How to salt pike ram at home

Preparation

Since the process of drying pike is not much different from drying other fish, in principle you can use any recipe to obtain such tasty fish meat.

However, the preparation of each type of fish for further processing by salting, smoking or drying sometimes differs markedly.

So, in order for it to be delicious at the very end, you initially need to:

• rinse the pike well;
• gut it;
• remove gills;

It is not customary to cut off the pike's head.

• dry with a paper towel;
• make shallow cuts along the entire spine;
• open the fish, that is, crucify it.

Preparation

The most suitable fish for drying will weigh no more than 1 kg; such pike will be salted well and quickly, and will also dry evenly. In larger specimens, it is advisable to remove the gills during processing; it is advisable to remove the entrails from fish of all sizes. But the scales are not touched during processing.

To prepare the royal appetizer, you need to prepare all the ingredients. Rinse the pike thoroughly in running water with a brush, then gut it and rinse again.

Dry the fish a little with paper towels, transfer it to a deep plastic, glass or enamel container for salting and cover thoroughly with salt, as shown in the photo. This salt also needs to be carefully hammered into the gills, mouth, belly and rubbed with salt under the fins. In this state, leave the pike for 2 days in a cold place.

After two days, you need to take out the fish, wash off all the salt from it and soak in cool water for 120 minutes. During this time, it is necessary to periodically change the water to fresh and cool water.

After soaking the pikes, they must be thoroughly wiped with napkins so that there is absolutely no moisture left anywhere. Wrap well-dried carcasses tightly with a piece of gauze and rewind tightly with thread (see photo), then hang them in a well-ventilated area without direct sunlight. You can hang the fish either by the tail or by the head; in both options, drying will occur correctly.

After 1-1.5 weeks (depending on weather conditions, if the fish was dried outdoors), delicious dried pike, prepared at home according to our simple recipe, will be ready. As you can see, making dried fish with your own hands is not at all difficult. Low-alcohol carbonated drinks and kvass are perfect for this delicacy. Bon appetit!

There are a huge number of pike recipes. This is body, and jellied, and baked in the oven, and fried in batter or regular breading, this is abalone and stuffed pike.

One of the delicacies is smoked or dried pike. Let's look at how to properly salt pike for drying or smoking at home in more detail.

How to properly salt the “royal” fish

How to pickle pike? Prepare:

• fish;
• 7 tbsp. spoons of salt;
• 3.5 tablespoons of sugar;
• laurel leaf;
• ground black pepper;
• ground cloves;
• rosemary.

It is worth considering that the given amount of salt is recommended to be used for pike weighing no more than 1.5 kilograms.

So, to pickle pike: prepare the fish, and also cut off the fins, head and tail.

These parts, like other pieces of fish meat, will be useful in the future for preparing fish soup.

• remove the spine and ribs using a careful dorsal incision;
• cut the fish into pieces, this will make it easier to get salted meat;
• prepare the pickling mixture by mixing all the ingredients except the bay leaf;
• place the fish, well rubbed with the mixture, in a glass jar; you can also use enamel dishes;
• close it with a lid, quite tightly;
• set the oppression;
• leave the pike “alone” for 48 hours (in a cool place).

And before you start indulging in well-salted fish, wash off the mixture in which the pike spent two days.

Classic pike yukola recipe

Pike yukola is a dried fish. This is a very tasty and unusual dish. Its recipe has been known for a long time. Dried pike is an ideal addition as a beer snack. The pike itself is very useful. Therefore, the dish cannot be considered harmful if consumed in moderation.

Pike yukola can be prepared in several ways. However, the most correct and classic way is to keep the spicy and salted fish carcass outside near the fire. It should be smoked a little - this is the taste of real pike yukola. The recipe for this dish came from cold Siberia. In Yakutia, they still know first-hand all the secrets of preparing dried fish. Such food saved the Yakut people from freezing cold long winters. Since fish yukola is very nutritious and contains a storehouse of vitamins. Pike is rich in protein and could save you from winter exhaustion. Dried fish easily and in its simplicity replaced canned fish. It did not need to be sealed in jars and was stored for a long time without problems. For the Siberian nomads, this was simply a godsend. It was possible to prepare dishes and nutritious fish soup from it. Which is still being done today.

Classic pike yukola was prepared without any additives and was not even salted. Left outside in the wind. Due to the fact that it froze at night and thawed again during the day under the sun, all the water left it. This was a big plus, since this process contributes to a longer shelf life of pike yukola. In some areas they added salt before felting, but rarely because the salted fish then led to severe thirst. In some regions, smoking pike over a fire was common.

Pike yukola, in addition to its rich beneficial composition, has another great advantage - it is low-calorie.

The classic yukola recipe requires only freshly caught fish for preparation. No spices, seasonings or salt are needed. The cooking recipe will be convenient for owners of private houses.

Recipe:

1. Remove the head of the fish. Gut and scale the fish.
2. Each pike carcass must be cut longitudinally from top to bottom, from the back. So that only the large bone holds the two parts together.
3. Then you need to remove all the large bones, and transverse cuts are made along the entire length of the fish itself.
4. The finished pike halves are hung in an open area, in the yard or veranda. The main thing is that the place is windy and does not receive direct sunlight. It is better to choose a shaded room. Under the sun, the fish will turn out too dry and unpleasant.
5. The readiness of the fish depends on its size. The larger the fish, the longer the felting process will take.
6. Due to the fact that the fish is in an open area, there is a high probability that flies and other insects will not attack. To avoid these unpleasant consequences, it is recommended to wrap the fish in gauze.
7. To give the fish an unusual taste, you can smoke it near a fire.

This fish is suitable for cooking, such as soups. You can take it with you on a long hike without fear that it may deteriorate.

Salting pike caviar

To salt pike caviar at home, you must first remember one rule: to separate the eggs from the chaff, you should use only an enamel colander.

How to cook pike on a grill on a grill

Kitchen utensils made from other materials can ruin the initially round shape of the caviar.

The second important rule is this: for salting you must use only fresh fish eggs.

And before you start salting it, prepare:

• the product itself;
• salt;
• a mixture of peppers (red, black, white);
• Bay leaf;
• cold water.

In addition, stock up on gauze and an enamel saucepan.

What to do? Fill a saucepan with water and place it on the fire.

The recommended amount of water is calculated as follows: volume of caviar x3. For example, if the caviar is only 100 g, then you need to take 300 ml of water.

• Place bay leaves and spices into boiling water.
• Turn off the gas and immerse the eggs in boiling water.
• Stir.
• Close the lid.
• Let everything sit for 15-20 minutes.
• Carefully drain the water through cheesecloth.

Such a valuable product should be stored in the refrigerator.

Although home-salted caviar differs in taste from store-bought caviar, it brings many times more benefits to the human body.

Dried pike in an electric dryer

Large specimens are very fatty, and it is very difficult to dry them entirely, and there is no need to, if you can prepare a delicious snack for beer.

Clean the pike from scales, cut off the head and gut it. Take it apart into fillets and cut the fillets into thin strips.

• 1.5 liters of water;
• 5 tbsp. l. salt;

Heat until the salt dissolves. Add spices to taste to the warm marinade and soak the prepared pike strips for 5 hours.

Drain the marinade, cover the tray of the electric dryer with parchment paper, and place the fish pieces in it.

The Ezidri electric dryer sets the temperature at 60 degrees, and the drying time for pike is about 10 hours.

Taste it, keep in mind that you won’t eat it all at once, and it will dry out even more on its own.

For more information about drying pike in an electric dryer, watch the video:

Drying fish: crucian carp and pike

• Five minutes of theory
• Selection and storage
• Benefits and harms
• Classic recipe for dried pike

Dried pike stands apart from this delicious series. This predatory fish, typical of our reservoirs, is famous among gourmets for its lean white meat and bright, specific taste. The pike is placed in the fish soup, fried with garlic shoots and, of course, dried. There are quite a few options for how to dry pike, but all of them, one way or another, fit into the general concept of preparing any fish in this way. There is nothing difficult about doing this at home with your own hands.

Detailed salting process

First you need to prepare the fish for salting, rinse it thoroughly and trim off the excess parts. These include the head, tail and fins. The pike's entrails are also removed. When doing this, be careful not to damage the gallbladder. After this, the carcass is cut up by removing the ridge through a cut on the back.

To remove any remaining entrails from the carcass, use a napkin. It is better not to wash the inside of the fish with water.

Required ingredients:

• carnation;
• black or red pepper;
• Bay leaf;
• 7 tablespoons of coarse salt per 1.5 kg of pike;
• rosemary.

Before salting pike, you need to mix all the prepared ingredients, namely salt and seasonings. The carcass needs to be rubbed with spices inside and out. If you cut it into pieces, the salting process will go faster.

The fish is placed in a prepared container, pressed with a weight on top. Don't forget to add bay leaf. If the pressure is heavy, the pike will turn out drier. The pike is kept for 2 days at room temperature, after which the load is removed and the brine is drained.

If you can’t wait to eat salted pike, after two days, remove it from the brine and soak it in cool water. Then you need to remove the skin from the carcass and cut it into pieces, if you have not done this before. The fillet is sprinkled with lemon juice and sprinkled with herbs. Leave the fish to soak for 20 minutes and add pieces of pickled onion.

How to salt pike so that it turns out lightly salted? To do this, reduce the time she is under pressure. Adding vinegar to the brine will protect you from parasites that may be present in the fish. If desired, you can add garlic and other spices.

“Dry” method of drying pike

Is it possible to get dried fish without spending months preparing it or using brine? Of course you can.

And to dry pike like this, you need:

• prepare the fish;
• cut the large carcass into pieces, and make long side slits on the small one;
• rub the pike with salt on all sides, including the inside;
• place in a plastic container;

By the way, if you carefully watch the videos that clearly demonstrate how to properly dry pike, you can see one interesting detail. Namely: many famous chefs use parchment paper instead of a container.

• install oppression on top;
• put in the refrigerator;
• wait 72 hours;
• drain liquid from the container if any appears;
• put the fish in the freezer for 72 hours.

This is how easy it is to prepare an excellent snack at home without any dryers or unnecessary movements.

So, in fact, drying, wilting or salting pike is not difficult. It is enough to have a little free time, patience and coarse rock salt on hand, because it is best suited for drying fish.

“Dry” method of drying pike

Is it possible to get dried fish without spending months preparing it or using brine? Of course you can.

And to dry pike like this, you need:

• prepare the fish;
• cut the large carcass into pieces, and make long side slits on the small one;
• rub the pike with salt on all sides, including the inside;
• place in a plastic container;

By the way, if you carefully watch the videos that clearly demonstrate how to properly dry pike, you can see one interesting detail. Namely: many famous chefs use parchment paper instead of a container.

• install oppression on top;
• put in the refrigerator;
• wait 72 hours;
• drain liquid from the container if any appears;
• put the fish in the freezer for 72 hours.

This is how easy it is to prepare an excellent snack at home without any dryers or unnecessary movements.

So, in fact, drying, wilting or salting pike is not difficult. It is enough to have a little free time, patience and coarse rock salt on hand, because it is best suited for drying fish.

Pike is a very tasty fish, especially when dried. But it is important to know how to dry pike correctly. The wrong approach in this matter can simply ruin the catch. Poorly prepared fish may have an unpleasant aftertaste or even begin to rot inside.

If you prepare and dry the pike correctly, the result will be an excellent snack with a unique taste.

How to deliciously salt pike

For the first stage we will need fresh fish directly. The pike needs to be gutted, scaled and washed thoroughly, remove the tail, fins and head (you can use them to prepare broth for fish soup). The pike carcass needs to be spread out into 2 layers of fillet, removing the large bones.

Place the first piece of pike fillet in a bowl, sprinkle with 2 tablespoons of coarse sea salt and 1 teaspoon of sugar. Place the second plastic fillet on top of the first one and salt it in the same way.

Cover the bowl with a saucer and press down with a press (you can take a 3-liter jar of water). In this way, the pike is salted for 2-3 days.

How to deliciously salt pike

For the first stage we will need fresh fish directly. The pike needs to be gutted, scaled and washed thoroughly, remove the tail, fins and head (you can use them to prepare broth for fish soup). The pike carcass needs to be spread out into 2 layers of fillet, removing the large bones.

Place the first piece of pike fillet in a bowl, sprinkle with 2 tablespoons of coarse sea salt and 1 teaspoon of sugar. Place the second plastic fillet on top of the first one and salt it in the same way.

Cover the bowl with a saucer and press down with a press (you can take a 3-liter jar of water). In this way, the pike is salted for 2-3 days. Then the layers of fish are wrapped in cling film or a bag and put in the freezer for a period of two weeks to a month.