A step-by-step recipe for hot salting river fish caviar. Nuances of technology, storage rules.
River fish, be it pike, perch, roach, carp, crucian carp, bream or rudd, serves as a source of very tasty and healthy caviar. It can be fried, used in fish soup, or salted. In any case, it turns out to be a tasty and satisfying dish.
Salting river fish caviar at home is an excellent way to prepare this product. It allows you to create a truly real delicacy with your own hands. The easiest option is to salt the product by simply adding salt to it and stirring it, but without heat treatment, parasites may remain in it. To eat tasty and aromatic caviar without harming your health, it is better to resort to the hot method.
How to salt the caviar of river fish, preserve the maximum of nutrients, taste and aroma and at the same time eliminate unwanted microbes - read further in the step-by-step recipe.
See also how to cook cod caviar soufflé with semolina in a steam bath.
- Caloric content per 100 g - 59 kcal.
- Servings - 10
- Cooking time - 30 minutes
Ingredients:
- Caviar - 1 kg
- Water - 1 l
- Salt - 2 tablespoons
- Spices on request (laurel, black and allspice)
Step-by-step hot cooking of salted river fish caviar
1. Salting river fish caviar involves several crucial steps. But first of all, you need to process the raw materials. It should be fresh - it is better to use caviar from freshly caught fish. The fatter the fish and the larger the eggs, the tastier the finished dish will be. Thoroughly rinse the caviar and remove the outer film in the most appropriate way. In some cases, you can use a spoon to simply scrape off the eggs, or rub the product through a sieve or colander. You can also skip the caviar mass through a meat grinder, loosely twisting the knife, so the caviar will come out, and the film will wrap inside.
2. Before salting river fish caviar in a hot way, you need to prepare a special brine. To do this, heat the water to a boil in an enamel saucepan, dilute salt in it. Next, add the bay leaf, as well as allspice and black peppercorns. It is noteworthy that the laurel will not only give a special aroma, but also replenish the useful properties of the finished product, because during a short cooking period, it releases vitamins and minerals into the brine. Boil for 5 minutes and remove all spices.
3. Next, pour the caviar mass into the brine and, according to the recipe for salting river fish caviar in a hot way, boil for 4-7 minutes with constant stirring. During this time, debris and excess foam must be removed from the surface of the water. Boiling water kills a large number of parasites, making the product safer to eat.
4. At the end of this process, the caviar changes color, becoming lighter. At this point, you need to turn off the heat, cover the pan with a lid and leave for 20 minutes.
5. Next, put cheesecloth in several layers on a sieve. Pour prepared caviar here. Within 10-20 minutes, the water will gradually drain. To speed up this process, you can stir the mass with a spoon.
6. This recipe for hot salting of river fish caviar does not provide for the introduction of any preservatives, so it can be immediately placed in a container under the lid and refrigerated. The shelf life of such a workpiece is no more than 1 month. To extend the shelf life, you can roll the product into a glass jar after sterilizing it. It must be applied so that a small air cushion remains under the lid.
7. The recipe describing how to hot salt river fish caviar is quite simple and practical. Such a product can be served both to an everyday table and to a festive one. It goes well not only with white bread croutons, it can also be added as a filling to butter pancakes or used in salads.
See also video recipes:
1. How to salt caviar at home
2. Salting caviar - an easy way
