What to do with dry salted pike. Dried pike - a step-by-step recipe with photos on how to make delicious fish at home

Dialogues about fishing in +34…

But because It’s already one o’clock in the morning, and tomorrow I have to go to work, then I’ll quack. I mean short.
We arrived at the place, it was my first time on this reservoir. Consists of 2 “bowls” connected by a narrow passage in the reeds...

In general, the place is not very beautiful, but quite positive...

It’s warm outside, to put it mildly... We’re sorting out the gear, rocking the boat...

We treat the area with an anti-tick solution from a spray bottle (must have!) - because nuihnah. We are setting up temporary housing. Pesdes, of course, I wouldn’t wish such a home in such heat on my enemy. At night we froze like dogs, but during the day I decided to lie down “in the shade” - it was a shame I didn’t take a broom with me... Well, for some reason I don’t like sleeping in the car.

We suffered through crap for half a day, alternating whining with a shower from a canister. Fortunately, there was plenty of ice-cold beer, and we slowly began to go out on the water in order to be in place by 7-8 pm, because... For some reason the engine didn’t fit into the car this time (because the refrigerator and other persimmons fit in...)

The sun has set. The heat subsided a little and let's go...

It is worth noting that neither in the morning nor, naturally, during the day did the fish refuse to come out to people and there were real fears that we might smoke reeds again. Still, the weather is the weather...
In general, we almost left without fish. A few perches and that’s it...
But just before sunset we found an interesting creek with a plantation of water lilies - we took two “pencils”. AT LEAST!
This is the catch:

It was already dark in the evening when we got out of the water and it was too much to bother with fish. We decided to postpone it until home. But at home, laziness and selfishness took over again and I decided to dry the fish! Moreover, she herself asked me about it...

Although maybe she was just muttering, like “suuuho...” or “suuuuka”?.. I’m not much of a fish, to be honest.
Baba brought a bouquet of berries (sounds good, by the way - “a bouquet of berries”) and there, please, without wordplay or wit - I was fishing!

We gut the pike and perch and... Ahh, why am I so lazy - cleaning the fish! Just gut it and make it cool salt solution. I freaked out and it turned out almost like a mess. But it is convenient for her to coat the fish both inside and outside:

Add salt on top...

...and because the solution (“ointment”) was cool - it didn’t take much time. The heat on the balcony was terrible and I was afraid to shake off the salt. The fish will take as much as it sees fit. However, this is an emergency method to relieve fatigue and save time. Still, the classic soaking in a liquid saline solution is more adequate.
We stick wooden skewers into the eyes of the fish and place them in a convenient place...

Be sure to cover the top with something. Gauze, paper - just so that the flies don't get to you! People over there are making special boxes, but I’m probably not old enough to have such gadgets yet.
As you understand, it was Sunday, and here comes the long-awaited Friday!

We calmly shake off the excess salt, pour a cold beer and, squinting from the evening sun, we devour pike and perch in the company of a couple of friends...

The boys really liked the fish (I was really embarrassed that I had used too much salt) and it ran out pretty quickly. A fresh one is still really different from one that has been lying around for who knows where and for how long! I, as usual, liked the perch more than the pike, but these bastards left me only a pike and half a perch while I went to the store for half a liter (because beer without vodka... yeah) - so I’m thinking of repeating this process from beginning to end.
In more suitable weather...

And then allow me to take my leave...
Your Polkovneg.

How to dry pike depends on the size of the pike itself. The pike that is used for ramming is not very large, up to 1 kg. Large fish should not be dried entirely. This will take a very long time, it will not dry evenly, and it may deteriorate before it even dries. But you can make “fish sticks” from it in an electric dryer, and it will be an excellent snack for beer.

And it starts with cleaning and salting it. Some people cut off the head and clean the scales, but this is absolutely unnecessary. Just gut the pike, make a cut along the ridge, pour coarse salt inside, place it in a pan, and sprinkle with salt again.

Now the fish needs to be thoroughly salted. Cover the pan with a lid, put it in the refrigerator, and let it sit for 3-4 days.

Before drying, you need to wash off the salt. Rinse the pike in several waters and soak for half an hour in cold water, to which you can add a couple of tablespoons of vinegar. This will not affect the taste in any way, but will repel annoying flies.

To make the pike dry faster, you need to put a “spacer” in the belly. You can make it from a toothpick or a match, without the head of sulfur.

Hang the pike by the upper lip with a wire hook, and cover it with gauze, folded in half, making a kind of bag. Inspect from all sides so that there are no holes and flies do not get to your pike.

The fish should be brought home at night so that it does not gain moisture. With good sun and wind, large pike will dry out for at least a week.

Dried pike in an electric dryer

Large specimens are very fatty, and it is very difficult to dry them entirely, and there is no need to, if you can prepare a delicious snack for beer.

Clean the pike from scales, cut off the head and gut it. Take it apart into fillets and cut the fillets into thin strips.

Prepare the marinade:

1.5 liters of water;
5 tbsp. l. salt;

Heat until the salt dissolves. Add spices to taste to the warm marinade and soak the prepared pike strips for 5 hours.

Drain the marinade, cover the tray of the electric dryer with parchment paper, and place the fish pieces in it.

The Ezidri electric dryer sets the temperature at 60 degrees, and the drying time for pike is about 10 hours.

Taste it, keep in mind that you won’t eat it all at once, and it will dry out even more on its own.

For more information about drying pike in an electric dryer, watch the video:

Drying fish: crucian carp and pike

Pike is considered a low-fat and very delicate fish, many delicious dishes can be prepared from it and is valued by fish lovers for its special taste, so the question may arise as to how to wilt pike yourself.

Dried fish is fish that is first salted and then air-dried. During drying, fish is gradually dehydrated, and complex biochemical and physical processes take place in its meat, which result in the specific taste of dried fish.

Dried pike is good because it can be eaten immediately, without any additional cooking. It also lasts well and for a long time.

There are several ways how to wilt pike.

If you have one large pike, then the following method will do.

It is necessary to separate the head and cut the pike along the ridge to the tail (you can leave 10 cm), and then carefully separate the bones. Shallow cuts should be made every 5 cm. Next you need to prepare the brine. To do this, place potatoes in hot water and add salt, stirring until the potatoes float. Place the pike in the brine for half an hour, then hang it on a hanger. You need to turn the fish over every day.

According to salting technology, 1 kg of fish requires 200 g of coarse salt (non-iodized). You can dry several small pikes at once. The pike should be placed head down (large sizes - back down), sprinkled with salt, then apply a second layer and also sprinkle with salt. You need to put a circle on top, and pressure on it. Keep the fish for at least 24 days in a cool room (for example, in a cellar). After which it needs to be soaked for several hours (number of hours = number of days of salting). Dry the fish. Can be dipped in vinegar (3-4%). Hang in a shaded area with good air circulation (away from direct sunlight). If you are in the fall, it may not dry out completely, so you can dry it near the radiator for 3–4 days.

When there is a lot of fish, it is also dried on threads. Clean the fresh pike and string it on a thick thread. From 2 to 6 fish are strung on one bunch. Pour brine or brine, place the fish there and sprinkle dry salt on top (when the fish begins to protrude). Salting should last 5 - 7 days.

Salted fish should have a firm back and dark gray meat. Salted pike should be washed in fresh water, removing mucus and salt. Hang on poles in the air. If you don't have drying poles, you can string a string and hang it on it. Drying takes 20-25 days or more.

The fish is ready when its back has shriveled and the meat is tough and elastic.

The most suitable time for drying is spring. Pike is dried well and its taste becomes persistent.

Another recipe for making dried pike.

You need to take 50 g of butter and 1 tablespoon of salt (for a medium pike). Remove the scales, open the pike from the back, remove all the insides. The main thing in this recipe is not to injure the belly of the fish. It must be whole. Slots are made on the sides, longitudinal cuts are made on the back, and butter is placed in them. Next, the pike needs to be salted. Place the pike on a thick layer of straw (this is necessary so that the fish does not burn from below, so periodically the straw can be replaced with new one) and place in the oven at a low temperature (no more than 120 °C) for 8 - 10 hours. You can put crusts of rye bread around the fish and change them as they burn and dry. It is important not to burn the pike's head, as this will give the fish an unpleasant odor. Therefore, you can put a foil cap on the sharp part of the head.

Dried pike can be stored for a long time. You can store it in woven shingle boxes or wooden boxes in a cool, dark place.

How to dry pike.

Pike is not the fattest of fish, but it cannot be called completely dry either. It has white, tender meat, which is highly valued in cooking. And its taste qualities rarely leave anyone indifferent.

Dried pike also has many fans. How to cook dried fish? The cooking characteristics of different types of aquatic inhabitants differ from each other. This mainly concerns time: for successful drying of large-sized fish, such as pike, it takes more time than for the same perch.

Preparatory stage

In fact, there are many recipes for drying this fish, but the main stages of this process are similar.
First the pike is cooked. To do this, it is gutted and then washed thoroughly. The scales are not removed, but it is better to remove the gills. Dry the river beauty with a paper towel. A longitudinal incision is made along the ridge and unraveled.

Salting pike as the initial stage of drying
Salting is a necessary step in the process of preparing dried fish. Cooking features of different types of river inhabitants require different amounts of salt and holding time. For pike, it is at least twenty days in a cool place, for example, in a cellar or basement. During this time, all harmful microorganisms die.
Salting technology requires the use of two hundred grams of coarse salt per kilogram of fish. Salt must be used that is not iodized.

Soaking.

After the pike has been salted, it is soaked. First, the fish must be thoroughly washed. Then soak. This has its own peculiarities: the freshwater queen should be kept in water for as many hours as the number of days the salting process took place.
It is important to remember that the water in which the pike is soaked should be changed to clean water after two hours. The soaking process can be completed if the fish begins to float.

Drying.

Next, the pike is washed and hung out to dry. It is advisable to do this at night, because then neither wasps nor flies are dangerous to her. Before hanging the fish to dry, it is strung on wire, fishing line or strong thread.
In the morning, the pike should be sprinkled with table vinegar, covered with gauze and hung to dry out of the sun. This stage usually lasts more than twenty-five days.

Determining that pike is ready to eat is quite simple: the back of the freshwater beauty should dry out and the meat should become tougher and more elastic.
The best time for drying pike is spring. At this time, it is dried well, the taste is persistent. If fish is dried in autumn or winter, it may not dry completely, so it has to be dried in a warm place.

The second method of drying pike.

For a medium-sized pike, take fifty grams of butter.
Cut the back of the fish and remove all the insides. Under no circumstances should you injure the belly of the river queen!
Slits need to be made on the sides, and longitudinal cuts on the back. You need to put butter here. Salt well.
Take a baking sheet and put a thick layer of straw on it so that the fish does not burn (the straw will have to be constantly replaced with new ones). The fish are placed on the straw.
Place the baking sheet in the oven for eight to ten hours, the temperature should not exceed 120 degrees. Some people place crusts of rye bread around the pike. They should also be changed as they dry out.
You can wrap the head in foil to prevent it from burning, otherwise the whole fish will acquire an unpleasant odor.
Dried pike can be stored for a long time. To do this, it is placed in boxes or boxes made of wood, which are placed in a cool, dark place.

How to dry river perch

Drying perch is not much different from preparing other fish. The peculiarity of preparing various types of small river fish is that the whole process takes much less time, and after ten days you can enjoy your favorite dish.

Let's dry 1 recipe.

Before the process itself, in addition to perch, we should stock up

salt.

First, we gut our fish, then wash it thoroughly.
After this, prepare the brine at the rate of two grams of salt per two cubic centimeters of water.
Soak the perches in it and leave for 24 hours.
Rinse in clean water.
We put it on a net and keep it in the shade for five days, covered with gauze.

After this time, you can please your family with delicious dried perch.

Let's dry recipe 2.

This method is suitable for drying fish for future use and storing it for a long time. For this recipe you will need

about 25 small perches,
one and a half kilograms of salt,
one hundred grams of sugar.

Salting.

We wash the fish thoroughly.
In a deep container (basin or bucket). Mix two hundred grams of salt and one hundred grams of sugar, then pour it into the bottom of the container (it is advisable to first cover it with cellophane).
Dry the perch with a paper towel and place in the same container.
The fish should be laid in rows, it is better if the back of one fish lies on the belly of the previous one.
In this case, oppression will work better.
Add salt again and cover with a lid.
Place a weight on the lid. You can use a large brick as a load, which needs to be thoroughly washed and doused with boiling water. Thanks to heavy pressure, cavities and gas bubbles will not form in the fish, in which putrefactive bacteria can accumulate.
Place in a cool place for seven to ten days.
Then mix well and leave for another day.
Place the fish in a bathtub filled with water for four hours.
We thoroughly wash each perch.
Wrap the fish in a towel or napkins and leave for another two hours.
We string the fish on a fishing line or rope.
We hang this rope in a cool, shaded place for several weeks. Then we remove the perches and put them in a box, turning them over at least once a week.

Using perch as an example, a method for drying small-sized fish is shown. In the cold season, small fish need not be gutted, while in the warm season it is necessary to do this, because at this time the river inhabitants eat greens, so its insides are filled with green “manure”.

Every spinner has caught pike at least once. Pike is widespread throughout Russia. It reaches sizes of 6-10 kg, but significantly heavier specimens are also found. How to dry pike at home? Very simple, and most importantly tasty and safe.

Recipe for dried pike:

We wash the caught pike to remove mucus and let it stand in a cool place for 1-3 hours.
A carcass up to 35 cm long is dried without cutting. Large specimens are gutted from the gill covers to the anal fin.
Before salting, the carcass must be thoroughly washed. Rub tightly with salt. The gills are clogged with salt (in large fish it is better to remove the gills). For pike weighing more than 1.5 kg, a cut is made along the back, where salt is also poured.
Then they place it belly up in a pickling container. At the bottom of the barrel or tub where it is folded, a brine solution is first poured at the rate of 1 part salt to 4 parts water.
We send these containers to a cool area away from the sun so that the pike does not disappear. A cellar, pit, etc. is perfect. The main thing is that the temperature does not exceed 15-20 degrees.
After 3-5 days, depending on the size of the pike and weather conditions (at high temperatures, the salting period is shorter), we take it out and string it on twine (rope, wire) through the eyes with the backs in one direction. Having acquired a suitable quantity, we hang it in the open air (preferably in the shade, with evening and morning sunlight). The pike must be completely ventilated so that there is no contact with nearby fish.
You can also dry it in the shade in the wind, preferably in the evening, then the top layer will dry out overnight and there will be fewer problems with flies.

Now the dried pike is ready to eat, enjoy your meal, dear friends!

The biggest difference in drying technology is how to hang it: by the tail or by the head. There are experts who believe that it is better to head down. In this position, moisture flows out through the mouth and the fish dries faster and more evenly.

They pierce the tail with a knife on a wooden board and use straightened large paper clips or special hooks made of stainless wire to hang them on a string. Others believe that hanging by the tail is the last thing, since with this technology the fat leaves the fish during drying.

In this case, the pike is hung by the eyes, the internal fat is absorbed into the meat and a slight gall bitterness gives the finished product a unique taste that especially appeals to beer lovers. Drying lasts from four to ten days.