Homemade silver carp caviar recipe. Delicacies on your table: learning how to salt the caviar of various fish. Recipe for cooking silver carp caviar in the oven

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.

Another way to salt caviar at home

But according to this recipe, if there is a lot of caviar, the salted product can be prepared for future use. In well-sealed containers, caviar can be stored for up to 3-4 months. For those who want to know, the salting recipe for silver carp in this case is as follows.

In the previous salting method we used brine (wet salting), this time we will resort to dry salting technology. Place the eggs gutted from the bags into a 1000 ml glass container. Pour 17 g of salt into a jar.

Cover with a lid and wait until liquid appears in the jar.

We drain the resulting brine and repeat the procedure several more times (until the eggs acquire a golden hue). Please note that, unlike red caviar, silver carp caviar is fine-grained, so it does not require much time for salting.

Place the finished caviar in small jars with airtight lids and fill with sunflower oil.

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.

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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.

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

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:

1. 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.

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.

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 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 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.

Method 2

• As in the recipe above, the caviar is carefully removed from the fish, removing films.
• The product is placed in an enamel bowl and sprinkled with salt in large quantities.
• The delicacy is generously sprinkled with vinegar (9%). The caviar is left to marinate in the mixture for 1 hour.
• Afterwards, the treat is taken out, placed in gauze and squeezed out, removing excess moisture. Now the caviar is ready to serve.

If you want to maximize the shelf life of the product, store it in a glass container with a tightly closed lid. Also remember that caviar loves the cold. The finished treat must be consumed within 14 days.

If you add a small piece of butter to the caviar in the form of a mass, its taste will be more delicate and pleasant, but its shelf life will be shortened.

Both salting processes described are simple and straightforward. They do not require professional skills, special equipment or expensive ingredients, so anyone can please themselves and their loved ones with a healthy and nutritious treat.

How to salt fish roe dry?

Salting caviar using the so-called dry method, that is, without brine, is a very risky undertaking. However, gourmets and lovers of crumbly caviar still salt the product in this way.

• Fresh fish caviar – 1 kg
• Salt – 60 g
• Granulated sugar – 20 g

Wash the caviar. This method can be used for salting caviar, both in jars and without them. If you clean caviar from films, do it using any of the methods described above. If you want to try salting the caviar directly in the eggs, then wash them, dry them and place them in a container.

Can be salted dry

• Sprinkle the caviar with salt and sugar. If we add salt in jars, then rub them thoroughly with the mixture; if without them, we mix the caviar with the mixture with a fork.
• Transfer the product to a sterilized container and salt for 5-12 hours.
• If desired, you can then flavor the yummy with sunflower oil. The caviar, which is salted in eggs, is freed from them after salting by cutting them with a knife and separating the caviar with a spoon.

We suggest you read: Fishing for carp on a donk: making a hook with your own hands

As you can see, not only red and black caviar have nutritional value. Caviar of any other fish can also be tasty and healthy.

But according to this recipe, if there is a lot of caviar, the salted product can be prepared for future use. In well-sealed containers, caviar can be stored for up to 3-4 months. For those who want to know how else silver carp caviar is prepared, the salting recipe in this case is as follows.

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.

How to quickly salt silver carp in pieces at home

You will need:

• silver carp fillet – 1 kilogram.
• salt – 2 tablespoons,
• sugar – 1 tablespoon,
• vinegar - 3 tablespoons,
• water – 1 glass,
• seasonings for fish - to taste.

Cooking method

• Cut the fillet into small pieces.
• Dissolve salt and sugar in water. Add spices to taste (bay leaf, peppercorns, cloves, coriander). Place on moderate heat and bring to a boil.
• Place silver carp pieces into the cooled brine. Add vinegar. You can place a small weight on top. After 3 hours you can try.

Salting caviar at home

In July, large silver carp are often caught with caviar. Frying it just gets boring. You can salt the caviar yourself. Many people do it wrong. The result is boiled caviar, which is disgusting in taste and consistency. But properly salted caviar is pure bliss. It turns out even tastier than black and red.

Recipe for salting caviar at home

Salted caviar is made at home in this way: 1. Using a grater, separate the eggs from the pleura. Simply grate through the large mesh side of a grater.

2. Put two liters of water to boil.

3. Pour salt into the water. The salt should completely dissolve.

4. Pour boiling water into the bowl with caviar. Stir with a spoon for a minute. Then we leave the caviar to soak in this salt water for 10 minutes.

5. Gauze or mesh cloth. Stretch it over the pan. Pour this caviar solution into the pan through a cloth. The eggs are retained on the mesh surface.

6. Tie the mesh fabric in a knot. We hang this unit over the sink so that the caviar drains. We leave the caviar hanging for a couple of hours. Place the product without water in a jar and close with a lid. You can pour a little vegetable oil into the caviar mass.

7. Caviar at home is ready!

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Salting carp caviar in jars

Carp caviar is prepared according to many recipes. Here is one of them, according to the results of which the caviar is placed in jars and rolled up before consumption.

1. Cut the fish and remove the caviar from it. Make the cut carefully so as not to damage the gallbladder. If bile leaks, the caviar will be spoiled and further salting is impossible.
2. Pour salt into the bottom of a deep aluminum pan. The layer thickness must be at least 1 cm.
3. Place caviar eggs on top of the salt.
4. Sprinkle salt on top. The top layer should be no more than 15% of the weight of the caviar.
5. Leave the dishes in a cool place covered for 3 days. You can wait up to 5 days.
6. After this time, drain the released brine. The yastyki are removed from the container and washed under boiled water.
7. Next, the caviar is placed in sterile jars, rolled up and stored in the refrigerator or other cool place inaccessible to light.

In boiling water, carp caviar is freed from the film using a fork

This recipe is prepared using brine - a salty solution in certain proportions. For 1 liter of water you need 100 g of salt.

1. Prepare eggs with caviar. Go over them with a knife to cut the film. And leave in a metal bowl.
2. Prepare the brine. After boiling, remove the brine.
3. Pour the salt solution over the caviar.
4. Start stirring the caviar immediately, freeing it from the films (use a fork). This will take you about three minutes.
5. Drain the water. Prepare the boiling brine again.
6. Pour into caviar. Start stirring. Now the film should wrap around the fork, separating from the caviar. Time for three minutes and drain the salt infusion.
7. Boil the brine a third time and pour it over the caviar. The water will be lighter and cleaner. After three minutes, pour the brine again and drain the caviar in a colander. The water will drain for about 15 minutes.
8. Take a sterile two-liter jar. Fill it with 2 tablespoons of vegetable oil.
9. Place caviar (75%) in a jar. Sprinkle a teaspoon of salt on top. Stir.
10. Add the remaining caviar and fill it again with 0.5 cm of oil.
11. Take a plastic lid, put it on the jar of caviar and put it in the refrigerator overnight.
12. The next morning you can try the caviar.

Carp caviar can be salted in just a day