Caviar has always been considered a gourmet product. However, it has long ceased to be in short supply, and caviar of different types and at different prices appeared in stores. This product consists of processed and salted eggs of certain species of fish. Pike perch caviar belongs to the yellow, or small, variety. If you have the opportunity to salt it, follow the instructions.
Instructions
Step 1
Use only fresh fish for salting. When butchering the fish, carefully remove the entrails from it. Separate the caviar, if possible with whole ovaries, so as not to pour bile over it. Ovaries are called organs in the abdominal cavity of a female, covered on the outside with an elastic film, and inside containing eggs.
Step 2
Breakdown caviar is prepared in industrial conditions. In home cooking, caviar of small fish, including pike-perch, is called roe. Place prepared yastyki in a shallow dish. You can use a homemade stirrer to separate the eggs from the elastic films. It is a wooden stick with a split at the end. Short perpendicular wooden sticks are inserted into specially prepared holes. With the help of such a device, you can easily separate the eggs from the films.
Step 3
Gently rub the resulting caviar through a sieve, the cells of which are slightly larger than the eggs. Thus, you will cleanse it of fat, film residues and crushed eggs. Cover the caviar with salt and stir until thickened. You can add chopped onions and peppers while stirring. Pour in a teaspoon of cream (for 200 g of caviar - 25 ml). Eggs should not be damaged by stirring, but will slightly increase in volume. After an hour, remove the salt crystals that have not been absorbed into the caviar.
Step 4
Another way of salting pike perch caviar is with whole roe. Rinse them in water, dip each in salt and place in a bowl tightly in rows. Fill each row with salt again. Soak until cooked 12-14 days.
Step 5
If you decide to salt the caviar using brine - a concentrated solution of salt, put the boiled eggs in salt in a loosely knit box or barrel in dense rows. The resulting brine, salting the caviar, will begin to flow out, and the caviar will remain dry. Store the cooked product in another, tightly knit barrel or box in a cool place at a temperature of no more than +5 degrees.
