The best gift for a fisherman is a good catch. And what could be better than a large pike, especially with caviar? You can bake fish meat, or you can cook a delicious ear, but then what to do with caviar? The answer is simple: it can be salted. Then another question arises: is it possible to salt pike caviar at home. And the definite answer is yes! As a rule, special devices or any special additives are not needed for this. Enough of what is in every kitchen.
Pike caviar is transparent and not very large. Before salting pike caviar at home, you need to prepare the product. If you just bought it in a store, then there will be no problems with cleaning and preparation. And if you bought or caught fish with caviar, then in order to extract it, you need to know some rules.
How to correctly extract pike caviar
First you need to rinse the fish properly, and then carefully dispose of the giblets. Now we take out a bag of caviar and release it, but here difficulties arise. The caviar is not large, and the film in which it is located holds it well. But there are simple ways to get caviar:
- Grate. In the process, the film and veins will remain in the hands.
- Perform the same operation with a sieve. Caviar will separate from the film.
- Put the product in a bowl and pour boiling water. From exposure to hot temperature, the bag will burst and release caviar. We pour boiling water and pour cold water. Not only the film, but also bad eggs will float to the surface.
- Use a mixer. The film is wound on a whisk and will release caviar.
- Roll the product through a meat grinder. However, in this case, the film is also crushed. After scrolling, pour water into a bowl and mix. The film will rise and it will be possible to collect it with a spoon.
Before salting pike caviar, it must be thoroughly washed at least 5-7 times.
A simple recipe for salting pike caviar
Three ingredients are needed for this delicacy:
- sea salt - 2.5 tbsp. l .;
- sunflower oil - 3 tbsp. l .;
- pike caviar - 500 g.
We take caviar and wash thoroughly. No small debris or films should remain. Fish can be a source of parasites, so it is best to rinse it several times. It will not be difficult, but can save health.
Cooking process
We put caviar in a glass jar or an enameled bowl. The main thing is not to put this product in an aluminum or plastic container, since such dishes can ruin the dish. Add salt and mix until it is completely dissolved. Otherwise, she will grind on her teeth. It is better to take sea salt, but if it was not at hand, the usual one will do. Do not be afraid if white foam appears in the container. This means that you can proceed to the next step. Add oil, mix everything again. Cover and put in the refrigerator for 5-7 days. During this time, caviar is well salted.
It is better to put the finished product in small jars. The container must be sterilized - steamed or in a preheated oven. It will be enough 15 minutes. The procedure needs to be done with covers.
As you can see, the process of salting takes a lot of time, but for those who want to enjoy salty pike caviar, there is a faster way.
Step by step recipe for salting pike caviar
This cooking method will require the same ingredients, but in a different amount. For every 200 g of pike caviar, we take 1 liter of water. We put water on the fire and add sea or table salt - about 2 tbsp. l on 1 liter of water. Choose small salt, it dissolves faster.
When the water boils, add 3-5 peas of allspice, 1 bay leaf, as well as various seasonings. It is necessary to let the marinade boil for a few more minutes before salting the pike caviar.
Pour the prepared caviar with half the marinade and leave for 15 minutes. After that, we pass the caviar with marinade through cheesecloth and gently wring it so as not to turn the delicacy into porridge. We remove the product to the side.
Put the marinade on the stove again and bring it to a boil. Fill them with caviar and leave for 30 minutes. Stir every 10 minutes to make it evenly marinated. Filter through cheesecloth again.
Add 1 tbsp. l salt and 150 ml of sunflower oil, mix thoroughly until a white foam appears. We put caviar in a transparent jar (do not forget about sterilization) and put in the refrigerator for 4 hours. After this time, try the product. If it is not ready, mix and refrigerate for another hour.
"Five-minute"
This salting method will take no more than 45 minutes from the owner, provided that the main ingredient is clean and well washed.
Put 400 g of caviar in a bowl and pour 1 liter of boiling water. Now add 1 tbsp. l salt and mix for 5 minutes. After that, we filter the eggs through cheesecloth and rinse in cool water. Then we pass it through a sieve and put in the refrigerator for 30 minutes.
Caviar is ready: it turns out transparent and crumbly. This is a way for those who are waiting for guests and want to surprise them.
Pike caviar in brine
This recipe for salting will appeal to lovers of not only caviar, but also onions. To the basic ingredients you need to add onions and green onions.
We take 500 g of peeled caviar and pour it with boiling water. Add 3 tbsp. l salt and mix. We wait about 10 minutes - the eggs should become transparent. Then you need to drain the water and strain the eggs. We put the workpiece in a glass jar, and then add 3% vinegar (2 tbsp. L.), Salt and pepper. Mix and add 2 tbsp. l vegetable oil and mix again. Set the jar aside.
Peel the onion and grate. It should not be very large, otherwise it will interrupt the taste of caviar. Squeeze a little onion juice and add the onion to the caviar. Mix everything again. We put in a cool place for 2-3 hours.
This dish is best served on toasts, and sprinkle with chopped green onions on top.
How many salt pike caviar by the rules?
First, the readiness of pike caviar depends on the recipe that the hostess uses. You can salt for a whole week, or you can only 4-6 hours. And there is a universal recipe, where the method of salting takes only 45 minutes. From this, the taste of the product practically does not change, everything will depend on spices. It is also important to know that when salted with boiling water, caviar can be stored for a month. If oil was used, then no more than three days. But you don’t have to worry: the household simply will not allow such a delicacy to stand in the refrigerator for a long time.
The caviar preparation process takes a lot of time and effort, and it is up to you to decide how to salt it. The main thing is to avoid dirt and heat treatment.
Useful properties of pike caviar
Is there any benefit in eating pike caviar? We can confidently answer that you need to eat it. It contains amino acids that strengthen the immune system. Moreover, due to omega-3, cholesterol is normalized, and the vessels are cleaned of toxins. Pike caviar helps with problems with the thyroid gland, as it contains iodine. This will help to cope with fast fatigue, give vitality and vitality. And for the fair sex, this product is indispensable, as it rejuvenates the skin due to its high protein content. Also, caviar has a positive effect on the functioning of the cardiovascular system and optimizes metabolic processes in the body.
Culinary specialists who have already mastered the recipes for salting caviar, note that the dish is incredibly tender. Moreover, it acquires a pleasant light amber color, so it will surely become a table decoration. Contrary to popular belief, oil does not spoil the taste of the delicacy, but, on the contrary, “ennobles” it.
But it is important to remember that caviar should not be given to children under three years of age, since collagen is present in it. Also, it should be excluded for people suffering from allergies to seafood. In terms of its performance, pike caviar is no worse than red or black caviar. She was considered a delicacy since imperial times and always occupied a place of honor at feasts. However, do not forget that fishing is prohibited during the spawning season.