How to pickle pike caviar at home - 5 correct and tasty recipes

Preparing pike caviar for salting

The product under discussion is recognized as a valuable addition to everyday and holiday meals. Preparing pike caviar is extremely simple, but before salting it must first be thoroughly processed. To clean the eggs of the most famous predator, you will have to work hard, because its eggs are quite small. First you need to remove the film from them, and then remove the blood and anything else that could somehow get into the eggs.

To do this, you can use any of the proposed options:

A simple kitchen meat grinder can separate the film if its knives are not too dull and not too sharp. Otherwise, the film will wrap around them or shred so that it still has to be removed manually. It is easier to use a mixer - the film is pulled into the whisks and is easy to remove.
The next method is implemented using a grater or sieve. Be sure to choose a grater with large cells. The film and cores do not pass through them and can be removed without problems.
You can also use a colander.

The algorithm of actions in itself is not complicated:

Place the caviar in a conveniently sized bowl and pour boiling water over it.
Stir until film and debris float to the surface. This usually takes about five minutes.
Drain the contaminated water and replace it with cold, clean water to rinse the product.
Repeat this sequence of actions until the caviar is completely cleaned.
The last stage is straining through cheesecloth placed at the bottom of a colander. Be sure to squeeze the gauze bag a little with your hands at the very end so that no excess moisture remains in it.

On a note. Before salting, carefully inspect the eggs again to assess the quality of cleaning and remove any remaining debris.

How to hot pickle pike caviar - recipe

In the previous case, there was a recipe for cold salting - boiling water was used only for sterilization, which is a standard procedure. Now we will describe the hot salting method, which allows you to get the finished product much faster. The ratios of the components are exactly the same, although this time you can take a little more salt.

Ingredients:

500 g caviar;
25 g salt (small tablespoon);
water - 1 liter.

Here's how to quickly cook pike caviar:

Step 1. First, as usual, we get rid of the yastyk.

For those who are very tired of this process, we can offer a simple solution - rub the bag through a grater. Then all the films are removed very quickly, and the finished eggs are really easy to separate from each other.

Step 2. The result is a pureed mass that can be left to sit for now.

Step 5. Pour the caviar again with exactly the same amount of boiling water with salt dissolved in it (1 tablespoon per half liter of water).

Step 6. And drain the water again, as in the previous cycle. Now you need to pour the mixture into gauze, folded in 2 layers.

Step 7. Roll the gauze into a bag and let the excess liquid drain completely.

Step 8. Salted pike caviar is transferred to any container and left in the refrigerator for 3-4 hours. Although it is best to keep it for 12 hours - then the salting will turn out especially rich and tasty.

Universal pickling with sunflower oil

Salting pike fish caviar requires very few ingredients:

caviar – 0.5 kg;
salt – 3 tbsp. l.;
100 ml vegetable oil.

The universal salting method is as follows:

First, clean the caviar using any of the suggested methods. Only then add salt to it and stir with a fork. As a result, a white foam should appear on the surface of the product.
Pour in 2/3 of the stated volume of oil, stir everything thoroughly again.
For high-quality salting, carefully transfer the caviar into small jars. It is most convenient to use small glass containers with a screw cap for store-bought caviar, sauces, etc. Don’t forget to sterilize them.
Caviar is first placed in the prepared container, and then oil is poured onto it. The layer of the latter should be about one centimeter thick. It not only prevents microbes from entering the product, but also creates a vacuum, thanks to which the caviar is well salted and does not become stale or lost.

Tightly closed containers should be placed in the refrigerator and kept there for five days.

How to properly prepare fish and caviar

You need to cut up a pike carcass very carefully, clearing it of giblets and selecting bags of caviar, being careful not to damage the gall bladder. The pike is washed and filleted for further use in the form of fish cakes and other things.

To obtain a pure product in the form of crumbly caviar, you need to carefully remove the film, gutting the bags, and then clean the delicacy from blood and other “garbage.” Although this will not be so easy to do, since there are some nuances in this process, and besides, pike caviar is quite small.

You can separate the caviar mass from unnecessary elements using the following technologies:

Using a meat grinder. The disadvantage of this method is that the film is wound on dull knives, and too sharp ones shred it. In the latter case, the film has to be removed as garbage from the entire caviar mass, which is a rather labor-intensive process.
Using a mixer. This method involves wrapping the film around the beaters of the mixer, after which it is easily removed.
Using a coarse grater. In this case, the film and veins simply remain on the hands. Instead of a grater, you can use a sieve.
Using a colander and fork. Place the caviar mass in a bowl, pour boiling water over it and stir with a fork for about 5 minutes. As a result of this process, all low-quality eggs rise to the top along with the film. Then the dirty liquid needs to be drained and the dishes filled with clean cold water to rinse the caviar more thoroughly. The procedure must be repeated until the product is completely cleaned.

Finally, the caviar is strained through cheesecloth to remove any remaining water. For these purposes, a colander is used, at the bottom of which several layers of gauze are laid out, through which the caviar mass is filtered. Instead of a colander and cheesecloth, a fine-mesh sieve is suitable. After the water has completely drained, the pike caviar will be ready for salting.

How to quickly salt pike caviar

When quickly salting, removing the film is not necessary; you just need to thoroughly rinse the caviar. You can enjoy its delicate taste in just half a day.

To quickly pickle caviar, prepare:

300 g caviar;
salt;
water.

The method is as follows:

Dry the pre-washed eggs.
Add salt to taste, but not too much.
Transfer the workpiece into containers and keep it in the refrigerator or other cold place for six hours.

Afterwards, you can serve the delicacy in a small bowl or spread on elegant sandwiches with butter.

The benefits of pike caviar

Many people consider pike caviar not the most delicious and healthy. Actually this is not true. In terms of nutritional value, it is in no way inferior to red and black caviar. It contains a minimum amount of fat, but a maximum amount of protein. Therefore, it will be useful for those who watch their figure. It contains a lot of vitamins A and E, which improve vision and also promote skin elasticity. For those who are on a diet and adhere to proper nutrition, the product must be included in the menu. It is an excellent source of essential amino acids and protein.

Useful properties of pike caviar:

Helps strengthen the immune system, replenishes reserves of biologically active substances
Has a good effect on the cardiovascular system, improves blood circulation, increases hemoglobin levels, removes cholesterol from the body
Helps the functioning of the nervous system by reducing nervousness
Improves blood circulation in the brain
Nutritionists advise including pike caviar in the diet of people recovering from serious illnesses, as well as pregnant women, children and adolescents
Improves the condition of skin, nails and hair thanks to the content of vitamins A and E
Protects the body from premature aging and helps maintain health and youth
Increases sexual desire in men and women

Pike caviar

Using vinegar

It is caviar, salted with the addition of vinegar, that is most often served for the holidays.

To implement this recipe you need:

0.5 kg of caviar;
3 tbsp. l. sunflower oil;
3 tbsp. l. 3% vinegar;
1 onion;
ground black pepper.

The washed and peeled caviar should be placed in a pan and crushed with a fork. Then pour boiled water - the product will turn white.

After draining the water, transfer the snack to a glass or enamel container, add salt, vinegar, onion and pepper. Stir everything. The resulting salted caviar should be placed in the freezer in small containers for two hours.

Saline method

In previous methods, it was necessary to add salt directly to the caviar. To do this, you need to beat it with a fork, which disrupts the structure of the eggs and spoils the appearance of the product. If you use a saline solution called brine, the grains will remain round and whole.

Cooking process:

Caviar in bags is taken from the fish carcass, cleaned of films and placed in a deep vessel. Next, it is washed several times under hot and cold water to destroy parasites.
A saturated saline solution is prepared in a separate container. For 1 liter of water you will need several tablespoons of salt. It is better to use boiling water to further disinfect the caviar.
Pour the prepared solution into pike caviar and let it steep for 30 minutes. Next, the mixture is poured into a sieve to remove excess liquid. Caviar is ready to eat.

You can add a small amount of vegetable oil to the finished caviar. Additional ingredients include green or onions and spices to taste.

Recipes for salting pike caviar are not much different. This is due to the fact that pike caviar has its own rich taste and aroma and does not require the addition of spices. The main purpose of salting it is to get rid of parasites and other microorganisms that may be in it and transmitted to humans. Caviar can be served on the table in a separate container, and pancakes can be placed on a nearby dish. There are also recipes for sandwiches and tartlets with butter and pike caviar. It goes well with fresh vegetables and green onions.

Five-minute recipe

For this recipe you will need:

a liter of water for every 200 g of caviar;
2 tbsp. l. fine sea salt per liter;
200 ml. sunflower oil for 200 g of caviar.

Step-by-step description of preparation:

Boil water with salt and add spices. Pour half the solution over the cleaned caviar and leave for 10-15 minutes. This part of the water is drained - it has fulfilled its disinfecting function.
Strain the caviar through cheesecloth and pour in the rest of the newly boiled marinade, leave for half an hour. You can periodically stir the product with a fork, and after the specified time, drain the water so that the caviar is completely cleaned.
Add salt (now to taste) and oil. Stir until a foam forms - it is better to carefully collect it with a spoon. Then, in a transparent container, keep the snack in the refrigerator for 4 hours.

Recipe for lightly salted pike caviar at home

If there is caviar in the pike, it should be cooked separately.
For 500 g of fresh caviar you will need 1 tablespoon of salt and a small amount of water. There may be a little caviar, then it is worth weighing it and calculating the optimal amount of salt. Let's start salting:

First, you need to gut the pike, remove the caviar from the abdomen and separate it from the membranes.
The caviar is poured into a deep container, hot water is added to it (to sterilize it from microorganisms) and stirred. Then you need to drain the boiling water and pour water at room temperature instead.
Before salting pike caviar, it must be washed several times under running water. Next, pour it onto a fine sieve to allow the liquid to drain.
The next stage is the actual salting of the caviar. It is combined with salt and stirred until smooth until the grains dissolve.
If the salt begins to form foam, it should be skimmed off with a spoon. Next, the caviar is placed in the cold for 6 hours. After this time, the delicacy is ready to eat.

This is one of the simplest recipes for salting pike caviar at home. If you need to serve it for dinner, you can start cooking in the morning or the day before. Ready caviar is stored in the refrigerator for a long time.

Hot salted pike caviar

For salting you need the following ingredients:

500 g caviar;
2 tbsp. l. sea salt;
1 liter of water;
lean refined oil.

Salted pike caviar is prepared in a hot way as follows:

Boil water and pour salt into it.
Without removing the container from the heat, add caviar to it and hold for a couple of minutes. It is not recommended to wait longer, otherwise the eggs will boil over.
Then strain the appetizer, cool and serve.
Don't forget to add oil before serving.

The dish can be kept in the refrigerator, but no longer than three days. However, as practice shows, pike caviar is eaten much faster.

On a note. When using the hot method, it is better to take young fish caviar, consisting of very small eggs.

Country-style pike caviar

Cooking time: half an hour

Rinse the caviar
After washing, place the eggs on gauze, hang it for 25 minutes to completely drain the liquid

Cooking time: 5 days

Place the product in a pickling container. For 500 grams of snack you need 2 tbsp of salt
How to salt at home - carefully pour in the salt, kneading until a film appears.
Add 2 tbsp vegetable oil, mix thoroughly
Store in the cellar or refrigerator for five days

Calorie content of the dish: 1249.5 kcal, 123.5 protein, 83.9 fat. Number of servings – 10 pcs.

The northern village method (the peoples of Yakutia) is performed differently. The products undergo thorough temperature treatment with a salty hot solution, and storage is completely eliminated.

Cooking time: 5 hours

How to salt - for 500 grams of fish delicacy, take 4 tbsp of salt
Gently pour in the salt granules, kneading until a film forms.
Dissolve salt in 2 liters of water
The salted mixture is brought to a boil, the eggs are immersed in a container, stirred, drained and filtered
Then add 50 grams of vegetable oil, place it in containers, keep it in the refrigerator for five hours and consume. You should get the same result as in the photo.

Calorie content of the dish: 1159.6 kcal, 123.5 proteins, 74 fats. Number of servings – 10 pcs.