Pike caviar has long been considered a special delicacy in Russia. If you salt it correctly, the caviar becomes crumbly and acquires a pleasant amber sheen. Large pike eggs on hot pancakes look very nice.
Pike caviar is more dietary than red and black caviar. It is not greasy, but at the same time it has a sufficient amount of essential vitamins and minerals. People who follow their figure need to pay their attention to it.
You can cook pike caviar very quickly at home. To do this, you need to put water on a gas stove, the volume should be 3 times more than the amount of caviar. Bring to a boil, salt (2 tablespoons of salt per liter) and then remove from heat. Set aside and wait until the brine has cooled to 80oC. If the temperature is higher, the caviar will be digested and will not be pasteurized.
Caviar is passed through a meat grinder (no need to be afraid, not a single egg will suffer, and all films will be removed). Stir and wait for 10 minutes - if lightly salted caviar is consumed immediately; 15 minutes - for long-term storage (up to 2 weeks in a refrigerator).
After a while, the caviar will seem a little salty. This is due to the fact that all the salt leaves the surface of the eggs inward, so there is no need to be afraid to overdo it with salt. Then the caviar is thrown onto a sieve and the liquid is allowed to drain. The caviar is completely ready to eat.
Fresh caviar should be slightly sprinkled with lemon juice, thanks to which the slight smell of mud and dampness is neutralized. Caviar, which is harvested for future use, should not be sprinkled with lemon, because it will become limp and the eggs will all stick together.
