How to s alt a pike: a step by step recipe, tips, tricks

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pike meat is famous for its usefulness and taste. It can be boiled, baked, fried or stewed. Any pike dish will become a table decoration. Let's try to figure out how to s alt the pike so that the guests are delighted and be sure to ask for the recipe.

Dry s alted pike

This recipe will make a very tasty beer snack. The most important thing is that you can forget about store fish.

For cooking, it is necessary to select only medium and small pike. You can also use large, but it will have to be cut into portioned pieces. Then the fish is cleaned from the husk, entrails and gills. Rinse the pike well and place it on a dry towel to remove excess moisture.

S alting pike at home is easy. Prepared carcasses and pieces must be rubbed well with coarse s alt. Also, do not forget about the belly. In addition to s alt, small black pepper, laurel and other favorite seasonings are sent there. For example, a clove of garlic with dried or fresh parsley.

The carcasses are put in a container and be sure tocovered with something heavy. So she's definitely going to be pissed off. In this state, the fish should spend about four days in the refrigerator. After that, you can safely eat it. The shelf life of s alted pike is a month.

Wet s alting pike

How to s alt a pike at home using a wet s alting method? Let's try to figure it out.

First prepare the marinade. One liter of running water will require about six large tablespoons of s alt. The solution is well mixed and slightly warmed up for better dissolution of the s alt.

The prepared fish should be put in a container and poured with brine. Under no circumstances should iron containers be used.

In this way, the pike is s alted for three days. Then you should try the meat of the fish to taste. If it is too s alty, the carcasses are soaked in ordinary water for about an hour. Then spread on a beautiful plate and pour over with oil. In this form, s alted pike can be served on the table.

Quick s alting pike

This recipe will tell you how to s alt pike quickly and tasty. The following ingredients must be used:

• liter of drinking water;
• vinegar - 300 ml (apple will be the best option);
• three tablespoons of coarse s alt;
• three cloves of garlic;
• one spoonful of sugar;
• favorite spices.

S alting steps:

1. Heat water over a fire with sugar, s alt and spices (you can take black, allspice, coriander, laurel and cloves).
2. Grate the garlic and also send to the water withspices.
3. When water boils, add vinegar. Everything should be done with care so that the vapors do not burn the respiratory tract.
4. Next, the finished marinade is poured into a container with prepared pieces of pike. The fish will be s alted for four hours. But it's better to leave her like this for a day.
5. Before serving, put the pike on a plate, drizzle with any oil and sprinkle with onions.

Gourmet S alted Pike

How to s alt a pike in an exquisite way? It is very easy to make, and you will need a minimum of ingredients:

• cleaned pike;
• coarse s alt - a couple of tablespoons;
• a small pinch of black fine pepper;
• granulated sugar - one spoon.

S alting steps:

1. Mix s alt, sugar and pepper in a deep bowl.
2. Grate the fish with this mixture.
3. Cover the container with fish with something heavy and put it in the refrigerator for 4 days.
4. After cooking, drain the water. S alted pike can be eaten.

The above recipes will help even inexperienced housewives figure out how to s alt a pike. They are simple, and the result will not leave anyone indifferent.

Next, it's worth talking about the "royal delicacy", namely, how to s alt pike caviar at home?

S alting pike caviar

To s alt pike caviar at home, it is not necessary to have a chef's diploma.

Water will be required to rinse the main ingredient. S alt can be taken as large, soand petty. The most important thing is the preparation of caviar. This stage should be given maximum time.

To begin with, caviar is removed from the belly of the pike. Then they proceed to its cleaning: they remove the film, blood impurities and other debris. This is not so easy to do, because pike caviar is very small.

You can use the following tools for cleaning:

1. Meat grinder.
2. Blender with a whisk.
3. Coarse grater.
4. Sieve.
5. Gauze.

S alting pike caviar in sunflower oil

For cooking you will need:

• half a kilo of pike caviar;
• three spoons of s alt;
• half a glass of vegetable oil.

S alting steps:

1. Beat prepared caviar well with s alt with a fork. A white foam should form.
2. Next, add 2/3 of the oil and mix well again.
3. Place the caviar in the refrigerator.
4. Sterilize storage containers at this time.
5. Put the caviar in prepared jars, close tightly and leave in the refrigerator for five days for s alting. After the specified time has elapsed, the product is completely ready for use.

Hot s alted caviar

To prepare caviar in this way, the following ingredients are needed:

• pike caviar - half a kilo;
• coarse s alt - a couple of tablespoons;
• a little vegetable oil.

Cooking:

1. Bring water to a boil, add s alt. Keep on fire for two more minutes.
2. Then pour out all the caviar and immediately removeoff the stove.
3. Strain the product through cheesecloth.
4. Spread the finished caviar on plates, pour over with oil and serve.

This caviar should not be stored for more than three days.

Quick s alting of caviar

This option is suitable for those cases when you need to quickly pickle caviar and get an excellent result. To prepare a treat, you must perform a series of actions:

1. For every 200 g of pike caviar, one liter of water and two tablespoons of table s alt will be required.
2. Bring water and s alt to a boil. You can add any spices to add flavor.
3. Pour the caviar with half of the prepared solution. This stage can be called disinfection. In this state, the caviar should stay for a quarter of an hour.
4. Next, the water is drained through cheesecloth.
5. Bring half of the remaining liquid back to a boil. Now the caviar should be poured with this solution, mixed with a fork and left for half an hour.
6. Further strain through cheesecloth again.
7. Add s alt and butter to the caviar and beat with a fork. As soon as the foam appears, the treat should be put in the cold for about five hours.
8. Then serve s alted caviar to guests or for dinner.

Quite simple recipes for s alting pike and caviar will help diversify the festive table. An unusual dish will surprise guests.