Whitefish caviar is a delicious and relatively inexpensive delicacy. It costs less than other types of caviar. Such caviar looks like trout caviar, but the eggs are slightly smaller. If you are lucky enough to get a fresh product, salt it yourself and then use it at your discretion.
The eggs of whitefish caviar are rather small
- Servings: 10
- Time for preparing: 40 minutes
Recipe for salting whitefish caviar at home
For salting, you need only a few ingredients. The procedure will not take long.
Also prepare a colander, several bowls, a piece of cheesecloth, and a storage container.
- Put salt and bay leaf into the water and put the pan on the fire.
- Separate the caviar from the film. This can be done using a colander with large holes. Moisten it with water and push the caviar through it. Do this carefully so that the eggs do not burst.
- When the brine boils, fill it with caviar and within 2 minutes. stir without stopping. This will kill the bacteria. Leave the bowl for 10-15 minutes for the water to cool.
- Place three folded cheesecloth on a clean bowl. Pour the contents of the pan onto cheesecloth, lift it up and let all the water drain.
Store the finished caviar in a container with a lid in the refrigerator.
Donuts with whitefish caviar
Salted caviar can be eaten with a spoon, spread on bread, or used as part of other dishes. Caviar donuts are a non-standard solution that will surprise your loved ones. To prepare them you need:
- 120 g of salted caviar;
- 1 boiled potato;
- 50 g of hard cheese;
- 4 tbsp. l. semolina;
- 1 egg;
- 1 st. l. sour cream;
- 1 st. l. flour;
- 50 g mayonnaise;
- 1 tsp lemon juice;
- 1 pickled cucumber;
- ½ tsp adjika;
- ½ tsp baking powder;
- 1 st. l. chopped dill;
- salt to taste.
How to cook:
- Grate boiled potatoes and cheese on a fine grater. Mix them, add sour cream, semolina, dill, egg and caviar. Mix thoroughly and leave for 20-30 minutes to swell the semolina.
- Add flour, salt and baking powder. Knead a soft dough.
- With wet hands form small balls and fry them in a large amount of vegetable oil. Remember that the balls will expand during frying, so do not put them tightly together.
- Transfer donuts to paper towels to drain excess oil. At this time, prepare the sauce. For him, finely chop the pickled cucumber, mix it with mayonnaise, adjika and lemon juice.
Serve hot donuts drizzled with sauce.
Home-salted caviar is a natural delicacy without industrial preservatives and flavor enhancers. If you love caviar, we offer you several recipes for salting this product at home.
How to pickle pink salmon caviar
In order for the caviar to turn out tasty and at the same time retain all the useful qualities, you need to cook it correctly.
Ingredients:
- Pink salmon caviar - 450 g.
- Boiled water - 170 ml.
- Salt - 55 g.
- Sugar - 4 g.
Cooking:
- Dissolve salt and sugar completely in water.
- Separate the caviar taken out of the abdomen from the film bag. To do this, put the caviar in cheesecloth, folded 4 times, and rinse abundantly under hot water or remove the films manually.
- Place the eggs in a bowl of prepared brine for 2 hours.
- Next, throw the caviar on a sieve, let it dry well.
- Then put the caviar in a sterilized jar.
- Fill the caviar with any vegetable oil or you can leave it dry.
- Close the caviar container tightly and try to consume it within 4 days.
How to pickle salmon caviar
Salmon caviar is the most delicious and nutritious. It can be easily prepared at home in a couple of hours.
Ingredients:
- Water - 300 ml.
- Salt and sugar - 2.5 tbsp. l.
- Red caviar - 150 g.
- Oil - 65 ml.
Cooking:
- Prepare brine: boil water with salt and sugar, let cool.
- Separate the eggs from the caviar with a fork, rinse under running water.
- Pour the caviar with the prepared solution for 1 hour.
- After the specified time, drain the liquid, put the caviar on a paper towel, and change it as it gets wet.
- When the caviar is dry, transfer it to a clean container and pour refined oil over it.
- Store the product in the refrigerator.
How to pickle pike caviar
Pike and its caviar are an excellent addition to the daily diet. After salting, caviar acquires a golden hue and has a pleasant taste.
Ingredients:
- Pike caviar - 270 g.
- Water for washing - 1.5-2 liters.
- Salt for pre-treatment - 2 tbsp. l.
- Salt and spices for brine - to taste.
- Oil - 60 ml.
Cooking:
- Remove the caviar from the belly, being careful not to damage the caviar bags (oves), carefully remove the films.
- Pre-treat the caviar semi-finished product: rinse for a long time to completely remove traces of blood, veins, and other impurities.
- Treat the caviar with saline. To do this, in 2 liters of boiling water, dissolve 2 tbsp. l. salt. Pour the fish with the resulting brine for 3-4 minutes. Then drain the liquid.
- Next, prepare warm brine from 500 ml of water and ½ tsp. salt. Fill them with caviar for a quarter of an hour. Then strain the caviar with gauze.
- Salt the caviar to taste and sprinkle with spices, pour oil into it. Stir with a fork until the salt dissolves.
- Place the caviar in a small glass jar and refrigerate for 3 hours.
- To get excellent caviar, it is better to use fatty varieties of fish.
- For salting, it is recommended to use Extra salt.
- For successful pickling, caviar obtained in the spring is suitable. Her eggs are larger, nutritious and stored much better.
- Both fresh and frozen caviar are suitable for salting.
- Potatoes are used to determine the readiness of brine. Raw root crops need to be put in water, and then start adding salt. When the potatoes separate from the bottom and float to the top, the brine is ready.
This is how easy it is to pickle caviar in your kitchen. As a result, you will get a natural and very useful product for the whole family.
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.
delicious snack
Salted fish caviar, spread in a thin layer on a sandwich with butter, is very healthy and has a wonderful taste. Caviar sandwiches can be safely served on the festive table - most guests will appreciate this dish. The cost of finished caviar in the store is quite high, even if we are not talking about expensive varieties, but about the caviar of the most common fish: herring, capelin, flounder. But you don't have to buy caviar! It is quite possible to do it yourself.
Types of salted caviar
There are several types of raw fish caviar: pressed, ovary and granular.
The most common granular caviar, this type also includes the most expensive types of caviar: red and black. Whole eggs are located separately from each other, granular caviar is easily applied to the base. The ovary caviar is dense, the eggs are in a film (ovary). Most often, immature fish caviar is salted this way. The recipe for salting pressed caviar is quite old. It has been preserved since the times when storage methods were not as diverse as they are today. For safety, the caviar was immersed in a strong brine, squeezed several times, and pressed.
How to salt caviar for sandwiches
Layers of caviar are carefully removed from the abdominal cavity of the fish, washed, separated from the films before salting. Caviar, if necessary, can be passed through a large sieve, trying not to damage the eggs. In order to destroy the smell of mud, characteristic of many types of fish, sugar and vinegar are added to the caviar. Salt is added at the rate of 1 teaspoon per hundred grams of caviar. The salting time takes from 12 to 24 hours. This is a general recipe that works for most types of caviar.
Removing the ovaries before salting the eggs
You can free the eggs from the films using an ordinary fork, but this method requires some skill and can be overwhelming for a beginner. The easiest way is to prepare hot water and pour it over the yastyks. Under the influence of temperature, the films will easily detach from the eggs.
How to wash caviar and prepare it for salting
Before salting, caviar must be washed well. It would seem that this is simply impossible! But in fact, this is not at all difficult to do, even if the size of the eggs is very small. To do this, two layers of gauze are covered at the bottom of the bowl. Caviar is laid out on gauze, the fabric is neatly tied into a bag. The bowl is filled with water so that you can rinse the bag of caviar. After washing, allow excess water to drain. To do this, caviar, along with gauze, must be laid out on a sieve. Ready!
How to pickle pike caviar
For salting pike caviar, you need boiling water and salt. Water should be one and a half times more than fish, and salt should be about 1 incomplete spoon (tea) per 100 grams of caviar. Yastyki need to be carefully ripped open and the eggs freed from the films, mixed with brine and let it brew for a day. After a day, excess liquid can be filtered through cheesecloth.
How to salt trout caviar
The trout caviar freed from the ovary must be thoroughly washed and immersed in hot brine. The brine only needs sugar and salt. The amount of brine, of course, depends on the amount of caviar, but the general proportions are as follows: for 500 g of water - 30 g of salt and 10 g of sugar. It is enough to immerse the caviar in brine for 1 hour, then put it in a colander covered with gauze and let the liquid drain. You need to store such caviar in a glass jar in the refrigerator.
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.
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