Pike caviar is a delicious fish delicacy best prepared from fresh, freshly caught fish. Thawed raw materials for this recipe will not work. Basically, pike with caviar comes across to fishermen in early spring. Pike is a dietary product, but pike caviar has a higher calorie content than pike meat, although it is lower than that of noble fish caviar. It is not without reason that pike caviar has long been called the “Royal delicacy”. In taste, it is slightly inferior to black and (see the link for how to cook it at home). Easily digestible protein, trace elements, a small amount of fat - this is what pike caviar is valued for. So, the pike has just been caught, delivered home, it's time to start salting the caviar.
Ingredients for making salted pike caviar
- pike caviar - 450 grams;
- coarse salt - 1.5 large spoons;
- one bulb;
- vegetable oil - 4-5 large spoons.
How to salt pike caviar at home
Wash the pike, cut open the belly.
Carefully, so as not to damage the caviar bags, remove the insides of the fish.
Yastyk - remove a bag of caviar from the belly of a pike. Rinse under running water carefully so as not to disturb the integrity of the ovary.
Release the eggs from the film. There are several ways to do this: you can rub the caviar through a sieve. The film will remain on the sieve. You can beat with a mixer, while whipping, the film will wrap around the whisk. Or just separate the film with your hands and beat the caviar with a fork. The film is also wound on the fork. If the film is not completely removed, the caviar will be bitter.
Add coarse salt to the caviar.
Continue whisking the caviar and salt with a fork. During whipping, foam appears, the color of the caviar changes to a lighter one.
After about half an hour, the eggs begin to separate from each other. The color of the caviar changes noticeably. She gets darker.
Transfer the caviar to a saucepan, cover with a lid and place in the refrigerator for at least 2 days.
For 2 days, the caviar will have time to salt well. Now you need to add finely chopped onion to it.
And add vegetable oil without the smell of seeds.
Gently mix the caviar with onion and oil. The caviar turned out crumbly. Each egg separately.
Pike caviar is ready. It was considered a classic option to serve pike caviar with pancakes. Traditions must be preserved. A pancake with royal delicacy is an incredibly tasty treat. And you can also just spread butter on a piece of bread and put caviar on top. It also makes a very tasty sandwich.
Although there are periods of spawning bans, recreational anglers, depending on the fishing regulations of a particular basin, are allowed to fish a little on certain gear from the shore outside the spawning areas during this time. And it happens that the fisherman comes across fish with caviar. If you followed the rules when fishing, then with a clear conscience you can pickle caviar at home. This is an incredibly tasty and valuable dish. And it doesn't matter if it's perch caviar, pike caviar, zander caviar, bream caviar or other fish. If you know, how to salt caviar at home and have proven caviar salting recipes your pleasure is guaranteed.
What you need to know before salting caviar at home:
- Caviar for salting should be fresh, that is, extracted from freshly caught fish.
- The fatter the fish and the larger the caviar, the more pleasant it will be for you to eat it.
- First of all, recipes for salting caviar of pike, pike perch, crucian carp, bream are popular, you can salt perch caviar.
- It is important to clean the caviar from the chaff: open the film and rub the back of your hand through an enameled colander - an aluminum colander is not suitable, because its sharp edges will spoil the eggs.
How easy it is to salt caviar at home - a universal recipe:
To salt fish caviar at home, you will need an enamel pan, gauze, as well as water, salt, seasonings (bay leaf, black pepper and allspice). Pour three times more water into the pan than prepared caviar. We give the water to boil and salt abundantly, omit the seasonings. Next, you need to turn off the stove and pour caviar into the prepared water, not forgetting to stir. We leave to stand under the lid for about 15 minutes, and then discard the caviar through cheesecloth. The cooled caviar is removed in the refrigerator. Keep for about a month.
How to salt zander caviar
Pike perch - in itself - an excellent fishing trophy. BUT zander caviar- a source of easily digestible protein, vitamins B, C, A, E, amino acids, calcium, magnesium, zinc, copper, iron, nickel, manganese. Pike perch caviar can be fried, but it turns out no less tasty home-salted pikeperch caviar.
To pickle caviar, you will need:
- 800 g of caviar, 300 g of salt for the solution, 3 liters of water for the solution, 1 teaspoon of salt, 4 tablespoons of oil.
Recipe for salting zander caviar: Place pikeperch caviar in a deep bowl and chop it with a sharp knife. Pour boiling salt solution from 1 liter of water and 100 g of salt and stir it well with a fork so that films are wound around it. Then drain the liquid, prepare a new solution of water and salt, taken in the same amount, and refill the zander caviar. Repeat the manipulations with the fork, drain the brine again and select the films. Pour the cleaned caviar for the last time with boiling water with salt, prepared from the last 100 g of salt and a liter of water. Mix thoroughly again and fold on a fine sieve for 15 minutes. Pour 2 tablespoons of vegetable oil into a clean liter jar, fill it with 70% caviar, add a heaping teaspoon of salt and mix. Now fill the jar with caviar and pour 2 more tablespoons of vegetable oil on top. Close the jar with a lid and put it in the refrigerator, after 5 hours it can be eaten. Caviar is lightly salted, crumbly, delicate yellow.
Now you know, how to salt zander caviar at home.
How to salt pike caviar
Home-salted pike caviar is an exquisite delicacy. Pike caviar is in no way inferior in taste to recognized delicacies, and one can talk endlessly about its benefits. Unlike black and red caviar, it is considered more dietary due to its low fat content, but the benefits of pike caviar are high in protein, trace elements and vitamins A and D. In Russia, pike caviar was eaten with pancakes, and it was highly valued. Every angler should have several caviar salting recipes pike at home.
Recipe 1
To pickle caviar, you will need:
- pike caviar - 550 grams, salt - 2 tablespoons, vegetable oil - 10 ml.
Recipe for salting pike caviar: Rinse the pike thoroughly and carefully remove the eggs in the bags. Rinse the pike caviar and remove the eggs from the bags, carefully making sure that there are no film residues in the caviar. Add the salt to the caviar and beat it thoroughly with a fork until the salt has dissolved, about 20 minutes. Pike caviar is ready for salting as soon as a white foam appears. Now add 2/3 of the vegetable oil to the caviar and mix well. Put the caviar in a glass jar or saucepan, and pour the remaining oil on top. Close the container tightly with a lid and refrigerate for 5 days. Pike caviar prepared according to this recipe is ready to eat in five days.
Recipe 2
If you are impatient to enjoy the taste of home-salted pike caviar, then take note of a quick and easy recipe for salting pike caviar.
To pickle caviar, you will need:
- pike caviar - 300 grams, water, salt.
Pike caviar, without removing from the bags, place in a deep bowl and place with a fork. Pour 1.5 liters of boiling water into the caviar and stir it for another five minutes, removing the films. Drain the hot water and fill the caviar with cold water, drain again, stirring and removing the films. It is required to wash the caviar thoroughly and for a long time, it may take 10 procedures or even more. After that, the caviar should be dried. Salt the dried caviar to taste and stir until the salt dissolves. Caviar can be transferred to a jar and put in the refrigerator. After 6 hours it is ready for use.
How to salt pike caviar video
After watching the video, it will become more clear to you how to salt pike caviar at home quickly and easily.
How to salt perch caviar
Perch is one of the most common fish in Russia. It is found in the fresh water of large reservoirs, ponds, rivers, lakes. If you caught perch with caviar, try making salted perch caviar. To make it really tasty, you need to salt it properly. To help you, simple salting recipes that will make perch caviar fragrant, tasty and healthy: perch caviar contains folic acid, potassium, phosphorus, omega-3 fatty acids and protein
Recipe for salting perch caviar with marinade
To pickle caviar, you will need:- caviar of one perch, 1 liter of water, 2 tbsp. l. salt, ½ tsp. ground coriander, 10 black peppercorns, 4 allspice peas, 2 bay leaves.
Recipe for salting pike caviar: Rinse the perch roe under warm running water. During the washing process, do not remove the caviar from the bags. Release the caviar from the film. To do this, arm yourself with a fork or spoon. These cutlery will greatly facilitate the process of separating the eggs from the film. Prepare the marinade. To do this, pour water into the pan and add salt. Add lavrushka, coriander, black and allspice peas. Bring to a boil and cook for 20 minutes. Pour perch caviar with hot marinade and mix vigorously. Let the caviar brew for 20 minutes. Drain the marinade with a colander. Make a water bath. To do this, fill a large saucepan with water and place a smaller saucepan in it. Put the caviar in the last one. Boil it for 15-20 minutes. During the cooking process, caviar must be stirred with enviable regularity. Ready perch caviar should be crumbly and white. Such heat treatment will completely relieve it of specific astringency. Ready caviar can be slightly salted to taste. If it turned out to be dry, add a few drops of vegetable oil to it.
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Every true fisherman should be able not only to catch fish, dry it and dry it, but also to salt the caviar on their own. After all, properly salted fish caviar is a real delicacy. In addition, homemade caviar is very useful due to its naturalness and high content of nutrients. In this article, we will talk about the technology of salting fish caviar at home and give several detailed recipes that will help you prepare a surprisingly delicious snack.
How to get caviar from fish
You can use caviar for salting only if the fish is fresh enough. To remove the caviar, you need to act very carefully and carefully. First, cut open the belly of the fish. Then we pick up the elongated shell bags with caviar with our fingers and slowly separate them from the cavity of the fish. It is very important to take out the caviar with whole ovaries, since if handled carelessly, bitter bile can get into the caviar. Yastyki are separate roe parts covered with a thin film, the internal filling of which plays a binding role for eggs.
Preparing caviar for salting
Salmon caviar is ideal for salting, as well as pike, roach, perch, carp, rudd, bream and crucian. To prepare a snack, we need at least 150 grams of caviar. The main preparatory stage is the release of eggs from the film. This procedure is called "piercing". Since we are working with a small amount of caviar, for these purposes you can use a colander, sieve or vegetable grater with non-sharp edges of the holes. The larger the eggs, the larger the holes in the bowl should be so that the eggs can freely pass through them. But the caviar cleansing process is much faster if we use a colander. Having picked up the necessary dishes, we begin to slowly and carefully wipe the caviar, after cutting the film with a knife. If the total weight of caviar is more than 2 kg, then it is better to clean it on a kitchen board with a knife (its back side).
Salted caviar recipes - preface
Recipe #1
First we need to prepare the rapa. Rapa is a special saline solution for washing fish caviar. The proportions of a standard brine are 100 g of salt per 1 liter of water. We bring the solution to a boil and let the solution cool slightly (many argue that boiling water is needed, but I do not agree with this). Stir the caviar with a fork for about 3 minutes so that the hot solution covers all the eggs. Then we drain the brine and prepare a new one to repeat the procedure. A total of 3 fills are required.
With the first two, the water turns cloudy, and the third time it should be more transparent and clean. Then you need to free the caviar from excess moisture. To do this, we discard it on a sieve and wait 10-15 minutes until all the water has drained. In the absence of a sieve, the eggs can be laid out on a flat surface in an even layer of 3-4 cm and placed at a slight slope for some time. This method will help drain the water no worse than through a sieve.
After that, we take a glass jar with a volume of about 1 liter and pour 2 tablespoons of vegetable oil into its bottom. Pour caviar on top, but not to the top, but about 75% of the can. Add a full teaspoon of salt and mix well with a fork. Then we fill the rest of the jar with caviar and pour sunflower oil on top - about a layer of 5 mm.
We close it all with a plastic lid and let it stand in the refrigerator for several hours, but it is better to leave it all night. In the morning you can already enjoy sandwiches with delicious crumbly light amber caviar. The appetizer tastes slightly salty and absolutely does not smell like fish. The total cooking time is only about 30 minutes. If, when preparing caviar in this way, sterilize all the dishes (jars, sieve, lid, fork, spoon), then closed caviar can be stored in the refrigerator for a very long time - more than 1 month.
Recipe number 2
For salting caviar according to this recipe, we need an enamel pan. We fill it with water - in terms of volume, about three times more than the volume of available caviar. Add salt to the water (as for boiling eggs) and bring the salt solution to a boil.
In boiling water, add various spices and spices to taste: bay leaf, ground black pepper, black peppercorns. Then remove the water from the fire and pour the prepared caviar into it. Cover the pan tightly with a lid and leave to infuse for 15 minutes, no more. We filter the caviar through gauze, while the water should drain completely. After the caviar has cooled, it is ready for use.
Storage in the refrigerator at a temperature of 0 -5 C is possible for a month. Having caught a good pike, you can salt the caviar according to these recipes. From the carcass, you can cook fish cakes. And from the head and tail, you can cook a good ear for nature. As a result, you will have a fish day.
Recipe number 3
This method of salting caviar is significantly different from others. Such caviar is usually called "pressed caviar". For salting, caviar is in pauses, that is, in bags in which it is initially located. Even torn and damaged bags will do. Also in one dish you can salt a mixture of caviar of different river fish.
Salting is done by laying pauses with caviar in layers in a bowl and filling them with a large amount of salt. In this case, each layer must be separated by a gasket made of rigid material. After salting, the caviar is washed and dried. The result should be oblong rectangles of dark color. Even if we see the recipe for pressed caviar for the first time, we are already familiar with it and have tried it more than once. After all, such caviar can be in any dried fish.
Recipe number 4
This recipe is distinguished by a special way of cleaning and washing the caviar. For 2 kg. caviar you will need: water; salt; colander; several deep cups; gauze; large saucepan. Bring 5-8 liters of water to a boil and pour it over the caviar, previously placed in a deep cup. Try to get boiling water on all caviar bags. Under the influence of hot water, the film moves away from the caviar and curls up. Thus, we will be able to quickly and efficiently free the caviar from the shell. It is important to fill the caviar quickly so that the water does not cool down. You can also clean the caviar from the film using a meat grinder - when scrolling, the entire film remains on the knife. Next, get rid of the small remnants of the film.
Pour the caviar with a large amount of cold water and mix it thoroughly so that each caviar is well washed. We carry out the washing procedure 10-15 times, all the time changing the water until it becomes transparent.
Particular attention should be paid to the color of caviar - it should be brick or bright orange. If it is dirty yellowish, then steaming was not enough and additional heat treatment is necessary. In this case, fill the caviar with boiling water again. After thorough washing, making sure that the caviar is clean enough, transfer it to dry gauze and tie it in a knot. For complete drainage of water and easy drying, the knot can be hung.
Further, your actions depend on how long you want to prepare caviar. If you eat it in 1-2 weeks, then in 400-500 g of caviar it is enough to put a large pinch of salt and mix well. After it has stood for 1 day in the refrigerator, it can be eaten. For longer storage, the knot with caviar is soaked in brine. The brine is prepared from cold boiled water, to which salt is added (5-6 liters of water and 7-8 tablespoons of salt are enough for 1.5 kg of caviar). A gauze knot with caviar is lowered into this brine and kept there for 15 minutes. Then, to prevent the formation of salt, the caviar is washed once in a colander with cold water.
After all the water has drained, the caviar is transferred to glass jars, closed with a lid and put in a cold place for storage. Caviar salted in this way can be stored for 1-2 months.
In preparing this issue, I caught a pike with caviar and at home I shot a video of a recipe for cooking inherited. It is interesting to note that this recipe combines the features of several of the above mentioned recipes and has its own individual secrets. I highly recommend watching.
If you want to salt trout caviar you can use the following recipe:
The caviar, washed and cleaned from the yastyk, is immersed in hot brine. To prepare half a liter of brine, you need 10 grams of sugar and 30 grams of salt. After an hour, the caviar should be thrown onto a shower lag, covered with a layer of gauze, and the brine should be allowed to drain. After that, the caviar is placed in a glass jar and stored in the refrigerator.
If needed salt pike caviar, then you only need salt (per 100 grams of caviar - 1 incomplete teaspoon) and boiling water. Moreover, there should be one and a half times more water than caviar. The eggs are separated from the spit, washed and mixed with brine, in which they will be infused for a day. Then the liquid is drained using gauze, and the finished caviar will be hidden in the refrigerator.
And if you bought a fish of the salmon family, then watch the following videos on how to pickle red caviar:
Tips and little tricks
* The fatter the fish, the tastier and healthier its caviar.
* Salt for salting is better to use fine "Extra".
* Spring caviar is most suitable for salting. It is larger, more nutritious and can be stored for a very long time.
* Very often, caviar smells like mud, to get rid of an unpleasant smell, vinegar and sugar are added to it.
* Do not use metal utensils. Dishes for cooking caviar should be glass, porcelain, wood or earthenware.
* It is possible to pickle even frozen caviar. For example, trout caviar, which is sold frozen.
* To determine the readiness of the salt brine, you can use raw peeled potatoes. Place the potato in the water and gradually add the salt while stirring. As soon as the potatoes float to the surface, the brine is ready.
Conclusion
So, now you can salt the caviar of any river fish yourself, making it the main dish of your table. It remains only to stock up on 2-3 rolls of fresh bread and butter, as such a delicious snack is eaten very quickly. Both adults and children love her. Especially if the caviar is seasoned with finely chopped onions, spices and vegetable oil.
I hope our recipes and tips have been useful to you, and now you can delight your loved ones with this delicious delicacy all the time.
How to pickle caviar of river fish at home? LITTLE TRICKS FOR SALTING RIVER CAVIAR - pressed caviar! 4 best recipes from experienced fishermen
Every true fisherman should be able not only to catch fish, dry it and dry it, but also to salt the caviar on their own. After all, properly salted fish caviar is a real delicacy. In addition, homemade caviar is very useful due to its naturalness and high content of nutrients. In this article, we will talk about the technology of salting fish caviar at home and give several detailed recipes that will help you prepare a surprisingly delicious snack.
How to properly get caviar from fish. You can use caviar for salting only if the fish is fresh enough. Remove caviar from pike at home To remove the caviar, you need to act very carefully and accurately. First, cut open the belly of the fish. Then we pick up the elongated shell bags with caviar with our fingers and slowly separate them from the cavity of the fish. It is very important to take out the caviar with whole ovaries, since if handled carelessly, bitter bile can get into the caviar. Yastyki are separate roe parts covered with a thin film, the internal filling of which plays a binding role for eggs.
Preparing caviar for salting Caviar of pike, roach, perch, carp, rudd, bream and crucian is ideal for salting. To prepare a snack, we need at least 150 grams of caviar. The main preparatory stage is the release of eggs from the film. This procedure is called "piercing". Since we are working with a small amount of caviar, for these purposes you can use a colander, sieve or vegetable grater with non-sharp edges of the holes. We get rid of the caviar from the film. The larger the eggs, the larger the holes in the bowl should be so that the eggs can freely pass through them. But the caviar cleansing process is much faster if we use a colander. Having picked up the necessary dishes, we begin to slowly and carefully wipe the caviar, after cutting the film with a knife. If the total weight of caviar is more than 2 kg, then it is better to clean it on a kitchen board with a knife (its back side).
Salted caviar recipes - preface
Recipe #1 First we need to prepare the rapa. Rapa is a special saline solution for washing fish caviar. Pour caviar with brine Proportions of standard brine - 100 g of salt per 1 liter of water. Bring the solution to a boil and pour hot caviar into it. Stir the caviar with a fork for about 3 minutes so that the hot solution covers all the eggs. Then we drain the brine and prepare a new one to repeat the procedure. A total of 3 fills are required. With the first two, the water turns cloudy, and the third time it should be more transparent and clean. Then you need to free the caviar from excess moisture. To do this, we discard it on a sieve and wait 10-15 minutes until all the water has drained. In the absence of a sieve, the eggs can be laid out on a flat surface in an even layer of 3-4 cm and placed at a slight slope for some time. This method will help drain the water no worse than through a sieve. After that, we take a glass jar with a volume of about 1 liter and pour 2 tablespoons of vegetable oil into its bottom. Pour caviar on top, but not to the top, but about 75% of the can. pour caviar with oil Add a full teaspoon of salt and mix well with a fork. Then we fill the rest of the jar with caviar and pour sunflower oil on top - about a layer of 5 mm. We close it all with a plastic lid and let it stand in the refrigerator for several hours, but it is better to leave it all night. In the morning you can already enjoy sandwiches with delicious crumbly light amber caviar. The appetizer tastes slightly salty and absolutely does not smell like fish. The total cooking time is only about 30 minutes. If, when preparing caviar in this way, sterilize all the dishes (jars, sieve, lid, fork, spoon), then closed caviar can be stored in the refrigerator for a very long time - more than 1 month.
Recipe number 2 For salting caviar according to this recipe, we need an enamel pan. Pour water into it - about three times more in volume than the volume of the available caviar .. Add salt to the water (as for boiling eggs) and bring the saline solution to a boil. In boiling water, add various spices and spices to taste: bay leaf, ground black pepper, black peppercorns. Then remove the water from the fire and pour the prepared caviar into it. Cover the pan tightly with a lid and leave to infuse for 15 minutes, no more. We filter the caviar through gauze, while the water should drain completely. After the caviar has cooled, it is ready for use. Storage in the refrigerator at a temperature of 0 -5 C is possible for a month.
Recipe number 3 This method of salting caviar is significantly different from others. Such caviar is usually called "pressed caviar". salt pike caviar in pluses. For salting, caviar is in pauses, that is, in bags in which it is initially located. Even torn and damaged bags will do. Also in one dish you can salt a mixture of caviar of different river fish. Salting is done by laying pauses with caviar in layers in a bowl and filling them with a large amount of salt. In this case, each layer must be separated by a gasket made of rigid material. After salting, the caviar is washed and dried. The result should be oblong rectangles of dark color. Even if we see the recipe for pressed caviar for the first time, we are already familiar with it and have tried it more than once. After all, such caviar can be in any dried fish.
Recipe number 4 This recipe is distinguished by a special way of cleaning and washing the caviar. For 2 kg. caviar you will need: water; salt; colander; several deep cups; gauze; large saucepan. Bring 5-8 liters of water to a boil and pour it over the caviar, previously placed in a deep cup. Fill the pike caviar with boiling water Try to get the boiling water on all the caviar bags. Under the influence of hot water, the film moves away from the caviar and curls up. Thus, we will be able to quickly and efficiently free the caviar from the shell. It is important to fill the caviar quickly so that the water does not cool down. You can also clean the caviar from the film using a meat grinder - when scrolling, the entire film remains on the knife. Next, get rid of the small remnants of the film. Pour the caviar with a large amount of cold water and mix it thoroughly so that each caviar is well washed. We carry out the washing procedure 10-15 times, all the time changing the water until it becomes transparent. Particular attention should be paid to the color of caviar - it should be brick or bright orange. If it is dirty yellowish, then steaming was not enough and additional heat treatment is necessary. In this case, fill the caviar with boiling water again.
After thorough washing, making sure that the caviar is clean enough, transfer it to dry gauze and tie it in a knot. For complete drainage of water and easy drying, the knot can be hung. Further, your actions depend on how long you want to prepare caviar. If you eat it in 1-2 weeks, then in 400-500 g of caviar it is enough to put a large pinch of salt and mix well. After it has stood for 1 day in the refrigerator, it can be eaten. For longer storage, the knot with caviar is soaked in brine. The brine is prepared from cold boiled water, to which salt is added (5-6 liters of water and 7-8 tablespoons of salt are enough for 1.5 kg of caviar). A gauze knot with caviar is lowered into this brine and kept there for 15 minutes. Then, to prevent the formation of salt, the caviar is washed once in a colander with cold water. After all the water has drained, the caviar is transferred to glass jars, closed with a lid and put in a cold place for storage. Caviar salted in this way can be stored for 1-2 months.
Tips and little tricks
The fatter the fish, the tastier and healthier its caviar. Salt for salting is better to use a small "Extra". Spring caviar is most suitable for salting. It is larger, more nutritious and can be stored for a very long time. Do not use metal utensils. Dishes for cooking caviar should be glass, porcelain, wood or earthenware. It is possible to pickle even frozen caviar. For example, trout caviar, which is sold frozen. To determine the readiness of the salt brine, you can use raw peeled potatoes. Place the potato in the water and gradually add the salt while stirring. As soon as the potatoes float to the surface, the brine is ready.
When talking about fish caviar, most often for some reason they recall sturgeon caviar, black or red. There are no words, this product is very tasty.
However, in Russia, caviar and other freshwater fish have long been valued. Moreover, with proper preparation and storage, it turns out no less appetizing.
And some gourmets even prefer it to other similar products. Salted pike caviar is one of those delicacies.
First of all, it should be noted that this product does not have to be salted only, pike caviar is also tasty when fried, and some housewives manage, by mixing it with flour, to make something like fritters out of it.
However, the product in salty form is something special.
Fish selection
The preparation we are talking about now requires thoroughness, regularity and a certain sequence of actions. Let's start with the choice of fish. There are several simple principles:
- the larger the pike, the more caviar in it; but remember that too large individuals may have an unpleasant smell of mud, which is transmitted to all parts of the fish;
- the gills of fresh pike are bright pink; gray color indicates that it was stored for a long time;
- give preference to fresh rather than frozen fish; when frozen, caviar may fall out of the bags, and it will be difficult to wash and separate it from the films.
Separation from ovaries
Yastykami called pouches, in which eggs develop. Preferably before salting delete. This is done in several ways:
Final flush
A layer of gauze is placed at the bottom of the colander. The caviar separated from the ovaries is placed there. All this is poured with water, allowed to drain and gauze is squeezed out. The product is ready for salting.
How to salt pike caviar
Ingredients:
- pike caviar - 500 g;
- salt, preferably sea salt, it is smaller - 3 tablespoons;
- sunflower oil - 100 g.
eggs sprinkled with salt mix, pour over 80 g butter. If the salt rises to the surface, it is removed with a spoon, this is a surplus. The product is laid out in a container and placed in cool place (not in the refrigerator!) for 6-7 hours. 
Then pour the rest oil and put in the refrigerator. For an ideal taste, it is advisable to keep the caviar there for a week. 
Important. It is not required to pour over the product with boiling water - salt neutralizes harmful microorganisms anyway.
The benefits and harms of pike caviar
Everything that happens on our table has both benefit and certain harm in certain diseases. Useful properties of pike caviar include:
- it is believed that it greatly strengthens the immune system due to the high content of amino acids;
- it is the richest source of iodine;
- recommended for children from 3 years old for the prevention of rickets, as it strengthens the skeletal system;
- omega-3 acid, which it contains, is an excellent tool for the prevention of cancer;
- Its regular use cleanses the blood and improves its composition.
As for the possible harmful effects, it is desirable to limit (but not exclude!) the use of this product in the following cases:
- with hypertension; the product contains salt in excess, which can provoke an increase in pressure;
- with diseases of the kidneys and other organs of the gastrointestinal tract;
- with arthritis, arthrosis, gouty conditions;
- during an exacerbation of any disease.
So, trying to cook this delicious dish, do not be afraid of negative consequences. Follow a simple recipe, and very soon you will be able to please your guests with a real delicacy of your own preparation.
Useful video
How to salt pike caviar at home in the video below:
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