Pickled pike

The common pike or Esox lucius is a fish in the Pike family. Such fish as pike are common in the waters of North America, and in addition in Eurasia. It is noteworthy that the pike chooses weak or low-flowing waters for habitat, as well as thickets of fresh water bodies. However, some species of pike can be found in the fresh parts of the Azov, Baltic, as well as the Finnish Seas.

As a rule, the size of the average pike individual does not exceed one meter in length. Pike refers to predatory fish species. The body of the pike is distinguished by its swept shape, and the fish head is very elongated and equipped with a sufficiently large number of teeth of various sizes, which serve as an excellent weapon for protecting or foraging for food. Pike play an important commercial role.

The interesting thing is that fish are actively bred in an artificial habitat. For example, in France, more than 50 thousand hectares are occupied under pike ponds. Pike meat refers to dietary foods. Freshly caught pike meat has the greatest nutritional value. It is worth noting that the average life cycle of pike does not exceed 25 years. In the modern culinary tradition, meat, as well as pike caviar, have become widespread and used.

As a rule, pike goes on sale fresh, frozen or chilled. In addition, the pike is preserved or marinated. Pike can be fried, baked, as well as boiled from fish ear or made fish filling. And nowadays pike is considered a delicacy, which is usually served on special occasions or holidays. We invite you to get acquainted with the recipe for pickled pike.

Such a dish as pickled pike will be able to decorate any feast with its magnificent taste, as well as the regal appearance of the fish. To make pickled pike, you'll need the following ingredients: fish. onions, as well as vegetable oil, water, salt, spices and spices to taste, vinegar essence. The pike can be marinated either whole or by cutting the fish into pieces.

So the pike is cleaned and washed and then the marinade is made for the fish. For the marinade, boil water with the addition of spices, vegetable oil and vinegar. As a rule. for pickled pike preparation one uses black and allspice, cloves, marjoram, cinnamon, ginger, as well as laurel fox and dry ajika. In addition, salt and sugar must be added to the pickle for pike.

Bring the water with all the above ingredients to a boil, then cool and pour marinade over the pike. Until fully ready, pickled pike should stand in marinade for about 12 hours. it is best to hold the pickled pike for a while at room temperature, and then place the fish cooking product in the refrigerator. As time passes, the pickled pike will be fully ready to eat.