Shchupak u soli

Background

Shchupak u soli is a classic Ukrainian method of baking a whole fish—traditionally a river catch of pike—sealed beneath a tight crust of dampened coarse salt. The crust hardens in the heat, forming a protective shell that prevents moisture loss while lightly perfuming the flesh with the aromatics tucked in the cavity. Fisherfolk along the Dnipro favored this technique for its reliability: a fresh pike, a sack of coarse salt, a few sprigs of foraged dill and parsley, and a cut of lemon were enough to create a celebratory centerpiece. Today, the ritual remains the same—simple ingredients, minimal handling, and a focus on the sweet, delicate character of well-cooked pike.

Ingredients

• 1 whole pike (about 1.2–1.5 kg), scaled and gutted
• 1.5 kg coarse salt
• 3 egg whites
• 1 small bunch dill, divided
• 1 small bunch parsley, divided
• 1 lemon, half sliced, half for serving
• 3 cloves garlic, thinly sliced
• 1 small onion, cut into rings
• 1 tsp freshly ground black pepper
• 1 bay leaf
• 1 tbsp sunflower oil
• To serve: sour cream, grated horseradish, and slices of rye bread

Preparation

1. Rinse the pike and pat it dry thoroughly. Trim any sharp fins for easier handling. Lightly coat the skin with a thin film of sunflower oil so the crust separates cleanly after baking.
2. In a bowl, whisk the egg whites until just foamy. Add the coarse salt and mix until the texture resembles wet sand that clumps when pressed. This mixture will become the protective casing.
3. Season the cavity of the pike with the black pepper, then tuck in the bay leaf, a handful of torn dill and parsley, a few slices of garlic, several rings of onion, and 3–4 thin slices of lemon. Reserve remaining herbs for garnish.
4. Preheat the oven to 200°C and allow it to stabilize for 10 minutes.
5. On a baking sheet lined with parchment, press a bed of the coarse salt mixture roughly the length of the pike. Lay the stuffed pike on top, then cover it completely with the remaining coarse salt, packing firmly so no gaps remain. Smooth the surface; a tight seal is essential.
6. Bake until the crust is firm and lightly golden and the fish is just cooked through—about 40 minutes, depending on thickness. The crust should sound hard when tapped.
7. Remove from the oven and rest the pike for 10 minutes so the juices settle. Crack the crust with the back of a spoon, lift away large pieces of hardened coarse salt, peel off the skin, and gently portion the flesh. Discard the aromatics and spine.

Serving and Enjoyment

Plate tender flakes of pike with a spoon of cool sour cream swirled with freshly grated horseradish and a squeeze of bright lemon. Scatter chopped dill and parsley over the top, and finish with a pinch of black pepper. Serve alongside hearty slices of rye bread to soak up the juices. The contrast of silky fish, cool dairy, and lively heat from the horseradish captures the spirit of the river table.

Tips and Variations

• For a cleaner release after baking, keep the outer skin of the pike intact and well-coated with sunflower oil before encasing in the coarse salt mixture.
• Balance the aromatics: a touch more lemon adds brightness, while extra garlic, dill, and parsley deepen the herbal profile without overshadowing delicate pike.
• If you prefer a spicier note, increase the black pepper in the cavity and finish with a fresh grind at the table.
• Leftovers are excellent chilled: flake the pike and fold into a simple spread with a spoon of sour cream, a hint of horseradish, chopped dill, and a squeeze of lemon, then enjoy on toasted rye bread.