After capture of a pike there is a wish to keep fish as long as possible. One of the most popular ways of preparation - salting. It is possible to salt practically any fish, except sturgeon. But also when salting a pike it is necessary to know some subtleties.
It is required to you
- pike;
- sharp knife for cutting of fish;
- salt;
- sugar;
- spices;
- capacity for salting.
Instruction
1. Usually small fish species salts entirely, without cleaning and without cutting off the heads. But when salting a pike it is necessary to be prepared previously as the size of a pike usually is more than medium fishes, and meat has to be salted well. At once it should be noted that the fish intended for salting can't be washed with water but only to rub off a dry clean rag.
2. Cutting of a pike requires a sharp tapering knife for cutting of fish. The pike isn't cleaned from scales, but it is necessary to draw an entrails and to open a fish back for the best penetration of a brine into meat. For this pike it is necessary to cut from a back on all length. If fish of the small size, then it is possible to leave the head, but it is obligatory to remove gills. If a pike big, then cut off both the head, and a narrow part of a tail. It can be postponed then for fish soup. Fins can be cut off, and it is possible and to leave, you won't notice any special difference.
3. If at you it turns out, it is possible to try to take out a backbone of fish through a cut in a back. Also try to take out big costal bones. Subsequently the salted fish will eat more pleasantly with the minimum quantity of bones.
4. Then you prepare pickling mix on your taste. Usually mix consists of two parts of salt, one part of sugar and spices to taste. Depending on salinity which you want to reach the amount of mix varies from 100 to 200 grams on kilogram of fish.
5. The prepared fish needs to be rubbed with mix, to place in a container for salting, to pour residues of mix and to place it in the cool place the baking plate bends. Readiness of fish will depend on her size. The fish is less, the quicker she will be salted and vice versa.
6. It will be necessary only to wash out fish from a brine and to use her. For fans of a dried pike it is possible to suggest to dry a little a salted fish in the aired room, you only watch that indoors there was no access to flies.