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 the festive table and used for everyday use. Home salting of zander 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, caviar packed in film (oves) should be carefully removed from fish carcasses, keeping in mind the unpleasant consequences of a bile spill, 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 they are transferred to a bowl, salt and white pepper, lemon juice and a little vegetable oil are added. 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 access. 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, so the finished dish 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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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 perch of medium and small size: they will pickle faster and dry better, and large pike perches can be cooked in 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 such a delicious delicacy is usually eaten very quickly.
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 herbs - 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.
Reply from Dr. glass[guru]
dip generously in salt, leave for one hour at room temperature, then wash off the salt, season with oil, onion, 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 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 of 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 as you wish 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 poured with marinade again. In addition, you can 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 marinating, 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 cooked, 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.
The moment where to take a medium-sized pike perch, weighing up to 300 gr. I will drop. Someone catches fish himself and there are juveniles in the by-catch, which for some reason does not make sense to release. A neighbor who came from fishing shares with someone. You can buy fish purposefully. I will just tell you that such a pike perch can be very simply and tasty withered or dried - as you like. Larger pike perch, weighing more than 300 gr. I can make it and I'll post the recipe sometime. My recipe for drying fish can be very different from the classic and industrial ones, so I recommend saving it in your bookmarks or social networks. At the end of the recipe, we will make a small lyrical digression about eating pike perch.
Ingredients
- Juvenile pike perch, weighing up to 300 gr. by availability
- Salt rock, 1-2 grindingin sufficient quantities
Recipe
Preparing pike perch for drying:
Of course, this recipe requires maximum fresh fish. She needs to be washed.
And be sure to gut it. I categorically insist on this point. For my taste, if you leave the insides to dry, the fish does not get the best flavor. And the most tender meat - from the abdomen, becomes inedible. Again, this option is widely represented in stores and I see no reason to cook it myself.
Salting pike perch before drying:
I use the dry curing method. Those. you need to take dishes with holes in the bottom. Think in advance where the brine will drain, it should just drain. Crockery suitable: wooden, plastic, enameled. Sprinkle a thick layer of salt on the bottom of the dish.
We fill each fish in the belly, gills with salt - we do not regret it. As in breading, sprinkle the fish with salt.
We put the pike perch in the dishes for salting belly down, tightly fish to fish.
Top well with salt. Don't be afraid to oversalt. The fish was not frozen, so it will not take extra salt.
We cover the pike perch prepared for salting, put oppression on top and put it in a cool place - in the refrigerator or on the loggia. Once a day, the departed brine must be drained. Fish of the indicated size are salted for about a week.
Drying pike perch:
After salting, we remove all the salt.
To get a tasty and fragrant product, and not just a lot of salt, pike perch needs to be soaked.
To do this, we put it in a suitable dish, fill it with chilled boiled water and keep it for as many hours as the fish was salted for days. We change the water every two or three hours.
So that the abdomen does not rot and dry well, I always put spacers.
After soaking and installing the spacers, we hang the pike perch first over some container so that water can drain from it. For hanging, I use a stand that I made from wooden skewers. I hang the fish on skewers, through the eye. Then we put it in a dry and not hot room to dry. A light breeze is also welcome. I dry in the kitchen, under the ceiling. Dry for a week, after which you can try.
Storage of dried pike perch
To store dried pike perch, it must be folded either into a linen bag or wrapped in parchment. You can store it in the same place where you dried it, you can in the refrigerator, you can on the balcony or loggia. It’s hard for me to talk about the shelf life, because. by spring we eat all the fish.
Pike perch in regular meals
Now I will answer the question why I added pike perch to my family's regular meals. There are a lot of antibiotics, chemicals, growth hormones, etc. in meat, poultry and fish, which are sold in stores. Pike perch is found in a nearby reservoir, the ecological situation in which I know. The presence of some hormones, drugs, etc. are excluded from it. When natural fish is rich in protein, trace elements. Specifically, there is very little fat in pike perch, which makes it suitable for dietary nutrition.
