Ace about salting zander fish. Pike perch baked in salt

Reply from Dr. glass[guru]
dip generously in salt, leave for one hour in room temperature, then wash off the salt, season with oil, onions, after 6 hours it's ready!
Kira
(94)
but on the contrary, I somehow fried it, and regretted that I didn’t get it, I caught a very meaty pike perch :))

Answer from Vladimir Liguzov[guru]
Pike perch must be gutted before salting. It is good to flatten a larger pike perch along the spine or cut it into strips along a width of 3-4 cm. When salting, add 20% of granulated sugar to salt and you can still spice and press, the more press, the denser the fish will be. And then in the chill of days for 20 - 25. Then each fish is washed with water and dried. The taste is awesome, you will lick your fingers. I found this recipe somewhere on the Internet a long time ago.

Answer from Irina bishinteeva[guru]
For 1 liter hot water: THREE TABLESPOON OF SALT. 1 TABLE SPOON OF SUGAR, stir and let cool. MIX: 0.5 packets of white mustard grains the third part of the packet ground cariander 1 packet for salting fish or herring 7-8 bay leaves roll the fish in spices and put in a bowl then pour warm brine recipe for approximately 3 kg of fish cut the fish at your discretion I remove the skin in pieces from the catfish for 24 hours and the fish is ready to eat. Perch, roach, herring, herring, pike, bream, silver carp, pike perch, catfish, carp, eel, trout, chub, rudd and other fish species are suitable for pickling. Small fish are marinated whole, gutted, large ones are cut into fillets and cut into portions. When cold pickling, usually 100 g of salt and 200 g of sugar are taken to prepare 1 liter of marinade, which are dissolved in a small amount of boiling water. 500 g of 10% vinegar and chilled boiled water are poured into the resulting chilled brine, thus bringing the marinade volume to 1 liter. Then 1 g of bay leaf, 1 g of dill, 3 g of allspice and 1.5 g of mustard seed are added to the marinade. With a cold pickling method, the fish is placed in a bowl, sprinkled with onion sliced ​​\u200b\u200bhalf rings, poured with marinade (in a ratio of 1: 1) and put in the refrigerator for 3-5 days. For uniform pickling, the fish is thoroughly mixed several times. The finished fish is removed from the marinade, cut into pieces weighing 100-150 g, transferred to prepared glass jars and again pour the marinade. In addition, you can also marinate fish previously fried in vegetable oil. Fried fish is placed in prepared glass jars, poured with chilled marinade and stored in the refrigerator for no more than 2-3 days. It is necessary to store cold-marinated fish, tightly closing the jars with a lid, in the refrigerator at a temperature of 2-10 degrees. C. The maximum shelf life is from 3 to 6 months. When hot pickling, the processed fish is cut into pieces, sprinkled with fine salt and kept in the cold for about 30 minutes. To prepare the marinade, in which the fish will then be boiled, put 2-3 sliced ​​​​carrots, 3-4 onions in 1.5-2 liters of boiling water, and after 10 minutes - 1-2 tablespoons of vinegar essence, 20-30 peppercorns, 3-5 bay leaves, salt and sugar to taste. The fish is poured with hot marinade, covering the pieces completely, and boiled over low heat for 15-20 minutes. Marinated fish is placed in scalded glass jars, poured with hot marinade, covered with a plastic lid and stored for no more than 2-3 days in the refrigerator.

Fish is one of the most important components in the diet of any person. There are many ways to prepare this product for every taste. It can be eaten raw, fried, steamed, boiled or baked. And each of these methods has its pros and cons. For example, fried or baked fish retains less useful properties during thermal processing than lean and steamed fish, but it is better in terms of gastronomic qualities.

So is there a way that will not have flaws, save everything beneficial features seafood and delight you with amazing taste? Of course there is! For this, the seafood fillet simply needs to be salted.

How to salt fish with dry salting correctly?

Everyone knows about this method of cooking today. There are many recipes and types of salting fish. The most common methods are: dry salting and wet. In the first type of fish salting, only bulk ingredients are used without the use of water. They are simply mixed together and added to the product. And in the second, such a curing mixture is diluted with water, and only then the fish is lowered into the resulting brine.

But the fastest and easiest is still dry. Thanks to him, the fish retain all their properties and taste qualities. With dry salting, the fish gets a fairly dense structure, which is ideal for canapés, sandwiches and sushi. This method of preparation can be used as experienced chefs as well as newcomers. Perfect fish for dry salting is pike perch, pike, salmon, roach, ram, sprat, sardines, bream and carp. This cooking method is especially good for medium-sized seafood, from 300 grams to 2 kg. You can apply dry salting for salmon.

Recipes for dry salting fish at home

For this method of preparing salting, it is recommended to take a medium-sized river product. Before the process itself, you need to process the carcasses of the fish. First, they must be washed and dried. Sprats and sardines can be salted in their original form, and in large individuals, the entrails and gills should be removed, then the abdominal cavity should be washed and wiped with a cotton cloth.

Components for the preparation of salting (for 5 kg of fish)

• A barrel or box of a suitable size (before the process itself, the container must be clean and dry).
• - 50 grams.
• Black pepper (peas) - 20 grams.
• Salt - kosher or medium grinding.
• Fresh fish - 5 kg.

Kosher salt is needed to remove all the moisture from the fish. If you take a small one, then it will not dehydrate the product, but will only greatly salt and burn.

Steps of preparation

1. Gutted fish, its gill openings and mouth should be covered with salt.
2. If the product remains in its original state, then simply sprinkle it.
3. The largest fish should be laid out in prepared dishes, first of all, back down, in layers.
4. Each new row of carcasses should be sprinkled with a little salt, sugar and black pepper.
5. Layers should be laid out in the opposite direction. If the first was laid out in the direction of the heads of the fish, the other lies on it in the direction of the tails. Layers should fit snugly together.
6. When all the carcasses are laid out, it is also necessary to sprinkle the fish on top with salt and sugar.
7. Next, you need to put a lid of a suitable size or a wooden circle with a hole on the ambassador and press down with a weight or a clean stone.
8. Place the fish in a cold place for 4-10 days.
9. During this time, monitor the formation of brine. If after four days it is not enough to close all the carcasses, you must prepare your own (250 grams per liter of water) and pour into the ambassador.
10. After 10 days, when the back of the fish hardens, it can be removed from the liquid. Before storage, it should be washed from salt and dried in air for 10-15 days.
11. way, can be eaten or put in a basket or box for further storage.

Sugar can be added to the ambassador if desired. But it is worth noting that thanks to him the product acquires a delicate taste.

The following dry salted fish recipe is appreciated for its ease of preparation.

Ingredients (for 5 kg of product)

• Wooden box or basket.
• Sackcloth.
• Fresh fish - 5 kg.
• Sugar, salt.

Cooking process

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

Lay burlap at 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.

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

When the rows are over, cover the salting with a wooden lid and press down with oppression (a stone or some other heavy object) from above.

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

Leave for 7-12 days until completely dried out.

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

Dry salting of large fish

Thanks to this method, the product gets delicious taste and retains all the nutritional properties. Such dry salting is suitable for pike, pike perch, bream, carp and other fish weighing more than 2 kg.

Ingredients (per 10 kg of product)

They are the following:

• Box or barrel of suitable size.
• Sugar - 150 grams.
• Fresh fish - 10 kg.
• Kosher salt or sea salt - 1.5 kg.
• Cloves, bay leaf and black pepper (peas).

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 fish on the outside as well.

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

Mix the rest and spices.

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

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

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

When the estimated salting time has passed, and the back of the fish hardens, it can be removed from the liquid.

Keep finished product should be 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 must be washed under running water and dried for 5-7 days in a suspended state, in a room with good ventilation. Such a salted product can be stored at room temperature in a dry place.

Recipe for dry salting red fish at home

Among the many ways to cook seafood, I would like to highlight recipes for red fish. Such a delicacy is found at almost every feast and holiday. Red fish is loved for its tender and pleasant taste, beneficial features. From it you can prepare snacks, salads, soups or serve on the table in the form of slices. You can buy salted red fish today in almost any supermarket. But it will cost a lot, and a guarantee of quality can not be found on every product. Because of this, many modern chefs prefer to salt red fish with dry salting on their own at home.

Seafood preparation before salting

For dry salting, you can use both fresh and frozen red fish. The skin of the product must be free of damage, odor, yellow spots and streaks. A layer of ice up to 5 mm is allowed on frozen fish. Also, when you click on a seafood, it should not release liquid.

Before preparing salting, red fish should be thawed naturally at room temperature. On average, this will take from one to three hours. Slightly frozen fish is suitable for cutting.

The first step is to remove the scales from it and rinse under cold water. Then you need to remove the head, tail and fins from the fish. Particular attention should be paid to the abdomen, in which caviar may be present. To do this, you need to cut it vertically and carefully remove all the contents. If the caviar is still present in the fish, it can be further salted along with the product fillet.

Next, remove the spine and bones from the carcass. To do this, the fish must be cut in half along the back. Then transfer to a cutting board so that the fillet is on top and carefully remove the ridge and all large bones with a knife. The last step in preparing fish for dry salting at home is to remove the skin. This procedure is optional and if desired, the skin can be left.

Ingredients (per 1 kg of red fish)

• Glass or enamel pot with lid.
• Kosher or sea ​​salt- 100g.
• Sugar - 50 grams.
• Fillet of red fish - 1 kg.

Cooking process

Mix sugar and salt, if desired, you can add spices (cloves, bay leaves, basil or pepper), or lemon juice.

Cut the fillet of red fish into pieces of 5 cm without reaching the skin.

Cover the carcass with a mixture of sugar and salt. Pay special attention to cuts and skin.

Transfer the fillet to a bowl, cover with a lid and leave in a cool dark place for 24 hours. Get salted fish.

After salting, remove the layers of salt from it and dry it in the air or with napkins.

Then the fish can be cut into pieces and tasted.

Dry salted pink salmon at home

Not all salmon fish have a soft structure and do not harden when salted. For example, pink salmon meat classic recipe salting in a dry way can be very dry. In such cases, a special recipe is needed that can preserve all the beneficial properties of red fish and not harm its structure.

To begin with, you should also start preparing the carcass, clean off the scales from it, remove the tail, head, fins and all the insides. After that, rinse it under cold water and dry it with napkins. Then you need to make a deep incision along the back of pink salmon and pull out its backbone and large bones. Further, if desired, you can either leave such a fillet whole, or cut it into pieces.

Ingredients (for 2 kg of fish)

• Olive oil - 50 ml.
• Sugar - 2 tablespoons.
• Salt - 150 grams.
• Enameled or glassware with a flat bottom.
• Black pepper, bay leaf and cloves (to taste).

Cooking process

A mixture of spices (except bay leaf), salt and sugar, mix together and rub thoroughly into the fillet.

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

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

Pour the resulting dry red fish salting with the second half of the olive oil, evenly distributing it over the entire surface.

Cover the dish with salted fillets 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 blot with a clean cloth.

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

Enjoy your meal!

Predatory fish, to which, no doubt, pike perch belongs, has not too fatty white meat, which is well exposed to drying and withering. And pike perch, moreover, has very few bones, and eating it dried is a pleasure. And dried pike perch is one of the most important ingredients of the Portuguese gratinado dish! So let's get ourselves ready. dried pike perch at home, and then from it - a hearty dinner in Portuguese!

Salting predatory fish: how to prepare pike perch for drying

First of all, we will choose from the catch pike perch of medium and small size: they will pickle faster and dry better, and large pike perches can be cooked with many more different ways. And besides the fish itself, which, by the way, we take about 4 kilograms, we need:

• 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 (you can not use it).

Cooking dried pike perch we start, as always, from cleaning the fish. Gutted pike perch (if you are drying for the first time, be sure, if you already have experience in drying and drying, you can leave the offal inside, but then the taste will be sharper, with bitterness). Then we remove the scales slightly, cut out the gills and remove the eyes. Now the pike perches need to be thoroughly washed and dried a little with towels. We rub each carcass with vinegar, and then with a handful of coarse salt.

Cut horseradish leaves and mix with dill (fennel) seeds. Pour a layer of salt into the bottom of a plastic container, half a finger thick. Put the pike-perch “jack” on the salt, pour salt and mixed leaves with seeds on top again. So we alternate until all the fish is in a container, covered with salt and a spicy mixture. We leave the container under the lid for a couple of days in the refrigerator.

Salted fish then needs to be soaked from excess salt. Add milk or kvass to the soaking water, then the taste will be more pleasant. Put the soaked pike perch back on towels and dry a little.

Drying pike perch, secrets and technology for the home

At home, it is quite possible to cook dried pike perch if you have an open balcony or veranda. It is enough to adhere to the technology:

• we string the fish carcasses on twine through the eyes, intersperse pike perch with knots so that they dry at a distance of at least 10 centimeters from each other;
• hang twine with fish on the balcony or covered veranda;
• we dry for about 2 weeks in dry and warm weather, for the cold season we increase the time by another week;
• we provide a constant flow of fresh air and breeze to zander so that they dry evenly. In wet weather, it is better to close the windows and put a fan on near the fish;
• in summer, one of the misfortunes is flies. You can protect fish from them by lubricating it with vegetable oil or sprinkling it with vinegar in the first week of drying. You can also make a veil of gauze or fine mesh;
• You can check the readiness of pike perches by slightly incising or breaking the carcass in the back area: the meat should acquire a beautiful amber hue and, when cut, give a rich, pleasant aroma.

Dried pike perch is stored in the refrigerator for a long time - up to several weeks, although this is usually eaten. delicious delicacy very fast.

Gratinado with dried pike perch

Portuguese cuisine is based on fish and seafood. And often dried fish is used in cooking, as in our next recipe. For gratinado we will need:

• dried pike perch - 1 carcass;
• smoked or dried bream - ½ carcass (you can not use, limit yourself to pike perch);
• milk - 1 glass;
• boiled water - 1 glass;
• onions - 2 pieces;
• vegetable oil - ½ tablespoon;
• potatoes - 4 tubers;
• fresh mushrooms (champignons) - 300 grams;
• cream or sour cream 25% - 1 cup;
• salt and spices- to your taste.

• Servings Per Container: 4;
• Cooking time: 2 days + 1.5 hours.

We divide the pike perch and bream in two along the back, stretch the ridges and large bones, remove the skin from the scales. Cut the fish into strips and put in a deep container. Mix milk and water and pour ¼ of the mixture into pieces of fish.

After 12 hours, drain the water and soak the fish again. So we repeat twice more. When the excess salt comes out of the fish, it's time to cook the dish itself. Peel the onion and cut into half rings, and peel the potatoes and cut into circles. Lightly wipe the mushrooms from dirt with a sponge and cut into plates.

Pour a couple of drops of oil into a baking dish or deep frying pan and spread with a brush or hand over the entire surface. We spread the onion rings, and on them - strips of fish. On pike perch with bream we put a layer of potato circles, on top - a layer of champignons. Fill the form with cream or sour cream, cover with foil and put in the oven for 1 hour at a temperature of 180 degrees. Remove foil 20 minutes before done. Gratinado is served hot, straight out of the oven.

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

If it is permissible to salt a small fish whole - without gutting and butchering, then the insides of a large one should be removed, although the head can be left.

After finishing the primary processing, the fish should be sprinkled with salt, shifted with spices and put oppression. After 10-12 hours, a brine or brine is formed, which after 5 days is drained, and the fish is used for food, dried or smoked. There are a lot of homemade salting recipes, while they differ in the amount of salt, different proportions of spices and spices. They salt fresh fish caught on their own or bought specifically for this purpose.

The salting of fish allows to ensure its safety for a long time, as it prevents the penetration of bacteria. To do this, for 1 kg of pike perch, take 140 g of salt, bay leaf, allspice and proceed to the ambassador:

1. First, the mucus is washed off the fish with a hard sponge, and the insides. Heads or gills - optional.
2. In large fish, cuts are made along the ridge so that the salt penetrates evenly and is washed.
3. Rubbed thoroughly with salt, not forgetting the belly, gills and incision.
4. Then in enamelware or a wooden barrel is laid belly up, sprinkling the rows with salt and spices. At the same time, there should be slightly more salt in the upper part of the container than at the bottom.
5. Cover with a wooden circle or a flat plate and load the load.
6. Take out to a cool place.

On a note! For large specimens, it will take 7-8 days, for small ones - 3-5 days.

For the preparation of salted pike perch old recipe you will need to take:

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

Pour a little salt on the bottom of the pan and lay out the pike perch prepared, as in the previous recipe. Then lay the fish very tightly and sprinkle each layer with salt. Put oppression 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 can not be removed, limited only to the removal of the entrails and gills.

If it is not possible to catch fish on your own, then you can buy it. In this case, the following rules should be followed:

1. The size of the carcasses should be approximately the same.
2. Frozen or chilled fish should be without visible damage, mucus and unpleasant odor.
3. The eyes are clean, transparent, the gills are bright red or pink.

For hot smoking it is enough to use fast way salting. The fish is rubbed with salt inside and out, put under oppression. After 2-3 hours it is ready for hot smoking. You should not be afraid to salt the pike perch - it will not take more salt than it needs. And, here the under-salted fish will not be as tasty as we would like.

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

Salting for drying

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 across 150-200 g. 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 so strong that the raw egg stayed on the surface. Then they fill them with tightly packed pike perch, put oppression and take it out into the cold. After 3 days, you can start soaking and drying.

How to wilt zander

If drying occurs in winter, then 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 that it is ready for drying. For this:

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

If drying occurs in winter, then you can hang it in the kitchen near the stove. The optimum temperature for the process is 20 degrees, the time is from 2 weeks to 1 month. If you need more fat left in the fish, it is better to hang it upside down.

How to pickle zander caviar

If the caviar is frozen, then it should be thawed, fresh - removed from the fish. For 600 g of caviar you will need to take:

• 3 liters of boiling water;
• 6 art. l. salt;
• 2 tbsp. l. vegetable oil.

The cooking process consists of several stages:

1. Chop the caviar in the ovaries with a knife in several places.
2. Pour boiling water, stir with a fork, winding the film.
3. Throw on a fine sieve.
4. In water (2 l) pour 2 full tbsp. l. salt and boil.
5. Pour hot brine over caviar and continue to collect the remaining film with a fork. At the same time, pike perch caviar will change color.
6. Repeat the procedure 3 times. At the end, the caviar will become very light. Almost white.
7. Pour half of the vegetable oil into a sterile jar, then put the caviar and pour the rest of the oil on top.
8. Remove to refrigerator.

After 6-8 hours, the delicacy is ready to eat, preferably on sandwiches with butter.

Salted pike perch caviar, benefits and harms

Punch caviar is obtained by breaking through a sieve or screen, thereby removing the ovaries.

To pickle zander caviar in this way at home, you should take:

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

Rub the caviar through a sieve, add salt in parts, stirring constantly, pour in the oil, take it out to 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 trace elements (iron, magnesium, phosphorus, potassium, molybdenum, fluorine). It is recommended for people with weakened immunity, in the postoperative period, with cardiac pathologies and impaired hematopoietic functions. With all the usefulness of the product, you should not eat more than 5 dessert spoons per day because the nutritional value is almost 100 kcal per 100 g.

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