Salted pike caviar

Category: Fish dishes
Salted pike caviar

Ingredients

Pure caviar 340gr.
boiling water 500 ml
coarse salt 1 tbsp. l. 17 gr.

Cooking method

  • We bought a pike, quite a big one ... And it turned out to be with caviar.
  • Salted pike caviar
  • So they decided to salt it. But first, the caviar must be cleaned of the film. We take a grater and rub it with small pieces (we can say we massage it). Do not be afraid that fresh caviar does not burst and passes through the holes calmly. Salted pike caviar
  • As a result, the film was 40 grams, and the net weight remained 340r
  • .Salted pike caviar
  • While we are wiping the caviar, at the same time, we set to cook, brine, the so-called brine for salting. for 500 ml. water 1 tbsp. l. salt. Boil until the salt dissolves. Pour our caviar and let it salt for about 10 minutes. Then cover the colander with a layer of gauze and strain the caviar. I did this procedure twice ... because brine seemed to me cloudy and not very presentable. And now it is clean, it will stand for several hours in the refrigerator and you can make sandwiches!
  • Salted pike caviar

Time for preparing:

30 minutes.

Cooking program:

handles.

yuli-ba
Nikitosik, thanks for the recipe. So let's try to do it too.
plasmo4ka
Cool recipe! Question: cool brine before pouring?
Nikitosik
yuli-ba, Glad you liked the recipe. Use it to your health!


Added Sunday 03 Apr 2016 08:10 PM

plasmo4ka, No brine, we do not cool, but pour hot water directly.
IamLara
Nikitosik, I didn't understand "I did this procedure twice ... because brine seemed to me cloudy and not very presentable."
Is it to fill twice with brine? Fresh?
Why am I asking, since a fisherman neighbor constantly treats him to pike, there is a lot of caviar, I fry. And I did not try to salt. And another question about the pike: we smoke in the summer, or for cutlets, but how do you cook it?
Albina
I'll take it to the bookmarks, what if such a fish gets caught 🔗
Nikitosik
Quote: IamLara
Is it to fill twice with brine? Fresh?
Yes, I did just that, I poured fresh brine twice. Although not necessary, it seemed to me that there were still remnants of the films, so they were washed away with the second run.
Quote: IamLara
how do you prepare it?
With me, please! : Friends: I cut it as usual, 2 cm thick and soak it in milk for juiciness, and then wipe it with a napkin, salt and fry it. Delicious and not dry. I hope you enjoy it too!
Quote: Albina
I'll take it to the bookmarks, what if such a fish gets caught
Yes, please, I'll be glad if the recipe comes in handy!
Nata333
Nikitosik, and the caviar will not have time to cook in 2 times for 10 minutes with boiling water, it is small (I imagined chicken C2 - I think it would thicken in 2 times for 10 minutes). Most likely, pike caviar does not threaten me, but our grandfather will have a lot of veal caviar for spring spawning.
And how long can such a delicacy last?
lira3003
Nikitosikand why haven't I seen this before?
Now something is fucking me
Damn, nafik I obeyed the doctors, I had to eat before the attack!
Such caviar is bright, sunny! Super!!!
Nikitosik
Quote: Nata333
and the caviar will not have time to cook in 2 times for 10 minutes with boiling water

No, it was not cooked, on the contrary, delicate in taste and roe to the roe.


Added on Tuesday 05 Apr 2016 10:30 PM

lira3003, Be patient with Rituyl until next year, and then you will start trying everything a little bit!
lira3003
Uraaaa! ! ! So, at least then you can ?! Phew, it just feels better! Then bookmark. It remains to wait for this time
IamLara
Quote: Nata333

Nikitosik, our grandfather will have a lot of calf for spring spawning.
And what kind of caviar is so overseas? Am I alone not in the subject?
Nata333
Quote: IamLara
And what kind of caviar is so overseas? Am I alone not in the subject?
We used to call this in the family of bulls. This is when the bulls are already tired of "and you will be veal?"

Nikitosik, but still, how long can this caviar be stored in the refrigerator?
j @ ne
Nikitosik.. I pass the eggs with caviar through a meat grinder to clean the films. Even in the topic of salting caviar, it was suggested to use a mixer at low speeds for this purpose. at whom how many caviar was "caught" !
Nikitosik
lira3003, Rituyla, everything will work out!
Nata333, Sorry, I missed your question. : girl_red: We don't have it for a long time ..., well, at least two weeks, in the refrigerator 5 degrees. But already salty can be frozen, unless of course there is a lot of it, why not. : girl_win:

Quote: j @ ne
I pass the joints with caviar through a meat grinder to clean the films
And then, how are the films washed out from the brine? I don’t understand something ... You can certainly try other methods next time, but with small amounts of caviar, it’s even nice to mask it with a grater with handles. I am always afraid that the eggs will burst ..., but in fact they are rather plump and, "fidgety", slip from the crushing!
IamLara
Nata333,

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