Caviar pie. Caviar pancakes or caviar pancakes. Step-by-step recipe with photos. Making caviar from fish roe

Recipes for dishes made from carp caviar

half a kilo of the main ingredient

100 g vegetable oil

2 tbsp. spoons of flour

ground black pepper/salt to taste

How to cook fried carp caviar:

Wash the caviar thoroughly, cut into large pieces and remove all unnecessary films from it, then salt and lightly pepper it.

Then place the prepared caviar in the refrigerator for 1 hour, where it will soak in the spices. After an hour, remove the caviar, roll all the pieces in flour and fry them in vegetable oil until crispy.

Serve the finished carp caviar with mashed potatoes.

Carrot caviar with eggs

Wash the caviar, salt and pepper it, then stir and place in a heated frying pan greased with vegetable oil.

Warm the eggs, stirring them constantly, until they become pinkish in color and crumbly. Break two eggs in a separate bowl and mix them until a homogeneous consistency is obtained, then pour the fried carp caviar into them and mix again.

Heat a small amount of fresh vegetable oil in a frying pan, add a mixture of eggs and caviar into it, tightly cover the frying pan with a lid and bake until a yellow cake forms.

Cut the finished dish into neat pieces and serve with a side dish.

Cutlets

Ingredients:

half a kilo of caviar 2 tbsp. tablespoons flour 1 egg half an onion vegetable oil for frying salt to taste

How to cook cutlets from carp caviar:

Wash the caviar, peel it from the films and place it in a bowl, adding chopped onion, egg and flour. Salt the resulting mass and mix thoroughly until it reaches a consistency reminiscent of batter.
Then spoon it into a frying pan with heated vegetable oil and fry the cutlets on both sides over low heat until golden brown.

Pancakes

1 can of fresh carp caviar

2 tbsp. spoons of sour cream

3 tbsp. spoons of flour

salt, pepper and dry garlic to taste.

How to prepare pancakes from carp caviar:

After washing the caviar and removing excess films, add egg, sour cream, flour and soda to it, salt and pepper the mass, then beat it in a blender at medium speed until a homogeneous consistency is obtained.

Heat a small amount of vegetable oil in a frying pan, spoon the dough into it and fry the pancakes over medium heat for four minutes on each side.

At the same time, the eggs will change their gray-brown color to a beautiful orange hue. Place the finished caviar pancakes in a frying pan, cover it tightly with a lid and place on low heat for ten minutes so that they cook and become juicy.

After this, remove them from the heat, cool them slightly and serve with sweet black tea.

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Fish roe pancakes recipe (photo)

Caviar is not only the main ingredient for appetizers on a festive table. It opens up new culinary opportunities for connoisseurs of home cooking. This is a wonderful product that has a wide range of exclusive dishes. Sauces, baked goods, first and second dishes, casseroles, pickles, cutlets, pancakes are made from it. In addition, regular consumption of this product will replenish the body with many useful substances (fluoride, calcium, vitamins A, PP and group B), and you will always have strong and healthy teeth, bones, nails and beautiful hair.

But the high cost of this product does not allow it to be on the table often, unless on holidays. However, this does not apply at all to river fish caviar, which is not inferior in healthiness to red or sturgeon caviar. Therefore, if you want to please your family with an unusual, tasty and healthy dish, then caviar - small pancakes or cutlets made from fish roe - will be a great solution.

Nowadays, caviar pancakes are cooked extremely rarely. Although the recipe is quite old, one might even say it’s a classic one. My mother used to cook them often when I was a child, but now I remembered them by chance. I bought river fish and when cutting it I found a sufficient amount of caviar. At first I thought about salting it, and then I decided to remember the past and make pancakes from fresh caviar. In addition to this method of obtaining caviar, you can purchase it separately in places where fresh fish is sold (crucian carp, carp, perch, pike, carp, silver carp) and prepare delicious cutlets from fish caviar. If you got too little caviar from the fish and plan to replenish its reserves next time, then take care of its proper storage. Freeze the caviar by placing it in the refrigerator for a couple of days under film or placing it in the freezer in a plastic container.

Egg pancakes from fish roe are prepared very quickly and simply. They turn out appetizing, bright, beautiful and very tasty. But there is one small nuance in their preparation. If you cook them yourself, without adding any ingredients, then simply fried caviar will turn out quite dense. Therefore, all kinds of juicy products are added to the dough: sour cream, cream, mayonnaise, twisted onions or cabbage, etc. These components of the dish will dilute the dryness of fish roe, and the cutlets will become more tender and soft.

Fish roe caviar, recipe with photo

Ingredients

Caviar of any fish - 300 g Eggs - 1 piece Sour cream - 3 tablespoons (or cream) Vegetable oil - for frying Soy sauce - 1 tablespoon (optional) Salt, pepper, fish seasoning - to taste

Preparation

1. To make cutlets from fish caviar, you need to properly prepare the caviar itself. We will remove all partitions, capillaries and films from the caviar. Place it in a sieve and rinse under running water. Leave it in until all the liquid drains away. Then put it into a bowl for mixing minced meat and add sour cream.

2. Pour in soy sauce, beat in an egg, season with spices and salt.

3. Using a blender, we will beat the caviar until it becomes a homogeneous, smooth mass, so that all the eggs are broken up as best as possible. If there is no such device, then before adding the remaining ingredients to the caviar, grind it through a sieve or pass it through a meat grinder a couple of times.

4. Place the frying pan on the stove, add a little vegetable oil, and heat it well. Since the dough is very liquid, you won’t be able to form the pancakes with your hands. Therefore, we will take a tablespoon and pour the dough into a hot frying pan. It will spread over the surface, taking a round shape.

5. Pancakes are fried very quickly, literally 2-3 minutes on each side over medium heat. Therefore, do not move away from them so as not to burn. As it cooks, the dough will change color, acquiring a beautiful and appetizing bright orange hue.

6. Serve the finished caviar with sour cream, garlic or fish sauce, or with all kinds of gravies. River fish caviar cutlets can be consumed either warm or chilled.

To prevent the dough from being too thick, we need an ingredient that will provide a sufficient amount of liquid. If our plans did not include preparing a lean dish, then we could use a chicken egg. But since we are preparing food for the Lenten table, we took a head of onion, which we turned into pulp. To do this, you can use a blender or meat grinder. But I didn’t want to wash a bunch of dishes just because of one onion, so I just grated it. This activity, of course, is not very pleasant, but it significantly reduces the cooking time.

Carp caviar has a fairly neutral taste, so it wouldn’t hurt to add a little garlic and lemon. Garlic will add a slight spiciness and aroma to the pancakes, and lemon juice will add a pleasant sourness.

To get a homogeneous dough, do not forget to remove all films from the caviar. Now all that remains is to add flour, salt and pepper and bake neat, delicious pancakes.

If you make pancakes from carp caviar and you like them, we can offer another recipe. And if you’re too lazy to bother with the dough, you can just cook it.

Ingredients:

Carp caviar - 300 grams;
Onion - 1 head;
Garlic - 3 cloves;
Lemon - 1/ piece;
Flour - 1.5 tablespoons;
Salt, pepper to taste;
Vegetable oil for frying.

How to make pancakes from carp caviar:

Step 1

Remove all films from the caviar and knead it thoroughly with a fork to obtain a liquid mass of uniform consistency.

Step 2

Turn the onion head into pulp. You can use a blender or meat grinder. Or you can do it like we did - grate it on a fine grater.

Step 3

Peel the garlic and pass it through a garlic press.

Step 4

Squeeze the juice from half a lemon.

Step 5

Add onion pulp, garlic and lemon juice to the caviar. Salt and pepper to taste. Add flour and knead the batter for pancakes.

Step 6

Heat the vegetable oil in a frying pan, use a tablespoon to place the pancakes in the oil and fry until golden brown.

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Wash the caviar, remove films. Place the prepared ingredients in a deep bowl. Peel the onions, rinse and finely chop into cubes. Combine everything in one container, add salt and spices.

Mix thoroughly and leave for 10 minutes to completely dissolve. Stir everything again and grease the baking pans with oil. It is better to use cocotte makers. Spread the caviar mass.

Preheat the oven to a temperature of 220 degrees. Place the container on a baking sheet and bake for 25 to 45 minutes, depending on the volume of the container. Remove from the oven, place on a saucer and serve.

Carp caviar cutlets

Fish caviar cutlets resemble pancakes, but at the same time retain the beneficial properties of caviar.
A little about the caviar itself, first about the caviar of our freshwater fish. There is quite a lot of it in large fish. And it would be a crime to refuse this gift of nature. Regular caviar contains a full range of useful substances. Caviar is a basic product for the birth of new life, therefore it is equipped with elite proteins (the human body absorbs them within an hour), fatty acids, minerals, and vitamins. If your husband is not a fisherman, there is only one way out: go to the market and buy caviar in the fish department. We will need very few products. So, the recipe for carp caviar cutlets. To prepare carp roe cutlets, you will need:

carp caviar – 500-600 g eggs – 2 pcs. onions – 2 pcs. flour or semolina - 4 tbsp. salt, ground pepper - to taste vegetable oil sour cream - 100 g greens - arugula, parsley, lettuce (optional)

How to cook cutlets from carp caviar.

Do not forget that fish, and, consequently, fish eggs, can serve as a source of infection, therefore, in order to prevent it, it is advisable to freeze the eggs for three days in the freezer at -17–18 degrees (this will save you from unnecessary problems). Both caviar and milk are used to prepare cutlets.

1. Before cooking, the caviar should be rinsed well in warm water. And not once, and not twice. And until the water with which you poured the caviar becomes clear. Remember that the eggs are quite small and can “float freely”, so drain the water onto a sieve and grind the eggs there, freeing them from the film. During this process, the caviar should be pressed against the walls with a spoon for greater efficiency. 2. You can add milk to the cleaned caviar (just cut the film and squeeze out the milk). 3. Beat eggs, add salt and pepper. 4. Grate the onion or finely chop it with a knife, also add it to the caviar, add semolina or flour, mix everything well. If you think the dough is a bit runny, add another spoon or two of flour. 5. Give our caviar dough a chance to sit and reach its proper condition – and you can fry our caviar cakes. 6. Scoop the dough with a regular tablespoon, place the cutlets at a distance from each other in hot oil, let them brown. They cook quickly, so don’t let your guard down; the cutlets should be golden, not black.

Can be served with arugula or other greens. Chilled sour cream and kefir go perfectly with these cutlets.

Cook with pleasure. Bon appetit!

River fish caviar fritters

Ingredients:

0.6-0.7 kg of fresh whole river fish eggs;
2-3 cloves of garlic;
1 cup Extra instant oatmeal;
2 chicken eggs;
soda on the tip of a knife;
4-5 tablespoons of wheat flour;
1/2 cup olive oil.

The cooking time for caviar pancakes is about 1 hour. Calories: per one hundred gram serving there are 270 kcal.

Recipe step by step:

Boil 1 and 1/4 cups of water in a saucepan, add extra flakes, stir, bring to a boil, cover with a lid and leave to swell;
Separate the eggs from the films, working with a knife or fork, as if scraping the contents, from the dense film shell of the egg;
Peel the garlic cloves, pass through a garlic press and add to the caviar;
Place oatmeal from a ladle into the base of the pancakes and add salt;
Separate the egg whites from the yolks, cool and beat in a separate bowl;
Gradually introduce protein foam into the total mass;
For thickness, add flour mixed with soda into the caviar mass;
Heat olive oil in a frying pan. Place a tablespoon of the dough into the hot vegetable fat. Cover the pancakes with a lid so that they are properly baked from the inside. After 7-10 minutes, turn the products over and steam under the lid for about 10 minutes.

Fried crucian caviar

Fried caviar is a simple dish, but very tasty. The secrets of taste begin with a list of necessary products:

Caviar – 300 g Onions – 1-2 pcs. (cf.).
Vegetable oil 100 g.
Butter – 50 g.
Salt.
Ground black pepper.
heretz chili (for spicy lovers).
Spices and herbs - to taste.

Turn off the heat when the caviar becomes dark in color. Add butter to the resulting mass and mix. If necessary, add more salt and add spices – the ones you like. That's it, the dish is ready. Decorate with herbs and you are ready to serve!

Fried caviar is delicious both on its own and in the form of cutlets. Let's see how to make cutlets from crucian carp caviar.

Fragrant, tender, delicious cutlets are made from crucian carp caviar. Write a recipe. For 300 g of caviar you will need:

Onion - 1-2 pcs.
Semolina (cereals) – three tbsp. spoons.
Egg – 2 pcs.
Wheat flour – 4 tbsp.
Ground black pepper.
Salt.

Unlike other recipes, here we chop the caviar - with a fork. Add egg, finely chopped onion, semolina. Mix everything. Form the minced meat into the required shape and bread it with flour. Fry in a heated frying pan.

To get more tender cutlets, you can finish cooking by stewing in a water bath - adding water and spices to the pan.

Serve the finished crucian caviar cutlets along with a side dish and herbs. You can choose the drinks to go with this delicious dish yourself. Look at the recipes for how crucian caviar is prepared. Cook with pleasure

Dietary pancakes from carp caviar (video)

Caviar pancakes are a nutritious dish. It contains many microelements and vitamins that have a positive effect on the condition of the whole body. Fish fritters can be made in less than 30 minutes. It is very important to mix the ingredients correctly. The caviar mixture should not be too liquid, but should not be thick in consistency. Pancakes are served with sour cream and herbs or with a slice of lemon. To prepare pancakes, you can use river fish caviar, then the dish will turn out not only tasty and healthy, but also economical.

Garlic crucian carp and caviar pancakes

You can also pamper your family with amazing garlic crucian carp and caviar pancakes. This delicacy is prepared quickly, easily, and the result exceeds all expectations!

So, in order to prepare this recipe you will need:

Ingredients: crucian carp - 2 kg; salt - to taste; lemon juice - 0.5 pcs.; garlic - 5 teeth; tomato - 1 tbsp; wheat flour - for dredging the fish; vegetable oil (for pancakes 2 tbsp., in order to clean the caviar 2 tbsp.); semolina (for pancakes 2 tbsp., for cleaning the film 2 tbsp.); sour cream (for pancakes 2 tbsp., for film cleaning 1 tsp); water-0.5 l.

This is how the dish is prepared:

Clean the fish immediately. Then make cuts on the back, add salt, pepper, and lemon juice. Set the fish aside and let it marinate for half an hour.
Wipe the caviar using a sieve to remove films.
Peel and chop the garlic.
Place it in a container that will accommodate the crucian carp. Pour boiling water over it and add the tomato.
Sprinkle the fish with flour and fry in a frying pan with vegetable oil.
Dip the finished fish into the tomato-garlic mixture for a few seconds and immediately transfer it to a container, covering with a lid so that the aroma of the garlic does not evaporate.
Now let's make the pancakes. Add eggs, melange, semolina, salt, lemon juice, vegetable oil, sour cream to the caviar, stir everything. Set the container with the contents aside for 15 minutes and let the semolina swell.
Next, start frying small rounds in a frying pan with hot vegetable oil. That's all, a very satisfying and appetizing dish is ready, invite everyone to the table!

Enjoy your meal!

Cod roe cutlets with garlic

Ingredients: - 500 g cod caviar; - 3 onions; - 1 carrot root; - 3 tbsp. l. semolina; - one egg; - 2 pinches of fish seasoning; - vegetable oil as needed; - salt and ground pepper to taste.

Preparation

https://www.youtube.com/watch?v=Am-N3jBeBm0

We wash the caviar, remove the films and various compounds. Grind until smooth. Chop the onions, leave half raw, and sauté half in vegetable oil. Three carrots on a grater. We combine all the products, add semolina, egg, mix everything effectively, add salt and pepper and fry in a preheated frying pan on both sides until golden brown.

With white bread, onions and sour cream

The caviar pancakes turn out soft, tasty and juicy. It's easy and quick to prepare.

Products :

any caviar - 0.6 kg;
onion - 0.3 kg;
white crumb - 0.25 kg;
yolk - 1 pc.;
rock salt;
ground black pepper;
sour cream - 80 g.

Peel the onion, rinse and chop into thin cubes. Grease a frying pan with vegetable oil and fry until transparent.

Wash the caviar, place it in a saucepan and stir with a fork, thereby removing unsuitable films. Combine pure caviar with cooled sautéed onions, yolk, sour cream, seasonings and bread. Mix thoroughly and leave on the counter for 10 minutes.

Grease baking pans with oil. Spread the caviar mass and bake in the oven at 220 degrees for 25-35 minutes.

Remove and serve. Bon appetit!

Garlic crucian carp and caviar pancakes

You can also pamper your family with amazing garlic crucian carp and caviar pancakes. This delicacy is prepared quickly, easily, and the result exceeds all expectations!

So, in order to prepare this recipe you will need:

Ingredients: crucian carp - 2 kg; salt - to taste; lemon juice-0.5 pcs.; garlic-5 teeth; tomato-1 tbsp; wheat flour - to coat the fish; vegetable oil (for pancakes 2 tbsp, to clean caviar 2 tbsp); semolina (for pancakes 2 tbsp, for cleaning the film 2 tbsp); sour cream (for pancakes 2 tbsp, for cleaning the film 1 tsp); water-0.5 l.

This is how the dish is prepared:

Clean the fish immediately. Then make cuts on the back, add salt, pepper, and lemon juice. Set the fish aside and let it marinate for half an hour.
Wipe the caviar using a sieve to remove films.
Peel and chop the garlic.
Place it in a container that will accommodate the crucian carp. Pour boiling water over it and add the tomato.
Sprinkle the fish with flour and fry in a frying pan with vegetable oil.
Dip the finished fish into the tomato-garlic mixture for a few seconds and immediately transfer it to a container, covering with a lid so that the aroma of the garlic does not evaporate.
Now let's make the pancakes. Add eggs, melange, semolina, salt, lemon juice, vegetable oil, sour cream to the caviar, stir everything. Set the container with the contents aside for 15 minutes and let the semolina swell.
Next, start frying small rounds in a frying pan with hot vegetable oil. That's all, a very satisfying and appetizing dish is ready, invite everyone to the table!

Enjoy your meal!

If in previous recipes the cutlets were more like pancakes, then this recipe is more reminiscent of fluffy and very tasty donuts. Another feature of the recipe is that it uses canned caviar.

For this dish you will need the following products:

120 g canned cod caviar;
100 g boiled potatoes in their jackets;
50 g hard cheese;
80 g semolina;
1 chicken egg;
30 g flour;
30 g dill;
30 g sour cream;
5 g soda;
salt to taste;
vegetable oil for frying.

Cooking time – 60 minutes.

The calorie content per 100 g will be 266.4 kcal.

Sequencing:

Mash the caviar, add egg and semolina to it. Beat everything with a fork and let the mixture stand for a while so that the jar can swell well (from 15 minutes);
After the specified time has passed, add coarsely grated potatoes, hard cheese, chopped dill, flour, sour cream, soda and salt into the mixture. Stir everything thoroughly, the resulting mass will be slightly thicker in consistency than for pancakes;
Use your hands to form balls from the caviar dough and fry them in a sufficient amount of vegetable oil;
The finished cutlets can be served with a sauce for which you mix mayonnaise, adjika, grated pickled cucumber and a few drops of lemon juice to taste.

Ingredients: - 500 g cod caviar; - 3 onions; - 1 carrot root; - 3 tbsp. l. semolina; - one egg; - 2 pinches of fish seasoning; - vegetable oil as needed; - salt and ground pepper to taste.

Preparation

The benefits and harms of fish caviar

Each small egg is a microcontainer with substances useful for the human body. First of all, it is over 30% protein, which can be easily digested within just one hour. Up to 13% of the product’s weight consists of healthy fats similar to fish. Also, round fish embryos contain an abundance of polyunsaturated acids, folic acid, zinc, iron, phosphorus, potassium, and vitamins (A, B. C, D).

Taking into account all the benefits of the product, doctors often recommend eating caviar for people with low hemoglobin levels, varicose veins, diseases of the cardiovascular system, low immunity and others.

But fish eggs can also cause harm if we are not talking about regular dosed consumption, but about one-time gluttony. People with a tendency to allergic reactions, kidney and gastrointestinal diseases, and obesity should also be careful when using this product.

Ingredients	Quantity
carp caviar -	600 g
onion -	200 g
semolina -	100 g
eggs -	2 pcs.
salt, herbs and spices -	taste
vegetable oil -	for frying
Cooking time: 60 minutes	Calorie content per 100 grams: 183 Kcal

Recipe “Fish cutlets with my nuances”:

For fish cutlets, I always try to take 2 varieties. Paired combinations of fatty-lean, red-white, etc. fish make cutlets tastier. Very tasty from pollock or navaga with pink salmon. This time we also caught a few perches caught by the youngest while fishing. I also always add caviar and milk to cutlets, if the fish has them. I never make fillet cutlets - there are many wonderful recipes for fillet. I gut the fish, cut off the head, clean off the scales, if any, and cut off all the fins and tail with kitchen scissors. If the skin is too thick and strong, I remove it, like that of pollock and herring, and leave it. I don’t take out the bones; they will be removed during the process of scrolling and kneading. If the ridges are too powerful, like those of pollock and large cod, then I cut out the very top part of the spine - it is not flat, but three-legged.

I pass the fish through a meat grinder with one onion and a raw potato at the end, twice. When the cutlets are not for fasting, it is good to add fresh lard to the minced meat, or even better, with a meat layer, ten percent of the total mass.

As you can see in the photo, all large bones remain on the grill behind the knives and are easy to remove, and the minced meat turns out tender and uniform. And the remaining small bones remain in the hands during the kneading process.

I like to add fried onions and carrots to minced fish. To speed up the process, I put chopped onion and grated carrots on a plate, add a spoonful of oil and microwave for a couple of minutes. Cool and add to the minced meat.

I salt, pepper and add a spoonful of honey - it greatly enhances the taste of minced fish. And adding a spoonful of vegetable oil to the minced meat will make the cutlets softer.

Minced fish is often too runny. Therefore, I put in it dry Hercules flakes of the “Extra” brand, lightly rubbed in my palms - they will absorb excess liquid and the cutlets will keep their shape perfectly. I don’t put eggs in the cutlets; if the minced meat is still runny, I add a spoonful of starch

Now it is important to knead the minced meat well without knocking it out. Minced fish is more tender than meat, you just need to work it with your hands, knead it like dough

Refrigerate the minced meat for anywhere from half an hour to overnight.

Next, with wet hands, I form the cutlets and place them in a greased pan. I fry cutlets very rarely; I like to bake them much more.

If the cutlets are intended for guests or for the sake of showing off, you can shape them evenly using a ring or a cookie cutter. Spread the minced meat in an even layer, level with damp palms and cut out the cutlets.

Bread them in rice flour and place on parchment paper on a baking sheet.

Bake in an oven preheated to 200 degrees for 8 minutes until browned. Turn off the heat and let stand for another 5 minutes. A lot of cutlets come out. It is delicious and simply cold on a piece of bread with fresh cucumber. Or you can warm them up in a sauce to taste and serve with a side dish - it will be an excellent lunch or dinner.

Great served with lemon slices and herbs with a glass of white wine.

Fresh salad for cutlets is welcome! I have cucumbers with apple and herbs in a horseradish dressing with dry soy milk. In a glass of an immersion blender, put a spoonful of prepared horseradish, a spoonful of powdered milk replacer, and a chopped half of a peeled apple. Add salt, add a little rosehip syrup, honey or sugar, squeeze a spoonful of lemon juice. Pour 100 ml of Oleina oil on top and work well with a blender. You can slowly add another 50 ml of oil. The sauce sits in the refrigerator for a couple of days without separating.

Recipe for Don fish caviar

Russian cuisine contains many delicious and healthy dishes made from freshwater and sea fish. Sometimes when cutting fish, caviar is found inside. If it is salmon caviar, then it can be salted, and if it is freshwater fish caviar of carp, carp, crucian carp or pike, then you can use it to prepare an old Russian dish - caviar.

In my childhood, caviar was often prepared, as we lived next to a lake and often caught fish. I remember very well how my mother, while cutting fish, took out large caviar from inside, which she never threw away. We fried the caviar, rolled it in spices and flour, salted it, or made caviar pancakes.

I fell in love with caviar from my childhood. Tender, soft and juicy cutlets (or a kind of pancakes) are combined with any side dish - porridge, pasta, potatoes, beans. Iryaniki can even be served as a snack.

Burbot cleaning

There is another way to remove scales from fresh fish:

first eliminate the mucus;
then freeze the carcass a little - so that only the skin sets;
After this, the scales are scraped off with a knife under running water.

However, it is easier to remove the skin after first removing the entrails, fins and head - cut the skin along the ridge and abdomen. Remove from one side, from the top corner of the head, then from the other.

How to clean frozen burbot

Experienced fishermen cut the fish with a hacksaw and clean each piece separately.

Important. In this case, you should be as careful as possible not to damage the gall bladder, since its contents can make the meat bitter and unsuitable for use.

If you don’t want to take risks, then place the fish under running cold water and as soon as the scales thaw, scrape them off with a knife, then leave the fish in water or at room temperature until completely thawed. Then they clean it like a fresh one.

How to skin a stocking

You can remove the skin using pliers:

first you need to cut out the fins and make a circular cut in the skin near the head;
then use a knife to separate the skin from the flesh of the body so that you can pick it up with pliers;
remove in one motion.

If the head on the carcass is not needed, it will be removed immediately. If you plan to serve it beautifully with the head on (for example, stuffed and baked whole), then the gills should be removed from it and carefully scraped with a knife. After this, the carcasses begin to be gutted.

Note! The skin is removed from large specimens with a stocking; small fish are not suitable for this purpose. You can also gut the fish first, and then:

You can also gut the fish first, and then:

separate the head;
cut the carcass lengthwise into two halves;
Rinse;
remove the bones;
Remove the skin using the same pliers.

Thus, the finished fillet is obtained.

Burbot pulp has a delicate texture and a pleasant, sweetish taste. Cooked in the oven with milk or cream, it is simply incomparable.

How to choose pollock caviar

Not everyone here knows how to choose canned food, and many people simply do not attach importance to this, and in vain. It is better to choose caviar in glass jars - you can see it right away, and you can already determine the quality by the color: good pollock caviar is light beige or almost white, but not bright pink, yellow or orange - the “color” comes from dyes. In the jar, the eggs lie tightly, without any liquid, forming an almost homogeneous mass in the form of a kind of puree.

You can also take tin cans: then you will have to check the product “for taste and color,” as well as for smell, after opening the container; the taste and smell are fishy, without any impurities.

In any case, you need to carefully read the ingredients: it only seems that caviar is caviar, but manufacturers prepare canned food in different ways. The best composition is caviar and salt, possibly also vegetable oil, but several “E-shek” can also be added to the mass: E412, E415, E211, E635, etc. The first two additives are thickeners, guar and xanthan gum, are introduced for ensuring product viscosity; they are considered safe and even somewhat beneficial - for example, E412 can reduce the level of saturated fat. Sodium benzoate - E211, is also relatively harmless if you do not consume it too often, and this is not easy to do - many foods are now “rich” in preservatives - but E635, a flavor enhancer, often causes stomach and intestinal upsets, although it is recognized safe for health.

Fish roe dishes as a list of recipes

Wondering how to cook fish caviar? Below is a list of fish caviar dishes that are easy to view on our website; you just need to click on the link and go to the page with a detailed description of the preparation.

For the convenience of readers, the list of fish, from the caviar of which delicious dishes are prepared, is given in alphabetical order. If you caught a good fish with caviar or purchased a package of caviar in a store, find “yours” in the list of fish and see what delicious things you can make from its caviar.

How to dry salt fish roe

Salting caviar using the so-called dry method, that is, without brine, is a very risky undertaking. However, gourmets and lovers of crumbly caviar still salt the product in this way.

Fresh fish caviar – 1 kg
Salt – 60 g
Granulated sugar – 20 g

Wash the caviar. This method can be used for salting caviar, both in jars and without them. If you clean caviar from films, do it using any of the methods described above. If you want to try salting the caviar directly in the eggs, then wash them, dry them and place them in a container.

Can be salted dry

Sprinkle the caviar with salt and sugar. If we add salt in jars, then rub them thoroughly with the mixture; if without them, we mix the caviar with the mixture with a fork.
Transfer the product to a sterilized container and salt for 5-12 hours.
If desired, you can then flavor the yummy with sunflower oil. The caviar, which is salted in eggs, is freed from them after salting by cutting them with a knife and separating the caviar with a spoon.

In the oven

Don't know how to surprise your guests? Serve caviar on the festive table in portioned plates made of heat-resistant glass. The originality, unusual taste and presentation of the dish will surprise many. Don't forget to make extra garlic or spinach sauce.

Products :

any caviar - 0.6 kg;
onion - 0.3 kg;
table salt;
ground black pepper;
cold water - 60 ml.

Wash the caviar , remove films. Place the prepared ingredients in a deep bowl. Peel the onions, rinse and finely chop into cubes. Combine everything in one container, add salt and spices.

Mix thoroughly and leave for 10 minutes to completely dissolve. Stir everything again and grease the baking pans with oil. It is better to use cocotte makers. Spread the caviar mass.

Preheat the oven to a temperature of 220 degrees. Place the container on a baking sheet and bake for 25 to 45 minutes, depending on the volume of the container. Remove from the oven, place on a saucer and serve.