Pike Yukola
Description
Suitable for both special occasions and everyday meals. Serve pike yukola with chilled foamy beer of any kind. Keep in mind that the cooler the room where the pike is drying, the juicier and meatier it will turn out—and the longer it will take to air-dry. Start tasting it after about a week of drying; the main thing is that you like it. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients. Scale the fish, gut it, and cut off the head, tail, and fins—you can use them to make a delicious fish soup! Rinse the fish.
- 2
Step 2
Fillet the carcass, cutting the flesh off the backbone. Pat the flesh dry with paper towels to remove excess moisture.
- 3
Step 3
Score the flesh into sections, but do not cut all the way through to the skin. Make such cuts on both sides of the fillet.
- 4
Step 4
Mix the salt, seasoning, and ground black pepper. Rub the flesh with this spice mixture and hang it on wire or string in a ventilated enclosed space so insects cannot get in. A draft is necessary for drying fish.
- 5
Step 5
Dry the yukola for at least a week and at most a month in a cool, breezy place. Be sure to make sure there are no insects anywhere. Serve pike yukola with beer. Enjoy your meal!