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Salty pike perch recipe. Dried pike perch

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:

First, the mucus is washed off the fish with a hard sponge, and the insides. Heads or gills - optional.
In large fish, cuts are made along the ridge so that the salt penetrates evenly and is washed.
Rubbed thoroughly with salt, not forgetting the belly, gills and incision.
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.
Cover with a wooden circle or a flat plate and load the load.
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:

The size of the carcasses should be approximately the same.
Frozen or chilled fish should be free of visible damage, mucus and unpleasant odors.
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;
lubricate 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:

Chop the caviar in the ovaries with a knife in several places.
Pour boiling water, stir with a fork, winding the film.
Throw on a fine sieve.
In water (2 l) pour 2 full tbsp. l. salt and boil.
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.
Repeat the procedure 3 times. At the end, the caviar will become very light. Almost white.
Pour half of the vegetable oil into a sterile jar, then put the caviar and pour the rest of the oil on top.
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.

Pike perch caviar contains many trace elements, easily digestible protein, useful vitamins. Delicious in every way. It is fried, baked, pancakes and cutlets are made. Served on festive table and use for everyday use. home salting pike perch caviar is simple. Salted caviar is especially tasty immediately after cooking. It is prepared for the future and stored for several months. Salted caviar is delicious with butter and herbs.

Salting of zander caviar

The thicker and fatter the pike perch, the better the taste of its caviar. Salt fresh caviar. Caviar from thawed carcasses tastes much worse, it is better to cook other dishes from it.

First, the caviar, packed in a film (oven), should be carefully removed from the fish carcasses, remembering the unpleasant consequences of a spill of bile, which will pretty much spoil the taste.

Yastyki are washed, freed from mucus and prepared for salting. It can be in two forms:

Ambassador of caviar mass.
Salting caviar in ovaries.

How to salt pike perch caviar in the form of a homogeneous mass

The first operation is punching, releasing caviar from the film

There are different ways, which one you like better.

Winding the film on a fork or knife.
Rubbing through a grater with smooth holes, a sieve, a colander. The sharp edges of the holes will spoil the shape of the eggs.
Scrolling through a meat grinder.
Filling with boiling water causes the pieces of the film to curl, it merges with water.

The latter method allows you to guarantee the destruction of microbes and pathogens. Scalded or steamed caviar is the safest. Filling the caviar with boiling water, stir it for several minutes and steam it at the same time, then rinse it with cold water until all the pieces of the film are washed off.

Second Operation - Ambassador

Quick Ambassador

After punching, the caviar is washed several times with cold (or ice) water until the drained water is absolutely clean. Then just add salt and pepper (salt like a regular dish), mix well, let stand. After a few hours, the caviar is ready. You should play it safe: start eating not after three hours, but wait 5-8 hours.

Second option. The punched caviar mass is placed in a colander or sieve. Caviar is scalded with boiling water, immediately washed with cool water and allowed to drain the remaining water. Lay out on paper towels to dry slightly. Then transfer to a bowl, add salt and white pepper, lemon juice and some vegetable oil. After cooling, the dish is ready for sampling. It turns out salted caviar-five minutes.

Salting pikeperch caviar in brine

A more time-consuming and safer way is to salt caviar in brine. For every liter of water take 100 g of salt.

Several liters of water are boiled (2-3 times more than the volume of caviar), salt is added, the solution is intensively stirred until the salt is completely dissolved. Caviar is poured with boiling brine, after three minutes the liquid is drained, the caviar is thrown onto a sieve so that the remaining liquid drains. Arranged in jars. After three hours, you can eat, because the caviar was treated with boiling water. Keep for several days.

For long-term storage vegetable oil is added on top to prevent air from entering. It is even better to first pour the caviar three times with a boiling solution, each time preparing a new portion of water and salt. Well-steamed caviar of a pleasant golden hue. If not steamed enough, it turns cloudy.

Another option. Put caviar in boiling brine (or pour brine). Cover tightly with a lid, let it simmer for 15 minutes - not on fire, just hold it in boiled brine! Then rinse in several waters until the water is clear and clean when drained.

Pike perch caviar - salting and processing recipes are different, therefore ready meal tastes different. The taste is also slightly modified by additives when served.

Eating or serving salted caviar to the table

Each person has their own preferences. Most often, crumbly caviar is mixed with vegetable oil, finely chopped onions are added, and served with herbs. The caviar mass is spread on pieces of white/rye bread covered with a layer of butter. Or spread caviar on croutons rubbed with garlic. Cold and hot sandwiches are sprinkled with chopped herbs on top.

How to pickle zander caviar in films

Yastyki are dipped in salt, laid in rows, sprinkling each row with salt. Leave for salting in a cool place for two weeks. Then thoroughly washed and eaten. If the salted ovaries are slightly dried, their taste will resemble caviar taken out of dried fish.

These are the basic recipes for salting pikeperch caviar - the same as the methods for salting many other varieties of river fish.

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There are many different ways cooking fish - with marinades, sauces, stuffing, on vegetable pillow etc. As a result, we get delicious food, but the fish itself sometimes fades into the background, and even into the background. Meanwhile, its pure taste also deserves attention.

Pike perch baked in salt is unusual, unusual, but very simple and very tasty. For cooking fish in this way, large or medium carcasses are suitable.

Ingredients

zander 500 g
coarse salt 700 g
lemon
dill
parsley
fennel seeds 1 tsp
chicken egg 1 pc.
water 70 ml

How to bake pike perch in salt

For cooking, it is better to take not ice cream, but fresh or chilled fish(you can cook in this way not only pike perch, but I will have pike perch). The fish must be gutted and the gills removed. The scales can not be removed, as the finished fish is served without skin, and the scales will be removed along with it.
Rinse the gutted carcasses well. You do not need to salt them, as the fish will be shrouded in salt, and will take it during cooking as much as necessary.
Now pour coarse salt into the container, pour in water and egg white. You can add dried thyme or rosemary to the salt.
Stir the salt mixture with your hands to make a kind of snowball out of it - when you squeeze the mixture, a dense, not crumbling lump should form.
On a baking sheet, pour part of the salt mixture in the shape of a fish, but a little more of it.
Sprinkle pike perch lemon zest and put lemon slices, dill, parsley, fennel seeds inside the abdomen. Under the gills, you can put dill and parsley. In short, flavor the way you like it. Put the fish on the salt.
Cover the carcass with the rest of the salt mixture on top and press well so that it is completely covered with salt. Bake this salt "lump" for 30 minutes at a temperature of 200 degrees. Together with the fish, you can put garlic on a baking sheet.
Remove the baking sheet from the oven after the cooking time has elapsed.
The salt crust after baking will become very hard, so you need to break it with a hammer or with a knife.
Pry the crust under the edges and carefully remove the pieces of salt. Salt after removal from the fish can be thrown away, it is no longer needed.
It remains to cut the carcass along the back with a sharp knife and remove the skin.
Under it, we are waiting for the juicy and tender pulp of pike perch.

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

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 cook the most 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 perches of medium and small size: they will pickle faster and dry better, and large pike perches can be cooked in many 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 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 for a long time in an edible form. You can salt almost any: carp, bream, kutum, roach, and other species. Often fishermen like to salt and zander. It is only important to follow a number of rules that will help you do it right.

Choose your recipe

You will need

1 kg of pike perch;
150 g of salt;
peppercorns;
bay leaf to taste

Instruction

First you need to prepare zander to the salt. To do this, rinse thoroughly under running water. cold water until the mucus disappears.

Clean the washed fish from scales, 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 in order to avoid later spoilage.

Then rinse with zander remnants of scales and blood.

Take 150 grams of large table salt(you can use the sea). Rub it thoroughly all over the fish, paying special attention to the gills and the incision along the back (put salt in these places). It is better to use more salt than undersalt (then it will definitely not go bad).

prepared in this way zander put belly up in the 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. Most of the salt should be in the upper rows.

Close the barrel with a wooden lid and put oppression on top.

Salt large fish should be in a cool place for 15 days, and small enough - from 4 to 5 days.