How to salt carp caviar at home, tasty and quick: step-by-step cooking recipe, how to prepare salted caviar at home

Every fisherman knows that river fish caviar is an excellent snack.
You can fry it, cook caviar pancakes, or add it to a pie. But many are interested in how to pickle carp caviar at home so that it turns out no less tasty than store-bought. This article describes the most famous cooking methods. How do you cook fish?

I fry 36%, 1145 votes
1145 votes 36%
1145 votes - 36% of all votes
I bake 26%, 820 votes
820 votes 26%
820 votes - 26% of all votes
Salt 15%, 481 votes
481 votes 15%
Read also: Fishing for bream in August on a feeder
481 votes - 15% of all votes
I cook soups 9%, 299 votes
299 votes 9%
299 votes - 9% of all votes
I make cutlets 7%, 211 votes
211 votes 7%
211 votes - 7% of all votes
Kopchu 4%, 113 votes
113 votes 4%
113 votes - 4% of all votes
I bake pies 3%, 90 votes
90 votes 3%
90 votes - 3% of all votes

Total votes: 3159

Votes: 1635

17.09.2020

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How to deliciously salt carp caviar at home

Carp (wild carp) is considered one of the most delicious commercial fish. The fresh catch is traditionally fried, and the fish is also often salted to serve as a side dish or appetizer. But the most delicious delicacy will be properly prepared caviar.

Therefore, the question of how to salt carp caviar at home is always relevant.

Traditional way

For salting you will need: 50 g of carp caviar, 5 glasses of water, 5 large spoons of salt, laurel leaf, 3 peppercorns, 3 large spoons of vegetable oil.

Before salting carp caviar, prepare a salt solution. Take a glass of water, pour the liquid into a saucepan, and pour salt into it (a large spoon). When the solution boils, they need to scald the eggs. After this, the product is transferred to a strainer, the diameter of the holes is slightly larger than the size of the egg. The products are wiped until only films remain in the container.

4 tablespoons of salt are diluted in the remaining clean water, and the necessary seasonings are added to the liquid. The brine liquid is boiled and cooled so that it is already cool, pour the raw fish into it, and put it on the refrigerator shelf to brine for 24 hours. After this, the water is drained, and vegetable oil is added to the product, the amount of which is measured as desired.

How to quickly and easily salt

For 500 grams of eggs you will need: water (4 cups), 6 large spoons of salt and 80 g of melted butter.

Salt crystals are poured into the water and the liquid is stirred until they dissolve. Put the solution on gas and boil. The eggs of the carp are cleared of films and placed in a colander in boiling brine for a minute.

The salted products are placed in sterilized glass jars, the top is covered with melted butter to form a whole layer, and left in the refrigerator. After half a day, the products will be completely ready.

Original recipe

You can pickle carp eggs according to a special recipe, after which the product will acquire piquancy and versatility of taste. Prepare: 400 g of carp eggs, half a glass of vegetable oil, 2 onions, 2 large spoons of lemon juice, 2 large spoons of fine salt.

The eggs should be cleaned and covered with salt. Salted products should stand in a container in the refrigerator for about 6 hours. After this, in a deep bowl, carp caviar is combined with vegetable oil. Beat the mixture using a mixer, setting the speed to minimum. While whipping, you will need to add the required amount of lemon juice to the mixture.

The carp caviar is whipped until a white foam forms. The onion must be grated on a fine grater and mixed with the whipped product.

Tip: If you grind salted carp caviar, prepared in an original way, in a mixer or blender, you will get an excellent pate snack for breakfast or for a holiday. And if you use butter instead of vegetable oil, you can enjoy delicious caviar oil.

Pickled carp eggs

Prepare the caviar with salt and a bottle of sunflower oil. If fish was purchased or caught, it should be carefully cut, removing the caviar.

Advice: Bile should not get on caviar products so that the eggs do not become bitter and unusable.

Caviar in eggs is rinsed in boiled cool water. Take a deep saucepan and cover its bottom with a layer of salt to make it about a centimeter long. Carp caviar is laid out in egg pods to form rows. The product is covered with salt crystals.

Salt is calculated by the weight of the product; it should be 12 or 15 percent of the mass of the eggs. The pan with the products is placed in the dark and cool. Salting will take from 3 to 5 days. Afterwards, all the brine that was obtained in the process is drained from the saucepan. The removed eggs with eggs are rinsed 2 times in cool boiled water.

https://www.youtube.com/watch?v=Q_HecrwGCDM

Prepare glass containers for storage; jars must be scalded with boiling water. The finished carp products are laid out in containers, they are rolled up and stored in a basement or cellar.

How to fry carp caviar

To prepare 600 grams of carp eggs you need to take: flour (3 large spoons), salt (level teaspoon), a little vegetable oil.

Carp and caviar raw materials are cleared of films, washed, cut into cubes and salted. The butter is heated, and at this time each lump of caviar is rolled in flour and placed on a heated frying pan. The heat should be on medium. Carp eggs are fried until a golden crust appears.

Carp caviar products are of great benefit to those who are actively involved in sports, who have hard physical or mental work, as well as for convalescents and people who have suffered from illness. The protein of the product is quickly and well absorbed by the body. Caviar contains substances that help regenerate the skin, that is, they help prolong youth.

Source: https://zen.yandex.ru/media/id/5ae9beb9bcf1bc988858bbcb/5aeab5501410c3259ffea6b6

How to prepare carp caviar at home? 6 recipes for making caviar

Hello, dear friends! Despite my tender love for fish, for a long time I did not know about such an inhabitant of reservoirs as carp. I met him at the market when I was looking for carp or crucian carp for dinner.

It turned out that this is an excellent fish with juicy meat, and it often contains a lot of caviar. If you get your hands on such a product, be sure to save it.

Today I want to tell you how to cook carp caviar, and it will take its rightful place in your menu.

Fresh carp caviar is a valuable, nutritious and very tasty product. Its calorie content is only 205 kcal, the bulk of which comes from fats and proteins. Unlike animal fats and proteins, they are perfectly digestible and do not contribute to excess weight gain. It also contains Omega-3 fatty acids, which are essential for health and beauty.

Another advantage is that the product is prepared in a variety of ways. It can be salted, baked in the oven or fried in a pan with various additives. When salted, it is an excellent snack, especially in combination with boiled or baked potatoes. You can fry it in its natural form, or make pancakes or cutlets called ikryaniki. In general, choose what you like the most, and I will share my proven and most delicious recipes

Source: https://takioki.life/kak-prigotovit-ikru-sazana/

How to pickle carp caviar at home, recipes, video

Caviar is a delicacy that is loved by many. It is consumed in various forms: fried, salted (raw or dried). Sturgeon and salmon caviar is in great demand among gourmets.

But experienced fishermen and good housewives know the secrets of how to quickly and easily pickle carp caviar at home so that the result is an equally tasty and healthy dish.

Moreover, every good cook should know how to salt carp caviar (another river or sea fish).

The recipe for preparing the dish is simple. To do this, you must be guided by the following scheme of actions:

Remove the caviar from the fish - this must be done carefully so as not to damage the gall bladder; if bile gets on the caviar or in the meat, the product will be spoiled and completely unfit for consumption.
Remove the film from the caviar - to do this, you can stir the caviar with a fork or pour boiling water over it; Some people advise passing the caviar through a blender.
Collect the eggs in a jar - it is best to use a glass container.
Salt - add to taste, depending on who you like.
Pour in a little vegetable oil.
Mix everything well and let stand (for a day) so that the product is salted.

Some people advise adding a drop of lemon juice and red pepper (on the tip of a knife) to the caviar when salting. These ingredients will give the food its own special flavor. Next you can salt the carp. This fish is also delicious salted.

You can use another recipe. To salt caviar you will need:

Take carp caviar and properly prepare it for salting (remove the films, remove the eggs).
Pour water (a little more than a liter) into the pan, add salt (80 g), bring to a boil.
Place the caviar in a colander and immerse it in a boiling saline solution (for a few minutes).
Remove the salted caviar from the boiling water and place in jars.
Place a piece of melted butter on top of each serving. The dish is ready.

Filled jars should be tightly closed with lids and left in the refrigerator. After a day, the finished caviar can be eaten.

Who benefits from eating caviar and who doesn’t?

Caviar is useful both salted and fresh or dry. It contains a lot of protein, vitamins (A, B, C, D, E, PP), important microelements for the body (potassium, calcium, iodine, phosphorus, iron, zinc, selenium, magnesium).

Eating a product (in any form) is useful for restoring metabolic processes, strengthening the immune system and bones. It is useful to eat caviar for people suffering from excess cholesterol in the body, as well as for those who have problems with the heart and blood vessels.

Despite all its usefulness, caviar can also provoke an acute allergic reaction. Therefore, a salted product is not recommended if there is an individual intolerance to it.

Very tasty punched carp caviar: how to pickle it at home - a recipe from an experienced fisherman

Here’s some homemade carp caviar and some fragrant rye bread with butter – “You’ll eat your mind and lick your fingers”!

My grandfather is an experienced fisherman, from the Soviet era. He knows how to do anything with fish: fry it. salt, dry and dry, prepare rich fish soup.

This time he shared his recipe for carp caviar, salted at home.

How to salt carp caviar at home - quickly, simply and tasty

You can salt the caviar of any other fish in this way. The caviar turns out grainy - grain to grain, not boiled and lightly salted. Just what the doctor ordered, as they say.

Yesterday, a friend of my grandfather brought a trophy carp to 15-16 kilos. It turned out to be a female with eggs weighing 4 kg.

The meat itself was put into balyk, some of the caviar was fried, by the way, fried caviar is also delicious, and today we will salt some of it.

Products for salting carp caviar:

The caviar itself,
Salt,
Vegetable oil.

Nothing more is needed. If anyone would like to add seasonings or spices, please do so at your discretion.

I'm not adding anything else. This is how salted fish caviar fully reveals its taste.

Recipe for salting homemade carp caviar (as well as any other fish)

First, the caviar must be broken through to remove the excess film (jasts). At the factory, this is done through “screens” - frames with a stretched mesh. And the caviar is rubbed through a screen.

At home, there are several options for obtaining breakout caviar:

Rub through a grater

Colander with fine mesh,

And the easiest one is for the lazy - through a meat grinder.

Simultaneously with receiving the broken caviar. Prepare brine for pickling - for 1 liter of water - 2.5 heaped tablespoons of salt.

Stir until the salt dissolves and put on the fire until the water boils.

After punching the caviar, it should be thoroughly stirred with a whisk. Then it will become even cleaner, and small remnants of the film will collect on the whisk.

I would also like to tell you how fishermen salt caviar directly while fishing. This method is called “Pyatiminutka Caviar (5-minute).”

Simply add salt to the caviar, peeled from the film (jasts), at the rate of 40-45 grams of salt per 1 kg of caviar and that’s it. By evening, the salted caviar is ready for an appetizer.

But this method is the most short-lived - such salted caviar should be eaten immediately.

Our recipe for salting carp caviar uses a slightly different method - obtaining pressed caviar, which is stored much longer.

When the brine arrives, it must be judged to 80 degrees. You will need a kitchen thermometer.
Then we pour the brine into our broken caviar and stir with a whisk.
The hot brine will allow the small berries to curl up and settle on the rim.
Knead this way for 10-15 minutes and then drain the top layer.
Now you need to free the eggs from the water. It is better to do this through gauze.

We place all the caviar on gauze, folded in half or three times and hang it over the sink. Let it drain for several hours (3-4).

To ensure that the eggs do not stick together and the caviar turns out grainy (and so that the salted caviar lasts longer), now add vegetable oil. For a kilo of caviar, about one and a half tablespoons of oil.

You can eat salted carp caviar right now. But to get a tasty effect, it is better to keep it in the refrigerator. Let the caviar steep and cool – it will become even tastier.

If there is a lot of caviar, then you need to transfer it to sterile jars and into the freezer.

Just don’t forget that when you need caviar for a snack, you need to defrost it properly. First from the freezer to the refrigerator, and use the next day.

Homemade salted carp caviar - recipe

Mmmm, how deliciously salted carp caviar is on Borodino bread with butter and cucumber!

NHNCH (No tail, no scales) to everyone!

Follow my new publications - more interesting things to come!

The best simple recipes for salting carp caviar

If you are interested in how to pickle carp caviar at home, then below we will describe detailed recipes that will help you enjoy the beneficial qualities and amazing taste of this product.

Dry pickling

First you need to cut the fish. Cut it from the belly side and remove the bags of caviar.

Make the incision carefully so as not to damage the gallbladder. Otherwise, the caviar will turn out bitter and unsuitable for consumption.

The removed oysters should be washed thoroughly under running water. There is no need to clean them from the film. The caviar will be salted right in it.

Now take a deep aluminum pan and pour salt into the bottom. The layer should be at least 1 cm thick. Place the yastyki on top and sprinkle with salt again (2-3 mm). And so on until the very end.

Place the pan in the refrigerator or any other cool place for 3-5 days. After the specified time has passed, drain the brine from the container, remove the berries and rinse them twice under warm water.

Now take glass jars and scald them with boiling water. Place caviar in containers, pour sunflower oil on top, lemon juice (1 tbsp), red pepper (on the tip of a knife), roll up and place in any cool place.

Salting with brine preparation

Here is another simple recipe for salting carp caviar. For it you will need products:

carp caviar – 500 gr.;
water – 5 glasses, or 1 liter 250 ml;
salt – 5 tbsp. l;
bay leaf;
peppercorns – 5-6 pieces;
lemon juice;
red pepper;
3 tbsp. l. sunflower oil.

First you need to free the eggs from the film. Place the bags in a colander and cut them open. Now carefully and slowly wipe the eggs so that the entire film remains on the surface of the sieve, and the eggs pass through the grate and become grainy.

The diameter of the colander holes should be larger than the diameter of the eggs.

The next stage of salting is the preparation of brine - a salt solution for cleaning caviar. To do this, place a pan of water (1 cup) on the stove. Pour 1 tbsp into a container. l. salt and stir.

When the liquid boils, pour it over the caviar. Stir the caviar thoroughly with a fork for several minutes until the hot water covers all the eggs. Leave the container for 20 minutes, covering with a lid.

Then drain the excess liquid and prepare a new solution, leave again for 20 minutes. And so 3 times until the water becomes clear. After this, place the caviar in a colander to remove excess moisture.

Put the water back on the stove. Add peppercorns and bay leaves. Boil for a few seconds, remove the container from the stove and let the liquid cool. Now pour the brine over the caviar and put it in the refrigerator overnight. The next morning, drain the liquid, season the dish with vegetable oil, add lemon juice, and season with red pepper. Caviar is ready to eat.

The recipe for salting caviar at home can be slightly varied. Scald the jars with boiling water, pour 2 tablespoons of oil into the bottom. Fill the jar approximately 75% with pre-cleaned and dried caviar, add 1 tsp.

salt, a pinch of red pepper and mix thoroughly. Now fill the jar to the end and pour sunflower oil on top (5 mm above the caviar level). Close the container tightly with a lid and place in the refrigerator overnight.

The next morning the dish is ready to eat.

If all the equipment used - colander, fork, spoon, lids, jars - is sterilized, this will extend the shelf life of the finished product by more than 1 month.

Classic salting of caviar

Here is another simple way to pickle carp caviar at home. For the recipe prepare:

400 gr. carp caviar;
2 tbsp. l. salt;
2 onions;
2 tbsp. l. sunflower oil;
lemon juice or vinegar – 40 ml.

Place the cleaned caviar in a container and sprinkle with salt. Place the container in the refrigerator for 4-6 hours. After the specified time has passed, remove the caviar, place it in a bowl and pour over vegetable oil and lemon juice. Now it's the onions' turn. Grate it and mix with the caviar mass. To get a delicious pate for breakfast, grind the mixture in a blender.

To clean the caviar from the film, you can use a meat grinder.

Lightly salted carp caviar

To the question of how to quickly salt pheasant caviar at home, there is an answer - salt it. The recipe is quite simple, and most importantly, the dish can be consumed within 30 minutes. Pour the cleaned caviar with brine. To prepare it you should take:

1 liter of water;
60-70 gr. salt;
3 black peppercorns;
laurel – 2 pcs.

Add all ingredients to water, stir, bring the mixture to a boil. Pour the resulting brine over the caviar, cover with a lid, and leave to salt for half an hour. Now filter using a sieve. Caviar is ready to eat. The finished product should be stored in the refrigerator for no more than 3-4 days.

We hope that the question of how to pickle carp caviar will no longer arise for you. Bon appetit!

Sources:

https://receptryby.ru/578-kak-posolit-ikru-sazana-doma.html https://ryba-lka.ru/usnaya-probojnaya-ikra-sazana-kak-zasolit-po-domashnemu/ https:/ /glav-dacha.ru/kak-zasolit-ikru-sazana-v-domashnikh-usloviyakh/

Source: https://my-na-dache.ru/retsepty-i-zagotovki/kak-zasolit-ikru-sazana-v-domashnih-usloviyah-retsepty-video.html

Dry pickling

First you need to cut the fish. Cut it from the belly side and remove the bags of caviar.

Make the incision carefully so as not to damage the gallbladder. Otherwise, the caviar will turn out bitter and unsuitable for consumption.

The removed oysters should be washed thoroughly under running water. There is no need to clean them from the film. The caviar will be salted right in it.

Now take a deep aluminum pan and pour salt into the bottom. The layer should be at least 1 cm thick. Place the yastyki on top and sprinkle with salt again (2-3 mm). And so on until the very end.

Carp caviar: step-by-step cooking recipes. How to fry carp caviar

There are several recipes for preparing carp caviar. It can be pickled or fried. They also make cutlets from it - in short, there are many uses for this tasty and healthy product.

First of all, it is important to note that although fresh carp caviar contains only 179 kcal per 100 g, it is not a dietary product. The fact is that this product contains quite a lot of natural fats and proteins.

They are absorbed quite well by the body, so one-time use will not have any consequences. But it’s often not worth getting carried away with carp caviar.

Carp caviar

How to deliciously cook carp caviar: TOP 3 recipes

First of all, a recipe for salting this dish suggests itself. After all, fish love salt, and salt loves fish. And this is correct, but there may be several options for pickling. And what to do with carp caviar? Here are 3 very simple recipes that have interesting answers to this question.

How to salt carp caviar: dry salting

In this case, you only need caviar and salt. But that same eternal question arises - how much of what? Usually in cookbooks they write “to taste”.

But taste, and especially the eyes, can sometimes let you down. Therefore, just in case, let's turn to mathematics.

degree of salinity	weight of salt, % of product	example for 500 g of caviar
lightly salted product	5-7%	30 g salt (1.5 tablespoons)
average salinity	8-10%	50 g salt (2 tablespoons)
highly salted product	11-12%	60 g salt (2.5 tablespoons)

It is important to understand that the amounts listed work well for dry salting. If we are talking about creating a water brine, then the numbers should be increased at least 2 times.

As for specific recommendations on how to prepare carp caviar, in practice the instructions look like this.

Recipe step by step - how to salt carp caviar

Step 1. Wash and gut the fish. Carefully open the belly (it is better to sharpen the knife first), remove the caviar in the eggs (natural “bags”).

Step 2. Rinse the eggs under running water for about 1 minute. Take a saucepan and pour 1 cm thick salt onto the bottom. Place the pancakes, and pour salt on top again (up to 3 mm, just sprinkle). Lay out all the other layers in the same way.

Step 3. Place the pan in the refrigerator and wait patiently for 3 days. Before serving, be sure to rinse the dish under warm water.

Step 4. Well, you can season the salted carp caviar with lemon juice, pepper or sunflower oil.

How to salt carp caviar with brine

Another option for deliciously preparing carp caviar is to salt it with brine. In this case, we will need the following products:

0.5 kg of carp caviar;
liter of water;
5 tablespoons of salt;
6 peppercorns;
a pinch of red hot pepper;
2 bay leaves;
juice of 1 lemon;
3 large spoons of vegetable oil.

How we will proceed step by step

Step 1. Clean the fish, take out the eggs, separate the shell so that only the eggs remain. This needs to be done using a colander - the grains will go into the bowl, and the film will remain on the surface.

Step 2. Meanwhile, you need to put a saucepan with a liter of water on the fire, add 1 tablespoon of salt to it and bring to a boil.

Step 3. Now add water to the caviar and mix thoroughly. Leave for half an hour, then drain the liquid. At the same time, prepare exactly the same salt solution and pour it into the caviar. This procedure is repeated 4-5 times.

Step 4. After this, you need to carefully drain the moisture and be sure to put the caviar in the refrigerator - preferably overnight. The product will be completely ready the next day. When serving, add all the spices, as well as fresh lemon juice.

Salting carp caviar with vinegar or lemon

And this is a variant of dry salting using lemon juice or table vinegar to give the dish a pleasant sourness. We need to take:

0.5 kg carp caviar;
2 tablespoons salt;
2 tablespoons vegetable oil;
1.5 tablespoons of lemon juice or table vinegar (9%);
1 onion.

Step-by-step salting technology

Step 1. Clean the fish, remove the caviar and dry salt it in a saucepan (as described in recipe 1).

Step 2. This time we will salt the caviar for 5-6 hours. Then we take out the product and pour it with vegetable oil and freshly squeezed lemon juice.

Step 3. Grate the onion and mix it with caviar. Makes a good base for sandwiches. And if you grind the mixture in a blender, you can make a real homemade pate.

Carp caviar - let's prepare a delicious sandwich

How to cook fried carp caviar

Carp caviar can also be fried. Moreover, there are several simple ways to do this at home. Here is a classic option for which you will need:

Ingredients

carp caviar itself (fresh) - 0.5 kg;
salt - 1 teaspoon;
pepper to taste;
vegetable oil for frying - 3 tablespoons.

How to fry carp caviar - step by step recipe

Step 1. Clean the caviar from the films - you want the consistency to be uniform, remove the shells.

Step 2. Salt and pepper to taste - a teaspoon of salt per 0.5 kg of caviar is enough. Now you need to wait 15-20 minutes until the eggs are marinated. Heat the oil in a frying pan and add the eggs. They will immediately begin to turn into a kind of pancake.

Step 3. Mix quickly, total cooking time is no more than 5 minutes. The eggs just need to turn a rich orange color, and that’s it – the dish is ready.

Step 4. Serve the fried delicacy with white bread and herbs. This caviar can be used to garnish any fish or vegetable dish.

Fried carp caviar

HOW TO TASTY FRY CAVIAR OF SAZAN

To improve the taste, when frying in a frying pan, you can add a little butter, a mixture of spices (for example, Provençal herbs) or pour in a tablespoon of white wine.

What can be prepared from carp caviar: cutlet recipe

Simply fried carp caviar is one thing, and cutlets based on it are another thing. To do this you will need the following products:

Cooking recipe step by step

Step 1. Prepare the caviar (as described in the recipes earlier), add finely chopped onion to it (in a meat grinder, in a blender or on a fine grater), salt, spices and flour. Mix thoroughly.

Step 2. Let the mixture sit for 15-20 minutes. Meanwhile, heat the oil in a frying pan. We form pancakes (you can do it by hand or by placing the mixture on the surface with a tablespoon). Fry for 3 minutes on each side over high heat.

Step 3. You get real cutlets, they are also caviar pancakes, they are also caviar pancakes. Delicious word - great food!

Garnish the dish with vegetables. Mashed potatoes would be appropriate, as would rice, which almost always goes harmoniously with fish.

Fried carp caviar - caviar cutlets

Bon appetit!

Source: https://kururu.ru/recipes/ryiba/ikra-sazana-retseptyi.html

The benefits and harms of fish caviar

Products:

peeled caviar - 0.55 kg;
eggs - 2-3 pcs.;
onion - 80 g;
butter - 35 g;
seasonings

Wash the caviar, remove films. Separate the whites of the eggs from the yolks. Each component is whipped in separate containers.

Add caviar, seasonings and butter to the yolk. To stir thoroughly. Peel the onions and grind until puree in a blender or food processor. Mixed with caviar.

Beat the egg whites until they form a stable foam. The two masses are connected to each other. Grease the mold with oil, sprinkle with breadcrumbs or semolina (in a small amount).

Place the soufflé, leaving 1-2 cm from the top. Preheat the oven to 180 degrees, bake for a quarter of an hour. The finished dish is served to the table with fresh herbs and vegetables.

This unusual dish has a special taste and aroma. The fact is that it contains sauerkraut, which (oddly enough) goes well with caviar.

Ingredients:

Two eggs.
A kilogram of caviar.
300 grams of sauerkraut.

Recipe:

Prepare the caviar and combine it with finely chopped cabbage.
Add eggs, salt and ground pepper. If desired, you can add chopped fresh herbs.

Fry the caviar pancakes in vegetable oil like pancakes.

Each small egg is a microcontainer with substances useful for the human body. First of all, it is over 30% protein, which can be easily digested within just one hour. Up to 13% of the product’s weight consists of healthy fats similar to fish. Also, round fish embryos contain an abundance of polyunsaturated acids, folic acid, zinc, iron, phosphorus, potassium, and vitamins (A, B. C, D).

Taking into account all the benefits of the product, doctors often recommend eating caviar for people with low hemoglobin levels, varicose veins, diseases of the cardiovascular system, low immunity and others.

But fish eggs can also cause harm if we are not talking about regular dosed consumption, but about one-time gluttony. People with a tendency to allergic reactions, kidney and gastrointestinal diseases, and obesity should also be careful when using this product.

Fish eggs can complement any soup, as they can be thrown into the plate with the first course so that they absorb liquid and become even tastier. This way you can diversify your everyday menu and serve soup with a small, but appropriate, twist. These pancakes can replace bread, so feel free to serve them with your first courses. You can eat them just like that; they will be especially tasty with garlic and sour cream sauce.

How to salt fish roe at home, recipes

Of course, now you can buy almost any product ready-made and packaged in beautiful jars. But for people who are keen on fishing and housewives who love to pamper their household with only homemade preparations, recipes for salting carp or pike caviar at home will be useful. This article also describes in detail how to salt red caviar yourself.

Method for salting pike caviar

Salting such a product is not difficult. For this, salt and vegetable oil are usually used, without adding spices. But, despite the simplicity of the recipe, homemade pike caviar will never compare in taste to store-bought caviar.

The most difficult and time-consuming stage of preparation is the release of the eggs from the film sacs (ovaries) in which they are located in the belly of the fish. There are several common cleaning methods. You can, for example, place the caviar in a colander or large sieve and rinse well.

Then gently, in a circular motion, squeeze the mass down into the prepared container. Thus, the eggs will be separated from the films, and the caviar will turn out grainy.

Housewives are often advised to use a mixer to separate the main product from the eggs. You need to work at minimum speed, with a spiral nozzle. Quite quickly the film part will wrap around the blades of the device. In any case, the caviar must be washed very thoroughly, trying to remove all remnants of the roe and other contaminants.

Pike caviar

Salt is added to the prepared product, usually at the rate of 2 tbsp. with a slide for 500 g of caviar. Then you need to actively stir the mass until the salt is completely dissolved. It is most convenient to do this with a fork, on the tines of which parts of the joints will remain. Continue whisking for about 20 minutes until a light white foam appears on the surface.

Then it is recommended to add vegetable oil, half a glass per 500 g of product. You can put the caviar in jars. You need to select small containers to gradually consume the delicacy and preserve it in the best possible way.

Banks must be sterilized. The dish is filled with caviar so that there is room for sunflower oil; its layer should evenly cover the product with a layer of about 1 cm. The delicacy will be ready for consumption in just 5 days.

Recipe for pickling carp caviar

Using this method, you can prepare caviar not only of carp, but also of other river fish, for example:

silver carp;
carp;
pike perch;
bream

During the preparation process, the product is thoroughly washed, removing blood, scales, etc. Then the caviar must be separated from the eggs. You can do this simply with your hands, gradually releasing each bag.

But this is a long and labor-intensive process. Most often, the films are cut with a sharp knife and poured with a boiling solution of table salt (100 g per 1 liter of water).

Stir vigorously with a fork for 3 minutes, the films are gradually wound onto the fork.

Advice. You can also salt caviar directly in the jars, bypassing the process of removing the films. But it is the grainy, purified product that is valued much more highly.

https://www.youtube.com/watch?v=-KkFV72AwAs

This procedure is repeated 3 times, each time the solution becomes lighter. Next, the caviar is left on a sieve for several minutes so that the liquid completely drains. Now the product is ready to be placed in sterilized jars. The simplest option is to pour a little oil into a container, then add caviar and cover with salt. Mix everything thoroughly and pour a 0.5-1 cm layer of vegetable oil.

Another traditional recipe for salting carp caviar will require:

3 tbsp. vegetable oil;
black peppercorns (1-3 pcs);
bay leaf (1-2 pcs);
4 tbsp. salt;
4 glasses of water.

Carp caviar

The ingredients are calculated for 50 g of the main product. Salt is diluted in water, pepper and bay leaves are added, boiled, then the brine must be allowed to cool. The caviar must be filled with the prepared liquid and refrigerated for 24 hours. After the specified time, the brine is drained and vegetable oil is added. The product is ready to use.

How to salt red fish roe

The ability to pickle red caviar at home makes it possible not only to get a tasty, guaranteed natural product, but also to save significantly. An uneviscerated carcass of pink salmon or trout often contains caviar or milk, since the fishery is carried out during the spawning period.

To purchase fish with caviar, you need to learn to distinguish females from males. This will require some experience and attention. The female has a lighter color and the shape of her head is smooth. The male has sharper, more predatory outlines and a pointed head.

Important! You need to defrost the fish with caviar gradually. First, it is left in the refrigerator for several hours, then transferred to the open air.

Carefully removing the caviar from the belly of the fish, it is washed and proceeded to cleaning the eggs. The release of the product from films is carried out similarly to the actions with river fish.

Red caviar

To prepare the brine, add salt to hot water. To determine the required concentration of the solution, you can use a proven method: immerse peeled potatoes in the liquid. Gradually add salt until the vegetable floats.

There should be twice as much brine as caviar. The product is placed in liquid for 10-20 minutes. Then the eggs need to be dried on a fabric surface for 2 hours. The product is lubricated with vegetable oil and placed in sterilized jars.

When they stand in the refrigerator for 2-3 hours, the caviar is ready to eat.

Important! Professionals recommend salting trout caviar using boiled water at room temperature.

Salting fish caviar of various breeds at home is not difficult at all. It only takes a little skill to separate it from the film bags. The result will certainly exceed all expectations. Caviar is not only very tasty and healthy, it is a wonderful decoration for any table.

How to salt fish roe at home: photo

Source: https://sad24.ru/konservaciya/zagotovki/kak-solit-ikru-ryby.html

Carp caviar - how to cook, salt or fry carp caviar

Carp is a fairly large commercial fish; it is caught not only for its tasty, tender, almost boneless meat, but also for fish roe. If you want such a dish, carp caviar, you will now find out how to prepare it.

Fish roe can be added to the mixture if you bake stuffed carp in the oven.

Based on this product, you can prepare an appetizer, fish sauce or salad dressing, or use it as a culinary decoration for a gourmet fish dish.

In this material we will look at how to salt carp caviar, as well as how to fry carp caviar.

Carp caviar: properties

Eggs are fish eggs; they, like any eggs, contain an amazing range of useful components. Carp caviar is rich in vitamins and microelements, polyunsaturated fatty acids and lecithin.

Although caviar is considered a dietary product, its energy value is almost 180 kcal. The set of proteins and fats in caviar is perfectly absorbed by the human body.

A simple way to prepare caviar is to salt it

When salted, caviar will be stored for quite a long time. You can always enjoy a sandwich with butter and fish caviar. This product can also be used as a savory ingredient in other dishes.

Only fresh products are suitable for pickling

So, how to salt carp caviar? If you like such a dish as salted carp caviar, you will learn how to prepare it best from our article. You can choose one of the following methods for salting a fish product.

For half a kilo of caviar we take 1 liter of water, 70 g of rock salt, 80 g of ghee. Let's prepare a hot brine: dilute salt in water and bring to a boil. Remove the carp eggs from the film. Place the fish product in a colander, and then lower it into boiling salted water for a few minutes.

We take it out, put the carp caviar in jars, put a layer of oil on top, close the container and put it in the refrigerator for half a day. The salting is over - bon appetit!

Method two: normal

You will need 17 g more salt, plus 250 ml of water. You also need 3 allspice peas, 1 bay leaf, and instead of melted mala, lean mala.

Scald fresh caviar directly in the film with brine (17 g of salt per 250 ml of water). Then we pass the “bags” through a fine sieve so that the eggs are separated and the film remains. Prepare the second brine: the remaining water and salt, bay leaf and pepper.

Bring the solution to a boil.

This brine should be cooled before use. Then pour the eggs over them. Keep the container with salted carp caviar in a cold place for 24 hours. The last step is to drain the remaining brine; for easy storage of caviar, add a little vegetable oil to the jar.

Method three: special

How to prepare salted carp caviar in an original way? For example, like this. Ingredients: half a kilo of caviar, 100 ml of vegetable oil, 2 onions, freshly squeezed lemon juice (30-40 ml), 35 g of finely ground table salt.

Dry salting of caviar is used: remove the caviar from the film, cover with salt, mix and put in the refrigerator for 6 hours. When the salting time has expired, mix carp caviar and vegetable oil in a deep container.

Use only clean, dry dishes!

We begin to beat slowly with a mixer, gradually adding lemon juice to the mixture. Whisk until the mixture becomes foamy. It is better to grate the onions on a fine grater or chop them in a blender and mix with the caviar mass. A unique appetizer of carp caviar is ready.

Fried caviar: a quick option

There are many ways to fry carp caviar. For example, fish fritters. Fried carp caviar is a recipe for fish pancakes or cutlets, a very common one, the semi-finished product is quick to prepare, and the dish itself is quickly fried.

You will need fresh caviar, salt and spices, an egg and flour for viscosity, finely chopped or grated onions. Mix all the ingredients in one container, the consistency of the batch will be liquid. Leave the semi-finished product to brew, after which you can fry.

Typically, fish roe cutlets are fried in sunflower oil, fried on both sides until golden brown. Due to the fact that the batch is liquid, portions are laid out in the pan with a spoon.

Fried carp caviar omelette recipe

A quick nutritious breakfast with a healthy fish product - omelette with caviar. Separate the eggs from the film and add salt and pepper. Grease a well-heated frying pan with oil and fry the caviar until pinkish.

Beat the eggs in a bowl, then our caviar goes there, stir everything well and pour into the frying pan, again greased with oil. Cover with a lid and bake until done. The result is a fish frittata that can be eaten hot or cold.

Source: https://nasha-riba.ru/sazan/ikra-sazana-kak-prigotovit-posolit/

With white bread, onions and sour cream

These pancakes will be a great addition to a variety of dishes. They are also good as a separate dish. You will need:

3 tbsp. l. flour;
500 g carp caviar;
0.5 tsp. soda;
one chicken egg;
vegetable oil;
2 tbsp. l. sour cream;
garlic as a spice, salt, pepper (to taste).

Manufacturing process:

Rinse the caviar, remove excess film.
In a separate bowl, mix sour cream with caviar, egg, salt, seasoning, soda and flour. Beat with a blender until the mass is homogeneous.
Heat the oil in a frying pan, place a tablespoon of the mixture on it and fry the pancakes on each side for 5 minutes.
Next, place the finished pancakes in one frying pan, turn on the lowest heat and let them simmer for another 10 minutes.

The finished dish can be eaten immediately.

The caviar pancakes turn out soft, tasty and juicy. It's easy and quick to prepare.

Peel the onion, rinse and chop into thin cubes. Grease a frying pan with vegetable oil and fry until transparent.

Wash the caviar, place it in a saucepan and stir with a fork, thereby removing unsuitable films. Combine pure caviar with cooled sautéed onions, yolk, sour cream, seasonings and bread. Mix thoroughly and leave on the counter for 10 minutes.

Grease baking pans with oil. Spread the caviar mass and bake in the oven at 220 degrees for 25-35 minutes.

Remove and serve. Bon appetit!

Author of the article: Victoria Andreevna