Pike marinated in vinegar and onions (no river smell)

Home-cooked pike will come in handy both in a close company of friends with a bottle of beer and on a festive table.
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18.06.2020

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Three reasons to choose pike for a pickled snack

If you have a choice of fish, choose pike. Unlike the usual herring or silver carp, pike meat is denser, but at the same time soft, and is quickly soaked in marinade.

Pike meat is considered dietary, it contains no more than 3% fat, vitamins, minerals, easily digestible protein and only 84 kcal per 100 g of fresh fish.

Compared to other freshwater bony fish, pike have fewer muscular bones. At all times it is considered a delicacy.

This is interesting! You can easily get rid of small bones in fish meat by soaking it in vinegar. Small bones will dissolve, and large ones will become softer.

How to marinate pike in vinegar and onions

Pike belongs to the category of predatory fish. Due to the way of feeding and the characteristics of the body, its meat contains 2% - 3% fat, i.e. considered a dietary product. A popular dish is pike marinated in vinegar and onions. In this article you will learn recipes for marinating fish, as well as other points that relate to this method of preparation.

How to choose and cut pike correctly

Choose a small specimen, weighing approximately 1 - 1.5 kg. You can determine the freshness of the fish by its bright red gills, bulging transparent eyes and smooth shiny scales. If you press down on the flesh with your finger, the resulting pit will quickly disappear.

A properly frozen pike should not be “dried out,” deformed, or covered in a thick “coat” of ice. Re-frozen fish have a darkened surface, with yellow spots and an unpleasant non-fishy odor. Even with proper preparation, you will not get good taste.

Preparing fish for filleting: clean the scales, remove all the entrails, carefully place the caviar (if you are lucky) in a jar for further salting. Then cut off the head, tail and cut out the fins.

Now the most important moment! Using a very sharp knife, draw a neat line along the back so deep that the spine becomes visible. We begin to move the blade from the tail of the carcass to the head along the spine, cutting off as much flesh as possible. You need to work slowly, carefully releasing the rib bones. Some of the bones remaining in the pulp can then be pulled out with tweezers.

The second cutting option is to carefully move the knife from the cut on the back of the carcass to the edge of the abdomen, separating the flesh from the rib bones. Cut the fillet on both sides using any of the methods and cut it into pieces.

Important: the pieces must be the same size so that they can be evenly soaked in the marinade.

How to cook pike in a frying pan: delicious recipes

There are many known recipes for cooking pike meat in a frying pan; for anyone it is important:

Choose your fish wisely.
Clean it properly.
Take all the stated ingredients in the required proportions.
Fry for the strictly recommended amount of time.

An important point: if the pike meat is not fried or, on the contrary, left in the frying pan much longer than the recommended time, then the taste of the dish will not be as piquant or the fish will be completely unfit for consumption.

Classic recipe

To prepare according to the classic recipe you need to take:

pike – one medium-sized fish;
flour – 45 grams;
salt - one tablespoon;
vegetable oil - two tablespoons.

Cooking algorithm:

Pre-cleaned fish must be cut into 5 identical pieces.
Place flour in a shallow bowl.
Roll each piece in flour and then salt on both sides.
Pour vegetable oil into a heated frying pan.
Place prepared pieces of fish on it.
Fry everything over high heat for 1.5 minutes, then turn all the pieces over and fry without turning down the heat for another 1 - 1.5 minutes.
Then the heat is reduced to moderate and everything is fried for another 15 minutes.

Important: the main thing is not to forget to periodically turn the pieces over and, if necessary, reduce the heat.

Fried pike with onions

To prepare a dish with onions you need:

pike – one medium-sized piece;
onion - one piece;
flour – 45 grams;
salt – 10 grams;
pepper – 4 grams;
oil for frying – 12 milliliters;
butter – 4.5 grams.

Cooking algorithm:

Pre-cleaned pike is cut into pieces 3–4 centimeters wide each.
Afterwards the onion is peeled and cut into rings.
Each piece of fish is salted and peppered, and then rolled in flour.
Take a frying pan, pour vegetable oil into it and put everything on high heat.
The prepared components are laid out in a frying pan.
The pieces are fried first on one side, and then on the other, then the fire is reduced.
After 10 minutes of frying, the onion rings are laid out and the frying pan is covered with a lid.
After another 4 minutes, butter is added and everything is fried for another 2 - 3 minutes.

Note: thanks to a small piece of meat, pike butter turns out more juicy and tender.

Fish in batter

To make fish in batter you will need to take:

one small pike;
flour – 160 grams;
half a lemon;
one egg;
water – 140 milliliters;
salt – 6 grams.

Cooking algorithm:

The prepared fish should be cut into small pieces.

It is optimal if each piece is 4–5 centimeters in length and width.

Place the pieces in a deep container.
Add salt and squeeze lemon juice.

In addition to salt, you can take various seasonings and spices, for example, ground pepper or cumin.

Pour flour into another clean and deep container and mix it with the egg.
Next, everything should be stirred, while constantly adding water.

Water is poured in until the consistency of the mixture begins to resemble sour cream.

The frying pan is placed on the stove, vegetable oil is poured into it.
Each piece of pike is rolled in the prepared mixture and transferred to a frying pan.
Everything is fried over moderate heat for 20 minutes.

Advice: the main thing is not to forget to turn the fish pieces periodically, otherwise they will burn.

Pike in sour cream

A very tender and nutritious dish is obtained with the addition of sour cream.

For preparation you need:

pike – one piece;
sour cream (natural) – 180 grams;
milk – 55 milliliters;
vegetable oil - three tablespoons;
salt – 5 grams.

Cooking algorithm:

The prepared fish is cut into 6 - 7 identical pieces.
Salted on both sides.
Oil is poured into the frying pan and it is placed on high heat.
Pieces of fish are laid out in a frying pan.
First, they are fried on one side, after one minute they are turned over and fried on the other side.
Next, the heat is reduced to moderate and everything continues to cook for 10 minutes.
Sour cream and milk are mixed in a bowl, and then this mass is poured into the pieces of pike.
The pan is covered with a lid and everything continues to fry for another 5 minutes.

Tip: to make the dish more tender, it is better to leave the pike in the batter under the lid for another 1.5 minutes after turning off the stove.

Fried fish in mayonnaise

To prepare fish in mayonnaise you will need:

pike – one medium-sized piece;
salt – 3.5 grams;
mayonnaise - 150 grams;
water – 25 milliliters;
half a lemon;
vegetable oil - two tablespoons.

Cooking algorithm:

The head of the prepared fish is cut off and all the insides are removed.
Salt and water are added to mayonnaise.
The whole pike is laid out in the mayonnaise mass and everything is left for 15 minutes.
Oil is poured into a heated frying pan and the fish is laid out.
It is fried whole for 25 minutes.

Important: the main thing is to turn it over every 4 minutes.

Fried pike caviar

Fried pike caviar is healthy, nutritious and tasty.

For this dish you need:

caviar – 350 grams;
vegetable oil - 12 grams;
salt and pepper – 5 – 6 grams each.

Cooking algorithm:

Using a sharp knife, carefully remove the caviar from fresh pike.
Next, it is washed, salted and peppered on both sides.
Oil is added to a heated frying pan, and then the caviar is laid out.
First, it is fried over high heat on one side (about one minute), and then on the other side.
The heat is reduced and the dish is cooked for another 20 minutes.

Note: the caviar is also supposed to be turned over periodically, otherwise it will burn.

Pike meat is a truly healthy and tasty product. Properly selected and prepared fish can not only satisfy hunger, but also bring invaluable benefits to the body.

Each recipe for fried pike is simple and does not require complex ingredients, but at the same time it will decorate any holiday table.

Blitz tips:

It is important to remember that the most delicious dishes are obtained from pike that was caught no later than 3 to 4 hours ago;
Before cooking, be sure to prepare the fish according to all the rules;
The main thing is to fry for the strictly recommended amount of time.

Delicious marinated pike with onion, vinegar and oil

An appetizer of pickled pike is a win-win option for the holiday table.

For this recipe, it is better to use unrefined sunflower oil. But, if you don’t like its specific smell and taste, take the vegetable oil you are used to.

Ingredients:

½ kg pike fillet;
2 medium onions;
1 tbsp. spoon of salt;
½ teaspoon sugar;
4 tbsp. spoons of butter;
2 tbsp. spoons 9% vinegar.

Preparation:

Cut the fillet into thin pieces about 1-2 cm thick. Place in a bowl, sprinkle with salt and sugar, mix well.
Cut the onion into half rings and place it in a jar in layers, alternating with fish.
Mix vinegar and oil, pour the marinade into a jar. Close, shake to distribute the marinade evenly and refrigerate for two days (shaking and turning the jar occasionally during this time).

Diet snack is ready! Its calorie content is only 98 kcal per 100 g.

Interesting recipe: Delicious pickled mackerel with vinegar and onions

Cold way

Usually pike is pickled cold. Fish in mayonnaise sauce is an excellent appetizer or even a holiday dish on its own that will replace the usual herring.

4 servings

Cooking time – 40 minutes

Cooking time – 24 hours

Nutritional value 100 g – 220 kcal

Ingredients:

Pike – 2 pcs;
Vegetable oil – 4 tbsp;
Mayonnaise – 4 tbsp;
Salt – 1 tsp;
Granulated sugar – 1 tsp;
Table vinegar – 2 tbsp;
Onions – 4 pcs.

Cooking process:

Wash the fish. Ready to remove, tails, entrails, bones, scales.
Cut the fillet into portions, not too small.
Mix mayonnaise and vegetable oil until smooth. Add spices and vinegar and stir.
Peel the onion and cut into half rings.
Place the fillet in a container with a lid and add the onion there. Mix. Add filling and mix again.
Close the lid and place in the refrigerator for 1 day. Shake the container periodically.

This pike with mayonnaise is an excellent replacement for the usual herring. It can be served as an appetizer with beer, stronger alcohol, or as an independent dish.

Daily recipe for pickled pike with vinegar

For a quick marinating recipe, choose industrially frozen fish, where temperatures of minus 30 - minus 40 degrees are used. With this shock-freezing method, parasites that could potentially be in the meat die. For greater guarantee, you can keep the purchased pike in the freezer for 2 days before cooking.

Ingredients:

400–500 g pike fillet;
salt for brine;
1 teaspoon sugar;
1 clove of garlic;
2 tbsp. spoons of vinegar 9% for the marinade (plus you will need vinegar to soak the fillet);
2 bay leaves;
3-4 black peppercorns;
3 tbsp. spoons of vegetable oil.

The spiciness of the snack and its saltiness can be changed to your taste by increasing or decreasing the amount of vinegar and salt.

Preparation:

Cut the fillet into small pieces, no thicker than half a centimeter.
Prepare a saline solution in a saucepan: pour enough salt into the water so that the lowered raw egg floats to the surface.
Dip the fish into the solution and put it in the refrigerator for 4 hours.
Then rinse the pike under running water, place it back in the pan, and pour in vinegar so that it completely covers the fish. Place in the refrigerator again for 4 hours.
Mix vinegar, oil, spices, sliced garlic, sugar.
Rinse the pike with cold water, place in a jar, fill with marinade, shake well. Leave to marinate.

You can try the snack within a day. And if you wait three days, the fillet will turn out even more tender and flavorful.

Pickled pike - cook tasty and quickly

It’s summer outside, comrades: it’s time for tanned people, kids splashing in outdoor pools and, of course, barbecues.

Have you ever tried pike kebab? Yes, yes, it’s kebab and it’s made from pike! Believe me, this dish is worth competing with traditional grilled meat.

Interested? Then let's look at some secrets of marinating fish (by the way, pickled pike can be an excellent appetizer for a holiday table even without frying).

Let's assume you've already caught fish or just bought fresh ones. Cutting: remove scales, giblets, fins, tail and head. We wash the carcasses and carefully separate the bones from the fillets.

This is done like this: with a fillet knife (or any thin and sharp one you are used to) we cut the fish lying on the board along the back along the ridge from head to tail and from below along the belly. The tip of the knife should go through the bones of the spine and ribs. Next, remove the separated fillet, turn the fish over and repeat the whole process.

Some gourmets advise not to peel the skin, because when fried it acquires a stunning amber color and rich taste.

However, if you are marinating fish not for barbecue, then it is better to remove the skin (try not to damage it when cutting the pike, otherwise it will be difficult to remove).

We cut the finished pike fillet into portions, larger ones for barbecue, and thinner pieces for appetizers, so that they are better salted and ripened.

Ready? Great. Now is the time to choose the marinating method. If you don’t want to waste time searching for proven recipes, here are some of the most popular:

Marinated pike for barbecue

What you need for cooking:

nice fat pike;
bulb onions;
lemon;
refined vegetable oil;
carrots (optional);
coriander;
salt, sugar and pepper.

How to cook:

Mix salt and sugar in equal quantities (depending on how much fish you have). Dip each side of the fillet pieces into this mixture and place them in layers in a pan of a suitable size. Sprinkle each layer with oil and lemon juice, sprinkle with coriander and onion rings.

Possible variations:

for those who don’t like coriander, replace them with ground black pepper;
those who love a sweetish, delicate taste can arrange the layers of fish with thin carrot straws - it will turn out quite interesting.

Place the laid fish in the refrigerator (ideally it would be good to press it down with pressure). Leave for 4-5 days to ripen. Don’t worry that the fish will spoil: the lemon will do its job, simultaneously dissolving all the smallest bones, so in a week you can invite guests and pamper them with the most delicately salted pike.

Now imagine the situation: you cut up a pike, were about to marinate it, and suddenly. .. guests! Those who are “worse than a Tatar”, but still very desirable. Want the secret to making marinated pike instantly? Then here it is - pike marinated using the EXPRESS method.

Pike marinated in vinegar

What you need to prepare pike marinated in vinegar using the express method:

pike fillet (about a kilogram);
vinegar 9% (glass);
2-3 medium onions;
1 medium sized carrot;
1 glass of vegetable oil;
salt, bay leaf, pepper mixture.

What to do, how to cook:

Cut the fillet into small strips, wash and cover with vinegar. Set aside for 40 minutes (if more, it will turn out to be porridge; if less, it won’t have time to marinate), and in the meantime, finely chop the onion, coarsely grate the carrots and sauté it all in vegetable oil. Once softened, set aside.

After 40 minutes, carefully but thoroughly rinse the fish under running water, immediately dry it as much as possible and place it in an enamel bowl - the pike marinated in vinegar is almost ready.

Now add salt and pepper to taste and add bay leaf.

Possible variations:

you can replace the bay leaf with garlic (if you prefer);
you can add a little finely chopped onion.

Next, mix the fish with sauteed vegetables, press down with pressure and take it to a cold place. Once it cools down, you can taste it.

Please note that your unexpected guests, having tried this dish, will come again next time without an invitation, but with fresh pike.

And if they still deign to warn you about their visit at least a week in advance, try surprising them with fish marinated according to the following recipe.

Pike under marinade

What you need to cook marinated pike:

two pikes, 600-700 grams each (or one large one);
four medium onions;
a glass of refined vegetable oil.

For the marinade:

750 ml water;
3 tbsp. salt;
2 tbsp. vinegar essence;
spices (8 black peas and 4 allspice peas, 2 cloves, 2 tsp marjoram, ginger on the tip of a knife, 3 bay leaves, a pinch of cinnamon);
salt and sugar to taste.

How to prepare marinade and marinated pike:

Prepare the marinade: add all the spices to boiling water and cook over medium heat for a little more than five minutes, then cool and add vinegar essence.

Cut the pike fillet into pieces approximately 2 cm thick and fill with brine at room temperature. We keep it at room temperature for the first 2-3 hours, then put it in the refrigerator.

After ten hours of cooling, drain the entire marinade, mix with onion rings and vegetable oil, and then return it to the refrigerator to ripen and wait for guests.

Bon appetit everyone!

Source: https://pike-spin.ru/shhuka-marinovannaya/

Korean marinated pike (pike heh)

This dish belongs to the national Korean cuisine. In Asia it is eaten half raw. But we advise you to follow the recommendations for pre-freezing fish from the previous recipe and keep the fish in the marinade longer when cooking.

Ingredients:

1 medium pike;
1 large carrot;
1 onion;
1 package of Korean carrot seasoning;
1-2 cloves of garlic;
2 tbsp. spoons of wine vinegar;
2 tbsp. spoons of 9% table vinegar;
100 ml vegetable oil;
1.5 tbsp. spoons of salt (reduce or increase to your taste).

On a note! If you don’t have a store-bought Korean seasoning for carrots, mix coriander, red and black pepper, paprika, and dried garlic in equal proportions.

Preparation:

Cut the fillet from the carcass, cut it into small equal strips (no thicker than 1 cm), sprinkle with salt.
Add chopped garlic, wine vinegar, and refrigerate for 12–15 hours.
Grate the carrots on a special grater, cut the onion into thin half rings, mix, add Korean seasoning.
Combine marinated fish with vegetables.
Dilute 2 tbsp. spoons of 9% vinegar in 100 ml of water and pour into the preparation, mix well, put in the refrigerator for 2 hours, then drain the marinade.
Heat the vegetable oil to a boil, carefully pour into the fish and vegetables. Stir quickly and place in the refrigerator for another hour.

When serving, the appetizer can be garnished with finely chopped cilantro and parsley.

This is interesting! Pike has fairly dense meat. Adding vinegar makes it juicier and softer.

Pickled pike with apple cider vinegar

Natural apple cider vinegar gives the marinade a light fruity flavor and softens the spiciness, making the taste more delicate.

Ingredients:

0.7 kg pike fillet;
1 pod of hot pepper;
1 onion;
250 g apple cider vinegar;
2 tbsp. spoons of salt;
10 peas of black allspice;
½ cup vegetable oil.

Preparation:

Cut the fillet into pieces of equal size, salt (or soak in saline solution, as in the daily recipe), leave for 3-5 hours (you can even overnight).
Then rinse the fish, put it in a clean container, cover it with vinegar and leave it in the refrigerator for another three hours.
Cut the onion into half rings, hot pepper into rings.
Without washing the fish, place it in a jar, alternating layers with onions and peppers.
Pour in oil and refrigerate for two days.

Tender pickled pike can be served with boiled potatoes and vegetables.

How to deliciously marinate pike at home

Pickled pike is a dish that is ideal for a delicious dinner, both with the family and at any holiday.
The concentrated marinade changes the taste of this freshwater fish beyond recognition and it will seem to you that you are not eating pike, but salmon. Pickled pike is completely pitted before cooking, and cutting it into small pieces allows you to add it to the menu of any event. The calorie content of the finished dish is very low - 82 kilocalories per 100 grams. The most popular is pike in vinegar and vegetable oil. It goes well with boiled or fried potatoes. There is also a recipe for fish marinated in mayonnaise. Only this dish is too high in calories and is not suitable for people who are on a diet and do not eat foods that are unhealthy.

Lemon marinade for pike

Not always, but it happens that river fish smells like mud. If you bought exactly this, lemon will help, as it perfectly eliminates this smell.

Ingredients:

Juice of 1 lemon;
4 tbsp. spoons of vinegar (apple, table, wine or balsamic are suitable);
4 tbsp. spoons of olive oil;
1 clove of garlic;
1 tbsp. a spoonful of mustard;
½ tbsp. spoons of salt;
½ teaspoon fish seasoning;
¼ teaspoon ground coriander.

To prepare the marinade, you need to mix all the ingredients (squeeze the garlic through a press). Pour the resulting solution over the fish pieces and leave for 24-48 hours (longer is possible, this will only make the fish more tender).

Note! The larger the pieces of fish, the longer it takes for them to marinate.

This marinade can be used when preparing pike for frying, but you need to soak the pike for 3-5 hours.

Sugudai

This is a quick recipe. In the original, it is not pike that is needed for salting, but any northern fish, but river, Russian pike is also very tasty when prepared in this way. The only thing that is important is that the fish should be slightly frozen.

3 servings

Cooking time – 40 minutes

Cooking time – 12 hours

Nutritional value 100 g – 90 kcal

Ingredients:

Frozen pike – 2 pieces;
Lemon – 0.5 pcs;
Onion – 1 piece;
Olive oil – 1 tsp;
Vinegar – 1 tbsp;
Salt, pepper, herbs - to taste.

Cooking process:

Wash fresh pike, remove heads, tails, entrails, bones and scales. Leave the skin.
Cut the fillet into portions measuring 2x2 cm.
Transfer the fish to a container with a lid. Add the juice of half a lemon, pepper, salt, and mix thoroughly.
Add onion, olive oil, vinegar to the fish. Cover with a lid, shake well and place in the refrigerator for 10 minutes.
Remove the fish, add the herbs, close the lid again and shake. Place in the refrigerator for 0.5-12 hours. Shake the container with marinade periodically.

In the original recipe, the fish can be eaten within 10 minutes, but since this dish contains pike, it needs a little more time to marinate. And raw river fish is harmful to health.

FAQ

How to remove the river smell (smell of mud) from pike meat?

To do this, we recommend soaking the fish in a strong salt solution for 12 hours, and then in vinegar for another 12. This is the surest way to get rid of the smell and small bones.

If you don’t have much time, you can rub the carcass with black pepper, sprinkle dill seeds on top and let stand for 20-40 minutes.

To remove the smell from frozen fish, defrost it a little and cut it into pieces. Place in a bowl, sprinkle with ground bay leaves, and add lukewarm water (you can add lemon juice). Close the container with a lid and leave for an hour. Then drain the water and, without washing the fish, begin cooking.

If you are the happy owner of a fireplace, just put two or three hot birch coals into the water with the fish - the smell of mud will go away.

How long and under what conditions should pickled pike be stored?

Pickled pike can only be stored in the refrigerator for no longer than two weeks.

What types of vinegar are best to use for pickling pike?

Traditionally, ordinary table vinegar 9% is used. But we recommend giving preference to organic apple juice, as it is milder in taste, contains a large amount of useful substances and is less irritating to the stomach.

You can also marinate pike with rice, wine or balsamic vinegar, which are great for fish dishes. However, in this case, choose white varieties. Due to its dark color, pike meat may not look very appetizing.

Any pike dish has always been considered a delicacy. And when marinated, this original appetizer will not go unnoticed on your table. Be prepared to share the recipe with your guests!!

How to marinate pike correctly

Those who have tried pike meat will agree that it is difficult to replace. However, to ensure that the marinated dish turns out exactly like this, follow these rules:

Choose a fresh product whose quality you have no doubt about.
Before starting cooking, prepare the fish: rinse, clean, remove bones if necessary.
Follow the proportions indicated in the recipe. If you overdo it with vinegar, the pike meat will turn out sour.
Don't get carried away with spices. In excess quantities they can drown out the taste of fish.
During the marinating process, turn the pieces (or fillets) so that the marinade spreads evenly throughout the meat.
Do not discard the marinade after the fish is ready to eat. It should be stored in it.
The longer the meat is in the marinade, the richer and tastier it becomes.

See how to properly marinate fish in vinegar so that it turns out tasty and spicy.