Salting is one of the common ways to preserve fish. Since salt extracts excess moisture from it and prevents the growth of bacteria. This method allows you to keep the product edible for a long time. You can salt almost any fish: carp, bream, kutum, roach, and other species. Often fishermen like to salt pike perch as well. It is only important to observe a number of rules that will help you do this correctly.
It is necessary
-
- 1 kg of pike perch;
- 150 g salt;
- peppercorns;
- bay leaf to taste
Instructions
Step 1
First you need to prepare the pike perch for pickling. To do this, rinse it thoroughly under running cold water until the mucus disappears.
Step 2
Clean the washed fish from scales, gut all the insides. It is important not to damage the bile. Otherwise, the fish will become bitter, making it unusable.
Step 3
If the fish is large, then it is necessary to make an incision along the back to avoid subsequent spoilage.
Step 4
Then rinse off the remaining scales and blood from the zander.
Step 5
Take 150 grams of coarse table salt (sea salt can be used). Rub carefully all the fish, paying special attention to the gills and the cut along the back (pour salt in these places). It is better to use more salt than undersalt (then it will definitely not go bad).
Step 6
Place the zander prepared in this way, belly up in the barrel. The container must be clean and free of foreign smell. Do not forget to sprinkle the rows with salt, peas and bay leaves. Spices will give your fish a unique taste. Most of the salt should be in the top rows.
Step 7
Close the barrel with a wooden lid and place the oppression on top.
Step 8
Salt large fish in a cool place for 15 days, and small enough - from 4 to 5 days.
Step 9
After the specified time has elapsed, remove the pike perch, rinse it with cold water to remove excess salt. Then hang in a cool ventilated area and dry.
Step 10
If you do not like very salty pike perch, then soak it in water before hanging it (until the fish floats).
