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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.
Having finished primary processing, 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, take 140 g of salt, bay leaf, allspice for 1 kg of pike perch and proceed to salting:
- 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 an enameled dish or a wooden barrel, they are placed 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 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 immune systems, 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.
Not very fatty fish, such as pink salmon, is suitable for salting in brine. raw fish it is necessary to get rid of the entrails and bones, rinse well. The fillet, cleaned and cut into portions, is placed in a container of a suitable size, which is wide enough in diameter so that the brine can cover each fish piece.
How to pickle zander caviar in films
Salted caviar is delicious with butter and herbs. 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. 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. 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. Another option. Put caviar in boiling brine (or pour brine).
How to pickle red fish at home - Chum salmon Salmon Pink salmon Trout Secret recipe
Spring fishing for perch in March with mormyshka, sheer lure and balancers. Salted in enameled, wooden, food-grade plastic dishes, in which there are holes for draining liquid. Home-cured caviar is especially good in a duet with rye bread.
Often dried fish is made from vobla, sprat, sardine, pike perch, bream, anchovy, rudd, perch, ide, pink salmon, trout, roach, carp (pay attention to nice pictures prepared delicacies). At big fish the insides are removed, and the milk, caviar are left, the backs are cut.
If desired, you can save the fish from a very fatty underbelly, not everyone is ready to eat such a delicacy. Prepare the pickling mixture. To do this, take salt and granulated sugar in a ratio of 1: 1, pepper and other spices are added to taste. Thoroughly stir the resulting mass, she will sprinkle the fish for salting. Video how to pickle red fish simply and quickly.
Properly cooked fish will always have a pleasant smell. In addition, the best time for drying is when there are few flies. There are many recipes for salting. Mackerel whole salted is quick to make at home when you have this easy recipe on hand. Proposed quick recipe salting fish in brine is suitable for cooking small fish. For salting and subsequent drying according to this recipe, both sea and river fines are suitable. Everything can be spoiled by tasteless salted shop fish. Here, the one offered by us will come to the rescue, home recipe salting fish such as sprat, herring or herring. The so-called “wet” salting or salting of fish in brine is most often used if there are a lot of fish and rubbing each salt becomes troublesome and tiring.
To salt fish caviar at home, you will need enamel pan, gauze, as well as water, salt, seasonings (bay leaf, black pepper and allspice). Recipe for salting perch roe: Rinse perch roe under warm running water. During the washing process, do not remove the caviar from the bags. Put the caviar in the last one. Boil it for 15-20 minutes. During the cooking process, caviar must be stirred with enviable regularity. Home-salted pike caviar is an exquisite delicacy. Rinse the pike caviar and remove the eggs from the bags, carefully making sure that there are no film residues in the caviar.
Dried fish is easy to cook at home, there are many excellent ways to salt this product.
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 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 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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