Pike perch caviar contains many trace elements, easily digestible protein, useful vitamins. Delicious in every way. It is fried, baked, pancakes and cutlets are made. Served on festive table and used for daily use. Home salting of zander caviar is simple. Salted caviar is especially tasty immediately after cooking. It is prepared for the future and stored for several months. Salted caviar is delicious with butter and herbs.

Salting of zander caviar

The thicker and fatter the pike perch, the better the taste of its caviar. Salt fresh caviar. Caviar from thawed carcasses tastes much worse, it is better to cook other dishes from it.

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

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

• Ambassador of caviar mass.
• Salting caviar in ovaries.

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

1. The first operation is punching, releasing caviar from the film

There are different ways, which one you like better.

1. Winding the film on a fork or knife.
2. Rubbing through a grater with smooth holes, a sieve, a colander. The sharp edges of the holes will spoil the shape of the eggs.
3. Scrolling through a meat grinder.
4. Filling with boiling water causes the pieces of the film to curl, it merges with water.

The latter method allows you to guarantee the destruction of microbes and pathogens. Scalded or steamed caviar is the safest. Filling the caviar with boiling water, 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

Quick Ambassador

After punching, the caviar is washed several times with cold (or ice) water until the drained water is absolutely clean. Then just add salt and pepper (salt 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. The punched caviar mass is placed in a colander or sieve. Caviar is scalded with boiling water, immediately washed with cool water and allowed to drain the remaining water. Lay out on paper towels to dry slightly. Then transfer to a bowl, add salt and white pepper, lemon juice and some vegetable oil. After cooling, the dish is ready for sampling. It turns out salted caviar-five minutes.

Salting pikeperch caviar in brine

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

Several liters of water are boiled (2-3 times more than the volume of caviar), salt is added, the solution is intensively stirred 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 so that the remaining liquid drains. Arranged in jars. After three hours, you can eat, because the caviar was treated with boiling water. Keep for several days.

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

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

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

1. Eating or serving salted caviar to the table

Each person has their own preferences. Most often, crumbly caviar is mixed with vegetable oil, add finely chopped onion, serve with herbs. The caviar mass is spread on pieces of white/rye bread covered with a layer of butter. Or spread caviar on croutons rubbed with garlic. Cold and hot sandwiches are sprinkled with chopped herbs on top.

How to pickle zander caviar in films

Yastyki are dipped in salt, laid in rows, sprinkling each row with salt. Leave for salting in a cool place for two weeks. Then thoroughly washed and eaten. If the salted ovaries are slightly dried, their taste will resemble caviar taken out of dried fish.

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

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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 this is usually eaten. delicious delicacy very fast.

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 spices- 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.

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Fish is one of the most important components in the diet of any person. There are many ways to prepare this product for every taste. 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 retains less useful properties during thermal processing than lean and steamed fish, but it is better in terms of gastronomic qualities.

So is there a way that will not have flaws, save everything beneficial features seafood and delight you with amazing taste? Of course there is! For this, the seafood fillet simply needs to 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 salting fish. The most common methods are: dry salting and wet. In the first type of fish salting, only bulk ingredients are used without the use of water. They are simply mixed together and added to the product. And in the second, such a curing mixture is diluted with water, and only then the fish is lowered into the resulting brine.

But the fastest and easiest is still dry. Thanks to him, the fish retains all its properties and taste. With dry salting, the fish gets a fairly dense structure, which is ideal for canapés, sandwiches and sushi. This cooking method can be used by both experienced chefs and beginners. The ideal fish for dry salting is zander, pike, salmon, 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 apply dry salting for salmon.

Recipes for dry salting fish 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 carcasses of the fish. First, they must be washed and dried. Sprats and sardines can be salted in their original form, and in large individuals, the entrails and gills should be removed, then the abdominal cavity should be washed and wiped with a cotton cloth.

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

• A barrel 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 grinding.
• Fresh fish - 5 kg.

Kosher salt is needed to remove all the moisture from the fish. If you take a small one, then it will not dehydrate the product, but will only greatly salt and burn.

Steps of preparation

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

Sugar can be added to the ambassador if desired. But it is worth noting that thanks to him the product acquires a delicate taste.

The following dry salted fish recipe 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.

Lay burlap at the bottom of the basket or box so that it covers the sides of the container.

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

Lay it in the prepared basket 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 with oppression (a stone or some other heavy object) from above.

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

Leave for 7-12 days until completely dried out.

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

Dry salting of large fish

Thanks to this method, the product gets delicious taste and retains all the nutritional properties. Such 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 the following:

• Box or barrel of suitable size.
• Sugar - 150 grams.
• Fresh fish - 10 kg.
• Kosher salt or sea salt - 1.5 kg.
• Cloves, bay leaf and black pepper (peas).

Cooking process

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

Fill its belly, gill openings and mouth with salt.

Rub the fish on the outside as well.

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

Mix the rest and spices.

Lay the layers of fish, as in previous recipes, not forgetting to sprinkle each new layer 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 it is 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 put away in a cool place, but left at room temperature. In this case, it will be salted out for a week.

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

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

Recipe for dry salting red fish at home

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

Seafood preparation before salting

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

Before preparing salting, red fish should be thawed naturally at room temperature. On average, this will take from one to three hours. Slightly frozen fish is suitable for cutting.

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

Next, remove the spine 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 is to remove the skin. This procedure is optional and, if desired, the skin can be left.

Ingredients (per 1 kg of red fish)

• Glass or enamel pot with lid.
• Kosher or sea salt - 100 grams.
• Sugar - 50 grams.
• Fillet of red fish - 1 kg.

Cooking process

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

Cut the fillet of red fish into pieces of 5 cm without reaching the skin.

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

Transfer the fillet to a bowl, cover with a lid and leave in a cool dark place for 24 hours. Get salted fish.

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

Then the fish can be cut into pieces and tasted.

Dry salted pink salmon at home

Not all salmon fish have a soft structure and do not harden when salted. For example, pink salmon meat 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, clean 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 pink salmon and pull out its backbone and large bones. Further, if desired, you can either leave such a fillet whole, or cut it into pieces.

Ingredients (for 2 kg of fish)

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

Cooking process

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

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

Sprinkle the fillet layers with the remaining mixture of salt and sugar, and lay bay leaves on it.

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

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

After this time, remove the dry salt 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 blot with a clean cloth.

If the salted product turned out to be very salty, it must be placed for a couple of hours in a vegetable or olive oil. After the time has elapsed, remove the fish from it and blot it with cotton napkins.

Bon appetit!