How to cook perch caviar? Cooking recipes

Everyone knows how to use red or black caviar. This delicacy is expensive. But we get the caviar of various river fish for free, as they say, as a bonus. What to do with it? Throw it away or give it to the cat? Do not hurry! In this article we will tell you what can be prepared from perch caviar. And of course, we will share recipes. In its raw form, this product, unlike the delicious caviar of sturgeon and salmon, is not very tasty. Because of its tartness, even hungry cats are reluctant to eat it. Therefore, there is an opinion that river perch caviar is poisonous. But this is a myth. If you prepare caviar in a special way, you can make many delicious dishes from it. The most important way is salting. Below we will tell you about it. But besides salting, river perch caviar can be smoked, boiled, fried, and made into cutlets, pancakes, and pancakes. After reading our article, you can choose the appropriate recipe.

Salting. The easiest way

In stores you can find jars filled with white caviar. It can be pike, carp, herring, perch. Of course, in appearance it is not as elegant as red or black caviar. But in terms of beneficial properties it is slightly inferior to these delicacies. Protein, omega-3 fatty acids, phosphorus, potassium, folic acid, vitamins - all these substances are contained in perch caviar. How to prepare this product at home? Here is the simplest recipe. First you need to free the caviar from the film covering it and rinse thoroughly with running water. Then put it in a bowl and add salt to taste. Mix with whisking movements. A light foam should appear on the surface. Let's leave it alone for ten minutes. Then pour in two or three tablespoons of any vegetable oil. Beat again with a fork. Transfer to a clean and dry glass jar. Pour in vegetable oil so that it covers the caviar by half a centimeter. We don't mix anymore. Close the jar tightly and put it in the refrigerator. After five days, your delicacy is ready.

Salting perch caviar with spices

You will need:

Another salting method, or How to cook perch caviar at home

This method inherits the industrial one. First we will make the marinade. Pour a liter of water into the pan and add two tablespoons of salt. Let's put it on fire. When the water becomes warm, add two bay leaves, ten black peas and four allspice, a pinch of ground coriander. Bring the marinade to a boil and simmer for twenty minutes. During this time, we will wash the caviar from one river perch. Let's free her from the films. Put it in a saucepan. Pour in hot (but not boiling) marinade. Let it brew for half an hour. After this, line the colander with gauze and discard the caviar. The marinade will drain, we will remove the laurel leaves, as well as the peppercorns. Transfer the caviar to a metal bowl and place it in a water bath (that is, place it in boiling water in a large saucepan). Stirring regularly, heat for twenty minutes. The finished caviar should become white and crumbly. Salt it if necessary and add a little vegetable oil.

How to salt perch eggs?

To salt 550 grams of perch eggs you will need: 2 large tablespoons of salt, 10 milliliters of olive oil.

Before you start salting the eggs, the fish is washed, and the raw material in the film should be carefully removed from it. When the product is rinsed, the bags are removed. The remaining film is removed. Salt crystals are poured into the caviar, the mass should be whipped with a fork for 20 minutes until white foam. During this time, the crystals dissolve, vegetable oil (two thirds) is added, and the mass is mixed. The eggs will stand in a saucepan or in a glass container. The remaining oil is poured in.

To cover the cans you will need nylon lids. The product is infused for 5 or 6 hours. Salting river perch eggs is not difficult at all.

What snacks can be made from this product? A few ideas

So, we have salted perch caviar at our disposal. How to make snacks from this product? The ideal combination would be salted perch caviar and rye bread. You can spread it with butter and put caviar on top. This snack is very tasty. Boil the eggs hard. Peel and cut in half lengthwise. Take the yolks into a bowl. Mix them with salted caviar. Place it back into the recesses of the whites. Drizzle a little mayonnaise on top. The appetizer is ready. It contains only 60 calories, making it an excellent diet snack. You can also prepare caviar butter. Simply mix the two ingredients until you reach the desired level of saltiness. This oil is good for greasing crackers.

Perch caviar casserole

Many housewives prefer to cook for their households not perch caviar pancakes, but a more original dish, albeit with a similar set of ingredients - casserole. For it you will need:

a kilogram and a half of perch caviar;
four eggs;
a tablespoon of butter;
half a tablespoon of salt;
half a tablespoon of lemon juice;
herbs and spices (to taste).

The first step is to clean the caviar from the films. Next, add a little salt and leave it to sit in the bowl for a while. While the caviar is resting, turn on the oven to 190 degrees.

Separate the egg whites from the yolks and place the whites in a saucepan. Add just a little salt and lemon juice to them, then beat everything with a mixer until white, and then until a strong foam is obtained. Add the egg yolks to the caviar, mix the mixture until smooth and add it to the dough with the whites - do this carefully, gradually, spoon by spoon. Mix everything and, if you want, add spices or finely chopped dill and parsley to this mass.

The form in which the casserole will be prepared should be generously greased with butter. Leave some oil, it will be useful later. Now pour the dough into the casserole dish and place it in the oven for just 20 minutes.

After the specified time, carefully open the oven and check the casserole for readiness: pierce it with a toothpick and check if there is a wet mark left on it - if not, then the casserole is ready. It is recommended to put the remaining piece of butter on the finished dish, and you can serve.

Ikryannik

This is an original Russian dish. And if you are wondering how to cook perch caviar, you need to remember this old recipe. We extract the grains from the washed berries (half a kilo), salt them and put them in the refrigerator for an hour and a half. Beat the caviar at minimum speed. Add two eggs and pepper. Beat again. Add three tablespoons of flour and semolina little by little. Stir the liquid dough, like pancakes. We bake in a frying pan in vegetable oil. Serve with sour cream.

Fried caviar

The specific astringency of the product completely disappears during heat treatment. Therefore, if you are thinking about how to cook perch caviar, but do not want to salt it (since you will have to wait five days for the delicacy), fry it. In this case, you will be spared the troublesome procedure of pulling the grains out of the yastki. Just rinse the bags containing the eggs thoroughly. In a plate, prepare a breading of flour, salt and pepper. Thoroughly roll the yastyki in this mixture. Heat a frying pan with plenty of ghee. Fry for two minutes on each side. Wash a dozen or a dozen cherry tomatoes and cut them in half. Add to the pan. Fry for another two minutes so that the tomatoes release their juice. Place the caviar and tomatoes in a warm bowl. Pour a little less than half a glass of dry white wine into the frying pan. Bring to a boil and simmer slightly (for one minute). Pour this sauce over the dish.

Fish caviar recipe. How to fry river fish caviar in a frying pan. Healthy and incredibly tasty dish

Many people fry crucian carp. This dish is especially often on the table in families that have people who are keen on fishing. After gutting river fish, not only unnecessary waste remains, but also caviar.

This is a valuable product that should never be thrown away, because you can make many truly delicious dishes from it. Fried crucian carp caviar has an appetizing orange color, goes well with vegetables, but is also good on its own.

It can be served as a hot or cold appetizer, including as a main course.

Fried river fish caviar with egg - recipe

Separate the caviar of river fish from the films. Place in a bowl. Sprinkle it with salt and black pepper. Beat in the eggs. Stir. Place the resulting mixture of fish roe and eggs in a hot frying pan. Fry, stirring with a spatula, until golden brown. As soon as the caviar becomes dry, the dish can be considered ready. Fried fish roe with egg

served hot.

Try also the recipe for fried caviar with onions. The “trick” of this recipe is soy sauce, which gives the caviar a very interesting taste typical of Asian cuisine. For this recipe, it is advisable to use caviar, which is in a film bag. Fresh frozen hake caviar is ideal.

Ingredients:

Hake caviar – 400 gr.,
Flour – 2 tbsp. spoons,
Onions – 2 pcs.,
Soy sauce – 2 tbsp. spoons,
Sunflower oil.

Fried crucian carp caviar in sour cream sauce

Ingredients:

crucian caviar – 300 g;
medium onion – 1 pc.;
medium carrots – 1 pc.;
sour cream – 70 g;
garlic;
sunflower oil;
salt, oregano, pepper.

Preparation

Peel the onions and carrots. Finely chop the onion and grate the carrots on a coarse grater.
Heat the sunflower oil in a frying pan and sauté the onion until light brown.
Add carrots to the onions. Fry the vegetables, stirring with a spatula, until the carrots are soft.
We thoroughly wash the crucian caviar and remove the film so that it does not taste bitter.
Salt, add spices, mix well.
Then fry in a frying pan along with vegetables for 3 minutes.
Add sour cream or cream, squeeze out the garlic to add piquancy to the dish. Cover with a lid and fry for another 5 minutes.
Transfer the finished dish to a plate.

Fried fish roe with onions – recipe

Remove the peel from the onion. Chop into halves of rings. Sauté the onion in sunflower oil, stirring with a spatula. When the onion turns milky, add soy sauce. Stir. Roll slices of hake caviar in flour. Place in a frying pan with stewed onions. While stirring, simmer the caviar and onion for about 3 minutes. Serve hot.

Fish caviar is one of the most delicious, nutritious and healthy foods. We are all, of course, very familiar with red (from salmon) and black (from sturgeon) caviar. By the way, in the old days, sturgeon and salmon caviar was considered a lesser delicacy than the caviar of river fish, for example, pike.

And now on fish counters you can see caviar not only from river fish, but also from sea fish, which also has excellent taste. In cooking, caviar is usually salted and fried. It's easy to fry. We will show you how to do this using the example of fresh frozen hake caviar.

If your caviar is not in film, then you can also fry it in a frying pan simply by adding salt and stirring all the time; in this case, it should not form lumps; if, nevertheless, in this case the caviar has formed large lumps, then it should be crushed using a blender.

In another case, you can fry caviar into pancakes or simply small pancakes. To do this, add 1 egg to the caviar, add salt, and add 2-3 tbsp. flour. Mix everything thoroughly and fry in a well-heated frying pan, placing neat pancakes with a spoon.

Taste Info Fish main courses

How to cook pink salmon caviar tasty and quickly - a five-minute recipe

And this is the easiest and fastest way to cook. I myself was surprised at how easy it is to get a real delicacy that surpasses the expensive store-bought equivalent in taste. No additives, preservatives or dyes - a natural, environmentally friendly product!

Ingredients for the recipe:

120 g pink salmon caviar;
1 tbsp. rock or sea salt (heaped);
500 ml warm water (temperature about 50 °C);
½ tsp. vegetable oil.

Step-by-step preparation:

1. In warm water, temperature 50 0 C, dissolve the salt until the grains completely disappear.

2. Place the caviar in salted water and whisk gently and slowly with a whisk.

Stir until the eggs separate from the films and veins. If there are eggs with film left in some places, clean them by hand.

3. Leave the product in the solution for 3 minutes.

4. After 3 minutes, strain through a sieve and rinse under running purified water. Leave for 20-30 minutes to drain the water.

Cutlets

If you are thinking about how to cook perch caviar for the main course, you can use the following recipe. Delicious cutlets will taste like fish. We wash the caviar and remove the eggs. Add some salt, sprinkle with black pepper, chopped green onions and dill. During heat treatment, caviar becomes dense and dry. Therefore, we will add 50 g of sauerkraut to the minced meat. But first we will finely chop it together with an onion and three cloves of garlic (for 400-450 g of caviar). To prevent the minced meat from spreading around the pan, we will add one or two eggs, a spoonful of wheat bran and a little flour. Mix everything thoroughly with whisking movements. The minced meat should have the consistency of thick sour cream. Roll the cutlets in a breading of salted flour or breadcrumbs. Fry on different sides in vegetable oil.

How to fry perch?

First, let's start cleaning the fish, using any method that I have already told you about - How to clean a perch?

Secondly, we gut the fish, cut the belly, remove the entrails and head, wash it and dry it with a paper towel or put it in a colander and let the water drain. If the fish comes with caviar, leave the caviar and we will also fry it. This time I was lucky and there was caviar in almost every fish. Fried caviar is simply a delicacy.

Yes, I almost forgot, in order to steam the small bones during frying, lightly cut the fish on both sides along the ridge.

Then salt the fish, sprinkle with fish spices (optional) and leave to soak for a couple of minutes. I like it better without spices, the fish doesn’t change its taste, but it’s just the way you like it.

Heat the frying pan well and add vegetable oil.

Pour flour into a bowl, roll each fish very well in it one by one and place it in a frying pan.

Fry the fish on both sides until golden brown. We fry the caviar in the same way as fish, rolling it in flour.

Although you will have to spend time cleaning the perch, it is worth it. Delicious, aromatic fish and caviar are ready.

Fried perch is very tasty, both cold and hot.

You can serve it with any side dish.

When I’m lucky and my relative shares perch with me, I eat them without any side dish. I really want to enjoy the taste of this amazing fish, because it’s not often that we have river perch on our table, and I’ll leave the side dishes for later.

Cook it and you will like it. Bon appetit!

Interesting recipes for you:

How to fry perch caviar video recipe - step by step

Below you will find a step-by-step video recipe that will help you with preparation.

caviar of one perch;
water - liter;
salt - two tablespoons;
ground coriander - half a teaspoon;
black pepper – 10 peas;
allspice – 4 peas;
bay leaf - 2 pieces.

Rinse the caviar in warm, clean water without removing it from the bags. It also needs to be freed from the film using a fork or spoon. Next, proceed to preparing the marinade: add salt, bay leaf, allspice, black pepper, and coriander to a saucepan with water. Wait for the water to boil and cook for twenty minutes.

While the marinade has not cooled, pour it over the caviar and mix it well. Leave for 20 minutes, after which you can drain the marinade (it is better to use a colander for this).

Prepare a water bath: fill a large saucepan with water and place a smaller saucepan in it (add caviar to it). Cook it in a water bath for 15-20 minutes, stirring it regularly during cooking.

The caviar should turn out white, crumbly, and lose its specific tart taste. If desired, you can salt it a little, and if it turns out to be a little dry, then vegetable oil will correct the situation - add just a little to the caviar.

Simple salting of caviar at home

Required ingredients:

caviar of one perch;
4 tablespoons of vegetable oil;
salt (to taste).

How to properly salt perch caviar? Firstly, it should be thoroughly washed and cleared of film, then transferred to a deep plate, salted and mixed. Just mix carefully, using light, whisking movements to form a white foam. Give the caviar 10 minutes of rest, and then pour in vegetable oil (2 tablespoons only) and beat it again for 60 seconds.

Place the caviar in a jar with a lid, pour in enough oil to cover the product by 3-5 millimeters. Without stirring the caviar, close the jar and place it in a cool place for five days. During the specified time, the caviar will be salted and will be ready for use. Everything is simple and very tasty.

Diet cutlets

To deliciously cook perch caviar, you should continue the previous recipe. The dish prepared using it is also quite edible. But for dietary purposes, there is another way to prepare caviar cutlets. Fry the products only until a golden brown crust appears. Place the cutlets in a baking dish. It is advisable to place them close to each other. Fifty grams of sour cream diluted with milk. Pour this liquid sauce over the cutlets. Place in the oven for a quarter of an hour. Five minutes before the end of the designated cooking time, sprinkle the dish with grated cheese.

How to cook river perch caviar? Very simple. Make caviar!

Fish was often used in Russian national cuisine. And our ancestors prepared caviar from it in different ways. For example, they made such a delicious casserole out of it. We wash the caviar and free it from the films. In the case of perch, this is much easier to do than with pike. The caviar can simply be scraped off the eggs with a fork. Transfer the product to the mixer bowl. We drive eggs into it - depending on the amount of caviar, two or three pieces. Add milk. Its proportions also depend on the amount of the main ingredient. One tablespoon of milk should be used for one egg. Let's salt everything to taste. You can add your favorite spices. Let's start whisking. Grease a refractory pan with butter. Pour in the mixture. Previously, caviar was cooked in a Russian oven. But now we can make it in the oven and even in the microwave. If you are going to use a microwave, set the unit to maximum power and the timer for 5-7 minutes. Halfway through the process, open the oven door and stir the contents of the mold. The result is a delicious casserole with a golden brown crust.

Now you know how to cook perch caviar. You can also bake pancakes and pancakes from this product.

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.