Cooking salted fish in brine at home. Dry fish salting: the best recipes for Pike perch in jars for the winter in a cold way

Fish is one of the most important components in the diet of any person. There are many ways to prepare this product for every taste. It can be eaten raw, fried, steamed, boiled or baked. And each of these methods has its pros and cons. For example, fried or baked fish retains less useful properties during thermal processing than lean and steamed fish, but it is better in terms of gastronomic qualities.

So is there a way that will not have flaws, retain all the beneficial properties of seafood and delight with amazing taste? Of course there is! For this, the seafood fillet simply needs to be salted.

How to salt fish with dry salting correctly?

Everyone knows about this method of cooking today. There are many recipes and types of salting fish. The most common methods are: dry salting and wet. In the first type of fish salting, only bulk ingredients are used without the use of water. They are simply mixed together and added to the product. And in the second, such a curing mixture is diluted with water, and only then the fish is lowered into the resulting brine.

But the fastest and easiest is still dry. Thanks to him, the fish retains all its properties and taste. With dry salting, the fish gets a fairly dense structure, which is ideal for canapés, sandwiches and sushi. This cooking method can be used by both experienced chefs and beginners. The ideal fish for dry salting is zander, pike, salmon, roach, ram, sprat, sardines, bream and carp. This cooking method is especially good for medium-sized seafood, from 300 grams to 2 kg. You can apply dry salting for salmon.

Recipes for dry salting fish at home

For this method of preparing salting, it is recommended to take a medium-sized river product. Before the process itself, you need to process the carcasses of the fish. First, they must be washed and dried. Sprats and sardines can be salted in their original form, and in large individuals, the entrails and gills should be removed, then the abdominal cavity should be washed and wiped with a cotton cloth.

Components for the preparation of salting (for 5 kg of fish)

• A barrel or box of a suitable size (before the process itself, the container must be clean and dry).
• - 50 grams.
• Black pepper (peas) - 20 grams.
• Salt - kosher or medium grinding.
• Fresh fish - 5 kg.

Kosher salt is needed to remove all the moisture from the fish. If you take a small one, then it will not dehydrate the product, but will only greatly salt and burn.

Steps of preparation

1. Gutted fish, its gill openings and mouth should be covered with salt.
2. If the product remains in its original state, then simply sprinkle it.
3. The largest fish should be laid out in prepared dishes, first of all, back down, in layers.
4. Each new row of carcasses should be sprinkled with a little salt, sugar and black pepper.
5. Layers should be laid out in the opposite direction. If the first was laid out in the direction of the heads of the fish, the other lies on it in the direction of the tails. Layers should fit snugly together.
6. When all the carcasses are laid out, it is also necessary to sprinkle the fish on top with salt and sugar.
7. Next, you need to put a lid of a suitable size or a wooden circle with a hole on the ambassador and press down with a weight or a clean stone.
8. Place the fish in a cold place for 4-10 days.
9. During this time, monitor the formation of brine. If after four days it is not enough to close all the carcasses, you must prepare your own (250 grams per liter of water) and pour into the ambassador.
10. After 10 days, when the back of the fish hardens, it can be removed from the liquid. Before storage, it should be washed from salt and dried in air for 10-15 days.
11. way, can be eaten or put in a basket or box for further storage.

Sugar can be added to the ambassador if desired. But it is worth noting that thanks to him the product acquires a delicate taste.

The following dry salted fish recipe is appreciated for its ease of preparation.

Ingredients (for 5 kg of product)

• Wooden box or basket.
• Sackcloth.
• Fresh fish - 5 kg.
• Sugar, salt.

Cooking process

Before the salting process itself, process the fish, rinse well and dry with a cotton rag.

Lay burlap at the bottom of the basket or box so that it covers the sides of the container.

Sprinkle each fish well with salt, not forgetting the belly and gill openings.

Lay it in the prepared basket back down, tightly to each other, each layer in the opposite direction (head to tail).

When the rows are over, cover the salting with a wooden lid and press down with oppression (a stone or some other heavy object) from above.

Place the fish in a cold place, lay it under a box or basket, as during the process of dry salting, the fish will secrete juice that flows out through the cracks.

Leave for 7-12 days until completely dried out.

When the back of the fish hardens, it is necessary to remove it from the liquid, rinse and dry a little in the air. The finished salted product can be stored in the refrigerator for no more than a week.

Dry salting of large fish

Thanks to this method, the product gets delicious taste and retains all the nutritional properties. Such dry salting is suitable for pike, pike perch, bream, carp and other fish weighing more than 2 kg.

Ingredients (per 10 kg of product)

They are the following:

• Box or barrel of suitable size.
• Sugar - 150 grams.
• Fresh fish - 10 kg.
• Kosher salt or sea salt - 1.5 kg.
• Cloves, bay leaf and black pepper (peas).

Cooking process

Remove the insides of the fish, fins and tail, rinse well and make two cuts along the back.

Fill its belly, gill openings and mouth with salt.

Rub the fish on the outside as well.

Prepare a barrel or box before the process itself, wash, dry and put a layer of salt on the bottom.

Mix the rest and spices.

Lay the layers of fish, as in previous recipes, not forgetting to sprinkle each new layer with a mixture of salt and seasonings.

Cover the finished dry salting with a lid or a wooden circle and put it in the basement or on the balcony (if it is winter) for 12-15 days.

If it is necessary to speed up the process of salting fish with dry salting, the box can not be put away in a cool place, but left at room temperature. In this case, it will be salted out for a week.

When the estimated salting time has passed, and the back of the fish hardens, it can be removed from the liquid.

Store the finished product in the refrigerator, after wrapping it in parchment or newspaper. If the fish needs to be dried, then after removing it from the brine, it must be washed under running water and dried for 5-7 days in a suspended state, in a room with good ventilation. Such a salted product can be stored at room temperature in a dry place.

Recipe for dry salting red fish at home

Among the many ways to cook seafood, I would like to highlight recipes for red fish. Such a delicacy is found at almost every feast and holiday. Red fish is loved for its delicate and pleasant taste, useful properties. From it you can prepare snacks, salads, soups or serve on the table in the form of slices. You can buy salted red fish today in almost any supermarket. But it will cost a lot, and a guarantee of quality can not be found on every product. Because of this, many modern chefs prefer to salt red fish with dry salting on their own at home.

Seafood preparation before salting

For dry salting, you can use both fresh and frozen red fish. The skin of the product must be free of damage, odor, yellow spots and streaks. A layer of ice up to 5 mm is allowed on frozen fish. Also, when you click on a seafood, it should not release liquid.

Before preparing salting, red fish should be thawed naturally at room temperature. On average, this will take from one to three hours. Slightly frozen fish is suitable for cutting.

The first step is to remove the scales from it and rinse under cold water. Then you need to remove the head, tail and fins from the fish. Particular attention should be paid to the abdomen, in which caviar may be present. To do this, you need to cut it vertically and carefully remove all the contents. If the caviar is still present in the fish, it can be further salted along with the product fillet.

Next, remove the spine and bones from the carcass. To do this, the fish must be cut in half along the back. Then transfer to a cutting board so that the fillet is on top and carefully remove the ridge and all large bones with a knife. The last step in preparing fish for dry salting at home is to remove the skin. This procedure is optional and, if desired, the skin can be left.

Ingredients (per 1 kg of red fish)

• Glass or enamel pot with lid.
• Kosher or sea salt - 100 grams.
• Sugar - 50 grams.
• Fillet of red fish - 1 kg.

Cooking process

Mix sugar and salt, if desired, you can add spices (cloves, bay leaves, basil or pepper), or lemon juice.

Cut the fillet of red fish into pieces of 5 cm without reaching the skin.

Cover the carcass with a mixture of sugar and salt. Pay special attention to cuts and skin.

Transfer the fillet to a bowl, cover with a lid and leave in a cool dark place for 24 hours. Get salted fish.

After salting, remove the layers of salt from it and dry it in the air or with napkins.

Then the fish can be cut into pieces and tasted.

Dry salted pink salmon at home

Not all salmon fish have a soft structure and do not harden when salted. For example, pink salmon meat with a classic dry salting recipe can be very dry. In such cases, a special recipe is needed that can preserve all the beneficial properties of red fish and not harm its structure.

To begin with, you should also start preparing the carcass, clean off the scales from it, remove the tail, head, fins and all the insides. After that, rinse it under cold water and dry it with napkins. Then you need to make a deep incision along the back of pink salmon and pull out its backbone and large bones. Further, if desired, you can either leave such a fillet whole, or cut it into pieces.

Ingredients (for 2 kg of fish)

• Olive oil - 50 ml.
• Sugar - 2 tablespoons.
• Salt - 150 grams.
• Enameled or glassware with a flat bottom.
• Black pepper, bay leaf and cloves (to taste).

Cooking process

A mixture of spices (except bay leaf), salt and sugar, mix together and rub thoroughly into the fillet.

Pour half the olive oil into the bottom of the prepared dish and spread the pieces of red fish in it, so that the skin is on top.

Sprinkle the fillet layers with the remaining mixture of salt and sugar, and place bay leaves on it.

Pour the resulting dry red fish salting with the second half of the olive oil, evenly distributing it over the entire surface.

Cover the dish with salted fillets and leave at room temperature for 3 hours.

After this time, remove the dry salt from the fish in a dark, cool place for 24 hours.

After a day, remove the fillet from the oil, rinse it under running water and blot with a clean cloth.

If the salted product turned out to be very salty, it must be placed in vegetable or olive oil for a couple of hours. After the time has elapsed, remove the fish from it and blot it with cotton napkins.

Bon appetit!

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 perch 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 on top of the salt with a “jack”, 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.

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 only 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 we salted the fish 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 that 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.

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, the caviar of this fish is salted separately, and in various 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.

After finishing the primary processing, the 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:

1. First, the mucus is washed off the fish with a hard sponge, and the insides. Heads or gills - optional.
2. In large fish, cuts are made along the ridge so that the salt penetrates evenly and is washed.
3. Rubbed thoroughly with salt, not forgetting the belly, gills and incision.
4. 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.
5. Cover with a wooden circle or a flat plate and load the load.
6. Take out to a cool place.

On a note! For large specimens, it will take 7-8 days, for small ones - 3-5 days.

To prepare salted pike perch according to an 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:

1. The size of the carcasses should be approximately the same.
2. Frozen or chilled fish should be free of visible damage, mucus and unpleasant odors.
3. The eyes are clean, transparent, the gills are bright red or pink.

For hot smoking, it is enough to use a quick salting method. 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 chicken egg is kept 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 with 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;
• grease with 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:

1. Chop the caviar in the ovaries with a knife in several places.
2. Pour boiling water, stir with a fork, winding the film.
3. Throw on a fine sieve.
4. In water (2 l) pour 2 full tbsp. l. salt and boil.
5. 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.
6. Repeat the procedure 3 times. At the end, the caviar will become very light. Almost white.
7. Pour half of the vegetable oil into a sterile jar, then put the caviar and pour the rest of the oil on top.
8. 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 immunity, 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, since the nutritional value is almost 100 kcal per 100 g.

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, the caviar, packed in a film (oven), should be carefully removed from the fish carcasses, remembering the unpleasant consequences of a spill of bile, 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

1. The first operation is punching, releasing caviar from the film

There are different ways, which one you like better.

1. Winding the film on a fork or knife.
2. Rubbing through a grater with smooth holes, a sieve, a colander. The sharp edges of the holes will spoil the shape of the eggs.
3. Scrolling through a meat grinder.
4. 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.

1. 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.

1. 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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