Pickled pike with onion

Spicy, appetizing, easy and simple to cook! Pike pickled with onions is a recipe for delicious fish of quick salting. In just two days you will get a wonderful snack. There is no river smell with such a marinade, the pike turns out to be moderately salty and very tasty.

Inna

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Pike

Onion

Vegetable oil

Vinegar (9%)

Sugar

0.5

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 62 % 13 g

Fats 29 % 6 g

Carbohydrates 10 % 2 g

118 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 h 50 min

Step 1:
How to make pike pickled with onions? Prepare the products. It is better if the fish is fresh, recently caught. If it is frozen, it's not scary, everything will work out, the main thing is to defrost it correctly. Peel the pike from the scales, remove the head, tail, insides, spine and bones. Rinse the fillets and dry them dry.
Step 2:
Cut the pike fillet first into thin pieces, and then each piece into more halves.
Step 3:
Peel the onion and cut it into thin half rings.
Step 4:
Put the pieces of pike in a bowl, add salt and sugar. Mix the fish thoroughly with your hands, rubbing the spices into each piece.
Step 5:
In a jar (0.5 l) or other container for pickling, put a layer of onions, then a layer of fish. Choose dishes for pickling from non—oxidizing materials - glass, stainless steel, with enamel.
Step 6:
Lay out the layers in the same order until the pike and onion run out. Lightly tamp the products in the process so that everything fits.
Step 7:
Prepare the marinade. How to make marinade? Combine vegetable oil and table vinegar. Stir the marinade until a homogeneous emulsion. Pour the pike and onion marinade. Cover the jar with a lid and put the pike in the refrigerator to marinate for 2 days. Shake the jar of fish periodically. Serve the finished fish with onions and marinade to the table. Enjoy your meal!

How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Turn it on its side. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Clean the inside by removing the black film, as it is bitter and will spoil the taste. Rinse and be sure to dry well.

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

Vinegar in recipes, unless otherwise specified by the author, is added by default at a concentration of 9%.