Crucian caviar: how to cook correctly at home

Many people do not consider crucian carp caviar as a culinary object and throw it away, keeping only the fish for themselves. Yes, and she looks rather nondescript. But if desired and with the right approach, it can be turned into a delicious dish. Here are just a few recipes for making crucian carp caviar from the many that exist.
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Caviar cutlets

Ingredients for cutlets:

crucian caviar – 250 g;
green onions, dill;
egg – 1 pc.;
dry semolina - 2 tbsp. spoons;
sunflower oil – 50-70 ml;
salt, spices.

Crucian carp caviar cutlets will be an excellent addition to the side dish
. For the side dish:

boiled potatoes “in their jacket” - 300 g;
vegetable oil for frying.

Preparation:

First, we completely remove the film from the crucian caviar, because it can be bitter, and rinse it well.
Add finely chopped greens.
Beat the chicken egg with a whisk and pour it into the prepared mass.
Salt, sprinkle with spices, mix well.
Gradually add semolina to the cutlet mixture. Stir to form a thick, creamy mass.
Heat a frying pan with sunflower oil. Using a spoon, carefully place small cutlets on it.
Fry on both sides for 3 minutes. Be careful, the cutlets cook very quickly.
As a side dish for such cutlets, boiled potatoes “in their jackets” are perfect. It needs to be cut into slices, then fried in sunflower oil until golden brown.

The video below provides a recipe for making cutlets from crucian carp caviar:

Cooking features

Even an inexperienced housewife can fry delicious crucian caviar. But in order for the taste of the finished dish not to disappoint anyone, you need to know and take into account several important points.

If, while cleaning and gutting the fish, the cook was careless and damaged the gall bladder, the caviar from this fish should not be used for cooking. It will be very bitter and thereby spoil the organoleptic qualities of the finished dish.
Before cooking, crucian carp caviar must be carefully washed and cleaned of dark film and blood clots. This is usually done with the tip of a knife, helping with your hand. If the caviar is fried whole, you don’t need to do anything else with it. If it becomes part of cutlets, pancakes, omelettes or other dishes, it is additionally ground through a sieve. This allows you to clean it from the film even better.
Fry river fish caviar in a hot frying pan coated with vegetable oil until cooked. The readiness of food is determined by color. Raw caviar is faded, gray-brown, and wet. The finished caviar is dry, loose, and orange.
Caviar can be fried whole or chopped. When frying whole caviar, roll it in flour, place it in boiling oil and fry on both sides for 4-5 minutes. When frying caviar, divided into pieces and eggs, it is periodically stirred so that it is fried evenly.
To give river fish caviar a more pleasant taste and aroma, you can sprinkle it with lemon juice, pepper, season with other spices and herbs intended for preparing fish dishes.
If you serve fried caviar with a side dish, you can use potatoes prepared in any way, fried or baked vegetables. Also, crucian caviar goes well with rice.

Carp caviar can be fried alone or with vegetables, eggs, in the form of pancakes or cutlets. There are several variations of this dish, so the cook has a choice.

Beneficial features

Crucian caviar is not only tasty, but also a healthy product. It includes many valuable substances for our body: vitamins A, B, D, E, PP, minerals, polyunsaturated fatty acids, fluorine. This product contains a large amount of calcium, so its consumption contributes to the normal formation and strengthening of hair, teeth, tooth enamel, nails and bones. It is also a healthy source of protein that is well absorbed by the body. If you haven't eaten this dish before, be sure to try it. It is prepared simply.

Despite the many beneficial properties, crucian carp caviar also has contraindications. It should not be used by people with individual intolerance to this product, as well as those who are allergic to fish.

Frying caviar in a frying pan

You will need the following ingredients: about 400 grams of crucian carp caviar, a head of onion, everything else - take it to taste: sunflower and butter, as well as salt and other spices that you like to add to food.

To know how to fry crucian caviar in a frying pan, you first need to clean it of possible waste.

Salt the semi-finished product to taste so that it will be pleasant to eat later. If you want to make fried caviar more spicy and spicy, use spices - for example, pepper (red or black), curry and others. Mix everything and set aside for now. The semi-finished product is ready.

Place the frying pan on the fire and wait until it warms up. While this process is happening, you can chop the onions. Just cut it finely - it should just add flavor to the main dish.

Add vegetable oil to the frying pan and lightly sauté the onion until it becomes transparent. Keep in mind that crucian carp caviar absorbs sunflower oil very quickly, so after frying the onions, add more of it and pour our “caviar” semi-finished product into the frying pan.

How long to fry? Well, until our caviar becomes a pronounced dark orange color. To prevent the caviar from burning, stir it constantly with a wooden spatula.

When the color of the product turns dark orange, turn off the burner and transfer the caviar from the frying pan to a plate. Add a piece of butter. If you want, you can add more salt and spices. Stir and you can serve. You can serve hot caviar, but you can also wait until it cools down to at least room temperature.

With sour cream sauce

Caviar extracted from crucian carp, prepared according to this recipe, will definitely appeal even to those who do not like the smell emanating from river fish.

Grocery list:

Half a kilo of crucian caviar;
50 grams of wheat flour;
100 milliliters of sour cream;
A couple of cloves of garlic;
Bulb;
40 grams of butter;
Salt and ground black pepper to taste.

Cooking steps:

Remove the film from the caviar and beat with a whisk. Add spices and stir.
Cut the peeled onion into small cubes.
Place the frying pan on the fire and melt the butter in it. Place the chopped onion here and fry it until translucent.
Then add the beaten caviar to the onions and fry them for another 5 minutes. During the frying process, the contents of the pan must be constantly stirred.
In a separate bowl, mix sour cream with flour and beat this mixture using a whisk.
Pass the garlic through a garlic press and combine it with sour cream.
Pour the resulting sauce over the caviar and onion mixture and simmer, covered with a lid, for 10 minutes.

After the specified time, delicious caviar with sour cream sauce is ready. You can serve it on the table and treat your household.

100 grams of the finished dish contains:

19.2 g protein;
7.3 g fat;
6.4 g carbohydrates.

The energy value is 168.4 calories.

Salted caviar

Crucian caviar for salting must be fresh, extracted from freshly caught fish.

To prepare this dish correctly and tasty, you need to remember some precautions. Before salting crucian carp caviar, it is advisable to freeze it in the freezer for 3 days to eliminate the risk of infection.

This recipe can easily be prepared at home. To pickle crucian caviar, you need the following ingredients:

crucian caviar – 0.5 kg;
clean water – 1 l;
table salt – 70 g;
bay leaf.

You can pickle caviar in various ways

Preparation:

We clean the crucian carp and carefully remove the caviar. Wash and filter through a fine sieve, separating a thin film. We do everything very carefully so that it does not get damaged. To make the grinding process easier, you can periodically moisten the sieve with water, especially if the holes become clogged.
Then pour boiling water over the eggs and leave for 5 minutes. Then drain the water through a fine sieve so that they don’t fall through.
Now prepare the brine. Dissolve fine salt in water. It is important to maintain the correct proportions, since too salty caviar prevents you from enjoying its taste, and lightly salted caviar will quickly spoil.
Add a bay leaf to the solution, which will give the dish a specific aroma and at the same time get rid of the unpleasant odor.
Bring the brine to a boil, then let cool to 70°C.
Pour the eggs with this saline solution and leave to cool for 30 minutes. At first we stir them constantly. This is done for several reasons: to destroy harmful bacteria, so that the eggs are better salted and acquire a beautiful rich color.
When the mass has cooled, we filter it. Place a colander on a bowl and place gauze on the bottom. It is advisable to fold it in three and moisten it, because water flows very slowly through dry gauze.
Stir the water thoroughly so that the eggs float in it. Then pour it into a colander in one motion.
We wait until the water drains and the crucian caviar remains on the gauze.
Transfer the finished dish to a storage container.

The video shows one of the options for salting caviar:

Before serving, add well-chopped fresh herbs and vegetable oil. You can also add a little mayonnaise to the recipe and use it for sandwiches.

You can store this product in the refrigerator for a week. And if the eggs are not scalded, then no longer than 3 days.

This mouth-watering delicacy will bring you true pleasure from the taste of the dishes and provide the body with amino acids, increase immunity, improve the appearance of the skin, and strengthen blood vessels.

River fish caviar cutlets

I have already said more than once that my husband is a fisherman and, naturally, we often have fresh fish.

In the spring, before spawning, there is quite a lot of caviar in the fish and this, you see, is an additional plus.

You can not only cook fish, but also use fish roe to prepare delicious dishes, for example fish roe cutlets.

Although you can also find other names for this dish - fish roe pancakes or, a new name for me, caviar. Whatever you call it, products made from river fish caviar turn out tender, tasty, and they are quite easy and quick to prepare.

I have not thoroughly studied this issue and, perhaps, river fish caviar is inferior in its beneficial properties to salmon or sturgeon caviar, but it also contains quite a lot of useful substances and is recommended to be included in your diet.

Caviar is, first of all, a source of energy and youth of the body, since the beneficial substances it contains have a beneficial effect on cardiac activity, improve brain activity, and increase immunity.

And if you haven’t tried fish roe cutlets yet, I recommend you try it, and I’ll tell you how to cook them.

Fish roe cutlets

This time we had perch caviar, but according to the recipe that I will talk about now, you can cook it from caviar and other fish.

Ingredients:

river fish caviar - 500 gr.
egg - 1 pc.
corn starch - 2 tbsp. l. (without slide)
breadcrumbs - 3 tbsp. l. (without slide)
mayonnaise (sour cream) - 4 tbsp. l.
onions - 1-2 pcs.
salt to taste
vegetable oil for frying

Fish roe cutlets - recipe with photo:

When cutting fish, remove the caviar from it and wash it.
The eggs must be freed from the bag in which they are located. It is possible, or rather better, to do this manually, but perch eggs are denser in structure than, for example, crucian carp eggs, and I didn’t have much time, so I decided to use a mixer. I beat the caviar with it and then, stirring with a spoon, found the caviar bags, they were already almost empty, I literally walked over them with a spoon to clear the remnants of the caviar and threw them away. Everything turned out great and quickly.
Add egg, starch, breadcrumbs, mayonnaise (sour cream), salt to the fish caviar - mix everything thoroughly, and let the caviar mass stand for 5 - 7 minutes so that the ingredients become friends with each other. I used a mixer again, although you can use a spoon.
The recipe calls for onions, but I usually don’t add them to caviar cutlets, but this time I decided to add them, not raw, but fried. Since I haven’t done this before, I decided to divide the caviar mass in half - add fried onions to one, and not add to the other, so as to compare. And so, finely chop the onion, fry in oil, put in the caviar mass and mix well.
Pour a little oil into the frying pan, put it on the fire and as soon as it warms up, spoon out the caviar mixture, just as you usually lay out the dough when baking pancakes. Immediately cover with a lid and cook the caviar over low heat, frying on both sides until cooked. At the end, open the lid and give the cutlets a golden appearance.

Place the finished cutlets on a plate. Potatoes, rice, pasta, and vegetable salads can be used as a side dish.

https://youtube.com/watch?v=bLtjL3qSNIk%3Ffeature%3Doembed

As I already said, I made some of the cutlets with fried onions, and some without them.

My husband and I unanimously agreed that the choletas with onions tasted more interesting and were a little juicier.

But there wasn’t any big difference, maybe I didn’t put in enough onion, I don’t know. So, with or without onions, fish roe cutlets turn out delicious in any case.

Bon appetit!

PS While I was preparing the recipe for publication, the idea arose to add grated cheese to the caviar mixture, it should also be tasty, but, as they say, the smart idea comes later.

It’s spring now, so I think there won’t be any problems with fish roe, so I’ll definitely try to make cutlets from fish roe with the addition of cheese.

And the idea appeared for a reason, there is a recipe on the blog, “Chicken breast pancakes”, I just add cheese to them.

You can also use fish roe for stuffing fish, look at the recipe “Stuffed crucian carp, baked in the oven” - it turns out very tasty, I recommend it.

And if the fish is small and there is very little caviar in it, then you can simply fry it in a frying pan. How to do this, watch the video.

Elena Kasatova. See you by the fireplace.

Source:

Catching crucian carp during spawning

Many people doubt whether it is possible to catch crucian carp during spawning. Due to the peculiarities of spawning, different individuals spawn not at the same time. During the period when specimens of fish weighing up to half a kilo are already spawning, larger individuals are still quite interested in food.

Fishing for crucian carp during spawning can be effective mainly in large bodies of water with a high concentration of fish. The best place for fishing will be a depression or a sharp drop in the bottom at a distance of 6-8 m from the shore, where the crucian carp is located, just preparing to spawn and still interested in food. You can still use worms, maggots, larvae and other protein baits as bait, but fishing with steamed pearl barley or flavored dough also gives good results.

Worms, maggots and larvae can be used as bait

Spawning is mainly carried out in the morning, but in bright sunshine. Most often this is from 7 to 10 am. Therefore, it is better to catch crucian carp before this moment, from about 4 o’clock, as well as during the day. For fishing, use a regular float rod, feeder or rubber band; the choice depends on the preferences of the fisherman and fishing conditions.

During the spawning process, schools of fish rub noisily against grass, bushes, and snags in the water. Often, when you pull fishing rod stands out of the water, you find that they are completely covered with stuck eggs.

During spawning, crucian carp is not afraid of anything and, not paying attention to people, gear, or birds, comes very close to the shore, so much so that it even has to swim sideways. At this moment, you can simply catch crucian carp with a landing net, but this will be worse than any poaching.

There is no need to worry if the crucian carp does not respond to bait at all, but is exclusively busy with its own business. When crucian carp goes to spawn in the spring, you only need to wait a few days before the post-spawning feeding begins - then the stable crucian bite will resume.

In crucian carp, spawning most often begins in the morning

Extracting caviar from fish, preparing the product

A fishing enthusiast should 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.

Places where crucian carp spawn

Spawning occurs in shallow water. The optimal place is thickets of reeds or sedges, against which the females rub, laying numerous eggs on the grass. In general, crucian carp, especially golden ones, prefer areas with standing water or inconspicuous currents. Silver carp often spawn in bays or reservoirs.

In flowing reservoirs for spawning, crucian carp choose places with well-warmed water by the sun, weak currents and abundant vegetation. In ponds and lakes, places with abundant underwater vegetation are selected for spawning.

The spawning time of crucian carp in a pond occurs earlier than in rivers, due to the higher water temperature in a closed reservoir without a current.

How to make a Tyrolean stick with your own hands?

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 knotted 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 of 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 with fine salt without iodine. If you add a little salt, you get delicious lightly salted caviar, but it cannot be 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 around 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, the caviar absorbs the salt solution and 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 of caviar (2-3 months), all utensils and processing tools are sterilized. The caviar is poured with a fresh portion of brine at least 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

Classic salting methods without any additives are listed. You can pepper the caviar a little. The addition of ground black pepper only enhances the taste. 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 of green onions to the mixture. Let it sit in the refrigerator for 2-4 hours.

Crucian carp caviar is salted and whipped in such a way 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.

Enjoy!

Pickling

To pamper your loved ones with delicious salted caviar, you don’t always have to pay a lot of money for a small jar. You can easily pickle crucian carp caviar or the caviar of other river fish at home.

You will need:

Half a kilo of caviar;
A couple of tablespoons of salt;
15 milliliters of sunflower oil;
Half a teaspoon of vinegar.

Description of the process of salting caviar at home:

For salting, you need to use only caviar from freshly caught fish. To remove caviar from a carcass, you need to carefully rip open its abdomen and pull out the sacs with eggs. Remove the film with your hands, carefully passing the caviar through your fingers. Most of the film will be removed, but small pieces will remain.
Additionally, you will need to pour boiling water over the eggs and stir vigorously with a fork.
The remnants of the film will float to the surface, from where they can be easily removed.
After this procedure, the eggs are not only washed well, but also disinfected.
Place the caviar in a fine-mesh sieve and rinse with water a couple of times. Leave for a while, allowing the liquid to drain.
All impurities and films will disappear, and the eggs will acquire a golden hue. This makes the caviar look more appetizing. You can start salting.
Place the caviar in a suitable container, add salt, stir well and leave for a quarter of an hour until a white film appears on its surface.
Now you can pour in the vinegar and sunflower oil and stir well.
Place the caviar in a glass container with a tight-fitting lid and put it in the refrigerator for one day. During this time, the eggs will have time to salt.
You can store salted crucian carp caviar in the refrigerator for no more than a week.

It is recommended to serve salted caviar on a piece of rye bread, garnished with sprigs of fresh herbs.

100 grams of salted caviar contains:

26.1 g protein;
4.5 g fat;
0 g carbohydrates.

The energy value is 144.7 calories.

Crucian caviar with egg

Your family loves crucian carp caviar, but is it already tired of fried? Prepare an unusual casserole in a slow cooker. If you don’t have such a kitchen gadget, put the dish in the oven.

Compound:

crucian caviar – 0.4 kg;
egg – 3 pcs.;
sour cream with any percentage of fat content - 3 tbsp. l.;
sea salt and butter.

Preparation:

Break the chilled chicken eggs into a deep bowl.
Add a pinch of salt and start beating the eggs until foamy. To do this you will need a mixer or blender.
We prepare crucian carp caviar as described above. Be sure to wash it and drain excess liquid.
Add sour cream and seafood to the foamy egg mass.
Beat these ingredients with a mixer at minimum speed.
Grease the bottom and walls of the multicooker container with softened butter.
Spread the prepared mixture.
Set the cooking mode to “Baking”, set the timer for 40-45 minutes.
Before removing the casserole from the multi-cooker container, cool it slightly.

A delicious dish for real men

You can prepare various dishes from crucian caviar. The only limitation is your imagination and culinary skills. If you bought fresh crucian carp, you can cook it in the oven. And if the fish is caught as a “surprise,” the dish will immediately acquire a new flavor.

Compound:

1 crucian carcass;
200 g fresh champignons;
salt and ground allspice to taste;
mayonnaise to taste;
100 g crucian caviar;
20 ml refined olive oil.

Preparation:

We clean the crucian carcass from scales.
Carefully cut the belly and remove the caviar.
Cleaning out the insides.
We wash the caviar in a sieve.
We wash fresh champignons with running water and chop them into cubes.
Place the chopped champignons in a bowl and add the fish by-product.
Add a couple of spoons of mayonnaise and mix well.
For flavor, we put sprigs of herbs inside the crucian carcass and carefully stuff the fish with the prepared filling.
Place foil on a baking sheet, preferably in two layers.
Lubricate it with refined olive oil and lay out the crucian carcass.
Place the remaining filling on top of the fish carcass.
Wrap the fish in foil carefully, without tearing it.
Preheat the oven to a temperature of 180°.
Bake the dish for about 25 minutes.
Then carefully unfold the foil and simmer the fish for another 5-10 minutes.

How to fry caviar with eggs

As in the previous recipe, we must start by processing the main ingredient. We are talking about carp caviar. We wash it and clear it of films. Salt. Place in a bowl. Sprinkle with ground pepper.

Now let's talk about how to fry caviar. We warm up the frying pan, having previously greased its inner surface with oil. We put caviar. Fry, remembering to stir. The eggs should turn pink and become crumbly.

Break two eggs into a separate bowl. Mix them with a regular fork. Add lightly fried carp caviar. Mix again.

Add more oil to the vacated pan. Let's heat it up. Now pour the egg-caviar mixture into the frying pan. Fry with the lid closed. As a result, we should get a yellow cake, reminiscent of an omelette. Caviar prepared in this way is served hot or warm, cut into pieces. Sprigs of greenery are suitable as decoration for the dish.

Recipes for cooking dishes from crucian carp caviar

All recipes describe in detail the process of preparing caviar for cooking.

Pancakes from crucian caviar

What is the best way to release caviar from the “packaging” natural film.

Options for preparing pancakes from caviar dough or stuffed with caviar. What products are added to the dough for caviar pancakes. How to make airy dough. Recipes for making pancakes with onions, milk, carrots and other ingredients, spices, herbs, herbs.

Crucian caviar cutlets

What's the best way to cook cutlets so that they taste tender? Proper preparation of eggs and minced meat, shaping and frying in oil.

Recipes for crucian carp caviar cutlets with boiled potatoes, sauerkraut, and onions. Cereal additives for minced meat - cutlets with semolina. Why is semolina breading preferable: why is it better than flour/crumbs?

Crucian caviar pancakes

How to quickly prepare caviar - excellent pancakes made from crucian caviar dough. Options for releasing eggs from film. Test preparation. Forming and frying pancakes. Recipes for cooking dishes from crucian carp caviar with green onions, carrots, semolina, mashed potatoes, pearl barley or rice porridge. Calorie content of the dish, its serving.

Crucian caviar in the oven

What dishes can be prepared from caviar by baking in the oven.

Recipes for baked caviar paste with raw and fried onions.

A variety of casseroles with cereals, white bread, dairy products:

Caviar with sour cream filling (ingredients: caviar, onion, pepper, sour cream).
Dishes of crucian carp caviar with cream (caviar, bread, egg, onion, cream).

Pie with crucian caviar

Caviar as the main ingredient for dough, which is baked in the oven. Caviar acts as a component of dough or as a filling in pies.

Ikryanitsa is a simple pie with crucian carp caviar, eggs and milk.
Delicate and airy caviar with onions, eggs, mayonnaise.
Two-layer crucian roe pie with boiled rice and spices.

Salted crucian caviar

How to quickly and correctly salt caviar so that it turns out tasty and can be stored well for a long time. Recipes for preparing crucian carp caviar at home with different salting methods. Simple salting with coarse salt or a mixture of salt and spices. How to properly salt crucian caviar in brine, what ingredients are added to the solution when wet salting caviar.

This page presents the crucian fish. Recipes for preparing dishes from it and many other types of fish can be easily found in the “Fisherman’s Kitchen” section in the top main menu of the site.

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In the bait article you will get acquainted with the main types, as well as tactics for using them.

Study everything to become a real fisherman and learn how to make the right choice.

Cooking secrets

Crucian caviar is a rare and valuable ingredient. Fish contains very little of it, so when cutting you should handle the product with care. Try to avoid pouring out the bile, otherwise it will adversely affect the taste of the caviar dish.

If you are confident in freshness, then the best option would be to pickle the caviar. The appetizer will be able to fully reveal its aroma and surprise you with the versatility of its taste.

The red and salty mixture is ideal for preparing fish soup. The broth will be rich and aromatic. Caviar can also be used to correct the color of soup. Only 1 tbsp. l. product added to the first dish a few minutes before cooking will make the broth clear.

If you have a lot of caviar, then it is best to fry it in a frying pan. To do this, you can use the suggested recipes for pancakes or cutlets.

Serve prepared meals yourself. This will make your culinary delights look more appetizing. It is best to combine caviar with herbs, young garlic, potatoes and vegetable salads. Experiment and enjoy homemade crucian caviar dishes!

Many people fry crucian carp. This dish is especially often on the table in families that have people who are keen on fishing. After gutting river fish, not only unnecessary waste remains, but also caviar. This is a valuable product that should never be thrown away, because you can make many truly delicious dishes from it. Fried crucian carp caviar has an appetizing orange color, goes well with vegetables, but is also good on its own. It can be served as a hot or cold appetizer, including as a main course.

Crucian caviar pancakes

Pancakes are prepared according to the same principle as fried caviar. The only difference is that the mass prepared for frying should be similar to the dough for ordinary pancakes.

Ingredients:

crucian caviar – 300 g;
egg – 1 pc.;
flour – 2-3 tbsp. spoons;
salt, spices, dill;
sunflower oil.

Carp caviar can be used to make pancakes
. Preparation:

We thoroughly clean the crucian caviar, remove the black film and rinse well.
Beat in the egg, salt, sprinkle with spices, add finely chopped dill, stir thoroughly.
Then add flour, kneading the mixture well. The more flour there is, the larger and taller the pancakes will be. But if it is less, the taste of crucian carp caviar will be felt. Therefore, it is advisable not to overdo it. You can first add a little flour and fry one pancake. If it becomes blurry, then you should add more flour to the dough.
Heat a frying pan with sunflower oil on the stove.
Then, using a spoon, carefully place the pancakes on it.
Fry in a frying pan for 3 minutes on both sides.

The pancakes fry very quickly, so you need to not be distracted and turn them over in time.

Pie

You can not only fry crucian carp caviar, but also cook an incredibly tasty jellied pie with it. You will need to prepare the following products for the dough:

6 tbsp. spoons of wheat flour;
5 grams of baking powder;
250 grams of sour cream;
3 chicken eggs;
Salt and pepper.

Filling ingredients:

300 grams of caviar;
3 tablespoons sour cream;
A little salt;
Sunflower oil.

Step by step description:

Break the eggs into a deep container, salt and pepper them.
Beat the egg mass with a mixer for a couple of minutes. Then add sour cream and beat again. Do this for a few seconds.
Combine baking powder and flour, add to eggs beaten with sour cream. Using a spoon, gently stir the dough until smooth. You need to make sure that no lumps form.
For the filling you need to mix crucian carp caviar with sour cream. Season with salt and pepper to taste.
Pour half of the dough into the oiled multicooker bowl. Spread the filling on it in an even layer, as in the photo. Then fill everything with the second half of the dough.
If the pie is baked in the oven, then place the dough and filling in a greased pan.
Bake the pie for 45 minutes, setting the “Baking” mode.
Then turn the pie over to the other side and bake in the same mode for another 10 minutes.
When using the oven, you need to preheat it to 190˚C and bake until done.

The finished pie with crucian carp caviar can be eaten either hot or already cooled.

100 grams of pie contains:

12.3 g protein;
16.0 g fat;
11.9 g carbohydrates.

Calorie content is 240.6 calories.

How to properly prepare caviar for salting

What can be prepared from crucian carp caviar? Any dish, including caviar for salting, requires preliminary preparation of the 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. The release of a small amount of caviar can be done using improvised means such 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.

Preparing to cook

Preliminary preparation of crucian caviar will allow you to prepare a real delicacy. It is very important to follow all recommendations so as not to spoil the product. You should also make sure the ingredient is fresh. It is better if you cut the fish yourself and get the caviar.

After the caviar is removed, arm yourself with a knife. Remove all partitions, films, capillaries. For convenience and speed, use a sieve and grind the product through it.

If you do not plan to cook the product right away, take care of proper storage. Caviar can be frozen or placed under film in the refrigerator for several days.

detailed instructions

Step No. 1. Salt the washed caviar and sprinkle with red pepper. Transfer to a glass bowl. Place in the refrigerator for a couple of hours. Then we take it out.

Step No. 2. Remove the peel from the onion. Grind the pulp (preferably into cubes) and place in a hot frying pan with oil. Fry the onion pieces until golden brown. Then transfer them to a plate.

Step No. 3. Wash the tomato fruits with a stream of running water. Cut into not very thick slices. Lightly fry on both sides in hot oil. Remove to a plate.

Step No. 4. How to fry caviar? Now we will tell you about it. Take the caviar and roll it in salted flour. Fry evenly on all sides.

Step No. 5. Make the sauce. Fry the diced onion in a hot frying pan using oil. Add flour there. Fry for a little less than a minute. Add fish broth and cream. Salt. Add satsebeli, chopped dill, suneli hops and your favorite spices. Continue mixing the ingredients for 5-10 minutes, stirring them constantly.

Place the caviar in the center of a plate heated in the microwave. There should be tomato circles around it. And put fried onion pieces on top of the caviar. Pour hot sauce over it all.

What does crucian caviar look like?

Crucian carp, whose spawning is just beginning, has a convex belly. When catching and cleaning such fish, a dense yellow mass with a granular structure is found inside, filling the entire abdominal cavity. This is caviar, which can be easily removed completely, since it is enclosed in a transparent membranous shell (jastik). In this form, crucian carp caviar can be used for cooking.

When the spawning of crucian carp ends, the egg sacs are greatly reduced in size and may look like paired yellowish organs stretched along the abdomen. They contain a small amount of caviar, and it is most often not used as food.

Timing and beginning of spawning of crucian carp

The spawning time of crucian carp, compared to other fish, comes with some delay and lasts about a month.

The determining factor in this case is the water temperature, which depends on a number of factors:

depth of the reservoir;
its size and shape;
wind direction and strength;
solar Activity;
presence of current.

The determining factor in the spawning of crucian carp is the water temperature.
The beginning and duration of the spawning period of crucian carp, in addition to the above, are also influenced by other points:

bottom relief;
its structure;
availability of keys;
aquatic vegetation, etc.

Answering the question of when crucian carp spawning begins, it can be noted that in the reservoirs of the central zone this usually occurs in the last ten days of May, and if the spring is cold and rainy, then even in early June.

In small reservoirs, crucian carp can spawn in a few days, but in large and deep reservoirs this process lasts much longer. If there is dense vegetation in the reservoir, and even more so if there are cold springs, the water in it warms up slowly, so spawning can take longer than a month - until the end of June. The warmer the weather and water, the faster spawning ends.

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