How to salt pike caviar at home?

Pike roe is an unjustly forgotten delicacy. In imperial times, it was valued higher than that of salmon or sturgeon fish. By its useful properties and taste, pike caviar is no worse than the generally recognized ones: black and red.

How to salt pike caviar at home

This fish is found almost everywhere. You can cook and salt pike caviar at home.

Important: the pike must be freshly caught.

Freshness of fish is determined by its pinkish fins. If the fish is not cooked immediately after the catch, the fins acquire a grayish tint.

Methods for salting pike caviar

How to salt pike caviar at home? There are many recipes. Connoisseurs of this product use various ingredients. But to salt pike caviar at home, there are two main ways. The first one is hot, the second is cold.

How to pickle pike caviar - hot or cold - choose for yourself how anyone likes.

Recipe number 1. Hot cooking

Before salting pike caviar, it is necessary to prepare:

• fish caviar;
• salt;
• boiled water;
• vegetable oil.

We take a fish. Carefully remove the patches and wash them.

Stages of preparation:

• tear the hawks into small pieces;
• pour boiling water, remove the film and garbage;
• we filter;
• rinse thoroughly;
• salt;
• beat until foam appears;
• put it in the refrigerator.

And now more about each of the stages:

1. Cut into small pieces bags with caviar.
2. Pour them into the prepared boiling water. Stir with a fork for 8-10 minutes. Films and various rubbish will remain on the fork.
3. Next step: rinse thoroughly with cold water. To do this, pour the remaining boiling water to caviar, pour into a 3-liter jar. Fill it to the top with cold water. Shake the contents of the jar with a fork. So repeat 8-10 times. Caviar will settle on the bottom of the can, and all the debris and remaining pieces of the film will spill out with water, as they will float on the surface.
4. We drain the water through a fine sieve, on top of which we put gauze in 2 layers. Very carefully squeeze and spread in a deep plate.
5. We add salt to taste, as you like.

Important: after salting, you need to thoroughly beat until foam appears.

Pour some vegetable oil. We clean in the refrigerator until morning. Caviar is ready. It turns out friable, does not contain excess moisture. Most importantly, it is safe to eat.

How to cook pike caviar. Hot pickle No. 2

There is not one option for cooking caviar. All recipes for how to salt pike caviar in a hot way are associated with the use of boiling water. Here is another home recipe. Maybe someone will like it more:

1. Take the caviar with the rosette. Scroll them in a meat grinder. Do not worry, the eggs will not be damaged. The film will remain on the knife of the meat grinder.
2. Pour water into the pan - 1 liter, pour 2-2.5 tablespoons of salt into it. Boil water.
3. We put caviar on a dish. The brine boiled, leave it to cool to 80 degrees.
4. Pour the brine into a dish with caviar, stir for 5-7 minutes. Caviar brightens, acquires an amber hue.
5. Through a colander covered with gauze in 2 layers, pour the brine. Spawn a little gently squeeze.
6. We pour it into a beautiful vase and put it in a cold place for 2 hours.

Now you have learned how to salt pike caviar at home. The resulting dish can be eaten. Caviar turns friable: eggs to eggs.

Recipe number 3: cold cooking

The cold method of salting pike caviar correctly is almost no different from the hot one. Caviar connoisseurs claim that cold-cooked caviar retains its beneficial properties, and from boiling water it loses them.

1. Free the caviar from the caviar by cutting them into pieces. The back of a knife or a teaspoon, we clean the caviar. Throw away the films.
2. Put the eggs in a bowl - 300 grams. Pour 2 tablespoons of salt there. Pour one glass of cold water. Mix well, leave in brine (brine) for 15-20 minutes.
3. Drain the water through a colander with gauze in 2 layers. We squeeze caviar in gauze very carefully.
4. We clean in the refrigerator for a day.

Caviar is ready. Enjoy your meal!

Old proven recipe

1. Thoroughly clean the fish and take out the paws with caviar.
2. We rinse them with cold running water. Large particles of the film float up. Drain the water.
3. Take a grater. We grind, without pressing strongly, and the film leaves.
4. Preparation of brine: pour salt on 1 liter of water - 3 tablespoons without a slide. Boil.
5. Pour boiling water over caviar. Mix well for 5-7 minutes. Each egg is soaked in salt with stirring. We remove for 15 minutes to the side.
6. Filter the eggs through a colander, transfer to a dish and put in the refrigerator for 3 hours.

You can eat caviar. She's ready.

How to salt in sunflower oil

The recipe for salting pike caviar is based on vegetable or olive oil.

1. We prepare caviar. Rinse well.
2. Sprinkle caviar with salt.
3. Mix with a fork or whisk until foam forms on the surface.
4. Pour half the vegetable oil into the caviar and put it in the refrigerator.
5. We prepare cans for caviar, preferably small. They are steamed or microwaved for 15 minutes. Boil lids from cans in water.
6. We lay caviar in jars. Pour vegetable oil from above, covering the caviar, and cork with lids. We send it for several days (5-6) in the refrigerator.

Five Minute Recipe

For this recipe, we need peeled pike caviar and salt:

1. Pour 1 liter of water into the container, pour salt into it - 3 tablespoons. Boil the brine. You can add seasonings to it (for an amateur).
2. Pour the brine into the caviar and remove for 20 minutes. Pour only 1/2 of the marinade so that it rinses cleaner.
3. Drain and filter eggs through cheesecloth. The remaining brine is again heated to a boil.
4. Once again, fill the caviar and leave in the brine for half an hour. Drain the liquid, filtering the eggs. We add sunflower oil at the rate of: 10 grams of caviar for 10 grams of caviar. Salt to taste.
5. Beat with a fork until a foam appears.
6. We put it in a plate and put it in the refrigerator for 6 hours.

Caviar is ready, treat yourself to the most valuable delicacy.

Cook as you like

How to salt pike caviar at home, you decide. Fans of this delicacy claim that the method of hot cooking is more reliable. Parasites can live in fish. If they are not killed during cooking, then the person runs the risk of contracting a disease such as diphyllobothriasis. It’s unpleasant when an infection of 15 meters in length settles in your body. To avoid this, you need to know how to cook pike caviar, salt it correctly.

Folk Tricks

To salt pike caviar and any other fish, it takes a long time to clean it of films, blood. In the recipes mentioned earlier, the housewives use spoons, forks, whisks and other kitchen items. Fishermen, who can cook this delicacy more often, use rag screens - rag nets. They are soft, and when you click on them, the eggs are damaged, which is not very convenient.

Real fishermen and caviar connoisseurs shared their advice. When cleaning, it is most convenient to use an iron mesh, for example, from a Chinese fan or from an air filter for Iveco trucks. Moreover, the stainless steel mesh and stamping is convenient - often there are holes filled all over the sheet. Place the iron net in a wooden frame: there is nothing more convenient to separate the pike caviar from the films and debris.

How to make a real brine

This high-quality brine is used to properly salt pike caviar at home. It will take water and coarse salt.

1. On a stove with a lit burner, put a pot filled with 2 liters of water. When the water has warmed up, but has not yet boiled, pour in coarse salt - 0.5 kg.
2. As soon as the salt has dissolved in water, add more salt and continue to mix.
3. While the salt dissolves, we continue to fill it.
4. The solution boiled, raise a spoon of salt crystals from the bottom, stop falling asleep.
5. The solution should boil for 1 hour over low heat.

The real brine is ready. It can be used in order to pickle pike caviar on a recipe:

1. Fill caviar. Mix. This is the first flush. Caviar brightens.
2. We recline in a colander. Glass water, put caviar in a dish.
3. Again, pour brine: for 1 part of caviar - 2 parts of saline. We interfere for 5-7 minutes. Caviar gathers in lumps, break them.
4. Drain the gauze through a colander. Lightly squeeze caviar in gauze.

The product is ready.

With this brine, you can salt not only caviar, but also fish.

The benefits of pike caviar

Not only pike caviar, but also any other fish - a useful and necessary product. It contains many vitamins: A, C, D, group B, protein, amino acids, omega-3 acids, which are especially useful for the children's body. Caviar strengthens the immune system. Due to its low calorie content, it can be attributed to dietary products.

Salting pike caviar at home is within the reach of everyone.

Eat pike caviar for health. Enjoy your meal!