This product is superior in composition to other gifts of the seas and rivers. Experts call fish caviar an unusually valuable delicacy, extremely rich in vitamins A, D, E, iodine and other trace elements essential for health.
Among the useful qualities of the product there is a high content of polyunsaturated fatty acids and easily digestible proteins. The main benefit of fish caviar is that it supports the body in tone, gives health and strength, strengthens the cardiovascular system, helps to normalize pressure and the production of collagen, which makes the skin velvety and soft. Any kind of product provides cookers with ample opportunities for interesting experiments.
Caviar is served as a cold appetizer, sandwiches, salads are made with it, eggs and pancakes are stuffed with it. In the world it is considered an exquisite gastronomic delicacy and a true symbol of luxury. In our article we will tell you what types of this product exist, as well as what can be prepared from fish caviar.
What types of caviar exist?
Conventionally, experts identify four varieties of the product: black caviar (sturgeon), red (from red fish), pink (from whitefish and pollock), yellow (caviar of river fish: pike, cod, pike perch, etc.). The most valuable is black and red caviar, from which salting and all kinds of snacks are made. Yellow and pink are also salted, but mainly these types are used for making hot dishes and cold snacks. Beluga caviar is considered the most nutritious, and the most dietary - pike, cod and pollock.
All varieties of the product are very healthy and tasty in their own way. In accordance with the unspoken rule, the larger the grains of black caviar are, the brighter their taste, and with salmon fish caviar (red) the opposite is true: the smaller the calf’s eggs, the more valuable it is.
This unique product, superior in calorie content and the benefits to the body of meat and milk, is recommended for everyone who needs enhanced nutrition. There are also differences in the method of packaging and processing of fish roe. Which product to give preference to is a matter of taste for everyone.
How to cook a delicacy?
This product can be baked and fried: separately or in combination with other ingredients. The following components are most often found in the recipe for preparing fish caviar: shrimp, eggs, dill and potatoes, onions, carrots, flour, beans, herbs, sour cream, etc. Pancakes, casseroles, and other dishes are prepared from it.
Many people like caviar in salt form. The salted workpieces created from it are spread on a sandwich, seasoned with greens. From caviar, you can make paste, cream, it is pickled and dried.
Cooking a paste of fish caviar (river)
From caviar of carp, silver carp, crucian carp, pike, perch, pike perch and other river fish prepare delicious and healthy dishes that can make a pleasant variety in the diet. Delicious cutlets (the so-called caviar), pancakes, roast caviar, bake, etc., are obtained from it.
Caviar paste can be used to make a sandwich for breakfast, which will give an excellent charge of vigor for the next day. For cooking you will need:
- caviar and liver of burbot (or any other fish);
- three peas of black pepper;
- three peas of allspice;
- two bay leaves;
- cardamom;
- salt;
- ground nutmeg;
- ground cloves.
It is prepared as follows: fish liver and caviar are cleaned of films, pounded in a bowl and slightly salted, spices are added and mixed. The resulting fish mass is laid out in a 2-liter glass jar and closed with a lid. Then it is installed in a large pan, which is filled with water to the level of the paste mass, put on fire. After the water boils, the dish is cooked on low heat for two and a half hours. Remove from heat, try on salt, add if necessary. Then the paste is cooled, tightly closed with a lid and put in the refrigerator.
Cooking Fried Caviar
Many are interested in the question: how to fry fish caviar? Before frying it is thoroughly washed and freed from films. The easiest way is to gently squeeze in your palm a lump of caviar of fresh fish (medium size). Small eggs “crawl” through your fingers, and the film remains in your hand. Its scraps can be removed with a fork or a toothpick. Caviar is generously salted and peppered. For cooking use:
- caviar of pike perch (or any other fish) - 0.5 kg;
- Tomatoes
- pepper and salt.
Preparation: wash the tomatoes and cut them into pieces. On a hot frying pan with oil, spread the tomatoes and fry. Pike perch caviar is salted, sprinkled with pepper (red), spread in an enameled pan and sent to the refrigerator for half an hour. After this time, it is laid out in a pan and fried until golden brown. Tomatoes are laid out on the edge of the plate, and fried pike perch caviar in the center. Then mix sour cream with tomato paste, salt and pepper to taste. Sprinkle fried caviar with sauce and sprinkle with herbs.
Caviar fritters recipe
Ingredients:
- pike perch caviar (or any other fish) - 0.5 kg;
- one chicken egg;
- flour;
- mayonnaise or kefir;
- one onion.
Preparation: peel and rub on a coarse grater. Caviar is separated from the films, salted and pepper to taste. Break the egg, quench the soda with vinegar, mix and pour the flour. As a result, the dough should not be too liquid. Next, heat the pan with oil and spread the dough (with a spoon). Fry fritters from fish roe on both sides until a crust appears.
Baked caviar
Ingredients:
- a quarter kilogram of pike perch caviar;
- some wheat bread;
- milk;
- one head of onion.
It is prepared as follows: bread is soaked in milk, passed through a meat grinder. Caviar is crushed with a blender and mixed with softened bread. Add chopped onion to the minced meat, salt and pepper. Grease a baking sheet with butter (creamy), put the mass on it and send it to the oven, heated to 180 degrees.
Fish caviar pancakes
Ingredients:
- one and a half kilograms of pike perch caviar (or any other fish);
- some flour;
- egg;
- carrot;
- bulb.
They act like this: they grate the carrots (medium), peel and chop the onion. Remove the film from the caviar and twist in a meat grinder. All products are mixed, flour is added. Break the egg, salt and pepper, mix thoroughly. Heat the pan with oil (vegetable) and pour the dough (thin layer) onto it with a ladle. Pancakes are fried on both sides until golden brown.
Cooking appetizer of caviar
Ingredients:
- 300 grams of caviar;
- onion head;
- pepper and salt.
Preparation: caviar is cleaned of the film, transferred to a bowl and filled with water (hot). After 15 minutes, the liquid is drained and caviar is seasoned with oil (vegetable) and vinegar. Salt and pepper. Onions are cut into thin straws. Stir and set aside for 1 hour. Sprinkle caviar with chopped herbs.
Caviar (fish caviar cutlets): recipe
Externally, fish caviar cutlets resemble pancakes, in which to give “fluffiness” and maintain their shape, they add a little cabbage (white cabbage), oatmeal, wheat or corn flour, boiled rice, semolina, onions, carrots, garlic, and eggs, spices and seasonings. The main ingredient of the dish is caviar of both sea and river fish.
For the preparation of cutlets according to the proposed recipe (roe) use:
- Cod caviar (freshly frozen) - 1 kg;
- fresh eggs - 2 pcs.;
- peeled potatoes (medium size) - 1 pc.;
- two heads of onions (onions); lard (salty or fresh) - 120 g;
- semolina - 3 tbsp. l .;
- salt and pepper (ground).
Features of preparation: caviar (cod) is slightly thawed, released from the pails and left for final thawing. Then it is laid out in a convenient container and pushed with a wooden pestle.
Salt is removed from salted bacon, the product is washed in water and cut into very small cubes. Chop and onion chop. All ingredients are mixed, added semolina and set aside a mass of "rest" for 40 minutes.
After the semolina swells, eggs, potatoes, grated, are driven in and seasoned to taste. Formed cutlets are spread on a frying pan (heated) with a measuring spoon and fried on both sides until a golden crust appears. Serve a dish with sour cream or sauce (sour cream).
Caviar Recipes
Caviar of trout, chum salmon, coho salmon, pink salmon, sockeye salmon and other salmon is equally healthy, but it differs somewhat in taste, size and appearance in different species of this fish family. Chum salmon roe in size takes 2nd place in it (eggs in diameter reach 5-9 mm). Previously, this amber product was called "royal."
Around the world, chum salmon caviar is considered a delicacy because of its excellent taste and richness of nutrients that are beneficial to the body. Usually , caviar is served as a snack during festive feasts. But often it is used as a component of salads, pancake filling, as well as edible decorative decoration of various fish dishes.
How to make Royal Salad (with caviar)
Salad ingredients:
- 15 king prawns;
- 50 g caviar (keto);
- 300 g of fresh cucumbers;
- 0.5 apples;
- avocado (2-3 fruits);
- 50 g pine nuts.
The sauce is prepared from:
- garlic (1 clove is enough);
- 20-30 ml of lemon juice;
- 50 ml of olive oil;
- 10 g mint (chopped).
It is prepared as follows: first, the kernels of pine nuts are fried. Then, cucumbers are cut into semicircles, and apples and avocados are chopped into small pieces. All ingredients are combined with caviar and shrimp. Dressed with crushed garlic sauce, butter, chopped mint and lemon juice.
Another recipe with chum salmon caviar: prepare “Far Eastern pasta”
Macaroni perfectly sets off the taste of various sauces and all kinds of products. Although the dish prepared according to this recipe is rather straightforward, it has an exquisite taste and is suitable for both everyday lunch and for festive feasts. To prepare 4 servings of pasta use:
- 200 g of noodles;
- 120 g of caviar;
- 1 cup sour cream;
- 2 tbsp. l cream (33%);
- to taste: salt, pepper, dill.
Prepare as follows: boil the noodles, spread it on 4 plates. While the noodles are boiling, prepare the sauce: connect a glass of sour cream with cream, add dill (chopped), and pepper. Add the sauce to the finished pasta, garnish with caviar on top.
Caviar Chicken Salad Recipe
Chum salmon caviar gives an unusual taste to chicken salad. You will need:
- slices of one orange;
- 200 g of chicken meat (chopped);
- 150 g of caviar;
- eggs - 3 pcs.
Prepared as follows: each slice of orange is cut into 3 parts. Combine them with caviar and chopped eggs, season with mayonnaise.
About salting caviar: what you need to know?
It is not particularly difficult to carry out salting of fish eggs of any kind at home. The finished product is used to prepare delicious sandwiches with rye bread, which perfectly complement any menu. How to salted caviar at home?
The main condition that should be followed is that the fish is freshly caught. The fatter the fish and the larger its eggs, the nicer will be the taste of salting. The most popular recipes are home-made salting of pike perch, pike, crucian carp, perch, and bream caviar. An important point is the cleansing of caviar from the hymen: the film is opened and wiped with a palm (back) through an enameled colander - aluminum will not work, because sharp edges can spoil the eggs.
Universal recipe
So, for salting fish eggs (any) in the home kitchen use: an enameled pan, gauze, and also water, salt and seasonings: pepper (allspice and black), bay leaf.
Water is poured into the pan (its volume should be 3 times the volume of prepared caviar). Allow the water to boil, after which it is generously salted, and seasonings are lowered. Then the stove is turned off and caviar is added to the prepared boiling water, not forgetting to stir at the same time. Leave under the lid to infuse for 15 minutes, and then strain with gauze and cool. After this, caviar can be removed in the refrigerator and stored for a month.