Asp caviar at home is not difficult at all!
Various dishes are prepared from river fish caviar. Most often, caviar is salted and fried.
Fried caviar
1. The simplest dish made from asp caviar is frying. The carcasses are gutted, the caviar is carefully removed, trying to leave the film intact. Wash, dry, let it lie open for a while. Lightly salt, maybe a little pepper. Other spices are unnecessary. Fry asp caviar for 3-4 minutes on both sides in a hot frying pan, adding a little butter.
2. Fry several finely chopped onions, add a mass of grated caviar, cleared of films. Fry, stirring continuously, until all the eggs are cooked. During frying, they change color and their orange color indicates readiness.
Caviar pancakes (ikryaniki) or pancakes
When gutting the fish, did the film break and the eggs fall out?
Suitable for cutlets or pancakes.
For 500 g of caviar you need:
- Raw eggs - 2-3 pcs.
- Onion - 2 pcs.
- Flour (semolina) - 5-6 tbsp. l.
- Salt, pepper, spices - to taste.
The onion is chopped together with the caviar, passing through a meat grinder. Add eggs, salt, spices, beat well, gradually adding flour. Let stand for 15 minutes, covered with a lid or cling film. Fry, placing the mixture in vegetable oil, for a couple of minutes on each side.
Pancakes are also prepared from whipped caviar. The dough for caviar pancakes is made thinner by adding less flour and a tablespoon of vegetable oil.
Pickled caviar
1 kg of caviar is twisted twice through a meat grinder. The onion is added a second time. The resulting puree is salted, pour in 1 tbsp. l. bite, stir. Leave to marinate for 2 hours.
How to salt river fish caviar at home
Every true fisherman must be able to not only catch fish, dry it and dry it, but also salt the caviar himself.
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 fresh enough. 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, bitter bile may get into the caviar. 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 from pike, roach, perch, carp, rudd, bream and crucian carp is ideal for salting. To prepare the appetizer we will need at least 150 grams of caviar.
Recipes for salting caviar - preface
The simplest recipe for salting caviar, known to all fishermen, is to place the caviar in a bowl, add salt, stir and let it sit for a while. After this, the caviar is considered ready for consumption. But do not forget that freshwater fish can be infected with various parasites, which will happily settle in the human body. And there are especially many of these parasites in fish caviar! Therefore, eating caviar salted according to this recipe is very risky for health. Another disadvantage of this cooking method is the smell of fresh fish in the appetizer. To avoid all this, it is necessary to follow a special technology when salting, which will not only protect you from parasites, but also make the caviar very tasty.
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 about 75% of the jar. 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 a 5 mm layer. We cover it all with a plastic lid and let it stand in the refrigerator for several hours, but it’s better to leave it overnight.
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.
To salt caviar according to this recipe, we will need an 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 for a month.
How to prepare grass carp caviar
Caviar, as a product of river fish, should be correctly removed from the abdomen, taking care not to damage the shells in which it is contained. After removal, the oysters with caviar are carefully and carefully wiped or washed in cold water. At the same time, blood, mucus, and remnants of entrails taken out along with the bags of caviar are removed.
Further processing depends on how the caviar is intended to be used. Most often it is necessary to separate the eggs from the shells enveloping them. Then the resulting mass is washed, salted, peppered and various dishes are prepared from it, described in the section “What can be prepared from grass carp caviar.”
Tell me how to pickle asp caviar.
1. Caviar is placed in a bowl.
2. Using a sharp, fishing knife (with a narrow blade), with frequent movements, cut the films as best as possible.
3. Now you need to prepare the brine and bring it to a boil.
(Brine is a saturated solution of table salt. In cooking, the standard is 100 grams of salt per 1 liter of water)
4. Without cooling, pour the brine into the bowl with the caviar.
5. Mix the caviar as thoroughly as possible with a fork for about three minutes.
6. Drain the brine, prepare a new one and pour in the caviar again.
7. And stir again with a fork for two or three minutes. In this case, part of the films will be wound around the fork.
8. Drain the brine, select small pieces of films that cannot wrap around the fork. They look like curled up dark lumps. There are surprisingly few of them, so this process is not labor-intensive.
9. Prepare the brine again and bring to a boil.
10. Pour brine over the caviar for the third time.
11. Mix thoroughly again. This time the brine should be light and transparent, in any case, much more transparent than during the first two pours.
12. Now you need to throw the caviar into a fine sieve and let the water drain. This procedure will take 10-15 minutes.
13. If there is no sieve, the caviar is placed in a thin (3-5 cm) layer on an inclined surface, the water drains no worse than through a sieve.
14. Two tablespoons of sunflower oil are poured into a clean liter jar. Now you need to fill the jar 75% with caviar, add a heaped teaspoon of salt and mix with a fork.
15. Next, fill the jar with caviar to the top, so that a layer of sunflower oil (5 mm) can be poured on top.
16. Cover with a plastic lid and let stand for at least 2 hours, or better yet, put in the refrigerator overnight.
The result is crumbly, lightly salted, delicate yellow caviar that does not smell of fish at all.
When I cook it at home, other dishes are not prepared until the caviar runs out. Therefore, do not deceive yourself and the next day buy two loaves and a pack of butter at once.
Then it’s simple: a slice of bread, a layer of butter, a layer of caviar. Consolidation. With minimal practice, at home, such preparation does not take more than half an hour.
If there is a lot of caviar and the jar, spoon, and sieves are sterilized, the caviar closed in this way can stand on the bottom shelf of the refrigerator for months.
. Place the caviar sacs in a bowl, add coarse salt (not a lot), beat with a mixer at low speed (the film with the remains of caviar can be fried in a frying pan), pour a little refined vegetable oil on top (to prevent access to oxygen) and put in a cool place for 12 hours , Bon appetit!!
Preparation
First of all, clean the asp from scales and gut it. To prevent the meat from becoming bitter, cut off the fins or remove the head completely. Rinse the fish thoroughly under cold running water and dry with paper towels.
The next, perhaps the most important step is to make sure that the bones in the fish do not interfere with your enjoyment of the taste of fried asp. To do this, make shallow cuts crosswise on the sides of the prepared carcass. You should get a diamond-shaped pattern; it is thanks to them that the seeds will heat up during frying, become soft, and the small ones will completely dissolve.
Frying
- Rub the fish ready for frying with salt and sprinkle with pepper. Set aside for 10-15 minutes, giving the asp a chance to absorb the spices.
- Dredge the carcass thoroughly in flour.
- Pour 2-3 tbsp into the pan. l. vegetable oil, heat it up.
- Carefully lay out the asp. Fry on both sides for 2-3 minutes over high heat until golden brown.
- Reduce heat to low, cover the pan with a lid, continue frying for another 7-8 minutes on one side, then the same on the other.
If desired, at the simmering stage you can add finely chopped onions and add 100-150 grams of sour cream. Both ingredients go well with fish, giving asp meat a particularly interesting aroma and taste.
How to pickle caviar. Asp caviar ambassador
Greetings, dear guests of my homemade recipes!
If you have looked at this page, then, most likely, you are looking for the answer to the question: how to pickle caviar. The task is not difficult and quite doable. You can pickle caviar at home quickly and easily, the main thing is to know the rules.
Here and now you will find out the answers to all the questions - how to salt caviar.
Of course, I’m not a fisherman, but I managed to “catch” an excellent fish simply at the market. There is this stuff for every taste - take it, I don’t want it! This time the asp caught my attention. There was such a handsome guy that it was simply impossible to pass by. Its weight turned out to be almost 4 kg and, on top of that, the seller assured that the fish contained caviar. Well, why not take it here!
I would like to note that the asp fish, when small, is quite bony. I don’t like this kind, so I always buy the big one. The seeds in it are large and you can easily remove them without putting yourself in danger.
So, after cutting the fish, I actually found a decent amount of caviar inside. I weighed it and it turned out that there was not a lot of it, not a little, but half a kilogram. Great catch! We will make ambassador of asp caviar!
For this we need:
Ingredients
- Caviar – 0.5 kg
- Kitchen salt (non-iodized) – 8 teaspoons
- Vegetable oil (unflavored) – 2-3 tablespoons
HOW TO SALTE CAVIAR AT HOME
Let's begin our actions by putting a saucepan of water on the fire; we will soon need boiling water. While the water is heating up, let's start with the caviar.
Dishes from grass carp
A carcass without scales with a scraped out belly is used whole for first courses or aspic. Headless carcasses without fins and tail are cut into steaks or large pieces, fried or baked.
It is beneficial to cook fish in foil. It does not dry out and remains juicy. The released juice does not evaporate anywhere; it makes a tasty gravy or component for a combined sauce.
Boiled fillet is suitable for fish salads. Raw, finely chopped or twisted pulp is added to the dough for pancakes, to the minced meat for meatballs, cutlets, and meatballs. The fish is placed in pancake dough or used as a filling for pancakes and pies.
Stuffed grass carp, baked whole, may well be suitable as a dish to decorate a festive feast. Shish kebab is delicious when prepared in the traditional way on skewers, on the grill or on the grill.
Valuable carp caviar is an independent product, suitable for preparing various dishes, in addition to traditional salting.
We invite you to familiarize yourself with DIY Halloween pumpkin
How to cook grass carp caviar in a slow cooker
For 200 g of caviar you will need:
- Eggs - 2 pcs.
- Milk - 2 tbsp. l.
Eggs and milk are added to the caviar mass. Salt to taste. Beat well. Pour into molds, filling them to three-quarters of the height.
Pour 1.5 liters of water into the multicooker. The molds are placed on a tray and placed in a pan. Turn on the “Steam” or “Soup/boiling” mode. At a power of 960 W, they cook for 30 and 20 minutes, respectively, depending on the selected mode.
Happy cooking. May it be delicious for everyone!
Selection and preparation of ingredients
There are many ways to salt asp, but the main ingredients are fresh fish and salt. It is best to use sea salt in any recipe - it is purer than regular table salt.
Tips for fisherman: Where is the asp fish found in Russia - Let’s take it step by step
When choosing a fish product, you should be guided by the following selection criteria:
- the eyes of a fresh river specimen are transparent, not cloudy;
- gill sinuses - red in color and without mucus;
- there should be no bruises on the surface of the carcass;
- The skin of a fresh asp fits tightly to the flesh.
If the fish is fresh, then the shape of its body is immediately restored if you press the flesh with your finger.
You will need: 1 can of red beans, 200-250 grams of boiled beef (take a lean piece weighing 300 grams, boil in salted water for an hour and a half), 1 medium red onion, 1 red bell pepper, half a hot pepper, 2-3 cloves of garlic, 50 grams of walnuts, a medium bunch of cilantro, ground black pepper, suneli hops. For dressing: olive oil and...
You will need: 1 can of red beans, 200-250 grams of boiled beef (take a lean piece weighing 300 grams, boil in salted water for an hour and a half), 1 medium red onion, 1 red bell pepper, half a hot pepper, 2-3 cloves of garlic, 50 grams of walnuts, a medium bunch of cilantro, ground black pepper, suneli hops. For dressing: olive oil and...
Ingredients: Puff pastry (ears or pretzel) - 800 g Milk - 1 l Flour - 6 tbsp. l. Sugar - 0.5 cup. Vanilla sugar - 10 g. Egg - 3 pcs. Preparation: 1. In a deep bowl, whisk together the eggs and sugar. Add flour little by little and pour in a glass of milk.2. Add vanilla sugar; the egg-flour mixture should be empty.
INGREDIENTS: ● Potatoes (weight of peeled) - 850 g ● Sausages - 8 pcs ● Processed cheese (portioned - I have it for cheeseburgers) - 8 slices ● Flour - 3 tbsp. l.● Egg - 2 pcs● Salt - to taste● Seasoning for potatoes - to taste● Butter - for greasing the bowl● Sour cream -.
Ingredients: Cottage cheese 5-9% fat 250 g Curd mass 250 g Wheat flour 60 g Chicken egg 1 pc Vanilla sugar 10 g Light raisins 20 g Vegetable oil 40 ml Preparation: Mix cottage cheese with curd mass and egg. Add vanilla sugar or vanilla extract and three full tablespoons of flour, stir well. Additional optional.
This recipe surprised me so much that I made this cake right at night, looking away from the computer. : Ingredients and preparation: 1 tbsp. milk 1 tbsp. sugar4 tbsp. l. cocoa (with top) Mix all ingredients with a mixer. Since I baked at night and everyone was asleep, I just dangled the whisk. Divide the mixture into two parts. One half.
Sterlet fish is from the sturgeon family. Sturgeon fish do not have parasites or harmful microorganisms that could harm human health. Sterlet caviar is safe even if you caught it from a river and isolated the eggs yourself. Sterlet caviar is the most delicious on the market among black caviar. Sterlet caviar is considered inexpensive. Its price is significantly lower than that of other types of black sturgeon caviar. Its taste is not very rich and it is smaller in size.
Helpful information
Sterlet fish is from the sturgeon family. Sturgeon fish do not have parasites or harmful microorganisms that could harm human health. Sterlet caviar is safe even if you caught it from a river and isolated the eggs yourself. Sterlet caviar is the most delicious on the market among black caviar. Sterlet caviar is considered inexpensive. Its price is significantly lower than that of other types of black sturgeon caviar. Its taste is not very rich and it is smaller in size.
How to salt sterlet caviar so that it remains rich? For salting caviar, it is important that no more than 45 minutes pass after the fish is dead. Of course, if you immediately take it out and process it, it tastes better. If you salt for a long time, the taste of the caviar will change and worsen. Fresh and rich taste of caviar. Sterlet caviar and the fish itself should be consumed fresh. The fish is cleaned and cut into pieces and left for 15 minutes with salt and eaten fresh. You can make a delicious fish soup from the head and tail of the fish.
Only fishermen have the opportunity to consume fresh caviar after catching fish. It is not known how and when it was processed and when it was salted. The taste of caviar depends on how to salt sterlet caviar at home. After all, it turns out truly delicious when salted at home. The process of salting sterlet caviar consists of the following stages:
Tips for fisherman: Asp fish photo and family description - All the nuances
They take the eggs out of the fish and free them from the shells where the eggs are located. Need to rinse well with water.
Next you need to free them from the greasy coating of films. To do this, you need to wipe the caviar through a device that has a suitable hole. Afterwards, a net is pulled over the basin so that the caviar passes through without obstacles. You can use a colander or sieve. The caviar falls onto the basin, and the film remains on the surface of the sieve.
It is washed again so that the remaining blood, films and unspoiled eggs are washed away.
To pickle sterlet caviar, fisherman use salt and pepper. And then, when serving the delicacy, add greens, onions, and butter. But it deteriorates faster. Therefore, it is important how to salt sterlet caviar so that it does not spoil quickly and does not change color. This kind of salting is not suitable because the fat inside the caviar will make its color greenish and unappetizing. Brine for caviar is best suited.
You need to prepare a strong brine to test the strength; to do this, you need to have a raw egg or potato floating in it. For brines, high-quality, fine salt is used. For approximately 100 g of caviar, 125 g of salt. The brine should be three times larger than the volume of caviar.
Under no circumstances should contact with fresh water be allowed. Sterlet caviar is poured with brine. The time for salting sterlet caviar depends on its shelf life. If the amount of caviar is larger, it is stored in jars that have been previously boiled. Store for a couple of months.
If there is more caviar in quantity, eat it with a spoon. They can add fresh dill, add onions, or just pure caviar. Caviar is delicious with hot boiled potatoes. It is popular to use caviar with a boiled egg, serving it on half or on pieces of bread.
You can use dry salt; to do this, simply mix it with spices and add it to the fish. To speed up the process, a weight is placed on top, which helps the juices come out. Some people prefer to salt the whole thing for drying, but in this case the process takes longer because the preservative must penetrate inside. You can do this in pieces by cutting the fish into steaks.
What to cook from asp fish
First of all, it should be noted that asp meat, although it is an exceptional protein food product, has a high fat content. In addition, it contains a large number of small bones, like any other river fish.
That is why most culinary experts recommend smoking and salting such fish. The fact is that salt softens the bones and they become almost invisible during eating.
Ukha would also be a good cooking option. After all, it is the rich fish broth that can additionally become the basis for aspic, and the taste will not be inferior to dishes prepared from salmon.
And, of course, it is customary to bake asp meat on coals as a whole carcass with fresh herbs or in the oven (preferably in foil), after washing it, peeling it from scales and cutting it into medium-sized pieces.
Cutlets are prepared from the meat of this fish, especially from large carcasses.
Fish dishes
- Cold and hot fish appetizers 1794 Minced fish dishes 238
- Fried fish 1
- Jellied 229
- Baked fish 6
- Smoked fish 302
- Boiled fish 4
- Salted fish 386
- Marinated fish 244
- Dried fish 161
- Stewed fish 7
- Caviar 112 Pancakes_Pancakes 10
- Boiled 3
- Dried 4
- Fried 17
- Casseroles 4
- Baked 8
- Pickled 4
- Salty 45 General recipes 14
- By type of fish 31 Sea fish caviar 8
- River fish caviar 23 Asp caviar 6
- Karpovaya 2
- Smelts 1
- Sockeye salmon caviar 1
- Roach caviar 2
- Sazanya 2
- Trout 2
- Shchuchya 7
Cooking pike in wine Read >>
What does asp fish look like?
Asp fish is one of the most common fatty fish varieties from the asp genus and the carp family (order - cypriniformes). At different points of sale it is also called cherry, beleznaya, zherikh, belesti, sheresper or pike-shaped balder (however, the latter separate species is listed in the Red Book and therefore incorrectly belongs to the general freshwater category of asp).
In addition, the asp is considered a “serious” large fish, the length of which can be from 50 centimeters, and the weight is at least 3 kilograms. In some cases, fish up to 120 centimeters long and weighing about 12 kilograms have been recorded.
In appearance, the fish is characterized by:
- Fusiform body of elongated type;
- Dark gray-blue back;
- Silver-gray sides;
- White belly;
- The presence of gray dorsal and caudal fins with darkish tips (although most often they are simply edged with a black border);
- Long lower tail;
- Red color of fins at their base;
- Gray tips of all fins;
- Slightly elongated head shape;
- Lower jaw slightly protruding upward;
- Toothless mouth.
Usually the fish is solitary, but upon reaching puberty in the fifth year of life, it often gathers in small schools. The maximum age of an asp is 15 years of life. The main spawning period is considered to be the end of April and the beginning of May.
In this case, eggs are laid by females only in sandy-silty or rocky soil. True, at this time the fish becomes especially cautious and timid, weakens greatly, which is why it hides in deep places with a complete absence of current.
Where is the asp fish found?
Often, fish live in almost all large rivers that flow into the Black and Caspian Seas. But in the rivers of the Baltic and Azov seas this fish is more difficult to find. In Central Asia it can be found in the Syr Darya and Amu Darya rivers.
On European territory it is found in some rivers of Estonia, Lithuania, Germany, the Czech Republic, Poland, Bulgaria, Romania, Norway, Sweden, and Finland. It is believed to have reached Switzerland through the Rhine-Main-Danube Canal and further to Serbia, Croatia, Austria, Hungary and Slovakia.
Although the asp prefers freshwater rivers with slow currents, it can sometimes be found in lakes and reservoirs. Thus, one of the asp species was once introduced into the lakes near Baghdad for commercial fishing. In these reservoirs, fish lead a slightly different lifestyle than in rivers and live in schools.
The nutritional value
Fishermen in Russia and Kazakhstan highly value asp caviar, which contains a lot of useful substances for humans. It has a delicate mild taste and a beautiful amber-yellow color.
Fish meat also has a pleasant taste and is rich in healthy vitamins . The only disadvantage of the pulp is the high content of small bones. But if you salt and smoke fish, then under the influence of salt the small bones soften and are almost not felt. Fish pulp contains substances such as calcium, potassium, and phosphorus. Contains vitamins:
- A - helps improve vision, establish metabolic processes in the body, and rejuvenate the skin;
- B1 - promotes the normalization of brain tissue and muscle tissue;
- C - strengthens the body's immune system;
- VZ - strengthens nerve cells and promotes the removal of harmful substances from the body.
Frequent and regular consumption of asp meat helps improve vision, memory, strengthen bones, and improve the functioning of the body's cardiovascular system. Reduces tissue swelling, strengthens the human immune system.
Sheresper caught in the spring-summer period does not contain much fat, and often it simply does not exist. This fish can be eaten by those who are on a diet. The predator caught in the autumn-winter season is abundant in fat. This fish is especially tasty and healthy.
Asp in foil
- Fish, size and weight does not matter, everything is at your discretion
- Half a lemon
- Mayonnaise
- Salt
- Spices
- Foil
Place the fish on foil; if it is thin, do it in two layers.
- Salt the fish outside and inside, pepper and pour mayonnaise over it.
- Spread the mayonnaise all over the fish so that it mixes with the spices. Therefore, it is better to take fish that is not fatty, so that mayonnaise does not make it even fattier.
- Then pour lemon juice over the fish and place lemon slices inside the fish.
- Wrap the fish in foil and place on a baking sheet. Bake for forty minutes in the oven. The first thirty are on high heat, about 200 degrees, the remaining ten are at 180 degrees.
- After 35-40 minutes, remove the fish from the oven, place it on a dish and unwrap the foil.
Cut the fish and serve in pieces, along with a salad or side dish of vegetables.
detailed instructions
Step No. 1. Salt the washed caviar and sprinkle with red pepper. Transfer to a glass bowl. Place in the refrigerator for a couple of hours. Then we take it out.
Step No. 2. Remove the peel from the onion. Grind the pulp (preferably into cubes) and place in a hot frying pan with oil. Fry the onion pieces until golden brown. Then transfer them to a plate.
Step No. 3. Wash the tomato fruits with a stream of running water. Cut into not very thick slices. Lightly fry on both sides in hot oil. Remove to a plate.
Step No. 4. How to fry caviar? Now we will tell you about it. Take the caviar and roll it in salted flour. Fry evenly on all sides.
Step No. 5. Make the sauce. Fry the diced onion in a hot frying pan using oil. Add flour there. Fry for a little less than a minute. Add fish broth and cream. Salt. Add satsebeli, chopped dill, suneli hops and your favorite spices. Continue mixing the ingredients for 5-10 minutes, stirring them constantly.
Place the caviar in the center of a plate heated in the microwave. There should be tomato circles around it. And put fried onion pieces on top of the caviar. Pour hot sauce over it all.
You can serve fried caviar as an independent appetizer or with a side dish. Mashed potatoes are most often used as it. Potatoes prepared in any other way, as well as boiled rice, are also suitable. People on a diet can accompany the dish with a salad of fresh vegetables.
Compound:
- carp caviar – 0.3 kg;
- wheat flour – 40 g;
- chicken egg – 2 pcs.;
- salt, turmeric, pepper mixture - to taste;
- butter – 50 g.
All that remains is to transfer the fried caviar to a dish, cut the flatbread into portions and serve. From the resulting mass you can make not a cake, but pancakes. You will have to fry them less - 2-3 minutes on each side, but this process should be carried out over medium heat, and there is no need to cover the pan with a lid at this time.
I have been living on the Volga for a very long time and over the years I have tried various recipes for preparing local fish. I even shared some recipes with you - someone appreciated bream on a bed of salt, someone liked asp balyk or fish stewed with vegetables. In the reviews there is also a recipe for fish cutlets with zucchini and smoked fish in camp conditions. If anyone is interested, you can find them by searching, I won’t post links - there are a lot of them for review, according to the site rules.
I have been living on the Volga for a very long time and over the years I have tried various recipes for preparing local fish. I even shared some recipes with you - someone appreciated bream on a bed of salt, someone liked asp balyk or fish stewed with vegetables. In the reviews there is also a recipe for fish cutlets with zucchini and smoked fish in camp conditions. If anyone is interested, you can find them by searching, I won’t post links - there are a lot of them for review, according to the site rules.
Tips for fisherman: Asp balyk at home recipe - How to best use
The photo shows caviar practically separated from the films and the actual production waste. The rest can be fished out with your fingers, or you can leave it like that - the small capillaries will no longer spoil the taste or appearance of the finished dish.
We salt and pepper the cleaned caviar to our heart's content - caviar loves salt, it takes a lot and the taste is better with good salting and pepper. Stir with a fork to ensure even coverage.
Of course, you can leave the caviar to fry just like that, without intervention, and then turn it over on the other side. But! What you get are seemingly nice baked pieces, which will then crumble at your first bite or touch with a fork. This is inconvenient and unaesthetic, although there are fans of this method. My ex and his fishermen friends simply then mixed fried caviar with mashed potatoes and they did not care at all whether there were grains of caviar or pieces in the frying pan.
Bon appetit, new taste sensations and new recipes in the collections. And I once again invite everyone who wants to enjoy Volga fish products to our fishing trip!
Products (ingredients) for the recipe
No matter how much fishing experience you have, big fish are guaranteed to bite! Write down the recipe.
Asp
- a very tasty fish, which in addition contains many trace elements, vitamins and other useful substances necessary for the normal functioning of the human body.
Fried asp
is a dish that can conquer you with its simplicity and impeccable taste. There are plenty of recipes for preparing this predatory carp representative.
Preparation 19 min. Cooking 15 min. Serves 6
Products (ingredients) for the recipe
- Asp 6 pcs.
- Salt and pepper to taste.
- Flour 100 gr.
- Vegetable oil 100 gr.
- A bunch of green onions.
Step-by-step recipe for #asp fried in a frying pan
Clean, remove heads, gut, remove black film. Add salt and pepper and let stand for 20 minutes so that it doesn’t fall apart when frying. Roll in flour and fry in vegetable oil on both sides for 10-15 minutes over medium heat. Place in a dish, sprinkle with green onions. Serve with lemon.
Video recipe for asp fried in a frying pan
Step No. 3. Wash the tomato fruits with a stream of running water. Cut into not very thick slices. Lightly fry on both sides in hot oil. Remove to a plate.
Contraindications and harm
The main and main contraindications to eating asp dishes still remain:
- Individual intolerance to fish products;
- The occurrence of allergic reactions to fish.
However, due to the freshwater nature of the asp, helminth infection remains a dangerous factor. Therefore, it is not recommended to purchase the product “from hand”, but to take a proven (regarding the certificate information) fish product. How to cook balyk from asp in the Fishing School video
Source: edalekar.ru
Asp on coals
Asp 1.5-2 kg, preferably already fattened (not spring)
- we remove the gills, scales and entrails; if it weighs more than 2 kg, I usually remove the backbone too. Add salt for 10-20 minutes, it is better to wrap it in clean cloth;
- shake off excess salt and add spices (any to taste, for fish) to the grill;
- and for 10 minutes on the coals, the fish cooks very quickly (do not overcook);
- Serve and decorate with vegetables.
Asp caviar
If during gutting you find caviar in the asp’s belly, do not rush to throw it away. Fried asp caviar is a real delicacy that all lovers of fish dishes should definitely try, and even people who don’t particularly like fish on their menu will be able to appreciate such an unusual dish.
When gutting fish, carefully remove the eggs, being careful not to damage the film. Rinse off any remaining discharge from the caviar and dry. Lightly salt and pepper; you should not use other spices, they will overwhelm the delicate taste of the delicacy. Place the caviar on hot butter in a frying pan and fry for 3-4 minutes on each side.
If the film breaks and the eggs scatter, don’t worry, you can make wonderful caviar pancakes: mix the caviar with salt, pepper, one egg white and a small amount of flour. Spoon the resulting mixture into well-heated vegetable oil, fry on both sides for 2 minutes each.
