Salted pike perch at home. Dry salted fish: the best recipes. How to salt pike perch caviar in the form of a homogeneous mass

Fish is one of the most important ingredients in any person's diet. There are many ways to prepare this product for all tastes. 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 during thermal processing retains less useful properties than lean and steamed fish, but it is better in gastronomic quality.

So is there a way that has no flaws, will keep everything beneficial features seafood and will delight you with an amazing taste? Of course there is! To do this, the seafood fillet should simply 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 fish salting. The most common methods are: dry salting and wet. In the first type of salting of fish, only bulk ingredients are used without the use of water. They are simply mixed together and added to the product. And at the second, such a curing mixture is diluted with water and only then the fish is dipped into the resulting brine.

But the fastest and easiest is still dry. Thanks to him, the fish retain all its properties and taste qualities... When dry salted, the fish gets a fairly dense structure, which is ideal for canapes, sandwiches and sushi. This cooking method can be used as experienced chefs and beginners alike. The ideal fish for dry salting are pike perch, pike, balyk, 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 also use dry salting for salmon.

Dry salted fish recipes 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 fish carcasses. Initially, they need to be rinsed and dried. Sprat and sardines can be salted in their original form, and in large individuals, the entrails and gills should be removed, then rinse the abdominal cavity and wipe with a cotton rag.

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

• A drum 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 grind.
• Fresh fish - 5 kg.

Kosher salt is essential to remove all moisture from the fish. If you take a small one, then it does not dehydrate the product, but only greatly salves and burns.

Phased cooking

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 fish heads, the other lays down on it in the direction of the tails. The layers should fit snugly together.
6. When all the carcasses are laid out, sprinkle the fish with salt and sugar on top.
7. Next, on the ambassador, you need to put a lid of a suitable size or a wooden circle with a hole and press it down with a weight or a clean stone.
8. Place 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 has hardened, 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 folded into a basket or box for further storage.

Granulated sugar can be added to the ambassador as desired. But it should be noted that thanks to him, the product acquires a delicate taste.

The following recipe for dry salted fish 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.

Place burlap on the bottom of the basket or box, so that it covers the sides of the container.

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

Place it in the prepared basket with the 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 on top with oppression (a stone or some other heavy object).

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

Leave for 7-12 days until complete salting.

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

Dry salted large fish

Thanks to this method, the product gets delicious taste and retains all the nutritional properties. This 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 as follows:

• A crate or barrel of a suitable size.
• Granulated sugar - 150 grams.
• Fresh fish - 10 kg.
• Kosher or sea salt - 1.5 kg.
• Cloves, bay leaves, and black peppercorns.

Cooking process

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

Fill her belly, gill openings and mouth with salt.

Outside, also rub the fish with it.

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

Mix the rest and the spices.

Lay the layers of fish, as in the previous recipes, without forgetting each new layer sprinkle 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 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 removed to a cool place, but left at room temperature... In this case, it will be salted for a week.

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

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

The recipe for dry salting of red fish at home

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

Preparing seafood before salting

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

Before salting, red fish should be thawed naturally at room temperature. On average, this will take from an hour to three. A slightly frozen fish is suitable for cutting.

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

Next, you should remove the ridge 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 will be to remove the skin. This procedure is optional and the skin can be left on if desired.

Ingredients (for 1 kg of red fish)

• Glass or enamelled saucepan with lid.
• Kosher or sea ​​salt- 100g.
• Granulated sugar - 50 grams.
• Fillet of red fish - 1 kg.

Cooking process

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

Cut the red fish fillet into 5 cm pieces before reaching the skin.

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

Transfer the fillets to a bowl, cover and leave in a cool, dark place for 24 hours. You will get lightly salted fish.

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

Then the fish can be cut into pieces and tasted.

Dry salmon salmon at home

Not all fish of the salmon family have a soft structure and do not harden when salted. For example, pink salmon meat with classic recipe salting in a dry way 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, peel 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 the pink salmon and pull out its backbone and large bones. Further, if you wish, you can either leave such a fillet intact, or cut it into pieces.

Ingredients (for 2 kg of fish)

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

Cooking process

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

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

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

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

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

After this time, remove the dry salting 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 pat it dry with a clean cloth.

If the salted product is 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!

Pike perch caviar contains many trace elements, an easily digestible protein, useful vitamins... Delicious in any form. It is fried, baked, pancakes and cutlets are made. Served on festive table and is used for everyday use. Home salting pike perch caviar is simple. Salted caviar is especially tasty right after cooking. It is harvested for future use and stored for several months. Salted caviar is delicious with butter and greens.

Salting pike perch caviar

The thicker and fatter the pike perch, the better its caviar tastes. Fresh caviar is salted. Caviar from defrosted carcasses tastes much worse, it is better to cook other dishes from it.

First, caviar, packed in a film (yastki), should be carefully removed from the fish carcasses, keeping in mind the unpleasant consequences of the spill of bile, which will pretty much spoil the taste.

The ovaries are washed, freed from mucus and prepared for salting. It can be in two forms:

• Caviar ambassador.
• Salting caviar in oysters.

How to salt pike perch caviar in the form of a homogeneous mass

1. The first operation - punching, freeing the eggs from the film

The methods are different, which one you like best.

1. Wrapping the film onto a fork or knife.
2. Rubbing through a grater with smooth holes, sieve, colander. The sharp edges of the holes will ruin the shape of the eggs.
3. Scrolling through a meat grinder.
4. Pouring with boiling water causes the pieces of film to fold, it merges with the water.

The latter method allows guaranteed destruction of microbes and pathogens. Scalded or parboiled caviar is safest. Pour boiling water over the caviar, 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

Fast Ambassador

After punching, the eggs are washed several times with cold (or ice) water until the drained water becomes absolutely clean. Then just add salt and pepper (salted 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. Punched caviar mass is placed in a colander or sieve. The caviar is scalded with boiling water, immediately washed with cool water and the remaining water is allowed to drain. Spread on a napkin to dry slightly. Then they are transferred to a bowl, salt and white pepper, lemon juice and a little vegetable oil... After cooling, the dish is ready for sampling. It turns out salted five-minute caviar.

Salting pike perch caviar in brine

A more time consuming and safer way is caviar salting in brine. For every liter of water, take 100 g of salt.

Boil several liters of water (2-3 times more than the volume of caviar), add salt, stir the solution vigorously 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 to drain the remaining liquid. They are laid out in jars. After three hours, you can eat, because the caviar has been treated with boiling water. Store for several days.

For long-term storage vegetable oil is added on top to prevent air from entering. Better yet, first pour the boiling solution over the caviar three times, each time preparing a new portion of water and salt. Well-steamed caviar with a pleasant golden hue. If not steamed enough, it turns out to be unclear.

Another option. Place caviar in boiling brine (or pour over brine). Cover tightly with a lid, let it simmer for 15 minutes - not over the fire, just hold it in the boiled brine! Then rinse in several waters until the water is clear and clean when draining.

Pike perch caviar - salting and processing recipes are different, therefore ready meal it tastes different. The taste is also slightly modified due to additives when serving.

1. Eating or serving salted caviar to the table

Each person has their own preferences. Most often, friable caviar is mixed with vegetable oil, finely chopped onion is added, and served with herbs. The caviar mass is spread on slices of white / rye bread, covered with a layer of butter. Or spread the caviar on toasts grated with garlic. Sprinkle cold and hot sandwiches on top with chopped herbs.

How to salt pike perch caviar in films

The yastiki are dipped in salt, laid in rows, sprinkling each row with salt. Leave for brining in a cool place for two weeks. Then they are thoroughly washed and eaten. If salted ovaries are slightly dried, their taste will resemble caviar taken from dried fish.

These are the basic recipes for salting pike perch caviar - the same as the methods of salting many other varieties of river fish.

They will allow you to purchase any fishing goods at competitive prices!

Subscribe to us - through them we publish a lot of interesting information, photos and videos.

Popular sections of the site:

It will allow you to understand how all fish peck depending on the season and month.

The page will tell you about many of the popular tackle and accessories for fishing fish.

We describe in detail living, plant, artificial and unusual.

In the article you will get acquainted with the main types, as well as with the tactics of using them.

Learn everything to become a real angler and learn the right choice.

For salting in brine, not very fatty fish, for example, pink salmon, are suitable. Raw fish it is necessary to get rid of entrails and bones, rinse well. The fillets, peeled and sliced ​​in portions, are placed in a suitable sized container that is wide enough in diameter for the brine to cover each piece of fish.

How to salt pike perch caviar in films

Salted caviar is delicious with butter and herbs. Pour boiling water over the caviar, 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. 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 five-minute caviar. Better yet, first pour the boiling solution over the caviar three times, each time preparing a new portion of water and salt. Well-steamed caviar with a pleasant golden hue. Another option. Place caviar in boiling brine (or pour over brine).

How to salt red fish at home - Chum salmon Salmon Pink salmon Trout recipe Secret

Spring fishing for perch in March with a jig, sheer trolling and balance weights. Salted in an enamel, wooden, food grade plastic container, which has holes for liquid drainage. Homemade salted caviar is especially good in a duet with rye bread.

Often dried fish made from roach, sprat, sardine, pike perch, bream, anchovy, rudd, perch, ide, pink salmon, trout, roach, carp (pay attention to the beautiful photos of ready-made delicacies). In large fish, the entrails are removed, and the milk, caviar are left, the backs are cut.

If you wish, you can save the fish from a very fat underbelly, not everyone is ready to eat such a delicacy. Prepare the pickling mixture. To do this, take salt and granulated sugar in a 1: 1 ratio, pepper and other spices are added to taste. Stir the resulting mass thoroughly, she will have to sprinkle the fish for salting. Video how to salt red fish is simple and quick.

Properly cooked fish will always smell good. Besides, the best time for drying is when there are few flies. There are many recipes for salting. Whole salted mackerel, quickly cooked at home, when you have this simple recipe at hand. The proposed quick recipe salting fish in brine is suitable for cooking small fish... Both sea and river fines are suitable for salting and subsequent drying according to this recipe. Everything can be spoiled by tastelessly salted store fish. Here the offered by us will come to the rescue, home recipe salting fish such as sprat, herring or herring. The so-called “wet” salting or salting of fish in brine is most often used if there is a lot of fish and rubbing each one with salt will become troublesome and tedious.

To salt fish caviar at home, you will need an enamel saucepan, cheesecloth, as well as water, salt, spices (bay leaf, black pepper and allspice). Recipe for salting perch caviar: Rinse the perch caviar under warm running water. Do not remove caviar from the pouches while washing. Put the caviar in the last one. Boil it for 15-20 minutes. During the cooking process, the caviar must be mixed with enviable regularity. Home-salted pike caviar is an exquisite delicacy. Rinse the pike caviar and remove the eggs from the bags, making sure that there are no film residues in the caviar.

Dried fish is easy to cook at home, there are many excellent ways to salting this product.

There is a water leak in the kitchen, a drain in the bathroom is clogged, do you need to install a toilet, sink and more? All these issues require urgent solutions. Professional plumbing services to help you! Calling a plumber at home in Moscow from our company means getting high-quality plumbing services inexpensively and on time.

Not sure how to call a plumber at home? Call us! A plumber on call will come to you in 30 minutes completely free of charge. Leave a request and expect a plumber.

How to solve plumbing problems?

There are three options for solving a plumbing problem: do it yourself, contact the housing office or call a plumber at your place of residence from our company. The first is, of course, the most a budget option... But it requires you to understand this area, have free time, as well as the availability of special tools and spare parts. The second option implies a lot of inconvenience. A utility worker may only come to you during business hours, which may not coincide with yours. And if you have a force majeure in the evening, at night, on a weekend or a holiday? For example, a drainpipe burst, a sewage system clogged, a toilet cistern does not work, and more? There is a way out - contact us and order plumbing services urgently! We work around the clock, without breaks and weekends, and within a short time our specialist will be at your door. Plumbing services are provided with careful observance of the relevant regulatory documentation. Calling a plumber at home in Moscow with a guarantee for the work performed. Urgent repair, installation and dismantling of plumbing from market leaders!

We are a team of professionals; we have been working in the plumbing services market for many years. Our staff is qualified specialists who thoroughly understand both the plumbing and sewerage systems, as well as the latest generation of plumbing. Our masters are equipped with everything necessary, which allows them to ensure the speed of service, diagnostics and repair of plumbing equipment. Our Moscow plumbing emergency service promptly leaves for you and solves plumbing problems with high quality around the clock.

We provide plumbing services not only to the owners of apartment buildings, but also to the owners of the private sector. Arrangement of an autonomous heating system is also our profile. Taking into account the individual characteristics of the structure, we are ready to offer various solutions to the problem for the rational heating of housing.

Services we offer:

• laying / replacement / cleaning of sewer pipes;
• installation of a water heater, boiler and heating radiators;
• installation of filter systems and pumping equipment;
• wiring of plastic and metal-plastic pipes;
• replacement of the siphon, fine or coarse filters;
• installation of meters for hot and cold water supply;
• connecting household appliances to water supply and sewerage;
• dismantling of plumbing equipment and more.

Plumbing services from us is the best solution for you!

Plumbing services - the work of professionals

Any plumbing work requires a professional approach. As practice shows, amateurish actions can only aggravate the situation. You should not equip, for example, a water heater on your own. We install boilers and boilers in accordance with the safety and operation rules of this equipment.

Do you need to carry out collector wiring of polypropylene water supply pipes or change the battery at the height of the heating season? No problem, call us! With the help of a pipe freezer, we will carry out all the work quickly and efficiently, without draining the water.

We also install hot tubs and jacuzzis. These activities, as a rule, are associated with dismantling works, with connection to sewerage and water supply. Our experienced craftsmen, taking into account knowledge, new technologies and modern tools, will always find the most practical solution for your situation. The appearance of a blockage in the pipeline is a reason to call a plumber at home.

5 reasons why you should choose us:

• we provide a full range of plumbing services;
• we guarantee the quality and efficiency of work;
• we fulfill our obligations;
• we issue a guarantee and documentary reporting;
• we approach each order individually.