What can be prepared from fresh crucian carp caviar. Crucian caviar cutlets

Every true fisherman must be able not only to catch fish, dry it and dry it, but and salt the caviar yourself. After all, properly salted fish roe is a real delicacy. In addition, homemade caviar is very healthy due to its naturalness and high nutrient content.

In this article we will talk about the technology for salting fish roe at home and provide several detailed recipes that will help you prepare an amazingly tasty appetizer.

How to properly remove caviar from fish

You can use caviar for salting only if the fish is sufficiently fresh. To remove the caviar, you need to act very carefully and accurately. First we cut the belly of the fish. Then, with our fingers, we pick up the elongated shell bags with caviar and slowly separate them from the cavity of the fish.

It is very important to remove the caviar in one piece, since if handled carelessly, the caviar may get bitter bile. Oysters are separate egg parts covered with a thin film, the internal filling of which plays a binding role for the eggs.

Preparing caviar for salting

Caviar, rudd, etc. are ideal for salting. To prepare a snack we need at least 150 grams of caviar.

The main preparatory stage is the release of eggs from film. This procedure is called "punching". Since we are working with a small amount of caviar, for these purposes you can use a colander, a sieve or a vegetable grater with non-sharp hole edges.

The larger the eggs, the larger the holes in the dish should be so that the eggs can pass through them freely. But the process of caviar cleansing is much faster if we use a colander.

Having selected the necessary utensils, we begin slowly and carefully wipe the caviar, having previously cut the film with a knife. If the total weight of the caviar is more than 2 kg, then it is better to peel it on a kitchen board using a knife (the back of it).

Recipes for salting caviar - preface

Recipe No. 1

First we need to prepare the brine. Rapa is a special salt solution for washing fish eggs.

• The proportions of standard brine are 100 g of salt per 1 liter of water. Bring the solution to a boil and pour the caviar into it while hot.
• Stir the caviar with a fork for about 3 minutes so that the hot solution covers all the eggs. Then we drain the brine and prepare a new one to repeat the procedure.
• A total of 3 fills are required. The first two times the water turns out cloudy, but the third time it should be more transparent and clean.

Then you need to free the caviar from excess moisture. To do this, put it on a sieve and wait 10-15 minutes until all the water has drained.

If there is no sieve, the caviar can be spread on a flat surface in an even layer of 3-4 cm and placed for a while at a slight slope. This method will help the water drain no worse than through a sieve.

After this, take a glass jar with a volume of approximately 1 liter and pour 2 tablespoons of vegetable oil into its bottom. Pour caviar on top, but not to the top, but approximately 75% banks.

Add a full teaspoon of salt and mix well with a fork. Then fill the rest of the jar with caviar and pour sunflower oil on top - about 5 mm layer. We close it all with a plastic lid and let it stand in the refrigerator for several hours, but it’s better to leave all night.

In the morning you can already enjoy sandwiches with delicious crumbly caviar of light amber color. The appetizer tastes lightly salted and does not smell of fish at all.

Total cooking time is only about 30 minutes. If, when preparing caviar in this way, you sterilize all utensils (jars, sieve, lid, fork, spoon), then unopened caviar can be stored in the refrigerator for a very long time - more than 1 month.

Recipe No. 2

To pickle caviar according to this recipe we will need enamel pan. Pour water into it - the volume is approximately three times greater than the volume of existing caviar. Add salt to the water (as for boiling eggs) and bring the saline solution to a boil. Add various spices and herbs to boiling water to taste: bay leaf, ground black pepper, black peppercorns.

Then remove the water from the heat and pour the prepared caviar into it. Cover the pan tightly with a lid and leave to steep for 15 minutes, no more. Strain the caviar through cheesecloth, allowing the water to drain completely. After the caviar has cooled, it is ready to eat. Storage in the refrigerator at a temperature of 0 -5 C is possible within a month.

Recipe No. 3

This method of salting caviar is significantly different from others. This kind of caviar is usually called “ pressed caviar». For salting, caviar is stored in presses, that is, in the bags in which it was originally located. Even torn and damaged bags will do. You can also salt a mixture of caviar from different river fish in one bowl.

Salting is done by placing the caviar in a bowl in layers and covering them with a large amount of salt. Each layer must be separated by a spacer made of hard material. After salting, the caviar is washed and dried. The result should be oblong rectangles of a dark color. Even if we see a recipe for making pressed caviar for the first time, we are already familiar with it and tried it more than once. After all, such caviar can be in any dried fish.

Recipe No. 4

This recipe features a special method of cleaning and washing the caviar. For 2 kg. you will need caviar:

• water;
• salt;
• colander;
• several deep cups;
• gauze;
• large saucepan.

Bring 5-8 liters of water to a boil and pour it over the caviar, previously placed in a deep cup. Try to get boiling water onto all the bags of caviar. Under the influence of hot water, the film moves away from the caviar and curls up. In this way, we will be able to quickly and efficiently release the eggs from the shell.

It is important to pour the caviar quickly so that the water does not cool down. You can also clean the caviar from the film using a meat grinder– when scrolling, the entire film remains on the knife.

Next, we get rid of small film residues. Pour plenty of cold water over the caviar and mix it thoroughly so that each caviar is thoroughly washed. We carry out the washing procedure 10-15 times, changing the water all the time until it becomes transparent.

Particular attention should be paid to the color of the caviar - it should be brick or bright orange. If it is dirty yellowish, it means that steaming was not enough and additional heat treatment is necessary. In this case, pour boiling water over the caviar again.

After thorough washing, making sure that the caviar is clean enough, transfer it to dry gauze and tie it in a knot. To ensure complete drainage of water and easy drying, the unit can be hung.

Next, your actions depend on how long you want to store the caviar. If you eat it for 1-2 weeks, then in 400-500 g of caviar it is enough to add a large pinch of salt and mix well. After it has stood in the refrigerator for 1 day, it can be eaten.

For longer storage, the caviar bundle is soaked in brine. The brine is prepared from cold boiled water to which salt is added (5-6 liters of water are enough for 1.5 kg of caviar and 7-8 tbsp. spoons of salt).

A gauze knot with caviar is dipped into this brine and kept there within 15 minutes. Then, to prevent the formation of salt, the caviar is washed once in a colander with cold water. After all the water has drained, the caviar is transferred to glass jars, closed with a lid and put in a cold place for storage. Caviar salted in this way can be stored for 1-2 months.

In preparation for this issue, I made a video recipe with caviar and at home, received by inheritance. It is interesting to note that this recipe combines the features of several of the above-mentioned recipes and has its own individual secrets. I highly recommend watching it.

• The fattier the fish, the tastier and healthier its caviar.
• It is better to use fine salt for pickling " Extra».
• Mostly for pickling spring caviar is coming. It is larger, tastier and can be stored for a very long time.
• Do not use metal utensils. The utensils for preparing caviar should be glass, porcelain, wood or clay.
• It is possible to salt even frozen caviar. For example, trout caviar, which is sold frozen.
• To determine the readiness of the salt brine, you can use raw peeled potatoes. Place the potatoes in the water and gradually add salt, stirring. As soon as the potatoes float to the surface, the brine is ready.

Conclusion

So, now you can salt the caviar of any river fish yourself, making it the main dish of your table. All that remains is to stock up on 2-3 loaves of fresh bread and butter, since such a tasty snack is eaten very quickly. Both adults and children love her. Especially if the caviar is seasoned with finely chopped onions, spices and vegetable oil.

First of all, fishermen want to know how to cook crucian caviar, however, such recipes would be appropriate in the arsenal of any cook. Dishes with this component have an original, pleasant taste, despite the fact that crucian carp caviar is not an expensive delicacy.

There are several options for how to prepare crucian caviar, and we will tell you them so that you always have a choice.

Fried crucian caviar

The fastest and easiest way to prepare it is to fry it. To do this, you will need, in addition to caviar (about 500 grams), the following components:

• Onions (one large onion or two small ones);
• Vegetable oil (you can take sunflower, olive, corn - this is purely a matter of taste) - for frying the onions you will need about 1 tablespoon;
• Butter – 10-20 grams;
• Spices (oregano, cumin, black pepper, granulated garlic);
• Fresh herbs - cilantro, dill (to taste);
• Salt.

Preparation begins with finely chopping the onion and frying it in a frying pan in vegetable oil until a beautiful golden color appears. While the onions are cooking, you need to peel the caviar, rinse it in a fine sieve if desired, and season with spices and salt. After the onion has turned golden, add caviar with spices and a little more vegetable oil to the frying pan, as it absorbs it very quickly.

During the frying process, stir constantly. After 10-15 minutes of this stirring, fried crucian caviar will acquire a beautiful yellow-orange color. When the caviar has become the color you want, pour it into a container and don’t forget to add finely chopped herbs and a piece of butter. To make fried crucian caviar piquant, you can add a little chili pepper, garlic and hot paprika during the cooking process.

Now that you know how to fry crucian caviar, we offer you another alternative recipe.

Caviar pancakes

In order to prepare pancakes from crucian carp caviar, you will need fairly simple ingredients:

• 500 grams of caviar;
• 2 chicken or 5 quail eggs;
• 2 tablespoons flour;
• Green onions and dill (50 grams each);
• Spices to taste;
• Salt;
• Vegetable oil for frying.

Before preparing pancakes, you need to thoroughly clean the caviar - this is included in any recipes made from crucian caviar. After cleaning, add two eggs, flour, spices, salt and finely chopped herbs . If you want to make the pancakes more airy, you can add 2-3 tablespoons of sour cream to the indicated ingredients, which will make the taste of the pancakes delicate. All components must be mixed thoroughly (without using auxiliary equipment), then spoon the mixture onto a preheated frying pan. The pancakes fry very quickly, so you need to watch them closely. Pancakes can be served as an appetizer or even a main course.

Sandwich snack

Before preparing the appetizer, caviar must be frozen for several days in the freezer at a temperature of -18 or below (can be combined with fish). After freezing, it is defrosted under natural conditions, washed and rubbed through a sieve, mixed with salt and a small amount of water (for 500 grams of caviar, 2 tablespoons of salt and 250 ml of water). It should remain in this brine for several days, preferably three. Then, when it is completely salted, it is mixed in a ratio of 500 grams of caviar with 200 grams of mayonnaise (optional). The appetizer is ready to eat with bread; if desired, mayonnaise can be made at home, but it is easier to purchase a ready-made store-bought version.

Fresh river fish caviar has been considered one of the best treats for many years. From this product you can prepare a lot of exclusive dishes from appetizers to main dishes.

In addition, with regular consumption of the product, the body receives such useful substances as calcium, fluorine, vitamins B, A, PP. You will always be the owner of strong nails, teeth, bones and healthy, beautiful hair.

Preparing to cook

Preliminary preparation of crucian caviar will allow you to prepare a real delicacy. It is very important to follow all recommendations so as not to spoil the product. You should also make sure the ingredient is fresh. It is better if you cut the fish yourself and get the caviar.

It must be pulled out very carefully so as not to damage the bile sac. Otherwise, the product will have a bitter taste, which will directly affect the dish.

After the caviar is removed, arm yourself with a knife. Remove all partitions, films, capillaries. For convenience and speed, use a sieve and grind the product through it.

If you do not plan to cook the product right away, take care of proper storage. Caviar can be frozen or placed under film in the refrigerator for several days.

Dishes from crucian caviar: recipes for home cooking

How to deliciously cook crucian caviar at home? Crucian caviar opens up new opportunities for connoisseurs of home cooking. The range of dishes made from this product is incredibly large.

You can make cutlets, pancakes, casseroles, pickles and even soups. To see this in practice, we bring to your attention several simple and tasty recipes.

Pickles for the feast

Pickles are a win-win snack option for any occasion. The dish is perfect for both a family dinner and a loud feast. You definitely haven't tried anything like this yet!

Preparation:

1. Place the caviar in a deep saucepan and pour boiling water to the edge of the container. The product will take on a characteristic bright orange color. Otherwise, repeat the procedure;
2. Place the dish on cheesecloth to drain excess liquid;
3. For brine, combine boiled filtered water with salt. Mix the solution thoroughly and add bay leaves and pepper;
4. Immerse the gauze bag in the brine for 40 minutes;
5. Place the dish in a colander and place in a glass container. In this form, place the pickle in the refrigerator for 2-3 days.

After the specified time, the salted caviar will be ready for use. You can store it in a plastic or glass container: in the refrigerator for 3 days, in the freezer for an unlimited amount of time.

Consider the temperature: in the freezer it should not exceed -5 degrees. Serve the appetizer with vegetable oil dressing.

Casserole in a slow cooker

A multicooker is a modern technique with which you can cook almost anything. Crucian caviar is no exception. Use this fragrant casserole recipe to serve your loved ones a delicious lunch.

Ingredients:

• 400 gr. crucian caviar;
• 2-3 pcs. chicken eggs;
• 2-3 tbsp. l. sour cream;
• A pinch of table salt;
• Butter.

Preparation:

1. Break the eggs into a bowl and add salt. Beat the mixture with a mixer until thick white foam appears. It will take approximately 4 minutes at maximum speed;
2. Add caviar and sour cream to the beaten eggs. It is better to use a dairy product with 15% fat content. This will give the casserole softness and a beautiful shade;
3. Mix all products with a spoon or mixer at low speed;
4. Grease the multicooker bowl with a piece of butter or a small amount of vegetable oil. Pour the prepared mixture and close the device with the lid;
5. Set the display to Baking mode and cook for 40 minutes;
6. Cut the dish into portions. The casserole should be served as an independent dish or side dish.

Ikryaniki - dessert or appetizer?

Ikryaniki - delicious pancakes made from crucian carp caviar. The dish is perfect for a quick and satisfying snack. The main thing is that this snack is incredibly healthy, as it contains a large amount of vitamins and minerals.

Ingredients:

• 800 gr. crucian caviar;
• A bunch of green onions;
• 1-2 pcs. chicken eggs;
• A pinch of table salt;
• 1 tbsp. breadcrumbs;
• Vegetable oil.

Preparation:

1. Mix caviar, eggs, salt and onion in a large bowl. Mix the mixture thoroughly until smooth;
2. Add breadcrumbs to the mixture and stir again;
3. Heat the frying pan on the stove. Pour 2 tbsp. vegetable oil;
4. Form pancakes using a tablespoon and place in a frying pan;
5. Fry the tortillas on both sides for a few minutes;
6. Serve the finished pancakes to the table and enjoy the extraordinary taste!

Diet cutlets

Cutlets based on crucian carp caviar are an economical dish that can feed the whole family. With a minimum set of ingredients, you will find a hearty and tasty snack.

Ingredients:

• 400 gr. crucian caviar;
• 3 tbsp. semolina;
• 3 tbsp. wheat flour;
• 1 PC. chicken egg;
• 1 bunch of green onions (can be replaced with onions);
• Salt, ground black pepper to taste;
• 1/5 glass of water;
• Vegetable oil.

Preparation:

1. 1. Rinse the caviar and mash with a fork. Add finely chopped onion, egg, semolina and spices to it. Mix thoroughly;

1. 1. Add flour to the mixture and stir again;

1. 1. Bring the minced meat to a homogeneous consistency and place in a heated frying pan using a tablespoon;

1. 1. Fry the cutlets until cooked on both sides;
   2. When all the cutlets are ready, place them in a pan and add a little water. If desired, you can add bay leaf and other aromatic seasonings;

1. Simmer the cutlets on the stove for 10-15 minutes. Remove from heat;
2. The dish is ready. Bon appetit!

Cooking secrets

Crucian caviar is a rare and valuable ingredient. Fish contains very little of it, so when cutting you should handle the product with care. Try to avoid pouring out the bile, otherwise it will adversely affect the taste of the caviar dish.

If you are confident in freshness, then the best option would be to pickle the caviar. The appetizer will be able to fully reveal its aroma and surprise you with the versatility of its taste.

The red and salty mixture is ideal for preparing fish soup. The broth will be rich and aromatic. Caviar can also be used to correct the color of soup. Only 1 tbsp. l. product added to the first dish a few minutes before cooking will make the broth clear.

If you have a lot of caviar, then it is best to fry it in a frying pan. To do this, you can use the suggested recipes for pancakes or cutlets.

Serve prepared meals yourself. This will make your culinary delights look more appetizing. It is best to combine caviar with herbs, young garlic, potatoes and vegetable salads. Experiment and enjoy homemade crucian caviar dishes!

Today I have a very healthy and tasty product - crucian caviar. Like any fish caviar, it is very beneficial for our body. As in the caviar of valuable fish species, freshwater caviar also contains vitamins A, D, E, polyunsaturated fatty acids and is also rich in minerals and vitamins.

Its nutritional value is great - the protein found in caviar does not “lie like a pebble,” as they say, but is absorbed by the body very quickly, within an hour. If you have never tried caviar cutlets, be sure to try it. Mini-cutlets from crucian carp caviar are prepared simply.

First we prepare the caviar. It is in thin film bags. You can cook caviar directly in these bags. In this case, we simply salt, pepper and fry in vegetable oil. If we decide to complicate our dish a little, to make it more festive, it’s worth tinkering with it a little longer.

Remove the film from the caviar. This is easy to do - tear the film with a fork, stir in a bowl and with your hands, sort of strain through your fingers and the film will remain in your hand. You can also rub it through a sieve with large mesh. We remove the film because it takes longer to cook than caviar and is a bit tough.

Finely chop the green onions and fresh dill. Place the prepared caviar and chopped herbs in a bowl.

Beat in the egg.

Add salt, ground black pepper and flour.

Mix everything thoroughly.

Pour vegetable oil into a frying pan, heat it and pour small pancakes with a spoon. Fry on both sides until cooked.

Boiled potatoes are ideally suited to the resulting mini-cutlets. I had it already prepared, boiled “in its uniform.”

I cut it into discs and fried it in vegetable oil.

Mini crucian caviar cutlets are ready. Treat yourself to this dish.

Bon appetit!

This recipe will be a real lifesaver for you if you don’t know how to salt caviar at home. The caviar of pike, crucian carp, capelin and even herring is perfect for its creation - the last two are sold in any fish store and are cheaper than a jar of already beaten caviar with the addition of all sorts of thickeners and flavorings.

Salting caviar is not a difficult task. The main thing is to wait the first three days, and not to beat this product immediately after purchasing it. By the way, if you like lightly salted caviar, then you only need to salt it for one or two days, but heavily salted caviar will be ready only on the third day.

Ingredients

• 400 g fresh or thawed crucian caviar
• 150 ml vegetable oil
• 3-4 stalks of green onions
• 2 tbsp. l. salt
• 1.5 tbsp. l. vinegar 9%

Preparation

1. Since the recipe uses crucian carp caviar, when removing it from the fish, be sure to rinse the caviar so that no scales or black films get in. It is the black films that are very bitter and can spoil the taste of the entire dish. Pour 9% vinegar over washed caviar and add salt. Mix everything thoroughly and cover the container with caviar with cling film. Place it in the refrigerator for two to three days. During this time, the unpleasant aroma will be removed from the caviar and it will be completely salted. After the specified time, remove the container with caviar from the refrigerator and start beating it with a mixer at the highest speed. It will take you about 15-20 minutes before the fish product starts to turn white and fluff up. This is a labor-intensive task, but the end result is worth it!

2. As soon as the mass of caviar increases in volume and turns white, add vegetable oil in portions, without ceasing to beat the caviar. This process is somewhat reminiscent of making mayonnaise.

3. Once all the oil has been added, turn off the mixer and rinse the green onions. Instead, you can use onion, especially in winter. Finely chop the washed onion and add it to the container with the beaten caviar. Beat the contents of the container thoroughly with a mixer again for 1 minute.