How to pickle pike caviar on your own

The fact that fish products and, in particular, fish caviar, are excellent food products, probably no one doubts. They are rich in calcium and phosphorus. Salting of caviar of pike is actual for all fans of delicacies, dietary food, lean dishes.

Personally, I was interested in pickling roe caviar when this fish caught my bait. It was spring. We were at the hostel, and each morning took small boats-shells, in order to swim in the creek for fishing. We caught on bread mostly bumblebee, tench, perch. Of course, the pike does not go for bread.

It turned out that a small fish swam up to my bait on the hook, and already it was swallowed by a decent pike size. So I got hooked. We pulled it out of the water with difficulty. It turned out that the fish also with caviar. So the question arose - how to pickle the eggs of pike? It was possible, of course, to fry, but I remind you that we rested at the hostel on the vouchers and cooks cooked for us. And in general, salted caviar fish I like more.

In general, upon returning to the recreation center, to find out how to pickish the pike caviar, I approached the most experienced fisherman of us. He was also very surprised by the fact that such a fish caught on bread, but said that this happens. Malek "pecks" bait, and pike swallows it. As for eggs, the old fisherman said that the time for spawning of the pike is just right, and its caviar is really very tasty and healthy.

Since one fish caviar is not enough for salting, and the aforementioned fisherman, Uncle Valera, offered us an exchange. Rybak added a few more pikes of medium size and also with caviar, and in return took our catch. Another asked to buy him a "bottle", and he will tell a great recipe how to pickle the eggs of pike. By weight of caviar, it turned out, probably within a kilogram. The recipe I give in the version that I heard then. Everything was tested in practice, you can not doubt.

How to pickle pike caviar - recipe

We needed a large pan, and we had to turn to the kitchen for help. In addition to the pot, a colander, a few bowls and gauze were found. Salt bought in the store.

In general, caviar in pouches is extracted from the fish belly. It should be put in a deep enough bowl. Trying to hit the maximum number of eggs, you should pour caviar with a thin stream of boiling water. This is done for the purpose of cleaning the eggs from the film and at the same time disinfection is carried out. The film itself slides under the influence of boiling water.

Now the caviar is moved to a container with cold water. All this is well stirred. It is necessary to separate the remaining film. Her, by the way, the fisherman Uncle Valera said not to throw. He uses it for bait fishing. Washing is carried out with the aid of a colander. It is necessary to wash thoroughly, changing the water to ten or even fifteen times.

Washed caviar is placed in gauze. Gently squeezing gauze, get rid of excess moisture. Salt is added "by eye" to taste. This is about a pinch of salt for half a kilo of caviar. Naturally, everything is mixed. Such a recipe is suitable in the event that we are interested in how to pickle the eggs of the pike for a week or two. It is caviar, cooked in this way, the most delicious. To salivate caviar for a longer time, for example, for a month, there is another recipe for cooking. I also do not hide it from you.

The brine is made from boiled water, which must be cooled. Salt is added to this water to taste. In my case, per kilogram of pike roe received at the camp site, it would take three liters of water and three hundred gram of salt. I remind you that you will fill the salt to your taste. The caviar placed in gauze is immersed in the brine prepared in advance and is kept there till fifteen minutes.

Now it remains only to wash it once with cold water in a colander. All! You just pack the product to the banks and put it in the refrigerator. At me the first time it has turned out two half-liter jars of a delicacy.

I wish you good luck and a pleasant appetite!