✅ What can be done with catfish caviar

The caviar of fish such as catfish is a recognized delicacy for lovers of the aquatic world. This product is not only nutritious and high in calories, but also has many beneficial substances and minerals necessary for our body. However, it is important to learn how to salt caviar correctly, and most importantly tasty, because if salted incorrectly, the final product will turn out not only tasteless, but also possibly inedible.

It is important to remember that fish caviar must be taken exclusively fresh, since even excess salt will not kill absolutely all pathogenic bacteria if the product turns out to be stale. The chance of getting poisoned is zero if the caviar is fresh.

The first step is to gut the fish carcass. This is done with a slight movement from the tail to the head, but keep in mind that the knife should not pierce the fish too deeply, otherwise you can tear the bag of caviar, which in this case will be mixed with the inedible insides of the fish.

Next, you need to perform a light heat treatment of the caviar. Place the caviar in a deep bowl and prepare salted water separately (approximately 100 g of salt per liter of water). Bring salted water to a boil and rinse our caviar with it for several minutes. This operation must be repeated one or two more times. If you did everything correctly, then eventually the water you use for heat treatment should acquire a transparent tint.

After this stage, you will need to get rid of the excess liquid that formed during the process of washing the product. It will be most convenient to use a colander or sieve. Leave the caviar for 15 minutes so that most of the moisture drains out.

The next step will be salting the caviar. For this we need a dry container (or an ordinary glass jar). Take two tablespoons of sunflower oil and fill the jar with caviar a little more than half. Next, add a tablespoon of salt and mix thoroughly, after which we fill the jar to the end with caviar and pour about five tablespoons of sunflower oil on top. There is no need to mix the last layer.

Once you're done, cover the jar tightly with a lid and put it in the refrigerator to settle. 12 hours from the moment of canning is enough for preparation. If you salted the caviar properly, it should acquire a beautiful amber color.

Thus, it is quick and tasty to prepare catfish caviar at home.

Everyone knows about the value of fish products for the human body. The benefits of catfish, which can be found in the diet of most people, deserve special attention. Some people prefer to eat the fish itself, while others choose exclusively its liver or caviar. Various recipes for preparing catfish are offered, which make it possible to make it as healthy and tasty as possible.

Composition of catfish and calorie content

The flesh of a fish such as catfish is particularly airy. The product is practically boneless, which explains its enormous popularity.

The fish product contains a lot of useful substances:

Vitamins A, B, E, C and PP.
Calcium, phosphorus and manganese.
Iodine and iron.

Catfish is also an additional source of protein, which is necessary for the human body.

The calorie content of catfish directly depends on the method of its preparation. The following values are distinguished:

Fried - 156 calories.
Baked - 113 calories.
Boiled - 189 calories.
Jerky - 193 calories.
Raw – 115 calories.

These are approximate values that can be used as a guide when calculating the calorie content of a finished catfish-based dish.

Catfish fish: benefits

The benefits of catfish fish directly depend on its rich composition. The natural product has the following effects on the human body and health:

Cleanses the vascular system and improves blood circulation.
Maintains visual acuity.
Solves the problem of iodine deficiency.
Strengthens bone tissue.
Accelerates cerebral blood flow.
Normalizes the state of the nervous system.
Provides antioxidant effect.
Improves reproductive function.

Interesting to know! Som helps women avoid the appearance of stretch marks on the body while carrying a child.

Regular use of the product helps prevent many health problems that can bother both men and women.

Catfish liver is usually considered as a separate product. It is distinguished by a high content of fish oil in its composition.

Note! You can find many recipes for preparing delicious pates and sauces that involve the use of catfish liver.

Here are the benefits of the product for humans:

Increases physical endurance.
Improves mental activity.
Has a positive effect on the processes of memorizing information.
Increases protective function.
Solves the problem of absent-mindedness.

Liver is a completely safe product for humans if they do not have an individual intolerance to it.

An equally valuable product in the diet is catfish and its caviar. This is a source of fatty acids necessary for the proper functioning of internal organs and systems.

Catfish caviar has a beneficial effect on the cardiovascular and nervous system. It is also very popular in cosmetology. The product can be found in many cosmetic products intended for facial and body skin care.

What to cook from catfish at home

You can prepare many dishes from fish. Catfish is no exception to the rule.

Advice! You can cook catfish meat deliciously on the stove, in a slow cooker, or even over coals.

Fish meat makes delicious kebabs, goulash and cutlets. It will come in handy when preparing soups and steaks. The tail will also have something to do. It is often added to the filling of pies and pies. This is also a good option for fish soup.

Catfish goes well with mayonnaise, cream and sour cream. It is also enough to simply season it with spices and herbs to get a successful dish.

Tips for eating healthy catfish

Experts give valuable recommendations regarding the preparation and consumption of fish products:

Ideally, fish should be present in a person’s diet 2-3 times a week. The method of its preparation can be any.
Catfish will be extremely healthy if served boiled or baked. On rare occasions, you can treat yourself to a fried or smoked dish.
Various spices and herbs can neutralize the unpleasant aroma of fish. Garlic, dill, parsley and onions do this job well.
Catfish goes well with rice, vegetables and potatoes.

In order for a fish product to remain healthy and fresh, it is necessary to provide it with the correct storage conditions. You should also be careful when choosing a product.

The refrigerated product can be stored for three days. Gutted catfish with the head on remain fresh for five days. It can be stored in the freezer for up to four months.

Harm to catfish and contraindications

Of course, catfish is very beneficial for human health, especially if it is properly prepared. But fish products can also cause harm to the body.

It is strictly forbidden to use this product if there are a number of contraindications:

Individual intolerance.
Disorders of the liver, kidneys and stomach.
Diabetes.
Obesity.
Tendency to swelling.
High blood pressure.
Urolithiasis disease.

Catfish is safe only if consumed correctly. If a person does not know for sure whether a given product is useful for him, then he should first consult a specialist about this.

catfish caviar – 600-650 grams; vegetable or olive oil – 5-6 tbsp; green leeks – 1 bunch; water – 1l; salt – 60-80g.

To get lightly salted catfish caviar, the recipe is as follows.

Clean the catfish eggs from the film using kitchen utensils - a fork or knife. Place it in a comfortable deep container and leave to rest. In the meantime, prepare the brine with which you will pour your caviar. It is prepared as follows.

Boil water, add salt at the rate of 1 liter of water per 80 grams of salt. Cool this liquid to 70C0 and pour it over the caviar. Stir thoroughly and set aside for 30-40 minutes. Then remove the water using a colander with small holes so that the caviar does not pass through them. For insurance, you can put gauze in a colander; it will prevent the caviar from seeping into the holes.

Then chop the leek finely and combine it with the caviar. Add vegetable or olive oil to this mixture - whichever you like best. Pour everything into a glass jar and put it in the refrigerator. Store no longer than 3 days, and then only in the refrigerator.

Number of servings: 4
Preparation time: 15 minutes
Cooking time: 15 minutes

Catfish in flour: classic recipe

Ingredients

Catfish fillet – 500 g + –
- 2 tbsp. + —
Fish spices - 0.5 tsp. + —
- 1 tsp. + —
- 1-2 tbsp. + —

How to fry catfish in a frying pan: step-by-step recipe

For those who have never dealt with the meat of this type of fish, we offer a simple recipe for frying it in flour. Browning in heated oil, the fillet is covered with a crispy crust, under which tender, juicy flesh is hidden.

We wash the fish fillet in water, dry it lightly with paper towels, then divide it into portions and rub each of them with salt.
Having sprinkled the steaks with aromatic spices, we leave the fish to salt for about half an hour.
Now take a frying pan, pour oil into it and let it warm up thoroughly.
When the oil starts to sizzle, take the pieces of fish, roll them in flour and send them to fry.
How long it takes to fry catfish in a frying pan at home is difficult to answer. It all depends on the intensity of the fire and the thickness of your fish pieces. So, the stronger the fire, the faster the pieces will be covered with a fragrant crust and, accordingly, the thinner the piece, the faster it will fry. On average, it takes 15 minutes to cook one batch of fish.

Indicator of readiness is the appearance of a golden brown crust and internal frying. Catfish, like other fish, is especially tasty hot. Boiled rice is ideal as a side dish.

If flour coating is an excellent option for the daily menu, then on the occasion of the holiday you can fry the same pieces of catfish in homemade batter. It will turn out even more tasty and appetizing!

Ingredients

Catfish (fillet) – 500 g;
Onion (large) – 1 pc.;
Chicken egg – 1 pc.;
Flour – 2-3 tbsp;
Spices for fish – 0.5 tsp;
Salt – 1 tsp;
Sunflower oil – 3 tbsp.

How to properly fry catfish in a frying pan in batter

Salt the fish, washed and cut into portions, season with spices and leave in a bowl so that it has time to soak in the aromas.
Make the batter: remove the shell from the egg, mix with flour and salt.
Grind the onion (without husk) using a grater with the smallest holes. Add the resulting slurry to the batter and mix everything well again.
We take each part of the seasoned fillet and dip it into the prepared batter, then immediately place the fish in a frying pan in heated oil.
How long to fry catfish in this case? 4-5 minutes on each side will be enough, provided that the fire is no higher than medium.
To remove excess fat, place the fish on paper towels - they will absorb all the excess.

How to improve the taste of low-calorie catfish

You can marinate the fillet in dry white wine (0.5 cup) or additionally sprinkle it with fresh lemon juice at the salting stage.
Fish pulp is best soaked in spices if it is in a closed container.
You don’t have to dip the fish in batter, but simply dip the pieces of fish before frying: first in an egg mixed with onion gruel, and then in flour.

How to cook catfish caviar

An important step in preparing a dish is preparation. The caviar must be carefully removed from the fish so as not to damage the gall bladder, otherwise it will turn out bitter. Next, clean it of mucus and rinse well. The film that surrounds the caviar must be removed. Cut it with a knife, and then rub the caviar mass through a sieve or pass through a meat grinder.

The film will not fit through the holes. The caviar is ready for frying or salting. You need to fry it in a large amount of vegetable oil, otherwise it will dry out in the pan.

Preparation of fried caviar:

Salt and pepper the caviar, roll in flour.
Fry in a frying pan over low heat. If there is a lot of caviar, stir regularly so that it does not end up raw.
The readiness of the dish can be determined by the change in color of all the eggs.

If there is not much caviar, it is placed in a thin layer in the pan, then fry it for 5-7 minutes. at both sides.

Serve the dish with vegetables, first sprinkle with herbs.

Fried caviar can be used to make caviar pate. After frying, add a piece of butter and chopped herbs to the dish. Grind the mixture in a blender. The pate can be spread on bread or eaten with a spoon.

Caviar dishes

It is known that fish caviar has a huge amount of nutrients, vitamins, amino acids, etc. Nutritionists, based on their research, claim that fish caviar of any fish has all of the listed properties.
Dishes prepared from river fish caviar are very tasty, healthy and add variety to a person’s menu. The caviar of silver carp, carp, crucian carp, pike, pike perch, perch and other fish is a food product with excellent properties, and a large number of delicious dishes can be “created” from it.

Caviar is used to make delicious cutlets, so-called ikryaniki, pancakes, caviar is baked, fried, etc.

Caviar pate, from which you can make a sandwich for breakfast, will be an excellent boost of energy for the whole day!

River fish caviar is salted - this is also a dish, but already a delicacy, if we talk about red fish caviar. Pike caviar, for example, is no worse than salmon caviar.

And salting it is not difficult at all and quite quickly: the prepared caviar is poured three times with a saturated salt solution (100 g per 1 liter of water), which is brought to a boil.

The caviar, drained in a colander, is salted and placed in a glass jar with vegetable oil (there should be about two tablespoons). All this is mixed, add more vegetable oil on top and put it in the refrigerator. In two hours the caviar will be ready. This will be golden, lightly salted caviar that does not have a fishy smell, which will not be a shame to put on the festive table.

A prerequisite when choosing caviar must be that it is ripe.

It is defined by clearly visible eggs, like beads, and no cloudy or mushy mass! We bring to your attention several recipes for preparing such dishes.

They are simple, take minimal time to prepare, and the pleasure you get is amazing. These are: “fried caviar”, “pate of fried caviar and potatoes”, “Pike’s pancakes”, “carp caviar baked in the oven”.

Before frying, the caviar must be thoroughly washed and freed from films. Each housewife has her own way of cleaning caviar, but the simplest and most primitive is to gently squeeze a lump of caviar in the palm of your hand. The eggs will “come out” from under the fingers, and the film will remain in the palm. If there are still pieces of film left in the caviar, remove them with a toothpick or fork, or simply with your fingers. Season the caviar generously with salt and pepper.

What products are used:

Caviar of any river fish – 500 g.
Onions – 200 g.
Butter or Suluguni cheese – 25 g.
Salt and pepper - to your taste.
Vegetable oil, a quarter cup (about 40 g).
Chopped dill.

How to fry caviar:

Since we have already washed the caviar, let’s move on to preparing other products. So, finely chop the onion and fry it in vegetable oil until tender.
Without turning off the stove, add salted and peppered caviar to the fried onion. There should be quite a lot of oil in the pan, since the caviar should be saturated with it and not seem dry after cooking.
Fry the caviar, stirring it occasionally. During cooking, it will change its color: from marsh-olive to pinkish-orange. Moreover, in the finished state, the caviar should be of a uniform color. If there are areas of dark shades left somewhere, move the caviar to the middle of the pan again. How long it takes to fry is impossible to answer definitively, since it depends on the type of fish. Need to try.
Place the finished caviar in a heap in the prepared dish, and make a small depression in the middle. In this hole we put a slice of butter or suluguni cheese (whatever you like) and insert three sprigs of greenery.

Simple, tasty and beautiful. Time to have lunch!

Products included in the recipe:

Fresh perch caviar – 300 g.
Onion, large size – 1 pc.
Fresh potatoes – 200 g.
Butter that needs to be melted – 20 g.
vegetable oil – 80 g.
Pepper/salt, any seasonings to your taste.
Dill greens.

How to cook pate:

Season the prepared caviar well with salt and pepper, and fry until half cooked in vegetable oil.
Peel the potatoes and cook in water until fully cooked, then lightly salt them.
We cut the onion very finely and sauté in oil until tender.
Grind the potatoes and sautéed onions in a blender.
Afterwards, skip the caviar and mix the resulting mixture with potatoes.
Mix the resulting mass well and add some salt if necessary.
While we were preparing the products, we had time to get the mold in which we would bake the future pate. Grease this tray with oil and place the minced meat into it.
The oven should be as hot as possible, and we send a tray of minced meat into it. Bake until done. You can periodically check for readiness.
Allow the dish to cool, and then pour melted butter over it and garnish with chopped dill. Freshwater fish caviar pate with mashed potatoes is ready!

These pancakes are prepared from the caviar of any river or sea fish, but we suggest using pike caviar, which has the highest protein content - about 29%!

What products:

Pike caviar – 500 g.
Chicken egg – 1 pc.
Wheat flour - 0.5 cups, or a little less.
Salt and pepper - to taste.
Vegetable oil – 400 g.
Greens, butter.

We suggest you read: Catching perch in winter with a jig in the middle of nowhere, playing with a jig
How to cook pancakes:

Mix the prepared caviar, as well as the egg and flour until smooth. Salt and pepper to taste. The consistency of the finished pancake mass should be the same as for traditional pancakes. To be sure, the caviar can be passed through a meat grinder, but even without these manipulations the mixture turns out to be quite liquid.
Carefully pour the caviar mixture onto the oil preheated in a frying pan and fry like regular pancakes.
Place each pancake on a plate, grease it with a piece of butter and pour the next pancake into the pan.

When all the pancakes are fried, you can serve them to the table. You can place finely chopped herbs around the circumference of a serving plate. Very beautiful and tasty. Bon appetit!

Carp is a very tasty river fish, the meat of which has a delicate texture. In addition, the caviar of this fish is also a tasty and healthy product, which is in no way inferior to the caviar of red fish.

What ingredients will you need:

Carp caviar – 500 g.
Vegetable oil – 50 g.
Chicken eggs – 4 – 5 pcs.
Hard cheese – 160 g.
Cream 20% - half a glass.
Dill greens - by eye.
Salt, pepper, favorite spices - to your taste.

Cooking process:

Season the prepared caviar with salt and pepper and fry in a frying pan in oil.
In the meantime, we have time to grate the cheese and beat the cream and egg in a blender.
Check the caviar for readiness and fill it with the whipped mixture.
Sprinkle grated cheese on top and place the pan in the oven as hot as possible.
After 15 - 20 minutes the caviar will be ready. Let the caviar cool slightly and place it on the prepared dish. Decorate with finely chopped dill.

Our dish is ready, you can invite everyone to the table!

Recipe for pickling catfish caviar

Caviar according to this recipe can be used to make sandwiches. You should not cook it this way if you are not sure of its quality. If it is infected with parasites, then without heat treatment they will remain in the caviar.

0.6 kg of caviar;
6 tbsp. l. vegetable oil;
1 liter of water;
80 g salt
a bunch of green onions.

Store salted caviar in the refrigerator for no more than 3 days. This product is perishable.

Boil water, add salt. Cool the brine to 70˚C and pour it over the caviar. Leave for 30-40 minutes.
Place all the contents in a colander; the caviar should not pass through the holes.
Finely chop the leek. Pour the greens into the caviar and pour in the vegetable oil.

Salted caviar is ready. This delicacy can be used instead of red caviar. It is suitable as a filling for pancakes. To do this, you need to fry it and mix it with chopped boiled egg.

Prepare catfish caviar to add variety to your daily menu. Experiment, add spices, but don't overdo it. An excess of seasonings will negatively affect the taste of the dish; the caviar flavor will not be felt.

It so happened that I bought pieces of large local catfish at the city market. Not frozen, fresh, pieces of almost 0.5 kg, and they contain caviar. The caviar turned out to be 0.5 kg. I decided to make pancakes out of it for breakfast. It was an excellent breakfast.

Fish roe / Caviar (catfish) – 0.5 kg
Chicken egg - 2 pcs
Potato starch - 1 tbsp. l.
Wheat flour / Flour - 2 tbsp. l.
Sour cream - 2 tbsp. l.
Salt (to taste)
Black pepper (to taste)
Sunflower oil (grease the pan)

Cooking time: 40 minutes

How to fry fish roe in a frying pan in an unusual way

The variety of fish dishes knows no bounds, but you always want to try an original dish that is unlike anything else, and it can be made from non-standard ingredients.

In the winter season, river fish go to spawn, and at such a time you need to have a good recipe on hand - how to fry fish eggs in a frying pan quickly and tasty.

The classic frying option can be slightly improved with the help of additional products and aromatic seasonings.

The river queen of fish is the pike and sometimes it reaches unimaginable sizes. Even if you buy a carcass with caviar that weighs more than a kilogram, there will be enough caviar to prepare a tasty treat.

When preparing dishes, you must use only fresh product. For example, pike is a predator, and when cutting you can find smaller fish inside. And if you buy a three-day-old carcass, then the caviar from it is unlikely to get to your table.

Ingredients

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In this case, zucchini serves primarily as the subject of a beautiful presentation. But they are also indispensable for the balance of taste; the caviar itself is a bit dry and if you want to try it fried, be sure to serve it with vegetables.

Free the pike caviar from the films and rinse carefully.
Place it in a small bowl and season with salt. Add 1-2 tablespoons of flour to the caviar and mix thoroughly (you can beat it a little with a blender).
Take a Teflon frying pan and add some oil and heat it up. Using a teaspoon, place the caviar mixture in the shape of a circle into the heated oil. Fry the caviar on both sides until golden brown for 2-3 minutes.
Wash and dry the young zucchini. Cut it into medium-thick circles and roll in flour. Fry the zucchini in vegetable oil until tender. Then set aside until completely cool.
Peel the garlic and pass through a garlic press or grate on a fine grater.
Mix it with mayonnaise. Finely chop the dill with a knife.
Place the fried zucchini on a wide dish and brush with mayonnaise and garlic. Place a caviar cutlet on top of each zucchini. Sprinkle the treat with fresh dill.

A magnificent dish of river fish caviar with vegetables will decorate your holiday table.

This appetizer will definitely not go unnoticed and will appeal to all your guests.

How to cook pike in a frying pan

If you bought or caught spawned river fish, then you are very lucky. After all, instead of one dish, you will have at least two delicious treats on your table. To quickly and deliciously fry the caviar of any type of fish, you will need a few spices.

We suggest you familiarize yourself with: Pike fish cutlets - preparing pike cutlets

The fried delicacy is best served with fresh tomato or cucumber. Juicy vegetables will be an excellent side dish for a fish dish.

This recipe is incredibly simple; even a novice cook can handle it.

To prepare this delicacy, you can use caviar of any type of fish. Whether it’s silver carp, carp or roach, the dish will turn out beyond all praise.

Carefully wash river fish caviar and remove films. Place it in a deep bowl and season with salt. Squeeze the juice from half a lemon and sprinkle a little of the river product (leave half the lemon juice). Stir the mixture and leave for 5 minutes. Pour the wheat flour into a bowl and roll the marinated pieces in the flour.
Heat the vegetable oil well in a thick-bottomed frying pan. Toss dried thyme in oil before frying. And then start cooking the caviar.
Fry the caviar on both sides for 4 minutes each. Then place it on parchment paper to remove excess fat.
Wash a ripe large tomato thoroughly and dry with a kitchen towel. Using a sharp knife, cut the vegetable into thin rings.
Now place the food on the dish: place fried caviar in the center of the plate and chopped tomato around the edges. Sprinkle with the remaining lemon juice and then drizzle with olive oil.

If desired, you can season the caviar with fresh herbs. If you add dried white bread croutons to these ingredients, fried caviar turns into an excellent salad.

Sauce for river caviar is another option for a delicious dish. If you love exclusively fried caviar, it makes sense to diversify it with the help of an original dressing.

Mayonnaise sauces are perfect for river fish caviar. You can cook them with soy sauce, lemon juice and even wine. Spicy sauces based on mayonnaise will also perfectly complement the taste of caviar. Both garlic and hot pepper can add spiciness; if you like horseradish, feel free to add it to fish sauces.

Fresh sour cream is also perfect for fish roe sauce. You can simply pour sour cream over fried caviar and sprinkle with finely chopped herbs. You can make a sauce based on sour cream, mixing them with Korean carrots in equal quantities. Season the fried caviar with the prepared sauce and serve. This dish is very unusual, but very tasty.
You can also prepare a sauce for both fish and caviar based on olive or any other oil. Mix the oil with fresh basil and beat a little with a blender. Then add a couple of spoons of French mustard and stir. Season each piece of fried caviar and serve.

How to fry fish roe in a frying pan and how to deliciously serve it to the table with aromatic dressings is no longer a secret to you. A couple more wonderful and at the same time simple recipes will appear in your arsenal.

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Preparation

You can only pickle caviar if it is fresh. Please note that simply sprinkling salt will not help render the caviar harmless for consumption.

Preparation:

To get the caviar, we cut the belly of the fish lengthwise, pick up the edges of the bags with caviar with our fingers and, moving to the side, separate them from the catfish. We take it out of the bag. Then we take a colander (it will be convenient to use a large one), place it in a bowl, and then gently wipe the cut bag of caviar with the palm of your hand or a spoon.
Place in a saucepan. We prepare rappa - a saline solution, which we then use to wash the caviar itself. Preparation (150-200 g of caviar): to obtain rappa, dilute 100 g of salt in one liter of water, boil for 1 minute.
Pour the hot solution over the caviar and stir with a fork for 3 minutes. Drain the rappa through a fine sieve and prepare a new one. Repeat filling two more times. After the third, the water with caviar should be clear. We free the caviar from excess moisture: throwing it on a sieve, just wait 15 minutes. Alternative: Place the caviar on a board/tray at a slight incline and wait up to 10 minutes.
Take a dry container of 1-2 liters (an ordinary jar will do), pour in 2 tbsp. spoons of vegetable oil. Place the prepared caviar there to fill 2/3 of the container volume. Add 1 tablespoon of fine salt and mix the contents thoroughly with a fork. Add another 1/3 of caviar to the jar, do not stir. Pour 5 tablespoons of oil on top and close the lid tightly. Exposure time is from 6 to 9 hours, you can safely leave it overnight.

The finished caviar should acquire a light amber hue.

How to fry fish roe in a frying pan? Interesting ideas, cooking tips

Do you want to learn how to fry fish roe to make a nice-looking and very tasty dish? We are ready to share original recipes with you. We wish each of you success in your culinary business!

Product set:

one egg;
refined oil:
200 gram portion of crucian caviar;
semolina - 1 tbsp is enough. spoons;
favorite spices.

Practical part

Where do we start? We wash the crucian caviar with tap water. Transfer to a bowl. Break the egg there. Mix.
Add semolina to the caviar in the required amount. Salt. Sprinkle with spices. Be sure to mix.
How to fry crucian caviar in a frying pan?
Turn on the fire. Heat a frying pan with oil. Carefully pour in the mixture consisting of fish roe, semolina and eggs. Fry on both sides (4-5 minutes).
We got a big “pancake” with a golden brown crust.
Cut it into several parts. Place on a flat plate. Serve with any sauce. Bon appetit everyone!

Do you want to please your family with a real delicacy? We offer a great option – fried carp caviar. This product is not only tasty, but also healthy. Carp caviar contains many microelements and vitamins. And gourmets all over the world love it for its bright and interesting taste.

Required ingredients:

flour (type is not important) – 1 tbsp. l.;
refined oil – no more than 100 g;
0.5 kg carp caviar.

We suggest you familiarize yourself with: Lures for catching perch on a spinning rod

We wash the caviar. Our task is to remove excess films. Cut the caviar into separate pieces. Salt. Sprinkle with spices. We transfer the carp caviar into a container and place it on the middle shelf of the refrigerator. We'll get it in an hour.

How to fry caviar? Everything is very simple here. First roll each piece in flour, then place it in a heated frying pan. Fry using refined oil. The caviar pieces should be covered with a golden brown crust. They must be carefully pierced with a fork or toothpick. If the pieces are soft, then you can turn off the heat.

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.

Grocery list:

0.3 kg onions;
wheat flour - no more than 1 cup;
take 1 kg of tomatoes and fish roe (any);
favorite spices;
refined oil.

For the sauce you will need the following ingredients:

200 g fish broth;
chopped dill - to taste;
one glass of cream (fat content from 15 to 20%);
refined oil;
onions – 0.1 kg;
khmeli-suneli;
50 g satsebeli sauce;
wheat flour - 1 tbsp is enough. spoons.

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. 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.

Ingredients:

one onion or ½ bunch of green onions;
flour – 1-2 tbsp. spoons;
0.4 kg of fish caviar (silver carp, carp, etc.);
refined oil – 30 g;
one egg;
mayonnaise (any fat content) – no more than 1 tbsp. spoons;
a pinch of ground pepper (black);
greens - to taste;
salt (recommended amount - 1 tsp).

So, let's get to the practical part:

We wash the greens with tap water. Peel the onion. We take a knife in our hand. Chop the onion and herbs.
Place fish roe in a bowl. Beat using a regular fork.
Add greens, onion pieces, mayonnaise and flour to the caviar. Break the egg there. Salt. Sprinkle with pepper. Mix it all. The result should be a mass reminiscent of sour cream in consistency.
Use a tablespoon to scoop out the mixture consisting of caviar, herbs, mayonnaise and eggs. Place on a heated frying pan. Fry fish roe cutlets on both sides (1-2 minutes each). They turn out rosy and fragrant. When all the pancakes are fried, place them in a large flat plate. You can decorate with sprigs of parsley or dill.

Any caviar from river or sea fish is suitable for frying. But there is one nuance that is worth considering. Red and black caviar cannot be fried. These two types are intended only for pickling.

How to fry caviar was discussed earlier. What should you serve it with? Excellent options are: fresh vegetables, sprigs of herbs, light salads or side dishes (served with stewed cabbage, mashed potatoes, durum pasta).

If the seafood was in the refrigerator, it should be defrosted before starting cooking. Then rinse with cold tap water.

For frying fish roe, it is best to use a frying pan with a thick bottom. Too large a product is cooked with the lid closed.

How to submit?

Any fish caviar is very high in calories, this is especially true for catfish caviar. This quality explains such modest portions of the dish on any table.

Catfish caviar is a very tasty delicacy that will be useful to everyone, but only if you do not abuse its quantity. Ideal serving - in the form of canapés, sandwiches or the pure product in a small bowl. This is a gourmet dish, even a spoonful of which can be savored for minutes on end. And also savings - just one sandwich with catfish caviar will make you feel full!

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How to choose fish

There are many varieties of catfish. From miniature aquarium catfish to huge river monsters weighing up to 300 kilograms. Decorative fish, of course, are not eaten. But large specimens are of considerable gastronomic interest. But monsters weighing more than a hundredweight are rare and cost a lot of money. Therefore, we will opt for medium-sized individuals weighing several kilograms. Such fish can be easily found on store shelves.

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When choosing a specific fish, you need to take into account the general selection rules:

clean, unclouded eyes;
bright red gills;
no unpleasant odor.

It is believed that large individuals are tastier than small ones, and it is easier to cut up such a carcass. It is advisable to take fresh, unfrozen fish, and the best option would be a trophy caught with your own hands.

How to cut fish

Catfish is a river fish with a large head and long whiskers. Sometimes it reaches enormous sizes. But it is recommended to eat small and medium-sized fish. The meat of large individuals is heavy and fatty in taste.

Cutting catfish is a pleasure compared to other types of fish. It has no bones between its muscles and no scales. Therefore, to clean it, you just need to scrape off the layer of mucus and mud with a sharp knife. If you want, you can remove the skin. It's thick and easy to do. You need to cut the skin around the head and then pull it down to the tail, like a stocking. To prevent your hands from slipping, you can use a napkin or dip your fingers in salt.

Then you should separate the head in the area of the pectoral fins using a sharp knife. Next, you need to carefully rip open the belly and remove the insides. If you are going to cook the liver, it is important not to damage the gallbladder so that it does not taste bitter. Also remove films from the inner walls of the belly. Then rinse the fish well. Remove the fins by cutting them lengthwise on both sides.

To remove the fillet, cut through both sides of the meat from head to tail along the ridge. You don’t have to throw away the fins and head; they will do just fine for the ear.

The mustachioed catfish is delicious in any form. It is boiled, smoked, baked, fried. The fillet is mixed with less fatty fish and cutlets are formed. There is an opinion that catfish caviar tastes much worse than the caviar of other types of fish. It's not the same for everybody. But it is not inferior in nutritional value. Caviar is prepared in different ways.

How to salt caviar: how much salt is needed

There is a general principle on how to salt red caviar, and indeed any fish caviar (for example, carp, herring, peled and other species). To obtain a product with a typical taste of moderate salting, similar to what you get at the market or in a store, the amount of salt should be about 7-8% of the weight of the fish.

Thus, it is enough to take 40 g of salt per 500 g of caviar. If you measure in tablespoons, you get 2 level tablespoons of salt. In this case, you need to take a little less finely ground salt than coarse salt. After all, small grains are more dense, which means that the mass in the same volume increases.

However, there are lovers of both lightly salted and heavily salted foods. Therefore, it is useful to know about the general principles of salting based on the ratio of salt to the main product.

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)

Thus, we measure the mass of salt for salting caviar using tablespoons and remember that:

1 level tablespoon contains about 20 g of salt;
in 1 heaped tablespoon – 30 g of salt.

It is important to understand that the degree of salinity also depends on the duration of cooking. For example, even if you take a obviously large amount of salt, but keep the caviar for only 1-2 hours, you will end up with a lightly salted product. It is completely safe for health, you just need to use it within 1-2 days.

The data is based on dry salting, i.e. without the participation of water. If you dilute salt with water, it all depends on the volume of liquid. The corresponding ratios are given below.

What to do with excess caviar?

You ate a lot of caviar, what to do with the excess? Add salt.

The salting method depends on the expected duration of storage.

1. Preservation for several days can be ensured by simply salting the caviar. First they pierce it, removing all the films. Then salt is added to the mass, as in any ordinary dish. You can pepper it a little. The next day it is served. If you can’t wait to try it, take a sample after three hours.

2. Salting for longer storage:

1.5 kg of caviar,
5-6 liters of water,
7-8 tbsp. l. salt.

The caviar is poured into a boiling solution, stirred, and the curdled film is removed. Rinse with cold water several times until the water remains clean and clear when drained. At the same time, remove all small film residues.

Prepare a new portion of brine from water and salt, bring to a boil, and cool. The washed caviar is placed in a bag and placed in brine for 15 minutes. The caviar is washed and placed in jars. Pour a spoonful of vegetable oil on top. Store for no more than two months.

Note:

If the caviar is well steamed, it looks beautiful: it has a bright orange color. If the shade is dirty yellow, you need to fill it with boiling water (boiling brine) again. And rinse again.

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The largest freshwater fish that lives in Russian reservoirs is catfish. This beautiful fish is the most desired and profitable catch of every fisherman. And this is not at all surprising. After all, the meat of this fish is very nutritious and tasty. It is rich in proteins and microelements that are important for our body. And how many vitamins are in this product! You can cook absolutely anything from catfish – and all dishes will be equally tasty and healthy. This fish is good in any type of preparation: stewed, fried or smoked - it breaks all records for density and extravagance of taste. From the pulp you can prepare a lot of different culinary masterpieces, which will become a truly rich decoration for both a festive dinner party and a home family dinner. But a completely different question is catfish caviar and not everyone knows how to prepare this healthy product.

So what can you cook with catfish caviar that will be both satisfying and surprising for those around you?

Although this product is inferior in taste to other fish, it is very suitable for cooking. The main thing is to use it correctly.