Many people are interested in how to properly and tasty salted pike at home. You can salt it in a "dry" way or in brine.
How to pickle pike in brine?
If the fish weighs up to 0.5 kg, we remove the gills from it and gut it gently, trying not to touch the gallbladder. If a larger fish - it makes sense to remove the head and tail, you can cut across 3-4 pieces. Especially large specimens are better milled (that is, cut off the flesh on both sides). Scales are not deleted.
We make brine - a solution of salt is needed such a fortress that a chicken egg pop up. We place fish or pieces of fish in a container (glass, enamel or plastic, only not aluminum) with brine for 1-3 days (fillets without a ridge or pieces are greased more quickly). Fish weighing up to 0.5 can be dried completely after drying the salty, covering with gauze (or drying larger pieces of carcass).
If the fish is planned to be salted, it is advisable to soak it in cold water after salting. Remove the skin, cut into slices, pour oil and lemon juice. We wait for at least 20 minutes. We decorate with greens and serve with fresh or pickled onions .
To ensure that the pike has not been salted to reduce the time of salting and protect yourself from parasite infestation, you can salivate the pike in a brine marinade with vinegar.
Pike in brine with vinegar
Ingredients:
- water - 3 parts;
- table vinegar 6-9% - 1 part;
- salt is large;
- spices dry not ground (peppercorns, cloves, anise, bay leaf, coriander seeds, dill, fennel and cumin);
- red hot pepper and garlic chopped.
Preparation
Dissolve salt in cold water so that a chicken egg pops up. Add spices to the pan and bring to a boil. Reduce fire and cook for 3 minutes, then cool. Add the garlic, red pepper and vinegar. Fill the fish in the tank with this marinade. Readiness from 4 hours to 24 hours (depending on whether the fish is whole, what the size of the pieces is, with or without a ridge).
You can pick up the pike "on dry". If the fish weighs up to 0.5 kg - just remove the gills and gut. Fish weighing from 0.5 kg to 1 kg of salt without a head, making cross-oblique shallow incisions with a step through 4-5 cm. You can make a longitudinal incision on the side of the back.
Fish weighing more than 1 kg is better to be cut on fillets with skin. Scales are not cleaned. Carcasses
After 3 days it's a good idea to place separately wrapped carcasses in the freezer compartment of the refrigerator for another three days. If you salt pieces of fillet - pour the pieces of salt and spices in a container. We place it on the shelf of the refrigerator, pre-setting the pressure on the pieces of fish. After 3 days you can merge the formed brine and store the salted fish in the refrigerator for no more than a month.