Pike meat is famous for its usefulness and taste. It can be boiled, baked, fried or stewed. Any dish of pike will become a table decoration. Let’s try to figure out how to salt the pike so that the guests will be delighted and be sure to ask for a recipe.
Dry pickling pike
This recipe will produce a very tasty beer snack. Most importantly, you can forget about the fish in the store.
For cooking, it is necessary to select a pike only medium and small sizes. You can use a large one, but it will have to be cut into portions. Then the fish is cleaned of husks, viscera and gills. Pike should be thoroughly washed and laid out on a dry towel to remove excess moisture.
Salt pike at home is easy. Prepared carcasses and slices must be well rubbed with coarse salt. Also, do not forget about the belly. In addition to salt, 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 always covered with something heavy. So she will definitely salted. In this condition, the fish should spend about four days in the refrigerator. Then you can safely eat it. Shelf life of salted pike is a month.
Wet pickling pikes
How to salt a pike at home with a wet salting method? Let's try to figure it out.
First, prepare the marinade. One liter of running water will require about six large spoons of salt. The solution is well mixed and slightly warmed to better dissolve the salt.
Prepared fish need to be folded into a container and pour brine. In no case should you use iron containers.
In this way, the pike is salted for three days. Then it is worth tasting the meat of fish. If it is too salty, the carcasses are soaked in plain water for about an hour. Then spread on a beautiful plate and pour oil. As such, salted pike can be served on the table.
Quick salting pike
This recipe will tell you how to salt 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 salt;
- three cloves of garlic;
- one tablespoon of sugar;
- favorite spices.
Salting stages:
- Heat the water over a fire with sugar, salt and spices (you can take black, allspice, coriander, laurel and cloves).
- Grate the garlic and also send to the water with spices.
- When boiling water, pour vinegar. Do everything with caution so that the fumes do not burn the airways.
- Next, the finished marinade is poured into a container with prepared pieces of pike. The fish will saline for four hours. But it is better to leave her in this state for one day.
- Before serving, lay the pike on a plate, pour with any oil and sprinkle with onions.
Gourmet Salty Pike
How to salt a pike in an exquisite way? It is very simple to do this, and you will need a minimum of ingredients:
- peeled pike;
- coarse salt - a couple of tablespoons;
- a small pinch of black pepper;
- granulated sugar - one spoon.
Salting stages:
- In a deep container, mix salt, sugar and pepper.
- Grate the fish with this mixture.
- Cover the container with the fish with something heavy and put in the refrigerator for 4 days.
- After cooking, drain the water. Salted pike can be eaten.
The listed recipes will help even inexperienced housewives figure out how to salt a pike. They are simple, and the result will not leave anyone indifferent.
Then it’s worth talking about the “royal delicacy”, namely, how to salt pike caviar at home?
Salting pike caviar
To salt pike caviar at home, it is not necessary to have a cook diploma.
It will take water to rinse the main ingredient. Salt can be taken both large and small. The most important thing is the preparation of caviar. This stage needs to be given maximum time.
To begin with, caviar is extracted from the abdomen of pike. Then proceed to its cleaning: remove the film, impurities of the blood and other debris. This is not so simple, because pike caviar is very small.
The following tools can be used as cleaning:
- Meat grinder.
- Blender with a whisk.
- Coarse grater.
- Sieve.
- Gauze.
Salting pike caviar in sunflower oil
For cooking you will need:
- a pound of pike caviar;
- three tablespoons of salt;
- half a glass of vegetable oil.
Salting stages:
- Beat well prepared caviar with salt using a fork. A white foam should form.
- Next, add 2/3 of the oil and mix everything well again.
- Place caviar in the refrigerator.
- At this time, sterilize the storage tanks.
- Put caviar in prepared jars, close tightly and leave in the refrigerator for five days for salting. After the specified time, the product is completely ready for use.
Hot salting caviar
To prepare caviar in a similar way, the following components are needed:
- pike caviar - a pound;
- coarse salt - a couple of tablespoons;
- some vegetable oil.
Cooking:
- Bring the water to a boil, add salt. Keep on fire for another two minutes.
- Then pour the whole caviar and immediately remove from the stove.
- Strain the product through cheesecloth.
- Arrange the prepared caviar on plates, pour oil and serve.
Such caviar should not be stored for more than three days.
Quick salting caviar
This option is suitable for those cases when you need to quickly salted caviar and get an excellent result. To prepare a treat, you must perform a series of actions:
- For every 200 g of pike caviar one liter of water and two tablespoons of salt are required.
- Bring the water together with salt to a boil. You can add any seasoning to add flavor.
- Half the prepared solution pour caviar. This stage can be called disinfection. In this state, the caviar should stay for a quarter of an hour.
- Then the water is drained through cheesecloth.
- Bring the remaining liquid to a boil again. Now caviar should be poured with this solution, mix with a fork and leave for half an hour.
- Then strain again through cheesecloth.
- To caviar, add salt and oil and beat with a fork. As soon as the foam appears, treats should be removed in the cold for about five hours.
- Then serve salted caviar for guests or for dinner.
Quite simple recipes for salting pike and caviar will help to diversify the festive table. An unusual dish will surprise guests.