How to cook lightly salted pike at home

It’s not difficult to salt pike correctly, but first, it needs to be prepared for salting, that is - freeze pike.

Clean the scales from the pike, cut off the head and fins. Remove the innards and rinse again. Wipe the pike dry, put it in a bag and put it in the freezer. If you have a deep-freeze mode, then forget about pike for a week. In a regular freezer, you will have to wait at least two weeks. Alas, there is no other way to deal with parasites. 

After the specified time, remove the pike and let it melt under its own power. 

Small fish, up to 0.5 kg, can simply be cut. Larger specimens are best filleted. 

Make a cut along the entire line of the back, and use short cuts to reach the ridge. Remove it and any large bones you see.

Place a layer of coarse salt on the bottom of the pan so that the bottom is not visible, and begin laying the fillets, sprinkling each layer with the same coarse salt.  

Cover the fish with a plate and place pressure on top. In this form, the pike should be salted for at least 72 hours in a cool place.  

Rinse the fish and remove the skin; it is still too tough to eat. Cut the fillet into thin strips and mix them with chopped onion into rings. 

Lightly salted pike is ready to eat.

If you need to store it for several days, it is better to fill it with brine.

Place the fish in jars and prepare the brine. 

For 1 liter of water:  

• 2 tbsp. l salt; 
• 1 tsp. Sahara; 
• 100 grams of vegetable oil. 

Mix all the ingredients until completely dissolved and pour it into jars. 

Close the jars with lids and place in the refrigerator. But try to consume it before 10 days have passed. Lightly salted pike does not have a long shelf life, and it can spoil, even in the refrigerator.

Watch the video on how to fillet and salt pike: