Fish caviar is a very healthy and nutritious product. It contains vitamins A, D and E, iodine, as well as many macro and microelements, including: phosphorus, iron, potassium, folic acid and polyunsaturated fatty acids. In addition to the traditional salting of caviar, you can cook many delicious and varied dishes. But first, you should properly prepare this caviar, that is, free it from the film.
Instructions
Step 1
The film on the caviar of river fish is usually very thin. To remove it, put the caviar in a deep bowl and rotate the fork so that the films wrap around its teeth.
Step 2
The thick film of sea fish roe is best removed frozen. To do this, pour hot water over the frozen caviar and peel off the film with your fingers - it will easily come off.
Step 3
The defrosted caviar can be squeezed out of the film. To do this, cut the caviar from the wide side and squeeze it out with the back of the fork in the direction from the narrow part to the wide one. Hold the narrow tail of the calf with your fingers.
Step 4
Another way to separate the film from the caviar is to pour cold water over it for 7-10 minutes. The caviar is separated from its pouch, after which the film pouch is easily removed.
