If the husband is interested in fishing, then, undoubtedly, most often the housewife has to deal with the most common river fish - crucian carp. So, after a successful catch, the question may appear on the agenda: “Crucian carp caviar: how to cook?” Not finding an answer to it, housewives often throw away the caviar bags along with all the fish giblets, but they voluntarily refuse a real delicacy.

How to properly prepare caviar for salting

What can you cook from caviar? Any dish, including caviar for salting, requires preliminary preparation product. It includes the correct removal of eggs from a fish carcass and the release of eggs from films.

At the first stage, you need to act very carefully to avoid damaging the integrity of the ovaries and getting bile into the product. There is no need to carry out any complex manipulations, just cut the abdomen and separate the sacs with your fingers from the internal cavity. The main thing is extreme caution.

The second stage is also called punching. Release is not large quantity caviar can be done using such improvised means as a sieve, colander or grater. The main thing is that the holes in them are sufficient for the passage of fish eggs, but not very large. The films of the bag are cut, and then the mass is ground through a suitable tool with holes.

Crucian caviar recipes:

Lightly salted crucian caviar

There is more than one way to salt crucian carp caviar at home, but many of them do not make it possible to obtain a granular product with beautiful eggs and no odor raw fish(For river fish this means - without the smell of mud and silt). Since there is never a lot of caviar in crucian carp, it is better to use a more labor-intensive method. It will help you get a delicacy that is not inferior in taste to expensive delicacies from sea creatures.

Ingredients and tools needed for pickling:

500 g crucian caviar;

180 g coarse table salt;

3-4 g of fine “Extra” salt;

30 ml vegetable oil without smell;

3 liters of drinking water;

sharp knife;

colander-sieve with very small cells;

several saucepans (or other containers) for preparing brine and steaming caviar.

How to salt caviar step by step:

Place the eggs in the eggs removed from the fish carcasses into a container of suitable volume. At this stage, of course, they will have an unsightly, unappetizing appearance, but soon the situation will change dramatically.

Taking a sharp knife in your hands, chop the berries to make a homogeneous paste.

Pour a liter of water into another fireproof container, add 60 g of rock salt, stir the solution (brine) until the crystals are completely dissolved, and put on fire.

As soon as the brine boils, pour it into the container with the cut berries. There is a small nuance here: rock salt V large crystals contains many impurities, therefore saline solution You don’t need to pour it out completely, just let a little of it with all the inclusions remain at the bottom.

Now you need to vigorously mix the caviar with brine with a fork for 3-4 minutes. Then use a sieve to strain off all the liquid. After this procedure, the salt solution will become quite cloudy.

Prepare a new portion of brine and repeat the procedure. The second time, when stirring, it will be possible to easily remove the curled films of the egg sac from the mass.

1. Repeat the steaming procedure in a steep saline solution a third time. Now you need to very carefully strain out the entire solution to get granular caviar, by the way, it will become much lighter. This indicates that blood, films and other inclusions have been completely removed from the product.

Pour a little vegetable oil into the bottom of a dry glass jar. Pour fine salt into clean caviar and mix, then transfer the mass into a container with sunflower oil.

Drizzle almost on top finished product Not big amount butter, cover with a lid (glass or plastic), place on a shelf in the refrigerator, after 4-5 hours you can enjoy divine taste lightly salted caviar.

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How to fry crucian caviar

Most housewives do not want to spend a long time fiddling with eggs and waiting for them to be salted, preferring to fry them right away. But to fried product didn’t go into the trash bin, you need to know how to cook crucian carp caviar deliciously, making it juicy and tender. For this purpose, additional ingredients such as onion(will add juiciness) and butter (will make the product tender).

Proportions of products used:

400 g crucian caviar;

150 g onions;

60 ml vegetable oil;

30 g butter;

salt and spices to your taste.

How to fry crucian caviar in a frying pan:

First you need to do the most important work: free the caviar from films, blood streaks and everything that can negatively affect the taste and appearance product. Then add salt and spices and mix well.

After splashing a little vegetable oil, heat the frying pan and sauté the chopped onion (preferably in medium cubes) until transparent. If you bring the vegetable to golden color, That juicy dish will not work.

Then transfer the caviar “unpacked” from the eggs into a frying pan, add more vegetable oil, since it is quickly absorbed, and fry, stirring vigorously and continuously. A spatula with holes is best suited for this purpose.

When the eggs change their color to dark orange, the dish is ready. The mass should be transferred to a suitable sized plate or bowl, add a piece of butter and stir.

Crucian caviar with egg

If you add an egg to crucian caviar, you can get a satisfying and delicious casserole- caviar. The ease of preparation and a small list of ingredients will make this dish a favorite of many housewives, given the fact that this method of preparation will require a lot less oil than for caviar fried in a frying pan.

To bake caviar casserole you only need to take:

400 g caviar;

2 chicken eggs;

30 ml milk;

30 g soft butter;

salt and seasonings to taste.

Preparation:

Gently rinse the eggs in cool running water, then release the eggs by removing the films.

In a deep bowl, beat the eggs with salt and spices with a fork, then add the prepared caviar, continuing to beat. If there is a certain amount of film left, then during whipping they will wrap around the fork and will be easy to remove.

After this, pour in a little milk and stir the caviar-egg mixture. Grease a refractory mold of a suitable size with a piece of butter and transfer the prepared mass into it.

Then there are several ways to prepare crucian caviar with eggs. It can be baked in a preheated oven, cooked in the microwave (it will take 5-10 minutes at maximum power) or baked in a slow cooker using the appropriate option.

A bunch of useful properties and also excellent taste qualities It has crucian caviar. How to cook it’s correct and tasty, you now know. All that remains is to wait for your husband to return from fishing, rubbing your hands in impatience (or go fishing yourself, for example, to a fish store or market), and then delight your family with delicious and healthy caviar delicacies.

This recipe will be a real lifesaver for you if you don’t know how to salt caviar at home. The caviar of pike, crucian carp, capelin and even herring is perfect for its creation - the last two are sold in any fish store and are cheaper than a jar of already beaten caviar with the addition of all sorts of thickeners and flavorings.

Salting caviar is not a difficult task. The main thing is to wait the first three days, and not to beat this product immediately after purchasing it. By the way, if you like weak salted caviar, then it only needs to be salted for one or two days, but heavily salted caviar will be ready only on the third day.

Ingredients

• 400 g fresh or thawed crucian caviar
• 150 ml vegetable oil
• 3-4 stalks of green onions
• 2 tbsp. l. salt
• 1.5 tbsp. l. vinegar 9%

Preparation

1. Since the recipe uses crucian carp caviar, when removing it from the fish, be sure to rinse the caviar so that no scales or black films get in. It is the black films that are very bitter and can spoil the taste of the entire dish. Pour 9% vinegar over washed caviar and add salt. Mix everything thoroughly and cover the container with caviar cling film. Place it in the refrigerator for two to three days. During this time, the unpleasant aroma will be removed from the caviar and it will be completely salted. After the specified time, remove the container with caviar from the refrigerator and start beating it with a mixer at the highest speed. It will take you about 15-20 minutes before the fish product starts to turn white and fluff up. This is a labor-intensive task, but the end result is worth it!

2. As soon as the mass of caviar increases in volume and turns white, add vegetable oil in portions, without ceasing to beat the caviar. This process is somewhat reminiscent of making mayonnaise.

3. Once all the oil has been added, turn off the mixer and rinse the green onions. Instead, you can use onion, especially in winter. Finely chop the washed onion and add it to the container with the beaten caviar. Beat the contents of the container thoroughly with a mixer again for 1 minute.

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Salted crucian caviar

Delicious fish caviar is considered a delicacy for good reason. The most expensive are black and red, but many people consider the most delicious yellowish caviar of an unpretentious fish - crucian carp, which is found everywhere. Salted crucian caviar is especially tasty, which has just been removed from caught crucian carp and immediately salted.

The taste of thawed caviar after salting is much worse, although the product is quite edible. What could it be tastier than sandwiches with butter And salted caviar? Except maybe the crucian carp themselves, the size of a palm, fried in sour cream.

How to cook crucian caviar at home

Dozens of crucian carp roe are prepared delicious dishes. It is salted, fried without anything in a frying pan, or fried together with onions. Pancakes and pancakes are baked from it, cutlets and meatballs are made. The caviar is eaten raw, adding a little onion and salted herring.

Crucian caviar is a source of valuable protein necessary for the body. Increased content It contains calcium that helps strengthen teeth, gums, nails, bones, and hair growth. Weight useful microelements and vitamins A, B, PP have a beneficial effect on human body. There are practically no contraindications to its use, with the exception of individual intolerance.

How to pickle crucian caviar

There are several ways to salt river fish caviar.

Some of them are controversial:

1. Is it necessary to rinse the caviar? boiling water before the ambassador?

But there is an opinion that when caviar is cooked, its taste deteriorates. When exposed to boiling water, the eggs are damaged and become less tasty.

1. What is the best way to salt crucian carp caviar? Just sprinkle with salt or do you have to fill it with brine - a dense saturated saline solution?

Opinions vary:

Why waste time when you can sprinkle salt and eat.

Only caviar infused in brine truly reveals its taste.

There is an easy way: try it different variants salt and draw your own conclusion.

How to cook salted crucian carp caviar at home

The process of preparing caviar for salting begins with washing the caviar sacs and freeing the caviar from the films. Crucian caviar cannot be peeled from the film with a knife, it is difficult to separate and there will be a lot of losses. The easiest way is to stir it with a knotty stick. The film tears and wraps around knots; it is removed manually.

You can gently beat the caviar with a mixer. The film is screwed onto the mixer attachment, the eggs remain intact.

If you decide to pour boiling water over the caviar, then the issue of cleaning the shells is immediately removed. They will curl under the influence of boiling water and merge with the water. The caviar will acquire a beautiful bright orange color. You just have to spend more time washing and expressing. It is necessary to allow the remaining water to drain, hanging the eggs in a linen bag for several hours.

A simple way to salt caviar

In order not to bother with removing the egg shells, the caviar is poured with slightly cooled boiling water. Under the influence hot water and stirring, the film curls up. They take it out, and the caviar is well decanted.

Then beat with a mixer. The remaining film is screwed onto the mixer whisk. Then the caviar is washed several times and the remaining shells that rise to the surface are removed. Wash until pieces of film float.

After washing, the caviar is similar in size and color to millet cereal. It is thrown onto a sieve or hung in a bag until the drops of water have completely drained.

Transfer to a cup and salt fine salt without iodine. If you add a little salt it will be delicious lightly salted caviar, but it is not stored for more than two days. Therefore, add more salt and stir until a small foam appears on the surface. The eggs absorb salt and acquire a rich amber color.

It is advisable to let the caviar brew in the refrigerator for 6 hours.

How to pickle crucian caviar in brine

1. Cut the film of the caviar sacs with a knife.

2. Place all the caviar in a deep plate.

3. Pour in a hot, but not boiling, saline solution (the volume should be 2-3 times the weight of the caviar). For 1 liter of water usually take 70-100 g of salt. The brine is boiled for 15 minutes until a salt film appears on the surface, cooled to 60°, and the caviar is poured in.

4. Stir the solution with a fork on which pieces of film are wound, remove all the shells.

5. When stirred, caviar absorbs brine, gradually swells. Keep the caviar in the brine for 10-15 minutes. By the end of the process, it acquires such a consistency that it melts pleasantly in your mouth.

Salted caviar can be served immediately and eaten with a spoon with bread. It is impossible to store for a long time, and it is impossible for the reason that this delicacy in any quantity is immediately swept away by household members from the table and from the refrigerator.

For long-term storage caviar (2-3 months) sterilize all utensils and tools for processing. The caviar is poured with a fresh portion of brine no less than three times. Let the brine drain well. Then put into jars, add 2 tablespoons of vegetable oil on top, and immediately close with lids.

Salted caviar can be stored in the freezer, but the taste of thawed caviar is not the same. It is better to keep in glass jars at a temperature close to zero.

How to diversify salting and serving

Listed classic methods salting without any additives. You can pepper the caviar a little. From adding black ground pepper the taste only wins. Sometimes a little sugar, peppercorns, bay leaves, and spices are added to the brine.

Add greens (dill, onion and garlic) to the prepared salted caviar and beat until fluffy. Or when serving, mix with finely chopped onions and vegetable oil. Seasoning lovers are experimenting with their additions.

To improve the taste after salting, the caviar is immediately whipped with vegetable oil (100 g per 300 g of caviar). The oil is added gradually and often tasted. If necessary, add more salt. At the end of whipping, pour in a little lemon juice or a spoonful of vinegar.

There is an opinion that it is better to beat caviar that has been salted 2-3 days ago. For the first 10-15 minutes, beat at the highest speed of the mixer. When the mass turns white and its volume increases by 1.5 times, begin to gradually pour in the oil, then the vinegar. You can add 50 g to the mixture green onions. Let it sit in the refrigerator for 2-4 hours.

Salted and beaten crucian caviar turns out to be such that it overshadows the taste of red and black caviar. They spread it in a thick layer on pieces of bread and enjoy the deliciousness.

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Fish caviar has long been presented on the table as an excellent delicacy. Crucian caviar is a healthy protein that is well absorbed by the body. The product contains a wide range of trace elements: phosphorus, calcium, and fluorine. This composition has a beneficial effect on hair, nails, teeth, and even the musculoskeletal system. Vitamins are represented by group B, A, PP, which improve skin, vision, work internal organs. Caviar is rich in Omega-3 fats, is not inferior to salmon, effectively improves blood flow, and serves as a preventative against atherosclerosis and immunodeficiency. However, the caviar of representatives of carp fish species sometimes undeservedly ends up in waste. But if desired, the product can be turned into a premium dish or simply salted crucian caviar at home. You can learn how to do this from this article.

Extracting caviar from fish, preparing the product

Amateur fishing must be able to independently process the caviar of crucian carp and other representatives of fresh water bodies. The procedure is not particularly complicated. For cooking, you should use only fresh fish that has recently been found. All operations should be carried out carefully and carefully, without touching the bile sac that is located nearby. Otherwise, the caviar can easily be spoiled by a bitter taste.

Procedure:

• wash the fish under running water;
• cut the belly lengthwise with a sharp knife;
• we pinch the elongated shell bags with caviar with our fingers;
• With a slight movement we pull them out of the cavity.

Proper preparation of crucian caviar for salting

The caviar of many river representatives is perfect for salting. In the case of crucian carp, less than 150 grams of fresh caviar should not be salted.

The following equipment is required for cooking:

• metal sieve;
• double piece of gauze 50x50 cm;
• medium sized bowl;
• three-liter saucepan.

The main operation during preparation is the extraction of eggs from the film elements. The larger the diameter of the eggs, the larger the holes in the dish should be so that individual eggs can pass freely without damage. Aluminum colander models should not be used. The product is different sharp edges holes, which spoils fish eggs. An enamel colander is ideal. Rasporov payus (hymen that protects the eggs), fill the dishes and slowly wipe the product by hand, with the back of your hand. If the cell is large enough for a single egg, it is allowed to use a stainless steel sieve.

When preparing a large amount of caviar, from two to three kilograms or more, you can use another cleaning method. In this case, the eggs are placed on cutting board and squeeze out with the back of the knife blade.

Special cleaning products are also used in everyday life. fish roe– screens. The device is a rectangular mesh. Having placed the eggs on the surface of the device, they are stroked by hand, and the separated eggs fall onto a previously placed basin or pan.

In another case, a “stirrer” is used, which is set in motion along the axis by hand. The waste in the form of films is wound around various parts of the rotary tool. However, this method is generally suitable for large quantities of product.

Every true fisherman must be able not only to catch fish, dry it and dry it, but and salt the caviar yourself. After all, properly salted fish roe is a real delicacy. Besides, homemade caviar very useful due to its naturalness and high content nutrients.

In this article we will talk about salting technology fish roe at home and give a few detailed recipes, which will help you prepare an amazingly tasty snack.

How to properly remove caviar from fish

You can use caviar for salting only if the fish is sufficiently fresh. To remove the caviar, you need to act very carefully and accurately. First we cut the belly of the fish. Then, with our fingers, we pick up the elongated shell bags with caviar and slowly separate them from the cavity of the fish.

It is very important to remove the caviar in one piece, since if handled carelessly, the caviar may get bitter bile. Oysters are separate egg parts covered with a thin film, the internal filling of which plays a binding role for the eggs.

Preparing caviar for salting

Caviar, rudd, etc. are ideal for salting. To prepare a snack we need at least 150 grams of caviar.

Main preparatory stage is the release of eggs from film. This procedure is called "punching". Since we work with a small amount caviar, for these purposes you can use a colander, a sieve or a vegetable grater with non-sharp edges of the holes.

The larger the eggs, the larger the holes in the dish should be so that the eggs can pass through them freely. But the process of caviar cleansing is much faster if we use a colander.

Having picked up necessary utensils Let's start slowly and carefully wipe the caviar, having previously cut the film with a knife. If the total weight of caviar is more than 2 kg, then it is better to clean it kitchen board using a knife (its back side).

Recipes for salting caviar - preface

Recipe No. 1

First we need to prepare the brine. Rapa is a special salt solution for washing fish eggs.

• The proportions of standard brine are 100 g of salt per 1 liter of water. Bring the solution to a boil and pour the caviar into it while hot.
• Stir the caviar with a fork for about 3 minutes so that the hot solution covers all the eggs. Then we drain the brine and prepare a new one to repeat the procedure.
• A total of 3 fills are required. The first two times the water turns out cloudy, but the third time it should be more transparent and clean.

Then you need to free the caviar from excess moisture. To do this, put it on a sieve and wait 10-15 minutes until all the water has drained.

If there is no sieve, the caviar can be spread on a flat surface in an even layer of 3-4 cm and placed for a while at a slight slope. This method will help the water drain no worse than through a sieve.

After this, take a glass jar with a volume of approximately 1 liter and pour 2 tablespoons of vegetable oil into its bottom. Pour caviar on top, but not to the top, but approximately 75% banks.

Add a full teaspoon of salt and mix well with a fork. Then fill the rest of the jar with caviar and pour sunflower oil on top - about 5 mm layer. Let's close it all plastic cover and let it sit in the refrigerator for several hours, but it’s better to leave all night.

In the morning you can already enjoy sandwiches with delicious crumbly caviar of light amber color. The appetizer tastes lightly salted and does not smell of fish at all.

Total cooking time is only about 30 minutes. If, when preparing caviar in this way, you sterilize all utensils (jars, sieve, lid, fork, spoon), then unopened caviar can be stored in the refrigerator for a very long time - more than 1 month.

Recipe No. 2

To pickle caviar according to this recipe we will need enamel pan . Pour water into it - the volume is approximately three times greater than the volume of existing caviar. Add salt to the water (as for boiling eggs) and bring the saline solution to a boil. Add various spices and herbs to boiling water to taste: Bay leaf, ground black pepper, black peppercorns.

Then remove the water from the heat and pour the prepared caviar into it. Cover the pan tightly with a lid and leave to steep for 15 minutes, no more. Strain the caviar through cheesecloth, allowing the water to drain completely. After the caviar has cooled, it is ready to eat. Storage in the refrigerator at a temperature of 0 -5 C is possible within a month.

Recipe No. 3

This method of salting caviar is significantly different from others. This kind of caviar is usually called “ pressed caviar». For salting, caviar is stored in presses, that is, in the bags in which it was originally located. Even torn and damaged bags will do. You can also salt a mixture of caviar from different river fish in one bowl.

Salting is done by placing the caviar in a bowl in layers and covering them with a large amount of salt. Each layer must be separated by a spacer made of hard material. After salting, the caviar is washed and dried. The result should be oblong rectangles of a dark color. Even if we see a recipe for making pressed caviar for the first time, we are already familiar with it and tried it more than once. After all, such caviar can be in any dried fish.

Recipe No. 4

This recipe features a special method of cleaning and washing the caviar. For 2 kg. you will need caviar:

• water;
• salt;
• colander;
• several deep cups;
• gauze;
• large saucepan.

Bring 5-8 liters of water to a boil and pour it over the caviar, previously placed in a deep cup. Try to get boiling water onto all the bags of caviar. Under the influence of hot water, the film moves away from the caviar and curls up. In this way, we will be able to quickly and efficiently release the eggs from the shell.

It is important to pour the caviar quickly so that the water does not cool down. You can also clean the caviar from the film using a meat grinder– when scrolling, the entire film remains on the knife.

Next, we get rid of small film residues. Fill the caviar with a large amount cold water and mix it thoroughly so that each egg is washed well. We carry out the washing procedure 10-15 times, changing the water all the time until it becomes transparent.

Particular attention should be paid to the color of the caviar - it should be brick or bright orange. If it is dirty yellowish, it means that steaming was not enough and additional heat treatment is necessary. In this case, pour boiling water over the caviar again.

After thorough washing, making sure that the caviar is clean enough, transfer it to dry gauze and tie it in a knot. To ensure complete drainage of water and easy drying, the unit can be hung.

Next, your actions depend on how long you want to store the caviar. If you eat it for 1-2 weeks, then in 400-500 g of caviar it is enough to add a large pinch of salt and mix well. After it has stood in the refrigerator for 1 day, it can be eaten.

For more long storage the knot with caviar is soaked in brine. The brine is prepared from cold boiled water, to which salt is added (for 1.5 kg of caviar, 5-6 liters of water are enough and 7-8 tbsp. spoons of salt).

A gauze knot with caviar is dipped into this brine and kept there within 15 minutes. Then, to prevent the formation of salt, the caviar is washed once in a colander. cold water. After all the water has drained, the eggs are transferred to glass jars, close the lid and put it in a cool place for storage. Caviar salted in this way can be stored for 1-2 months.

In preparation for this issue, I made a video recipe with caviar and at home, received by inheritance. It is interesting to note that this recipe combines the features of several of the above-mentioned recipes and has its own individual secrets. I highly recommend watching it.

• How fatter fish, the tastier and healthier her caviar is.
• It is better to use fine salt for pickling " Extra».
• Mostly for pickling spring caviar is coming. It is larger, tastier and can be stored for a very long time.
• Can not use metal utensils. The utensils for preparing caviar should be glass, porcelain, wood or clay.
• It is possible to salt even frozen caviar. For example, trout caviar, which is sold frozen.
• To determine the readiness of the salt brine, you can use raw peeled potatoes. Place the potatoes in the water and gradually add salt, stirring. As soon as the potatoes float to the surface, the brine is ready.

Conclusion

So, now you can salt the caviar of any river fish yourself, making it the main dish of your table. All that remains is to stock up on 2-3 rolls fresh bread and butter, as such delicious snack gets eaten very quickly. Both adults and children love her. Especially if the caviar is seasoned with finely chopped onions, spices and vegetable oil.