How to beat crucian caviar at home. How to salt caviar of crucian carp and other river fish

Delicious fish caviar is considered a delicacy for good reason. The most expensive are black and red, but many people consider the most delicious yellowish caviar of an unpretentious fish - crucian carp, which is found everywhere. Salted crucian caviar is especially tasty, which has just been removed from caught crucian carp and immediately salted.

The taste of thawed caviar after salting is much worse, although the product is quite edible. What could be tastier than sandwiches with butter and salted caviar? Except maybe the crucian carp themselves, the size of a palm, fried in sour cream.

How to properly prepare caviar for salting

What can you cook from caviar? Any dish, including caviar for salting, requires preliminary preparation of the product. It includes the correct removal of eggs from a fish carcass and the release of eggs from films.

At the first stage, you need to act very carefully to avoid damaging the integrity of the ovaries and getting bile into the product. There is no need to carry out any complex manipulations, just cut the abdomen and separate the sacs with your fingers from the internal cavity. The main thing is extreme caution.

The second stage is also called punching. The release of a small amount of caviar can be done using improvised means such as a sieve, colander or grater. The main thing is that the holes in them are sufficient for the passage of fish eggs, but not very large. The films of the bag are cut, and then the mass is ground through a suitable tool with holes.

Benefits of caviar

Recipes with crucian carp caviar are very popular today, and there are good reasons for this. Not all products contain as many beneficial properties as fish caviar. It has the following advantages:

excellent taste of dishes;
is well absorbed in the body, therefore suitable for people of all ages;
lowers cholesterol levels;
has a high nutrient content. It includes a large amount of proteins, polyunsaturated fatty acids, minerals;
helps strengthen bones, improves vision, activates the functioning of nerve tissues, as well as cell membranes;
improves blood composition and stimulates blood flow;
It is useful to eat it to prevent atherosclerosis and immunodeficiency.

Caviar pancakes with semolina

To prepare delicious caviar pancakes, you need to take the following ingredients:

crucian caviar – 0.5 kg;
medium onion – 1 head;
semolina – 60 g;
flour – 30 g;
egg – 2 pcs.;
sunflower oil;
salt, seasonings.

Semolina is used to make caviar pancakes

Preparation:

First, thoroughly wash the caviar, removing the black film. Grind it, put it in a bowl and add salt.
Peel the onion, chop it with a knife, add it to the bowl and mix.
Break the eggs, beat with a whisk until smooth and yellow, and pour into the caviar mixture.
Gradually, kneading well, add semolina and flour. The consistency of the pancake mixture should be similar to thick sour cream. At the end, season with pepper and seasonings.
Heat the frying pan and carefully spoon in the caviar mixture.
Fry the pancakes over medium heat until cooked. They cook very quickly, about 3 minutes per side.

Fried caviar pancakes are very tasty hot or cold. They can be eaten with sour cream or any other homemade sauce. As a side dish for this dish, you can prepare boiled potatoes or vegetable salad.

Caviar pancakes with pearl barley

A very tasty, interesting and healthy recipe that is very easy to prepare.

Ingredients:

crucian caviar – 300 g;
pearl barley porridge – 50 g;
mashed potatoes – 50 g;
onion - 1 medium head;
egg – 2 pcs.;
vegetable oil;
salt.

Caviar pancakes are prepared with the addition of pearl barley

Preparation:

Grind the caviar well, add pearl barley porridge and mashed potatoes to it.
Chop the onion with a knife and sauté in sunflower oil.
Beat the eggs into the caviar mixture and add the fried onions. Salt and stir well.
Place small pancakes on a hot frying pan.
Fry them on both sides until golden brown.

Delicate pancakes - caviar

Another wonderful recipe that is sure to win your heart. Even children can eat them - sprinkled with sour cream, these pancakes are devoured by both cheeks no worse than classic ones.

What you will need:

350 g caviar.
40 g semolina.
One chicken egg.
Salt – a pinch.
The bulb is large.
Black pepper – a pinch.
Sunflower oil - for frying.
Sour cream - for serving.

We free the caviar from the film - to do this, simply beat it in a bowl, and the film will wrap around the fork.

Mix with semolina.

We drive in a chicken egg here.

Chop the onion very finely and add to the rest of the ingredients. Mix everything, add salt and pepper.

Leave on the kitchen counter for 30 minutes to allow the semolina to swell.

Pour a tablespoon of oil into a frying pan and heat on the stove.

Spread the finished dough with a tablespoon in small portions onto the heated surface.

Fry on both sides until fully cooked. Serve with sour cream and herbs.

Caviar pancakes with vegetables

A very good and simple recipe on how to cook delicious crucian carp caviar at home.

We need the following ingredients:

crucian caviar - 250g;
onion – 1 head;
carrots - 1 pc.;
flour – 60 g;
egg - 1 pc.;
salt, seasonings.

Crucian carp caviar can be combined with onions and carrots to make delicious pancakes

Preparation:

We wash the caviar, remove the films, and place it in a bowl.
Three carrots and onions on a grater.
Add chopped vegetables, egg, flour to the bowl. Salt and pepper.

We monitor the amount of flour, you need a little so that the pancakes do not turn out too hard.

Pour the caviar mixture into the heated sunflower oil with a spoon.
Fry the pancakes on both sides until cooked.

Caviar cutlets

To diversify your dishes, you can use another recipe - delicious cutlets made from crucian carp caviar.

Ingredients:

crucian caviar – 500 g;
rice – 50 g;
egg - 1 pc.;
breadcrumbs - ½ cup;
greens - 2 sprigs;
sunflower oil;
salt, seasonings.

Caviar makes delicious cutlets

Preparation:

Carefully remove all films from the caviar and lightly knead it with a fork.
Boil water in a saucepan and add rice there. Boil for 15 minutes and drain the water. Cool, sprinkle with salt, pepper, dill.
We also add crucian caviar and egg.
We make cutlets, bread them in breadcrumbs.
Fry on both sides until golden brown.

Extracting caviar from fish, preparing the product

A fishing enthusiast should be able to independently process the caviar of crucian carp and other representatives of fresh water bodies. The procedure is not particularly complicated. For cooking, you should use only fresh fish that was recently hooked. All operations should be carried out carefully and carefully, without touching the bile sac that is located nearby. Otherwise, the caviar can easily be spoiled by a bitter taste.

wash the fish under running water;
cut the belly lengthwise with a sharp knife;
we pinch the elongated shell bags with caviar with our fingers;
With a slight movement we pull them out of the cavity.

Salted caviar

Crucian caviar for salting must be fresh, extracted from freshly caught fish.

To prepare this dish correctly and tasty, you need to remember some precautions. Before salting crucian carp caviar, it is advisable to freeze it in the freezer for 3 days to eliminate the risk of infection.

This recipe can easily be prepared at home. To pickle crucian caviar, you need the following ingredients:

crucian caviar – 0.5 kg;
clean water – 1 l;
table salt – 70 g;
bay leaf.

You can pickle caviar in various ways

Preparation:

We clean the crucian carp and carefully remove the caviar. Wash and filter through a fine sieve, separating a thin film. We do everything very carefully so that it does not get damaged. To make the grinding process easier, you can periodically moisten the sieve with water, especially if the holes become clogged.
Then pour boiling water over the eggs and leave for 5 minutes. Then drain the water through a fine sieve so that they don’t fall through.
Now prepare the brine. Dissolve fine salt in water. It is important to maintain the correct proportions, since too salty caviar prevents you from enjoying its taste, and lightly salted caviar will quickly spoil.
Add a bay leaf to the solution, which will give the dish a specific aroma and at the same time get rid of the unpleasant odor.
Bring the brine to a boil, then let cool to 70°C.
Pour the eggs with this saline solution and leave to cool for 30 minutes. At first we stir them constantly. This is done for several reasons: to destroy harmful bacteria, so that the eggs are better salted and acquire a beautiful rich color.
When the mass has cooled, we filter it. Place a colander on a bowl and place gauze on the bottom. It is advisable to fold it in three and moisten it, because water flows very slowly through dry gauze.
Stir the water thoroughly so that the eggs float in it. Then pour it into a colander in one motion.
We wait until the water drains and the crucian caviar remains on the gauze.
Transfer the finished dish to a storage container.

The video shows one of the options for salting caviar:

Before serving, add well-chopped fresh herbs and vegetable oil. You can also add a little mayonnaise to the recipe and use it for sandwiches.

You can store this product in the refrigerator for a week. And if the eggs are not scalded, then no longer than 3 days.

This mouth-watering delicacy will bring you true pleasure from the taste of the dishes and provide the body with amino acids, increase immunity, improve the appearance of the skin, and strengthen blood vessels.

Recipe for quick salting of salmon caviar

Compound:

salmon caviar – 0.5 kg;
water for rinsing – 1 l;
salt – 20 g for washing and 30 g for salting (50 g in total);
lemon juice – 20 ml;
refined vegetable oil – 100 ml.

Cooking method:

Separate the caviar from the film using a mixer or any other method. Rinse it in salted water and place in a sieve.
Transfer the caviar into a sterilized jar. Sprinkle it with the remaining salt. Sprinkle with lemon juice and oil. Stir carefully.
Place the caviar in a cool place.

After 2-3 hours you can take a sample from the caviar. This snack can be stored in the refrigerator for a week, in the freezer for up to 3 weeks.

Appetizer of crucian carp caviar

This recipe is perfect for every day and for holidays.

Ingredients:

fresh crucian carp caviar – 500 g;
onion – 2 heads;
vinegar - 2 tbsp. spoons;
sunflower oil;
salt, spices, herbs.

You can make a light snack from caviar

Preparation:

Separate the caviar from the film and pour boiling water for 10 minutes. Then drain and transfer to a bowl.
Peel and chop the onion.
Add onion, sunflower oil, vinegar to a bowl. Salt and pepper.
Mix everything thoroughly and place in a cool place with a temperature of 10-15°C so that the crucian caviar is well marinated.
Place the finished dish on a plate and sprinkle with chopped herbs.

It is better to use spring caviar for salting, which is larger, more nutritious and suitable for long-term storage.
To determine the readiness of the brine, you need to use peeled potatoes. Place it in water and add salt little by little. When the potatoes float to the surface, the saline solution is ready.
It is not recommended to store the finished dish in metal containers. It should be made of glass, ceramics, wood or porcelain.
It is better to take fine salt for the solution, “Extra” type.

You will find the recipe for caviar cutlets in the video:

For decades now, river fish caviar has been famous for its excellent taste and beneficial properties. What to cook from crucian caviar? The variety of options is pleasantly surprising - from simple appetizers to delicious main courses. This is exactly the topic we will discuss today.

How to cook crucian caviar at home

Dozens of delicious dishes are prepared from crucian carp caviar. It is salted, fried without anything in a frying pan, or fried together with onions. Pancakes and pancakes are baked from it, cutlets and meatballs are made. The caviar is eaten raw, adding a little onion and salted herring.

Crucian caviar is a source of valuable protein necessary for the body. The increased calcium content in it helps strengthen teeth, gums, nails, bones, and hair growth. A lot of useful microelements and vitamins A, B, PP have a beneficial effect on the human body. There are practically no contraindications to its use, with the exception of individual intolerance.

How to pickle crucian caviar

There are several ways to salt river fish caviar.

Some of them are controversial:

Is it necessary to pour boiling water over the caviar before salting?

Boiling water kills parasites living in river fish and increases the guarantee of safety of eating raw and salted product. If caviar smells strongly of mud, exposure to boiling water eliminates the unpleasant odor.

But there is an opinion that when caviar is cooked, its taste deteriorates. When exposed to boiling water, the eggs are damaged and become less tasty.

What is the best way to salt crucian carp caviar? Just sprinkle with salt or do you have to fill it with brine - a dense saturated saline solution?

Why waste time when you can sprinkle salt and eat.

Only caviar infused in brine truly reveals its taste.

There is a simple way: try different salting options and draw your own conclusion.

Preparation of fish eggs: general aspects

Most often, inexperienced housewives are interested in how to salt crucian carp caviar, without even knowing how many delicious dishes can be prepared from this fish by-product.

The most common river fish is crucian carp. That is why crucian carp caviar is a frequent guest on our tables. The calorie content of such a product varies from 115 to 125 kilocalories per 100 g of product. Of course, the nutritional value can be much higher. It all depends on how you prepare the fish by-product and what ingredients you combine it with.

It is best to use caviar that you have extracted yourself from a fresh fish carcass. It is carefully removed, maintaining the integrity of the film, otherwise the caviar will acquire a bitter taste.

Then the caviar is freed from capillaries, veins and film. The fastest way to process the product is using a sieve.

On a note! Crucian caviar is stored in the freezer for a long time. The offal will remain fresh for several days in the refrigerator in a hermetically sealed container or under film.

How to cook salted crucian carp caviar at home

The process of preparing caviar for salting begins with washing the caviar sacs and freeing the caviar from the films. Crucian caviar cannot be peeled from the film with a knife, it is difficult to separate and there will be a lot of losses. The easiest way is to stir it with a knotted stick. The film tears and wraps around knots; it is removed manually.

You can gently beat the caviar with a mixer. The film is screwed onto the mixer attachment, the eggs remain intact.

If you decide to pour boiling water over the caviar, then the issue of cleaning the shells is immediately removed. They will curl under the influence of boiling water and merge with the water. The caviar will acquire a beautiful bright orange color. You just have to spend more time washing and expressing. It is necessary to allow the remaining water to drain, hanging the eggs in a linen bag for several hours.

A simple way to salt caviar

In order not to bother with removing the egg shells, the caviar is poured with slightly cooled boiling water. Under the influence of hot water and stirring, the film curls up. They take it out, and the caviar is well decanted.

Then beat with a mixer. The remaining film is screwed onto the mixer whisk. Then the caviar is washed several times and the remaining shells that rise to the surface are removed. Wash until pieces of film float.

After washing, the caviar is similar in size and color to millet cereal. It is thrown onto a sieve or hung in a bag until the drops of water have completely drained.

Transfer to a cup and salt with fine salt without iodine. If you add a little salt, you get delicious lightly salted caviar, but it cannot be stored for more than two days. Therefore, add more salt and stir until a small foam appears on the surface. The eggs absorb salt and acquire a rich amber color.

It is advisable to let the caviar brew in the refrigerator for 6 hours.

How to pickle crucian caviar in brine

1. Cut the film around the caviar sacs with a knife.

New breakfast dish

Crucian caviar with egg is an unusual but tasty combination of seemingly incompatible products. In just a few minutes you will prepare an airy omelette with an incomparable taste and aroma. This dish is even included in children's diets.

Compound:

0.2 kg of crucian caviar;
salt and seasonings to taste;
3-4 tbsp. l. cow's milk;
chicken egg – 2 pcs.;
2 tbsp. l. sour cream with any percentage of fat content;
butter to taste.

Preparation:

Salted crucian caviar

Excellent quick snack

How to fry crucian caviar? In this process, it is important to be able to properly prepare the offal. Do not skimp and add more spices and herbs, since the eggs absorb quite a lot of them. To improve the taste, add onions or onions. You can combine these two products.

On a note! When the crucian caviar is ready, it will change its color to bright orange.

Compound:

500 g crucian caviar;
salt, red and black ground pepper to taste;
2 onions;
2 tbsp. l. butter;
a bunch of feather onions.

Preparation:

Fried crucian caviar

Fried caviar is a simple dish, but very tasty. The secrets of taste begin with a list of necessary products:

Caviar – 300 g Onions – 1-2 pcs. (cf.).
Vegetable oil 100 g.
Butter – 50 g.
Salt.
Ground black pepper.
heretz chili (for spicy lovers).
Spices and herbs - to taste.

Salt and pepper the caviar (already washed). Fry the onion in oil in a frying pan. Add a little more oil and pour the caviar into the pan. Start frying over low heat, stirring constantly.

Turn off the heat when the caviar becomes dark in color. Add butter to the resulting mass and mix. If necessary, add more salt and add spices – the ones you like. That's it, the dish is ready. Decorate with herbs and you are ready to serve!

Fried caviar is delicious both on its own and in the form of cutlets. Let's see how to make cutlets from crucian carp caviar.

A delicious dish for real men

You can prepare various dishes from crucian caviar. The only limitation is your imagination and culinary skills. If you bought fresh crucian carp, you can cook it in the oven. And if the fish is caught as a “surprise,” the dish will immediately acquire a new flavor.

Compound:

1 crucian carcass;
200 g fresh champignons;
salt and ground allspice to taste;
mayonnaise to taste;
100 g crucian caviar;
20 ml refined olive oil.

Preparation:

Cutlets with crucian caviar and potatoes

This is one of the most popular recipes for using this product. The result is a hearty, tasty dish that can feed the whole family for dinner.

What you will need:

200 g crucian caviar.
A tablespoon of wheat flour.
Green onions.
Green fresh dill.
The chicken egg is big.
50 ml sunflower oil.
Ground black pepper - a pinch.
Salt – a pinch.
200 g boiled potatoes.

Wash the caviar, remove all the film. Wash all the greens, chop finely, add to the caviar, mix.

Beat in the egg here.

Salt, pepper, add sifted flour.

Mix everything thoroughly with a fork.

If the mass turns out to be liquid, you can add more flour.

Heat oil in a frying pan, make small cutlets, fry on both sides.

Serve with mashed potatoes, sour cream and herbs.

Cutlets: economy option

You can make incredibly tasty cutlets from crucian carp caviar. This dish does not require the purchase of expensive ingredients. Everything ingenious is simple.

Compound:

caviar – 0.4 kg;
wheat flour – 3 tbsp. l.;
chicken egg – 1 pc.;
semolina – 3 tbsp. l.;
a bunch of feather onions;
salt and allspice to taste;
filtered water – 1½ tbsp.;
refined sunflower seed oil.

Preparation:

We prepare caviar as described in previous recipes.
Add semolina, salt, allspice and egg to the fish by-product.
Stir thoroughly.
Add flour and chopped onion.
Mix everything again.
In a frying pan, heat the refined sunflower seed oil.
Spoon in the minced caviar and fry the cutlets on both sides until golden brown.
These cutlets can be supplemented with a vegetable or cereal side dish.

In order for the dish to taste excellent and not be bitter, it is necessary to prepare the fish by-product according to all the rules. The caviar is thoroughly washed in a sieve.

The caviar of this fish is rich in proteins, microelements, and polyunsaturated acids. In any form, it can be used with equal benefit to increase immunity, prevent atherosclerosis, and lower cholesterol levels. With spring warming and before the beginning of summer, up to 400 thousand eggs mature in females. They can be found when cleaning crucian carp caught before spawning.

There is no point in frying caviar with fish. It turns out too dry and tough. An interesting solution would be to prepare cutlets from this product:

Clean the caviar. Remove it from the fish when cleaning by submerging it for 10 minutes. into hot water, remove the film from it.
Prepare cutlet mince. Stir the eggs with a fork, combine with eggs, chopped onions, herbs, semolina, add salt and spices. Without ceasing to stir, add flour little by little until the consistency resembles thick sour cream.
Fry the cutlets. Pour vegetable oil into a heated frying pan and spoon in the minced meat, fry on both sides. Place the cutlets in a saucepan, add a little water and bay leaf, simmer for 10 minutes. on low heat.

The cutlets turn out tender and airy. Serve them hot with a side dish and green salad.

Royal treat

Crucian caviar at home turns out incredibly tasty, but provided that you have taken into account all the rules for preparing it for cooking. To avoid any reason to doubt the freshness and quality of the fish by-product, it is better to extract the caviar from the carcass of a crucian carp or hybrid yourself.

Do this very carefully. The gall sac is located nearby. If it is accidentally damaged, the bile will spread and the caviar will acquire a disgusting bitter taste.

Be sure to free the caviar from the film coating, veins, and capillaries. Rinse the crucian carp offal in a fine sieve so that the total mass is separated into individual eggs.

Only after preparing the caviar can you begin the process of preparing the dish. By the way, the easiest and fastest way to prepare crucian caviar is in a frying pan.

On a note! If after processing you change your mind about cooking caviar, cover the dish with plastic wrap and store the fish by-product in the refrigerator or freezer.

Compound:

500 g crucian caviar;
onions – 1-2 heads;
1 tbsp. l. softened butter;
a small bunch of fresh dill;
salt and a mixture of ground pepper to taste.

Preparation:

We first clean the fresh crucian carcass and prepare it for cooking according to the proprietary recipe.
We carefully make a longitudinal incision on the abdomen and remove the eggs without damaging the shells.
We carefully remove the film covering from the caviar, trying to remove even thin veins.
Place the caviar in a sieve and rinse thoroughly with filtered water.
Leave the fish by-product in the sieve for a few minutes to drain excess liquid.
Then transfer to a bowl, add salt and a mixture of ground peppers. Mix thoroughly.
Peel the onion and chop into small cubes.
In a frying pan, heat the refined sunflower seed oil.
Place the chopped onion and sauté until soft and transparent.
Add crucian carp caviar.
Stirring constantly, fry the caviar until cooked. It will change color to bright orange.
All that remains is to add softened butter and herbs to the prepared dish.

Recipe for salting crucian caviar

This caviar can be quickly salted and used for sandwiches and as an original snack. It does not have the same taste as salmon or sturgeon, but at a low cost it can be a good alternative for them. For cooking you will need the following products:

caviar – 500 g;
salt – 2 tbsp. l.;
black peppercorns – 5 pcs.;
Bay leaf.

Select suitable, recently caught fish and clean them. Remove the caviar carefully so as not to damage it. Prepare in this order:

Keep the caviar in the freezer for a day. This recipe does not require much cooking and freezing will reduce the chance of developing infections.
Clean the caviar. Rinse well and pass through a sieve or meat grinder to remove the film. Pour for 5 minutes. boiling water, drain into a fine sieve.
Prepare the brine. Dissolve salt in water, add bay leaf, bring to a boil and cool to 70°C.
Pour brine over the eggs. Leave them for 30 minutes. cool, stirring occasionally.
Strain the caviar. Stir the brine well and pour into a colander with gauze folded in 2 layers. Wait until the water has completely drained, put the caviar in a jar and put it in the refrigerator.

The color of the caviar is beautiful, slightly golden, and the taste is moderately salty. Spread it on bread and butter or mix it with mayonnaise and use it as a snack.

Caviar goes well with potatoes and boiled rice, which highlight its pleasant taste. Dishes made from it are prepared quickly, are well digestible, and do not have a very high calorie content.

Fish caviar contains a huge amount of useful substances and vitamins that strengthen the human immune system, preserve vision, increase brain performance and reduce the likelihood of cardiovascular diseases. Deliciously prepared caviar has long been considered a delicacy that was previously very difficult to find. Today in stores and markets you can easily purchase caviar from fish such as carp, crucian carp, silver carp, pike, etc.

This product is quite high in calories, so there is no need to abuse it, although you shouldn’t abstain from this healthy delicacy either. Don’t worry, fish caviar can affect your figure only if you consume it daily and in large quantities, and even with oil. If you treat this product as a delicacy, that is, without abuse, then your figure will be fine.

There are many beneficial properties of caviar. It contains amino acids, vitamins A, B, C, D, E, as well as microelements such as potassium, iodine, magnesium, iron, etc.

Useful properties of caviar.

Due to the high content of beneficial vitamins and microelements, fish caviar improves immunity, normalizes blood pressure, and improves brain activity. Also, people who use this product have improved vision, cleared skin, strengthened bones and reduced the risk of blood clots in blood vessels. In this regard, caviar is often recommended as a preventive measure for certain diseases.

How to pickle crucian caviar

River fish caviar is not valued as much as salmon or sturgeon, but it is also tasty and has high nutritional value. When gutting the catch, housewives often discover this valuable product inside, but not everyone knows what can be prepared from it. One of the ways to prepare crucian caviar is to salt it. In this form, it can be used for sandwiches and other cold snacks. If there is a fisherman in your family or you simply love river fish and buy it often, then it won’t hurt you to learn how to pickle crucian caviar so that it is tasty and healthy, and can be stored well.