Щука маринованная: подробный рецепт [salapinru]

Subscribe to the salapinru channel - http://goo.gl/0RYxP5 Ingredients: 1 kg pike fillet Step 1: 1 liter of hot water, 100 grams (4 heaped tablespoons) of non-iodized salt Step 2: Room temperature water, 9% vinegar Step 3: 4-5 onions, peppercorns, bay leaf, 2 tablespoons of deodorized sunflower oil. 1 cup deodorized sunflower oil Entertainment Video Playlist - http://goo.gl/JG2bTt Educational Fishing Video Playlist - http://goo.gl/buXaUe Full-Length Video Playlist - http://goo.gl/ybsMKG More details: http://salapin.ru/video9589.html Thank you for watching! Gut and scale the pike, then cut the fillet off the ribs and spine. For the first step, dissolve salt in water and let it cool to 40 degrees Celsius (104 degrees Fahrenheit). Cut the pike fillet into 3-4 cm wide pieces, place them in a container, and pour the cooled solution over them. Cover and refrigerate for 6-8 hours. After this time, drain the solution and rinse. For the second step, prepare the vinegar solution. The original recipe called for a 1:1 ratio, which is for heavily marinated pike. The second time, I used a ratio of 1 part vinegar to 5 parts water. Pour the vinegar solution over the pike pieces, cover, and refrigerate for 6-8 hours. After this time, drain the solution; no need to rinse. Slice the onion into rings and crush them with your hands to release the juices. Transfer the fillets to a larger container, add pepper, bay leaf, and sunflower oil, and mix with the onion. Place the pike, onion, and spices in sterilized jars, compact them, and pour sunflower oil on top. Seal with lids and refrigerate for 4-5 days. Marinated pike is said to keep in the refrigerator for up to six months. So far, we've only been able to test it for three weeks, then we ate it all :) You can serve it as a standalone dish or with a neutral side dish (rice or potatoes). It makes a very good appetizer. Enjoy!