Pike caviar is a delicacy, but quite affordable, especially in spring, during the spawning period. Well-cooked pike caviar will turn out to be only slightly worse than sturgeon caviar.
Instructions
Step 1
Salting. Peel the caviar from the films and lightly salt. For about 1 cup of caviar, you need 10 grams of salt. Transfer the caviar to a glass jar and add a little vegetable oil. Leave it in a slightly cool place overnight, but not in the refrigerator. Salted caviar is ready!
Step 2
Caviar for a sandwich. Gently rinse the pike caviar directly in the "bag". Heat salted water in a saucepan (until boiling). After removing the pan from the heat, dip the caviar “bags” into the saline solution, stirring constantly. Films from caviar will gradually move away. Place it on a sieve. Now the caviar can be laid out in jars. Be sure to add some vegetable oil. Do not close the jar tightly, as the caviar may "suffocate". Caviar prepared in this way should be kept in the refrigerator for several days.
Step 3
Dried caviar. Dip the caviar bags in coarse salt and place them in an enamel cup under the load. Put it in the refrigerator. After 3-5 days, rinse them and hang to dry for 5-7 days. This delicacy goes well with beer!
Step 4
Fried. Carefully rinse the caviar “bags” without damaging the mica. Dip in well-salted flour. Put the "bags" in a preheated pan (after adding sunflower oil). Fry on both sides for 5-7 minutes until golden brown. The dish is ready, bon appetit!
