What to do with perch caviar. And perch caviar can be delicious

Of course, the perches must first be washed, gutted and the eggs removed from them. The egg sacs, the so-called roes, should be washed and cut using a long narrow knife with sharp cutting movements. The result will be a homogeneous mass.

Next, you should prepare brine - a saturated saline solution. Dissolve two full tablespoons of rock salt in a liter of water, mixing thoroughly. This amount of brine is calculated for a volume of caviar equal to one liter jar.

Then the brine must be brought to a boil and poured into the caviar mass.

Perch caviar, unlike pike caviar, is best separated from the eggs with an ordinary fork. Using it, you should mix the caviar in a circular motion for about two minutes, simultaneously removing the films from the caviar sacs. Upon completion of this procedure, the caviar should be strained and the brine should be drained. At this stage it will be dirty and cloudy.

Then you need to re-cook the brine, keeping the same proportions above, bring it to a boil, pour in the caviar again and remove the remaining films again. After repeated treatment, the brine should be clean, and the eggs should separate and no longer stick to each other. However, the procedure for preparing brine and pouring caviar with it must be done one more time, the third and last time. After this time, you need to wait for the brine to completely drain from the caviar mass.

Then you should mix the caviar thoroughly, compact it, add a little more sunflower oil on top and cover with a lid.

You can eat caviar prepared in this way after 5-6 hours. Its shelf life in the refrigerator is no more than one week.

There is another common option for salting perch caviar. It requires a liter of water, a liter of prepared caviar, 2 tablespoons of salt, a dessert spoon of coriander, 2 bay leaves, a dozen black peppercorns and 5 allspice grains. From the listed ingredients, you should cook a marinade, and clean the caviar using the method described above in the first recipe.

After bringing the marinade to a boil, keep it on the fire for about 20 minutes. Pour the prepared marinade over the perch caviar, vigorously stirring the resulting mass. The mixture should sit for about half an hour. Next, the liquid must be drained using a colander, fine sieve, or gauze folded several times.

After this, you need to take a slightly larger pan than the container in which the caviar is located and sterilize it, that is, put one container in another, fill the space between them with water and subject it to slow heating and boiling for at least 20 minutes, stirring constantly mixture.

As a result of this preparation, the caviar becomes white and crumbly, and also gets rid of the tart taste. Ready caviar should be slightly salted and a little lemon juice added. Due to longer heat treatment, such salted caviar is stored much longer.

Everyone knows about chum salmon or sturgeon caviar, that is, red and black. But not everyone can afford such caviar. There is a democratic option to have a similar delicacy on the table. We offer a recipe for how to prepare perch caviar, and you will learn that you can get white caviar with your own hands. Take note, because perch caviar recipes can significantly expand the list of available homemade products made with your own hands. Perch caviar can become a complete source of healthy vitamins.

Available, cheap and tasty

Perch is found and caught in almost every freshwater body of water - river, lake, pond, reservoir. Some anglers fish for bass year-round. They know and value this fish for its fertility, unpretentiousness and high survival rate in the most extreme conditions. Perch fishing is available in almost all seasons.

During the breeding season, this fish often ends up in fishing gear with caviar, which is not much different in useful qualities from red or black. The only condition is that the perch caviar must be correctly removed from the fish carcass, then washed and cleared of film, and only then prepared for the table.

DIY white caviar

Fishermen know the recipes for perch caviar and therefore know how to salt it right on the river. Let's consider the option of how to prepare perch caviar in the kitchen. It is advisable that the catch be fresh.

We open the fish carcasses, carefully remove the caviar, carefully rinse with water, and then carefully free the caviar from the thin film. Now you can start preparing the marinade.

For the brine, pour a liter of plain water, 60 grams of salt, half a teaspoon of chopped coriander, about a dozen allspice peas, a couple of bay leaves. Boil this solution for about twenty minutes. Then pour the hot marinade over the caviar. After half an hour, drain the product in a colander. Afterwards, boil the caviar in a water bath for about twenty minutes, but do not leave the pan, because you need to stir frequently.

In the end, you will have a finished dish that is almost ready to eat: to serve, you will need to add a little salt (taste it), it is advisable to use vegetable oil for juiciness.

White caviar flatbreads

Place the prepared perch caviar into a blender, beat a little at a fast pace, then add a couple of raw eggs, three tablespoons of flour and semolina, add salt and pepper (the measure is your taste) and beat until smooth. Then bake something like pancakes in a hot frying pan. It turns out satisfying, with a pleasant taste and not particularly high in calories, if, of course, you eat it without sour cream, but with herbs.

Sometimes when we purchase an ungutted perch at a fish store, we get caviar as a bonus when cleaning it at home. The question involuntarily arises: “What to do with it?” We answer: “Pickle!” and today we will offer you some interesting recipes.

At the very beginning, I would like to inform you that perch is a predatory fish, therefore preparing dishes from it requires special attention. In particular, Eating perch fillet and/or caviar without prior heat treatment risks diphyllobothriasis. At your own peril and risk, you can salt perch caviar in the same way as, for example, but, as they say, God protects the best.

Salting perch caviar with spices

You will need:

• perch caviar,
• water – 1 liter,
• salt – 2 tablespoons,
• coriander – 1 teaspoon,
• bay leaf - 2 pieces,
• black pepper – 10-15 peas,
• Ground black pepper - to taste.

Cooking method

• The caviar must be removed from the bags. The easiest option is to use a spoon.
• Place the caviar in a bowl.
• Pour water into a saucepan, add spices and put on fire. Bring to a boil and cook for 20 minutes.
• Pour the prepared marinade over the caviar, stirring thoroughly. Leave for 20 minutes.
• After the designated time has passed, use a colander or gauze to drain the water from the caviar.
• Now the saucepan with caviar should be placed in a water bath and, stirring constantly for 20 minutes, bring the product until cooked.
• If desired, you can add a little more salt, citric acid and vegetable oil to the finished caviar. The product should be stored in a tightly closed jar in the refrigerator.

A simple way to salt perch caviar

You will need:

• perch caviar – 1 kg,
• coarse rock salt – 4 tablespoons,
• fine salt - on the tip of a teaspoon,
• water – 2 liters,
• little vegetable - to taste.

Cooking method

• Place the peeled caviar in a saucepan.
• Pour 1 liter of water into another pan, add 2 tablespoons of coarse rock salt and put on fire. Boil.
• Pour the perch caviar with salt solution (be careful, if there is sediment in the solution, for example, sand impurities, then make sure that it does not get into the caviar).
• Mix the caviar thoroughly with a fork.
• Take a fine strainer and try to use it to transfer all the caviar into another bowl.
• Repeat cooking steps 2-4.
• Now the caviar mass should be clean. Using a strainer, transfer the eggs to a larger strainer and allow all the water to drain from the eggs.
• Place the caviar in a jar. Sprinkle some fine salt on top of the caviar (at the tip of a teaspoon), mix well. Pour in some vegetable oil. Close the jar tightly and put it in the refrigerator. After 4-5 hours, the caviar is ready to eat. Bon appetit!

Everyone knows how to use red or black caviar. This delicacy is expensive. But we get the caviar of various river fish for free, as they say, as a bonus. What to do with it? Throw it away or give it to the cat? Do not hurry! In this article we will tell you what can be prepared from perch caviar. And of course, we will share recipes. In its raw form, this product, unlike the delicious caviar of sturgeon and salmon, is not very tasty. Because of its tartness, even hungry cats are reluctant to eat it. Therefore, there is an opinion that river perch caviar is poisonous. But this is a myth. If you prepare caviar in a special way, you can make many delicious dishes from it. The most important way is salting. Below we will tell you about it. But besides salting, river perch caviar can be smoked, boiled, fried, and made into cutlets, pancakes, and pancakes. After reading our article, you can choose the appropriate recipe.

Salting. The easiest way

In stores you can find jars filled with white caviar. It can be pike, carp, herring, perch. Of course, in appearance it is not as elegant as red or black caviar. But in terms of beneficial properties it is slightly inferior to these delicacies. Protein, omega-3 fatty acids, phosphorus, potassium, folic acid, vitamins - all these substances are contained in perch caviar. How to prepare this product at home? Here is the simplest recipe. First you need to free the caviar from the film covering it and rinse thoroughly with running water. Then put it in a bowl and add salt to taste. Mix with whisking movements. A light foam should appear on the surface. Let's leave it alone for ten minutes. Then pour in two or three tablespoons of any vegetable oil. Beat again with a fork. Transfer to a clean and dry glass jar. Pour in vegetable oil so that it covers the caviar by half a centimeter. We don't mix anymore. Close the jar tightly and put it in the refrigerator. After five days, your delicacy is ready.

Another salting method, or How to cook perch caviar at home

This method inherits the industrial one. First we will make the marinade. Pour a liter of water into the pan and add two tablespoons of salt. Let's put it on fire. When the water becomes warm, add two bay leaves, ten black peas and four allspice, a pinch of ground coriander. Bring the marinade to a boil and simmer for twenty minutes. During this time, we will wash the caviar from one river perch. Let's free her from the films. Put it in a saucepan. Pour in hot (but not boiling) marinade. Let it brew for half an hour. After this, line the colander with gauze and discard the caviar. The marinade will drain, we will remove the laurel leaves, as well as the peppercorns. Transfer the caviar to a metal bowl and place it in a water bath (that is, place it in boiling water in a large saucepan). Stirring regularly, heat for twenty minutes. The finished caviar should become white and crumbly. Salt it if necessary and add a little vegetable oil.

What snacks can be made from this product? A few ideas

So, we have salted perch caviar at our disposal. How to make snacks from this product? The ideal combination would be salted perch caviar and rye bread. You can spread it with butter and put caviar on top. This snack is very tasty. Boil the eggs hard. Peel and cut in half lengthwise. Take the yolks into a bowl. Mix them with salted caviar. Place it back into the recesses of the whites. Drizzle a little mayonnaise on top. The appetizer is ready. It contains only 60 calories, making it an excellent diet snack. You can also prepare caviar butter. Simply mix the two ingredients until you reach the desired level of saltiness. This oil is good for greasing crackers.

Ikryannik

This is an original Russian dish. And if you are wondering how to cook perch caviar, you need to remember this old recipe. We extract the grains from the washed berries (half a kilo), salt them and put them in the refrigerator for an hour and a half. Beat the caviar at minimum speed. Add two eggs and pepper. Beat again. Add three tablespoons of flour and semolina little by little. Stir the liquid dough, like pancakes. We bake in a frying pan in vegetable oil. Serve with sour cream.

Fried caviar

The specific astringency of the product completely disappears during heat treatment. Therefore, if you are thinking about perch, but do not want to salt it (since you will have to wait five days for the delicacy), fry it. In this case, you will be spared the troublesome procedure of pulling the grains out of the yastki. Just rinse the bags containing the eggs thoroughly. In a plate, prepare a breading of flour, salt and pepper. Thoroughly roll the yastyki in this mixture. Heat a frying pan with plenty of ghee. Fry for two minutes on each side. Wash a dozen or a dozen cherry tomatoes and cut them in half. Add to the pan. Fry for another two minutes so that the tomatoes release their juice. Place the caviar and tomatoes in a warm bowl. Pour a little less than half a glass of dry white wine into the frying pan. Bring to a boil and simmer slightly (for one minute). Pour this sauce over the dish.

Cutlets

If you are thinking about how to cook perch caviar for the main course, you can use the following recipe. Delicious cutlets will taste like fish. We wash the caviar and remove the eggs. Add some salt, sprinkle with black pepper, chopped green onions and dill. During heat treatment, caviar becomes dense and dry. Therefore, we will add 50 g of sauerkraut to the minced meat. But first we will finely chop it along with an onion and three cloves of garlic (for 400-450 g of caviar). To prevent the minced meat from spreading around the pan, we will add one or two eggs, a spoonful of wheat bran and a little flour. Mix everything thoroughly with whisking movements. The minced meat should have the consistency of thick sour cream. Roll the cutlets in a breading of salted flour or breadcrumbs. Fry on different sides in vegetable oil.

Diet cutlets

To deliciously cook perch caviar, you should continue the previous recipe. The dish prepared using it is also quite edible. But for dietary nutrition, there is another cooking method. Let’s fry the products only until golden brown. Place the cutlets in a baking dish. It is advisable to place them close to each other. Fifty grams of sour cream diluted with milk. Pour this liquid sauce over the cutlets. Place in the oven for a quarter of an hour. Five minutes before the end of the designated cooking time, sprinkle the dish with grated cheese.

How to cook river perch caviar? Very simple. Make caviar!

Fish was often used in Russian national cuisine. And our ancestors prepared caviar from it in different ways. For example, they made such a delicious casserole out of it. We wash the caviar and free it from the films. In the case of perch, this is much easier to do than with pike. The caviar can simply be scraped off the eggs with a fork. Transfer the product to the mixer bowl. We drive eggs into it - depending on the amount of caviar, two or three pieces. Add milk. Its proportions also depend on the amount of the main ingredient. One tablespoon of milk should be used for one egg. Let's salt everything to taste. You can add your favorite spices. Let's start whisking. Grease a refractory pan with butter. Pour in the mixture. Previously, caviar was cooked in a Russian oven. But now we can make it in the oven and even in the microwave. If you are going to use a microwave, set the unit to maximum power and the timer for 5-7 minutes. Halfway through the process, open the oven door and stir the contents of the mold. The result is a delicious casserole with a golden brown crust.

Now you know how to cook perch caviar. You can also bake pancakes and pancakes from this product.

River perches belong to the family of predatory fish, so dishes from this product should be prepared carefully and carefully. Perch eggs resemble pike caviar and are used as an additive to fish cutlets, as a raw material for caviar fish, or as an independent salted product.

The product is nutritious, has many benefits, contains enough protein, folic acid, phosphorus and potassium, as well as Omega 3 fatty acids.

To salt twenty servings, it will take only half an hour. It will take an average of 5 days for perch caviar to be salted.

To salt caviar from seven fish, you will need to prepare a heaping tablespoon of salt and 6 tablespoons of olive or sunflower oil.

The perches are gutted and fresh caviar is removed. The raw materials are wrapped in caviar bags, they are washed well, carefully removing the film from the eggs. To separate the bags from the caviar, use a fork to help. Clean raw materials are placed in a bowl and beaten. Add the required amount of salt to the caviar mixture and continue whisking with a fork until foam forms. Wait for the mass to disperse throughout the cup, pour in the vegetable oil of your choice in the amount of two large spoons, and beat again, only for a minute.

The resulting semi-finished caviar mass is poured into a seven-hundred-gram or other glass jar, and 4 tbsp is poured on top. spoons of vegetable oil, the caviar should be covered with it by 5 millimeters. The product is closed using a lid and placed on a shelf inside the refrigerator for a period of 5 days. Once salted, river perch caviar will be safe for consumption. Salted caviar products are indispensable for preparing delicious sandwiches with the addition of butter on bread for breakfast or a holiday.

Perch caviar with spices

To salt perch eggs, you will need: a liter of water, 2 tablespoons of salt, a teaspoon of coriander, 2 bay leaves, 10 to 15 peppercorns, a little ground black pepper.

Before salting, the raw materials are removed from the film bags using a spoon and placed in a cup. Add salt and seasoning to a pan of water and bring to a boil. The solution will need to be boiled for 20 minutes. The finished marinade is poured into a container with perch caviar, the mass is mixed and infused for 20 or 25 minutes. The salted products are placed on a gauze or colander, which is placed over a basin or pan until drops of water drain. Perch caviar in a saucepan is prepared with constant stirring in a water bath for 20 minutes.

Tip: For piquancy and sourness, add citric acid to salted caviar; for tenderness and juiciness, vegetable oil is suitable; to make the product saltier, add more salt “by eye.”

When salted, the perch caviar product will be stored in glass jars with tightly closed lids in the refrigerator.

The simplest way to salt river perch eggs

To salt a kilogram of raw materials, you need: 4 tablespoons of coarse rock salt, fine salt on the tip of a small spoon, a couple of liters of water, a small amount of vegetable oil.

The peeled products are placed in a pan. In the second saucepan, a brine is prepared from water and coarse salt. When the liquid with salt boils, it is poured into the caviar.

Tip: Do not allow the sediment remaining in the brine to get into the caviar mass of the perch.

The raw materials are mixed with a fork, and with a fine strainer the entire mass of perch products is transferred to a clean cup. A fresh salty solution is prepared, boiled, poured into the mass of eggs, you will need to stir it again with a fork.

The clean product is transferred to a large sieve, and the water drains from it. The product is transferred to a jar, everything is sprinkled with fine salt and mixed thoroughly. After adding a little vegetable oil, the jar is closed and remains in the refrigerator. After 5 hours, the product is allowed to be consumed. Products can be stored for about 7 days.

Pickled perch caviar

The delicacy is prepared from: one perch caviar, a liter of water and two large spoons of salt crystals, half a teaspoon of ground coriander grains, 10 pieces of black peppercorns, 4 sweet peas and 2 bay leaves.

Before salting, the eggs in the bags should be rinsed under running lukewarm water. Using a fork or spoon, remove the film shell from the eggs. A marinade liquid is prepared from all the spices and salt crystals. Boil and cook for 20 minutes. The hot marinade must be poured into the raw materials. The composition is intensively mixed and infused for another 20 minutes. The liquid is drained through a colander.

Take a large saucepan with water, put a small saucepan with raw materials inside, which will cook for about 15 minutes. The caviar consistency is stirred all the time during the process. The result should be a crumbly and white salty river perch product. The specific astringency of caviar will go away. Heat treatment will extend the shelf life of perch caviar.

Additional salting of products is acceptable. Sunflower or olive oil will help eliminate dryness. The deliciously prepared perch consistency is consumed with crackers, bread and boiled eggs.

How to salt perch eggs?

To salt 550 grams of perch eggs you will need: 2 large tablespoons of salt, 10 milliliters of olive oil.

Before you start salting the eggs, the fish is washed, and the raw material in the film should be carefully removed from it. When the product is rinsed, the bags are removed. The remaining film is removed. Salt crystals are poured into the caviar, the mass should be whipped with a fork for 20 minutes until white foam. During this time, the crystals dissolve, vegetable oil (two thirds) is added, and the mass is mixed. The eggs will stand in a saucepan or in a glass container. The remaining oil is poured in.

To cover the cans you will need nylon lids. The product is infused for 5 or 6 hours. Salting river perch eggs is not difficult at all.