Punctured caviar has a very delicate taste. That is why it is so appreciated among gourmets. You can make it at home using one of their proven recipes.
Eggs of fish are initially found in small ovaries and are covered with a film. Quite often they are rubbed through a screen (special sieve) and then salted. As a result, caviar is called breakdown caviar. You can prepare it yourself by choosing the best recipe for yourself.
Classic breakout caviar
When preparing breakthrough caviar according to the classical method, it should be borne in mind that it will have a slightly salted taste. To do it you need the following:
- fine table non-iodized salt - 80 g;
- ovaries of any fish - 1 kg.
Take an enamel pan, fix a mesh with fine meshes made of linen and cotton threads on top of it. It is desirable that it be reinforced with a wooden frame. This will allow for better quality caviar testing. Next, place the pitches on the mesh. Gently start pressing on them. It is important that the eggs begin to emerge from the film sacs. Using a spatula, you can push them through the net.
Fill the caviar with the required amount of salt. Using a wooden spoon or flyer, mix everything thoroughly. You should get a thick mixture. Then take a bowl (it should not be made of metal), line the canvas on its bottom, put the caviar on top of it. Be sure to flatten it with a spoon. Then cover with a layer of canvas and refrigerate for 4 days. It should be salted at a temperature of 0 to 5 degrees. It is best to use breakout caviar with herbs and lemon. You can also serve it with thickened cream and sour cream.
Granular caviar
In order to prepare granular caviar, the following ingredients are required:
- vegetable oil - 15 ml;
- table salt (without iodine) - 100 g;
- ovaries from any fish - 1 kg.
Take a container and place a screen or fine sieve on it. Next, rub the holes through it. Pour the breakdown caviar with vegetable oil. Stir everything thoroughly and then start adding salt gradually. Cover the container with plastic wrap and refrigerate for 3 days. Then you can serve it on the table with finely chopped herbs.
Helpful advice
If you want the breakdown caviar to be medium-salted, then 150 g of salt must be used per 1 kilogram of oysters. If you want to give such a delicacy a piquant taste, then add a few peas of black allspice when preparing it.
