How to salt pike caviar, so that it is tasty and useful

What can be more delicious than Russian pancakes, but withsalted caviar? Unite! No wonder that in the old days no king's dinner could do without such a delicacy. In addition, many people are fond of fishing today. And if the catch is good, sometimes even in it comes the "happy" fish - with caviar.

How useful fish dishes, today they already knowall. And only the medicinal properties of fish caviar are just legends among the people. In fact, this product is easily digested by the body and digested, and yet is truly a storehouse of protein. Older people and weakened postoperative patients are often advised by doctors to consume as much of this amazing gift of nature as possible.

It remains only to properly salve the caviar, so that it tastes good and retains its useful properties. That's why a lot of people are interested in the question of how to salt pike eggs, for example, or pike perch.

Of course, the most delicious is the caviar of red fish or sturgeon. But since it so happened that we were lucky enough to catch pike, and just before spawning, we should know how to salt the pike caviar.

The first condition for the product to be of high quality is the right choice of packaging for pickling. There is nothing better than to pike caviar in a lime tub or barrel.

Condition number two, of course, will be the qualityfish with caviar: it should be exceptionally fresh! And when excavating the source for salting the product, it is necessary to take into account the fact that in no case can the gall bladder be torn. Otherwise all the eggs will have to be thrown away, as it will become disgustingly bitter.

Now let's talk about the mediation stage -preparation of caviar for salting. The removed layers with caviar should be in a film. Before pike the caviar, you should rinse it, and then remove the film. To do this, it is best to whip the caviar with a fork and strain through a sieve. You can use a colander or a grid.

Some cooks offer for convenienceSeparate the films first scald the layers with caviar, laying them in a fine sieve. Boiling water should immediately merge, so you can not do it in a pan or bowl - it will simply boil and lose its original flavor.

Also for the separation of the shell you can use a meat grinder. With this treatment, the film wraps around the knife, and the caviar flows freely through the holes in the bowl.

Since parasites are very common in fish,which can bring a lot of trouble to a person, it is necessary to take care in advance of the prevention of various diseases associated with the consumption of fish products. That is why even after cleaning the eggs from the tapes, there is a need to scald it again with boiling water, while carefully stirring the product in a sieve. Such treatment will help to protect yourself from helminths, but will not allow caviar to cook.

And only after this preparatory processyou can proceed directly to the ambassador. About a kilogram of caviar is usually put about 100 grams of salt and gently mix it with your hands. Then, for two hours, clean the product in a cold place in order that it is infused. True, some cooks offer to wait a little longer - 8 hours. Then the caviar will be even tastier.

That's all the wisdom - cut the bread, smear it with oil, and top it with caviar! Although you can wait for pancakes to really get royal.

But since pike caviar can be salted not only in this way, it is worthwhile acquainting the readers with other recipes.

Caviar roe (recipe)

True, this method involves the use of the finished product within a week, because it includes a component such as onion on the recipe.

To prepare this original dishyou should take 200 grams of pike roe, two heads of onions, 20 grams of vegetable oil, salt, pepper and vinegar to taste. After cleaning the eggs from the shell, mix all ingredients and put the finished product in the refrigerator for 8 hours to ripen.

If caviar is salted properly, then tastier this snack few people ever tried.