Grayling is a fish from the salmon family, found in rivers of the northern and northeastern regions. For habitat, the fish chooses cold, clear water. Because of its taste, grayling is a delicacy, and its caviar is especially valuable.
Composition and appearance of caviar
Grayling roe is rich in proteins (about 70%), which are a source of amino acids and easily digestible fats (20%). Also contains a small amount of carbohydrates. Despite the high fat content, the product is not high-calorie (200 kilocalories per 100 grams of caviar). The chemical composition of caviar includes phosphorus, iron, calcium and other trace elements and vitamins useful for the human body.
Grayling roe consists of medium-sized eggs 3-4 mm in size. Caviar color from light orange to amber.
The most popular way of eating caviar is in salt form. Our article will tell you how to salt grayling caviar tasty and right.
Preparation of caviar for salting
To easily and accurately take out eggs, it is better to slightly freeze the fish. After cutting the abdomen, get all the insides and separate the bag of caviar. Then you should clean the caviar from the films or simply squeeze it out of the bag into a deep plate. The process of separating the films is simplified if you use a colander or sieve: pass the caviar through them. Just make sure that the size of the holes allows the eggs to pass through them and then the films will remain at the bottom of the dishes.
If desired, grayling caviar can be degummed: rinse with slightly salted water through gauze.
Salting caviar: tasty and healthy
In order that the caviar after salting does not cause harm to health, it should be salted by a method involving heat treatment. We offer two simple methods for your choice.
The volume of water should exceed the volume of caviar by about 1.5 to 2 times.
Let's prepare a hot fill: 100 grams of salt, preferably coarse grinding, will be required for 1 liter of water. Bring the solution to a boil and pour the prepared grayling caviar. Use enameled dishes for this. Caviar should be completely covered with brine.
Mix thoroughly so that all the eggs are washed with brine and leave for 3-5 minutes. After that we drain the water. This procedure is repeated three times. For the third time, the drained water should be transparent.
After the third time, carefully drain all the liquid. To do this, lay eggs on gauze or use a fine sieve.
The amount of water in volume should exceed the amount of caviar by three times.
In an enameled pan we prepare a solution of salt with spices: 1 liter of water, 100 grams of salt, bay leaf, black pepper 3-4 peas. Bring to a boil, cook with spices for 5-10 minutes, then remove the spices. In the boiling solution, let the prepared grayling caviar drop, remove from heat and cover with a lid for 15 minutes.
Then we drain the liquid, as in the first method.
Storage of salted caviar
Prepare salted caviar for storage. For this we use sterilized glass jars with a capacity of 1 liter.
At the bottom of the cans, pour 2-3 tablespoons of vegetable oil and fill with caviar by about 2/3. Pour caviar with one teaspoon of salt “with a slide” and report the caviar “on the shoulders” of the can. Mix well and pour vegetable oil on top with a layer of 5 mm. Banks are covered with plastic lids.
In this form, grayling roe can be stored in the refrigerator under normal conditions (from -5 to -6 degrees) for about one month.
Eating
Despite the fact that caviar is very useful for the human body, it is not worth abusing it in salt form. It is a high salt product that can cause water retention in the body and swelling of muscle tissue.
The intake of salted caviar for an adult is 2-3 tablespoons. In this case, grayling caviar and useful properties will be preserved, and the body will strengthen.
Serving salted caviar is recommended on sandwiches made of white bread and butter.