How to salt pike perch at home. Dried fish: recipes

Pike-perch caviar: salting recipes

Pike perch caviar contains many microelements, easily digestible protein, and healthy vitamins. Delicious in any form. It is fried, baked, made into pancakes and cutlets. Served on the festive table and used for everyday use. Homemade pickling of pike perch caviar is simple. Salted caviar is especially tasty immediately after cooking. It is prepared for future use and stored for several months. Salted caviar is delicious with butter and herbs.

Recipe for dry salting red fish at home

Among the many ways to prepare seafood, I would like to highlight recipes for red fish. This delicacy is found at almost every feast and holiday. Red fish is loved for its delicate and pleasant taste and beneficial properties. You can use it to prepare appetizers, salads, soups, or serve it as slices. Today you can buy salted red fish in almost any supermarket. But it won’t be cheap, and a quality guarantee can’t be found on every product. Because of this, many modern cooks prefer to dry-salt red fish themselves at home.

How to salt pike perch

You will need

150 g salt;
peppercorns;
bay leaf to taste

Instructions

First you need to prepare the pike perch for salting. To do this, rinse it thoroughly under running cold water until the mucus disappears.

Clean the washed fish from scales and gut all the insides. It is important not to damage the bile. Otherwise, the fish will become bitter, making it unfit for consumption. If the fish is large, then it is necessary to make an incision along the back to avoid subsequent damage.

Then wash off any remaining scales and blood from the pike perch.

Take 150 grams of coarse table salt (you can use sea salt). Rub the entire fish thoroughly, paying special attention to the gills and the cut along the back (pour salt into these places). It is better to use more salt than not enough salt (then it will definitely not spoil).

Place the pike perch prepared in this way, belly up, in a barrel. The container must be clean and free of foreign odors. At the same time, do not forget to sprinkle the rows with salt, peas and bay leaves. Spices will give your fish a unique taste. The most salt should be in the top rows.

Close the barrel with a wooden lid and place pressure on top.

How to bake pike perch in salt

For cooking, it is better to take not frozen, but fresh or chilled fish (you can cook not only pike perch in this way, but I will have pike perch). The fish must be gutted and the gills removed. The scales do not need to be removed, since the finished fish is served without skin, and the scales will be removed along with it.
Rinse the gutted carcasses well. There is no need to salt them, as the fish will be coated in salt and will take as much of it as needed during cooking.
Now pour coarse salt into a container, pour in water and egg white. You can add dry thyme or rosemary to the salt.
Use your hands to mix the salt mixture until it forms a sort of snowball—when you squeeze the mixture, it should form a dense lump that doesn’t crumble.
On a baking sheet, pour part of the salt mixture in the shape of the fish, but a little more of it.
Sprinkle the pike perch with lemon zest and place lemon slices, dill, parsley, and fennel seeds inside the belly. You can put dill and parsley under the gills. In a word, flavor it as you like. Place fish on salt.
Cover the top of the carcass with the rest of the salt mixture and press well so that it is completely covered with salt. Bake this salt “block” for 30 minutes at 200 degrees. You can put garlic on a baking sheet along with the fish.
When the cooking time is up, remove the pan from the oven.
The salt crust will become very hard after baking, so you need to break it with a hammer or a knife.
Pry the crust under the edges and carefully remove pieces of salt. After removing the salt from the fish, you can throw it away; you won’t need it anymore.
All that remains is to cut the carcass along the back with a sharp knife and remove the skin.
Beneath it awaits us juicy and tender pike perch pulp.

Serve the baked pike perch whole or in portions. Tartar is suitable as a sauce for this dish, and fresh or baked vegetables as a side dish.

Salting fish can significantly increase its shelf life and give it a special taste. Pike perch, depending on its size, is salted whole or in pieces, sometimes with the addition of spices for salted consumption or for subsequent smoking or drying. And also, the caviar of this fish is salted separately, and in various ways. Before salting pike perch, it must be prepared.

If it is permissible to salt a small fish entirely - without gutting or cutting it up - then the entrails of a large fish must be removed, although the head can be left.

Having completed the primary processing, the fish must be sprinkled with salt, seasoned with spices and pressed. After 10-12 hours, brine or brine is formed, which is drained after 5 days, and the fish is used for food, dried or smoked. There are a lot of homemade salting recipes, and they differ in the amount of salt, different proportions of spices and herbs. Fresh fish, caught independently or purchased specifically for these purposes, is salted.

Salting fish ensures its preservation for a long time, as it prevents the penetration of bacteria. To do this, take 140 g of salt, bay leaf, allspice for 1 kg of pike perch and start salting:

First, the mucus and entrails are washed off the fish with a hard sponge. Heads or gills - optional.
For large fish, cuts are made along the ridge so that the salt penetrates evenly and washed.
Rub thoroughly with salt, not forgetting the abdomen, gills and cut.
Then they place it belly up in an enamel bowl or wooden barrel, sprinkling the rows with salt and spices. In this case, there should be slightly more salt in the upper part of the container than at the bottom.
Cover with a wooden circle or flat plate and place the weight.
Take it to a cool place.

On a note!

For large specimens it will take 7-8 days, for small ones – 3-5 days.

To prepare salted pike perch according to an old recipe, you will need to take:

8 kg pike perch;
50 g dried hops;
10 g cloves;
Bay leaf;
10 g allspice;
10 g black pepper;
2.5 tbsp. coarse salt.

Pour a little salt into the bottom of the pan and place the pike perch prepared as in the previous recipe. Then lay the fish very tightly and sprinkle each layer with salt. Place a weight on top and take it to a cool place.

How to pickle pike perch for hot smoking

To make the meat of smoked pike perch more juicy, the scales do not need to be removed, limiting yourself only to removing the entrails and gills.
If you can’t catch fish yourself, you can buy it. In this case, you should be guided by the following rules:

The size of the carcasses should be approximately the same.
Frozen or chilled fish should be free of visible damage, mucus and unpleasant odor.
The eyes are clean, transparent, the gills are bright red or pink.

For hot smoking, it is enough to use a quick salting method. The fish is rubbed with salt from the outside and inside, and placed under pressure. After 2-3 hours it is ready for hot smoking. You should not be afraid to oversalt the pike perch - it will not take more salt than it needs. But under-salted fish will not be as tasty as we would like.

With hot smoke (90-100 degrees) and served hot. Shelf life in the refrigerator is 3 days.

Salting for withering

For drying, it is better to take medium-sized fish of medium fat content - it does not need to be gutted. If the pike perch is large, then it will have to be gutted and cut crosswise into 150-200 g pieces. The fish is salted in the same way as in the previous recipe - dry or in brine. In the latter case, the brine is prepared at such a strength that a raw chicken egg floats on the surface. Then they pour it over tightly packed pike perch, put it under pressure and take it out into the cold. After 3 days you can start soaking and drying.

INGREDIENTS

Freshwater fish caviar 600 grams
Boiling water 3 liters
Salt 6 tbsp. spoons
Fine salt 1/4 teaspoon
Vegetable oil 2 tbsp. spoons

1. Before preparing salted pike perch caviar, place the roe in a separate saucepan. Cut with a knife.

2. Pour boiling water and stir everything with a fork so that the film from the yogurt wraps around it. Set everything that collects on the fork aside. After the caviar is cleared of films, take a fine strainer and strain it into another saucepan.

Salting pike perch before drying:

I use the dry salting method. Those. You need to take dishes with holes in the bottom. Think in advance where the brine will flow; it should flow exactly. The dishes are suitable: wooden, plastic, enameled. Sprinkle a thick layer of salt on the bottom of the dish.

We pour salt into the belly and gills of each fish - we don’t regret it. Like breading, sprinkle the fish with salt.

What to cook from pike perch caviar: recipes for delicious dishes

If you think that dishes made from pike perch caviar are not that common, then this is not so. Pike perch caviar is exactly the product that can be easily prepared at home. So now there is no need to go to the store to buy. You just need to find suitable recipes for dishes that can be prepared from caviar.

In addition, such caviar has a lot of useful qualities. Being a low-calorie product, it is prescribed to both children and pregnant women, that is, in situations where the body needs to receive nourishing foods without burdening it with overeating. This product is also prescribed for use by athletes, as it contains little fat but a lot of healthy protein.

What is important is that the taste of caviar depends on the thickness and fat content of the pike perch. And the salting process is best done using fresh caviar. Carcass caviar after defrosting is largely inferior in taste.

Salted pike perch caviar, benefits and harms

Punched caviar is obtained by punching it through a sieve or screen, thereby removing the gaps.
To salt pike perch caviar in this way at home, you should take:

1 kg of caviar in eggs;
120 g salt;
20 ml vegetable oil.

Rub the caviar through a sieve, add salt little by little, stirring constantly, pour in the oil, and place in the cold. After 3 days the product is ready for use.

Caviar has a high content of protein, lecithin, vitamins A, D, group B and many microelements (iron, magnesium, phosphorus, potassium, molybdenum, fluorine). It is recommended for people with weakened immune systems, in the postoperative period, with cardiac pathologies and impaired hematopoietic functions. Despite all the usefulness of the product, you should not eat more than 5 dessert spoons per day, since the nutritional value is almost 100 kcal per 100 g.

Salting is one of the common ways to preserve fish. Since salt extracts excess moisture from it and prevents the growth of bacteria. This method allows you to keep the product edible for a long time. You can salt almost anything: carp, bream, kutum, roach, and other species. Often fishermen like to pickle pike perch

. It is only important to follow a number of rules that will help you do this correctly.

Choose your recipe

Dried pike perch

The moment where to get a medium-sized pike perch, weighing up to 300 grams. I'll omit it. Someone catches fish themselves and the by-catch contains juveniles, which for some reason makes no sense to release. A neighbor who came from fishing shares it with someone. You can buy fish purposefully. I’ll just tell you that such pike perch can be very simply and deliciously withered or dried - whichever you prefer. Larger pike perch, weighing more than 300 grams. You can already fry it and I’ll post the recipe sometime. My recipe for drying fish may differ greatly from the classic and industrial ones, so I recommend saving it in your bookmarks or social networks. At the end of the recipe, we’ll make a short digression about eating pike perch.

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Preparing pike perch for drying:

Of course, this recipe requires the fish to be as fresh as possible. She needs to be washed.

And be sure to gut it. I categorically insist on this point. For my taste, leaving the insides to dry doesn't give the fish the best flavor. And the most tender meat, from the belly, becomes inedible. Again, this option is widely available in stores and I don’t see the point in cooking it myself.

Salting pike perch before drying:

We pour salt into the belly and gills of each fish - we don’t regret it. Like breading, sprinkle the fish with salt.

Place the pike perch in a salting dish, belly down, fish close to the fish.

Sprinkle salt well on top. Don't be afraid to over-salt. The fish was not frozen, so it will not take on excess salt.

We cover the pike perch prepared for salting, put pressure on top and place it in a cool place - in the refrigerator or on the loggia. Once a day, the separated brine must be drained. Fish of the specified size are salted for about a week.

Drying pike perch:

After salting, remove all salt.

To get a tasty and aromatic product, and not just a lot of salt, you need to soak the pike perch.

To do this, place it in a suitable container, fill it with chilled boiled water and let it sit for as many hours as the fish was salted for days. We change the water every two to three hours.

To prevent the belly from rotting and to dry well, I make sure to install spacers.

After soaking and installing the spacers, first hang the pike perch over some container so that the water drains from it. For hanging, I use a stand that I made from wooden skewers. I hang fish on skewers, through the eye. Then we put it in a dry and not hot room to dry. A light breeze is also welcome. I dry it in the kitchen, under the ceiling. Dry for a week, after which you can try.

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Storing dried pike perch

To store dried pike perch, you need to put it either in a linen bag or wrap it in parchment. You can store it in the same place where you dried it, in the refrigerator, or on the balcony or loggia. It’s hard for me to talk about shelf life, because... By spring we eat all the fish.

Pike perch in regular diet

Now I will answer the question of why I added pike perch to my family’s regular diet. The meat, poultry and fish sold in stores contain a lot of antibiotics, chemicals, growth hormones, etc. Pike perch is found in a nearby body of water, the ecological situation of which is known to me. Presence of some hormones, medications, etc. are excluded from it. Natural fish is rich in protein and microelements. Specifically, pike perch has very little fat, which makes it suitable for dietary nutrition.

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Cooking process

Before the salting process itself, process the fish, rinse well and dry with a cotton rag.

Place burlap on the bottom of the basket or box so that it covers the sides of the container.

Sprinkle each fish well with salt, not forgetting the belly and gill openings.

Place it in the prepared basket, back down, tightly to each other, each layer in the opposite direction (head to tail).

When the rows are finished, cover the salting with a wooden lid and press down on top with a weight (a stone or some other heavy object).

Place the fish in a cold place, lay it under a box or basket, since during the dry salting process the fish will release juice that flows out through the cracks.

Leave for 7-12 days until completely salted.

When the back of the fish hardens, you need to remove it from the liquid, rinse and air dry a little. The finished salted product can be stored in the refrigerator for no more than a week.

Guide to preparing salted pike perch caviar

Below we provide a simple and delicious recipe. But there is still something special about him. We are talking about a method of cleansing the jastyk. It turns out that it is quite easy to gut and free the film from grains of caviar. By the way, pike perch caviar also undergoes heat treatment.

freshwater fish caviar - 500 g;
coarse salt - 5 tbsp. l.;
fine salt - 1/4 tsp;
sunflower oil - 2 tbsp. l.;
boiling water - 3 l.

The process of salting pike perch caviar

Before preparing salted pike perch caviar, the roe must be placed in a separate container and chopped with a knife.

Next we will talk about what can be prepared from already salted caviar. There are no special tricks on how to cook pike perch caviar. In addition, there is no need to free the joint from the film! The grains of caviar are held tightly in the film, which allows them not to spread in the pan when frying.

30 minutes before the start of the cooking process, we recommend salting the caviar bags. In this case, the finished dish will acquire a special taste. The caviar should be fried over low heat. And let’s also reveal a little culinary secret. To prevent the caviar film from bursting, fry it in a slightly heated frying pan.

Preparing pike perch for drying:

Of course, this recipe requires the fish to be as fresh as possible. She needs to be washed.

Dried pike perch

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Predatory fish, which undoubtedly includes pike perch, has not too fatty white meat, which is easily dried and withered. And pike perch, moreover, has very few bones, and eating it dried is a pleasure. And also dried pike perch - this is one of the most important ingredients of the Portuguese dish gratinado! So, let's prepare the best dried pike perch at home, and then make a hearty Portuguese dinner out of it!

Content:

Salting predatory fish: how to prepare pike perch for drying

First of all, let’s select medium and small pike perch from the catch: they will pickle faster and dry better, and large pike perch can be prepared in many different ways. And besides the fish itself, which, by the way, we take about 4 kilograms, we need:

READ Summer fishing: catching pike in the heat with a spinning rod

Cooking process

Remove the insides of the fish, fins and tail, rinse well and make two cuts along the back.

Fill its belly, gill openings and mouth with salt.

Rub the outside of the fish as well.

Prepare a barrel or box before the process itself, wash, dry and add a layer of salt to the bottom.

Mix the remaining and spices.

Layer the fish in the same way as in previous recipes, not forgetting to sprinkle each new layer with a mixture of salt and seasonings.

Cover the finished dry pickling with a lid or a wooden circle and put it in the basement or on the balcony (if it’s winter) for 12-15 days.

If it is necessary to speed up the process of dry salting fish, the box does not need to be put in a cool place, but left at room temperature. In this case, it will be left to dry for a week.

When the approximate salting period has passed and the back of the fish has hardened, it can be removed from the liquid.

The finished product should be stored in the refrigerator, after wrapping it in parchment or newspaper. If the fish needs to be dried, then after removing it from the brine, it should be washed under running water and dried for 5-7 days in a suspended state, in a room with good ventilation. This salted product can be stored at room temperature in a dry place.

Recipe for pike perch caviar with tomatoes

pike perch caviar - 500 gr.;
tomato - 2 pcs.;
sour cream - 2 tbsp;
dill - a bunch;
salt - a pinch.

Cooking process

Wash the tomatoes well and cut into thin slices.
Heat a little vegetable oil in a frying pan and fry the tomatoes until they lighten a little.
In a separate bowl, put the caviar in the refrigerator for about 45 minutes, after adding salt and pepper to taste. Then we take the caviar out of the refrigerator and fry it in the same oil as the tomatoes until a crust forms. This takes approximately 5 to 10 minutes.
Place the caviar in a beautiful dish with a depression, mix the tomatoes with sour cream and place it around the caviar.
Decorate the finished dish with a stalk of fresh herbs.

How to wilt pike perch

If drying occurs in winter, you can hang it in the kitchen near the stove.
Salted carcasses should be washed with cold water. If the density of the pulp is very high, then it is better to soak it for 6-12 hours, changing the water 2-4 times. When the pike perch begins to float, it means it is ready for drying. For this:

the carcasses are lightly dried on soft paper or newspaper;
strung on twine or cord;
grease with vegetable oil or table vinegar;
hang in boxes covered with gauze;
place in a shady, well-ventilated place.

If drying takes place in winter, you can hang it in the kitchen near the stove. The optimal temperature for the process is 20 degrees, the time is from 2 weeks to 1 month. If you want more fat to remain in the fish, it is better to hang it upside down.

Pancakes with pike perch caviar

pike perch caviar – 200 gr.;
egg – 1 pc.;
flour – 1 tbsp.;
kefir – 2 tbsp.;
onion – 1 pc.;
vinegar;
soda - a pinch;
pepper and salt to taste.

Preparation

Peel and grate the onion. Free the caviar from the film, add a little salt and pepper. After this, lightly fry until a crust forms.
Beat an egg into a bowl with a depression and add dissolved soda. Add flour and kefir. Knead the ingredients well until you obtain a thin dough without lumps.
Fry the pancakes for a few minutes on both sides.
When serving, place caviar fried with onions on the pancakes. If desired, add sprigs of fresh herbs to the serving.

Cooking process

Mix the spice mixture (except bay leaf), salt and sugar and rub thoroughly into the fillet.

Pour half the olive oil into the bottom of the prepared dish and place the pieces of red fish in it, so that the skin is on top.

Sprinkle the layers of fillet with the remaining mixture of salt and sugar, and place bay leaves on it.

Pour the other half of the olive oil over the resulting dry salted red fish, distributing it evenly over the entire surface.

Cover the dish with the salted fillet and leave at room temperature for 3 hours.

After this time, remove the dry salt from the fish in a dark, cool place for 24 hours.

After a day, remove the fillet from the oil, rinse it under running water and pat dry with a clean cloth.

If the salted product turns out to be very salty, it must be placed in vegetable or olive oil for a couple of hours. After the time has passed, remove the fish from it and blot it with cotton napkins.

Bon appetit!

Not very fatty fish, such as pink salmon, are suitable for salting in brine. Raw fish must be removed from entrails and bones and washed well. The fillet, cleaned and cut into portions, is placed in a container of a suitable size, which is wide enough in diameter so that the brine can cover each piece of fish.

Salting predatory fish: how to prepare pike perch for drying

horseradish leaves - 400 grams,
dill seed (you can take fennel seeds) - 100 grams,
1 kilogram of coarse rock salt,
table vinegar 9% - 200 milliliters,
milk or kvass - 250 milliliters (can be omitted).

We begin preparing dried pike perch, as always, by cleaning the fish. We gut the pike perch (if you are drying for the first time, it is necessary; if you already have experience in drying and drying, you can leave the giblets inside, but then the taste will be sharper, with a bitter taste). Then we remove the scales slightly, cut out the gills and remove the eyes. Now the pike perch need to be thoroughly washed and dried a little with towels. Rub each carcass with vinegar and then a handful of coarse salt.

Chop the horseradish leaves and mix with dill (fennel) seeds. Pour a half-finger-thick layer of salt into the bottom of a plastic container. Place the pike perch on top of the salt in a jack-like pattern, again pour salt and mixed leaves with seeds on top. So we alternate until all the fish is in the container, covered with salt and spicy mixture. Leave the container covered for a couple of days in the refrigerator.

The salted fish then needs to be soaked to remove excess salt. Add milk or kvass to the soaking water, then the taste will be more pleasant. Place the soaked pike perch again on towels and dry a little.

Pink salmon

Time: 2 days.
Number of servings: 8-10 people.
Calorie content of the dish (100 g): 182 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

If you often have guests or organize long gatherings with friends, then be sure to pay attention to this simple recipe. The delicacy is excellent consumed alone or with an intoxicating drink. Pink salmon is not too fatty, so it is suitable for those who are watching their figure. Balyk is delicious to eat with bread and vegetables: you can form canapés and sandwiches.

Ingredients:

pink salmon – 1.5 kg;
salt – 3 tbsp. l;
sugar – 1 tbsp. l.;
spices - optional.

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Cooking method:

Defrost, rinse, cut the carcasses into plates.
Combine salt, sugar, spices. Sprinkle the mixture over the meat and stir. Leave everything for a day.
Place the pink salmon on a baking sheet and place in the oven at a temperature of 40 degrees for 4-6 hours. The oven door must be open.
The finished delicacy is cooled in the refrigerator and then served.