How to pickle pike caviar at home. Pickled pike - a step-by-step photo recipe for instant cooking with onions and vinegar at home How to salt pike at home recipe

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Many people love salted fish, but not everyone knows how to properly salt freshly caught prey. Almost all freshwater fish can be salted. However, the most delicious and tender is salted pike. There are a number of little tricks that help you understand how to pickle a pike the first time.

You will need 7 tablespoons of salt, ground cloves, black pepper, bay leaf. All ingredients are taken for salting a one and a half kilogram pike. In principle, you can add to brine and rosemary. The main thing in this process is to correctly withstand the fish in it for the prescribed amount of time. And if, after salting, the fish is taken out and left in a dry, ventilated room for some time, then it is quite possible to get an excellent snack for beer - dried pike.

Fish preparation:

So, for salting, they take a freshly caught pike, carefully wash it, cut off the fins, head, tail, which are then used to prepare the fish soup.
The entrails of the fish should be removed very carefully. It is necessary to be especially careful not to pierce the gallbladder during the manipulation.
The entire carcass should be thoroughly wiped from the inside with a dry cloth to remove excess moisture. It is better not to wash the fish with water from the inside.
Next, the fish must be cut. To do this, make an even incision on the back, carefully remove the spine and ribs.

Pickling brine

Usually the brine is made so strong that a chicken egg floats. You need to mix bay leaf, salt, black pepper, ground cloves. This version of spices is optimal for salting pike. It is better not to replace the ingredients, you can only add rosemary.

salting process

The pike carcass is rubbed from the inside with a mixture of spices inside and out. To simplify the process, the fish should be cut into pieces, so it will salt faster. Everything is placed in glass or enameled dishes, covered with a flat plate or lid and oppression is put.

It is worth considering one feature. The heavier the oppression, the drier the fish will turn out.

The fish is left under oppression for two days at room temperature. During this time, the pike will be completely salted. After this time, the oppression must be removed, the liquid drained.

The dish is ready. It can be served with boiled potatoes or other side dish.

Another little secret for those who want to know how to pickle a pike. So that the fish does not turn out over-salted or under-salted, it is necessary to use coarse rock salt. The pike itself will take as much salt as it needs. And then a hearty, tasty salty pike will delight the whole family and friends.

Dry salting

You can also learn how to salt pike "dry"

The fish is washed, the insides are carefully removed. Pike is cut into fillets with skin (if the weight of the fish is more than a kilogram). If the copy is less than a kilogram, then you just need to make small longitudinal cuts on the carcass every 4 centimeters. Scales are not cleaned.
The carcass is rubbed with salt both outside and inside.
Put in a plastic container or wrap tightly in parchment,
They put oppression. Inside the fish, you can put a sprig of fragrant greens.
For three days, the carcasses are kept under oppression, then the resulting liquid is drained, and then they are kept in the freezer for another three days. Store fish for no more than a month in the refrigerator.

Salting pike caviar

Sometimes you can find caviar in a caught or purchased pike. And then the following question inevitably arises: how to pickle pike caviar?

Pike caviar is a truly wonderful gift for a gourmet. It will not yield to the taste of delicious caviar of noble species of fish. You just need to know how to pickle pike caviar correctly. To do this, you need caviar itself, sea salt, water.

To begin with, the fish must be carefully cut from the bottom up so as not to damage the gallbladder and spoil the caviar.

Before salting pike caviar, you need to carefully remove the bags with caviar and rinse them, remove the film. Then they are scalded with boiling water and intensively stirred with a fork for about 5 minutes. The eggs swell and become pale yellow, they become cloudy. The remnants of the film are wound on the fork, which must be thrown away.

Now the water from the caviar should be drained and poured again, but now with cold water and mixed thoroughly again. Repeat the procedure several times until all the remnants of the film are removed, and the water becomes clear.

You can start direct salting. Caviar should be thrown into a colander and then transferred to a thick layer of gauze. Tie gauze in a knot, but at the same time try not to crush the eggs, squeeze out excess liquid. When it stops flowing out of the bag, the gauze should be untied and the caviar should be allowed to dry a little.

The eggs are transferred to a plate and salted to taste, mixing thoroughly. Fine sea salt is needed to make the caviar transparent. Foam may form on the surface. But do not be afraid of this, it will disappear when the dish is ready. Further, caviar can be laid out in sterilized jars. They should simply be closed without sterilizing and put in the refrigerator for 8 hours. After this time, you can try the treat. As you can see, if you learn how to pickle pike caviar, it is very simple to do it. This dish will appeal to all fish lovers.

Thus, two excellent delicacies can be obtained from pike, which even true gourmets can enjoy!

Many salt fish lovers have no idea how to salt pike on their own. To make her taste tender, you need to know some tricks of her salting.

Detailed salting process

First you need to prepare the fish for salting, rinse it thoroughly and cut off the excess parts. These include the head, tail and fins. The insides of the pike are also removed. Be careful not to damage the gallbladder while doing this. After that, the carcass is cut, taking out the ridge through the incision on the back.

In order to remove the remains of the insides from the carcass, use a napkin. It is better not to rinse the fish inside with water.

Required Ingredients:

carnation;
black or red pepper;
Bay leaf;
7 tablespoons of coarse salt per 1.5 kg of pike;
rosemary.

Before salting the pike, you need to mix all the prepared ingredients, namely salt and seasonings. The carcass must be rubbed with spices inside and out. If you cut it into pieces, then the salting process will be faster.

The fish is laid out in a prepared container, pressing on top with a load. Don't forget to add bay leaf. If the oppression is heavy, then the pike will turn out to be drier. The pike is kept for 2 days at room temperature, after which the load is removed and the brine is drained.

If you are impatient to eat salted pike, after two days, remove it from the brine and soak in cool water. Then the skin must be removed from the carcass and cut into pieces, if you have not done so before. The fillet is sprinkled with lemon juice and sprinkled with herbs. Leave the fish to soak for 20 minutes and add the pickled onion pieces.

How to salt a pike for drying

For the salting process, use dishes that do not oxidize. An enamel pan is suitable for this, as well as a plastic or glass container of a suitable size.

If you want to learn how to salt pike for drying so that dried fish turns out delicious, then take note of these simple tips. It is important to properly prepare the fish and not make a mistake with the required salt concentration.

Let's start the cooking process:

After 2 weeks, the next stage of salting pike at home begins, the recipes of which we provide in this article. After salting, the fish is soaked for 2 days in cold water.

This process takes place as follows:

Already salted pike is taken out from under the load and thoroughly washed.
After that, it must be lowered into a container with cool water.
After two days, the fish is taken out and hung up so that the excess liquid is glass. This completes her preparation for drying.

How to pickle pike for smoking

There is another option for salting pike - for a smokehouse. In this case, the process of preparing the fish is slightly different.

You need to follow these steps:

Using a sharp knife, we separate the head and make an incision on the back.
Let's start preparing the saline solution. To do this, pour water into the selected container and send it to the stove. A fairly large amount of salt will need to be added to the liquid.
Bring the brine to a boil, it is not necessary to cool it. Then we lower the fish into a pan with hot liquid and leave it for 3 hours.
We take out the pike and wash it in cold water.
This completes the preparation of fish for smoking.

Before salting a pike for smoking, use an important tip. To test the salt solution for strength, take a peeled potato in its raw form and lower it into a pot of water. If the potatoes float, then you have added enough salt.

If you follow all the necessary recommendations, then the fish will turn out fragrant and spicy. Use these simple recipes when you do not want to spend a lot of time salting pike at home, but you want to enjoy its delicate taste. Treats can be presented to your family or friends for the festive table, or simply cook fish for dinner with any side dish. We wish you bon appetit!

Due to its taste characteristics, pike caviar is not in vain one of the royal delicacies. She takes her honorable third place, after red and black caviar. It is considered a dietary product because of the scanty fat content. It is a source of valuable product such as protein.

In addition, it contains a sufficient amount of trace elements and other useful substances. It is quite natural that one pike will not be enough to salt the caviar. Therefore, you need to catch as many predators as possible.

You need to have enough clean water to rinse the caviar well. You can use both ordinary fine salt and coarse sea salt. There are quite a lot of various recipes aimed at preparing pike caviar. As a rule, they differ from each other in the composition of ingredients, which are based on various seasonings.

To pickle caviar, you need to cook:

Pike with caviar or ready-made caviar.
Water. The bigger, the better.
Sea or regular salt.
Sunflower oil. The amount of oil depends on the amount of caviar.
Containers for preparing pike caviar such as a sieve, grater, fork, colander, gauze, meat grinder, mixer.

The most time-consuming step is the process of preparing caviar, so you need to be patient.

Preparation of caviar and fish

The pike is cut very carefully, with the offal cleaned. At this stage, bags with caviar are selected from the pike. Caviar is released from the bags, as a result of removing the film. After that, the caviar is cleaned of blood and other debris. Since pike caviar is not large, this is not easy to do.

There are several technologies for separating caviar:

alternatively, a meat grinder can be used, but the film is wound if the knives are blunt or it is shredded if the knives are too sharp. Then you have to remove the film from the whole mass of caviar, like garbage, and this can take a lot of time;
The second option is associated with the use of a mixer. The film simply wraps around the whisks of the mixer and can be easily removed;
the third option involves the use of a large-mesh grater. Then all the veins and the film will remain on the hands;
the fourth method is the same as the previous one, but not a grater is used, but a sieve;
the next method is based on the use of a colander and a regular fork. You can use a bowl, the volume of which is three times the volume of caviar. Caviar is folded into a bowl, after which boiling water is poured into it. Then, using a fork, caviar is mixed for 5 minutes. The entire film rises to the top along with low-quality eggs. Then the water is drained and cold water is poured into the bowl to rinse the caviar more thoroughly. The procedure is repeated several times until the caviar is completely cleansed;
at the final stage, the caviar is filtered through gauze, which is folded into several layers. To do this, you need to take and cover the bottom of the colander with layers of gauze;
caviar, together with water, is poured onto cheesecloth. As soon as the water drains, the caviar is placed in gauze and squeezed lightly to remove as much moisture as possible. The caviar is almost ready for further operations, it remains only to check whether it has been cleaned well.

Recipes for salting pike caviar

Simple technology based on sunflower oil

Composition of products:

pike caviar - 0.5 kg;
salt - 3 tbsp. spoons;
vegetable oil - 100 ml.

Salt is poured into the cleaned and well-washed caviar. A fork is taken and the contents are whipped until a white foam appears. After that, 2/3 of the prepared vegetable oil is poured into the salted caviar and thoroughly mixed, after which the caviar is placed in the refrigerator. While the caviar is in the refrigerator, it's time to prepare jars for caviar storage.

Since there is not a lot of caviar, it is better to take containers of a small volume, for example, from baby food, mustard or horseradish. Before use, the container must be sterilized with steam or in the oven for 15 minutes. The same procedure should be done with lids.

Caviar is poured into jars, and a layer of sunflower oil, 1 cm thick, is poured on top of it. The jars are tightly closed, and the caviar is moved to the refrigerator for 5 days. After this period, caviar can be eaten.

The method of "hot" cooking caviar

You will need the following components:

pike caviar;
sea salt (for 0.5 kg of caviar you will need 2 tablespoons);
sunflower oil.

A similar option involves cooking caviar in boiling salt water. If you add 400 g of salt to 1 liter of water, you get a fairly salty solution called brine. After boiling such a solution for 2 minutes, caviar is poured into it. Literally immediately, the caviar is removed from the fire and filtered. Before serving caviar on the table, sunflower oil is added to it for taste. Such a delicacy can be stored in the refrigerator for no more than 3 days, although it is unlikely that it will be able to stand in the refrigerator for so long: they simply eat it.

Cooking process:

1 liter of water is taken for every 200 g of pike caviar.
Water is put on fire along with sea salt (fine). Salt must be taken 2 tbsp. spoons for every liter of water.
Water with salt is brought to a boil, various seasonings are added to this composition.
Prepared caviar is taken and poured with this marinade, after which the product is left for 10-15 minutes. In this case, only a part (half) of the solution is used in order to disinfect the caviar and better clean it.
After that, the water is drained, and the caviar is filtered through cheesecloth. The rest of the solution is put on fire and brought to a boil, after which they are again poured with caviar, but already for half an hour. You can also stir with a fork. After this time, the caviar is filtered again.
The product is salted to taste.
For 100 g of caviar, take 100 ml of sunflower oil.
A mixture of caviar, salt and butter is whipped with a fork until a white foam appears.
Caviar is laid out in a transparent container and placed in the refrigerator for 4 hours. That's it, the homemade delicacy is ready.

It is necessary to say about the pike, in the meat of which there is a large amount of protein. Her caviar is no exception and contains a sufficient amount of protein, which is easily absorbed by the human body. The use of pike caviar in food leads to the rejuvenation of human skin, due to the increased protein content.

The process of regeneration of skin cells is accelerated, and it becomes more elastic, due to the content of vitamins such as vitamins A and E. Amino acids that make up the protein strengthen human immunity. In this regard, it is recommended to consume as much pike caviar as possible if problems with the immune system are felt.

Pike caviar contains a sufficient amount of iodine, which has a positive effect on the functioning of the thyroid gland. This will contribute to less fatigue and more cheerfulness. In addition, the use of pike caviar leads to the optimization of metabolic processes in the body, which will prevent the appearance of excess weight. Omega-3 fatty acid will rid the body of excess cholesterol, cleanse blood vessels and improve the functioning of the cardiovascular system.

Conclusion

In conclusion, I still want to say or recall that water resources are being depleted much faster than we would like. Catching any fish during the spawning period is prohibited, including pike. Therefore, before taking care of the usefulness of your diet, you should think about the consequences. After all, thousands or even millions of pike fry will not be born, which then can grow into full-fledged individuals. Subsequently, they can become the object of the most interesting spinning fishing. It may be better to think about what you can replace this useful product with, because there are options and there are a lot of them.

What fisherman doesn't want to bring home a pike as a trophy? To do this today is no longer difficult, but what to do with it further is becoming unclear to many women.

They, in general, have many options: bake in the oven, fry in batter, make aspic, stuff the fish. One of the most favorite delicacies of fishermen is salted pike. But how to pickle a pike at home? There are a large number of recipes for preparing such a treat. Consider www..

The nuances of cooking

If you managed to catch a pike weighing up to 0.5 kg, then you need to get the gills and carefully gut them. Try not to hurt the gallbladder during this process. If you are lucky enough to catch a large fish, then you need to remove the head and tail. It is also cut across into 3-4 pieces. This will allow the brine to penetrate the meat better. If a very large fish, then it must be milled, more precisely, cut off the flesh from both sides. Scales do not need to be removed. To cut the product, you must use a sharp thinning knife.

The brine must be prepared according to the fortress so that a chicken egg floats in it. Cooked fish pieces are best placed in plastic or glass containers; you can also use enameled dishes. The use of aluminum utensils in this case is impractical.

Then it remains to keep the fish in brine for 1-3 days. If you use fillet or pike without a backbone, then this process lasts faster. Pike, weighing up to 0.5 kg, are allowed to get a whole one immediately after salting, and cover with gauze. As a result, you will get a dried product.

Required Ingredients

In order to salt the pike in the brine, you need to prepare the following ingredients:

water - 3 parts;
table vinegar 6-9% - 1 part;
large;
any spices;
hot red pepper and finely chopped garlic.

salting process

This recipe is popular for its simplicity and speed. But the resulting fish is salted to taste and extremely tasty. To make everything work out, according to the recipe, you need to salt according to the following action plan:

Place the salt in cold water, wait until it dissolves. We check the quality of the brine with a chicken egg. If it floats, then the water is salted correctly.

Send spices to the container, set on fire, wait until it boils. Reduce heat, cook for 3 minutes. Cool, place, vinegar and red pepper.

Put the fish in a container for salting, add brine.

Duration of preparation from 4 days. It all depends on what kind of fish you use - whole or in pieces, with or without a backbone.

If you use a pike weighing more than 1 kg for salting, then it is better to cut it into fillets with skin. You don't have to take the scale off. You can rub the carcasses with salt from the inside and sprinkle salt on top. Various spices can be added. It is necessary to store the fish in a plastic container or you can wrap it in a film. Place under pressure. Greens are usually placed in the abdomen with sprigs. After 3 days, it is necessary to put separately wrapped carcasses in the refrigerator. They will remain there for 3 days.

When salting occurs in pieces, it is necessary to store and salt the fish in a container. Mark it in the refrigerator, under oppression. After 3 days, drain the resulting brine. Storage of the finished product is possible in the refrigerator for no more than 30 days.

Recipe for smoking

For those who wish to salt pike fish for smoking, you must use the brine recipe. Then cut off the head from the fish, make an incision along the back. Keep it in the brine for about 2-3 hours.

Brine is a saline brine that is very hot and strong. To obtain it, you need to fill the container with water, install it on the stove, add a lot of salt. Clean and place in brine. When it has surfaced, it is not recommended to place further salt.

After that, wash the pike and place it in the smokehouse. It is allowed to use dry or wet salting here. But the duration of preparation will reach 3-7 days. Then comes the standard procedure. The pike is washed, soaked, and then dried or smoked as desired.

The presented recipes for salting pike are very simple and do not require much time. In order for the resulting treat to delight you with its amazing taste and aroma, follow the recipe exactly. You can treat your friends with such a fish, serve it on the table during the holiday, or just eat it with beer.

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 salt the pike so that the guests are delighted and be sure to ask for the recipe.

Dry salting of pike

According to this recipe, you will get a very tasty snack for beer. The most important thing is that you can forget about store fish.

For cooking, it is necessary to select pike only of medium and small sizes. 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 thoroughly and put it on a dry towel to remove excess moisture.

Salting pike at home is easy. Prepared carcasses and pieces must be rubbed well 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 must be covered 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 salted pike is a month.

Wet salting pike

How to salt a pike at home using 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 tablespoons of salt. The solution is well mixed and slightly warmed up for better dissolution of the salt.

Prepared fish should be folded into a container and poured with brine. Under no circumstances should iron containers be used.

In this way, the pike is salted for three days. Then you should try the meat of the fish to taste. If it is too salty, 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, 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 would be the best option);
three tablespoons of coarse salt;
three cloves of garlic;
one spoonful of sugar;
favorite spices.

Salting steps:

Heat water over a fire along 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 water boils, add vinegar. Everything should be done with caution so that the vapors do not burn the respiratory tract.
Next, the finished marinade is poured into a container with prepared pieces of pike. The fish will be salted for four hours. But it is better to leave it in this state for one day.
Before serving, the pike is laid out on a plate, poured over with any oil and sprinkled with onions.

Salted pike for gourmets

How to salt a pike in an exquisite way? It's very easy to make and you only need a few ingredients:

cleaned pike;
a small pinch of black fine pepper;
granulated sugar - one spoon.

Salting steps:

In a deep bowl, mix salt, sugar and pepper.
Rub the fish with this mixture.
Cover the container with fish with something heavy and refrigerate 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.

Pike caviar salting

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

You will need water to rinse the main ingredient. Salt can be taken both large and small. The most important thing is the preparation of caviar. This step should take the maximum amount of 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:

Meat grinder.
Whisk blender.
Large grater.
Sieve.
Gauze.

Salting pike caviar in sunflower oil

For cooking you will need:

half a kilo of pike caviar;
three tablespoons of salt;
half a glass of vegetable oil.

Salting steps:

Beat the prepared caviar well with salt with a fork. A white foam should form.
Next, you need to add 2/3 of the oil and mix everything well again.
Place the caviar in the refrigerator.
At this time, sterilize storage containers.
Put caviar in prepared jars, close tightly and leave in the refrigerator for five days for salting. After the specified time has elapsed, the product is completely ready for use.

Hot salting of caviar

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

pike caviar - half a kilo;
coarse salt - a couple of tablespoons;
some vegetable oil.

Cooking:

Bring water to a boil, add salt. Keep on fire for two more minutes.
Then pour out all the caviar and immediately remove from the stove.
Strain the product through cheesecloth.
Arrange the finished caviar on plates, pour over with oil and serve.

Such caviar cannot be stored for more than three days.

Quick salting 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 number of actions:

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

Pretty simple recipes for salting pike and caviar will help diversify the festive table. An unusual dish will surprise guests.