Ambassador of pike with the help of Adyghe salt. Pickled pike

Pike is the brightest representative of the predator family. Its meat is highly valued due to its beneficial properties. I know how to cook this fish deliciously, how to cook fish soup, how to pickle pike. There are tons of recipes in my cookbook.

Pike is the brightest representative of the predator family. Its meat is highly valued due to its beneficial properties. Since ancient times, this fish was considered an exquisite delicacy not only for ordinary fishermen, but also for persons of high state rank. Pike meat was especially valued in France, as its low calorie content and excellent taste distinguished it from a number of other similar food products. You can cook a huge number of amazingly delicious dishes from pike: fry, stew or steam - the chef decides, but all culinary works from this predator turn out to be equally tasty and spectacular. I am a hereditary fisherman and cooking from pike meat is my passion. I know how to cook this fish deliciously, how to cook fish soup, how to pickle pike. There are tons of recipes in my cookbook. However, there are favorite culinary masterpieces that have been collected for centuries, passed from generation to generation, from mother to daughter, and have become a traditional family attraction of our kind.

Useful properties of pike meat

To begin with, I would like to clarify that pike meat has a lot of advantages and useful properties:

• This product was considered dietary at all times, since its calorie content was almost the lowest among the fish series;
• Pike meat contains a huge amount of natural antiseptics that help our body fight bacterial infections. They also strengthen the immune system and the general condition of the body as a whole;
• The meat of this fish is rich in vitamins, trace elements, phosphorus and potassium. Fluorine, chromium, cobalt - this is an incomplete list of useful substances that are in pike;
• It has been scientifically proven that the presence of pike dishes in the daily menu significantly reduces the likelihood of diseases of the cardiovascular system;
• For everyone who wants to get rid of excess weight, but at the same time keep their health intact and safe - pike meat is simply an indispensable product of the diet. This is explained by the fact that fish, namely pike, contains an increased amount of proteins and a small proportion of fats. And, as you know, proteins are much easier to digest by the body, feeding it with the required energy;
• Nutritionists around the world recommend using this product to all people who suffer from diseases of the gastrointestinal tract.

As you can see, salting pike at home will help not only feed others with tasty and nutritious food, but also replenish the body with useful substances.

How to pickle a pike - a few recipes

So, we salt the pike at home, using several ancient recipes of my kind. First of all, decide for yourself how you want to salt the pike - dry or wet. Let me explain: it is much easier to salt a pike in a dry way than in a wet way. However, the taste of fish turns out to be peculiar. Therefore, decide for yourself by reading and trying both recipes.

Dry method of pickling pike

So, if you decide that it's time to have a beer with friends on a weekend evening, and there is nothing to offer for a drink, salted pike is the only way out of this situation. For this purpose, we need to prepare the fish that we will use in cooking. First, we sort our fish: large individuals in one direction, medium and small specimens in the other. Next, we turn towards small and medium-sized fish, peel them from the husk, pull out the gills, and take out the insides. Rinse a little and leave to dry.

We turn our attention to large specimens. There will be more work with them. First you will also need to get rid of the scales, cut off the head and tail, gut the insides. If the fish is very large, it is advisable to cut it into several pieces to obtain the maximum salting effect.

So, having prepared the subject of our conversation for salting, we get to work. Salting a pike at home in a dry way is very easy - just take coarse kitchen salt and rub the prepared carcasses with it. Ideally, it would be great to pour salt into the abdomen. There you can also add black ground pepper for spicy sensations, coriander for a spicy aroma and bay leaf for the amazing taste of our fish. My grandmother put a couple of cloves of garlic and a few sprigs of parsley and dill in the fish.

You ask how to salt a large pike correctly and well? - elementary! You just need to put the chopped pieces of fish into some kind of container. I use an ordinary plastic bowl for these purposes. I put the fish there, sprinkle it well with salt, spices, and leave it for a while. It is advisable to put something heavy on top of the fish - a stone, a board - that falls under the arm. Pike is salted in this way for about 3-4 days. Then it is advisable to put it in the refrigerator for further storage. Salted pike, the recipe of which we discussed in detail, can be stored in the refrigerator for about a month, unless, of course, you eat it with a friendly, noisy company.

Wet method of salting pike

How to salt a pike at home in a wet way, I will tell you further. And we will salt it using two recipes. Which one is more tasty and healthy is up to you. So, the recipe for salted pike in the wet way is quite simple and easy. To do this, we first prepare a special saline solution - brine. This solution should be as salty as possible, I take 6 tbsp. tablespoons of salt per 1 liter of water. I stir everything well, warm it up a little and pour the fish in a container. Useful advice! - use a glass, plastic or enamel container for this purpose, iron utensils will not withstand this torture. We leave our pike to marinate and salt in the brine for 2-3 days. If, after the right time, you got the fish, and it seemed too salty to you, soak it in plain water for an hour or two and everything will be fine. After soaking, you can pour it with lemon juice and olive or sunflower oil. The taste will be divine!

For quick salting and getting a piquant taste, you can salt the fish in another solution with apple cider vinegar. For this purpose, we take the following products:

• • Water - 1 l;
  • Apple cider vinegar - 300 grams;
  • Coarse table salt - 3 tbsp. spoons;
  • Garlic - 3 cloves;
  • Spices - to taste;
  • Sugar - 1 tbsp. spoon.

So, we are preparing a brine for our pike. We take some water, pour it into a saucepan and send it to the fire. Pour in salt, sugar and mix everything. We also add spices there: ground black pepper, allspice, peas, coriander, cloves and bay leaf. Finely chop the garlic and send it to the pan. As soon as everything boils, pour in the vinegar. We do this very carefully so as not to burn ourselves with evaporation. Pour our fish in a plastic or glass container with such a marinade and leave for 3-4 hours. In principle, during this time, the pike will already be sufficiently salted and saturated with exquisite taste and aroma, but ideally, it will take at least 1 day for normal salting. Then you take the fish out of the container, pour it over with sunflower oil, sprinkle with onion, cut into rings and serve to the table with vodka and fresh potatoes.

You can also salt the pike with salt, black pepper and sugar. The taste of such a fish will be specific, so only gourmets will like it. However, it's also worth a try. For this purpose, take a deep plate and mix in it 2 tablespoons of salt, 1 tablespoon of sugar and 0.5 teaspoon of ground black pepper. Mix everything thoroughly and rub the fish with this mixture. Pour the mixture into the belly of the fish as well. Put the pike in a plastic container and cover with something heavy. Leave the fish to salt for 3-4 days. After this time has elapsed, drain the liquid and put the container with the pike in the refrigerator.

As you can see, I told you some of the most common and fashionable ways to properly pickle a pike yourself. Take advantage of each of them and end up with a delicious pike for a beer feast, for potatoes, or just to feast on. Enjoy your meal!

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:

1. Pike with caviar or ready-made caviar.
2. Water. The bigger, the better.
3. Sea or regular salt.
4. Sunflower oil. The amount of oil depends on the amount of caviar.
5. 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 gauze. 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: it is simply eaten.

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.

In the popularity rating among anglers, pike occupies a leading position. This is due to its omnipresence and the possibility of pike fishing throughout the year, with the exception of the spawning period. Pike is widely used in cooking, because many dishes can be prepared from pike meat using different ones. Salted also has many adherents among lovers of fish cuisine. Pike of any size is suitable for salting and, following simple rules, you can cook delicious fish dishes.

The proposed recipes for salting pike at home are not a dogma, and adding ingredients to your liking allows you to create an original dish. Simple recipes for salting pike make it possible to cook it on the shore of a reservoir during long-term fishing.

"Dry" salting of pike

This is the easiest and most affordable way to salt pike, which requires a minimum set of ingredients:

- coarse salt. The amount of salt depends on the size of the fish;

- Sugar is added to taste. If salting is performed for the first time, then you can start with a few tablespoons per 1 kg of fish;

- a pinch of black pepper.

For salting, you need to prepare glass, enameled or plastic (for food) dishes in advance.

Pike salting sequence:

Caught or bought fresh pike is pre-washed from mucus, adhering grass, etc. After the start of cutting, contact with water is undesirable.

For salting, only the carcass of fish is used. The entrails, head, tail and fins are removed. Scales can be left. Large carcasses are cut into pieces. You can remove the spine and large bones, but this is not necessary. The cut pike is dried with paper towels or napkins.

The dry ingredients are thoroughly mixed, and the prepared fish is rubbed inside and out with the resulting mixture.

The bottom of the dishes prepared for salting is covered with a layer of salt, on which the chopped fish is placed. A thin layer of salt is added on top and oppression is established. Fish is cooked in the refrigerator for three days. It should be noted that the cooking time depends on the size of the carcasses of the fish.

If you wish, you can give the salted pike a special taste by adding coriander, bay leaf, allspice and other spices to taste.

Salting pike in brine

To prepare the brine, you will need coarse salt, 6% vinegar - 1 part to 3 parts of water, chopped garlic clove, red pepper and unground dry spices:

- carnation;

- Bay leaf;

- fennel;

Preparing a cool saline solution. To do this, you need to dissolve the required amount of salt until the chicken egg floats. Dry spices are added to the resulting saline solution, and it is brought to a boil. Boil over low heat for a few minutes.

After cooling the brine, red pepper, garlic and vinegar are added to it.

Pike preparation is carried out in the same way as in the above recipe.

Prepared fish is placed in a suitable dish and poured with brine. Ready time depending on the size of the fish - from 1 to 4 days.

The number tends to infinity. You can always choose and cook a dish for every taste.

How to dry a pike depends on the size of the pike itself. The pike is not very large, up to 1 kg. Large fish should not be dried whole. It will take a very long time, it will not dry evenly, and it may deteriorate before it dries. But you can make “fish fingers” out of it in an electric dryer, and it will be a great beer snack.

And it begins with its cleaning and salting. Some cut off the head, clean the scales, but this is absolutely superfluous. Just gut the pike, make an incision along the ridge, pour coarse salt inside, put in a pan, and sprinkle with salt again.

Now the fish needs to be well salted. Cover the pan with a lid, put it in the refrigerator, and let it stand for 3-4 days.

Wash off the salt before drying. Rinse the pike in several waters, and soak for half an hour in cold water, to which you can add a couple of tablespoons of vinegar. This will not affect the taste in any way, but it will scare away annoying flies.

In order for the pike to dry faster, you need to put a “strut” in the abdomen. You can make it from a toothpick, or a match, without a sulfuric head.

Hang the pike by the upper lip with a wire hook, and cover with double-folded gauze, making a kind of bag. Inspect from all sides so that there are no holes and the flies do not get to your pike.

At night, the fish must be brought home so that it does not gain moisture. With good sun and wind, large pike will dry for at least a week.

Dried pike in an electric dryer

Large specimens are very fatty, and it is very difficult to dry them entirely, and there is no need, if you can cook a delicious snack for beer.

Clean the pike from scales, cut off the head and gut. Separate it into fillets and cut the fillets into thin strips.

Prepare the marinade:

• 1.5 liters of water;
• 5 st. l. salt;

Heat to dissolve the salt. Add spices to taste to the warm marinade, and soak the prepared pike strips for 5 hours.

Drain the marinade, line the dryer tray with parchment paper, and place the fish pieces in it.

In the Ezidri electric dryer, the temperature is set to 60 degrees, and the duration of drying the pike is about 10 hours.

Taste it, keep in mind that you won’t eat everything at once, and it will dry out even more on its own.

For more information about drying pike in an electric dryer, see the video:

Drying fish: crucian carp and pike

Periodically flipping through the pages of fishing sites, I came to the conclusion that not everyone knows how to pickle a pike or (more convincingly) they just have a bad attitude towards their health.

You can give up and continue to live with your "zoo", but this is unlikely to bring joy.

Moreover, regardless of the form in which the final product will be - just a salty fish or you want to salt the pike for drying.

I’m not so scrupulous about salting grayling and whitefish (I confess), but when it comes to dace and pike, then Now I follow certain rules. I don't want to scare anyone. It is likely that there are still water bodies where the infection of fish does not manifest itself very much. However, I am sure that pike from reservoirs, especially such young ones as Boguchanskoe, should be handled with care. Opesthorhoz does not sleep.

And now I’ll tell you directly what preparation for salting is and how to salt a pike in order to protect yourself from diseases.

Preparing for the Ambassador

Never try to salt a freshly caught pike!

So what to do with just caught pike?

If heat treatment with a high temperature (frying, steaming, boiling) is present during the cooking process, clean it (if necessary) and put it into a saucepan / frying pan.

When it is supposed to salt the pike (and for drying too), to eat in the form of "stroganina", then freezing follows as an obligatory step. On the balcony in winter, in the freezer - it doesn’t matter, but the fish must be processed at sub-zero temperatures.

To serve fresh frozen fish in the form of sliced ​​​​fish - pike needs to be frozen much longer. Three to four weeks and you can already eat without fear. I cut it with a sharp knife, prepared additives in the form of spices and bon appetit.

Take my word for it - such a deep and prolonged freezing of pike does not affect its taste in any way. Verified personally. There is something to compare.

Proper salting of pike for drying, cold smoking and "raw food"

Having taken out the frozen pike, it is necessary to defrost it correctly. Not in the kitchen sink, not in cold water. Put the fish in the refrigerator on a tray, where it gradually comes into proper condition.

If we salt together with the head, we remove the gills. We cut into pieces large fish. Small can be entirely if it is completely included in the container. Get rid of the scales at will. At krupnyak we make cuts along the ridge.

Weigh or estimate the weight of the fish by eye. As already mentioned, we take about 100 grams per kilogram of pike. coarse salt.

Sprinkle some salt on the bottom of the container. We lay the fish in rows without leaving free space between the carcasses. Sprinkle each row with salt.

It is advisable to choose a container so that the cooked fish takes up all the space.

At the end, we distribute all the rest of the salt and cover with a lid, a plate or a specially cut circle from non-coniferous wood. For example, birches. And we leave the fish until the "juice" is released.

Drain the resulting solution and install oppression.

We clean it in a cool place (refrigerator) or to the balcony in winter and leave it to salt for a period of 10 days, at least.

For lovers of lightly salted fish, the amount of salt can be slightly reduced, but be sure to freeze. Believe me, it is not difficult to salt a pike, the main thing is to live, fish for your own pleasure and no doctors.

Bon appetit.

S.B. town Boguchany