Common carp (common carp) is a fish that is found in many reservoirs of Central Asia, Western and Central Siberia, and in Kamchatka. Caviar extracted from it can be prepared in various ways - fry or salt. Salty is sold in the store, but it is better to do it yourself at home. The process of its preparation is quite simple, and to taste it turns out much better than the store.
Selection and preparation of ingredients
For salting, it is better to use a fresh product extracted from live fish. You must cut the carp very carefully so as not to damage the gallbladder, otherwise the caviar will be bitter and you will not be able to eat it. The gourmet product extracted from fish must be thoroughly washed under running water before salting.
Did you know? Pheasant is one of a hundred dangerous invasive species of fish. In Australia, it accounts for more than 80% of the total mass of fish living in the Murray River. — country's largest artery
Salted caviar recipes
There are many cooking options for this product. The ambassador can be dry or in brine. In any case, the cooking process is simple and fast enough, its main condition is to follow a step by step recipe.
Ordinary ambassador
12 2 hours 30 minutes
vegetable oil
2 tbsp. l
Nutritional value per 100 g:
Peel caviar from the film. There are two ways to do this. The first method: 0.5 tbsp. l Dissolve the salts in 750 ml of hot (90 ° C) water. Pour well-washed product into salted water, tear the film with a fork and, constantly stirring with a whisk, collect its pieces.
Strain the peeled eggs through a sieve to glass all the liquid, and remove all the lumps (this is also a film). The second way: take the usual coarse grater and grind caviar on it. The film will remain on top on the grater. Next, prepare the saline solution.
Next, from 1 liter of boiling water and 100 g of salt, make brine. Salt must be well dissolved.
Pour the cooked product with brine and leave for 20 minutes, then, without stirring, carefully drain the liquid.
Strain through a sieve and repeat the procedure again again, not forgetting to let it stand again for 20 minutes.
In a clean dry jar, pour 1 tbsp. vegetable oil. Put the finished dish and tamp tightly.
Top pour another 1 tbsp. vegetable oil. Close the lid and store in the refrigerator.
Peel caviar from the film. There are two ways to do this. The first method: 0.5 tbsp. l Dissolve the salts in 750 ml of hot (90 ° C) water. Pour well-washed product into salted water, tear the film with a fork and, constantly stirring with a whisk, collect its pieces.
Strain the peeled eggs through a sieve to glass all the liquid, and remove all the lumps (this is also a film). The second way: take the usual coarse grater and grind caviar on it. The film will remain on top on the grater. Next, prepare the saline solution.
Next, from 1 liter of boiling water and 100 g of salt, make brine. Salt must be well dissolved.
Pour the cooked product with brine and leave for 20 minutes, then, without stirring, carefully drain the liquid.
Strain through a sieve and repeat the procedure again again, not forgetting to let it stand again for 20 minutes.
In a clean dry jar, pour 1 tbsp. vegetable oil. Put the finished dish and tamp tightly.
Top pour another 1 tbsp. vegetable oil. Close the lid and store in the refrigerator.
Important! Pour the caviar with not very cool boiling water, otherwise it will boil, become hard, tasteless and turn whitish.
Salted without cooking
2 liters 3 hours 20 minutes
vegetable oil
1/2 cup
Nutritional value per 100 g:
Prepare brine from 2 liters of water and 140 g of salt. To do this, dissolve the salt in water, put on fire and let it boil.
Pass the caviar through a meat grinder to clear the film.
Cool the salt solution to 80 ° C and fill it with the product cleaned from the film, stir for 10 minutes with a whisk, on which the remaining film will collect.
Leave the caviar for 3 minutes so that it settles to the bottom, then carefully drain the water and strain through a sieve.
Put lightly salted product in cheesecloth, tie and hang over the sink for 3-4 hours, so that all the liquid is well glazed.
After this, transfer the finished product to the dishes, pour the vegetable oil (so that the eggs do not stick together), mix.
The dish is ready to eat, but it is better to put it overnight in the refrigerator so that it is well brewed and cooled. The next day, remove and transfer to clean, dry cans.
Prepare brine from 2 liters of water and 140 g of salt. To do this, dissolve the salt in water, put on fire and let it boil.
Pass the caviar through a meat grinder to clear the film.
Cool the salt solution to 80 ° C and fill it with the product cleaned from the film, stir for 10 minutes with a whisk, on which the remaining film will collect.
Leave the caviar for 3 minutes so that it settles to the bottom, then carefully drain the water and strain through a sieve.
Put lightly salted product in cheesecloth, tie and hang over the sink for 3-4 hours, so that all the liquid is well glazed.
After this, transfer the finished product to the dishes, pour the vegetable oil (so that the eggs do not stick together), mix.
The dish is ready to eat, but it is better to put it overnight in the refrigerator so that it is well brewed and cooled. The next day, remove and transfer to clean, dry cans.Important! A large amount of caviar can be salted and stored in the freezer.
Video recipe
Features of storage of salted caviar
Despite the fact that this product is perishable, it can be stored in the refrigerator for up to 1 month, if cooked correctly, removing all excess liquid. The main thing is to put the finished dish in a clean dry jar and tightly close the lid.
Carp fish is found in many reservoirs, therefore it is more accessible than sturgeon species, its caviar is easy to prepare at home on their own. From one female weighing 16 kg you can get 4 kg of a gourmet product.
