What is useful for carp, properties, photos and preparation

Everyone knows what to do with the valuable caviar of fish from the salmon family.
But few know what can be prepared from the caviar of river and lake inhabitants, such as carp. But in vain, because it contains a high concentration of microelements and vitamins, it is tasty both on its own and as part of various dishes. Are you preparing carp fish?

• Yes 83%, 2435 votes
  2435 votes 83%

  2435 votes - 83% of all votes

• No 9%, 252 votes

  252 votes 9%

  252 votes - 9% of all votes

• I will cook according to your recipes 4%, 130 votes

  130 votes 4%

  Read also:  What can you fish for during spawning?

  130 votes - 4% of all votes

• I don't eat fish 3%, 101 votes

  101 votes 3%

  101 votes - 3% of all votes

Total votes: 2918

26.06.2020

×

You or from your IP have already voted.

Two-layer caviar pie with rice

If guests are coming and you want to surprise them with something, and there is caviar in the refrigerator, you can make a caviar pie. The good thing about the recipe is that you don’t need to come up with a side dish, since the dish is prepared immediately with rice, which will serve as a side dish.

Ingredients:

• three glasses of cooked rice;
• three eggs;
• 100 grams of mayonnaise;
• six sun-dried tomatoes;
• 200 grams of hard cheese;
• 600-700 grams of caviar mass;
• salt;
• coriander;
• greenery.

You can make a pie from caviar with the addition of rice

Preparing a carp roe dish begins by dividing the boiled rice into two parts. Add crushed herbs and tomato strips to the first half. Add some salt. Wash well, disassemble, add coriander and salt to taste. Place caviar in the second half of the rice. Beat eggs and mayonnaise using a mixer. Divide the resulting mixture equally and place in bowls (into the rice and caviar mixture).

Pour the slurry into the greased pan where our pie will be baked, and then pour the mixture with rice on top. Sprinkle with grated cheese. Bake for half an hour in the oven, the temperature of which is 180 degrees, then you need to reduce the temperature and bake for another 20 minutes.

This pie is best eaten warm with sour cream and vegetable salad.

Fried with egg

Caviar acquires a very interesting and delicate taste if you fry it in this way. An interesting option instead of the traditional omelette for breakfast.

Ingredient preparation process: 1/4 hour.

Cooking: fast.

Energy value per 100 grams:

• proteins - 11.8;
• fats - 7.9;
• carbohydrates - 1.6;
• calorie content - 128.8.

Products:

• carp caviar - 200 grams;
• raw chicken egg - 2 pcs.;
• tomato - 1 pc.;
• dill - a bunch;
• sour cream - 1 tbsp;
• salt pepper;
• sunflower oil - 3 tbsp;

Step by step recipe:

1. We free the caviar from the film shell and rinse well. Place in a colander and allow excess liquid to drain.
2. In a deep bowl, whisk the eggs and sour cream well.
3. Cut the tomato into small cubes, finely chop the dill.
4. Add them to the egg mixture.
5. Mix again.
6. Heat a frying pan well with vegetable oil and pour in the resulting mixture.
7. Fry over an open fire for the first two minutes, then cover with a lid and reduce the heat.
8. Using a spatula, turn over to the other side and cook until orange-golden in color.
9. It turns out a lush caviar omelette.
10. A salad of herbs and fresh vegetables is suitable as a side dish.

Note: in this recipe you can use not fresh caviar, but purchased caviar packaged in cans - this will significantly speed up the process.

Carp caviar appetizer

Carp caviar is a delicate and delicious product that is quite easy to prepare, and the taste exceeds all expectations. The appetizer can be prepared both on ordinary weekdays and for any celebration. The question arises: how to prepare a delicious dish from carp caviar? Everything is very simple.

What we need for this:

• about a kilogram of caviar;
• 200 grams of butter;
• one hundred grams of sunflower oil;
• salt.

Carp roe can be cooked and used for appetizers

We wash fish eggs under water and wait until all the liquid has drained. Melt the butter in a water bath and, without removing from the heat, add caviar to it. This is done in order to easily remove the bags containing the caviar.

During heating, the mass begins to change color, at first it is orange, then it turns red and at the end whitish grains appear. At this stage, turn off the heat and quickly move the container containing the caviar into a pan with cold water. Slowly pour in the sunflower oil and add salt.

Sprinkle the finished snack into jars and store in the refrigerator. Use for buttered sandwiches.

How to cook carp caviar? 4 homemade recipes

Hello everyone! My regular readers know that the men in our family are avid fishermen, and periodically delight me with a good catch.

This time, luck smiled on dad - he brought back a huge carp weighing 6 kilos from fishing! While cutting up the carcass, I discovered a lot of caviar inside, and as a zealous housewife, I decided to find a worthy use for the product in the kitchen.

On the Internet I found many options on how to prepare carp caviar.

It turns out that it is considered a fish delicacy and is highly valued by gourmets. And all because this product does not have a pronounced fishy smell and is successfully combined with almost all popular ingredients. Cutlets and pancakes are prepared from it, fried in portions in a frying pan and salted. It always turns out very tasty!

And if you beat caviar with butter, you get a savory, salty snack for sandwiches or a fish filling for pancakes. Today I will tell you what can be prepared from the caviar of this fish. I tried to choose the simplest recipes. And I cut the fish into pieces and fried it in a frying pan with sour cream.

Salting is a win-win cooking technology. After this preparation, you will stop buying store-bought canned fish. And most importantly, you will be confident in the freshness and naturalness of the finished dish.

Take these products:

• 1.5 kg of fish caviar;
• 2 tbsp. table salt;
• 1.5 liters of clean water.

How to add salt:

1. Rub the eggs through a fine colander or sieve to remove the shell.

2. Pour the resulting mass with brine, having previously dissolved the salt in hot water. Mix well with a whisk so that there are no lumps left in the mixture. Leave to salt for 15 minutes.

If you like your fillings saltier, add more salt to the brine water to suit your taste.

3. Place a colander on the pan and line it with gauze - you will get a kind of filter for eggs. Pass the salted mass through the filter and wait until all the water has drained. You can twist the ends of the gauze and strain out the remaining brine by hand.

4. Transfer the remaining caviar mass on the cheesecloth into a separate container and store it in the refrigerator.

According to this recipe, the caviar is medium salted. It is ideal for sandwiches with butter and herbs, stuffing custard pancakes and snack tartlets. Another tip: the product will be stored longer under a layer of fat. Pour a couple of tablespoons of refined sunflower oil over the caviar mass. The taste will remain the same, and you will be confident in the safety of the workpiece.

How to cook carp caviar fried in a frying pan with onions?

To get a delicious fish dish, it is not at all necessary to “conjure” over the stove for several hours. Proof of this is a simple caviar dish with vegetables and tomato paste. It’s difficult to prepare a roast, but any housewife can cope with this task without difficulty!

List of ingredients:

• 300 g caviar;
• 2 onions;
• 1 carrot;
• 1 tbsp. tomato paste;
• 10 g butter;
• 1 tbsp. mayonnaise;
• salt, spices and herbs to taste;
• vegetable oil for frying.

Step-by-step instructions with photos:

1. Heat vegetable oil in a frying pan, add onion half rings and carrots cut into strips. Sauté the vegetables in the oil, stirring occasionally, for a few minutes until soft.

2. Add tomato paste, stir and let it boil.

3. Salt the caviar to taste, scoop it up with a spoon and place it in portions directly into the tomato fry. No need to add flour.

4. When the bottom of the eggs has set, turn them over to the other side and continue frying.

5. Dilute the mayonnaise with a small amount of water and pour into the pan with the caviar. Add a knob of butter and continue frying over medium heat until done.

6. At the end of cooking, season with your favorite spices - bay leaf, allspice, nutmeg, etc. Sprinkle with chopped herbs and remove from heat.

Using this recipe, you can fry any caviar - pike, crucian carp, silver carp, pike perch. Thanks to delicious roasting, the dish turns out juicy and spicy. It can be served with any potato side dish - your family will certainly be pleased with this dinner.

Fish cutlets are not always prepared from pulp - caviar and even milt are used. At the same time, the technology for preparing the dish is as simple as baking pancakes. So don’t be afraid that the cutlets will stick to the pan or fall apart. Thanks to the addition of flour and semolina, the eggs will keep their shape perfectly

Source: https://xrumka.info/kak-prigotovit-ikru-karpa.html

Carp cutlets

Having bought a live carp or caught a fish weighing 4-6 kilograms while fishing, there is a high probability that it contains caviar. You can serve it with any side dish in the form of porridge, vegetable salads. You can prepare cutlets for both the festive table and ordinary everyday life for lunch or dinner.

Ingredients:

• half a kilogram of caviar;
• two onions;
• two chicken eggs;
• seven tablespoons of semolina;
• salt and pepper;
• five tablespoons of oil;
• seven tablespoons of sour cream;
• greens to taste.

Cutlets made from carp caviar have a special taste.

Before preparing the cutlets, you need to wash the fish roe and then peel it. Then add some salt, add semolina and eggs. Cut the onions into small squares. Pour the minced meat into the onion and mix thoroughly. Set aside for 30 minutes, during which time the semolina will increase in size.

Fry the cutlets in oil until fully cooked, this will take approximately 5 minutes. Separately mix sour cream with chopped herbs. Pour the finished cutlets with the resulting sauce.

Beneficial features

Without adding additional ingredients such as oil, carp caviar after salting retains minimal calorie content. Only 95 Kcal per 100 grams of product.

If you fry caviar in oil, the energy value will double.

The use of this product will be useful for everyone: children and adults, elderly people, athletes. Women who are pregnant or breastfeeding can also afford to eat a delicacy prepared with their own hands at home. But at the same time, there is no need to diligently salt the raw materials, because sodium can retain fluid in the body, which causes swelling and can harm the fetus.

Everyone knows that caviar has a beneficial effect on human skin, nails and hair. After all, it contains a large amount of amino acids, omega-3 and omega-6 fatty acids. The functioning of the heart and blood vessels also improves if you periodically use this product. Cholesterol is removed, the risk of thrombosis and strokes is prevented.

The functioning of the endocrine system is improved, hormonal levels are normalized, the general condition of the body, and the regenerative abilities of cells are normalized. Carp caviar, unlike red caviar, is useful for obese people. After all, its calorie content is much lower, and the benefits are just as high.

You can use for food not only what was found in carp, but also in any other fish - pollock, silver carp, perch, crucian carp, pike, and so on. Fry, boil, salt, steam, add to salads, sauces or hot dishes - you can do whatever your imagination allows you to do with caviar.

How to pickle carp caviar at home, see below:

Fried caviar with cheese

Having brought home carp and discovered that it contains a lot of caviar, the housewife wonders what can be cooked from it. There are many options, one of them is fried carp caviar.

Preparing fried carp caviar will not require you to spend a long time in the kitchen, as it cooks quite quickly and the taste is excellent.

What is needed for this:

• 500 grams of caviar;
• crackers;
• three large chicken eggs;
• 200 grams of hard cheese;
• one hundred grams of cream;
• salt, peppers, seasonings.

After we have washed the caviar, it must be salted and peppered. Form cutlets and fry in oil on both sides. While they are roasting, prepare the side dish. Mix whipped cream with eggs and grated cheese. Pour the sauce over the finished cutlets and bake in the oven for 15-20 minutes. Decorate the finished cutlets with herbs.

In addition to regular caviar cutlets, they can be baked in the oven with the addition of cheese

The best recipe for Astrakhan caviar made from carp caviar

In this version, the products are ideally selected, this is how Cossack women prepared it in ancient times.
The cutlets are soft, flavorful, and filling. They are good to eat both hot and cold. Ingredients:

• 300-400 g of carp caviar;
• 1 small onion;
• 2 eggs;
• 2-3 tbsp. flour;
• 2 tbsp. sour cream;
• ½ tsp. soda;
• ½ tsp. ground black pepper;
• ½ tsp. salt;
• 1-2 tbsp. vegetable oil.

1. Prepare the caviar base. To do this, remove the films from it. You can do this by hand or rub in a sieve.

2. Finely chop the onion and add it to the caviar mixture.

3. Break the eggs there, add black pepper, salt, sour cream. Whisk everything well.

4. Then pour vegetable oil into the mixture, add soda, stir.

5. Lastly, add flour to the dough; the consistency should resemble liquid sour cream.

6. Heat a frying pan, pour sunflower oil into it and fry the pancakes over medium heat for 2 minutes on each side.

Hot, with a crispy crust, they are eaten very quickly. By the way, carp caviar can be replaced with another from river fish. And be sure to prepare sour cream and garlic sauce with fresh herbs.

You can easily fry chicken liver pancakes in the same way. In a separate article I described in detail how to prepare it.

Salting carp caviar

Carp caviar is a high-calorie product, so it should not be eaten often. Once a week is enough. It is very useful for the human body, as it contains vitamins and microelements that help increase immunity and improve memory. You can make caviar pickle from this delicacy so that you can eat it even in the winter season.

What you will need for this:

• 500-1000 grams of fish caviar;
• bay leaves 2 pieces;
• salt;
• water.

Put two liters of water on the fire, add salt (3 tablespoons). Then add bay leaves there. While we wait for the water to boil, we clean the caviar from the films. Pour the boiled water into the container with the caviar, stirring constantly. Set the bowl aside and let cool.

As soon as the mass has cooled to room temperature, we will filter it. To do this, take a bowl and place a colander on it and put moistened gauze on top, folded in three.

Stir the contents of the bowl vigorously and quickly pour it onto cheesecloth, this is done so that the eggs are well separated from the liquid. We transfer the strained caviar into a container where it will be stored.

Caviar can be salted and used as a snack later

Can be consumed either pure or mixed with warm oil.

Salted caviar

Before salting carp, see if there is any caviar in your catch. Salted carp caviar is a separate delicacy, and under no circumstances should you throw it away! And besides, caviar is simply a huge source of protein and omega-3 acids, which are necessary for our health! Let's make a wonderful snack out of it that you can easily spread on a sandwich, serve for breakfast, or take with you for a snack!

For 1 kilogram of caviar we take:

• coarse salt, preferably sea salt, 3-4 tablespoons,
• bay leaf - 3 pieces,
• water - 2 liters.

The caviar needs to be cleared of films. This can be done by passing the caviar through a colander. When the caviar is cleaned, put it in a bowl. Boil water in a saucepan, add salt to it, dissolve and throw in a bay leaf - it will add flavor to the caviar. Boil the brine for 5 minutes and then pour the caviar into it. We begin to actively mix the caviar in the brine - this way, when hot, the bacteria are destroyed, and the caviar begins to salt out. Stir for 3 minutes, and then just let it sit for another 10 minutes. Then you need to squeeze out the caviar. For this you will need a colander and gauze. Line the bottom of a colander with a double layer of gauze and pour water and caviar into it. Gather the edges of the gauze and lift the eggs, allowing the water to drain. You can hang a gauze bundle over the bowl for 10-15 minutes so that all excess moisture drains away. To keep caviar longer, place it in a sterilized glass jar and pour half a tablespoon of vegetable oil on top. Salted carp caviar is ready, you can safely spread it on fresh bread, put it in salads or simply serve it to the table!

Fried caviar

There is probably no person who does not love caviar products. After all, it is appetizing, spicy and aromatic. It will be impossible to tear yourself away from a dish like fried caviar.

What we need:

• kilogram of caviar;
• a little salt;
• flour for breading;
• oil.

The caviar is washed, separated from the films and salted. Let it sit for 5 minutes. Next, you need to roll the mass in flour breading and fry in a heated frying pan on both sides until brown. Potatoes, buckwheat or rice porridge, and fresh vegetable salad will serve as a side dish.

Fish caviar (fried) with sauce

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.

Baked carp caviar

Having tried many recipes for preparing carp caviar, it is better to stick with baked caviar. It has an amazing taste, and the aroma is such that it is impossible to resist trying a piece of the delicacy. This is minimum cost and maximum benefit.

Ingredients:

• half a kilogram of caviar;
• two chicken eggs;
• two spoons of sour cream;
• lemon juice;
• salt and pepper;
• 70 grams of butter;
• a little bit of cheese;
• sunflower oil.

To get a special dish, you can bake caviar

Soak the pre-cleaned caviar in cold water for about 5 minutes. After the time has passed, change the water several times until it is light and free of blood.

Add two tablespoons of sour cream, eggs, lemon juice, seasonings, salt and pepper and mix with a fork. Grate the cooled butter and cheese. You need to mix the cheese mixture with caviar and knead vigorously again.

Pour the resulting mixture into the prepared pan and bake for twenty minutes at 190 degrees. After the time has passed, stir thoroughly to ensure even baking and place in the oven for another 15-20 minutes.

How to cook carp caviar - salt and fry? Simple and quick recipes

Today we will talk about how to cook carp caviar. Fish roe can be used to fry pancakes, cutlets, sausages, and it is also easy to salt. According to the suggested recipes, you can prepare caviar of any fish. Shall we try?

Compound:

• 100 g carp caviar;
• salt;
• ground pepper;
• 1-2 tbsp. l. sifted flour;
• 1-2 tbsp. l. refined sunflower oil.

Preparation:

1. Let's prepare the ingredients we need. We carefully remove the caviar from the fish carcass, trying not to damage it. We wash the caviar from the blood and drain the water.
2. Salt the caviar and season with pepper.
   Then roll the caviar pieces in sifted flour.
3. Heat the sunflower oil in a frying pan and fry the caviar on both sides for literally 2-3 minutes.
4. The finished caviar will have a beautiful golden brown crust.

Healthy and incredibly tasty dish

Fish roe, as already mentioned, can be fried in different ways. Try cooking it with onions. Believe me, even the most capricious gourmet will not refuse such a dish.

On a note! Carp caviar, like other river fish, loves salt.

Unusual omelet

Fish caviar omelet with eggs and sour cream is an ideal breakfast solution. This dish can also be given to children. It will charge you with energy and vigor for the whole coming day.

Where are carp found?

Individuals of the carp family can be found in the seas of Europe, Asia and North America. As a favorable habitat, carp chooses exclusively fresh waters. In them, the fish are able to carry out their normal life activities. The water can be either running or standing. For habitats it chooses exclusively the upper layers of reservoirs.

Typically this distance is about 5 meters deep. This is due to the fact that carp like warmer waters. Preferred for this marine life is a clay or muddy bottom. It is these water sources that will be densely populated with such fish. In the summer, carp settle exclusively in reservoirs with a strong water flow; at night, they enter shallow backwaters in search of food. Preferred areas are heavily overgrown with grass.

Carp reaches sexual maturity at the age of 3 years. The average number of eggs laid by a female is 200,000 eggs. Carp spawning occurs at water temperatures above 18 degrees. The most suitable time of year for breeding: late spring - early May.

The benefits and harms of fish caviar

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

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

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

Recipe for carp caviar cutlets

Carp is a fairly common river fish, so it is not difficult to purchase its caviar in a fish store; caviar can also be a bonus in purchased live fish. From it and a few other available ingredients you can easily create a very tasty treat, which is also called caviar.

Step-by-step preparation:

1. Remove the films from the caviar, place it in a sieve and rinse under running water, then transfer it to a suitable container;

2. After this, add semolina, raw eggs, coarsely grated or finely chopped onion to the main ingredient. Season everything with salt and spices. You can also add finely chopped fresh herbs along with salt and spices;

3. Mix the mass well, whisking a little, and set aside to stand for 15-20 minutes so that the mixture becomes more homogeneous and fluffy;

4. The finished minced meat resembles the consistency of pancake dough, so it is placed in a frying pan with hot oil using a tablespoon. You need to fry the cutlets on both sides, taking into account that they cook much faster than meat;
5. Serve the finished dish with sour cream and herbs; you can also combine it with a vegetable side dish.

Simple recipe

Cooking carp caviar is not at all difficult. In addition to the caviar mass (700-800 g), you will need the following products:

• lemon;
• salt (finely ground);
• black pepper;
• olive oil;
• butter;
• basil;
• egg white;
• mayonnaise/sour cream.

It is better to take carp caviar directly from freshly caught fish. It is carefully removed along with the bag onto a separate dish. There is a recipe for carp caviar in which it is boiled for a short time together with roes, but we will not consider this method, since it requires some experience. First, let's take a simple salted carp caviar recipe.

First: we clean the caviar from the remnants of the film - the very same one. Then the question arises: to wash or not to wash? Different recipes require a different approach to this issue. There are even recommendations to rinse the caviar with hot boiled water for the first time, and then several times with cold water.

Salt. With regular salting, 90–100 grams of salt are taken per 1 kg of caviar. Moreover, the latter is often recommended iodized - fine, of course.

We invite you to familiarize yourself with: Grayling on spinners

It is necessary to cool the product - but not much - so that it is easier to work with it further and put the caviar in the refrigerator for 2-3 hours. The main thing is not to freeze it.

Once cooled, transfer the caviar into a ceramic bowl. The next step is adding oil. Pour 2-3 tablespoons of oil (olive) into the caviar and carefully mix the mass until the product becomes homogeneous. Caviar is ready!

If simplicity is not your thing, you can try another recipe - with sesame oil. It is added to the mass along with olive or sunflower. Cool the caviar before serving. You can add lemon juice and pepper.

A truly original recipe for how to cook carp caviar involves preparing a special sauce that will be a wonderful addition to your dish. It is prepared very simply: beat 1 egg white with 1 tablespoon of sour cream (or mayonnaise). Salt - to taste. The sauce is poured over the finished dish.

Step-by-step preparation of fried carp caviar, recipe with photo:

1. Place carp caviar and milt in a colander and rinse under running cold water to remove blood clots.

2. Dry the food well with a paper towel to avoid contact of water with hot oil, which causes a lot of splashes.

3. Heat the vegetable oil well in a frying pan and add the caviar with milk. You can pre-bread the products in flour if you wish.

4. On medium heat, fry the caviar with milk until golden brown. This action will take you about 5 minutes. Then turn them over to the other side.

5. Season the food with salt and ground black pepper and cook for the same amount of time until golden brown. Serve the finished fried carp caviar on its own with any side dish. You can also make salads, sandwiches and other dishes with it.

Watch also the video recipe on how to cook fried carp caviar.

• All (2)

• needlework (1467)
• FOR VASILISA (MODEL) (323)
• KNITTING LESSONS (11)
• BOOTS, SOCKS, SLIPPERS (402)
• SECOND (321)
• meat and meat products (259)
• LAMB (18)
• RABBIT (4)
• PIES, PIES, CASSERLES (157)
• COOKING (148)
• lavash (9)
• PRESSURE COOKER (9)
• DOUGH (133)
• TOYS (126)
• COOKING CHICKEN (109)
• HEALTH (108)
• eggplants)))) (100)
• NEWSPAPER CRAFTS (98)
• SALADS (96)
• SALTED, MARINATED (86)
• FASTING (HOW TO EAT) (70)
• Sauces, gravies, pastes (69)
• SWEETS (50)
• cakes, creams, mastic, (3)
• SOUPS, BORSCH (48)
• BAKING AND DECORATING A CAKE (48)
• FISH AND SEAFOOD (46)
• just curious (37)
• FOR THE SOUL (31)
• Dumplings and dumplings (28)
• PASTA. (13)
• SAUSAGES (27)
• PEOPLE'S COUNCIL (24)
• homemade drinks (23)
• FOR HOME (22)
• CHEESE (21)
• SHASHLIK (20)
• SLICES (18)
• ROLLS (17)
• Cooking in the microwave (15)
• COOKING IN POTS (14)
• PIE FILLINGS (13)
• PILAF/PORRIDGE (13)
• SPICES (11)
• CLEANSING PRAYERS (9)
• LARD (8)
• ORTHODOX CALENDAR (4)
• salt treatment (2)
• BOOKS, AUDIOBOOKS (2)
• garden, vegetable garden, windowsill (1)

• To the application

How to make delicious pike caviar?

If your family doesn’t like river fish caviar, don’t rush to throw it away. Try this very simple recipe with minimal ingredients. The pancakes are ready in just half an hour. And their taste is excellent and without a fishy smell.

Required Products:

• 300 g pike caviar;
• ½ cup semolina;
• 2 tbsp. melted butter;
• 1 egg (white);
• salt, pepper - to taste.

If you add oatmeal to pancakes, they turn out incredibly fluffy, tasty and soft inside. Take note of this recipe, because the dish is prepared in just a few minutes. Out of the proposed quantity of products there are more than 30 pieces.

To prepare, take:

• 700 g silver carp caviar;
• 200 g oatmeal;
• 3 cloves of garlic;
• 2 eggs;
• 3 tbsp. flour;
• ½ tsp. soda;
• 1 tsp salt;
• black pepper - to taste.

1. Boil 300 ml of water, add oatmeal to it, stir thoroughly. Cover with a lid, turn off the heat and leave for 5 minutes.

We suggest you read: Fishing for carp in winter

2. Pass the caviar through a sieve, so it will be cleared of films. This can also be done using a fork.

3. Add 2 egg yolks to it and stir.

4. Salt the mixture, add steamed oatmeal to it, add finely chopped garlic, mix well.

5. Beat the whites until foamy and fold them into the dough.

6. Mix soda with flour and knead the dough, similar in consistency to sour cream. Leave it to stand for 5 minutes and then start frying.

Fry each side for 2 minutes with the lid closed. It turns out a lot of lush and fragrant caviar.

So you have learned several ways to deliciously fry caviar pancakes. Prepare them for an afternoon snack, lunch or dinner. My kids love this snack. If you are watching your figure, I recommend you a recipe with zucchini and without eggs.

Try it and write in the comments how it turned out for you. Check out other collections of simple and delicious recipes. See you!

How to choose carp

• light, unobtrusive smell of river water and algae;
• an elastic body that does not deform when pressed with a finger, not covered with blood or a thick layer of unpleasant-smelling mucus;
• moderately moist, non-sticky gill filaments of pink or red color;
• transparent, unclouded eyes.

When purchasing frozen carcasses, you should make sure that there are no pinkish ice crystals or snow in the packaging.

Choosing fish is a very important and responsible task. The further fate of the prepared dish will depend on it. What characteristics should a fish have that is suitable for consumption?

• the product must have a soft, pleasant smell of sea water;
• a toned body of the fish should not have any blood spots, a layer of mucus or an unpleasant odor;
• when pressing on an individual, its body should not be subject to deformation;
• the gills should not have excessive moisture or be pink or reddish in color;
• high-quality meat can be identified by its glaze: smooth and without cracks, stored under the right conditions;
• unnatural spots on the skin indicate spoilage or improper freezing;
• The eyes of a sea creature should be bright and not cloudy.

Culinary experts recommend purchasing only fresh fish, without giving preference to frozen fish. You should not take the product if it is frozen with pieces of pink ice. Not only will such products not produce a high-quality dish, but they can also have a negative impact on the human body.

Caviar

Product Description

Fish caviar in Rus' has long been considered a table decoration (black and white were especially valued). Back in the 19th century, it was not only salted, but also boiled in vinegar or “milk of the poppy” (the so-called pressed pulp of brewed poppy seeds), steamed in clay pots, served with baked potatoes, added to lean pancakes instead of eggs, and together with fish - in salty potassium soup instead of meat. The famous English navigator James Cook, having visited the Russian settlement on the island of Unalaska in 1778, wrote: “I ate whale meat prepared by the Russians, and caviar, beaten like a dry pudding, serves them instead of bread; They have very little real bread and only feast on it.”

Caviar is valued not only for its amazing taste, it is also surprisingly healthy. It contains a lot of protein - about 30% of proteins, which are almost completely absorbed by the body (this is rare for animal proteins). In addition, it contains a lot of useful amino acids, minerals, vitamins A, C and D, and folic acid. That is why caviar is prescribed to pregnant women, children and sick people.

Unfortunately, due to the worsening ecology from year to year and the barbaric actions of poachers exterminating both salmon and sturgeon, caviar is becoming less and less. There remains hope for alternative methods of obtaining caviar - caviar from farms, as well as the development of new methods of caviar extraction, for example, when caviar is removed from fish without killing it. Agree, it’s nice to combine gourmetness with humanity.

Types and varieties

Most often, caviar is divided into three types .

• Black caviar , which is obtained from sturgeon fish (beluga, sturgeon, stellate sturgeon, sterlet), is one of the most delicious and expensive products in the whole world. Black caviar of different fish varies in taste, color and size.

• Red caviar , which is obtained from salmon fish (chum salmon, sockeye salmon, chinook salmon, coho salmon, salmon, pink salmon, catfish). The caviar of different fish also varies in taste, color and size.

• White caviar obtained from whitefish, cod and herring fish (carp, carp, pike perch, pike, roach, pollock, whitefish, herring and others). This kind of caviar is also called partial fish caviar : the name appeared in connection with catching certain types of fish with the so-called “partial” - a fine-mesh net (in contrast to the large-mesh one used to catch sturgeon). Let us add that particulate fish is divided into large-partial (pike, pike perch, catfish, carp) and small-partial (crucian carp, sabrefish).

“White caviar” is most often not white at all, but light pink (like lumpfish caviar), light yellow (like pollock, pike or carp caviar) or even orange (like flying fish caviar). The unifying characteristic for white caviar will rather be its size: most often it is quite small, much smaller than red caviar and some types of black.

In addition, in some countries it is customary to tint : for example, tobiko (as light orange flying fish caviar is called in Japan) is made green and black, respectively, using wasabi and karat ink. In the same way, lumpfish caviar is painted black and red.

The most expensive caviar in the world is “ white black ”, more precisely, golden sturgeon caviar . Firstly, the older the sturgeon or beluga, the lighter the caviar. Secondly, white caviar is spawned by rare albino sturgeon fish. The price for a jar of “white black caviar” obtained from an albino sturgeon or albino beluga in Iran and Arab countries can reach several tens of thousands of dollars.

As for black caviar , there are four types based on the processing method :

• granular caviar , in its raw form, is rubbed through a special sieve (“screen”) so that its grains, passing through small holes, are cleared of films and veins.

• Pressed caviar is not as beautiful as granular caviar, but it tastes better and lasts longer. Immediately after opening the fish, the caviar is salted in the eggs (membranous fish ovaries), then they are laid out in small bowls (“lubka”) and slightly dried (aired). Only after this the caviar is freed from the films and crushed with crushers, causing the eggs to become denser and turn into a homogeneous mass. In terms of taste, the best type of black caviar currently available is pressed caviar, although in Soviet times it was always cheaper than granular caviar, which was considered more “beautiful”, i.e. had a better external, marketable appearance. In fact, pressed caviar is not only the most delicious, but also the most durable in terms of preservation.

• Troishka caviar was considered a delicacy in pre-revolutionary Russia, but is now produced very rarely. It is rubbed through a “screen” sieve in the same way as grain, sharply doused with warm, strong brine and dried. This caviar got its name thanks to the postal troikas: it was on them, and as quickly as possible, that such caviar was sent from the Volga to the capital - to the luxurious master's table.

• Yastik caviar is the easiest to prepare: it is salted together with yastyk (membranous ovaries of fish) and also sold with oyster.

Red and white caviar is usually sold granular and in eggs .

A traditional Sardinian caviar product is bottarga . This is pressed , dried mullet or tuna roe . In shape it resembles milk: long 20-centimeter sausages of a dark orange color. To prepare bottarga, they mainly use mullet caviar, less often tuna, since it is cheaper and saltier. Mullet roe bottarga is much more delicious than tuna roe bottarga.

Several types of mollusk caviar , including grape snail caviar and cuttlefish caviar .

Let us add that there is (and is actively sold in Russian stores) synthetic or imitated caviar . This is a surrogate product that imitates fish caviar in taste and appearance, mostly salmon and sturgeon. This caviar looks like natural caviar, but it is not sticky at all; in fact, these are elastic balls of gelatin, with the taste of fish (at best) or margarine (at worst). We categorically do not recommend buying such caviar: natural pollock caviar costs about the same and outperforms imitated caviar in all respects.

How to cook

Nowadays, red, white and black caviar are used in various dishes (most often, appetizers) so as to preserve its natural taste as much as possible. Accordingly, caviar is rarely cooked.

However, there are no rules without exceptions. For example, Canadians make a delicious pate from pike caviar: pour boiling water over fresh caviar, boil for 10 minutes, mash with a fork, mix with raw egg, herbs, ground breadcrumbs and season with salt, pepper, anchovies and lemon juice. The mass is placed in a mold greased and sprinkled with breadcrumbs, a layer of mashed potatoes with pieces of margarine or butter is placed on top and baked for half an hour in the oven over medium heat.

In Japan, flying fish roe (often colored) has become an important ingredient in sushi.

In Russia, caviar is traditionally the main Maslenitsa addition to pancakes. During Soviet times, caviar became the most important product of the New Year's table (sandwiches with caviar and eggs stuffed with caviar).

Season

From June to October in the North-East of Russia, chum salmon, pink salmon and sockeye salmon are caught, going to spawn in the rivers of Kamchatka and Sakhalin. Sockeye salmon begins to spawn among the first - at the end of May, which allows us to taste the first caviar of the new season at the beginning of summer. Red caviar of the first grade consists of eggs of the same size and color, characterized by thickness, friability, low salt content and a pleasant smell; Such red caviar is prepared only in August-September of the current year.

In the Caspian Sea region, sturgeon spawn twice a year - in the spring-summer period ( May-June ) and in the fall ( from August to October ). Fish with ripe eggs go to spawn for only a few weeks. If you catch at another time, the caviar turns out to be fatty; if you catch it even during the season, but in the sea, the shell of the eggs is still hard; if you catch upstream, the shell of the eggs is already inelastic.

Farmed sturgeon will inevitably replace the sturgeon fishery over time as wild sturgeon populations decline. This process gradually turns black caviar into an out-of-season product. On the other hand, the product is preserved for a long time thanks to the use of preservatives (relatively harmless LIV and Varex; the dubious preservative Borax is still used), and that is why it is available in stores all year round.

Let us add that in Russia there are two holidays when caviar on the table is considered almost obligatory. The first is Maslenitsa (which falls in February or March), when caviar is traditionally served with pancakes. The second is New Year : since Soviet times, people always bought a jar of red or black caviar for the New Year’s table.

How to select and store

To avoid buying a fake, follow simple rules. When buying caviar in a jar or in bulk, remember: high-quality caviar, on the one hand, does not contain liquid between the eggs, and on the other hand, it should not be too dry and sticky.

If the quality of loose caviar is easy to determine by eye, then when choosing canned caviar, you need to know a few tricks. When you turn the jar over, the caviar should seem to “move” inside: if the caviar mass is motionless, it means it is too dry.

On the lid of a jar with black caviar there are two rows of numbers - the date of manufacture and the number of the master, and on the jars with red - all the same plus the word “caviar” in the third row. Attention: if the numbers are printed, or rather pressed on the outside, and not on the inside, do not buy, they are 100% fake.

Another important criterion is price. A 140-gram jar of red caviar cannot cost less than 200 rubles, and a 130-gram jar of black caviar cannot cost less than several thousand rubles.

There should be no eggs stuck to the inside of the lid (however, you will only know this when you open the purchased jar).

Caviar must be stored correctly: black - at a temperature of -2...-4º C, and red - at -4...-6º C. Store caviar on the coldest shelf of the refrigerator. Close the open jar very tightly and eat the contents within a week: the caviar will not live longer.