Perch is one of the most common fish in Russia. It is found in the fresh water of large reservoirs, ponds, rivers, lakes. You can make a traditional and very tasty fish soup from it, or you can get no less appetizing caviar. To make it really tasty, you need to salt it correctly.
It is necessary
-
- thin narrow knife;
- two scoops or small saucepans;
- one liter of water;
- iron fork;
- small strainer;
- sunflower oil;
- clean glass jar;
- fine salt.
Instructions
Step 1
Transfer the caviar from the container it is in to another clean container, such as a scoop or saucepan. Take a sharp, long and thin knife. With this knife, cut through all the ovaries (caviar sacs taken from the fish) with sharp cutting movements. After that, you should get a uniform mass.
Step 2
Take a larger scoop or saucepan and pour coarse rock salt (two rounded tablespoons) into it. Then pour one liter of water into a jar or other container, pour it into the scoop where the salt is. Stir and dissolve it in water, that is, make brine - a solution of table salt.
Step 3
Put the brine on the fire, bring to a boil, and then pour everything into the caviar (as much water and salt can be used if you have up to a one-liter jar of caviar). Do not pour out all the brine, because there is a lot of sand in the salt. As a result, you should have caviar drenched in hot brine.
Next, take an iron fork and stir the caviar in a circular motion for about two minutes. After that, take a fine strainer in your hands and start scooping caviar from the pan into another container. The rapa will be all the same dirty and unclear. At this stage, you do not need to wait for the brine to completely drain through the sieve.
Step 4
Make the brine a second time (one liter of water, a couple of tablespoons of salt with a slide): put on fire, bring to a boil, pour caviar, stir with a fork and remove the film. After re-pouring with brine, the caviar should be clean, each egg is divided.
Make the brine again (for the last, third time), fill in the caviar, mix and get a clean and transparent caviar. After that, take out all the caviar with a strainer (and wait about two minutes for all the brine to drain through the sieve) and put on a clean plate.
Step 5
When you have laid out all the caviar, take a bottle of sunflower oil and a jar where you will put the caviar. Pour some oil into the bottom of the jar and spoon the caviar into it with a tablespoon. Once everything is laid out, take a small teaspoon, scoop it up with fine salt and pour it into the caviar. If you like too salty caviar, then take a full spoonful of salt (without a slide), and if not, then a quarter teaspoon is enough. Next, mix the salt with caviar, tamp with a large spoon on top, pour in a little more oil and cover with a glass lid (another one is also possible).
Put the jar in the refrigerator for 4-5 hours, and after that you can eat with spoons, spread on bread, have a snack …
