Marinated Pike

Prepare the necessary ingredients for marinated pike: carefully clean the fish from scales, remove the innards, rinse both inside and outside several times.

Cut off the heads, tails, and all fins from the pike. Rinse the fish carcasses again and cut them into portion-sized pieces, approximately 2 cm wide.

In a deep bowl or salad bowl, mix salt, granulated sugar, ground black pepper, ground coriander, and prepared mustard (not dry seeds). It is the mustard that will give the marinated fish that missing touch of spicy taste! The sugar in the marinade will play the role of an acid neutralizer. It is preferable to use freshly ground coriander, not powdered, directly into the container.

Pour vegetable oil and vinegar with an acidity level not exceeding 6%. You can use basil, raspberry, apple, or regular 6% vinegar. Gently mix the prepared marinade.

Place the fish pieces into a special food container or jar and pour the aromatic marinade over them. Close the container tightly with a lid and refrigerate for 24 hours or leave it in a cool place for the same duration.

When serving the dish, peel and wash the onion, cut it into half rings and mix it with 1-2 tbsp fish marinade and chopped dill or parsley.

Place the onion cushion on a plate, and on top of it - pieces of marinated pike, shaking them slightly from the marinade. Put a little grain mustard on the pieces of pike.

Marinated pike is traditionally served chilled on a festive table.