Salting the pike yourself: just lick your fingers
In order not to deny yourself the pleasure of eating freshwater salted fish, you should learn to salt it yourself. You can salt different fish, but pike is especially tasty. By the way, even to dry it after salting is not necessary. But wait 2-3 days until the pike will be salted.
To the pike was a success: the nuances of salting
It is important to remember that for salting fish use only coarse salt. It is mixed with various spices. The larger the fish, the more time it takes to pickle. Do not be afraid that the fish will be salted. She will take as much salt as she needs. For a more delicate taste, if necessary, salted fish is additionally soaked.
- 4-6 tablespoons of salt;
- 1/2 tsp ground cloves;
- 1 tsp ground bay leaf;
- black pepper - to taste.
Option 2 (for a pike weighing 1.5-2 kg):
- 100 g of salt;
- 50 grams of sugar;
- 1/4 tsp ground cloves;
- 1/2 tspdried marjoram or rosemary.
Ideally, the pike should be freshly caught. It should be cleaned of scales, gutted, paying special attention to the gall bladder (if it bursts, the fillet will be bitter). After all the entrails are removed, the carcass is soaked over with a napkin. If salting the pike is planned entirely, then it is imperative to remove the gills. At the preparation stage, you can immediately get rid of the head, tail, cut fins or even cut the pike into pieces. You can also make deep cuts along the back and separate the loin, getting rid of the ridge and the main bones.
Pike prepared for salting should be rubbed with a mixture of salt and spices and placed under pressure for 2-3 days at room temperature. The heavier the yoke, the denser the fish. It is important to use when salting enameled dishes or glass, which do not absorb odors and do not react with salt. As salting pike lets juice, which will need to be completely drained at the end.
Finished pike can be immediately served on the table or sent for drying, without having forgotten to wrap gauze from the flies beforehand and to ensure good ventilation.
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