Fried pike caviar recipe ~ Tips for gardeners

About the benefits and harm

This homemade “royal” snack is not just a delicacy, but also a storehouse of necessary and beneficial elements for health.

Due to its low fat content, it is better suited for dietary nutrition than black or red caviar;
it contains a large amount of protein, beneficial microelements, vitamins A and D;
rich in amino acids - this is a real aphrodisiac that helps maintain and strengthen the immune system;
iodine, which is contained in caviar, helps restore its deficiency in the body;
cleanses the blood and improves its composition with regular use;
high omega-3 content is a means of preventing cancer.

There are no special contraindications for consuming such caviar. It should be used with caution only by people prone to allergies or with personal intolerance. It can only be harmful if consumed in excessive quantities. You should also not serve this dish to children under three years of age.

Preparing for pickling

The first step is to cut the fish and remove the caviar from the pike. Then you need to remove the film to release it. It is also necessary to remove all debris and cleanse the blood.

Here are a few life hacks from fishermen on how to separate caviar from the film:

Using a meat grinder. The only negative is that the film will wrap around the knives, and if they are too sharp, you will have to clean the caviar from the ground film, and this is extra work;
you can use a mixer, then the film simply remains on the whisk and is easy to remove;
You can remove the film using a coarse grater and then the film and veins will simply remain in your hands;
a good option is to use a sieve, the result will be similar to a coarse grater;
Another option is to pour boiling water over the caviar and stir thoroughly for 5 minutes until the film separates. Then rinse the eggs with cold water to remove all debris. The procedure must be repeated several times.

Salting methods at home

It may seem that salting caviar at home requires a lot of time and many additional ingredients. And why bother with such a complicated matter when there is such a large selection in stores. However, no special ingredients are required for salting pike caviar; all of them are already in the housewife’s kitchen; to reduce the time, you can use a quick recipe.

How to pickle pike caviar at home, recipes, video

There are several ways to pickle pike caviar at home.
This product was previously considered a delicacy because it was difficult to obtain in large quantities. Caviar was served on the table on holidays with pancakes and other traditional dishes. Nowadays pike can be purchased in stores, but caviar from fish caught with your own hands will be tastier. Salting pike caviar does not require any special skills; the process is quick and simple.

In terms of taste, it is not inferior to red or black caviar, but is considered more dietary.

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.

Recipe for salting pike caviar with butter

It is difficult to obtain pike caviar, since catching this fish during its spawning period is protected by law. However, pike do not lay all their eggs; some of them are retained and can be found in freshly caught fish. This quantity will not be enough, so it is better to go to the market and purchase this product in the required quantity.

One of the methods for salting pike caviar at home is a recipe with the addition of salt and vegetable oil. For 500 g of caviar you will need two full tablespoons of salt and a small amount of oil:

First of all, you need to take out the yastyk (bag with caviar) and rinse it under water to remove dirt without cutting it. This procedure is necessary in any recipe for salting pike caviar at home.
Then the caviar is carefully removed into a deep bowl, where it is mixed with the required amount of salt. Mash the mixture with a fork until it becomes a puree consistency. A foam of salt should appear on the surface of the mass.
The foam is removed with a spoon, and the caviar is poured with sunflower oil. It is important that it completely covers the caviar.

It is better not to pickle a large amount of caviar at a time, since you will need to roll up the jars for better storage. In addition, it can be purchased at any time of the year in stores or at the market.

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.

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.

Video recipe for hot salting pike caviar

Source: https://www.glav-dacha.ru/kak-zasolit-ikru-shhuki-doma/

Cold salting method

This is an old method of salting caviar; our ancestors used it, but even now the cold method has not lost its popularity. According to this recipe, caviar is salted without heat treatment, so its quality must be high. This method can be used while hiking or fishing.

Ingredients

1 kg pike caviar
6 tablespoons salt

Recipe

First you need to cut the fish and remove the caviar from the abdomen along with the bag. Cut it into large pieces and remove the film with a fork or knife.
Place the caviar in a deep bowl and add hot water, this way we sterilize it to kill all the parasites. It is necessary to stir periodically. It is important to drain the water as it becomes cloudy. Repeat the procedure 2-3 times.
After this, you need to lightly dry the caviar for 15–20 minutes; for this you can use a colander, shot with several layers of gauze.
Sprinkle the dried caviar with salt and stir. During mixing, foam will begin to form, which must be skimmed off.
Transfer the caviar to a clean, sterilized container and refrigerate for 48 hours.
After this time, the foam will dissolve and the caviar will become aromatic. You can generously spread it on pancakes or fresh rye bread and enjoy the taste of homemade bread.

How to pickle pike caviar

It just so happens that in Russia only two types of caviar are recognized: black and red, and pike caviar is completely unfairly written off. But the latter is in no way inferior in taste to recognized delicacies, and sometimes it has much more benefits.

Today we decided to make sure that justice prevails, and we present to your attention several recipes for salting pike caviar at home.

Recipe No. 1. Nothing extra

You will need:

pike caviar – 550 grams,
salt – 2 tablespoons,
vegetable oil – 10 ml.

Cooking method

Rinse the pike thoroughly and carefully remove the eggs in bags.
The caviar in the bags should also be washed and the eggs removed from the bags into a plate. Make sure that there are no film residues in the caviar.
Add salt to the caviar and whisk it thoroughly with a fork until the salt dissolves. It usually takes about 20 minutes, you will know that the caviar is ready for salting by the appearance of a white foam.
Now add 2/3 of the vegetable oil to the caviar and mix well.
Place the caviar in a glass jar or saucepan, and pour the remaining oil on top. Cover the container tightly with a lid and refrigerate for 5 days.

Pike caviar prepared according to this recipe is ready for consumption after the specified time.

Recipe No. 2. Quick salting of pike caviar

You will need:

pike caviar - 300 grams,
water,
salt.

Cooking method

Without removing the caviar from the bags, place it in a deep bowl. Stir with a fork.
Pour 1.5 liters of boiling water into the caviar. Continue stirring it for another five minutes. We remove the separated films.
Carefully pour out the hot water.
Fill the caviar with cold water and drain it again.
Mix the caviar, remove the remaining films.
Washing the caviar requires thorough and long-lasting procedures; it may take 10 procedures or even more. After this, the caviar should be dried.
Salt the dried caviar to taste. At the same time, do not forget to stir it constantly, since this will dissolve the salt faster.
You can tell that the caviar can be put into a jar and put in the refrigerator by its amber color.
Place the caviar in the refrigerator, after 6 hours it is ready to eat.

Pike caviar salted at home is a delicious ingredient for sandwiches, which in turn can be an excellent option for breakfast or a snack on a holiday table.

Source: https://OnWomen.ru/kak-zasolit-ikru-shhuki.html

Hot salting method

This method is similar to the cold one, the only difference is that the caviar is thermally processed and does not require long-term storage.

Ingredients

0.5 kg caviar
1.5 liters of water
3 tablespoons salt
1 spoon of sunflower oil

Recipe

First you need to remove the caviar and rinse it well.
Get rid of the film using one of the convenient methods and transfer it to a deep container.
Rinse with hot water 2-3 times, stirring occasionally.
Bring 1.5 liters of water to a boil, and add 3 tbsp. l. salt. Remove from heat and leave to cool to 80 degrees.
Pour hot water over the caviar and leave for 5 minutes. The water will become cloudy, but there will be no foam.
Place gauze, folded in several layers, into a colander. Pour the caviar into it and let it stand for 20 minutes.
After that, transfer it to a bowl and pour in sunflower oil. Start whisking with a fork for 3-5 minutes until it lightens.
Transfer the finished mixture into a container or jar, close and refrigerate for at least 8 hours, or preferably overnight. And in the morning you can have breakfast with delicious sandwiches with homemade caviar.

How to cold salt pike caviar

Salting pike caviar at home is an excellent way to prepare the product for several weeks in advance. This processing option, compared to freezing, allows you to preserve more nutrients and not spoil the natural taste.

Some housewives do not know how to properly salt pike caviar and prefer to simply fry it, reducing the usefulness of the product. Although in fact this process is quite simple and does not take much time.

There are many ways to salt pike caviar. This may be preparation with preliminary heat treatment, which extends shelf life, but this option has a detrimental effect on some vitamins and minerals contained in fresh raw materials. Therefore, for many, cold salting of pike caviar is considered more preferable.

And since salting pike caviar at home is the surest option to get a high-quality and tasty product, we suggest that you familiarize yourself with our simple recipe for this dish.

Calorie content per 100 g - 87 kcal.
Number of servings - 1
Cooking time - 12 hours

Ingredients:

Pike caviar – 300 g
Salt - 2 tsp.
Vinegar - to taste
Small onion - 1 pc.

Pickling with vinegar

Ingredients

500 grams of caviar
3 tablespoons of vinegar and the same amount of sunflower oil
1 onion, several green onions and spices to taste.

Recipe

Remove the caviar from the cut fish, remove the film and divide it into grains
Leave it in boiled water for 10 minutes until the grains turn white.
Add diced onion, oil and vinegar. Spices, salt, pepper are added to taste.
Leave to infuse in the cold for 1.5-2 hours. Use green onions as a garnish when serving.

Step-by-step preparation of salted pike caviar in a cold way

1. Before salting pike caviar at home, the product should be subjected to simple processing. First we wash it, then remove the top film and grind it through a metal sieve with medium mesh size. This manipulation allows you to remove all the films.

2. According to our recipe, it is recommended to salt pike caviar that does not have unnecessary inclusions. The starting raw material must be homogeneous.

3. Before salting pike caviar according to our step-by-step recipe, you need to add finely chopped onions to the mass. But this moment is not for everyone, i.e. you don't have to add it.

4. Add salt and vinegar to the mixture, mix thoroughly.

5. After this, sterilize a glass jar of a suitable size and transfer the entire product into it. Cover with a lid and place in the refrigerator. The minimum period for salting pike caviar is 12 hours. Over time, the taste becomes slightly richer.

6. Finding out how to salt pike caviar is half the battle; you also need to know how much and how to store it. The product is prepared with the addition of simple preservatives. According to our cooking recipe, it is best to salt pike caviar using a small amount of salt and vinegar, available in any kitchen and not prohibited for use in cooking. Therefore, its shelf life is relatively short - about 2 weeks. Moreover, storage is carried out only in the refrigerator at a temperature no higher than +3 degrees.

7. Salted pike caviar is ready! It is usually served as a filling for white bread sandwiches with butter, and is sometimes added to salads.

1. How to pickle pike caviar

2. Proven recipe for salting pike caviar

Whipped caviar

Ingredients

400 grams of caviar
2 liters of water
4 tablespoons fine salt
1 cup vegetable oil and spices as desired

Recipe

Release the caviar from the film in a convenient way.
Boil water and add salt.
Pour the salty solution over the caviar and leave to marinate for 15 minutes.
Line a colander with several layers of gauze and strain out all the liquid, but do not pour it out.
Boil the marinade again and marinate again. Let sit for 30 minutes, stirring occasionally.
Drain off excess water, add spices and salt
Add oil and beat until white foam forms.
Place in containers and refrigerate to marinate for at least 4 hours.

Salting with butter

Ingredients

Kilogram of caviar
10 tablespoons salt
A stick of butter

Recipe

Remove the caviar along with the film from the fish and do not rinse. Cut into medium pieces.
Pour in warm water, stirring it. Rinse 2-3 times.
Fold the gauze into several layers and line a colander with it. Pour the washed caviar onto cheesecloth and let the water drain for 15 minutes.
Transfer the mixture to a bowl and add salt at the rate of 300 g. caviar – 2 tbsp. l. salt. Mix well until foam forms and skim off the foamy top.
Melt the butter in a water bath and mix with caviar
Place in the refrigerator for 15–20 minutes, after it hardens you can taste it.

Basic recipe for salting pike caviar with preserves

We'll talk about the easiest and fastest way to salt pike caviar at home. Vegetable oil will also be used.

Hot water
Pike caviar
Vegetable oil..
Salt
Gauze

After you have pressed the caviar through a sieve, you need to scald it with hot water. To do this, place the punched caviar in a cup and pour boiling water over it for 1 minute, gradually stirring it. Scalding with boiling water is necessary to kill parasites that may be in pike caviar.

After the caviar is scalded, you need to drain the water and cover the caviar with salt. Next, we need to mix everything very well, and we need to stir for about 10 minutes.

Then pour the caviar onto cheesecloth and roll it into a bag, which should be hung so that the water drains completely. This will make the caviar crumbly and crispy.

Then we must put the caviar from the cheesecloth into a cup and pour in our vegetable oil, previously prepared for this. You need to fill it in about 2/3 of the way, no more, this will be enough. That's it, now we put the whole thing in the refrigerator and wait for the caviar to be salted.

Do not forget that after the caviar is salted, all previous containers in which it will be stored must be sterilized. The best sterilizer is considered to be to steam our jars. Steam kills all bacteria and so on.

Next... After we have put the caviar into jars, now we pour a little sunflower oil on top and put it back in the refrigerator. This is the final stage. After at least a week, it can already be eaten.

A visual video of how to punch and salt caviar using the hot method

How can you use ready-made snacks?

Pike caviar is a great appetizer. It can be spread on sandwiches with butter, served with pancakes, or cooked with fish soup or cutlets. And if you mix it with green onions and sour cream you get a delicious salad. You can also make a delicious pate, this is a favorite dish of Canadians. It is also served as an addition to egg treats and used for stuffing fish. The product goes well with other seafood, oils, herbs, cheese and vegetables cooked over a fire.

Pike caviar pancakes

Ingredients

Pike caviar – 400 gr.
Egg – 1 pc.
Sour cream – 40 gr
Soda – 1 tsp.
Flour – 60 gr.
Vegetable oil – 60 ml
Salt, spices - to taste

Recipe

Add egg, salt, pepper to the prepared pike caviar and mix
Add sour cream and then soda and mix everything well again
Add sifted flour
Mix everything with a blender until smooth
Fry on both sides in hot vegetable oil until golden brown.

Pike caviar cutlets

Ingredients

Caviar – 600 gr
Eggs – 2 pcs.
Flour – 1 tbsp. l.
Oil for frying
Salt, pepper - to taste

Recipe

Mix caviar, eggs, salt, spices and a few tablespoons of flour.
Knead the minced meat, place it on the heated oil using a spoon and fry on both sides until golden brown.

Pike caviar soup

Ingredients

300 grams of pike caviar
5–6 heads of pike
100 grams red fish fillet
4 medium potatoes
1 onion
1 medium carrot
Fresh herbs, spices

Recipe

It is necessary to remove the eyes and gills from pike heads, rinse well and cook over low heat until cooked. Add spices, salt
Cut vegetables into large cubes.
Divide the fish fillet into small pieces
After the broth is ready, you need to strain it and cook again.
Add the remaining ingredients and simmer for another 10 minutes.
When serving, garnish with herbs

salt pike caviar

Good afternoon, dear friends and guests of the site kulinarochka2013.ru! Today I want to share with you a recipe for making pike caviar. If I came across this wonderful fish, and even more so a pike with the presence of caviar, then homemade fish cutlets will definitely be on our menu, and even more so a recipe for making salted caviar.

Yesterday our relatives again treated us to a small pike, which I fried. But there was very little caviar in it. And as usual, I began to salt it. This caviar is prepared very quickly, it turns out tasty, moderately salty and is great for spreading on a piece of fresh bread for breakfast, and it can also be served on sandwiches at the holiday table.

It's just great. So, let's get started.

Required:

Pike caviar - today I have no more than 100 grams.
Salt - to taste (about 0.5 tsp)
Vegetable oil - approximately 100 ml.

How to deliciously pickle pike caviar:

Carefully remove pike caviar from the gutted fish. It is in bags.

If they tear a little and the caviar leaks out, it’s okay. We wash the caviar a little. Now we need a fork. We begin to beat the caviar and the film should form lumps. We remove it and we get egg to egg. Add salt and continue beating the caviar.

It should begin to thicken a little and a salt foam will appear. When the caviar becomes fluffy, add vegetable oil and beat with it. The caviar mass should absorb the oil. This process takes us about 15-20 minutes. Place the salted caviar into the prepared jars, add a little vegetable oil on top so that there is an oil layer of about 5 mm on top.

Place the caviar in the refrigerator and let it salt. On day 3 it can be consumed. Caviar lovers are anxiously awaiting this moment. When the caviar is ready, spread it on a sandwich with butter and eat it either as a snack or for breakfast with a cup of sweet tea.

Svetlana and my kulinarochka2013.ru wish everyone a bon appetit!

How to deliciously salt red fish - you will find in a step-by-step recipe with photos

Source: https://kulinarochka2013.ru/recepty/recepty-iz-ryby-i-moreproduktov/kak-zasolit-shhuchyu-ikru.html