Preparation of silver carp caviar. Salted silver carp caviar. Step by step cooking algorithm

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In prepared jars, pour a little vegetable oil on the bottom and spread about 2/3 of the caviar. Add about 1 teaspoon of salt per liter jar and mix with caviar with a fork. After that, we report caviar to the top to the jar, fill it with a layer of vegetable oil and cork with a nylon lid. We put it in the refrigerator overnight. You can store such silver carp caviar at home for a long time, up to a month. And from it you can cook a very original snack.

Appetizer of salted silver carp caviar

Salted caviar is good on its own on sandwiches, in canapes or just on an ice pillow, but you can still make it softer and more satisfying if you take the following products:

• 1 medium sized onion,
• 4 pieces of white bread without crust,
• 200 milliliters of milk,
• 1 lemon
• 200 milliliters of vegetable oil.

For a snack, we need 100 grams of already salted caviar. I put it in a deep bowl. Peel and chop the onion in a blender or on a fine grater to a mushy state. Fill the bun with milk and let stand. Then squeeze lightly and send to the onion and caviar. We begin to beat the resulting mixture with a blender or mixer at high speed. In the process of whipping, gradually add vegetable oil. When everything together turns into an elastic and tender mass, pour the juice of one lemon on top and put it in a bowl. Serve an appetizer with pieces of dried loaf or crackers.

By the way, such an appetizer can be prepared not only from silver carp caviar. And you can find other recipes for fish caviar dishes in our culinary section. Many other dishes are waiting for you here.

Silver carp caviar is a delicacy available to everyone. To pickle it, you do not need any serious culinary skills or abilities. The set of necessary products will also be minimal, and a wide range of recipes will allow you to prepare such caviar that can meet all your taste preferences.

Recipe #1

The head and spine are separated from the carcass of the fish, the insides are taken out, and the eggs are carefully removed. Next, it must be thoroughly washed, but this should be done carefully so as not to damage the eggs. It is recommended to remove the film from the prepared product. Caviar can be cooked both in whole strips and in the form of a mass. For the second type, caviar should be rubbed through a large sieve.

The finished mass or strips must be rubbed abundantly with salt. In order for the product to soak, it is placed in a cold place for an hour. During this time, you should prepare a special composition that will make caviar simply amazing in taste. To do this, a large spoonful of sugar should be combined with two large beds of salt per liter of water. Then 2 bay leaves, 10 black peppercorns should be added to the same mass. The liquid is brought to a boil, then cooled to room temperature and caviar is poured into it. Caviar is prepared within two days. After the specified time has passed, the liquid is drained, the caviar is transferred to a gauze cut and squeezed very well - so that excess moisture is removed. The delicacy is ready to eat.

Recipe number 2

This recipe is even simpler. Caviar, as described in the previous method, is cleaned, ground, freed from the film. After that, they are transferred to an enameled container and generously sprinkled with salt. In this state, it should stand for about half an hour. Then the caviar is poured abundantly with an acetic solution with a percentage of 9%. The mass is left to soak for an hour. As soon as this period of time has passed, the caviar is carefully laid out so as not to damage the eggs in a gauze cut and squeezed. After that, the product can be eaten. To extend the shelf life of caviar, it is best to place it in a glass container that will be tightly sealed and put it in the refrigerator. Caviar should be eaten within two weeks. Longer storage of the product even in the refrigerator is not recommended.

If the caviar is cooked in the form of a mass, and not whole pieces, it can be mixed with butter. It turns out very tasty and satisfying.

Any homemade delicacy, especially when it comes to fish products, is always highly valued. In this case, the salted game of the silver carp will be an excellent decoration for the home table for any holiday.

In order to pickle salted silver carp caviar, you will not need to have any special culinary skills. Food costs will also be minimal. As for the number of dishes that can subsequently be prepared from silver carp caviar, their assortment will be able to impress even the most sophisticated gourmets.

Recipe for salting silver carp caviar No. 1

To prepare silver carp caviar at home, we perform the following steps:

1. We cut the carcass of a silver carp;
2. We carefully separate the head part,
3. Carefully remove the spine
4. Carefully choose the insides,
5. Carefully take out the caviar.
6. Rinse thoroughly without damaging any eggs.

• or in stripes
• or a solid mass (for this you need to use a medium sieve).

Carefully process the resulting mass of silver carp caviar with salt and leave in the shade for several hours (preferably in the refrigerator).

For a more refined serving of the dish, a special sauce for salting is prepared:

• 2 tablespoons with salt
• 1 tablespoon with sugar
• 1 liter of filtered water - all this must be thoroughly mixed.
• in the finished consistency, you must add bay leaf and black pepper.

Mix everything thoroughly and put on gas until boiling. After the caviar has been soaked with salt, it is necessary to mix it with our sauce (pre-cool). After that, leave the caviar for 2 days in a cool place (lower shelves of the refrigerator, cellar).

After 2 days, this liquid now needs to be squeezed out of the game with gauze. Everything, silver carp caviar is ready for a beautiful decoration on the festive table. Very tasty and fast! Bon Appetit!

Recipe for salting silver carp caviar at home No. 2

Cooking silver carp caviar at home according to the old Russian recipe:

• We prepare caviar (see method from 1 preparation);
• After that, you need to salt the fish in an enamel bowl for no more than 30 minutes;
• After that, treat the caviar with 9% vinegar, and leave it to soak for another hour.
• Then it is squeezed using the already known gauze.
• You can add butter for even more flavor.

Everything, salted silver carp caviar is ready for use. Bon Appetit!

ADVICE! In order for your game to look fresh for at least 2 weeks, it must be placed in a glass container with a lid to protect it from external influences. After this period, the use of caviar is not recommended, as there is a risk of developing salmonella or simple poisoning.

ADVICE! By adhering to some rules when salting caviar, you can achieve a new taste each time, while adding various ingredients: such as lemon, vinegar, bay leaf, butter, and so on.

You will need:

• silver carp - 1 carcass weighing 1 kilogram,
• water - 1 liter,
• vinegar 9% - 3 tablespoons,
• vegetable oil - 1 tablespoon,
• sugar - 1 tablespoon,
• onion - 1 piece,
• black pepper - 5-8 peas,
• bay leaf - 3-4 pieces,
• cloves - 2-3 buds.

Cooking method

• We gut the fish. We wash. Soak for 30 minutes in a vinegar solution prepared from the specified volume of vinegar and water.
• Dry the soaked fish with paper towels.
• We rub the carcass with prepared spices.
• Inside the fish we put the onion, cut into rings.
• Outside, grease the silver carp with vegetable oil.
• We wrap the fish with cling film and put it in the refrigerator for a day. After the specified time, it will be ready for use.

How to pickle silver carp in brine in pieces

You will need:

• silver carp fillet - 1 kilogram,
• water - 1 liter,
• salt - 3 tablespoons,
• sugar - 2 tablespoons,
• vinegar - 2 tablespoons,
• coriander - 1 tablespoon,
• black pepper - 10 peas,
• allspice - 5 peas,
• bay leaf - 5 pieces,
• onion - 1 piece,
• vegetable oil - 50 ml.

Cooking method

• We cut the silver carp fillet into pieces about 3 centimeters wide.
• Pour water into an enameled saucepan. We send it to the fire.
• Add salt, sugar, coriander, peas of black and allspice, a couple of laurel leaves to the water. After boiling, cook for two minutes. We take it off the fire. We add vinegar. We mix.
• We put the pieces of silver carp in a container suitable for salting. Pour in the marinade that has cooled to room temperature. The fish should be completely covered with liquid. We close the lid. We remove for a day in the refrigerator.
• After the specified time, we take out the silver carp from the marinade. It is ready to use. You can serve it to the table by cutting it into portioned pieces, sprinkle with onion rings and water with vegetable oil.
• Advice: if you prepared an appetizer for the future, then transfer the salted silver carp to a glass jar, alternating layers of fish fillet and chopped onion rings, add a couple of bay leaves and pour vegetable oil. In this form, the fish can be stored in the refrigerator for more than a month.

How to quickly salt silver carp with slices at home

You will need:

• silver carp fillet - 1 kilogram.
• salt - 2 tablespoons,
• sugar - 1 tablespoon,
• vinegar - 3 tablespoons,
• water - 1 glass,
• seasonings for fish - to taste.

Cooking method

• Cut the fillet into small pieces.
• Dissolve salt and sugar in water. Add spices to taste (bay leaf, peppercorns, cloves, coriander). Place over moderate heat and bring to a boil.
• Put pieces of silver carp into the cooled brine. We add vinegar. You can put a small weight on top. After 3 hours you can try.

How to cook balyk or another recipe for salted silver carp

You will need:

• silver carp - 1 carcass weighing from 5 kilograms,
• coarse salt - about a kilogram.

Cooking method

• We clean the fish. Gutted. Filleting. We remove the skin, bones and head, do not rush to throw them away, because you can cook fish soup or tasty aspic from them.
• Cut the fish fillet into medium-sized pieces.
• We fill the bottom of a glass or enameled container with a 3-centimeter layer of coarse table salt.
• Put a layer of fish on a salt pillow. Sprinkle again with salt. Alternate layers until the whole fish is in the pan.
• We cover with a flat lid or a plate, and put a heavy load on top - a three-liter jar filled with water, a heavy stone, etc.
• We send the fish to sit in a cold dark place for a week.
• After the specified time, we take the fish out of the brine. It must be soaked for 7 hours, not forgetting to change the water every 1.5-2 hours.
• We hang the salted fish in a well-ventilated dry room for several days, depending on your taste preferences. After it dries, we can try. Bon Appetit!

Another way to salt carp

You will need:

• silver carp - 1 carcass weighing about 2 kilograms,
• salt - 100 grams,
• water - 500 ml,
• vinegar 9% - 100 ml,
• onion - 1-2 pieces,
• black peppercorns - to taste
• bay leaves - to taste,
• odorless vegetable oil - 30 ml.

Cooking method

• My fish. We clean. Gutted. Cut off the head and fins. We remove the bones. Cut together with the skin into slices no more than 2 centimeters thick.
• From the specified amount of salt and water, we prepare a brine.
• We put the pieces of silver carp in a glass or enameled container. Fill with brine and leave for 40 minutes to settle down.
• After the specified time, pour into the fish and vinegar. Mix well. We leave for another 40 minutes.
• We take out the salted fish from the marinade and send it to a glass jar, alternating layers with chopped onion rings, black peppercorns and laurel leaves. Fill all this deliciousness with vegetable oil. You can try it right away, but we advise you to let the fish brew for at least a day, then it will be saturated with the aromas of spices and become even tastier.

Many people love red and black caviar, but only a few can afford such a delicacy. This does not mean that you should deny yourself the pleasure, since there are more economical options, for example, you can use silver carp or pike caviar. Let's analyze a few simple and affordable recipes with different fish. Caviar will be considered the main ingredient.

How to pickle carp caviar?

Carp is a very tasty fish that can be prepared in many ways. Many do not even know that the caviar of this fish is very tasty, the main thing is to cook it correctly. There are several different options for salting, let's focus on the traditional version.

To make a delicious delicacy, you should take such a set of products: 55 g caviar, 5 tbsp. water, 5 tbsp. tablespoons of salt, bay leaf, 3 peppercorns, 3 tbsp. tablespoons of vegetable oil.

1. Take a saucepan, pour 1 tbsp. water and add 1 tbsp. a spoonful of salt. Stir, put on fire and boil;
2. Without removing the eggs from the film, pour over everything with boiling salty liquid. After that, transfer to a colander, in which the holes should be larger than the diameter of the eggs. Wipe the main ingredient in such a way that only films remain in the container, and the separated eggs fall into the bowl;
3. Combine the remaining water with salt, and also put laurel and peppercorns. Mix everything and bring to a boil;
4. After that, cool the liquid and put the prepared main ingredient into it. Close the container and put it in the refrigerator for 24 hours. Then, remove the liquid, add oil and mix.

How to salt pike caviar?

To taste, a properly prepared snack is no different from noble varieties. It is also worth noting that it contains many useful substances for the body.

This recipe only needs 3 ingredients.: caviar, boiling water and sea salt.

Step by step cooking instructions:

1. First you need to get the main ingredient, for which cut the fish from the anal fin to the head. Carefully remove the bags and rinse them in water;
2. To disinfect, it is necessary to scald everything with boiling water, and then mix with a fork for 5 minutes. This will cause the eggs to turn yellowish, and the films will separate by themselves;
3. Pour cold water into the resulting semi-finished product and mix everything well. This will remove the remaining unnecessary parts that will float to the surface. Repeat the procedure several times until the liquid remains clear;
4. Turn everything over in a colander and let the liquid drain, and then put everything in cheesecloth and hang it for a while so as not to damage anything;
5. When the water stops dripping, untie the gauze and leave to dry for a while. Lay the eggs on a flat dish and add salt to taste. Gently mix everything with a spoon and arrange in sterilized jars. Close the lids and leave for 7 hours in the refrigerator. After the time has elapsed, the snack is ready to eat.

How to pickle pink salmon caviar at home?

This product can be purchased at the store, but to get a really high-quality and tasty snack, you should cook everything with your own hands. Red caviar is a popular product that is on almost every table in the New Year.

For this recipe, you should prepare such a set of products: 0.5 kg of pink salmon caviar, 2 teaspoons of salt, 1 teaspoon of granulated sugar and 1 tbsp. boiled water.

Step by step cooking instructions:

1. Pour salt and sugar into the water, and then stir vigorously to dissolve everything;
2. Remove the film from the main ingredient, for which, for example, put it in water and stir vigorously. Pour the eggs with the prepared saline solution and leave for a couple of hours. It remains to strain and divide into jars. Store in the refrigerator with a tightly closed lid.

How to pickle silver carp caviar at home?

Silver carp is a popular and affordable product. This fish has tasty and very tender meat, and its caviar is a real delicacy.

For this recipe, you should take such a set of products: 350 g of silver carp caviar, 2 teaspoons of lemon juice, salt and a couple of pinches of pepper.

Step by step cooking instructions:

1. The main ingredient must be removed from the carcass, and then, gently rinse it with running water. Remove the films in any way. Then, rinse everything thoroughly and dry;
2. The next step is to sprinkle with seasonings and spices. Put in a prepared container, sprinkle with lemon juice and close with a tight lid. Leave the container in the refrigerator for 24 hours.

How to salt flounder caviar at home?

Many housewives, when buying flounder, believe that the caviar is unfit for consumption, so they simply throw it away. This is a real crime, because you can make a delicious snack from it, but keep in mind that it only lasts a few days.

For this recipe, you need to prepare such products: flounder eggs, 1 liter of water and 2 tbsp. spoons of salt.

Step by step cooking instructions:

1. Rinse the carcass and remove the main ingredient without damaging the bubble;
2. To make the brine, bring the water to a boil and then let it cool. After that, dissolve the salt in it;
3. Dip the main ingredient into the prepared brine and carefully remove the bubble. Cover the colander with gauze and place it in a saucepan;
4. Pour the liquid with eggs into the prepared structure and leave for a while so that the entire brine stacks. Then, make a groove out of the gauze and roll until all the films are removed;
5. You can try salt and if you overdid it, then lower the gauze bag into cold water. In the case when there is not enough salt, it is necessary to lower it into a more saturated solution;
6. Hang the bag over the sink and bowl. Leave everything for 30 minutes. This time is enough for all the liquid to glass. Put everything in jars and store in the refrigerator for 2 days.

How to pickle salmon caviar at home?

This product stands out among others for its great benefits. If you want to please your loved ones and guests with a delicious snack, then be sure to use these recipes.

Consider the 2 most popular options:

1. With a spicy marinade. Combine 55 g of salt, 3 peppercorns, 1 bay leaf and 1 liter of water. Mix everything and put on the stove. Once boiling, remove from heat and set aside. In the marinade, leave the peeled salmon eggs for a day in the refrigerator;
2. Make small cuts in the egg bags. To prepare the brine, it is necessary to put a medium-sized peeled potato tuber in boiled water. Add salt and stir until it floats to the surface. Pour the caviar with the resulting solution and stir for 10 minutes, which will remove the films. Dry, put in jars and leave for 5 hours in the refrigerator.

How to salt trout caviar at home?

The delicacy prepared according to this recipe stands out for its small size of eggs, bright color and tart taste. Not everyone can buy a snack, but to save money, you can cook it yourself.