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Pike caviar salting - recipe with photo:

Rarely is it possible to catch females of pike in such an amount that more than half a liter can of caviar comes out after cutting. Therefore, the recipe for salting pike caviar will be compiled for a half liter jar.

Salting pike caviar begins with the preparation of everything you need.
You will need:

  • A small saucepan or a 2-quart deep cup
  • Just a cup or liter container
  • Fork
  • Tablespoon
  • Coarse sieve
  • Kettle with boiling water
  • Half liter jar with plastic or screw cap
  • Salt, preferably sea salt

Pike caviar salting - recipe with photo:

Having spread the pike, it is necessary to carefully remove the caviar bags from it, so as not to break the hymen, in which the eggs are located. Then rinse the bags under running water.

Cut the washed bags and put them in any kind of dish, for example, a small saucepan, and pour boiling water over them so that the water covers the caviar by about 1 cm.

This will make the caviar cloudy and turn light yellow. They are afraid of this, not worth it, because after carrying out further procedures, it will acquire a natural color and transparency. Next, the poured caviar for 3-5 minutes, gently mix with a fork in a circle, separating the hymen from the caviar. The hymen wrapped around the fork is thrown away.
After this procedure, the caviar swells and sits on the bottom. The water is drained.

After the water is drained, the caviar must be washed with plain water, stirring with a fork. Rinse until the water in the saucepan becomes clear.

The washed caviar must be filtered through a coarse sieve,

trying to run away as much water as possible, and the caviar turned out to be crumbly. Strained caviar is put into a bowl for pickling.

On half a liter of salt caviar, you need to pour a teaspoon of salt without a slide. Stir the caviar and salt with a fork. When the caviar begins to salt, it will acquire transparency and a natural yellowish color.

The resulting foam after placing the caviar in the jar

will disappear after a while.

Spoon the salted caviar into a jar, close the lid and refrigerate for 6-8 hours. Then you can eat it.

To give the caviar a specific taste. In caviar, you can chop the onion into half a liter of a small head, add a pinch of ground pepper and 1/3 teaspoon of vinegar.

Eating

Spread butter on a thin slice of bread, and a layer of caviar on top.

Bon Appetit