Pike liver recipe at home

Despite the fact that the liver is considered one of the dirtiest organs in the body of animals, since its main function is to cleanse the body of harmful substances and toxins, it is also very tasty. The liver of many animals is considered a rather expensive delicacy.

Our article will talk about one delicious dish that is loved by chefs from many countries - pike liver. Read below about the benefits and harms it can bring to the human body and how to prepare it deliciously.

Is it possible to eat pike liver

Pike is a predatory freshwater fish that belongs to the family of the same name. Its meat contains a small percentage of fat - from 1 to 3, and is considered dietary.

In England, even before the middle of the last century, it was considered the most delicious among other fish, and also expensive.

The liver from the pike remains if, for example, the fish is used for salting and frying cutlets. This organ is not suitable for such processing. There is an opinion that it is not worth messing with it and it is better to feed it to animals.

However, some chefs argue that there is no need to rush, because with the help of simple steps you can prepare interesting dishes from it.

We have selected for you a list of beneficial and harmful properties of pike liver, after reading which you can decide what exactly you want to do with it.

Benefit

The benefits of any product are determined by its chemical composition, nutritional value and calorie content.

Pike liver contains the components described below.

Vitamins:

As you can see, the composition of the liver is not very diverse, but it contains elements that are very important for the normal functioning of the human body.

Thus, thiamine is responsible for the condition of the skin, mucous membranes, organs of vision, participates in protein, fat and water-salt metabolic processes, normalizes the functioning of the digestive, cardiovascular, and nervous systems, stimulates hematopoiesis and mental activity.

Riboflavin helps synthesize other vitamins in the body, calm the nervous system, break down fats, proteins and carbohydrates, and maintain the elasticity, firmness and youthfulness of the skin.

Vitamin PP, which is found in fairly large quantities in the liver of pike, ensures normal brain function, improves vision, strengthens hair and nails, has a beneficial effect on the skin, lowers blood pressure, cholesterol levels, stabilizes blood sugar levels, and increases blood circulation. .

Calcium and phosphorus are responsible for the health of bones, teeth, growth and development of muscle tissue, normal metabolism, heart and kidney function. Their deficiency leads to weakness, nervous exhaustion of the body, and general malaise.

The role of iron in the human body is also well known - participation in the processes of hematopoiesis, supply of energy and oxygen to tissues and internal organs, and maintenance of immunity.

Thus, when eating pike liver you can:

strengthen the immune system;
supply the body with energy;
compensate for the lack of vitamins;
strengthen bones, nails, hair, teeth, skin;
normalize the activity of the nervous system, heart, blood vessels, and organs of vision;
help with digestive processes;
fight excess weight.

The calorie content of the product is not too high - 131 kcal/100 g, which is 9.2% of the daily value for humans.

The nutritional value is as follows:

proteins - 28.4 g (34.63%);
fat - 1.9 g (2.92%).

Carbohydrates, dietary fiber and water are missing.

The performance of northern pike is somewhat different. Its liver has more calories - 156 kcal/100 g. It contains less proteins - 16.6 g (20.24%), more fat - 8 g (12.31%), carbohydrates - 4.3 g (3. 36%) and water - 69.8 g (2.73%).

Like any other product, pike liver can bring not only benefits, but also harm. There are categories of people who, due to their situation or existing health problems, must strictly monitor their diet and the products that go into it so as not to cause harm to their body.

Therefore, it is important to know whether people who belong to such categories eat pike liver, in particular, pregnant and lactating women, people diagnosed with diabetes, stomach ulcers, and other gastrointestinal diseases.

If the liver is prepared in a dietary way, that is, without frying or salting, then it can be consumed by all these categories of people. It is low-fat and not too high in calories. Included in the list of fish varieties that are recommended for consumption by pregnant women and women during lactation.

Pike liver: benefits and harms, how to cook at home, reviews

Is it possible to eat pike liver

Pike is a predatory freshwater fish that belongs to the family of the same name. Its meat contains a small percentage of fat - from 1 to 3, and is considered dietary.

In England, even before the middle of the last century, it was considered the most delicious among other fish, and also expensive. But in Russia, pike was classified as a third-rate fish, since it requires complex culinary processing and manipulations that are designed to soften the meat, improve its taste and muffle the specific smell.

However, some chefs argue that there is no need to rush, because with the help of simple steps you can prepare interesting dishes from it.

We have selected for you a list of beneficial and harmful properties of pike liver, after reading which you can decide what exactly you want to do with it.

Benefit

The benefits of any product are determined by its chemical composition, nutritional value and calorie content.

Pike liver contains the components described below. Vitamins:

Macronutrients:

Ca (calcium) - 28 mg (2.8%);
Ph (phosphorus) - 412 mg (51.5%).

Microelements:

Fe (iron) - 2.1 mg (11.7%).

As you can see, the composition of the liver is not very diverse, but it contains elements that are very important for the normal functioning of the human body.

Riboflavin helps synthesize other vitamins in the body, calm the nervous system, break down fats, proteins and carbohydrates, and maintain the elasticity, firmness and youthfulness of the skin.

The role of iron in the human body is also well known - participation in the processes of hematopoiesis, supply of energy and oxygen to tissues and internal organs, and maintenance of immunity.

Find out the benefits of turkey, beef, and chicken liver.

Thus, when eating pike liver you can:

strengthen the immune system;
supply the body with energy;
compensate for the lack of vitamins;
strengthen bones, nails, hair, teeth, skin;
normalize the activity of the nervous system, heart, blood vessels, and organs of vision;
help with digestive processes;
fight excess weight.

The calorie content of the product is not too high - 131 kcal/100 g, which is 9.2% of the daily value for humans. The nutritional value is as follows:

proteins - 28.4 g (34.63%);
fat - 1.9 g (2.92%).

Carbohydrates, dietary fiber and water are missing.

Important! Pike liver usually has a small weight - up to 200 g, since for culinary purposes it is better to choose fish no larger than 2.5 kg. Therefore, in order to prepare a dish for several people, it can be collected and stored frozen gradually. This way she will not lose her valuable qualities.

Harm

If the liver is prepared in a dietary way, that is, without frying or salting, then it can be consumed by all these categories of people. It is low-fat and not too high in calories.

Included in the list of fish varieties that are recommended for consumption by pregnant women and women during lactation.

The only contraindication is individual intolerance to the product. Also, you should not get carried away with this delicacy, because it can only be beneficial if the measure is followed.

Fish caught in a polluted body of water can cause harm to the human body. Find out the benefits of dory fish, mackerel, hoki, cod, flounder, catfish, char, hake, saury, navaga, blue whiting, capelin, halibut, sea bass, pike perch, haddock , tilapia, salmon, tuna.

What can you cook

The most common use of pike liver is frying it - with vegetables, mushrooms, herbs, cream, in batter, in breadcrumbs, with spices. It can be cooked in the microwave, slow cooker, in a frying pan on the stove, or in the oven.

It is served to the table with a side dish. Its taste is somewhat reminiscent of cod or pollock liver, but it is more tender in consistency and contains less fat. The dish comes out aromatic and juicy. Fried liver is appetizing both hot and cold.

Cold and warm salads with the addition of pike liver are very tasty. A salad with the addition of eggs, cheese, cucumbers, apples, green onions and mayonnaise is delicate and unusual in taste.

Such salads are suitable both for everyday consumption and for serving at the holiday table.

The recipe for royal pike liver is interesting - we will introduce you to it in the last section of our article.

Pike liver is also useful for those who like light and quick snacks like sandwiches. It is used to make pate or fried into pieces, which are then placed on bread. Some housewives manage to roll it salted with olive oil. Another use of this organ is for cooking fish soup.

Usually, before putting pike liver into the process, it is soaked in cold water for 1–3 hours.

Important! When purchasing, you need to choose fish that have shiny bulging eyes, a fresh smell of river water and algae, bright red gills, a clean, smooth, dense carcass with shiny scales. You should avoid buying broken, twisted, crushed fish carcasses with a sour odor, damaged abdomen and faded gills.

Recipe

As you can see, the list of dishes using pike liver is quite extensive. We will share with you an interesting, but at the same time simple and easy recipe for its preparation, the result of which will certainly please you.

For the dish you will need the following ingredients:

pike liver - 200 g;
apple - 1 piece;
onion (large) - 1 piece/100 g;
peppercorns (mixture) - 5 g;
bay leaf - 1 g;
nutmeg - 10 g;
salt - to taste;
olive (sunflower) oil - 40 ml;
vinegar - 30 ml;
water - 1 l.

Kitchen utensils you need to prepare:

small saucepan;
board for slicing onions and apples;
knife;
container with a lid.

Step-by-step cooking instructions are as follows:

Cut up the pike carcass and carefully remove the liver from it. When separating from the gallbladder, you need to make sure that it does not burst and smear the liver with bile - otherwise the dish will be spoiled by bitterness. The liver must be rinsed well and cleaned of any remaining mucus and blood, and soaked in very cold water for at least half an hour. If the product is frozen, it should be placed in cold water to defrost.
Fill a saucepan with water, add half the pepper, bay leaf, salt and put on fire.
After the water boils, put the liver in it. Cook for 15 minutes.
Cut the onion into half rings and the apple into thin slices.
After 15 minutes, remove the liver from the water and let cool.
Cut the product into portions.
Add onions, apples, the rest of the pepper, nutmeg, vinegar, olive oil, and salt to the liver. Stir and close with a lid.
Let cool, then put in the refrigerator for 5-6 hours.

This dish is eaten cold. Its calorie content is about 53 kcal.

-recipe for royal pike liver

Important! When purchasing chilled fish, press the back of the carcass with your finger. If the hole that is formed does not disappear for a long time, it means that the pike is not fresh, it has already been frozen and defrosted.

Thus, pike liver is a delicious and dietary dish that is valued by many peoples.

It contains a sufficient amount of valuable substances that allow the human body to function normally.

It is used to prepare a variety of dishes, and pike liver is most delicious when fried. This fish is caught all year round, so it is possible to purchase it regardless of the season.

Reviews

I finely chop the pike liver, fry it and also make sandwiches. The recipe is simple, quick and delicious. Even an adult pike has a tender and soft liver. When frying, you can add either methane or mayonnaise, but I add a little vinegar.

Pavel S

https://cooks-forum.ru/topic/717-buterbrod-so-schuchej-pecheniu/?p=3699

Source: https://lifegid.com/bok/2948-pechen-schuki-polza-i-vred-recept-prigotovleniya.html

Is it possible to eat pike liver

Pike is a predatory freshwater fish that belongs to the family of the same name. Its meat contains a small percentage of fat - from 1 to 3, and is considered dietary.

In England, even before the middle of the last century, it was considered the most delicious among other fish, and also expensive.

But in Russia, pike was classified as a third-rate fish, since it requires complex culinary processing and manipulations that are designed to soften the meat, improve its taste and muffle the specific smell.

Did you know? The pike's toothy mouth opens so wide that the fish can swallow prey much wider than its own body.

However, some chefs argue that there is no need to rush, because with the help of simple steps you can prepare interesting dishes from it.

We have selected for you a list of beneficial and harmful properties of pike liver, after reading which you can decide what exactly you want to do with it.

Harm

The only contraindication is individual intolerance to the product. Also, you should not get carried away with this delicacy, because it can only be beneficial if the measure is followed.

Fish caught in a polluted body of water can cause harm to the human body.

Find out the benefits of dory fish, mackerel, hoki, cod, flounder, catfish, char, hake, saury, navaga, blue whiting, capelin, halibut, sea bass, pike perch, haddock, tilapia, salmon, tuna.

A predator is caught by the smell of blood

Taiga pike. Evgeny Kuznetsov.

NOT BY BREAD ALONE...

The classic's advice is more likely to make modern anglers smile than to be perceived as a guide to action. And, nevertheless, many species of our fish are not indifferent to the smell of blood, although the connection between blood and fish is strongly associated only with piranhas.

In the middle zone, a bunch of chopped worms in complementary food can gather a nimble flock near the hook in a short time. In the pond, it will be crucian carp, crowned salmon, the ubiquitous sleeper, and on the river gudgeon, roach, perch, bream, chub or bleak.

Read the material “Making boilies for carp with your own hands”

It is interesting to observe in clear water how the sluggish movements of underwater inhabitants acquire liveliness and some nervousness as the cloud or trail of smell spreads wider and wider.

The aroma of ready-made food and the presence of competitors gathered for a feast make the fish more actively rummage in the bottom sediments or chaotically grab large particles of raised suspension.

In the Arctic, it used to be that you just start cleaning fish in the river, and immediately downstream a school of brook minnow gathers, which grabs and absorbs all the pieces that can fit into small insatiable mouths.

Once, near Astrakhan, watching how, at the smell of blood, laundry instantly gathered and began to fiddle with the floating entrails from a freshly gutted carp. My friend with a sharp swing scooped up part of this flock with a landing net.

Read the material “How to catch pike perch at night”

Approximately twenty palm-sized rudd and silver bream were caught. Until this moment, the same little thing in a large water area was enthusiastically sorting through small debris on the surface of the water.

About twenty years ago, one old fisherman dressed in a rubberized raincoat and waders, seeing my gear on the train, shared the secret of how he successfully catches not only pike perch, asp, but also bream, carp, white crucian carp, and large roach on a donkey with a bell. And as a nozzle he uses strips of fresh fish fillets.

And there was no point in not believing him. After all, A.P. Chekhov noticed the tendency of “peaceful” fish to predation. “The bream pretends to eat lean food. Having eaten the fish, he quickly wipes his mouth so that the “gentlemen” do not notice.”

Moreover, it is not surprising that a predator has the smell of blood, that is, wounded fish, which is one of the active stimulants of biting.

Read the material “Cooking moose lip”

One friend, a spinning angler, even with the most sluggish bite, always caught several tails of his comrades who came with him to the pond. Once I found myself in the same boat with him, I witnessed a little trick.

The main trump card was the first fish. Then, unnoticed by others, a foam fish was applied to the bleeding gill. And as the bite weakened, the bait, saturated with a bloody aroma, was used.

Source: https://fishcam-store.ru/ustrojstva/shchuchya-pechen.html

What can you cook

Cold and warm salads with the addition of pike liver are very tasty. A salad with the addition of eggs, cheese, cucumbers, apples, green onions and mayonnaise is delicate and unusual in taste. Such salads are suitable both for everyday consumption and for serving at the holiday table.

The recipe for royal pike liver is interesting - we will introduce you to it in the last section of our article.

Usually, before putting pike liver into the process, it is soaked in cold water for 1–3 hours.

Recipe

For the dish you will need the following ingredients:

pike liver - 200 g;
apple - 1 piece;
onion (large) - 1 piece/100 g;
peppercorns (mixture) - 5 g;
bay leaf - 1 g;
nutmeg - 10 g;
salt - to taste;
olive (sunflower) oil - 40 ml;
vinegar - 30 ml;
water - 1 l.

Kitchen utensils you need to prepare:

small saucepan;
board for slicing onions and apples;
knife;
container with a lid.

Step-by-step cooking instructions are as follows:

Cut up the pike carcass and carefully remove the liver from it. When separating from the gallbladder, you need to make sure that it does not burst and smear the liver with bile - otherwise the dish will be spoiled by bitterness. The liver must be rinsed well and cleaned of any remaining mucus and blood, and soaked in very cold water for at least half an hour. If the product is frozen, it should be placed in cold water to defrost.
Fill a saucepan with water, add half the pepper, bay leaf, salt and put on fire.
After the water boils, put the liver in it. Cook for 15 minutes.
Cut the onion into half rings and the apple into thin slices.
After 15 minutes, remove the liver from the water and let cool.
Cut the product into portions.
Add onions, apples, the rest of the pepper, nutmeg, vinegar, olive oil, and salt to the liver. Stir and close with a lid.
Let cool, then put in the refrigerator for 5-6 hours.

This dish is eaten cold. Its calorie content is about 53 kcal.

Video recipe for royal pike liver

Thus, pike liver is a delicious and dietary dish that is valued by many peoples. It contains a sufficient amount of valuable substances that allow the human body to function normally. It is used to prepare a variety of dishes, and pike liver is most delicious when fried. This fish is caught all year round, so it is possible to purchase it regardless of the season.

Probably the healthiest and most delicious fish delicacy is caviar or liver. But not everyone knows how to cook pike liver so that it remains just as tender, tasty and nutritious. I will be happy to tell you a recipe for pike liver that will amaze you with its ease and simplicity of preparation, stunning you with the final taste result.

Recipe for canning sprat from river fish

Step-by-step preparation

We clean the fish in the amount of 900-1000 g from scales, then cut off the tail, head, fins and take out the insides. Wash the fish thoroughly under a strong stream of cold water. Cut the carcasses into small pieces approximately 2.5-3 cm wide.
Place the chopped product in a deep bowl and add 18-20 g of salt there, mix thoroughly.
At the bottom of each jar we place 8-9 peas of a mixture of peppers, 1 bay leaf, a pinch of nutmeg and 2 cloves.
Place the prepared pieces of fish tightly on top of the spices to the level of the narrowing of the neck of the jar.
Pour sunflower oil over the fish so that all the pieces are covered with liquid. Cover the jars with lids and place them in the pressure cooker.
Fill the device with cold, clean water to the level of the narrowing of the neck of the cans. Close the pressure cooker with a lid and place it on high heat. Bring the water to a boil, then reduce the heat to low. Leave the canned food to cook for 2.5-3 hours. After three hours of canning, remove the pressure cooker from the stove and allow the water to cool completely.
We take the jars out of the water and roll up the lids using a device designed for this. We send the canned food to a dark place, wrap it in a warm towel and leave it like that overnight. Place the cooled preserves in the refrigerator or cellar for long-term storage.

Video recipe for canned river fish

You can follow the entire process of preserving sprat at home by watching the video below.

Culinary recommendations

When choosing fish, I advise you to pay special attention to perch, roach, minnows, and ruffs. Canned fish from the listed types of fish will surprise and delight you with their aroma and unusually pleasant taste.
If you are going to add crushed spices to canned food, mix them with fish pieces rather than putting them separately in a jar.
Cloves and nutmeg are very aromatic spices that have a specific taste, so don't put too much of them. Added spices in moderation will give canned fish a pleasant spicy taste.
The recipe indicates the amount of salt to obtain lightly salted preserves. If you like salted fish, then increase the amount of this spice.

Pike liver – recipe “Tenderness”

Pike liver is a versatile product that can be boiled, fried or stewed, resulting in a very tasty and healthy dish. Any culinary product that includes this component will diversify the family diet and replenish the body with vitamins, amino acids and phosphorus. Pike liver tastes very similar to pollock or cod liver, but the consistency is not as fatty and much more delicate in taste. In addition, pike liver contains some aphrodisiacs, which will make dinner more romantic and help with metabolism.

Pike liver, the recipe for which we will now look at, is rightly called “Tenderness” because of its amazing taste and delicate texture. So, let's prepare a flavorful, nutritious and healthy dish of pike liver called “Tenderness”.

Dish “Tenderness” - components

To prepare this dish you need the following ingredients:

Pike liver – 0.5 kg;
Egg – 1 pc.;
Wheat flour – 0.5 tbsp;
Sunflower or olive oil – 5 tbsp. spoon;
Butter – 20 grams;
Salt, spices, herbs for decoration.

As you can see, you need quite a lot of liver to prepare this dish. If you are a fisherman and collect the livers gradually, this may take a little time. While you are collecting this product, freeze it without fear, because the liver perfectly retains its characteristics when frozen.

When enough product has collected, take it out, defrost it and leave it in the container for a while. Next, take the egg and beat it with a whisk or mixer. Add a little salt and beat until a white, fluffy mass is obtained. The better you beat the egg, the more tender the dish will be. Pour sunflower or olive oil into the resulting mass, add spices and continue whisking until you obtain a homogeneous mass with a consistency reminiscent of mayonnaise.

When the liver is defrosted, cut it into small pieces, salt, pepper and roll in flour. Place the frying pan on the fire, pour oil and place the pike liver in it. You need to fry it over medium heat for 20-30 minutes until golden brown. Before finishing frying, add a little butter to the pan and simmer over low heat for another 5-6 minutes. Thanks to this, the liver will acquire a sweetish creamy taste and become even more tender and tastier.

I told you how to cook pike liver with the romantic name “Tenderness,” but it’s up to you to decide who to invite to a dinner consisting of this dish. Bon appetit!

Over time, new culinary recipes appear on the Internet that allow you to use not only traditional products, but also the offal of fish or other animals, for example, chicken, cow, and so on. No matter how strange it may sound, such dishes are quite good, they are popular. In this article we will tell you how to cook pike liver. Fish offal can be used to make excellent pate, savory salads and side dishes.

How to choose the right liver

First, choose liver in the store. It should have a pleasant sweetish aroma, no damage or large vessels, and the surface should be elastic and smooth. It is better to take chilled pieces rather than freezing. Pay attention to the color:

Chicken - should be brownish-burgundy in color with a shiny surface and a sweetish aroma.

The fish are biting like crazy! You can even put bait on it. The poacher spilled the beans.

35 kg of fish per pheromone bait. Fishing report!

Beef - has the color of ripe cherry with scarlet blood and notes of a sweet smell, a white film that easily separates from the main meat.

Pork is brown in color, with a smooth surface without spots.

IT IS IMPORTANT TO KNOW! Fishermen caught 25 kg of fish using the Fish XXL ! Read more…

How to prepare pike liver pate?

liver – 250 grams;
egg – 2 pcs.;
butter – 50 grams;
salt;
a pinch of paprika.

It is worth noting that you can add any spices to this dish, based on your own preferences and wishes. For example, seasonings for fish dishes, cinnamon, black pepper, coriander and so on.

We divide the cooking process into the following stages:

we cut up the fish, take out the liver and remove the film from it (if you purchased the liver separately, then simply remove the film);
fill the giblets with cold water and leave for half an hour;
In a blender bowl, break the egg and butter, melted to room temperature;
add pike liver, salt and pepper;
beat all ingredients with a blender until smooth;
pour the resulting mixture into a steamer bowl and cook for about 25-35 minutes (if you do not have this technique, then use a steam bath);
transfer the mousse to a storage container, cool and place in the refrigerator for several hours.

This dish can be used to prepare sandwiches from toast bread or baguette. Spread a small layer of pate, put thinly sliced cucumber or tomato on top, garnish with chopped herbs, such as parsley, dill or green onions.

How to cook pike liver at home

liver - 250 grams;
egg - 2 pcs.;
butter - 50 grams;
salt;
a pinch of paprika.

It is worth noting that you can add any spices to this dish, based on your own preferences and wishes. For example, seasonings for fish dishes, cinnamon, black pepper, coriander and so on.

We divide the cooking process into the following stages:

we cut up the fish, take out the liver and remove the film from it (if you purchased the liver separately, then simply remove the film);
fill the giblets with cold water and leave for half an hour;
In a blender bowl, break the egg and butter, melted to room temperature;
add pike liver, salt and pepper;
beat all ingredients with a blender until smooth;
pour the resulting mixture into a steamer bowl and cook for about 25-35 minutes (if you do not have this technique, then use a steam bath);
transfer the mousse to a storage container, cool and place in the refrigerator for several hours.

Calorie content of pike

Processing method	Calorie content
Fresh	84 calories
Boiled	98 calories
Fried	127 calories
Dried	141 calories
Smoked	162 calories

Thus, fresh and boiled fish remain the least nutritious.

The benefits and harms of pike caviar

Healthy pike meat has a number of valuable properties, namely:

strengthens blood vessels and normalizes cardiac activity;
helps fight viruses and infections, strengthening the immune system;
promotes healthy functioning of the stomach, intestines, liver and pancreas;
serves as a prevention of diabetes;
has a beneficial effect on the nervous system;
reduces the level of bad cholesterol;
saturates the body with useful minerals and vitamins.

Pike is not very high in calories, and at the same time it contains a huge amount of B vitamins. Thanks to these properties, the product is useful for those losing weight - eating pike during a diet is not only possible, but also necessary.

Of course, it is better not to eat fried, smoked or salted fish - it will only harm your figure. Preference should be given to boiled, baked or stewed healthy pike.

Not only pike meat is suitable for consumption, but also the caviar of this river fish. The benefits of pike caviar for the body are that the delicacy:

raises the level of hemoglobin in the blood;
protects the body from the development of atherosclerosis;
has a beneficial effect on the brain.

Separately, it is worth noting the benefits of pike caviar for men - the product has a positive effect on potency and increases libido.

Nowadays, healthy pike caviar is not considered food for real gourmets, but in the old days it was a truly “royal” delicacy - it could only be found in the diet of noble and rich people.

Important! Pike caviar is a very salty product, and it is not recommended to abuse it. Also, you should not get carried away with pike caviar if you have hypertension, joint diseases and acute stomach ailments.

The beneficial properties of pike are so great that the fish has almost no contraindications - it can cause harm only if there is an individual allergy.

However, you need to take into account the characteristic feature of pike - this predatory fish can survive even in reservoirs with poor ecology. But all the toxic substances still accumulate in the fish’s body - and can harm humans after the pike reaches the table.

Advice! You need to purchase the product exclusively from trusted suppliers - they can guarantee that the pike was caught in clean water.

How to cook pike liver: recipe and step-by-step description

fish offal – 500 grams;
onions – 2 pcs.;
medium carrot – 2 pcs.;
black pepper;
salt;
cream – 200 ml;
margarine – 50 grams.

How to prepare pike liver at home is described below:

clean the liver, rinse under running water, salt and pepper;
transfer the giblets into a deep bowl, fill with water for 10-15 minutes;
remove the skins from the onion and cut it into thin rings;
clean, wash, then grate the carrots on a fine grater;
heat the frying pan, add margarine and fry the chopped pike liver;
then pour in our onions and carrots, add spices as desired and mix;
As soon as the onion acquires a golden hue, add cream and simmer for about 7-10 minutes;
After the appointed time has expired, turn off the heat, cover the frying pan with a lid and let it brew for a while.

Now let's talk about accompanying dishes. We have already told you how to prepare pike liver. Boiled new potatoes and cereals go best with fish offal. Before serving the dish, it is recommended to garnish it with a sprig of parsley and black peppercorns.

Cooking rules

Preserving fish at home is a responsible matter, so you should familiarize yourself with the basic rules that should be followed:

Any fish can be used for canning, river or sea, regardless of size. But in most cases, the question arises of how to process small river fish that have a lot of bones. Crucian pike, bream, carp and other representatives of fresh water bodies are often used in canned food;
To make canned food, it is advisable to use fish with intact skin and only fresh fish. In this case, only natural oil can be added. The fish is very tasty and piquant in tomato sauce;
The product is processed in a clean manner, utensils and materials are washed constantly. You should strictly follow the recipe so that there are no problems with storing canned food. Sterilization time is at least 8-10 hours, but it can be reduced by repeating the procedure several times;
An important point: it is necessary to ensure proper storage of the product. If all the necessary requirements for the manufacture of canned food are met, they can be easily stored at room temperature for a long time.

If the sterilization requirements are not met or the lids are not tightly closed, then the lids may swell and there is a risk that the jars will simply explode. Bloating is explained by the fact that bacteria begin to multiply in canned food, which leads to their spoilage. It is worth noting that there may be no unpleasant odor at all, but consuming such canned food is extremely dangerous to health.

If there is no confidence in the quality of sterilization of the cans and the tightness of the closure, then canned food should be stored only in a cold place and for no more than a week.

The fish is cleaned of entrails and skin, all fins and tail are removed, and the carcass is cut into two parts. The fish is generously sprinkled with salt. After 1.5 hours at room temperature, it is placed in prepared jars.

Poachers who caught 317 kg of fish were not punished

A group of fishermen revealed the name of the secret bait during interrogation.

Category: regional news.

A bay leaf and allspice are placed on the bottom, pieces of fish are laid vertically. There should be at least 2 centimeters left from the top of the jar.

A wire rack is placed in the pan on which the jars are placed. Water is poured, there should be about 3 centimeters left to the edges of the jars. Be sure to cover the containers with lids, but do not close them completely.

The water is brought to a boil and the jars are heated over low heat for about 1 hour. At this time, liquid should be released, which is drained into a separate container. Vegetable oil is pre-boiled, which, after draining the juice, is poured into jars. One container requires 5-6 tablespoons of oil.

How to prepare pike liver salad?

If you like interesting vegetable, meat or fish salads, then this cooking method is just for you. In the recipe we will use fish offal, mushrooms and some walnuts.

So, the necessary products:

pike liver – 150 grams;
champignons – 200 grams;
eggs – 2 pcs.;
pickled cucumbers – 4-6 pcs.;
rye bread or ready-made crackers – 50 grams;
salt;
pepper;
green onions – 2-3 bunches;
garlic – 2 cloves;
half a lemon.

This method of preparing pike liver is very simple. Cooking does not take much time.

How to cook pike liver? Algorithm of actions:

First, clean the liver and fill it with cold water;
cut the mushrooms in half and fry them in vegetable oil (you can use any oil: olive, sunflower or grape);
Squeeze the garlic juice into a separate bowl;
cut the lemon into thin slices, chop the green onions and add it all to the garlic juice;
tear off the roots from the cucumbers and cut them into slices;
by this time the mushrooms are already completely fried, now you can add liver to them;
cook the liver until a crust forms, remove the frying pan from the heat;
Combine all ingredients in a bowl, add salt, pepper and crackers.

Now let's move on to creating the special sauce.

How to prepare dressing for warm salad?

grain mustard – 25 ml;
lemon – 1 pc.;
butter – 50 grams;
salt;
a bunch of parsley or dill;
garlic - a couple of cloves.

To begin, put the mustard into a glass, squeeze out the lemon juice and add salt. Chop the garlic and herbs, add to the rest of the ingredients and pour in the melted butter. Cover the glass with a lid and shake well.

Season our fish salad with sauce, mix, and serve to guests. If desired, you can add peas or canned corn.

Pizza with liver and cheese

Another simple and very quick recipe is to make pizza using ready-made yeast dough.

package of yeast dough – 500 grams;
hard cheese – 200 grams;
fish offal – 300 grams;
tomatoes – 2-3 pcs.;
bell pepper – 1 pc.;
white onion – 1 pc.;
olives or black olives.

For the sauce you will need:

cream – 100 grams;
dried herbs;
salt;
black pepper;
garlic – 2-3 cloves;
champignons – 150 grams.

Having collected all the components of the dish, we proceed to its preparation.