After catching a pike, you want to keep the fish as long as possible. One of the most popular harvesting methods is salting. You can salt almost any fish, except for sturgeon. But even when salting pike, you need to know some subtleties.
It is necessary
-
- pike;
- a sharp knife for cutting fish;
- salt;
- sugar;
- spice;
- container for salting.
Instructions
Step 1
Usually small fish species are salted whole, without gutting or cutting off their heads. But when salting pike, you need to prepare in advance, since the size of the pike is usually larger than medium-sized fish, and the meat should be salted well. It should be noted right away that the fish intended for salting cannot be washed with water, but only wiped with a dry, clean cloth.
Step 2
For cutting pike you need a sharp thinning knife for cutting fish. The pike is not cleaned of scales, but it is imperative to gut the insides and open the back of the fish for better penetration of the brine into the meat. To do this, the pike must be cut from the back along the entire length. If the fish is small, then the head can be left, but be sure to remove the gills. If the pike is large, then both the head and the narrow part of the tail are cut off. This can then be set aside for fish soup. The fins can be cut off, or you can leave, you will not notice any particular difference.
Step 3
If you succeed, you can try removing the fish's spine through an incision in the back. Also try to take out the large rib bones. Subsequently, salted fish will be more pleasant to eat with a minimum amount of bones.
Step 4
Then prepare the pickling mixture of your choice. Usually a mixture is made up of two parts salt, one part sugar, and spices to taste. Depending on the salinity you want to achieve, the amount of the mixture varies from 100 to 200 grams per kilogram of fish.
Step 5
The prepared fish should be grated with a mixture, placed in a container for salting, sprinkled with the rest of the mixture and placed in a cool place under oppression. The fish's readiness will depend on its size. The smaller the fish, the faster it will be salted, and vice versa.
Step 6
It remains only to rinse the fish from the brine and consume it. For fans of dried pike, you can suggest to dry salted fish a little in a ventilated room, just make sure that there is no access to flies in the room.
