How to pickle pike caviar at home, step by step recipes

Due to its taste characteristics, pike caviar is not in vain one of the royal delicacies. She takes her honorable third place, after red and black caviar. It is considered a dietary product because of the scanty fat content. It is a source of valuable product such as protein.

In addition, it contains a sufficient amount of trace elements and other useful substances. It is quite natural that one pike will not be enough to salt the caviar. Therefore, you need to catch as many predators as possible.

What do you need to pickle caviar

You need to have enough clean water to rinse the caviar well. You can use both ordinary fine salt and coarse sea salt. There are quite a lot of various recipes aimed at preparing pike caviar. As a rule, they differ from each other in the composition of ingredients, which are based on various seasonings.

To pickle caviar, you need to cook:

1. Pike with caviar or ready-made caviar.
2. Water. The bigger, the better.
3. Sea or regular salt.
4. Sunflower oil. The amount of oil depends on the amount of caviar.
5. Containers for preparing pike caviar such as a sieve, grater, fork, colander, gauze, meat grinder, mixer.

The most time-consuming step is the process of preparing caviar, so you need to be patient.

Preparation of caviar and fish

The pike is cut very carefully, with the offal cleaned. At this stage, bags with caviar are selected from the pike. Caviar is released from the bags, as a result of removing the film. After that, the caviar is cleaned of blood and other debris. Since pike caviar is not large, this is not easy to do.

There are several technologies for separating caviar:

• alternatively, a meat grinder can be used, but the film is wound if the knives are blunt or it is shredded if the knives are too sharp. Then you have to remove the film from the whole mass of caviar, like garbage, and this can take a lot of time;
• The second option is associated with the use of a mixer. The film simply wraps around the whisks of the mixer and can be easily removed;
• the third option involves the use of a large-mesh grater. Then all the veins and the film will remain on the hands;
• the fourth method is the same as the previous one, but not a grater is used, but a sieve;
• the next method is based on the use of a colander and a regular fork. You can use a bowl, the volume of which is three times the volume of caviar. Caviar is folded into a bowl, after which boiling water is poured into it. Then, using a fork, caviar is mixed for 5 minutes. The entire film rises to the top along with low-quality eggs. Then the water is drained and cold water is poured into the bowl to rinse the caviar more thoroughly. The procedure is repeated several times until the caviar is completely cleansed;
• at the final stage, the caviar is filtered through gauze, which is folded into several layers. To do this, you need to take and cover the bottom of the colander with layers of gauze;
• caviar, together with water, is poured onto gauze. As soon as the water drains, the caviar is placed in gauze and squeezed lightly to remove as much moisture as possible. The caviar is almost ready for further operations, it remains only to check whether it has been cleaned well.

Recipes for salting pike caviar

Simple technology based on sunflower oil

Ingredients:

• pike caviar – 0,5 kg;
• salt – 3 tbsp. spoons;
• vegetable oil – 100 ml.

Salt is poured into the cleaned and well-washed caviar. A fork is taken and the contents are whipped until a white foam appears. After that, 2/3 of the prepared vegetable oil is poured into the salted caviar and thoroughly mixed, after which the caviar is placed in the refrigerator. While the caviar is in the refrigerator, it’s time to prepare jars for caviar storage.

Since there is not a lot of caviar, it is better to take containers of a small volume, for example, from baby food, mustard or horseradish. Before use, the container must be sterilized with steam or in the oven for 15 minutes. The same procedure should be done with lids.

Caviar is poured into jars, and a layer of sunflower oil, 1 cm thick, is poured on top of it. The jars are tightly closed, and the caviar is moved to the refrigerator for 5 days. After this period, caviar can be eaten.

The method of “hot” cooking caviar

The following components will be needed:

• pike caviar;
• sea ​​salt (for 0,5 kg of caviar you will need 2 tablespoons);
• sunflower oil.

A similar option involves cooking caviar in boiling salt water. If you add 1 g of salt to 400 liter of water, you get a fairly salty solution called brine. After boiling such a solution for 2 minutes, caviar is poured into it. Literally immediately, the caviar is removed from the fire and filtered. Before serving caviar on the table, sunflower oil is added to it for taste. Such a delicacy can be stored in the refrigerator for no more than 3 days, although it is unlikely that it will be able to stand in the refrigerator for so long: they simply eat it.

Recipe “five minutes”

Cooking process:

• 1 liter of water is taken for every 200 g of pike caviar.
• Water is put on fire along with sea salt (fine). Salt must be taken 2 tbsp. spoons for every liter of water.
• Water with salt is brought to a boil, various seasonings are added to this composition.
• Prepared caviar is taken and poured with this marinade, after which the product is left for 10-15 minutes. In this case, only a part (half) of the solution is used in order to disinfect the caviar and better clean it.
• After that, the water is drained, and the caviar is filtered through cheesecloth. The rest of the solution is put on fire and brought to a boil, after which they are again poured with caviar, but already for half an hour. You can also stir with a fork. After this time, the caviar is filtered again.
• The product is salted to taste.
• For 100 g of caviar, take 100 ml of sunflower oil.
• A mixture of caviar, salt and butter is whipped with a fork until a white foam appears.
• Caviar is laid out in a transparent container and placed in the refrigerator for 4 hours. That’s it, the homemade delicacy is ready.

Useful qualities of pike caviar

It is necessary to say about the pike, in the meat of which there is a large amount of protein. Her caviar is no exception and contains a sufficient amount of protein, which is easily absorbed by the human body. The use of pike caviar in food leads to the rejuvenation of human skin, due to the increased protein content.

The process of regeneration of skin cells is accelerated, and it becomes more elastic, due to the content of vitamins such as vitamins A and E. Amino acids that make up the protein strengthen human immunity. In this regard, it is recommended to consume as much pike caviar as possible if problems with the immune system are felt.

Pike caviar contains a sufficient amount of iodine, which has a positive effect on the functioning of the thyroid gland. This will contribute to less fatigue and more cheerfulness. In addition, the use of pike caviar leads to the optimization of metabolic processes in the body, which will prevent the appearance of excess weight. Omega-3 fatty acid will rid the body of excess cholesterol, cleanse blood vessels and improve the functioning of the cardiovascular system.

Despite this, it should not be used by children under 3 years of age due to the presence of collagen. In addition, caviar is not protected from various parasites, therefore, eating it raw, a person runs the risk of becoming infected with parasites. But by preparing it according to one of the recipes, the risk of infection is reduced to zero. Therefore, human health depends on the correct and high-quality cooking technology and this should always be remembered.

Conclusion

In conclusion, I still want to say or recall that water resources are being depleted much faster than we would like. Catching any fish during the spawning period is prohibited, including pike. Therefore, before taking care of the usefulness of your diet, you should think about the consequences. After all, thousands or even millions of pike fry will not be born, which then can grow into full-fledged individuals. Subsequently, they can become the object of the most interesting spinning fishing. It may be better to think about what you can replace this useful product with, because there are options and there are a lot of them.