Pike perch is a valuable commercial fish, but pike perch caviar is even more valuable. Recipes for cooking caviar dishes are quite simple, and they can be cooked at least every day. After all, zander caviar is valuable because it contains a minimum of fat and at the same time a huge amount of easily digestible proteins, amino acids and minerals.

How to cook zander caviar?

How to cook pike perch caviar at home, and what can be cooked from it? Unlike sturgeon caviar, which is only salted, pikeperch caviar can be cooked in different ways. Depending on the habitat and species, pike perch come in different sizes. River pike perch on average weighs from 3 to 5 kg, but there are individuals of 15 kg each, and it is these sizes that determine how much caviar can be obtained from one fish. After all, eggs are contained in eggs, that is, in film bags. If the individual is large, one ovary can weigh about 1 kilogram, and this caviar is easier to pickle. Smaller ovaries, weighing 100–200 grams, are more convenient to fry. The size of the egg does not affect the size and quality of the eggs themselves, and the point is solely in the convenience of cooking. Let's see the basic recipes, what can be prepared from pike perch caviar?

Recipe for salting zander caviar at home:

Most often, caviar is salted so that later you can spread it on bread and make sandwiches. To do this, free the caviar from the ovaries (films). In industrial conditions, caviar is ground through a sieve, but there is no such equipment at home. Most hostesses combine caviar cleaning and heat treatment. This greatly simplifies the salting of caviar and speeds up the process. Cut each ovary with a sharp knife and place the caviar in a deep saucepan.

Boil water with salt (brine) in a separate saucepan. Depending on the amount of caviar, take so much water that it completely covers it. For every liter of water, add two tbsp. l. salt and boil until the salt dissolves.

Pour boiling water over the caviar, cover with a lid and let the caviar steam for 10-15 minutes. After the brine has cooled, stir the caviar vigorously with a fork. You will see how the film will wrap around the fork, and the caviar itself will noticeably brighten.

Drain the caviar into a sieve and rinse with cold water until the water runs clear. If you see film residue, remove it.
Leave the caviar in the sieve for 30 minutes so that the water is well glassed and the caviar is not watery.

Try caviar for salt, literally a couple of eggs. If necessary, salt it with fine Extra salt, but do not get carried away. Pour the caviar into the pan and pour in the vegetable oil. For 1 kg of caviar you need about 100 grams of vegetable oil. Arrange pikeperch caviar in clean jars with lids and put them in the refrigerator. Caviar will be ready for use in 5-6 hours.

Another recipe for salting zander caviar involves subsequent drying. In this case, the ovaries are needed whole, without damage. Yastyki are washed in cool water, sprinkled with coarse salt on all sides and placed in a plastic or glass container. Salt can not be spared and generously pour layers of caviar. Then the container with caviar is closed with a lid and put in the refrigerator for 7-10 days.

After standing, the caviar is washed in running water from salt and dried. Although, you can eat it like that, right in the film.

Fried zander caviar

How to fry pike perch caviar in a pan if the ovaries are small?

There are no special secrets here. It is not necessary to clean the film, because this small bag keeps the eggs from spreading in the pan.
Wash the yastyky, salt and leave them in a bowl, while preparing a side dish or salad. Caviar needs to be salted a little and lie down for 20-30 minutes.

After that, pour vegetable oil into the pan and heat it well.

A good result is the frying of breaded caviar. For breading, you can use flour, breadcrumbs or semolina. Roll each egg in breadcrumbs and fry them on both sides until a pleasant golden color is obtained.

Pike perch cutlets

Pike perch caviar is very useful for children, but they rarely like salted or fried caviar. Children can be deceived a little and cook cutlets from pikeperch caviar. You can get creative with cooking meatballs. After all, pike perch caviar is quite watery, and, one might say, liquid. In order for the cutlet to keep its shape, it needs some kind of filler.

Most often, the filler is the crumb of white bread, soaked in milk, but you can add breadcrumbs, starch or boiled pasta. In the latter case, you will not need to prepare a side dish for cutlets separately.

The first step is to clear the game from the film. Put the caviar in a deep bowl and beat it with a fork or mixer. The film will wrap around the beaters, and the caviar will become more uniform.

Salt and add eggs to the caviar, grated onion and filler (semolina, bread, pasta, etc.). If you like fluffy meatballs, add a pinch of baking soda to the minced meat.

Minced meat will still remain liquid, and it should be laid out on a heated pan with a spoon. Fry the patties on both sides until done.

For 1 kg of zander caviar you need:

If desired, after frying, you can put the cutlets in a deep saucepan, add 50 g of water, a tablespoon of sour cream and simmer for 10 minutes over low heat. Cutlets from pike perch caviar will become more tender and airy.

Fritters from pikeperch caviar

"Ikryaniki", or pancakes from pikeperch caviar, are prepared almost according to the same recipe as cutlets.

For "hooks" you need:

Optionally, you can add grated onion, garlic or herbs.

Pike perch caviar is washed and beaten with a mixer until a homogeneous mass is obtained. Then gradually stir in the eggs, flour and add a little salt.

The consistency of the “dough” for pancakes is more liquid than for cutlets, but pancakes are no less tasty.

Pour small portions of cakes into a hot frying pan and bake them on both sides until cooked. The readiness of the pancakes is determined visually when they reach a golden color and an amazing smell.

Pike perch caviar is a product that is difficult to spoil. But to make your dish delicious, read the recipes and cook with us.

Pike perch caviar is a source of easily digestible protein, vitamins B, C, A, E, amino acids, calcium, magnesium, zinc, copper, iron, nickel, manganese. Various dishes are prepared from this product, but home-cured caviar is especially tasty.

Pike perch caviar: how to cook?

How to salt zander caviar

To salt the caviar, you will need:

800 g of caviar; - 300 g of salt for the solution; - 3 liters of water for the solution; - 1 teaspoon of salt; - 4 tablespoons of oil.

Place pikeperch caviar in a deep bowl and chop it with a sharp knife. Now pour a boiling solution of table salt (from 1 liter of water and 100 g of salt) and stir it well with a fork so that films are wound around it. Then drain the liquid, prepare a new solution of water and salt, taken in the same amount, and refill the zander caviar. Repeat the manipulations with the fork, drain the brine again and select the films. Pour the cleaned caviar for the last time with boiling water with salt, prepared from the last 100 g of salt and a liter of water. Mix thoroughly again and fold on a fine sieve for 15 minutes.

Pour 2 tablespoons of vegetable oil into a clean liter jar, fill it with 70% caviar, add a heaping teaspoon of salt and mix. Now fill the jar with caviar and pour 2 more tablespoons of vegetable oil on top. Close the jar with a lid and put it in the refrigerator, after 5 hours it can be eaten. Caviar is lightly salted, crumbly, delicate yellow.

You can make wonderful sandwiches from salted pike perch caviar. To do this, you need to spread butter on slices of a loaf, put caviar on top and decorate it with herbs.

Pancakes from zander caviar

Appetizing pancakes are obtained from pike perch caviar. To cook them, you will need: - 150 g of caviar; - 1 carrot; - 1 onion; - salt to taste; - 1 tablespoon of vegetable oil; - 1 tablespoon of flour; - 1 tablespoon of starch; - 1 chicken egg.

Rinse the pikeperch caviar, free from the film and chop with a blender. Pass the carrots through a fine grater, cut the onion into several pieces and also pass them through a blender. Mix caviar, vegetables, egg and vegetable oil in a bowl. Add flour and starch to the prepared mixture, mix thoroughly again.

Fry thin pancakes in a preheated non-stick skillet until golden brown. Serve with vegetable salad and sour cream sauce.

At home, you can salt the caviar of any fish, as long as it is freshly caught. Home-cured caviar is especially good in a duet with rye bread. Sandwiches with it will be an excellent addition to your menu. We will learn how to properly salt caviar at home, what recipes for salting caviar to use, and how to salt pike, pikeperch and perch caviar. Simple recipes will help you properly salt caviar and diversify your table with this delicacy.

How to salt caviar?

Despite the fact that there are periods of spawning ban, amateur fishermen, depending on the fishing rules of a particular basin, are allowed to fish a little at this time for certain gear from the shore outside the spawning grounds. And, it happens that a fisherman comes across a fish with caviar. If you followed the rules when fishing, then with a clear conscience you can salt the caviar at home. This is an incredibly tasty and valuable dish. And it does not matter whether it will be perch caviar, pike caviar, pikeperch caviar, bream caviar or other fish. In the event that you know how to properly salt caviar at home and have proven recipes for salting caviar in your piggy bank, your pleasure is guaranteed.

What you need to know before salting caviar at home:

Caviar for salting should be fresh, that is, extracted from freshly caught fish.

The fatter the fish and the larger the caviar, the more pleasant it will be for you to eat it.
First of all, recipes for salting caviar of pike, pike perch, crucian carp, bream are popular, you can salt perch caviar.

It is important to clean the caviar from the chaff: open the film and rub the back of your hand through an enameled colander - an aluminum colander is not suitable, because its sharp edges will spoil the eggs.

How easy it is to salt caviar at home - a universal recipe:

To salt fish caviar at home, you will need an enamel pan, gauze, as well as water, salt, seasonings (bay leaf, black pepper and allspice. Pour water into the pan three times more than prepared caviar. Let the water boil and plentifully salt, lower the seasonings.Next, you need to turn off the stove and pour the caviar into the prepared water, not forgetting to stir.Leave it to stand under the lid for about 15 minutes, and then discard the caviar through gauze.The cooled caviar is removed in the refrigerator.Stored for about a month.

How to salt zander caviar?

Pike perch - in itself - an excellent fishing trophy. And zander caviar is a source of easily digestible protein, vitamins of groups B, C, A, E, amino acids, calcium, magnesium, zinc, copper, iron, nickel, manganese. Pikeperch caviar can be fried, but home-salted pikeperch caviar is just as tasty.

800 g of caviar, 300 g of salt for the solution, 3 liters of water for the solution, 1 teaspoon of salt, 4 tablespoons of oil.
Recipe for salting zander caviar:

Place pikeperch caviar in a deep bowl and chop it with a sharp knife. Pour boiling salt solution from 1 liter of water and 100 g of salt and stir it well with a fork so that films are wound around it. Then drain the liquid, prepare a new solution of water and salt, taken in the same amount, and refill the zander caviar. Repeat the manipulations with the fork, drain the brine again and select the films. Pour the cleaned caviar for the last time with boiling water with salt, prepared from the last 100 g of salt and a liter of water. Mix thoroughly again and fold on a fine sieve for 15 minutes.
Pour 2 tablespoons of vegetable oil into a clean liter jar, fill it with caviar by 70%, add a teaspoon of salt with Gorka and mix. Now fill the jar with caviar and pour 2 more tablespoons of vegetable oil on top. Close the jar with a lid and put it in the refrigerator, after 5 hours it can be eaten. Caviar is lightly salted, crumbly, delicate yellow.
Now you know how to salt pike perch caviar at home.

How to salt pike caviar?

Home-salted pike caviar is an exquisite delicacy. Pike caviar is in no way inferior in taste to recognized delicacies, and one can talk endlessly about its benefits. Unlike black and red caviar, it is considered more dietary due to its low fat content, but the benefits of pike caviar are high in protein, trace elements, and vitamins A and D. In Rus', pike caviar was eaten with pancakes, and it was highly valued. Each angler should have several recipes for salting pike caviar at home.

To pickle caviar, you will need:
Pike caviar - 550 grams, salt - 2 tablespoons, vegetable oil - 10 ml.

Recipe for salting pike caviar:

Rinse the pike thoroughly and carefully remove the eggs in the bags. Rinse the pike caviar and remove the eggs from the bags, carefully making sure that there are no film residues in the caviar. Add the salt to the caviar and beat it thoroughly with a fork until the salt has dissolved, about 20 minutes. Pike caviar is ready for salting as soon as a white foam appears. Now add 2/3 of the vegetable oil to the caviar and mix well. Put the caviar in a glass jar or saucepan, and pour the remaining oil on top. Close the container tightly with a lid and refrigerate for 5 days. Pike caviar prepared according to this recipe is ready to eat in five days.

If you are impatient to enjoy the taste of homemade salted pike caviar, then take note of the simple and quick recipe for salting pike caviar.

To pickle caviar, you will need:

Pike caviar - 300 grams, water, salt.

A simple recipe for quick salting pike caviar:

Pike caviar, without removing from the bags, place in a deep bowl and place with a fork. Pour 1.5 liters of boiling water into the caviar and stir it for another five minutes, removing the films. Drain the hot water and fill the caviar with cold water, drain again, stirring and removing the films. It is required to wash the caviar thoroughly and for a long time, it may take 10 procedures or even more. After that, the caviar should be dried. Salt the dried caviar to taste and stir until the salt dissolves. Caviar can be transferred to a jar and put in the refrigerator. After 6 hours it is ready for use.

How to salt perch caviar?

Perch is one of the most common fish in Russia. It is found in the fresh water of large reservoirs, ponds, rivers, lakes. Only if you caught perch with caviar, try to cook salted perch caviar. To make it really tasty, you need to salt it properly. To help you, simple salting recipes that will make perch caviar fragrant, tasty and healthy: perch caviar contains folic acid, potassium, phosphorus, omega-3 fatty acids and protein.
Recipe for salting perch caviar with marinade.

To pickle caviar, you will need:

Caviar of one perch, 1 liter of water, 2 tbsp. l. salt, 1/2 tsp. ground coriander, 10 black peppercorns, 4 allspice peas, 2 bay leaves.

Recipe for salting perch roe: Rinse perch roe under warm running water. During the washing process, do not remove the caviar from the bags. Release the caviar from the film. To do this, arm yourself with a fork or spoon. These cutlery will greatly facilitate the process of separating the eggs from the film. Prepare the marinade. To do this, pour water into the pan and add salt. Add lavrushka, coriander, black and allspice peas. Bring to a boil and cook for 20 minutes. Pour perch caviar with hot marinade and mix vigorously. Let the caviar brew for 20 minutes. Drain the marinade with a colander. Make a water bath. To do this, fill a large saucepan with water and place a smaller saucepan in it. Put the caviar in the last one. Boil it for 15-20 minutes. During the cooking process, caviar must be stirred with enviable regularity. Ready perch caviar should be crumbly and white. Such heat treatment will completely relieve it of specific astringency. Ready caviar can be slightly salted to taste. Only if it turned out to be dry, add a few drops of vegetable oil to it. Enjoy your meal!

How to salt trout caviar

Pour a liter of water into the pan, pour 1 ½ tbsp. tablespoons of salt (with a large slide) and a teaspoon of sugar. We put the saucepan with brine on the stove, bring it to a boil and cook until sugar and salt are completely dissolved. Remove the pan from the heat, cool the brine to 50-60 º. Put the ovaries with red caviar in the cooled brine.

Is it possible to salt frozen pink salmon caviar

The process of salting frozen caviar: Thaw the caviar, remove the films, pour water and add 35 grams of salt, Heat over low heat while stirring. In a saucepan, make a new solution using the remaining water, sugar and salt. Drain the brine, put the product on cheesecloth and dry. Arrange in jars, add a little oil.

Pike caviar is rightly considered a royal delicacy for its taste. And unfairly takes the third place after red and black caviar. Dietary due to its low fat content, pike caviar is a valuable source of proteins, trace elements and nutrients. It can also be an aphrodisiac. If you caught a pike and found eggs with caviar in it, you can, of course, take them apart and salt the caviar in a granular form. But it will take as long to play with one or two spoons as with a kilogram. So, dear fisherman, catch pike, large and small, in order to salt not two or three tablespoons of caviar. What is needed for salting caviar First of all, we will wash the caviar, so we need clean water. Lots of clean water. And also salt, it is desirable to use fine, and sea salt, from sea salt caviar becomes more transparent. There are many recipes for salting pike caviar, about them later, and the ingredients used in the salting process are just as diverse. They put in caviar and vegetable oil, and potatoes, and even all kinds of seasonings. For salting pike caviar, you will need Pike with caviar or already separated eggs (bags of caviar). Water. Sea salt. Sunflower oil. Utensils for cleaning caviar: sieve, grater, fork, colander, gauze, possibly a meat grinder and mixer.

But the most difficult and time-consuming in the salting process will be the preparation stage. So it will take a lot of time and patience. We prepare fish and caviar We wash the pike very carefully, we clean the offal. We pull out the bags with caviar (oves) from the fish. Caviar must be "rescued" from these bags, remove the film and clean the eggs from blood, films and other debris. There are several ways: You can pass the yastyks through a meat grinder, but there is a risk that the film will be wound on not very sharp knives and you will have to disassemble everything to clean it. And if the knife at the meat grinder is sharpened well, then the film will be cut, and it will be necessary to find it and catch it among the eggs. Another "quick" way to clean the caviar from the film is used by experienced lovers of salting caviar. This is the mixer method. Everything is simpler here - the film is simply wound on the mixer blades, and it will not be difficult to remove it from there. To clean the caviar from the film, you can use a coarse grater, rubbing caviar bags on it. All film, veins and blood will remain in your hands. In a similar way, you can separate the caviar from the film through a sieve. But most often an ordinary fork, a colander and plenty of water are used. We put the bags in a bowl, three times the volume of caviar, and pour boiling water almost to the top. We take a fork and begin to mix gently for five minutes, so that the films dissolve and rise to the top. The foam and floating eggs are removed with a spoon. Drain the boiling water and fill the caviar with cold water. Mix again, drain and refill the bowl with water. Continue like this until the drained water becomes completely transparent and all the films are gone. It may be necessary to repeat the procedure more than 10-15 times so that the caviar is cleared of unnecessary debris. When you get rid of all the debris and all the films in the caviar, strain it through cheesecloth. To do this, fold a large piece of gauze in two or four times so that strained caviar would fit into the resulting piece of gauze. Cover a sieve or colander with this piece of gauze, and pour caviar with water into it. When the water drains, twist the gauze with caviar into a bag and press down a little so that excess water comes out. Now the caviar is ready for further procedures. IMPORTANT! Check if there is any filth left in the caviar - films, veins or blood. Recipes for salting pike caviar Simple salting with sunflower oil 500 gr. pike caviar, 3 tablespoons of salt, 100 ml of vegetable oil.

Sprinkle the cleaned and washed caviar with salt. Beat with a fork until white foam appears (about 15 minutes). Pour in two thirds of the oil and mix thoroughly and put in the refrigerator. Now we need to prepare glass jars for storing caviar. You can use jars of baby food, horseradish or mustard, the main thing is a small volume. We sterilize the jars in boiling water or in an electric oven for 10-15 minutes. Place the lids on the jars in a saucepan and bring to a boil. Let simmer for five minutes. Sterilized jars need to be cooled, pour caviar and pour sunflower oil on top with a layer 1 cm thick. Tighten the lid tightly and put the caviar in jars in the refrigerator for 5 days. After that, you can eat it. Enjoy your meal! "Hot" method of salting caviar pike caviar, sea salt (for 500 grams of caviar 2 tablespoons of salt), sunflower oil.

In this method, the caviar must fall into a boiling mixture of water and salt. If 400 grams of salt is poured into 1 liter of water, then such a very salty solution is called brine. You need to cook the brine for a couple of minutes, then pour in the caviar. Immediately remove from heat and strain. Oil is poured in just before serving caviar on the table. However, hot-cooked caviar will keep in the refrigerator for two to three days. Although, it is unlikely that this delicacy will stand “idle” even for one day. Recipe "five minutes" It takes a long time to prepare, and caviar is eaten in five minutes. for 200 grams of pike caviar we take 1 liter of water. put on fire and pour in finely ground sea salt - for each liter 2 tbsp. bring the brine to a boil and pour seasonings and spices. Any, to your taste. You can just mix peppers. Pour the cleaned and washed caviar with boiled salt solution with seasonings and leave for 10-15 minutes.

1 kg. pike perch 150 g. salt peppercorns and bay leaf to taste The fish must be cleaned of scales, gut all the insides. Rinse. If the fish is large, then it is necessary to make an incision along the back. This is necessary in order to avoid spoilage. Then you need to take 150 grams of coarse salt, it is even better to use sea salt. Grate the whole fish thoroughly. Especially the gills and cuts on the back.

Put the prepared fish belly up in a wooden barrel. If there are a lot of fish, then each row of fish should be sprinkled with salt and put peppercorns and parsley. Most salt should be placed on the top rows. Then the barrel must be closed with a lid and put oppression on top.

For salting large fish, it should be kept in a cool place for 15 days. If the fish is small, then 5 days is enough for it. After the specified time, the pike perch should be removed, washed in cold water from excess salt. Then hang in a cool and ventilated area to dry.

A very difficult, rather tedious task will be the cleansing of caviar from the ovary film. Having adapted, you can wipe the caviar through the grate, instead of which a badminton racket is often used. All eggs fall into the cells, and the film remains on the grates. Here you need to get used to it and just wipe the caviar, and not push it.

Another good way to clean the ovaries, take a piece of gauze folded four times, moisten it in strong brine, fold all the ovaries on both sides, together we take the ends and begin to roll the caviar over the gauze, all the pieces of the film remain on it, then the caviar carefully dump into the pelvis.

But I gave these methods, if there are a lot of caviar, a few kilograms. We are used to always doing it with basins. And then you sit and eat a sandwich from a loaf cut lengthwise, well smeared with still warm caviar, drinking coffee from a half-liter mug, and even adding it to your mouth with a spoon.

If there is not much caviar, let's say from one small fish, then you can simply pour hot water into a cup (so that only your hand can endure), pour a little salt and put the ovaries there. Just wrinkle them a little in water and they will easily separate, all that remains is to select the entire film, since it tastes unpleasantly hard.

The whole procedure takes about an hour. 1. We take out two ovaries with caviar and rinse in water to wash off the blood.
2. We take cheesecloth, fold it in two layers with a groove and begin to roll caviar over it. This is necessary to separate the eggs from the film. The process is not very fast and takes about 10 minutes for a couple of yastik from one fish.
3. In parallel, someone is preparing "brine" - a strong saline solution. Salt can be dissolved in cold water, but it is more convenient in hot. Let the water cool down to 30-40 degrees. 4. Dip the caviar cleaned from the film into the brine for 5-10 minutes. 5. Drain the water, transfer the eggs to a gauze bag and hang them on a tree so that all the liquid is glass.
Everything. After 20-30 minutes the dish is ready.

• Don't be afraid to crush the eggs. In fresh fish, they are very strong.
• Eggs will move away from the film better if they are poured over with boiling water.

How to salt trout caviar. A few secrets of salting trout caviar

• In many ways, the successful result of salting trout caviar at home depends on the quality of the ingredients. You can salt both fresh and frozen caviar. The latter must be properly thawed before cooking - keep the caviar in the refrigerator for 12 hours, and after that, leave it at room temperature to completely defrost.
• Before proceeding to the main stage, you need to prepare the necessary equipment, namely a glass jar or other container made of non-oxidizable material in which the finished product will be stored, a sieve for washing caviar, a sharp knife.
• If the caviar suddenly turns out to be very salty, do not worry, because washing it with boiled water and black tea can remove excess salt.
• It is recommended to store home-salted trout caviar in the refrigerator for no more than 75 days.

Video How to pickle fish caviar at home.

How to fry caviar. Fried caviar: simple and a little more difficult

First you need to make sure that the caviar is mature: the eggs should be viewed individually, and not look like a cloudy mass. Immature caviar is unlikely to make a delicious dish. Before frying the caviar of river fish, it must first be washed and then cleaned of the remnants of the film of the caviar bag. The simplest, "folk" way of such cleaning is to smoothly squeeze a handful of caviar in a fist.

In this case, the eggs seep between the fingers, and the films remain inside the handful. Remove small leftovers with a knife or fork. Then caviar should be abundantly salted, add ground pepper and mix thoroughly. Finely chopped onions are fried, and then caviar is laid out in a pan with boiling oil and onions. You need to fry the caviar by continuously stirring the contents of the pan. Fried caviar changes its color, which serves as a guide, which fragments are already approaching the stage of readiness, and which still need to be fried.

You can follow a simple path - do not mix the caviar, but wait until one side is completely fried, turn it over to the other side, bring it to readiness and on this dish can be considered ready. It can be served as an addition to a side dish, or as a standalone. A slightly more difficult way is to wait, stirring constantly, until the entire caviar mass is well fried. It will absorb all the oil and acquire a golden hue with an orange tint. When hot, transfer it to another bowl, add butter, finely chopped greens, you can also add pepper. Then mix everything with a mixer or in a blender. Fried eggs have become harder, they will no longer turn into porridge. The resulting paste can be laid out on croutons flavored with garlic.

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Fried zander caviar

Caviar lovers love it in any form. Dishes from pike perch caviar are served on the festive table. Preparations are made from it for the future. In order to protect yourself as much as possible when buying fresh caviar, choose one in which the shells are not damaged. It is cleaner, it has less germs and dirt. This is especially important if the product is chosen for salting.

Pike perch caviar practically does not contain fat, but when frying, it absorbs oil and acquires a pleasant color.

How to fry zander caviar

Before buying, caviar is checked for maturity. If the caviar is ripe, in the eggs, the eggs are viewed separately, one by one. A sign of immaturity is the vague outline of eggs, they look like a homogeneous muddy mass. From immature caviar, dishes are much worse in taste.

Caviar is fried in different ways, most often the enveloping film is removed from it first. The process is called punching, punching, punching.

1 way. Pike perch caviar fried in a film

Each piece (yastyk) is salted on both sides, allowed to lie down for a bit so that they are saturated with salt. Seasoning lovers can sprinkle with something else, such as dried tarragon.

Then roll in flour on both sides and alternately fry each side in a small amount of vegetable oil, laying it out in a hot frying pan so that the pieces do not touch. Make sure that the caviar does not burn. A couple of minutes on each side is enough.

First, the ovaries lighten up. Frying, get golden hue. Fans of reducing calories can, after removing from the pan, place the pieces on paper napkins that will absorb excess oil.

There is an opinion that caviar with the remnants of the film is fried worse, and does not look very appetizing. The taste of caviar of different preparations is different. Therefore, it is easy to choose the option that seemed tastier.

If there is no time to deal with caviar, it can be folded into a bowl, salted with coarse salt and put in the refrigerator. And after a few days fry. If you overdo it with salt, you may have to soak it a little before frying - hold it in cold water for a while, then take it out, dry it and fry the caviar bags in oil.

2 way. Pike perch caviar fried in the form of a mass

For 0.5 kg of caviar you will need:

• onion - 1-2 pcs.
• greens - 0.5 bunch
• vegetable oil - 5 tbsp. l.
• salt, ground pepper to taste

cooking options.

Film removal methods:

• Scrolling caviar through a meat grinder.
• Film cutting with a knife and manual removal.
• Rubbing through the holes of a sieve, colander, grater with smooth holes through which the eggs penetrate without damage.
• Beating with a fork or a special stick on which cloves are stuffed.
• Filling with boiling water, in which the film shrinks, easily separates and merges with water.

After removing the films, the mass is salted and peppered, mixed well. First, finely chopped onion is fried in hot oil until transparent. Then spread the caviar. Fry until tender, stirring frequently. When roasted, the color of the mass changes to bright orange. Roasting is completed when all the eggs are fried, their color will be uniform. Caviar absorbs oil well. With its small amount (lack) it will turn out to be excessively dry.

How to fry pike perch caviar, if there is very little of it?

A small amount of caviar can be fried in the form of a thin cake. Do not stir, just flip with a wide spatula to the other side when the bottom layer is fried. The eggs are not separate and crumbly: when captured with a fork, they break up into pieces of different shapes.

Pike perch dishes

The simplest dish: the caviar was fried and eaten. Preferably with a large spoon, because it turns out very tasty. For variety, it is eaten with other products.

Dishes with ovaries

Fried yastyki pour eggs and bring to readiness.

Fried caviar is served with mayonnaise and other sauces.

Yastyki are fried together with onions. The finished dish is lightly sprinkled with chopped garlic.

As a side dish, fried yastiks are served with mashed potatoes, to which butter is added. Sprinkle with finely chopped green onions, decorate with sprigs of cilantro and other herbs. You can experiment with other side dishes.

Dishes from zander caviar, fried without films

After frying, the eggs become hard. To give them tenderness, they are beaten. A small piece of butter, finely chopped greens are added to the mass. If desired, put a little more pepper. Well knocked down with a blender, mixer, any other device.

The mass is eaten with a spoon, smeared on bread. Served on the festive table, spread on garlic croutons.

Fried pikeperch caviar is delicious with potatoes, stewed vegetables, noodles and pasta.

Read about the methods of salting zander caviar, about cooking cutlets and pancakes from it in other articles of the All about fishing website.

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Caviar from various types of fish has always been considered a delicacy. In an era of total shortage, when this product was literally worth its weight in gold, skilled housewives learned how to cook it on their own and often the taste of such caviar was much superior to factory-made counterparts.

Today, you can find various types of caviar on the shelves of supermarkets, but many still cook it themselves. If you have never cooked caviar, be sure to eliminate this "flaw". You can pickle caviar from almost any fish, however, it turns out to be especially tasty from pike perch. The cooking process is quite simple, the main thing is to strictly follow the instructions.

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1. In order for the caviar to turn out really tasty and appetizing, it is necessary to use only fresh fish. The carcass should be delicately cut, and then the insides removed. Ideally, caviar should not be removed partially, but entirely. The fact is that partial removal of caviar can lead to bile getting on the caviar, as a result of which the delicacy will be bitter.
2. It is necessary to separate the film from the caviar. After that, using a sieve, the holes of which will be slightly larger than the caviar itself, the product should be ground. This technique will free it from fat, the remaining film, damaged eggs.
3. The resulting caviar is thoroughly mixed with salt. If desired, finely chopped onion and ground pepper can be added to the product. After connecting all the components, the caviar should be quite thick. Then liquid cream should be added to the product at the rate of 25 ml of a dairy product for every 200 g of caviar. The ingredients are mixed again. It is recommended to do this carefully so as not to damage the eggs. The product is left for an hour to soak. After the specified time has passed, the delicacy will increase in volume, but the salt may not be completely absorbed. Undissolved crystals must be removed. The preparation time of the product will take two weeks. At the same time, caviar should be stored in a cool place.

You can also cook whole caviar. Doing this is even easier than the frayed version. Whole strips of the product are thoroughly but gently washed in water. Then each piece is generously rolled in salt and placed in a glass container in a tight row. Next, sprinkle the caviar again with salt. The preparation process will last 12 days.