Как солить щуку в домашних условиях

Pike are large predatory fish that lives in fresh water. Pike is not so easy to catch, but if you get caught, it will bring a lot of positive emotions. But, besides that it needs to catch, it needs to be able and properly prepared. How to pickle pike at home? Now we will consider several variants of the pickling pike.
Cutting pike

First you need to prepare the fish to further salting.

Pike, prepared for salting you can not wash with water, for purification of fish you need to use common wipes.

Small fish most often salted with the head and innards, but since pike will be larger in size than other fish, it will need to gut. The gutting of a large pike is necessary because it can simply not salted and its intestines begin to rot, which in turn will lead to a deterioration of the taste of the snack, giving it a bitter taste.

When gutting a pike, you must remove the gills (if the salting is made with the head) and carefully remove the insides, try not to touch the gallbladder. The scales of the pike don’t want to empty. When salting large fish the head and tail part to remove.

If during evisceration you found the caviar, wash it and put it in the abdomen is already gutted fish. Pike caviar is considered a delicacy.

To the meat of a pike is better salty, make a slit at the back.

If possible, remove the backbone and large rib bones, because there are fish without bones is much nicer.
Methods of salting pike

Pickle pike you can with a dry method and with brine.

How to pickle pike at home the dry method?

It’s very simple!

Mix salt and sugar in the ratio of 2 parts salt and 1 part sugar and add spices to your taste.
Grate the pike inside and out with the mixture.
The rest of the mixture pour in a container, where the bed of our fish, sprinkle it on top and press load.
Put salted pike in the refrigerator for 2-3 days. After 3 days, drain the brine formed at the bottom of the container. Extra zasolochny mixture can be washed. Store this fish is about a month in the fridge. Fish can be dried in a well ventilated area.

Saline this method pike is perfect for potato dishes to any holiday table with beer or vodka.

You can cook pike using only coarse salt. The purpose of this salting will pull out of the meat all the moisture.

To do this, cut and prepare the pike, as described above.
Sleeping on the bottom of the container a lot of salt, RUB her fish (inside the abdomen can put a Bay leaf for a pleasant taste) and fall asleep on top of a large amount of salt.
Cover tightly with a pike and place it in the refrigerator not more than a day.

How to pickle pike at home with the brine?

For this we will need the following ingredients:

3 parts water;
1 part vinegar 6 to 9 %;
Coarse salt;
Dry, but not ground spices;
Spicy red pepper and garlic are finely ground.

To prepare the brine you need to:

Dissolve salt in water to the fortress to the egg floated;
Add to the spices and bring to a boil;
Cook on a light fire for 3 minutes and cooled;
Add the garlic, chilli and vinegar.

Place the pike in the pre-cooked dishes (do not use aluminum) and pour the above prepared solution. Place the fish in the fridge for 1-3 days.

Jerk fish weighing about 500 grams can whole. Otherwise, it can be jerked large pieces of fish carcass.

If you want to eat salted fish then before use it must be soaked in cold water, remove skin and cut into small slices. Then each slice pour oil and a little lemon juice. Waiting for 20 minutes at least and serve, garnished with parsley.
Video how to pickle pike at home

See recipes for delicious fish baked in the oven.

To catch a big pike and tasty, you can Zavidovo.