Many people believe that in the old days when eating at the royal and merchant tables, sturgeon caviar was always present. In fact, then they used pike caviar, serving it with pancakes and other dishes. So, pike caviar It is in no way inferior to caviar red or black, if it is correctly salted, it becomes friable and acquires an amber hue.
To date, pike caviar is either salted or pasteurized. It is not difficult to cook it at home. To do this, you just need to have a colander, cheesecloth, boiled water and salt. So, in caviar add 3% of table salt of its weight and leave for several days.
Let's consider in more detail how to cook pike caviar.
First you need to get bags of caviar from the pike's belly, rinse them well under cold water, tear them into pieces and put them in a colander. Next, the eggs are washed with clean water (two liters are taken), wiping with a whisk through a colander, previously set in a three-liter enameled pan. After all the water has drained, put the colander on another pan and continue to wipe the eggs using water from the first dish. Thus, this procedure is repeated up to five times, depending on the degree of maturity of the eggs.
When the pike caviar is completely separated from the film, it is necessary to prepare a brine for its salting. To do this, take four parts of water and 30% salt by weight of caviar, as well as one potato. Potatoes are placed in a bowl of water and the salt is dissolved in it. Potato float is a signal that the brine is ready. Now caviar is poured with brine, and insisted no more than fifteen minutes.
Now, pike caviar reclines on cheesecloth so that all the excess liquid is glazed and the fish smell disappears. The finished product is placed in a jar and put in a cold place, while it can be stored for no more than two weeks. Salted caviar can be mixed with sour cream and green onions, or you can spread on bread, it all depends on the person’s personal preferences.
For sandwiches, pike caviar with olive oil is well suited. To do this, caviar is cleaned of the films, put in a bowl and thoroughly mixed until it becomes white. Stirring, pour in olive oil (three tablespoons) and juice from one lemon. At the end of cooking, you can add dill greens to it. It should be said that caviar in this case, one hour must be infused.
Currently, you can cook quite a variety of dishes from pike caviar. For example, in Canada, paste from this product was widely used. For its preparation, fresh caviar is poured with boiling water and boiled for about ten minutes, after which it is thoroughly ground and mixed with greens, eggs, ground crackers, salt, various spices, and lemon juice and anchovies are added. All this mass is transferred to a baking dish, put potatoes with butter on top and bake for half an hour.
Thus, pike caviar is not only a delicious product, but also has many useful properties. So, the substances that are contained in this fish product contribute to the improvement of the brain, the normalization of the immune, circulatory, endocrine and cardiovascular systems. If you regularly consume caviar, you can stop the aging of the body, improve vision and reduce the risk of developing many diseases.
Caviar is rich in biologically active substances, vitamins, lipids, phosphorus, potassium and other elements, in addition, it contains fatty acids and a large amount of iodine, which makes it a valuable delicacy.
Correctly salted or pasteurized caviar can be used to prepare various dishes or eat as a snack. In any case, she will please with her excellent taste.