How to cook pike caviar: 3 options in photo recipes

Benefits of eating pike caviar

Pike caviar contains a very small percentage of fat (about 1.5%). Thanks to this, it belongs to the number of dietary products. It contains lecithin, as well as easily digestible minerals. For this reason, this product is recommended as a dietary food for people with weakened immune systems, as well as for those who have undergone surgery. It has the following beneficial properties:

saturating the body with various useful components, it strengthens the immune system;

has a positive effect on the functioning of the cardiovascular system, improves blood circulation, normalizes blood pressure, increases the level of hemoglobin in the blood;

helps improve the functioning of the nervous system, has a positive effect on brain tone;

improves the general condition of the skin, helps strengthen hair and nails;

• protects the body from stress and prevents premature aging processes.

A little about the benefits

Pike caviar, like river carp meat, contains lecithin. It regulates cholesterol levels and improves blood composition. Very important for proper metabolism and absorption of fat-soluble vitamins. This product is useful in the postoperative diet as an immune-boosting agent. Stimulates the functioning of the heart and brain, improves blood circulation. Makes hair and nails healthy and strong. Protects the nervous system from stress.

There are no specific contraindications to the use of this product. It can only be harmful if there is individual intolerance and excessive overeating. Regarding the calorie content, it is low and largely depends on the additional ingredients used for the recipe.

How to process caviar before cooking

Pike caviar is used both as an independent snack and as a filling for sandwiches; it is the basis of many light sauces for dressing salads, etc. However, in order to properly prepare this product, it must first be properly processed. To do this, you must remove the shell.

You can do this in several ways:

Using a regular meat grinder, passing caviar through it: the shell is wound around the knife, while the caviar passes freely through the holes.

You can rub the caviar through a sieve. This process is quite labor-intensive. The caviar is pressed through the holes in the sieve, and the shell remains on the sieve.

Cleaned caviar must be thoroughly washed. To drain the water from it, use a fine mesh sieve, otherwise you risk losing a large amount of caviar.

How to fry pike caviar

There is a way to prepare fried pike caviar that does not require lengthy cleaning.

You will need the following ingredients:

The preparation of this dish is quite simple, although it has its secrets:

Heat vegetable oil in a frying pan.

Roll pike caviar in salted flour and fry on each side for a couple of minutes.

The finished dish should not be hard or dry. To do this, the main thing is not to overexpose it over high heat. Serve caviar with finely chopped fresh herbs.

If you want to use it as a filling, you will need to clean it first using one of the methods described above. By thoroughly frying it in vegetable oil, you will get a delicious filling for pies or rolls.

How to fry river fish caviar

The usefulness of fish caviar does not need advertising, and its composition is replete with valuable and nutritious substances, it contains vitamins that are well absorbed by the human body. Moreover, according to doctors, any fish caviar has unique properties, and not just expensive varieties.

In the arsenal of any housewife there are several recipes for frying fish roe.

Caviar of river fish - silver carp, pike perch, pike, perch, carp, crucian carp and others - is a wonderful product from which you can easily prepare many delicious dishes.

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.

Caviar pancakes

You can fry river fish caviar in another way. Add a chicken egg to the washed and film-free caviar (at the rate of 1 egg per 500 g of caviar), wheat flour (2-3 tablespoons), a teaspoon of salt and half a teaspoon of ground black pepper.

The mixture is thoroughly mixed. Then spoon it out in portions onto a well-heated frying pan with vegetable oil.

Caviar cutlets

You can also prepare another delicacy - caviar, as cutlets made from river fish roe are often called.

The caviar is thoroughly washed and cleared of films. For 500 g of caviar take 2-3 chicken eggs, 2 finely chopped onions, 5-6 tablespoons of wheat flour or semolina. Salt, pepper, spices - to taste. Mix everything thoroughly, whisking with a whisk or fork. The whipped mass is allowed to stand for 15-20 minutes.

Fry the cutlets in a preheated frying pan in a sufficient amount of oil. First one side, then the other. The process requires attention and control, since cutlets made from river fish caviar, unlike meat cutlets, cook quite quickly, which means they can also burn quickly.

How is pike caviar useful?

Due to the fact that pike caviar contains a very low amount of fat (only 1.5%), it is considered a dietary product. It contains easily digestible minerals and lecithin, so it is recommended for inclusion in the diet of weakened people and patients in the postoperative period. In addition, the main beneficial properties of pike caviar include:

• strengthening the immune system by saturating the body with biologically active substances;
• beneficial effects on the cardiovascular system, improving blood circulation, normalizing blood pressure, increasing hemoglobin levels;
• improving the functioning of the nervous system, having a positive effect on the functioning of the brain;
• improving the condition of the skin (dermis), strengthening nails and hair;
• protecting the body from premature aging.

Preliminary processing

Pike caviar is called a classic of Russian cuisine, and it has found quite wide application in modern cooking. It is served as an independent snack, as well as a filling for tartlets and sandwiches, light sauces for dressing salads (seafood) and much more are prepared from it.

In order to properly prepare pike caviar, it must first be thoroughly processed. As you know, pike caviar is in a shell, so first it needs to be cleared of this shell. There are several ways:

1. Use a regular meat grinder. In this case, the entire film will be wound around the knife, and the caviar will pass through the holes.
2. Rub the caviar through a sieve. In this case, the caviar will be pressed through the cells, and the film will remain on the sieve.
3. Use a fork, working as a whisk. In this case, the film will wrap around the plug.

After the caviar is cleared of the film, it should be washed with water and strained through a sieve (it is advisable that the sieve has small cells)

.

How to fry pike caviar?

The most important thing in frying caviar is its cooking time. Fried caviar should not be dry and hard. To prepare it you will need:

1. 500 grams of caviar in film;
2. 3 tablespoons flour and salt to taste;
3. vegetable oil.

Add salt to flour, roll caviar in flour and fry on each side in oil (vegetable)

2 minutes each.
Then cook the caviar over low heat under the lid (about 5 - 7 minutes)
until cooked.

How to cook fried pike caviar

Pike caviar, the recipe for frying from which can be prepared in two versions, is prepared with or without a shell. Cleaned and washed caviar in film must first be rolled in flour, salt and pepper and left for a while so that the spices can absorb the product. Add vegetable oil to a heated frying pan.

Fried pike caviar

The caviar mass prepared for frying should be divided into portions. Place each of them in a frying pan in one layer and fry until golden brown. The processing time is 2-5 minutes. on each side depending on the thickness of the fried mass. It is better to cover the pan with a lid while frying to ensure the dish is juicy.

Fried pike caviar can be prepared without the shell, after removing the film in any way.

To do this, you need to follow the following steps:

1. Salt the caviar mass and add pepper to it, you can beat in eggs, add sour cream or mayonnaise.
2. Heat the vegetable oil in a frying pan and put the caviar mixture into it.
3. Fry the mixture with continuous stirring to fry all the grains, but do not dry them out.

You can add chopped onion, dill or parsley to the caviar mass without the shell, which improves the taste of the dish. Use vegetable oil in larger quantities if breadcrumbs are used instead of flour for coating. You can use paper napkins to remove excess crackers.

How to properly salt pike caviar?

When salting pike caviar, you should use a certain proportion: for 1 kilogram of caviar - 30 grams of salt. Use the most delicious and simple recipes. By the way, you can find out about salting red caviar here.

• caviar – 500 grams;
• salt – approximately 1 tablespoon;
• vegetable oil – 100 ml.

Add salt to the prepared caviar and beat with a fork (not with a mixer)

about fifteen minutes until foam appears. Then add 2/3 of the vegetable oil and continue stirring. We leave the caviar “alone” until the salt is completely dissolved and the caviar gradually thickens. When the caviar thickens, transfer it to a glass bowl, pour the remaining vegetable oil on top, and put it in a cold place. After three days, the caviar is ready.

Egg omelet with pike caviar: recipe with photos step by step

Products:

• Pike caviar - 500 g (111 r.r. - 500 g)
• Eggs - 8 pcs. (RUR 69 – 10 pcs.)
• Salt - 1.5 tablespoons
• Pepper - to taste
• Vegetable oil - 180 g (77 rubles - 0.9 l)

Portion: 6

Cooking time: 40 minutes

Step-by-step photo recipe on how to cook an egg omelet with pike caviar:

Rinse the caviar with cold water and place in a cup.

Break 8 eggs, add salt and pepper.

After this, we begin to mix and knead the caviar mass with our hands. There is no need to use a mixer or a whisk; during the stirring process, films will begin to separate from the caviar; they must be removed.

At the same time, put a deep frying pan on the fire and pour in the vegetable oil. When it splits well, add the caviar mixture.

Bring to a boil again, close the pan with a tight lid and fry the egg omelet with pike caviar over low heat. After the bottom becomes golden brown, you need to turn it over. You can check by carefully lifting the edge with a spatula. You need to turn it carefully, sliding one spatula under the cake and holding it with the other.

Cover the pan again with a lid and bring the pie to readiness. Each side takes approximately 10-15 minutes.

As soon as the second side has become golden brown, take out the egg omelet with pike caviar and let it cool.

When we hear the word caviar, we immediately imagine it black or red. These species are undisputed favorites. They are followed by pike caviar with its excellent taste and high content of useful minerals. True, there is one “but”: only those for whom the fish is available fresh (it was caught when it went to spawn) can enjoy the delicacy. Therefore, this opportunity cannot be missed. Moreover, caviar can not only be salted, but also fried.

Quick salting of pike caviar

The easiest way, which requires only fresh fish and salt.

Ingredients:

Preparation:

1. Cut the fish and carefully, so as not to damage the film, remove the eggs from the abdomen.
2. Wash and cut into several pieces with a sharp knife.
3. Use a knife to lift the film and remove the eggs in thin layers.
4. The film should remain in your hand, and the eggs on the board.
5. Transfer the peeled caviar to a large bowl.
6. Pour hot water, stir, let the eggs settle to the bottom and drain the water.
7. Repeat the procedure several times, only rinse with cold water until the liquid becomes clear.
8. Add salt to clean caviar and stir until the crystals dissolve.
9. Let it salt for a few hours.

Serve the finished caviar on sandwiches with butter or in tartlets on a festive table.

Salad with pike caviar “Yaroslavna”

Any fish roe is suitable for preparing a delicious salad. This original treat is always appropriate on the holiday table.

Pike caviar salad

The recipe for salad with Yaroslavna caviar is as follows:

1. Take 200 g of boiled beef meat, cool.
2. Cut a piece of beef into strips.
3. Chop pickled cucumbers (200 g).
4. Cut 200 g of ham into strips.
5. Slice 2 thinly. large tomatoes.
6. Mix the products with the addition of 2 tbsp. pike caviar.
7. Add 200 g of mayonnaise to the salad and mix.

The finished treat can be placed in a salad bowl, sprinkled with chopped boiled egg on top. You can decorate the dish with parsley.

Pike caviar with butter

You can pickle pike caviar for the holiday a week before the event.

Ingredients:

Preparation:

1. Cut the belly and carefully remove the caviar.
2. Rub through a fine sieve or grind in a meat grinder. To separate the eggs from the veins and film.
3. Rinse the caviar and place in a sieve to remove water.
4. Transfer to a suitable container and sprinkle with salt.
5. Stir until smooth and foamy.
6. Remove the white foam that appears with a spoon and pour in odorless vegetable oil so that it covers the entire caviar.
7. Place in the refrigerator for seven days, and then serve the finished delicacy to the table.

Such a tasty and tender snack can be eaten for breakfast in the form of sandwiches with butter, or can be served in a beautiful bowl on a festive table.

Washing and packaging pike caviar

It is more convenient to wash pike caviar by placing it in a saline solution or brine. When the grains are separated from each other, the caviar can be placed in a container. First, the pike caviar must be freed from the film in any most convenient way. Thanks to the salt solution, caviar acquires a pleasant taste. After boiling water (1 l), add 3-4 tbsp. salt, but not iodized salt, but preferably rock salt.

There are many delicious dishes made from pike caviar

Mix the composition and bring to readiness, cooling to 60-70ºС. Pour the solution over the caviar, stirring thoroughly until it turns white. Wait 30-40 minutes until the caviar acquires an amber hue. Pour the caviar in brine into a colander with cheesecloth at the bottom and rinse the grains using a weak saline solution. Place the finished, washed caviar into small jars.

The product must be poured with a small amount of olive oil on top. Cover the containers with lids and place the caviar in the refrigerator for 2 hours.

Cooking pike caviar in a salty solution

This method allows you to keep all the eggs intact, because you don’t need to grind them with salt for a long time.

Ingredients:

• pike caviar – 500 gr.;
• salt – 4 tbsp;
• boiling water – 1 l.

Preparation:

1. Peel the caviar from the films, place in a bowl and rinse several times with cold water.
2. Boil water, dissolve salt in it and pour hot brine over the caviar.
3. Cover the bowl with a lid and leave for half an hour.
4. Strain the finished caviar through a fine sieve to remove excess liquid.
5. Hot brine will help disinfect the product and increase the shelf life of caviar.
6. Transfer to a jar and store in the refrigerator.

This appetizer can be served with pancakes or simply spread on soft white bread.

Recommendations for use

Serve caviar at the holiday table or on other special occasions.

It is advisable to eat the salty delicacy or seasoned with vegetable oil. Fresh food can be a breeding ground for parasites, even if you buy from trusted people.

Use in cooking

For a festive table, you can serve fish stuffed with caviar. You can also prepare an omelette with pike caviar, fried in butter.

An excellent solution would be sandwiches and delicacy canapés. Toast the bread, brush it with butter or other homemade filling, and top with caviar and herbs. You can decorate with fresh vegetables.

This royal delicacy can be used as a component for a huge number of dishes, so don’t be afraid to experiment and remember food compatibility.

You can also simply pickle caviar at home. Here are 2 recipes for homemade pickling:

• Prepare and wash the caviar. Place the finished raw materials in an enamel or glass container (make sure that there are no chips in the container).
• Gradually add salt and stir until the salt is completely dissolved. You will have to stir this several times and try each time - if there is enough salt, then the delicacy is ready, if the salt still feels bad, then continue adding and mixing.
• When the caviar is cooked, place it in containers. The color of the finished product should be pale pink, and the taste should be distinctly fishy.
• Remove the eggs from the fish, wash them, and place them in a deep container. Mix everything with a fork. At the same time, boil water (about 1.5 liters). As soon as the water boils, pour it into the bowl with the eggs.
• Mix everything well, remove the films. This should take approximately 5 minutes. Then drain the boiling water and pour cold water into the bowl. Mix and clean everything as well. Do this procedure as many times as necessary for complete cleansing.
• Drain all excess water from the eggs and leave them to dry. Now proceed to pickling according to the previous recipe.

Recipe for quick salting of pike caviar in this video:

For weight loss

Since pike snack is a dietary product, its consumption during a diet is acceptable .

In folk medicine

Pike caviar is used to prevent baldness, iodine deficiency, and immunodeficiency diseases.

Regular use of this product helps strengthen the immune system and increase protective properties (especially for the prevention of cancer and atherosclerosis).

In cosmetology

The benefits of various types of caviar in cosmetology have long been proven. It’s not for nothing that many elite products contain caviar extracts of various origins.

You can prepare a cosmetic mask with pike caviar at home:

• Take 1 tbsp. a spoonful of olive oil, 1 teaspoon of fresh caviar. Grind the ingredients until smooth and leave for about 15 minutes. Add egg yolk to the mask, mix everything thoroughly. Apply the finished product to cleansed face and neck skin and leave for half an hour. Then rinse off the mask and apply moisturizer to your skin.
• You can whip up a small amount of fresh caviar and immediately apply to the skin. Leave the mask on for 10-15 minutes and then rinse with warm water.

Pike caviar is one of the healthiest dietary delicacies in nature. It is no coincidence that this product is used not only in cooking, but in folk medicine and even cosmetology.

Regular consumption will help keep the body healthy and prevent the development of many diseases.

But even this product has contraindications and side effects, so you shouldn’t get carried away with it.

Pike caviar with garlic and dill

This original and savory appetizer will decorate a holiday table or serve as an excellent snack with soft white bread or toast.

Ingredients:

• pike caviar – 500 gr.;
• salt – 1 tbsp;
• boiling water – 0.7 l.;
• garlic – 4 cloves;
• dill – 2 sprigs;
• oil – 3 tbsp.

Preparation:

1. Remove the caviar from the fish, place it in a bowl and pour boiling water over it.
2. Stir with a spoon to avoid damaging the films, then drain the water and pass the caviar through a fine sieve to remove the films.
3. Rinse the cleaned caviar several times with cold water.
4. Place the caviar on a sieve or cheesecloth to drain the liquid.
5. Prepare a brine from boiling water and coarse salt.
6. Pour the hot brine over the caviar, cover with a lid and leave for a quarter of an hour.
7. Place the caviar on a sieve and wait until the liquid has completely drained.
8. Wash the dill, dry it on a towel and chop it very finely with a knife.
9. Peel the garlic and squeeze it out using a special press.
10. Add garlic, dill and olive oil to the bowl with caviar.

Stir and serve this appetizer with toasted bread.

Pike caviar is perfect for pancakes, and you can add salted amber-colored caviar to a salad or decorate rolls with it. Dried pike caviar will be a snack for a beer party, and the tartlets can be served with dry white wine or champagne. Pike caviar is also good fried. Bon appetit!

How to fry caviar with eggs

Carp caviar benefit and harm

As in the previous recipe, we must start by processing the main ingredient. We are talking about carp caviar. We wash it and clear it of films. Salt. Place in a bowl. Sprinkle with ground pepper.

Now let's talk about how to fry caviar. We warm up the frying pan, having previously greased its inner surface with oil. We put caviar. Fry, remembering to stir. The eggs should turn pink and become crumbly.

Break two eggs into a separate bowl. Mix them with a regular fork. Add lightly fried carp caviar. Mix again.

Add more oil to the vacated pan. Let's heat it up. Now pour the egg-caviar mixture into the frying pan. Fry with the lid closed. As a result, we should get a yellow cake, reminiscent of an omelette. Caviar prepared in this way is served hot or warm, cut into pieces. Sprigs of greenery are suitable as decoration for the dish.