Pike caviar frying recipe. Pike caviar. Recipes for cooking at home. How to cook pike caviar - preparation

Toothy bony is not to everyone's taste and not every hostess wants to mess with her. But her caviar is almost a delicacy. It can be found only in freshly caught fish in winter, before spring spawning. Ice cream is always sold gutted, and its taste, to put it mildly, is not the same ...

Those who consider pike tasteless simply do not know how to cook it. But there are many recipes for cooking its meat and caviar:

• fillet in batter, fried with butter in a pan;

• meat stewed with sour cream;

• breaded pieces fried with onions;

• fried or salted caviar;

• minced fillets, onions and potatoes are used as a filling in closed yeast dough pies;

• fragrant fish soup, body meat, meatballs, you can’t list everything.

To cook deliciously, it is enough that your husband loves fishing and regularly indulges you with fresh fish.

Fried pike caviar is a vivid example of simplicity and incredible taste. To cook it, we need the actual caviar, salt, vegetable oil (sunflower or olive) for frying and flour for boning. You can also roll in breadcrumbs, only they absorb too much oil.

Cooking process

Recipe 1 is simple.

We send the pan to the stove and pour vegetable oil into it.

At this time, washed caviar (real fishermen recommend not washing it at all!) salt and roll in flour or breadcrumbs.

Then we reduce the power of the fire, cover the dishes with a lid so that the yastyki warm up in the very middle. Delicious pike caviar is ready.

It is served as an independent dish with mashed potatoes, fresh herbs and vegetable salads. Perfect as a cold appetizer.

Recipe 2 is delicious.

In addition to this recipe, there are several more. One of them is cakes.

For him, we will have to free them from the films and put them in a bowl, add one chicken egg (raw), salt, pepper, and one tablespoon of mayonnaise. Whisk everything with a fork.

We take the caviar mass with a tablespoon and put it like pancakes in a pan with hot vegetable oil.

As soon as the bottom is lightly browned, turn over. Then put on a plate, sprinkle with finely chopped herbs (dill, cilantro) and green onions.

Boiled potatoes or rice fried with onions are perfect for a side dish.

Even in Rus', pike caviar was considered a delicacy and incredibly tasty product. Most often, caviar is salted, resulting in an amber snack. But modern housewives have learned to fry, dry and even freeze eggs. Today we will talk about how to cook pike caviar.

Fragrant appetizer for your table

If you have a catch on the table that contains a pike, do not rush to get rid of the caviar of this predator. From it you can make a delicious and fragrant snack. Such caviar is served to the table with sandwiches.

How to salt pike caviar? There are many options. For beginners in this business, it is better to start with the simplest method, the so-called dry salting.

Compound:

• 0.35-0.4 kg of pike caviar;
• 1 st. l. fine-grained salt;
• onion head;
• 1 st. l. refined sunflower oil.

Cooking:

Almost like a store

And here is another recipe for pike caviar at home. This salting method is slightly more complicated due to the processing of the product. To improve the taste, in addition to salt, you can add aromatic spices, seasonings and spices at your discretion.

Compound:

• 1 liter of filtered water;
• refined sunflower oil to taste;
• 0.5-0.6 kg of pike caviar;
• 2 tbsp. l. salt.

Cooking:

1. Pour filtered water into a thick-walled dish.
   


2. Place a pot of water on the stove and bring to a boil.
3. We begin to gently rub the washed pike caviar on a coarse grater.


4. Such a culinary life hack will help us quickly get rid of excess film.
   
5. We throw away the film, and transfer the cleaned caviar to the bowl.
   
6. Meanwhile, the salt water has already boiled.
7. In this water we shift the pike caviar and stir thoroughly.
   
8. The eggs will settle to the bottom, and foam will appear on the surface, which must be removed.
   
9. By the way, in this way we will wash the caviar more thoroughly, removing particles of dirt.
10. In this form, leave the pike caviar at room temperature for a quarter of an hour.
    
11. While there is time, we will make a small design.
12. Cover the top of the pan with 2-3 layers of gauze.


13. We make a bag out of gauze and hang it horizontally above the pan.
14. We leave the pike caviar for some time in gauze so that the glass is excess liquid.
    
15. Then we shift the caviar into a glass container.
16. Add refined sunflower oil, salt, spices, aromatic spices to taste, mix.
17. The caviar is ready for use.

Recipe for the lazy

According to many housewives, fried pike caviar is an unusually tasty product enriched with vitamins, micro and macro elements. Do not rush to throw away caviar when cutting a pike carcass. It will make an excellent dish that will complement a vegetable or cereal side dish.

Compound:

• 0.5 kg of pike caviar;
• 1 tsp fine-grained salt;
• 3 art. l. refined sunflower oil;
• ¼ tsp ground black pepper.

Cooking:

1. Gut the pike carcass.
2. Rinse the caviar carefully with running water.
3. We will remove the film and veins. All actions must be performed very carefully, since the integrity of the fish offal can be easily damaged.
4. Pour refined sunflower oil into a thick-walled pan.
5. We heat it up and lay out the caviar.
6. Season it with salt and black allspice.
7. We spot for five minutes, and then turn the caviar over to the other side.
8. Add pepper and salt.
9. That's all - fried caviar is ready.

On a note! Think twice before freezing pike caviar. Most chefs do not advise exposing caviar to low temperatures, because after defrosting the eggs will turn into gruel, and you will no longer be able to cook the original dish. This is due to the fact that the water in the membranes of the eggs crystallizes, as a result of which their integrity is violated.

If you decide to cook pike caviar as a second course, then during the preparation process it is important to maintain the integrity of the fish offal. Also, pike caviar can be used as a filling for pies and rolls.

Compound:

• 500 g of pike caviar;
• 3 art. l. wheat flour;
• salt and a mixture of peppers - to taste;
• refined sunflower oil for frying.

Cooking:

1. We prepare pike caviar as described in previous recipes. It is important not to disturb the integrity of the product during the removal of the film and veins.
2. Pour the sifted flour into a separate bowl.
3. Mix flour with fine-grained salt and ground pepper.
4. Dry the washed pike caviar with paper towels.
5. Dip it well in flour and put it in the pan.
6. Fry in refined sunflower oil until tender.
7. You can serve caviar to the table with vegetable salad and spicy sauce.

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Fried pike caviar

Even among fish lovers, the attitude towards pike and pike caviar is contradictory. Fishermen have only one answer: "They don't know how to cook."

Pike caviar is a universally recognized delicacy that was served with a festive royal feast. She's not that easy to get. Sometimes it is possible to extract from freshly caught fish in late winter, when spring spawning is approaching. Products made from thawed caviar are edible, but inferior in taste to dishes made from fresh caviar.

How to fry pike caviar

Two main options: fry caviar in ovaries (together with films) and in the form of caviar mass. Additional ways: fry pancakes with caviar, pancakes or cutlets.

Before cooking, produce:

1. Washing the caviar, getting rid of mucus, blood and other contaminants. If the caviar is cooked in films, it is carefully removed from the body of the fish and washed carefully so as not to damage the protective shell.

When caviar mass is required for cooking, proceed to the next steps.

2. Film separation is carried out in any convenient way. Rubbing through the cells of a sieve or colander, twisting in a meat grinder, pouring boiling water. It is necessary to remove all the scraps of the film so that the mass remains clean.

3. Caviar, cleaned of films, is thoroughly washed again. Filter through a fine sieve or cheesecloth so as not to lose the smallest eggs, allowing all the liquid to drain.

Caviar is ready for frying.

Note:

Fishermen recommend not to wash caviar at all. If it is independently removed from fish carcasses, it is enough to carefully wipe it with clean napkins so as not to damage the protective film, otherwise the eggs will crumble ahead of time.

How to fry pike caviar in a shell

Caviar in films is ready-made pieces that are rolled in flour, salted, peppered and allowed to lie down for a while so that the seasonings are absorbed.

Then the pieces are laid out in a single layer in a heated frying pan when the vegetable oil for frying is heated. Each side is fried until golden brown over medium or low heat for 2-5 minutes, depending on the thickness. It is better to cover with a lid so that the internal mass of caviar has time to fry.

The pieces are tasty and appetizing. Some people find that fried caviar is dry and sticks to the teeth unpleasantly. Caviar in ovaries absorbs oil, it turns out juicy and pleasant to the taste. An excellent appetizer, an independent second course, served with any side dish suitable for fish.

Having tried fried yastyki for the first time, you can understand how pike caviar is useful. Taste, richness and nutrition.

Note:

If you use breadcrumbs instead of flour for boning, you will need a little more oil. Its excess is easily removed if the fried pieces are dried with paper towels.

How to fry caviar mass without shells

1. Even easier. Salt and pepper to reduce the caviar smell. Put the mass into hot oil and fry until golden brown, stirring constantly. It is important to fry all the eggs, but not overdry, otherwise the taste will deteriorate. A couple of extra minutes on the fire - and the dish is spoiled.

Caviar mass is often fried with onions. First, chop the onion, spread it in a pan and fry until almost cooked. Then caviar is added, peppered, salted and the dish is brought to readiness of caviar.

2. If there is not enough caviar, it is not mixed. On medium heat, fry the lower side until a stable crust, then turn the cake over, cover with a lid and bring the lower part to readiness. Sprinkle the finished caviar with chopped herbs.

Note:

The taste of fried caviar is easy to improve by adding dry or fresh herbs. Dry herbs are added shortly before the end of frying. Chopped greens are placed in the caviar mass at the discretion of the cook: before frying, sprinkle caviar a few minutes before removing from heat, after removing. Eggs are driven into the caviar mass, mayonnaise or sour cream is put.

You can come up with as many variations of recipes for fried pike caviar as your imagination tells you.

What is useful pike caviar

River fish caviar, including pike caviar, is useful for valuable minerals and vitamins that a person receives with food. Almost all substances are well absorbed by the human body.

Low calorie content and a small percentage of fat allows you to eat caviar dishes without fear of gaining excess weight. They help improve health due to the nutritional value and beneficial properties of this dietary product.

Why pike caviar is useful to people:

• Strengthens and enhances the activity of the immune system due to nutrients.
• Improves brain tone.
• Brings pressure back to normal.
• Strengthens the elasticity of the muscles and walls of the cardiovascular system, helping the heart to work rhythmically.
• Improves blood flow in the body.
• Increases hemoglobin.
• Cleanses the skin.
• Strengthens hair, nails.
• Improves the activity of the nervous system.
• Slows down the aging process.

How to fry pike caviar in the form of cutlets and pancakes, read in other articles of the Fishing for All website.

Pike caviar is an extremely valuable nutritious product. It is rich in various vitamins and minerals. The dishes prepared from it are distinguished by excellent taste. Pike caviar can be salted, or you can fry in a pan. Fried caviar is an excellent product that will appeal to every household.

The process of its preparation is extremely simple. The most important thing is constant control over the frying time of pike caviar, since an extra couple of minutes can significantly spoil the taste of the dish. Caviar is a very delicate and delicate product that can be easily dried out and spoiled. Consider what is the technology of frying pike caviar.

Recipe #1

It is necessary to take pike caviar (500 g), rinse it gently and put it on a napkin or waffle towel so that water can drain from it. It is not necessary to remove the film from the caviar, as it is necessary to maintain its integrity.

Sift wheat flour (0.5 kg) into a small container, add black ground pepper, a pinch of table salt to it and mix everything thoroughly. Roll the pieces of caviar a little in flour and place them in a well-heated frying pan. Fry the caviar over medium heat for about 3 minutes on each side. After that, reduce the heat to a minimum, cover the pan with a lid and continue to fry the caviar in this way for another 7-10 minutes. It is recommended to serve fried pike caviar with grilled vegetables and herbs.

Recipe number 2

Wash and chop greens (half a bunch) and green onions (half a bunch). Put the caviar in a container and beat with a fork. Add a broken egg (1 pc.), mayonnaise (1 tablespoon), as well as ground black pepper and salt to taste to the resulting mass.

Pour vegetable oil into a well-heated pan. As soon as it is heated to the limit, put in it (using a tablespoon) prepared caviar. Fry for a few minutes until golden brown. Turning the caviar over, fry the other side in the same way. Caviar is ready. To the table, serve the dish hot, sprinkling it with herbs.

If you can’t immediately fry pike caviar, then you can put it in a deep container, sprinkle with coarse salt and put it in the refrigerator. In this form, it can stand for several days without compromising its quality. And when inspiration and time appear, then just get it and fry it according to the instructions for recipe number 1. Bon appetit!

Pike caviar is a true delicacy, not inferior in taste and usefulness to red or black caviar. Now the extraction of a valuable offal is quite problematic, because catching pike during the spawning period is prohibited. Despite this, buying fish in the market or catching it in the river, you can buy specimens with caviar. Then a logical question arises, what to do with pike caviar. The recipes for this product are quite diverse.

Useful properties of the product

Previously, it was extremely difficult to get pike caviar in large quantities, it was served only at the festive table along with pancakes and other traditional dishes of Russian cuisine. Now valuable fish, in the belly of which you can find caviar eggs (bags of eggs), are sold in markets and shops. Such a valuable find makes housewives think about what to do with pike caviar. Of course, pickle, wither or fry. Separately, you can purchase the offal itself if the caviar found in the fish is not enough to cook the dish.

As for taste, pike caviar is not inferior in this red or black caviar. The product itself is considered dietary. It is impossible to ignore its useful properties. A low-calorie product will be a great addition to the menu for people who are on diets and want to get rid of extra pounds. Unfortunately, numerous diets greatly deplete the human body, which lacks many nutrients during this period. Pike eggs more than compensate for this, enrich the body with nutrients and vitamins.

What set of vitamins, micro and macro elements is contained in pike caviar:

Another advantage of fish caviar is the ability to increase hemoglobin. The use of the product is recommended for people with low hemoglobin.

Rules for preparation and cleaning

Pike caviar is a unique delicacy product, which in terms of its taste and useful qualities is not inferior to the offal of sturgeon fish. Its main advantage lies in its affordable cost and ease of cleaning. It is enough just to know how to cook pike caviar at home.

The most popular cooking recipe is salting or pasteurization. The salted product is served to the table in its pure form or with various dressings, for example, chopped onions, vinegar, sour cream. Due to its excellent taste, caviar will be an excellent snack for a feast.

Before salting, it is necessary to thoroughly clean the product, remove the caviar grains from the ovaries, remove all inclusions. After the fish is gutted, and the bags with valuable contents are removed, you need to clean the caviar from blood and film. There are several quick cleaning methods:

Regardless of which cleaning method was chosen, the washed eggs must be placed in gauze. A piece of gauze fabric is folded four times and placed at the bottom of a colander, washed caviar is also sent there, from which the water must completely drain. After that, the product can be considered ready for further processing and salting.

Ways to salt pike caviar

There are several ways to salt caviar caught in pike - quick salting with heat treatment, classic and soaking in saline. In the first case, the product can be consumed already 6 hours after preparation. The classic recipe involves eating the finished delicacy in food in a week. The third method is the fastest, because the delicacy will be ready in 30 minutes.

Quick salting

Pike caviar itself has a unique taste and does not need additional spices, so for its preparation you only need caviar (500 grams), a tablespoon of Extra salt and a small amount of purified water. Since it will not be possible to extract such an amount of product from one fish, you can buy it in the store or recalculate the proportions. For example, for 250 grams of eggs, take 1 teaspoon of salt.

Recipe for pike caviar:

• Pour the eggs, cleaned from films and inclusions, into a deep bowl and pour only boiled water. This will quickly sterilize the product and get rid of harmful microorganisms.
• Mix the caviar well and drain the hot water. Pour the eggs a second time, but with cooled water at room temperature. Then rinse several times under running water and pour into a fine sieve to completely get rid of excess liquid.
• Mix the fish caviar with salt and mix well with a spoon. Mix the ingredients until the salt is completely dissolved and begins to form a foam. Remove it with a spoon and send the container to the refrigerator.

After 6 hours, the delicacy will be ready to eat. A great option to please guests or household with a delicious delicacy. In order for the dish to be ready for dinner, its preparation should begin in the morning. A feature of salted caviar prepared in this way is that it can be stored in the refrigerator and sealed packaging for a month.

Snack with butter

If you want to prepare for the holiday in advance, and you have about a week left, then you can safely start cooking the delicacy according to this recipe. To pickle caviar at home, you will need 500 grams of the product, 2 tablespoons of salt and refined vegetable oil.

Recipe:

• rinse the caviar bags, clean the eggs from the eggs and pour them into a deep enameled bowl;
• mix the main ingredient with salt and rub the mixture well until a homogeneous mass is formed;
• skim off the resulting foam and pour the contents of the bowl with vegetable oil so that it completely covers the ingredients.

If you salt the caviar in a similar way, then it will be ready for use after 7 days, during which time the salt will completely destroy pathogenic microbes. The finished dish can be served separately in a beautiful salad bowl, as well as as an appetizer, spread on sandwiches.

Salt solution method

The advantage of this recipe is that you do not need to knead the ingredients with a fork. Thanks to salting in a saline solution, the structure of the eggs is not disturbed. The result is a coarse-grained snack. For cooking, you need 1 liter of boiling water, 500 grams of caviar and 4 tablespoons of salt.

Cooking process:

1. Clean the caviar from the films, put in a deep bowl and rinse well under running water.
2. Prepare brine by mixing salt with a liter of boiling water. Only boiled water will quickly disinfect the main ingredient.
3. Pour the eggs with the prepared solution, cover the bowl with a lid and let the product brew for half an hour.
4. Pour the salted caviar into a fine sieve to get rid of excess liquid.

This method of salting will allow you to prepare a quick, incredibly tasty and fragrant snack for the festive table in just 30 minutes. The dish can be served separately or in tartlets, as well as an addition to pancakes. Salted caviar prepared in this way goes well with vegetable oil and young onions.

Other cooking methods

Salting is not the only way to cook pike caviar. Dried caviar pouches, caviar cutlets or fried yastiks have an excellent taste.

• Dried product is an excellent snack for beer during a feast. To prepare it, the yastyki, washed under running water, must be rolled in a large amount of salt, put in an enamel bowl, covered with a plate and placed on top of some kind of weight, for example, a cup of water. The whole structure is sent to the refrigerator for 3 days, after which the bags are thoroughly washed from salt. You need to dry the caviar for a week. It is important to constantly ensure that flies do not fly around the delicacy, which can quickly spoil the product.
• Fried yastiks are a good idea for a family lunch or dinner. Preparing the dish is quite simple. It is necessary to remove the bags from the gutted fish, rinse them under cold water, roll in a small amount of flour and salt and fry in a hot frying pan with heated sunflower oil. To make the dish ready, it is enough to fry the caviar bags for 2.5 minutes on each side.
• Caviar cutlets are a great alternative to fish or meat cutlets. To prepare a delicious dinner, you will need 500 grams of caviar, 3 tablespoons of flour or breadcrumbs, one small onion and a chicken egg. All components are mixed and seasoned with spices to taste. After that, you can proceed to the formation of cutlets and frying.

There are many options for frying pike caviar cutlets; cooking recipes differ in their component composition. For the brightness of the finished dish, carrots can be added to minced caviar, and additionally chopped fish can be used to enhance the fishy taste.

Regardless of which cooking method is chosen, you will get an excellent dish, rich in useful substances, which will decorate any table and delight not only an adult, but also a child with its unique taste.