ᐉ Salting pike perch caviar - fish recipes

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.

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.

Casserole

This dish looks very appetizing, an unreal aroma spreads during the cooking process, and if desired, it can be beautifully decorated and made a signature item on the holiday table. And every housewife has the ingredients at home.

Preparing food: half an hour.

Cooking process: 45 minutes.

Energy value of a serving:

proteins - 13.9;
fats - 17.2;
carbohydrates - 15.6;
calorie content - 272.0.

Products:

caviar - 0.5 kg;
eggs - 3 pcs.;
fat sour cream - 3 tbsp;
semolina - 3 tbsp;
onions and carrots - 1 pc.;
vegetable oil - 100 ml;
butter - 100 g;
green onion feathers - 2x50 g;
salt, ground pepper, paprika;
parsley and dill for decoration.

Cooking:

We break through the eggs of pike perch.
Chop the onion into half rings and grate the carrots on a coarse grater.
Fry in sunflower oil until the vegetables become soft.
Fill the semolina with water so that it swells.
Beat eggs with sour cream, salt, pepper and paprika.
Mix all the products together. Mix carefully so that the caviar does not turn into porridge.
Add chopped green onions and mix again.
Grease the baking dish with butter.
Place the resulting mass into it.
Bake in an oven preheated to 180 degrees for 20 minutes.
Finely chop the greens and mix with melted butter.
Pour the finished casserole with the warm mixture, cut into portions and serve.

How beautiful the pike perch caviar casserole looks can be seen in the photo below.

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.

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.

The benefits and harms of caviar

The caviar of any fish is more saturated with useful substances than its other parts. But pike perch is a particularly valuable river fish. Its regular consumption:

strengthens the walls of brain vessels;
reduces cholesterol;
stimulates hair and nail growth:
improves skin condition;
enhances the body's protective properties;
prevention of bone diseases;
has a beneficial effect on the heart muscles;
saturates the body with phosphorus, B vitamins, fatty acids and iodine.

But everything that is beneficial can also cause harm due to various accompanying factors:

if caviar is poorly processed, there is a risk of infection with helminths and other harmful organisms;
when consuming stale caviar, there is a high risk of poisoning;
allergy to fish products or individual intolerance;
in large quantities is contraindicated for those who are watching their weight or are on a diet.

If you haven’t paid much attention to such predatory fish as pike perch, then it’s time to fix that. Is it possible to eat pike perch caviar? It is possible and even necessary, the product is dietary and harmless in reasonable quantities. And as you can see, salting fish roe at home is not the only option for preparing such a healthy product; the choice is huge and everyone will find a recipe to their liking.

INGREDIENTS

Freshwater fish caviar 600 grams
Boiling water 3 liters
Salt 6 tbsp. spoons
Fine salt 1/4 teaspoon
Vegetable oil 2 tbsp. spoons

1. Before preparing salted pike perch caviar, place the roe in a separate saucepan. Cut with a knife.

2. Pour boiling water and stir everything with a fork so that the film from the yogurt wraps around it. Set everything that collects on the fork aside. After the caviar is cleared of films, take a fine strainer and strain it into another saucepan.

Freeing caviar from film

Cleaning with a grater

The actual salting of pike perch caviar does not require as much time and effort as its preliminary preparation. To make the delicacy light and homogeneous, you must first thoroughly clean it of films and blood vessels. There are several ways to make this time-consuming work easier:

The most labor intensive. Manually remove everything from the film. You can do this with a spoon, helping with your hand. This is not only the most painstaking, but also ineffective method. Not all films can be palpated; small ones may remain and be caught during eating.
The most common is using a grater. The caviar is simply “grated”, and the films and everything else remain in the hand. With this method, a little more waste remains, but it is impossible to miss a foreign body. The caviar turns out clean, and the eggs, contrary to expectations, do not burst. To make rubbing more convenient, you first need to tear the films manually. Then, using a knife, you need to slightly “cut” the caviar sacs lengthwise and crosswise.
Using a whisk. First, the films must be cut, as in the previous method, and then chopped. The finished caviar is poured with water and stirred vigorously with a whisk (a spring-shaped whisk is best). The films are wound around it and must be removed periodically. You can clean all the caviar in a few times. They do the same thing, combining cleaning with scalding. Caviar is placed in salt water heated to 100
ABOUT
C, then stir vigorously so that the eggs do not stick together. From time to time you need to take out the kitchen beater and clean it from the wound films. When the whisk remains completely clean when removed, the process can be considered complete.
Using a fork. Clean with a fork in exactly the same way as with a whisk. You can perform manipulations both in cold and in boiling water.

If small lumps are found during salting or washing, they must also be removed. This is a curled film of the caviar sac.

Cleaning with a kitchen whisk

What to cook from pike perch caviar: recipes for delicious dishes

If you think that dishes made from pike perch caviar are not that common, then this is not so. Pike perch caviar is exactly the product that can be easily prepared at home. So now there is no need to go to the store to buy. You just need to find suitable recipes for dishes that can be prepared from caviar.

In addition, such caviar has a lot of useful qualities. Being a low-calorie product, it is prescribed to both children and pregnant women, that is, in situations where the body needs to receive nourishing foods without burdening it with overeating. This product is also prescribed for use by athletes, as it contains little fat but a lot of healthy protein.

What is important is that the taste of caviar depends on the thickness and fat content of the pike perch. And the salting process is best done using fresh caviar. Carcass caviar after defrosting is largely inferior in taste.

In films

To facilitate and speed up the process, you can pickle the caviar directly in the film.

Preparation time: 5 minutes.

Energy value:

proteins - 17.0;
fats - 2.0;
carbohydrates - 0.00;
calorie content - 87.4.

Pickling recipe:

We wash the eggs.
Dip each thoroughly in coarse salt.
Place tightly together in a container.
Pickle in the refrigerator for 2-3 days.
After time has passed, rinse off salt and brine.
If the caviar is too salty, it should be washed under running water before use.

Note: fresh caviar is suitable for salting; defrosted caviar loses some of its taste and beneficial properties - other dishes are prepared from it.

Guide to preparing salted pike perch caviar

Below we provide a simple and delicious recipe. But there is still something special about him. We are talking about a method of cleansing the jastyk. It turns out that it is quite easy to gut and free the film from grains of caviar. By the way, pike perch caviar also undergoes heat treatment.

freshwater fish caviar - 500 g;
coarse salt - 5 tbsp. l.;
fine salt - 1/4 tsp;
sunflower oil - 2 tbsp. l.;
boiling water - 3 l.

The process of salting pike perch caviar

Before preparing salted pike perch caviar, the roe must be placed in a separate container and chopped with a knife.

Next we will talk about what can be prepared from already salted caviar. There are no special tricks on how to cook pike perch caviar. In addition, there is no need to free the joint from the film! The grains of caviar are held tightly in the film, which allows them not to spread in the pan when frying.

30 minutes before the start of the cooking process, we recommend salting the caviar bags. In this case, the finished dish will acquire a special taste. The caviar should be fried over low heat. And let’s also reveal a little culinary secret. To prevent the caviar film from bursting, fry it in a slightly heated frying pan.

Fried in a frying pan with eggs

If you come across caviar while cutting fish, but you have neither the time nor the desire to salt it, then there is a simple way out - quickly fry it and get another tasty delicacy as a bonus.

Preparation time: very fast.

Cooking time: 5 minutes.

Energy value:

proteins - 18.2;
fats - 6.5;
carbohydrates - 0.4;
calorie content - 130.2.

Products:

yastyki - 2 pieces per fish;
flour - 50 grams;
vegetable oil for frying - 1 tbsp;
salt.

Preparation:

Rinse the caviar bags and dry them.
Lightly salt.
Dredge in flour on all sides;
Fry in vegetable oil for 2 minutes on each side.
Place fried caviar on a napkin to drain excess fat.

Note: you need to fry mature caviar - the outlines of the grains should clearly appear under the film, the taste depends on this.

Recipe for pike perch caviar with tomatoes

pike perch caviar - 500 gr.;
tomato - 2 pcs.;
sour cream - 2 tbsp;
dill - a bunch;
salt - a pinch.

Cooking process

Wash the tomatoes well and cut into thin slices.
Heat a little vegetable oil in a frying pan and fry the tomatoes until they lighten a little.
In a separate bowl, put the caviar in the refrigerator for about 45 minutes, after adding salt and pepper to taste. Then we take the caviar out of the refrigerator and fry it in the same oil as the tomatoes until a crust forms. This takes approximately 5 to 10 minutes.
Place the caviar in a beautiful dish with a depression, mix the tomatoes with sour cream and place it around the caviar.
Decorate the finished dish with a stalk of fresh herbs.

Pancakes

This is more of an appetizer than a meal on its own. It’s delicious to fry caviar pancakes and serve them with sour cream and garlic sauce or tartar, which you can also prepare at home yourself.

Pancakes with pike perch caviar

pike perch caviar – 200 gr.;
egg – 1 pc.;
flour – 1 tbsp.;
kefir – 2 tbsp.;
onion – 1 pc.;
vinegar;
soda - a pinch;
pepper and salt to taste.

Preparation

Peel and grate the onion. Free the caviar from the film, add a little salt and pepper. After this, lightly fry until a crust forms.
Beat an egg into a bowl with a depression and add dissolved soda. Add flour and kefir. Knead the ingredients well until you obtain a thin dough without lumps.
Fry the pancakes for a few minutes on both sides.
When serving, place caviar fried with onions on the pancakes. If desired, add sprigs of fresh herbs to the serving.

Cutlets

Delicious cutlets are obtained not only from fish fillets, but also from caviar mass. To make sure of this, make one sample per serving using this recipe and you will start cooking them constantly.

Preparing food: half an hour.

Cooking process: 20 minutes.

Energy value:

proteins - 11.7;
fats - 24.4;
carbohydrates - 6.8;
calorie content - 295.3.

Ingredients:

pike perch caviar - 0.5 kg;
onion - 1 pc.;
1 chicken egg;
1 tbsp. spoon of sour cream;
wheat flour - 3 tbsp;
semolina - 3 tbsp;
salt and ground black pepper to taste;
vegetable oil for frying - 100 ml;
breadcrumbs - 100 grams.

Step by step recipe:

We clean the eggs from the film. It is convenient to use a sieve for this.
Grind the onion in a meat grinder;
In a single container, mix all the ingredients except the oil. Salt and pepper to taste.
Leave for 20 minutes for the semolina to swell.
Mix again and check the consistency - if it is too liquid, add more flour or soaked bread crumb.
Form cutlets from minced caviar and roll in breadcrumbs.
Fry on each side until golden brown, 3 minutes.
Then cover with a lid, reduce the heat and keep in the pan for a couple more minutes.

Note: you can make minced meat from fried caviar, the remaining steps remain unchanged.

This is interesting: Fried red mullet (Barbunya tava)

How to pickle pike perch at home.

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.

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, eggs 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:

Noticed a mistake? Select it and press Ctrl+Enter to let us know.

Everyone knows that you can find almost everything in supermarkets, but only avid fishermen know how to pickle pike perch caviar yourself. But this is a great way to feed your family a tasty and healthy product. It contains a lot of protein, vitamins and microelements. This is a good snack that also keeps well if you add enough salt.

A sandwich with butter and caviar is a great way to have a quick and tasty snack

Many people buy caviar in the store, not knowing that instead of benefits, they receive various additives in large quantities. Therefore, the best option is to prepare this snack at home so that you know exactly what ingredients are included. Another plus is that you can adjust the amount of salt. Below are several simple recipes for salting pike perch caviar.