Silver carp caviar salting recipes - step-by-step recipe with photos

Silver carp caviar “Ideal”

For the caviar recipe you will need:

Silver carp caviar – 1 kg
salt - 5 tbsp.
water - 2 l.

Recipe for caviar:

To salt silver carp roe, grate fresh fish roe through a grater, as shown in the photo. This is a necessary operation to remove the films.

We throw away the films. Only eggs remain.

Put the water on the fire, bring to a boil and pour in all the salt indicated in the recipe. It turns out to be brine. Thanks to this solution, the caviar will not be boiled, but lightly salted.

Pour salted brine into the bowl with caviar.

Stir with a spoon for 3 minutes. Leave the caviar to cool slightly.

Place gauze at the bottom of the colander. Pour out our solution with caviar.

The eggs will remain in the colander. Place a colander on the pan and wait until all the liquid has drained. Transfer the caviar into jars and store in the refrigerator. Our salted silver carp caviar is ready!

Silver carp caviar “Ideal”

average score: 4.05 votes: 20

How to cook silver carp caviar?

Caviar is in great demand in almost all cuisines of the world. This product combines excellent gastronomic qualities and benefits. Each variety differs not only in taste and appearance, but also in properties and cooking options.

The article describes how to serve silver carp caviar. The properties of this delicacy are given, as well as recipes for preparing it at home.

Use in cooking

Tender and appetizing caviar is great for preparing delicious dishes or snacks. As a rule, it is used for pickling, but the product can be fried in a frying pan or served in another way. If you come across fresh fish filled with caviar, cook it as soon as possible to preserve its beneficial properties and maximum taste.

The energy value of silver carp caviar is 137 calories per 100 grams of product. Due to such a low indicator, the product is excellent for dietary dishes. This value may vary depending on the cooking option (fried, salted or baked caviar).

Composition and properties

Much is known about the benefits of caviar. It's no secret that it contains a large amount of useful substances.

The product is rich in the following components:

A sufficient amount of these acids and microelements is necessary for the full functioning of the whole body and excellent health in general.

Experts recommend the delicacy for regular consumption for problems with the cardiovascular and nervous system. Caviar can be safely eaten by diabetics. The product also improves the condition of people suffering from rheumatism and cancer.

The main contraindication is individual intolerance to fish products. If you feel unwell after consumption, it is strongly recommended to consult a doctor.

How to cook silver carp caviar in the oven in the sleeve. Diet recipe.

Silver carp are large freshwater fish, individuals of which reach one or more meters in length and weigh more than 40 kg.
(sometimes more!). Silver carp meat is very tasty and is so popular all over the world that it is grown in huge quantities in natural and artificial stakes, fattening it for further fishing. In addition to meat, silver carp are valued for their tasty and nutritious caviar. During spawning, females give birth to large offspring, bearing thousands of eggs. For example, in silver carp with a weight of 5 kg. can be up to 1kg. caviar, from which a variety of dishes are prepared.

Where can I get silver carp caviar? The caviar of this fish can be purchased by weight at the market or in a store in fresh or ready-to-eat form. And sometimes, for example in the autumn-winter period, when buying fresh whole silver carp, you can get it along with caviar.

The usefulness of silver carp caviar. Silver carp caviar can be consumed by people on a diet, since 100g. This product contains only 137 kcal and 8.8 g. protein, 12.9g. carbohydrates and 6.2 g fat. Small transparent balls contain a huge amount of substances useful for the human body: sulfur, phosphorus, zinc, iron, Omega-3 (polyunsaturated acids), etc. Silver carp caviar is recommended for consumption by people who suffer from diabetes, cardiovascular diseases and cancer, as well as for the prevention of diseases associated with the nervous system. But, if you are predisposed to fish allergies, consuming caviar is not recommended.

Recipe for cooking silver carp caviar in the oven.

First you need to purchase fresh silver carp caviar, for example, at the market or in a store.

My husband brought a female from fishing, whose weight was about 5 kg, and the caviar in it was 850 g.

Having searched the Internet, I did not find recipes for cooking caviar that would attract my attention and advise me on how to make a tasty dish in a hurry, so I decided to bake it in the oven in a sleeve. To be honest, the result pleased our whole family. The caviar turned out to be soft, tender and very pleasant to the taste.

Ingredients:

Silver carp caviar – 850g.
Onion – 1 onion;
Medium-sized carrots – 1 pc.;
Salt and pepper to taste.

Additional materials:

Cooking silver carp caviar in the oven.

The dish will be baked, so turn on the oven at 180 0 C.

1. Peel the onion, rinse it and cut it into rings or half rings (as you wish). Then cut a whole or half carrot into slices.

2. Take a baking sheet, place a baking sleeve on it and place onions and carrots there.

3. The caviar, cleared of the enveloping film and washed, must be salted and pepper to taste, and then mixed.

4. Now you need to place the silver carp caviar in the sleeve on top of the onions and carrots.

5. Twist both edges with a wire specially designed for this purpose.

6. Place the baking sheet in the oven, preheated to 180 0 C. Bake the caviar for about 30 minutes, as a result of which it should acquire a light pink color.

The caviar is completely ready and you can serve it on the table.

Conclusion. Silver carp caviar is very healthy and nutritious. In terms of its properties, except for color and size, it is no different from red or black caviar. If desired, silver carp caviar can be salted. Read more about salting here: “Salting caviar at home.”

PS Silver carp caviar, like any other, is very healthy, and preparing it is not difficult. All you need is half an hour of time and the desire to eat deliciously. Bon appetit.

Interesting on YouTube:

DIY miniature Simpsons house

How to add salt?

Salted caviar will be an excellent addition to both everyday and holiday meals. Pickling a delicious treat is quite simple if you use the following recipes.

Method 1

The fish is cut and the eggs are carefully removed.
The product is washed. Do not use strong water pressure, otherwise you will damage the eggs. The film is removed.
If desired, you can pickle the delicacy in the form of a mass or in whole pieces. If you choose the first option, the product must be passed through a sieve.
Add table salt to the mixture (to taste, but in large quantities) and, after mixing thoroughly, leave the product in a cool place for at least 1 hour. During this time, the eggs will absorb the salt.
While the main ingredient is soaking, you need to make a special dressing. The following ingredients are mixed into a liter of water: a tablespoon of sugar, 2 tablespoons of salt, 2-3 bay leaves, black peppercorns (10 pieces). The composition is stirred and brought to a boil.
Afterwards the mixture should cool. It is poured with the resulting marinade and again sent to a cold place, but for 48 hours. After two days, the water is drained, and the caviar is carefully squeezed through gauze.

How to deliciously salt silver carp

Catching silver carp is not a problem nowadays, since it is bred artificially in numerous paid reservoirs.

What kind of fish is this?

Silver carp is a fairly large representative of the carp fish species, which leads a schooling lifestyle and prefers freshwater reservoirs.

It is also called silver carp, and it received its name due to the fact that the shape of its forehead is somewhat wider than that of other representatives of cyprinids.

Moreover, his eyes are located slightly lower, so it seems that his forehead is quite massive.

It can grow up to 1 meter in length, or even more, while gaining 50 kg in weight, despite the fact that the average weight of a silver carp is within 30 kg.

This species of cyprinid is distinguished by the presence of a so-called “sieve”, which is formed by fusion of gill rakers with transverse bridges. The silver carp passes phytoplankton through this “sieve.”

Nowadays, there are three subspecies of silver carp, which include:

White. The appearance of this silver carp is characterized by a predominance of silver and sometimes white shades. Its fins are grayish. They are distinguished by very tasty and moderately fatty meat.
Motley. This subspecies has a larger head and darker coloration. The head of this species occupies 50% of the entire body. With age, the silver carp darkens, and dark spots appear in the color. Bighead carp meat tastes much better than white silver carp meat. This is due to the fact that it mainly feeds on phytoplankton.
Hybrid. These are the best aspects of the quality of white and bighead carp. Its coloring is more reminiscent of silver carp, and the speed of its development is more similar to its motley relative.

Useful properties of silver carp

The main advantages of silver carp include the presence of unsaturated omega-3 acids in its meat, as well as the presence of a significant proportion of protein. The following vitamins were found in the meat of this fish:

In addition, silver carp meat contains minerals such as phosphorus, calcium, iron, zinc, sodium and sulfur. Such microelements have a beneficial effect on the vital functions of the human body. By consuming silver carp meat, you can prevent the following diseases:

atherosclerosis;
problems of the central nervous system;
hypertension;
rheumatism.

It is advisable to consume silver carp meat for the following diseases:

diabetes;
gastritis with low acidity;
vascular and heart disease.

Meat can stimulate the production of hemoglobin, improve skin characteristics, and promote hair and nail growth. It is not advisable to eat silver carp meat only for those people who have a personal intolerance to this product.

Recipes for delicious salted silver carp

Silver carp herring at home

Silver carp meat has a characteristic smell. In addition, its meat may contain parasites that need to be eliminated. To do this, a special salt or vinegar solution is mixed, where it is kept for some time. For 1 liter of water, take 1 tablespoon of salt or vinegar.

Expert recommendations:

the carcass must weigh 5 kg or more;
Only coarse salt is used for the salting process. It is not recommended to use sea salt, which can worsen the taste of the prepared product;
Salt fish only in glass or enamel containers. If this is not possible, then you can pickle it in a plastic container;
The meat is stored in the refrigerator for about 2 or 3 months.

Salting in oil

To do this you will need:

carcass of silver carp, weighing about 1 kg;
vinegar – 50 ml;
vegetable oil – 300 ml;
sugar, as well as 3-4 medium onions;
salt;
various seasonings.

Before salting, the fish is cut, removing the scales, head, tail and fins, as well as the entrails. After this, the fish carcasses are thoroughly washed in running water. Then the cut carcass is completely placed in salt and placed in the refrigerator for 2 hours.

While the fish is salting, prepare a vinegar or brine solution at the rate of 1 tbsp. spoon for 1 liter of water. After 2 hours, the fish is removed from the refrigerator and placed in the prepared solution for 0.5 hours.

As soon as half an hour has passed, the fish is taken out of the brine and cut into pieces, after which they are folded in layers into a container for salting. Each layer is sprinkled with seasonings, onions, a small amount of sugar, and then the whole thing is filled with vegetable oil.

Finally, the fish is tightly covered, for example, with a bowl with a load and moved back to the refrigerator for 6 hours. After 6 hours, fish meat can be eaten.

Salting in marinade

For this recipe you need to prepare the following ingredients:

2 carcasses of silver carp, weighing 1 kg each;
5 pieces. medium-sized bulbs;
a glass of vegetable oil;
3 tbsp. spoons of vinegar;
salt;
seasonings - cumin, coriander, bay leaf.

First of all, the fish is cleaned most thoroughly and placed in a salt or vinegar solution for half an hour. While the fish is undergoing special processing, vegetable oil and vinegar are mixed, as well as crushed cumin, coriander and bay leaf. The bulbs are cut into half rings separately.

Then the fish is removed from the composition and cut into small pieces. Each piece is placed in the marinade for a few seconds and placed in a container for pickling. Each row is interspersed with onion half rings.

Finally, the layered fish is filled with the prepared marinade and placed in the refrigerator for a couple of hours.

Silver carp “under herring”

Silver carp meat is easily suitable for cooking “for herring”, since its elasticity and fat capacity contribute to this.

To prepare an amazing dish, you need to prepare:

1.5 kg of silver carp (1 carcass);
salt – 5 tbsp. spoon;
vinegar - 3-4 tbsp. spoons;
sugar – 1 tbsp. spoon;
vegetable oil – 3-4 tablespoons;
water – 1 liter;
bay leaf – 1 pc.;
peppercorns.

As a rule, fish is cleaned and washed under running water. After this, the ridge and other fairly large bones are removed from the fish. The fish meat is cut into narrow strips, and the tail into rings.

The marinade is prepared in a separate container, based on boiled water, to which salt, sugar, vinegar are added, after which it is cooled to room temperature. Pieces of silver carp “for herring” are placed in a bowl for salting, into which sunflower oil is also poured, bay leaf and pepper are added.

After this, the fish with spices is filled with marinade. When completely cooled, the meat is covered with a blanket and placed in the refrigerator for 24 hours.

How to salt silver carp caviar

Silver carp caviar is a delicacy. It is not small, so it can be salted without any problems. To pickle it, you need to prepare:

silver carp caviar – 200-400 g;
fine salt;
2 teaspoons lemon juice;
ground pepper.

The caviar is removed from the fish, washed and dried on a paper towel. After this, the caviar is sprinkled with salt and pepper, and then placed in a glass jar. Then the caviar is irrigated with lemon juice and tightly closed with a lid. In order for the caviar to be eaten, it is placed in the refrigerator for a couple of days.

How is cooked fish stored?

As a rule, pickled silver carp is stored in glass containers. Basically, a glass jar is used for such purposes. Each layer of fish is layered with onion rings and bay leaves. All this is completely filled with vegetable oil, closed with a lid and placed in the refrigerator, where the product is stored for no more than 3 months.

Other ways to prepare silver carp

Marinated silver carp, fish snack recipe.

Silver carp meat is suitable not only for salting or pickling, it is also stewed, fried and steamed. If you cook it in the oven, you will get a very tasty product, and also nutritious. To do this you need:

1 kg of cleaned silver carp meat;
3 pcs. bulbs;
half a lemon;
1 PC. carrots;
sour cream;
pepper;
salt.

First of all, the fish meat is marinated with lemon juice, salt and pepper, after which the meat is infused for 30 minutes. At this time, the onion is cut into half rings, and the carrots are chopped on a coarse grater.

After half an hour, the baking sheet is greased with oil, and onions and carrots are laid out on it, and the fish is placed on top and greased with sour cream. The prepared dish is baked in the oven at a temperature of 180-200°C for 30-40 minutes.

Cooking silver carp in a slow cooker

To prepare it you need to take:

silver carp – 2kg;
carrots – 2 pcs.;
bulbs – 2 pcs.;
tomato paste – 1.5 tablespoons;
peppercorns;
Bay leaf;
sugar – 1 tbsp;
salt.

The fish is carefully separated and cut into pieces, about 3 cm thick, a little vegetable oil is poured into the multicooker, after which chopped onions and grated carrots are laid out. Finally, add bay leaves and pepper. All this, together with the fish, is poured with tomato-soy sauce, salt and add a little sugar. The “stewing” mode is selected and the dish is cooked for half an hour.

How safe is salted fish?

Salted fish cannot harm a person if consumed in moderation. If the fish is salted and not subject to heat treatment, then its meat practically does not lose its unique properties. Salted fish is recommended for consumption by those categories of people who suffer from low stomach acidity, as well as low blood pressure.

The most important thing is that the fish at the time of consumption is not too salty, because salt can be deposited in the joints. But if this is a lightly salted product, then you shouldn’t expect anything bad from it other than benefits.

Silver carp is a universal fish and will be tasty with any cooking technique. The most healthy fish product is when baked in the oven and the least healthy when fried.

In addition to the fact that fried fish becomes “heavy” on the stomach, it also loses quite a lot of nutritional elements. You can cook a delicious fish soup from silver carp, or more precisely from its head, tail and fins. By the way, fish soup is a very healthy dish and very “light” on the stomach.

In addition, silver carp meat prepared in this way retains most of the substances beneficial to the human body.

Of course, it is quite difficult to catch this fish without experience, since it bites on unconventional baits. In addition, if a specimen weighing 10-15 kg bites, then not every angler can handle it. In addition, the gear for catching it requires special selection. But if you can’t catch it, then it’s better to buy it at the market or in a store.

Source: https://FishingDay.org/kak-vkusno-posolit-tolstolobika/

Recipes

Baked in the oven

Connoisseurs of baked dishes will appreciate the option of cooking caviar in the oven with the addition of vegetables.

In addition to caviar, prepare the following products:

medium sized onion;
small raw carrots;
sleeve for baking;
salt and spices as desired.

Cooking steps

We remove the caviar and place it in a separate container. Mix the main ingredient with salt and add spices and seasonings. If you want to keep the most natural taste, add only black pepper and salt.
Turn on the oven and preheat it to 180 degrees Celsius.
Peel the onion and cut it into half rings.
Chop the carrots into slices.
We cut off the plastic sleeve, close it on one side and put the vegetables into it, making a “pillow”.
Place the caviar on top.
We secure the second edge of the sleeve, place it on a baking sheet and put it in the oven for 30 minutes.
The result is a juicy and flavorful dish with a vegetable side dish.

Snack with sesame seeds

You can surprise your guests with an original caviar appetizer. Such a treat will not only be tasty, but also healthy.

Products you will need to prepare:

several strips of caviar;
5-6 tablespoons of flour;
a few pinches of sesame seeds;
ground black pepper;
vegetable oil;
salt.

Preparation

For breading, flour is mixed with spices and sesame seeds.
Unpeeled strips of caviar are salted and rolled in the resulting mixture.
The caviar is transferred to a frying pan and fried until golden brown.

The finished snack can be served either hot or at room temperature. The treat will go well with sauces based on sour cream or mayonnaise. As a complement, offer your guests a fresh vegetable salad.

Cutlets

If you are tired of standard cutlets made from chicken meat or minced pork and beef, try to diversify your diet with cutlets made from silver carp caviar.

The following products are needed:

400 grams of caviar;
160 grams of semolina;
150 milliliters of vegetable oil;
200 grams of lard without a slot;
2 chicken eggs;
2 onions;
spices and salt.

Step-by-step cooking algorithm

The main ingredient is removed from the films and blended using a blender.
Lard and onions are crushed by passing through a meat grinder.
The products are mixed in one container. Eggs and flour are added to them.
The mixture is sprinkled with salt and seasonings and left to infuse for 10-15 minutes at a low temperature.
Small cutlets are formed from the resulting mass and fried with the addition of oil until golden brown.

It is advisable to serve the cutlets with vegetable stew or boiled potatoes. Fresh vegetables are ideal as an addition. This dish would be appropriate for an evening or daytime meal.

Pancakes

If you are attracted to unusual snacks, then fish caviar pancakes will definitely not go unnoticed. The recipe is simple, and the ingredients needed for it are easy to find in any supermarket.

Prepare the following ingredients:

caviar – 300-350 grams;
wheat flour – 120-150 grams;
sunflower oil (for frying);
milk (any fat content) – 100 milliliters;
a piece of white bread;
bulb;
egg;
salt;
ground pepper;
classic soy sauce - 2-3 tablespoons.

Snack of salted silver carp caviar

Salted caviar is good on its own on sandwiches, in canapés, or just on an ice bed, but you can still make it more tender and satisfying if you take the following products:

1 medium sized onion,
4 pieces of white bread without crust,
200 milliliters of milk,
1 lemon,
200 milliliters of vegetable oil.

For the appetizer we will need 100 grams of already salted caviar. Put it in a deep bowl. Peel the onion and grind it in a blender or on a fine grater until it becomes mushy. Fill the bun with milk and let it stand. Then squeeze it lightly and send it to the onions and caviar. We begin to beat the resulting mixture with a blender or mixer at high speed. While beating, add vegetable oil little by little. When everything together turns into an elastic and tender mass, pour the juice of one lemon on top and place in a bowl. Serve the appetizer with pieces of dried loaf or crackers.

By the way, such an appetizer can be prepared not only from silver carp caviar. You can find other recipes for fish caviar dishes in our culinary section. Here you will find recipes for carp caviar, methods for preparing perch caviar and many other dishes.

— through them we publish a lot of interesting information, photos and videos.

Recipe for salting silver carp caviar No. 1

To prepare silver carp caviar at home, follow these steps:

We cut up the silver carp carcass;
Carefully separate the head part,
Carefully remove the ridge,
We carefully select the insides,
Carefully remove the caviar.
Rinse thoroughly without damaging any eggs.

Next, you need to choose a method for distributing silver carp caviar:

or in stripes
or a solid mass (for this you need to use a medium sieve).

Carefully treat the resulting mass of silver carp caviar with salt and leave in the shade for several hours (preferably in the refrigerator).

For a more refined serving of the dish, prepare a special pickling sauce:

2 tablespoons with salt,
1 tablespoon with sugar,
1 liter of filtered water - all this must be mixed thoroughly.
You need to add bay leaf and black pepper to the finished mixture.

Mix everything thoroughly and put on gas until it boils. After the caviar has been soaked in salt, you need to mix it with our sauce (after cooling). After this, leave the caviar for 2 days in a cool place (bottom shelves of the refrigerator, cellar).

After 2 days, this liquid now needs to be squeezed out of the game using gauze. That's it, silver carp caviar is ready for beautiful decoration on the festive table. Very tasty and fast! Bon appetit!

Salting caviar with brine

The easiest way to salt silver carp caviar is to simply sprinkle it with salt and let it brew for at least half an hour. This option is suitable for harsh hiking conditions, but as a result, the caviar, although lightly salted, will retain various parasites, which silver carp is rich in, like any freshwater fish, and such a product can be stored for a very short time. Therefore, if you have caught a big catch, it is better to try cooking salted silver carp caviar using brine.

For a kilogram of such caviar we will need:

water - 3 liters,
coarse salt - 330 grams,
sunflower oil - approximately 100-200 milliliters,
colander,
glassware for storage.

The first thing we have to do with caviar is remove it from the fish. To do this, we make an incision on the abdomen of the silver carp and carefully remove the sacs with caviar, trying not to damage their integrity and not to touch the fish’s gall bladder, otherwise bile may get into the caviar, and this will make it completely unsuitable for food. We wash the bags of caviar in cold water and wipe them through a colander, carefully prying off the film with a knife. This way the eggs will fall into the bowl without damage, and the films will remain in the colander, which is what we actually need.

We put the pureed caviar aside for a while and prepare the brine - a hot saline solution. Boil a liter of water in a saucepan, add 100 grams of salt to it and mix well. Pour the boiling solution into the bowl with the caviar and stir with a spoon until all the eggs are treated with boiling water. After this, we place the caviar on a sieve to drain the brine. We prepare a liter of brine again and repeat the filling twice more.

After this, the silver carp caviar, salted in brine, should dry - it can be left in a sieve so that the moisture is completely drained, or it can be laid out in a layer on an inclined surface and left for half an hour to an hour. While the caviar is drying, you can put glass jars to sterilize and take a break. And what would a vacation be without your favorite website “Fishing for Everyone”!

Pour a little vegetable oil into the bottom of the prepared jars and add about 2/3 of the caviar. Add about 1 teaspoon of salt per liter jar and mix with caviar using a fork. After this, add caviar to the top of the jar, fill it with a layer of vegetable oil and seal it with a nylon lid. Place in the refrigerator overnight. You can store such silver carp caviar at home for a long time, up to a month. You can also make a very original snack from it.

Recipe for salting silver carp caviar at home No. 2

We prepare silver carp caviar at home according to the old Russian recipe:

Prepare the caviar (see method from preparation 1);
After this, you need to salt the fish in an enamel bowl for no more than 30 minutes;
Then treat the caviar with 9% vinegar and leave to soak for another hour.
Then it is wrung out using the already known gauze.
To add even more flavor, you can add butter.

That's it, salted silver carp caviar is ready to eat.
Bon appetit! ADVICE! In order for your game to look fresh for at least 2 weeks, it must be placed in a glass container with a lid to protect it from outside influences. After this period, consumption of caviar is not recommended, as there is a risk of developing salmonella or simple poisoning.

ADVICE! By following certain rules when salting caviar, you can achieve a new taste each time by adding various ingredients: such as lemon, vinegar, bay leaf, butter, and so on.

How to salt river fish caviar at home

Every true fisherman must be able to not only catch fish, dry it and dry it, but also salt the caviar himself. After all, properly salted fish roe is a real delicacy. In addition, homemade caviar is very healthy due to its naturalness and high nutrient content. In this article we will talk about the technology for salting fish roe at home and provide several detailed recipes that will help you prepare an amazingly tasty appetizer.

How to properly remove caviar from fish

You can use caviar for salting only if the fish is fresh enough.

Preparing caviar for salting

Caviar from pike, roach, perch, carp, rudd, bream and crucian carp is ideal for salting. To prepare the appetizer we will need at least 150 grams of caviar. The main preparatory stage is the release of the eggs from the film. This procedure is called "punching". Since we are working with a small amount of caviar, for these purposes you can use a colander, a sieve or a vegetable grater with non-sharp hole edges. The larger the eggs, the larger the holes in the dish should be so that the eggs can pass through them freely. But the process of caviar cleansing is much faster if we use a colander. Having selected the necessary dishes, we begin to slowly and carefully wipe the caviar, after cutting the film with a knife. If the total weight of the caviar is more than 2 kg, then it is better to peel it on a kitchen board using a knife (the back of it).

Recipes for salting caviar - preface

The simplest recipe for salting caviar, known to all fishermen, is to place the caviar in a bowl, add salt, stir and let it sit for a while. After this, the caviar is considered ready for consumption. But do not forget that freshwater fish can be infected with various parasites, which will happily settle in the human body. And there are especially many of these parasites in fish caviar! Therefore, eating caviar salted according to this recipe is very risky for health. Another disadvantage of this cooking method is the smell of fresh fish in the appetizer. To avoid all this, it is necessary to follow a special technology when salting, which will not only protect you from parasites, but also make the caviar very tasty.

First we need to prepare the brine. Rapa is a special salt solution for washing fish eggs. The proportions of standard brine are 100 g of salt per 1 liter of water. Bring the solution to a boil and pour the caviar into it while hot. Stir the caviar with a fork for about 3 minutes so that the hot solution covers all the eggs. Then we drain the brine and prepare a new one to repeat the procedure. A total of 3 fills are required.

The first two times the water turns out cloudy, but the third time it should be more transparent and clean. Then you need to free the caviar from excess moisture. To do this, put it on a sieve and wait 10-15 minutes until all the water has drained. If there is no sieve, the caviar can be spread on a flat surface in an even layer of 3-4 cm and placed for a while at a slight slope. This method will help the water drain no worse than through a sieve. After this, take a glass jar with a volume of approximately 1 liter and pour 2 tablespoons of vegetable oil into its bottom. Pour caviar on top, but not to the top, but about 75% of the jar. Add a full teaspoon of salt and mix well with a fork. Then fill the rest of the jar with caviar and pour sunflower oil on top - about a 5 mm layer. We cover it all with a plastic lid and let it stand in the refrigerator for several hours, but it’s better to leave it overnight.

How to cook silver carp caviar in an interesting way

Silver carp is a fish that is often used to prepare a variety of dishes. So, you are cutting up a recently caught fish into pieces, when suddenly you see caviar inside. So what should we do? Throw it away? Should not be doing that! You can make some new and tasty dish from caviar. You can salt this delicacy not only out of habit. Caviar can, for example, be fried. To serve as an appetizer, you can make caviar sauce, salad dressing or butter for greasing sandwiches. Caviar is suitable for preparing delicious cutlets, pancakes, pancake filling and other delicacies.

This article discusses options for dishes prepared from silver carp caviar and their recipes for creating deliciousness without leaving home.

And if you don’t add salt, how else can you serve caviar?

The recipes for silver carp caviar dishes are similar in the set of ingredients. And yet, every housewife strives to do everything according to individual taste. By the way, from this product, unlike high-calorie salted caviar, you can prepare a completely dietary dish.

We will cook silver carp caviar on a vegetable bed in a sleeve (bake in the oven). We already know how to get caviar from the bags. So let's put it aside for now. Peel and cut one onion and one carrot: onions into half rings, carrots into slices.

Turn on the oven at 180 degrees.

Take a baking sleeve. Stir the vegetables into the sleeve and make a “pillow”. Now our caviar: salt the product, add spices and herbs to taste, mix gently. Place the prepared mixture in the sleeve on top of the vegetables. We fasten the edges of the baking sleeve with special paper clips.

Place the baking sheet with the “candy” in the oven for half an hour. This is all ready-made silver carp caviar - see what else to cook from this fish on our website.

More such recipes on our website:

Burbot milt and caviar - how to cook deliciously Burbot is not mined on an industrial scale, since this cod fish is not found in large quantities. That is why its value lies in its freshness.

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 the sake of catching fish roe. If you.

How to prepare carp caviar - salted caviar and caviar dishes Caviar is a tasty and healthy product. However, its high cost sometimes deprives us of the opportunity to taste this delicacy more often than on holidays. Could be a good alternative to store-bought goodies.

Simple dishes from ruffs - how and what can be prepared from this fish. This inconspicuous prickly creature, so unloved by fishermen, is in fact a real delicacy. With the right approach. So, watch and write down: dishes made from ruffs.

Caviar as the main appetizer on the table

As mentioned above, you can always just pickle the caviar. If you like salted fish roe, the recipe is not difficult. All you need is caviar, salt, bay leaf and water.

First you will have to get rid of the bags containing caviar. In order to do this, you need to carefully grind the caviar through a sieve, the size of the holes is slightly larger than the size of the eggs.

To salt caviar we will use brine.

Pour 1.5-2 liters of water into a saucepan and put it on the fire, add 70 g of salt, throw in 3 leaves and boil the resulting mixture. Then add the boiled brine to the caviar (the mass of brine in the recipe is calculated for salting 0.5-1 kg of caviar). At first, stir constantly, then set aside and wait for it to cool.

After the mass has cooled, the caviar must be strained (it is convenient to use regular gauze). Wet the gauze a little, place it in a colander, and place it over a bowl to drain excess moisture.

Mix the caviar and brine well again to allow the caviar to float, then pour the mixture into cheesecloth. Make a kind of bag out of gauze and wait for all the water to drain.

Transfer the prepared salted caviar from a gauze bag into a container in which it will be stored in the future.

Caviar as a main appetizer

As mentioned above, caviar can be salted. If you like salted silver carp caviar, the salting recipe is simple. You will need fresh caviar, rock salt, bay leaf and water.

First you need to remove the bags in which the caviar is contained; to do this, carefully grind the caviar through a sieve with a hole diameter slightly larger than the diameter of the eggs.

We will use brine. Place a saucepan of water (1.5-2 liters) on the fire, add 60-70 g of salt, throw in 3 bay leaves and bring to a boil. Pour boiled brine into our caviar (this amount of brine is used for salting 0.5-1 kg of caviar).

Stir constantly for the first few minutes. Then set aside and let cool.

Once the brine has cooled, strain the caviar; medical gauze is suitable for this. Lightly moisten the canvas, place it in a colander, and place it over a bowl where excess liquid will drain. Stir the caviar in the brine thoroughly again so that the eggs float to the surface, and pour into cheesecloth.

We roll up a bag of gauze and wait until all the liquid has drained. We transfer the finished home-salted silver carp caviar from gauze into a container for storage.

The second way to pickle caviar at home

Thanks to this recipe, if you have a large amount of caviar, you can stock it for a long time. If there is a good seal, the caviar remains fresh for several months.

In the first method, brine was used for salting (wet salting method), and now the dry salting method is used.

Place the eggs, freed from the shell (sacs), into a 1-liter glass bowl.

Pour 17 g of salt here.

Drain the resulting brine and repeat the steps several times until it reaches a golden color.

It is important to remember that, unlike regular caviar, silver carp caviar has small grains, so it is salted in a short period of time.

Place the finished caviar in small jars with an airtight lid and pour sunflower oil on top.