Is it possible to pickle pike perch at home. Pike perch baked in salt

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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 perches of medium and small size: they will pickle faster and dry better, and large pike perches can be cooked in many 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 “jack” on the salt, 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.

Reply from Dr. glass[guru]
dip generously in salt, leave for one hour at room temperature, then wash off the salt, season with oil, onion, after 6 hours it's ready!
Kira
(94)
but on the contrary, I somehow fried it, and regretted that I didn’t get it, I caught a very meaty pike perch :))

Answer from Vladimir Liguzov[guru]
Pike perch must be gutted before salting. It is good to flatten a larger pike perch along the spine or cut into strips along a width of 3-4 cm. When salting, add 20% of granulated sugar to salt and you can still spice and press, the more press, the denser the fish will be. And then in the chill of days for 20 - 25. Then each fish is washed with water and dried. The taste is awesome, you will lick your fingers. I found this recipe somewhere on the Internet a long time ago.

Answer from Irina bishinteeva[guru]
For 1 liter of hot water: THREE TABLESPOON OF SALT. 1 TABLE SPOON OF SUGAR, stir and let cool. MIX: 0.5 packets of white mustard grains the third part of the packet ground cariander 1 packet for salting fish or herring 7-8 bay leaves roll the fish in spices and put in a bowl then pour warm brine recipe for approximately 3 kg of fish cut the fish as you wish I remove the skin in pieces from the catfish for 24 hours and the fish is ready to eat. Perch, roach, herring, herring, pike, bream, silver carp, pike perch, catfish, carp, eel, trout, chub, rudd and other fish species are suitable for pickling. Small fish are marinated whole, gutted, large ones are cut into fillets and cut into portions. When cold pickling, usually 100 g of salt and 200 g of sugar are taken to prepare 1 liter of marinade, which are dissolved in a small amount of boiling water. 500 g of 10% vinegar and chilled boiled water are poured into the resulting chilled brine, thus bringing the marinade volume to 1 liter. Then 1 g of bay leaf, 1 g of dill, 3 g of allspice and 1.5 g of mustard seed are added to the marinade. With a cold pickling method, the fish is placed in a bowl, sprinkled with onion sliced ​​\u200b\u200bhalf rings, poured with marinade (in a ratio of 1: 1) and put in the refrigerator for 3-5 days. For uniform pickling, the fish is thoroughly mixed several times. The finished fish is removed from the marinade, cut into pieces weighing 100-150 g, transferred to prepared glass jars and poured with marinade again. In addition, you can marinate fish previously fried in vegetable oil. Fried fish is placed in prepared glass jars, poured with chilled marinade and stored in the refrigerator for no more than 2-3 days. It is necessary to store cold-marinated fish, tightly closing the jars with a lid, in the refrigerator at a temperature of 2-10 degrees. C. The maximum shelf life is from 3 to 6 months. When hot pickling, the processed fish is cut into pieces, sprinkled with fine salt and kept in the cold for about 30 minutes. To prepare the marinade, in which the fish will then be cooked, put 2-3 sliced ​​carrots, 3-4 onions in 1.5-2 liters of boiling water, and after 10 minutes - 1-2 tablespoons of vinegar essence, 20-30 peppercorns, 3-5 bay leaves, salt and sugar to taste. The fish is poured with hot marinade, covering the pieces completely, and boiled over low heat for 15-20 minutes. Marinated fish is placed in scalded glass jars, poured with hot marinade, covered with a plastic lid and stored for no more than 2-3 days in the refrigerator.

Salting is one of the common ways to preserve fish. Since salt extracts excess moisture from it and prevents the growth of bacteria. This method allows you to keep the product for a long time in an edible form. You can salt almost any: carp, bream, kutum, roach, and other species. Often fishermen like to salt and zander. It is only important to follow a number of rules that will help you do it right.

Choose your recipe

You will need

• 1 kg of pike perch;
• 150 g of salt;
• peppercorns;
• bay leaf to taste

Instruction

First you need to prepare zander to the salt. To do this, thoroughly rinse it under running cold water until the mucus disappears.

Clean the washed fish from scales, gut all the insides. It is important not to damage the bile. Otherwise, the fish will become bitter, making it unfit for consumption.

If the fish is large, then it is necessary to make an incision along the back in order to avoid later spoilage.

Then rinse with zander remnants of scales and blood.

Take 150 grams of coarse table salt (you can use sea salt). Rub it thoroughly all over the fish, paying special attention to the gills and the incision along the back (put salt in these places). It is better to use more salt than undersalt (then it will definitely not go bad).

prepared in this way zander put belly up in the barrel. The container must be clean and free of foreign odors. At the same time, do not forget to sprinkle the rows with salt, peas and bay leaves. Spices will give your fish a unique taste. Most of the salt should be in the upper rows.

Close the barrel with a wooden lid and put oppression on top.

Salt large fish should be in a cool place for 15 days, and small enough - from 4 to 5 days.