At home, you can salt the caviar of any fish, as long as it is freshly caught. Home-salted caviar is especially good when paired with rye bread. Sandwiches with it will be an excellent addition to your menu. We will learn how to properly salt caviar at home, what recipes for salting caviar to use, and how to salt caviar of pike, pike perch and perch. Simple recipes will help you salt caviar correctly and diversify your table with this delicacy.

How to salt caviar?

Despite the fact that there are periods of spawning prohibition, amateur fishermen, depending on the fishing rules of a particular basin, are allowed at this time to do a little fishing with certain gear from the shore outside the spawning areas. And it happens that a fisherman comes across a fish with caviar. If you followed the rules when fishing, then with a clear conscience you can pickle caviar at home. This is an incredibly tasty and valuable dish. And it doesn’t matter whether it’s perch caviar, pike caviar, pike perch caviar, bream caviar or other fish. If you know how to properly salt caviar at home and have proven recipes for salting caviar, your pleasure is guaranteed.

What you need to know before salting caviar at home:

Caviar for salting must be fresh, that is, extracted from freshly caught fish.

The fattier the fish and the larger the caviar, the more enjoyable it will be for you to eat.
First of all, popular recipes for salting the caviar of pike, pike perch, crucian carp, bream, you can pickle the caviar of perch.

It is important to clean the eggs from the chaff: open the film and wipe with the back of your hand through an enamel colander - an aluminum colander is not suitable, because its sharp edges will ruin the eggs.

How to simply salt caviar at home - a universal recipe:

To salt fish caviar at home, you will need an enamel pan, gauze, as well as water, salt, seasonings (bay leaf, black and allspice. Pour water into the pan three times more than prepared caviar. Let the water boil and pour plenty of salt, omit the seasonings. Next, you need to turn off the stove and pour caviar into the prepared water, not forgetting to stir. Let it stand under the lid for about 15 minutes, and then discard the caviar through cheesecloth. The cooled caviar is put in the refrigerator. Stored for about a month.

How to salt pike perch caviar?

Pike perch in itself is an excellent fishing trophy. And pike perch caviar is a source of easily digestible protein, vitamins B, C, A, E, amino acids, calcium, magnesium, zinc, copper, iron, nickel, manganese. Pike perch caviar can be fried, but home-salted pike perch caviar is no less tasty.

800 g of caviar, 300 g of salt for solution, 3 liters of water for solution, 1 teaspoon of salt, 4 tablespoons of oil.
Recipe for salting pike perch caviar:

Place pike perch caviar in a deep cup and chop it with a sharp knife. Pour a boiling solution of table salt from 1 liter of water and 100 g of salt and stir it well with a fork so that films wrap around it. Then drain the liquid, prepare a new solution from water and salt, taken in the same quantity, and pour pike perch caviar again. Repeat the manipulation with a fork, drain the brine again and remove the films. Pour the cleaned caviar one last time with boiling water and salt prepared from the last 100 g of salt and a liter of water. Mix thoroughly again and place in a fine sieve for 15 minutes.
Pour 2 tablespoons of vegetable oil into a clean liter jar, fill it 70% with caviar, add a heaping teaspoon of salt and stir. Now fill the jar with caviar and pour another 2 tablespoons of vegetable oil on top. Close the jar with a lid and put it in the refrigerator, after 5 hours it can be eaten. The caviar turns out lightly salted, crumbly, and delicate yellow in color.
Now you know how to salt pike perch caviar at home.

How to salt pike caviar?

Home-salted pike caviar is an exquisite delicacy. Pike caviar is in no way inferior in taste to recognized delicacies, and we can talk endlessly about its benefits. Unlike black and red caviar, it is considered more dietary due to its low fat content, but the benefits of pike caviar are its high content of protein, microelements and vitamins A and D. In Rus', pike caviar was eaten with pancakes, and it was highly valued. Every angler should have several recipes for salting pike caviar at home.

To pickle caviar you will need:
Pike caviar - 550 grams, salt - 2 tablespoons, vegetable oil - 10 ml.

Recipe for salting pike caviar:

Rinse the pike thoroughly and carefully remove the eggs in bags. Rinse the pike caviar and remove the eggs from the bags, making sure that there are no remaining film residues in the caviar. Add salt to the caviar and whisk it thoroughly with a fork until the salt has dissolved - approximately 20 minutes. Pike caviar is ready for salting as soon as a white foam appears. Now add 2/3 of the vegetable oil to the caviar and mix well. Place the caviar in a glass jar or saucepan, and pour the remaining oil on top. Cover the container tightly with a lid and refrigerate for 5 days. Pike caviar prepared according to this recipe is ready to eat in five days.

If you are impatient to enjoy the taste of home-salted pike caviar, then take note of a simple and quick recipe for salting pike caviar.

To pickle caviar you will need:

Pike caviar - 300 grams, water, salt.

A simple recipe for quick salting of pike caviar:

Without removing the pike caviar from the bags, place it in a deep bowl and use a fork. Pour 1.5 liters of boiling water into the caviar and stir it for another five minutes, removing the films. Drain the hot water and pour cold water over the caviar, drain again, stirring and removing the films. Washing the caviar requires thorough and long-lasting procedures; it may take 10 procedures or even more. After this, the caviar should be dried. Salt the dried caviar to taste and stir until the salt dissolves. The caviar can be transferred to a jar and stored in the refrigerator. After 6 hours it is ready to eat.

How to salt perch caviar?

Perch is one of the most common fish in Russia. It is found in the fresh water of large reservoirs, ponds, rivers, and lakes. Only if you caught perch with caviar, try preparing salted perch caviar. To make it really tasty, you need to salt it correctly. To help you, simple salting recipes that will make perch caviar aromatic, tasty and healthy: perch caviar contains folic acid, potassium, phosphorus, omega-3 fatty acids and protein.
Recipe for salting perch caviar with marinade.

To pickle caviar you will need:

Caviar of one perch, 1 liter of water, 2 tbsp. l. salt, 1/2 tsp. ground coriander, 10 black peppercorns, 4 allspice peas, 2 bay leaves.

Recipe for salting perch caviar: rinse the perch caviar under warm running water. During the washing process, do not remove the caviar from the bags. Free the caviar from the film. To do this, arm yourself with a fork or spoon. These cutlery will greatly facilitate the process of separating the eggs from the film. Prepare the marinade. To do this, pour water into the pan and add salt. Add bay leaf, coriander, black peppercorns and allspice. Bring to a boil and cook for 20 minutes. Pour the hot marinade over perch caviar and stir vigorously. Let the caviar brew for 20 minutes. Drain the marinade using a colander. Make a water bath. To do this, pour water into a large saucepan and place a smaller saucepan in it. Place caviar in the last one. Boil it for 15-20 minutes. During the cooking process, caviar must be stirred with enviable regularity. Ready perch caviar should be crumbly and white. Such heat treatment will completely rid it of its specific astringency. Ready caviar can be slightly salted to taste. Only if it turns out to be a bit dry, add a few drops of vegetable oil to it. Bon appetit!

How to properly salt trout caviar

Pour a liter of water into the pan, add 1 ½ tbsp. spoons of salt (large heap) and a teaspoon of sugar. Place the pan with the brine on the stove, bring it to a boil and cook until the sugar and salt are completely dissolved. Remove the pan from the heat, cool the brine to 50-60 º. Place the yastyki with red caviar in the cooled brine.

Is it possible to salt frozen pink salmon caviar?

The process of salting frozen caviar: Defrost the caviar, remove the films, add water and add 35 grams of salt, heat over low heat, stirring. In a saucepan, make a new solution using the remaining water, sugar and salt. Drain the brine, place the product on cheesecloth and dry. Divide into jars, add a little oil.

Pike caviar is rightly considered a royal delicacy for its taste. And it unfairly takes third place after red and black caviar. Dietary due to its low fat content, pike caviar is a valuable source of proteins, microelements and nutrients. It can also be an aphrodisiac. If you caught a pike and found eggs with caviar in it, you can, of course, take them apart and pickle the caviar in granular form. But playing with one or two spoons will take the same amount of time as playing with a kilogram. So, dear fisherman, catch pike large and small, so as not to salt two or three spoons of caviar. What is needed for salting caviar First of all, we will wash the caviar, so you will need clean water. Lots of clean water. And also salt, it is advisable to use fine salt and sea salt; sea salt makes the caviar more transparent. There are many recipes for salting pike caviar, more on them later, and the ingredients used in the salting process are just as varied. They put vegetable oil, potatoes, and even all kinds of seasonings in the caviar. To salt pike caviar, you will need pike with caviar or already separated eggs (bags with caviar). Water. Sea salt. Sunflower oil. Utensils for cleaning caviar: sieve, grater, fork, colander, gauze, possibly a meat grinder and mixer.

But the most difficult and time-consuming part of the salting process will be the preparation stage. Therefore, it will take a lot of time and patience. Preparing the fish and caviar We wash the pike very thoroughly and clean out the giblets. We pull out the bags of caviar (oids) from the fish. The eggs must be “rescued” from these bags, the film must be removed and the eggs must be cleaned of blood, films and other debris. There are several ways: You can pass the eggs through a meat grinder, but there is a risk that the film will wrap around on not very sharp knives and you will have to take everything apart to clean it. And if the knife in the meat grinder is sharpened well, then the film will be cut, and you will need to look for it and catch it among the eggs. Another “quick” method of cleaning caviar from the venous film is used by experienced lovers of salting caviar. This is a method using a mixer. Everything is simpler here - the film is simply wound onto the mixer blades, and it will not be difficult to remove it from there. To remove the film from caviar, you can use a coarse grater, rubbing the bags of caviar on it. All the film, veins and blood will remain in your hands. In a similar way, you can separate the caviar from the film through a sieve. But most often an ordinary fork, a colander and plenty of water are used. Place the bags in a bowl with a volume three times the volume of caviar, and fill it almost to the top with boiling water. Take a fork and start stirring lightly for five minutes so that the films dissolve and rise to the top. Use a spoon to skim off the foam and floating eggs. Drain the boiling water and fill the caviar with cold water. Mix again, drain and fill the bowl with water again. We continue this way until the drained water becomes completely transparent and all the films are gone. It may be necessary to repeat the procedure more than 10-15 times so that the caviar is cleared of unnecessary debris. When you get rid of all the debris and all the films in the caviar, strain it through cheesecloth. To do this, fold a large piece of gauze in two or four times so that the strained caviar fits into the resulting piece of gauze. Line a sieve or colander with this piece of gauze and pour the caviar and water into it. When the water has drained, twist the gauze with the caviar into the bag and press down a little so that excess water comes out. Now the caviar is ready for further procedures. IMPORTANT! Check to see if there is any nasty stuff left in the caviar - films, veins or blood. Recipes for salting pike caviar Simple salting with sunflower oil 500 gr. pike caviar, 3 tablespoons of salt, 100 ml of vegetable oil.

Sprinkle the cleaned and washed caviar with salt. Beat with a fork until white foam appears (about 15 minutes). Pour in two-thirds of the oil, mix thoroughly and put in the refrigerator. Now we need to prepare glass jars for storing caviar. You can use jars of baby food, horseradish or mustard, the main thing is small volume. We sterilize the jars in boiling water or in an electric oven for 10-15 minutes. Place the lids of the jars in a saucepan and heat until boiling. Let it simmer for about five minutes. Sterilized jars need to be cooled, sprinkled with caviar and pour a 1 cm thick layer of sunflower oil on top. Screw the lid tightly and put the caviar in the jars in the refrigerator for 5 days. After that you can eat it. Bon appetit! “Hot” method of salting caviar: pike caviar, sea salt (for 500 grams of caviar, 2 tablespoons of salt), sunflower oil.

In this method, the caviar must fall into a boiling mixture of water and salt. If you add 400 grams of salt to 1 liter of water, then this very salty solution is called brine. You need to cook the brine for a couple of minutes, then add the caviar. Immediately remove from heat and strain. The oil is added only before serving the caviar. However, caviar prepared using the “hot” method is stored in the refrigerator for two to three days. Although, it is unlikely that this delicacy will stand “idle” even for one day. Five-minute recipe It takes a long time to prepare, but the caviar is eaten in five minutes. For 200 grams of pike caviar we take 1 liter of water. put on fire and pour finely ground sea salt - 2 tbsp for each liter. bring the brine solution to a boil and add seasonings and spices. Any, to your taste. You can just use a mixture of peppers. Pour the cleaned and washed caviar into a boiling salt solution with seasonings and leave for 10-15 minutes.

1 kg. pike perch 150 g salt peppercorns and bay leaf to taste The fish must be cleaned of scales, gutted all the insides. Rinse. If the fish is large, then you must make an incision along the back. This is necessary in order to avoid its damage. Then you need to take 150 grams of coarse salt, it’s even better to use sea salt. Rub thoroughly all over the fish, especially the gills and cuts on the back.

Place the prepared fish belly up in a wooden barrel. If there is a lot of fish, then each row of fish should be sprinkled with salt and peppercorns and bay leaves should be added. The most salt should be placed on the top rows. Then the barrel must be closed with a lid and pressure placed on top.

To salt large fish, you should keep it in a cool place for 15 days. If the fish is small, then 5 days will be enough for it. After the specified time has elapsed, the pike perch must be removed and washed in cold water to remove excess salt. Then hang it in a cool and ventilated area to dry.

It will be a very difficult, rather tedious task to clean the caviar from the film of the egg. Once you get the hang of it, you can rub the caviar through the grate, instead of which a badminton racket is often used. All the eggs fall into the cells, and the film remains on the grates. Here you need to get used to it and just wipe the caviar, and not push it through.

Another good way to clean the yastiks is to take a piece of gauze folded in four, soak it in a strong brine, fold all the yastiks and on both sides, the two of us take hold of the ends and begin to roll the caviar over the gauze, all the pieces of film remain on it, then carefully spawn the caviar dump into a basin.

But I gave these methods if there is a lot of caviar, several kilograms. We are used to always doing it using basins. And then you sit and eat a sandwich from a loaf cut lengthwise, spread with still warm caviar, washing it down with coffee from a half-liter mug, and even adding it to your mouth with a spoon.

If there is not much caviar, say from one fish, then you can simply pour hot water into a cup (so that only your hand can tolerate it), sprinkle a little salt and put the eggs there. Just mash them a little in water and they will easily separate; all that remains is to remove the entire film, since it tastes unpleasantly hard.

The whole procedure takes about an hour. 1. Take out two eggs with caviar and rinse in water to wash off the blood.
2. Take gauze, fold it into two layers with a groove and begin to roll out the caviar on it. This is necessary to separate the eggs from the film. The process is not very fast and takes about 10 minutes for a couple of fish from one fish.
3. At the same time, someone is preparing “tuzluk” - a strong saline solution. Salt can be dissolved in cold water, but it is more convenient in hot water. Let the water cool to 30-40 degrees. 4. Dip the caviar, cleared of film, into the brine for 5-10 minutes. 5. Drain the water, transfer the eggs into a gauze bag and hang it on a tree so that all the liquid drains away.
All. After 20-30 minutes the dish is ready.

Don't be afraid to crush the eggs. In fresh fish they are very strong.
The eggs will come away from the film better if you pour boiling water over them.

How to salt trout caviar. A few secrets of salting trout caviar

In many ways, the successful result of salting trout caviar at home depends on the quality of the ingredients. You can salt both fresh and frozen caviar. The latter must be properly defrosted before cooking - keep the caviar in the refrigerator for 12 hours, and then leave it at room temperature to completely defrost.
Before proceeding to the main stage, you need to prepare the necessary equipment, namely a glass jar or other container made of non-oxidizing material in which the finished product will be stored, a sieve for washing the caviar, and a sharp knife.
If the caviar suddenly turns out to be very salty, do not be upset, because by rinsing it with boiled water and black tea, you can remove excess salt.
It is recommended to store trout caviar salted at home in the refrigerator for no more than 75 days.

Video How to pickle fish eggs at home.

How to fry caviar. Fried caviar: simple and a little more complicated

First you need to make sure that the caviar is mature: the eggs should be visible individually, and not look like a cloudy mass. Unripe caviar is unlikely to make a tasty dish. Before frying river fish caviar, it must first be washed and then cleared of any remaining film from the caviar sac. The simplest, “folk” way of such cleaning is to smoothly squeeze a handful of caviar in your fist.

In this case, the eggs seep between the fingers, and the films remain inside the handful. Remove small leftovers with a knife or fork. Then you need to salt the caviar generously, add ground pepper and mix thoroughly. Finely chopped onions are fried, and then caviar is placed in a frying pan with boiling oil and onions. You need to fry the caviar, continuously stirring the contents of the pan. Fried caviar changes color, which serves as a guide to which fragments are already approaching the stage of readiness, and which still need to be fried.

You can follow a simple path - do not stir the caviar, but wait until one side is completely fried, turn it over to the other side, bring it to readiness, and at this point the dish can be considered ready. You can serve it as an addition to a side dish, or you can serve it on its own. A slightly more difficult way is to wait, stirring continuously, until all the caviar mass is well fried. It will absorb all the oil and acquire a golden hue with an orange tint. When hot, transfer it to another bowl, add butter, finely chopped herbs, and you can also add pepper. Then mix everything with a mixer or blender. Fried eggs have become harder, they will no longer turn into porridge. The resulting paste can be placed on croutons flavored with garlic.

15min 25min Fish We are pleased to present you a step-by-step recipe for preparing the dish “Pike perch cutlets”. It's really worth a try. Pike perch (fillet) 200 g. Egg 2 pcs. Onion 1 pc. Salt to taste Pass the pike perch fillet through a meat grinder, add the onion, previously cut into slices. Add eggs, salt into the resulting mass and mix. Form cutlets from the mixture and steam them.
20min 25min Fish A detailed step-by-step description of how to prepare the dish “Pike-perch fillet baked with potatoes in sour cream.” Be sure to try it Pike-perch fillet 500 g. Potatoes 4 pcs. Sour cream 400 g. Breadcrumbs 2 tbsp. Butter 50 g. Ground black pepper to taste Salt to taste Cut the fillet into pieces, sprinkle with salt and pepper. Place in pots and cover with sliced peeled potatoes. Pour in sour cream, sprinkle with breadcrumbs and drizzle with melted butter. Bake in the oven until golden brown.
20min 60min Fish Here is a classic recipe for salting trout caviar. It seems to me that both red and black caviar can be salted in this way. At one time I was very surprised that caviar was prepared so quickly and simply. Of course, it’s a pity that it doesn’t last longer than two or three days, but this just indicates that the product is natural! Plus, this deliciousness is sure to be eaten quickly! Trout caviar 500 g. Water 1 l. Sugar 1 tsp. Salt 1.5 tbsp. We will wash the caviar, but there is no need to remove it from the nest. Now boil water with salt and sugar separately until everything dissolves. Pour this brine into the eggs and start whisking them like an omelette. We do this until all the films from the joints are screwed onto the whisk and removed. Leave the caviar for 10-20 minutes, depending on how salty you want the product to be. That's all! Drain the brine and serve the caviar! It should be stored in the refrigerator for about 2-3 days, no more. Good luck!
20min 30min Fish Read about how to prepare a salad of squid and red caviar. Very tender and light on the one hand, and filling on the other. After all, it contains a lot of protein. Try to diversify your usual diet with this dish. But the salad is also perfect for a special day; guests love it! Red caviar 100 g. Egg 5 pcs. Squid carcass 1 Kilog. Crab sticks 200 g. Mayonnaise 5 tbsp. Boil the squid carcass in advance and cool. Boil the eggs hard. Finely chop the eggs, cut the boiled and peeled squid into rather finely shaped pieces. Place the ingredients in a salad bowl. Also finely chop the crab sticks. Season the salad with mayonnaise. Mix everything well, decorate with caviar on top. Bon appetit!
20min 60min Fish Check out the recipe for how to make Korean fish hye with carrots. Any white fish is suitable for this dish, as long as there are no bones left in it. I used pike perch. Making a salad is not very difficult. You just need to wait a while for the seasoning to absorb into the ingredients. After all, they will all be raw. Pike perch 500 g. Vegetable oil 100 ml. Onions 2 pcs. Carrots 2 pcs. Vinegar essence 70% 1 tbsp. Salt to taste Ground black pepper to taste Ground red pepper to taste Rinse the fillet. Cut it into small pieces. Pour vinegar essence into the fish. Stir. Leave the pike perch in the refrigerator for 30 minutes. Peel and wash the carrots. Grate it using a coarse grater or a Korean carrot grater. Peel the onion. Chop it into quarters. Place onions and carrots on the prepared fish. Sprinkle salt and pepper on top. Heat the oil in a saucepan until it starts to smoke. Pour oil into ingredients. Mix them. Leave the heh in the refrigerator for 20 minutes. Enjoy your tasting!
20min 840min Fish Many people wonder how to prepare salted salmon caviar at home. Yes, very simple, follow the recipe. You can use caviar from other fish: for example, pike, trout, sturgeon, pink salmon, etc. The principle is the same. If you like salted caviar, then add more salt, because... This is a recipe for lightly salted salmon caviar. Store the finished caviar in the refrigerator. Cut a piece of white bread, spread it with butter, and add salted caviar on top. Red caviar 100 g. Salt 1 tsp. Sugar 2 chips. Vegetable oil 0.5 tsp. Rinse the fish well under running water. Clean out the entrails. Carefully separate from the caviar, being careful not to damage the film. Take 2 deep bowls. Pour cold water into one and hot water into the other. Wrap the caviar in a piece of gauze. Take the ends of the gauze and immerse the caviar in hot water, and then in cold. Immersion in water should last 1-2 minutes. Very carefully remove the film from the eggs. Place them in a colander and rinse well under water. Place the caviar in a jar, add salt, sugar and vegetable oil. Place in the refrigerator to steep for a while (about 10-12 hours). That's all, salting salmon caviar is ready. Bon appetit!
20min 180min Fish Pike perch is a healthy fish with few bones and tasty meat. It can be fried, stewed, baked or steamed. There are a lot of recipes for how to cook pike perch. I want to share another simple recipe for making pike perch baked with champignons. This dish may well claim the main place on the holiday table. Pike perch 2-2.5 Kilog. Champignons 500 g. Bell pepper 2 pcs. Onions 2 pcs. Lemon 1 pc. Garlic 2 teeth. Vegetable oil 1-2 tbsp. Seasoning for fish 1-2 tsp. Salt 1/2 tsp. Ground black pepper 2-3 chips. The pike perch carcass must be cleaned by removing the entrails, fins and gills. We wash the pike perch well under running water and dry it. In a small bowl, mix the juice of half a lemon, black pepper, salt and fish seasoning. Then rub the carcass well with this mixture and leave to marinate for 1-1.5 hours. Cut clean champignons into slices and fry until half cooked in a frying pan with vegetable oil. Finely chop the garlic and onion into half rings. Place the onion in a frying pan and fry it a little. Cut the seeded pepper into small cubes or strips. Next, fry the chopped peppers in a frying pan. Mix all ingredients for the filling, add garlic. Simmer in a frying pan for 10 minutes over low heat. We put the filling inside the pike perch, sew up the fish belly with thread (or fasten it with toothpicks). Cover the baking sheet with foil and lightly grease with vegetable oil. Place the fish on foil and also grease it with oil. Place the baking sheet in an oven preheated to 180 degrees for 40 minutes.
20min 120min Fish Jellied pike perch is a dish just right for a New Year's feast, although it is also suitable for other holidays. The aspic is served with spicy horseradish or mustard, as well as black bread. Store the dish in the cold to prevent it from spoiling. Watch how to cook jellied pike perch and try it! Good luck! Pike perch 1 pc. Carrot 1 pc. Onion 1 pc. Bay leaf 2 pcs. Lemon 1 pc. Olives 1 pc. Gelatin 2 tbsp. Salt and pepper to taste Peel the onions and carrots, put them in a saucepan and add a liter of water. Cook over medium heat. Remove the pike perch scales. We cut off the tail and head. Cut out the gills and rinse the fish under cold water. Cut the carcasses into portions. We send the fish to the vegetables, add pepper, bay leaf and salt. Boil, removing foam, cook for 20 minutes over low heat. Remove the heads and tails and cook for another 10 minutes. Strain the broth. Pour cold water over the gelatin and let it swell. Cut lemon and olives into thin rings. We disassemble the pike perch into pieces, remove the bones from the fillet. Combine the swollen gelatin with the broth and mix. Place the pike perch fillet in the mold. We put it there beautifully: lemons, olives, carrot flowers, parsley. Fill everything with broth and refrigerate until completely frozen. Bon appetit!
20min 180min Fish I want to share with you a very cool way to cook smoked pike perch. In addition to classic salting, you can place greens, a little carrots in the belly of the fish, and also add spices to taste. If time allows, it is better to salt the pike perch in advance. The aroma and taste of such fish simply cannot be expressed in words. Pike perch 3 pcs. Salt to taste Herbs and spices to taste Wash the fish and remove the entrails, make cuts with a sharp knife. Rub it with salt on all sides. If desired, you can supplement the fish with herbs and spices. Leave the fish for at least a couple of hours. Then prepare the smokehouse, place wood chips on the bottom and fish on the grill. Place on the fire with the lid tightly closed. The pike perch is smoked for only about 18-20 minutes. The result is such a delicious fish. Help yourself!
20min 50min Fish As it turns out, you can cook any fish in this way, and you can use any vegetables for the “blanket” (for example, seasonal ones or those you have in the refrigerator. Leeks can be replaced with regular onions, and instead of peppers, add zucchini or carrots. Serve the dish better with mashed potatoes or boiled rice. Leeks 0.5 pcs. Bell pepper 2 pcs. Pike perch fillet 0.5 g. Hard cheese 100 g. Olive oil to taste Bechamel sauce 500 ml. Salt and pepper to taste 1. Wash the leek thoroughly, then cut it into half rings. I put the frying pan on the fire, pour olive oil into it, and add the onions. 2. Meanwhile, wash the bell peppers, cut them and clean them from seeds, cut them into thin strips and add them to the onion. 3. I mix the vegetables, cook them until soft, because then I will bake them in the oven. 4. Wash and dry the pike perch fillet with napkins and cut into large pieces. Place the fish, salt and pepper on the bottom of the baking dish. 5. I put “poached” vegetables on each piece and carefully distribute them. 6. I had some Bechamel sauce left over from preparing another dish, so I just heat it up and pour it into the mold directly onto the fish. 7. I grind the cheese on a grater, sprinkle it on the pieces, and preheat the oven. 8. Place the pan in the oven and bake the fish at 200 degrees for 25 minutes until golden brown. 9. I serve pike perch with Bechamel sauce and mashed potatoes.

- a favorite delicacy of many. Some people like it fried, some add it to fish soup, but most people prefer dishes in the form of pickled caviar. Unfortunately, the cost of the familiar caviar from fish of the salmon or sturgeon family is prohibitively high and few can afford the product.

In search of an alternative, lovers of caviar dishes are trying to prepare them by using cheap varieties of fish. Today our resource decided to consider the most delicious, but at the same time cheap alternative to sturgeon and salmon caviar. We will talk about pike perch caviar, its benefits for the body and methods of preparation.

A few words about the composition, value and benefits of pike perch caviar

Pike perch caviar is a valuable product

Pike perch is a fish of the perch family, which has healthy and very tasty caviar. At the moment, several species of this fish are known. In our country, Europe and Asia, the following are used for cooking:

common zander;
sea pike perch;
Volga pike perch.

Any type of fish is not large in size, but can grow up to 15-20 kilograms. Since pike perch is valuable from a fishing point of view, it is not difficult to find fish carcasses or eggs directly. On average, one adult fish during the spawning period contains about 300-700 grams of caviar grains.

The cost of such a product is low, so absolutely anyone can purchase it. In addition, no one ruled out catching pike perch on their own.

The caviar of the fish considered has a composition rich in substances, which is distinguished by its considerable usefulness for people. 100 grams of product contains about 90 kilocalories. Mostly they come from proteins and amino acids (17.5 grams per 100), only a small part goes to fats (2 grams per 100). There are no carbohydrates in pike perch caviar. Despite this, fish caviar grains are slightly more valuable than its meat.

Pike perch caviar cannot be considered equivalent to ordinary red or black caviar. In terms of value, it is weaker, but also boasts the presence of:

phosphorus;
fish oil;
healthy fatty acids;
vitamins A, B and E;
many mineral and organic compounds.

Note! Pike perch caviar grains are very useful for the whole body, as they tone it and help increase the level of immunity. The product is also useful for the gastrointestinal tract in that it stabilizes the secretion of gastric acids in the presence of a number of pathologies (ulcers, etc.).

The consistency of pike perch caviar is watery and has a light beige color. When properly prepared, the product is quite tasty and healthy, which has contributed to its widespread use in cooking. In principle, pike perch caviar can be fried, salted, and added to the same fish soup as a fish additive.

Pickling recipe

It’s easy to pickle pike perch caviar

Judging by the reviews of pike perch caviar lovers, most of them prefer to use the product to prepare a delicious pickle.

As culinary experts note, a competent approach to preparing such a dish will make fish caviar grains a good alternative to the real delicacy of sturgeon and salmon. By the way, salting caviar is not difficult and even novice cooks can do it.

On the Internet you can find many interesting and in their own way good pickling recipes. Regarding pike perch caviar, our resource chose the most successful version of the dish, for the preparation of which you will need:

500 grams of caviar grains;
several liters of boiling water;
6-7 tablespoons of regular salt;
2 teaspoons fine-grained salt;
2 tablespoons of vegetable oil.

By taking the ingredients in the noted proportions, you can prepare about 6-8 servings of the dish and feed a similar number of people.

The cooking process is as follows:

Take caviar shells - film strips with caviar grains, and place them in any pan.
Cut each joint with a knife and pour boiling water over it.
After this, it is necessary to thoroughly mix the resulting substance, separating the film from the caviar grains. As a rule, problems do not arise at this stage, because the shell of the roe is perfectly separated from the caviar and wound around the fork.
Then it is important to make sure that there are no film structures in the caviar substance and strain the caviar grains into a separate container. This can be done using a regular fine-grained strainer.
Here the preparatory measures end and the salting stage begins. First of all, a special solution is prepared - brine. To prepare it, just take 1 liter of boiling water, add 2 tablespoons of salt to it and bring to a boil, stirring occasionally.
Having prepared the brine, all that remains is to add the previously strained caviar, mix the mixture thoroughly, separate the remaining films and cloudiness and filter again.
Manipulations with preparing brine are repeated exactly three times. Often this amount is enough to completely clean the future salted caviar from unnecessary fractions and salt it.

After the third use of brine, it is important to carefully strain the caviar and exclude the presence of even the slightest amount of liquid in it. Now you need to take any dry and clean dish, pour a spoonful of vegetable oil into it and fill it with cleaned caviar.

At the final stage, the caviar grains are poured with the remaining oil on top, mixed with fine-grained salt and infused in the refrigerator for about 4-6 hours. All. The caviar is ready and can be used for food.

Caviar salted in this way is a very tasty dish. You can add “gastronomic delights” to it with finely chopped greens. Perhaps, apart from it, no additional additives are required. You should enjoy the taste of ordinary salted pike perch caviar. It really is very tasty.

Other caviar dishes

Pike perch caviar - tasty and healthy

At the end of today’s article, let’s turn our attention to other dishes made from pike perch caviar. Among the many recipes for its preparation, in addition to salting, frying caviar grains looks very interesting.

For such a dish, you can take both caviar eggs in film and already peeled grains. What is better is for everyone to decide for themselves. You can fry caviar directly like this:

Rinse the product thoroughly.
Salt and season it in every possible way.
Heat a frying pan previously filled with oil.
Treat the caviar with flour.
Fry it until bright golden or slightly brownish.
The taste of caviar with and without film is slightly different. Some people like one type of dish, some people another.

The only way to determine which form of pike perch caviar tastes best for you is through experimentation. Don't forget this.

Advice! You can fry pike perch caviar not only in its pure form, but also in the form of a mass. Many cooks add onions, herbs, and similar products to it. If you want to prepare a mass, then the mixed products should be thoroughly ground or even minced before frying. In this case, the taste of the final dish will be most pronounced and pleasant.

The third most popular recipe for pike perch caviar is adding it to the fish soup. As a rule, caviar grains are supplemented with fish heads or fins. The general process of preparing “caviar” fish soup is no different from preparing regular fish soup. Except for the moments with the addition of caviar. In fact, there is nothing complicated in this aspect - just enough:

Wash the caviar thoroughly and salt it.
10-15 minutes before the final preparation of the fish soup, add caviar grains to the soup.
Wait for it to cook and eat it.

Note that not everyone likes the presence of caviar in the ear. At first, it’s better not to overdo it with the amount and add a little bit. If you really like it, you can resort to adding more caviar grains to the soup.

This concludes the most interesting information on the topic of today’s article. As you can see, the use of pike perch caviar in cooking is quite extensive. We hope that the presented material helped all readers of our resource understand it.

This video recipe will help you salt caviar correctly:

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How much does pike perch caviar cost (average price for 1 jar)?

Moscow and Moscow region.

The name pike perch or Sander hides not just one species of fish, but an entire genus belonging to the Perch family. Currently, science knows five main species related to pike perch: yellow pike perch Sander vitreus, sea pike perch Sander marinus, common pike perch Sander lucioperca, bersh or Volga pike perch Sander volgensis, and sandy Canadian pike perch Sander canadensis.

Common pike perch are fish that can reach quite impressive sizes. Often an individual pike perch can weigh 15 kg. The main feature of the common pike perch can be considered the presence of large teeth. The common pike perch is a valuable fishery object.

It is worth noting that pike perch meat is distinguished by its low calorie content, but at the same time contains a large number of useful compounds in its chemical composition. For example, the chemical composition of pike perch contains 20 natural amino acids, 8 of which are considered essential for the human body. Both meat and caviar of pike perch are used for culinary purposes.

Pike perch caviar belongs to the so-called partial types of product. Although pike perch caviar is a less valuable type of caviar compared to red or black, one should not underestimate the taste and consumer characteristics of the product. It is worth noting that partial pike perch caviar is produced in most cases in eggs, i.e. without cleaning the eggs of the natural film.

Usually, in the food industry, pike perch caviar is rubbed through a sieve and then salted. Pike perch caviar is often called galagan. Pike perch caviar is distinguished by its light beige color and watery consistency. Pike perch caviar is considered the most affordable type of product.

Home-salted pike perch caviar is especially popular and in demand. However, food manufacturers also offer a good selection of canned pike perch caviar. True, connoisseurs of pike perch caviar believe that such an industrially produced food product contains too much salt, as well as vegetable oil.

In order to pickle pike perch caviar at home, you will need the following ingredients: caviar, vegetable oil, as well as salt, onions and lemon juice. It is necessary to separate pike perch eggs from the natural film. To do this, pike perch caviar is doused with boiling salted water and then passed through a sieve.

Next, the pike perch caviar is dipped in a hot salt solution for a minute, and then drained in a colander. For long-term storage, salted pike perch caviar is placed in pre-sterilized jars, and vegetable oil and lemon juice are added. It is best to store homemade pike perch caviar in a cool, dark place.

Calorie content of pike perch caviar 88 kcal

Energy value of pike perch caviar (ratio of proteins, fats, carbohydrates - bzhu).

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Pike-perch caviar: salting recipes

Pike perch caviar contains many microelements, easily digestible protein, and healthy vitamins. Delicious in any form. It is fried, baked, made into pancakes and cutlets. Served on the festive table and used for everyday use. Homemade pickling of pike perch caviar is simple. Salted caviar is especially tasty immediately after cooking. It is prepared for future use and stored for several months. Salted caviar is delicious with butter and herbs.

Salting pike perch caviar

The thicker and fattier the pike perch, the better its caviar tastes. Fresh caviar is salted. Caviar from thawed carcasses tastes much worse; it is better to cook other dishes from it.

First, the caviar, packed in film (yastyki), should be carefully removed from the fish carcasses, remembering the unpleasant consequences of a bile spill, which will significantly spoil the taste.

The oysters are washed, freed from mucus and prepared for salting. It can be in two forms:

Ambassador of caviar mass.
Salting caviar in eggs.

How to salt pike perch caviar in the form of a homogeneous mass

The first operation is punching, freeing the calf from the film

There are different methods, which one you like best.

Winding the film onto a fork or knife.
Rub through a grater with smooth holes, a sieve, a colander. The sharp edges of the holes will ruin the shape of the eggs.
Scrolling through a meat grinder.
Pouring boiling water causes the pieces of film to curl up, and it merges with the water.

The latter method guarantees the destruction of germs and pathogens. Scalded or steamed caviar is the safest. After pouring boiling water over the caviar, stir it for several minutes and steam it at the same time, then rinse with cold water until all the pieces of the film are washed off.

Second operation - ambassador

Quick Ambassador

After punching, the eggs are washed several times with cold (or ice) water until the drained water becomes absolutely clear. Then simply add salt and pepper (salt like a regular dish), mix well, and let sit. After a few hours, the caviar is ready. You should be on the safe side: start eating not after three hours, but wait 5-8 hours.

Second option. The punched caviar mass is placed in a colander or sieve. Scald the caviar with boiling water, immediately rinse with cool water and allow the remaining water to drain. Place on a napkin to dry slightly. Then transfer to a bowl, add salt and white pepper, lemon juice and a little vegetable oil. After cooling, the dish is ready for sampling. The result is five-minute lightly salted caviar.

Salting pike perch caviar in brine

A more labor-intensive and safer method is to salt the caviar in brine. For every liter of water take 100 g of salt.

Boil several liters of water (2-3 times more than the volume of caviar), add salt, stir the solution vigorously until the salt is completely dissolved. Boiling brine is poured into the caviar, after three minutes the liquid is drained, and the caviar is thrown onto a sieve to allow the remaining liquid to drain. Place into jars. After three hours you can eat because the caviar has been treated with boiling water. Store for several days.

For long-term storage, vegetable oil is added on top to prevent air from entering. It’s even better to first pour the boiling solution over the caviar three times, each time preparing a new portion of water and salt. Well-steamed caviar with a pleasant golden hue. If you don't steam it enough, it turns out cloudy.

Another option. Place the caviar in boiling brine (or add brine). Cover tightly with a lid, let simmer for 15 minutes - not on fire, just keep in boiling brine! Then rinse in several waters until the water is clear and clean when drained.

Pike perch caviar - the salting and processing recipes are different, so the finished dish tastes different. The taste is also slightly modified due to additives when serving.

Eating or serving salted caviar to the table

Each person has their own preferences. Most often, crumbly caviar is mixed with vegetable oil, finely chopped onion is added, and served with herbs. The caviar mass is spread on pieces of white/rye bread, covered with a layer of butter. Or they spread the caviar on toast rubbed with garlic. Cold and hot sandwiches are sprinkled with chopped herbs on top.

How to salt pike perch caviar in films

The yastyki are dipped in salt and laid out in rows, sprinkling each row with salt. Leave to salt in a cool place for two weeks. Then they are thoroughly washed and eaten. If salted eggs are slightly dried, their taste will resemble caviar taken from dried fish.

These are the basic recipes for salting pike perch caviar - the same as the methods for salting many other varieties of river fish.

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