Tips for salting crucian caviar at home, convenient recipes and subtleties

In the form of a casserole

For 8 servings, time 30 minutes, b -14, f - 20, y -7.

Ingredients:

• Crucian caviar -0.5 kg.
• Flour – 2 tbsp. l.
• Eggs – 3 pcs.
• Salt and pepper to taste.
• Half a teaspoon of turmeric.

Place all ingredients in a container, mix with a whisk, gradually adding flour. You should get a homogeneous mixture. Grease a metal container with sunflower oil, heat it up, pour in the mixture, distribute evenly over the pan. Fry over low heat. After 8 - 10 minutes, turn the flatbread over and fry for 8 - 10 minutes until golden brown. Before serving, garnish the dish with sprigs of dill or parsley. The casserole turns out juicy and fluffy.

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Fried crucian caviar in sour cream sauce

Compound:

• crucian caviar – 0.5 kg;
• wheat flour – 50 g;
• sour cream – 100 ml;
• garlic – 2 cloves;
• onions – 100 g;
• butter – 40 g;
• salt, ground black pepper - to taste.

Cooking method:

• Peel the crucian caviar from the film, beat with a whisk or rub through a sieve. Add salt and pepper to it, stir.
• Peel the onion and cut into small cubes.
• Melt the butter in a frying pan and add the onion. Fry it until it becomes translucent.
• Add crucian caviar to the onion. Fry them together for 5 minutes, stirring with a spatula.
• Place the sour cream in a bowl, add flour to it, and beat with a whisk.
• Pass the garlic through a press and mix with sour cream.
• Spread sour cream sauce over crucian caviar.
• Cover the pan with a lid and simmer the caviar for 10 minutes.

Crucian carp caviar prepared according to this recipe is tender and aromatic. Even those who don’t like the smell of river fish eat it with pleasure.

A pie with cabbage

Time 50 minutes, designed for 5-7 servings, b 21, g -19, y - 30.

Ingredients:

• Fried carp caviar – 300 gr.
• Fried cabbage with carrots and onions.
• For the test
• 5 tbsp sour cream
• Eggs – 2 pcs.
• Salt, sugar.
• Flour 300-400 gr.

1. Place the filling in a bowl, mix the cabbage and carrots thoroughly, add caviar, fried onions, seasoned with spices, mix again.
2. Sprinkle sour cream with 1 teaspoon of salt and 1 teaspoon of sugar, 1 packet of baking powder, 2 eggs. Mix well, gradually adding flour. Grease the mold with sunflower oil. Pour half the dough, spread the filling evenly onto the surface, then pour the second portion of dough. Attention, the bottom layer should be thicker. Place the future pie in the oven for 20 minutes, cook at 180 degrees.
3. Pour two tablespoons of mayonnaise into a liter of water and stir. Add 1 tbsp to the mixture. l. sour cream, 2 tbsp. l. sugar (to raise the yeast 30-40 g, for the dough add 100 grams of flour. Knead the flour to the consistency of thick sour cream, sift, mix in another 100 grams of flour, mix well. Set aside for half an hour in a warm place, cover with a towel, polyethylene or lid Dishes made from crucian carp caviar are prepared quickly and easily.
4. Cut the onion into half rings, fry, stew the cabbage. Take out the dough, sift the required amount of flour, knead. Roll out a rectangular pancake slightly larger than a baking sheet. Grease a baking sheet with sunflower oil, place the dough, fold the excess ends inward. Lay out the filling: distribute the first layer of onion well with a spoon, use cabbage as the second layer, and caviar as the third layer. Then cover the filling with a second layer of dough. Pinch the edges tightly and make a hole in the center where you can put a piece of butter. Place the dish in a preheated oven to 220 degrees, after 15 minutes reduce the temperature to 180 degrees. The pie cooks in 40 minutes.

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How to cook crucian caviar at home

Dozens of delicious dishes are prepared from crucian carp caviar. It is salted, fried without anything in a frying pan, or fried together with onions. Pancakes and pancakes are baked from it, cutlets and meatballs are made. The caviar is eaten raw, adding a little onion and salted herring.

Crucian caviar is a source of valuable protein necessary for the body. The increased calcium content in it helps strengthen teeth, gums, nails, bones, and hair growth. A lot of useful microelements and vitamins A, B, PP have a beneficial effect on the human body. There are practically no contraindications to its use, with the exception of individual intolerance.

How to pickle crucian caviar

There are several ways to salt river fish caviar.

Some of them are controversial:

1. Is it necessary to pour boiling water over the caviar before salting?

Boiling water kills parasites living in river fish and increases the guarantee of safety of eating raw and salted product. If caviar smells strongly of mud, exposure to boiling water eliminates the unpleasant odor.

But there is an opinion that when caviar is cooked, its taste deteriorates. When exposed to boiling water, the eggs are damaged and become less tasty.

1. What is the best way to salt crucian carp caviar? Just sprinkle with salt or do you have to fill it with brine - a dense saturated saline solution?

Opinions vary:

Why waste time when you can sprinkle salt and eat.

Only caviar infused in brine truly reveals its taste.

There is a simple way: try different salting options and draw your own conclusion.

Omelette

Time - 30 minutes, servings - 7, calorie content: b -21, g - 13, y -28.

Ingredients:

• Eggs – 4 pcs.
• Caviar – 300 gr.
• Milk – 100 gr.

Beat the eggs, pour in crucian carp caviar and milk. Pour the mixture into the multicooker bowl and close the lid. Cook according to the “Baking” program for about 20 minutes. To decorate the omelet, decorate with green onions and place lettuce on the leaves.

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Pancakes and caviar

Servings – 7, Time – 30 minutes, b 14, g -14, y – 20.

Ingredients:

• Caviar – 300 gr.
• Egg - 2 pcs.
• Onion – 1 pc.
• Dill – 15g.
• Flour 2 tbsp.

Beat the egg, chop the onion, sprinkle with flour, finely grate the carrots and herbs, mix everything thoroughly. Salt and pepper to taste. Heat a frying pan, pour in sunflower oil, and place one tablespoon of caviar in a container. Fry on both sides. Serve with greens or salad or make sandwiches. Profitable and tasty. The dish looks appetizing and beautiful.

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Fried caviar with onions

It’s also very simple, but no less tasty, to fry crucian caviar with onions. For this dish you will need caviar, 1-2 heads of onion, depending on the taste, the amount of caviar and the size of the onions, vegetable oil, you can also add a piece of butter, spices, salt and pepper. Clean the caviar from films and specks, add seasonings, salt, pepper, everything to taste. Peel the onions, chop into cubes and place in a frying pan, bring the onions to a transparent state, this can be done in butter. After this, add vegetable oil and lay out the caviar, stir until done. As soon as the caviar acquires a golden hue, it can be laid out; it is better to serve it on the table when it has cooled.

Cutlets

Time – 1 hour 20 minutes, servings – 8, b f -14, y -30, -25.

Ingredients:

• Eggs - 2 pcs.
• Potatoes -500 gr.
• Crucian caviar – 400 gr.
• Garlic or onion to taste.

Boil and mash the potatoes. Pour the eggs into the puree, mix until a homogeneous consistency is obtained, add salt, and season with pre-chopped garlic. If the mixture turns out too liquid, it is recommended to sprinkle a little flour, as a result the mixture will become thicker. Place the frying pan on the stove, heat it up, form cutlets one by one, fry on both sides, steam well. Serve chilled. The photo shows a ruddy, golden crust. An appetizing dish can be decorated with green leaves.

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Fried crucian caviar

Fried caviar is a simple dish, but very tasty. The secrets of taste begin with a list of necessary products:

1. Caviar – 300 g Onions – 1-2 pcs. (cf.).
2. Vegetable oil 100 g.
3. Butter – 50 g.
4. Salt.
5. Ground black pepper.
6. heretz chili (for spicy lovers).
7. Spices and herbs - to taste.

Salt and pepper the caviar (already washed). Fry the onion in oil in a frying pan. Add a little more oil and pour the caviar into the pan. Start frying over low heat, stirring constantly.

Turn off the heat when the caviar becomes dark in color. Add butter to the resulting mass and mix. If necessary, add more salt and add spices – the ones you like. That's it, the dish is ready. Decorate with herbs and you are ready to serve!

Fried caviar is delicious both on its own and in the form of cutlets. Let's see how to make cutlets from crucian carp caviar.

With sour cream sauce

Time 30 minutes, for 4 servings, calorie content: b -21, g -51, y -31.

Ingredients:

• Caviar – 300 rub.
• For the sauce take
• Sour cream - 200g.
• Sunflower oil – 20 ml.
• Mushrooms – 100g.
• Onion – 1 pc.
• Water – 130 ml.
• Salt to taste.

Wash, boil or fry the caviar. Cut the onion into half rings, chop the mushrooms into pieces. Then fry the onion until softened, add the mushrooms and simmer under the lid. Then pour in warm water, cover with a lid, and simmer over low heat until done. Remove the lid and simmer until the water has completely evaporated. Pour sour cream into the mixture and mix well with a spoon or using a blender. Pour the creamy mushroom flavor with sourness over the finished caviar.

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Alya – Bechamel

Serves 4 servings, time 20 minutes. Calories:

b -21, g -20, y – 12.

Ingredients:

• Caviar – 300 gr.
• Sour cream – 200 gr.
• Flour 2 tbsp.
• Water 120 ml. Seasoning salt to taste.

Heat the frying pan, fry the flour until golden brown, add sour cream and water, stirring continuously until the mixture thickens. Pour in warm water and mix well. If desired, sprinkle with chopped dill or your favorite spice. This simple dish looks delicious.

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How to cook salted crucian carp caviar at home

The process of preparing caviar for salting begins with washing the caviar sacs and freeing the caviar from the films. Crucian caviar cannot be peeled from the film with a knife, it is difficult to separate and there will be a lot of losses. The easiest way is to stir it with a knotted stick. The film tears and wraps around knots; it is removed manually.

You can gently beat the caviar with a mixer. The film is screwed onto the mixer attachment, the eggs remain intact.

If you decide to pour boiling water over the caviar, then the issue of cleaning the shells is immediately removed. They will curl under the influence of boiling water and merge with the water. The caviar will acquire a beautiful bright orange color. You just have to spend more time washing and expressing. It is necessary to allow the remaining water to drain, hanging the eggs in a linen bag for several hours.

A simple way to salt caviar

In order not to bother with removing the egg shells, the caviar is poured with slightly cooled boiling water. Under the influence of hot water and stirring, the film curls up. They take it out, and the caviar is well decanted.

Then beat with a mixer. The remaining film is screwed onto the mixer whisk. Then the caviar is washed several times and the remaining shells that rise to the surface are removed. Wash until pieces of film float.

After washing, the caviar is similar in size and color to millet cereal. It is thrown onto a sieve or hung in a bag until the drops of water have completely drained.

Transfer to a cup and salt with fine salt without iodine. If you add a little salt, you get delicious lightly salted caviar, but it cannot be stored for more than two days. Therefore, add more salt and stir until a small foam appears on the surface. The eggs absorb salt and acquire a rich amber color.

It is advisable to let the caviar brew in the refrigerator for 6 hours.

How to pickle crucian caviar in brine

1. Cut the film around the caviar sacs with a knife.

2. Place all the caviar in a deep plate.

3. Pour in a hot, but not boiling, saline solution (the volume should be 2-3 times the weight of the caviar). For 1 liter of water, usually take 70–100 g of salt. The brine is boiled for 15 minutes until a salt film appears on the surface, cooled to 60°, and the caviar is poured in.

4. Stir the solution with a fork on which pieces of film are wound, remove all the shells.

5. When stirred, the caviar absorbs the salt solution and gradually swells. Keep the caviar in the brine for 10–15 minutes. By the end of the process, it acquires such a consistency that it melts pleasantly in your mouth.

Salted caviar can be served immediately and eaten with a spoon with bread. It is impossible to store for a long time, and it is impossible for the reason that this delicacy in any quantity is immediately swept away by household members from the table and from the refrigerator.

For long-term storage of caviar (2-3 months), all utensils and processing tools are sterilized. The caviar is poured with a fresh portion of brine at least three times. Let the brine drain well. Then put into jars, add 2 tablespoons of vegetable oil on top, and immediately close with lids.

Salted caviar can be stored in the freezer, but the taste of thawed caviar is not the same. It is better to keep in glass jars at a temperature close to zero.

Tomato-sour cream sauce

For 2 servings, time - 16 minutes, b-20, w -14, y -14.

Ingredients

• Caviar 200 gr.
• For the sauce:
• Tomato paste -2 tbsp.
• Flour - 2 tbsp.
• Water – 120 ml.
• Sour cream – 2 tbsp.
• Salt to taste.

Fry the caviar until golden brown and simmer over low heat until cooked. Heat a frying pan and fry the flour until golden brown. Pour sour cream and water into the mixture, constantly stirring the mixture. Simmer until thickened, about 2-3 minutes, remove from heat. Fry the onion in sunflower or olive oil until golden brown. Pour in tomato paste and simmer water for several minutes. It is recommended to pre-dissolve the paste in water to avoid lumps during cooking. Mix the sour cream mixture with the tomato mixture. Notes: if fresh tomato is used instead of tomato, then there is no need to add water for stewing. Place on a plate and serve warm with caviar. We cook at home using simple recipes.

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Delicious crucian caviar cutlets with semolina

The dish turns out dense and very satisfying. The semolina grains here resemble caviar in texture and add a pleasant crunch. To get rid of excess fat, place the finished cutlets on a paper towel, then the excess oil will be absorbed into the paper.

Prepare for the recipe:

• 750 g caviar;
• 150 g onions;
• 3 tbsp. flour;
• 3 tbsp. semolina;
• 1/2 tsp. salt;
• 1 egg;
• ground black pepper to taste.

How to do:

1. Rub the caviar mass through a sieve or colander to get rid of films.

2. Finely chop the onion or chop it in a blender.

3. Add flour, semolina and onion to the caviar mince, beat in the egg, sprinkle with salt and pepper, stir.

Fry the caviar cutlets over low heat in vegetable oil, 2-3 minutes on each side. The same recipe makes excellent pancakes from any river fish caviar. How to prepare them, see another article.

With cheese and garlic

Time 30 minutes, servings – 4, b – 30, g – 10, y -4.

Ingredients:

• Caviar – 300 g.
• For the sauce:
• A clove of garlic.
• Cheese – 100 gr.
• Sour cream -200 gr.
• Parsley – 20 gr.
• Dill – 20 gr.

Chop the dill and parsley, grate the garlic and cheese on a fine grater, mix the ingredients with sour cream.

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Sauce with nuts and mustard

Time – 20 minutes, 2 servings, b-20, g12, y-17.

Ingredients:

• Garlic – 2 cloves.
• Cilantro – 20 gr.
• Walnut – 1 pc.
• Dill – 20 gr.
• Fried caviar – 200 gr.

Chop the nuts, chop the dill. Mix salt, dill, sour cream, vegetable oil. Let it brew and soak for 15 minutes. Serve with fried flatbreads.

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Pickling

Time 40 minutes, servings -4, Calories b - 40, f - 31, y - 14.

• Any oil - 2 tbsp.
• Salt to taste.
• 300 mg caviar.

1. Pour half a liter of water into an enamel bowl, place on the stove, heat to a temperature of 60-70 degrees. Add 2 tbsp. l. salt, mix well. After 5 minutes, place the caviar into the water. Note: you cannot put caviar in boiling water because... it will become boiled and acquire a dense consistency. Whisk the mixture for 5 minutes, moving quickly clockwise. In this way, it is salted and at the same time freed from films, becoming crumbly, as the lumps dissolve. There will be films left on the rim that need to be removed periodically. The longer the caviar stays in the solution, the more salt it will absorb. To obtain a lightly salted product, it is enough to hold the caviar for 5 minutes in water; highly salted caviar – 15 minutes.
2. Drain the water by passing through a sieve. Repeat the action twice. Place caviar in a clean, dry jar, add a little olive oil, and stir. As a result, each egg will separate from each other.

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Proper preparation of crucian caviar for salting

The caviar of many river representatives is perfect for salting. In the case of crucian carp, less than 150 grams of fresh caviar should not be salted.

The following equipment is required for cooking:

• metal sieve;
• double piece of gauze 50x50 cm;
• medium sized bowl;
• three-liter saucepan.

The main operation during preparation is the extraction of eggs from the film elements. The larger the diameter of the eggs, the larger the holes in the dish should be so that individual eggs can pass freely without damage. Aluminum colander models should not be used. The product is distinguished by sharp edges of the holes, which spoils fish eggs. An enamel colander is ideal. Rasporov payus (hymen that protects the eggs), fill the dishes and slowly wipe the product by hand, with the back of your hand. If the cell is large enough for a single egg, it is allowed to use a stainless steel sieve.

When preparing a large amount of caviar, from two to three kilograms or more, you can use another cleaning method. In this case, the caviar is placed on a cutting board and squeezed out with the back of a knife blade.

In everyday life, special means are also used for cleaning fish eggs - screens. The device is a rectangular mesh. Having placed the eggs on the surface of the device, they are stroked by hand, and the separated eggs fall onto a previously placed basin or pan.

In another case, a “stirrer” is used, which is set in motion along the axis by hand. The waste in the form of films is wound around various parts of the rotary tool. However, this method is generally suitable for large quantities of product.

We recommend reading: Features of preparing pearl barley for catching carp fish

Smoked-dried

Time - 6 days, semi-finished product, b - 50, g -40, y - 10.

Ingredients:

• Caviar – 400-500 gr.
• Sausage casing.
• Paprika.
• Salt.
• Coriander.
• Nitrite salt - a pinch
• Pepper.

Fresh caviar, place salt, pepper and paprika in a clean container and mix. Fill the sausage casing with liquid mixture. Tie tightly on both sides. Place in the refrigerator for two days, then place in a dry, warm place for 3 days, where it will dry out a little. Place in a cold smoking apparatus for 6 hours.

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In tartlets

Cooking time 20 minutes, for 7 servings, b - 10, g -15, y - 25.

Ingredients:

• Ready-made tartlets – 7 pcs.
• Cheese -100 gr.
• Salted caviar – 100 gr.
• Greenery.
• Cucumber – 2 pcs.
• Eggs -2 pcs.

1. Rub the cheese through a medium or fine grater and place in a tartlet.
2. Cut the cucumber, cut the boiled eggs into quarters, also add to the cheese, add salted caviar, garnish with herbs. Serve on lettuce leaves.

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