Salted fish is loved by many, but not everyone knows how to properly pickle freshly caught prey.
Pickling can be subjected to almost all kinds of freshwater fish (with a few exceptions), but especially tasty and delicate turns salted pike. There are a number of culinary tricks, so that you can perfect pickle pike on the first try.
The result will surprise you!
Recipe Salting pike
We will need a small set of spices:
Salt (depending on the size of fish - from 4 to 7-8 tablespoons)
Clove powder - 0.5 tsp
Black pepper to taste
Laurel leaf powder - 1 tsp
There is an alternative recipe for pickling, for which the following ingredients are used:
Salt - 100 g
Sugar - 50 g
Clove powder - tsp 0.25
Dried rosemary or oregano - 0.5 tsp
This quantity of ingredients allows to prepare salt-coating mixture for 1.5 - 2 kg pike.
The very same process complexity is no different, the main thing - to observe all the subtleties and sustain fish in brine the allotted amount of time.
If you like dried fish, pike after pickling, washed by brine, can survive for some time in a dry ventilated place, inaccessible to flies and other insects.
Get a great snack to beer!
For pickling are best taken locally caught pike: it must be carefully and thoroughly skinned, cut off the fins, tail and head (the part of the fish do not have to throw away - they can cook delicious, fragrant richness and ear).
The insides should abstain completely removed by performing all manipulations with extreme caution (not to burst gall bladder), and the carcass of fish - to wipe the inside with a clean dry cloth to remove excess moisture.
Wash water can not fish inside.
Then remove the extra bone (easiest to do this by removing the backbone and ribs through even a deep cut on the back).
Separately prepare a special composition for salting: mix ground bay leaf salt, ground black pepper and clove.
You should not even try to do without spices or seasoning to replace one another: as a result the fish can get tasteless or buy unappetizing odor.
The eluent of the carcass from inside and outside rub spicy mixture (it may be pre-cut into large pieces, to persuade processing), and then dry laid in deep pot (glass or enamel).
On top of the fish laid oppression: its weight depends stepern dryness of the final product - the heavier the oppression, the land will be fish.
We leave the fish for two days at room temperature: this is enough time to fully prosolilas pike.
Two days later, the yoke must be removed from the fish, and the resulting brine - completely drain.
The finished dish is cut into portions pieces and serve with boiled potatoes or other types of garnish.
To the pike is not received dosolennoy (or, worse, salty), use as possible can be larger rock salt - the fish then "take" is an amount of salt that is needed.
But using salting salt finely ground ( "extra") is fraught with distortion of taste of the finished product.
Knowing how to pickle pike, you can always pamper your family a hearty and spicy salted fish.
Bon Appetit!
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