Many people believe that in the old days when eatingat the royal and merchant's tables, sturgeon caviar was necessarily present. In fact, then they used the caviar of pike, serving it with pancakes and other dishes. So, the pike caviar does not yield to caviar red or black, if it is properly salted, it becomes friable and acquires an amber tint.
To date, pike caviar is either salted,or pasteurized. It is not difficult to prepare it at home. For this it is only necessary to have a colander, gauze, boiled water and table salt. So, in the caviar add 3% of table salt from its weight and leave for several days.
Let's consider in more detail how to cook pike caviar.
First you need to get pike bags from the bellywith caviar, rinse well under cold water, tear to pieces and recline into a colander. Next, the caviar is washed with clean water (two liters are taken), rubbing it with a whisk through a colander, previously put in a three-liter enamel saucepan. After all the water drains, the colander is put on another pan and continue to wipe the caviar using water from the first dishes. Thus, this procedure is repeated up to five times, depending on the degree of maturity of the eggs.
When the pike caviar is completely separated from thefilm, it is necessary to prepare a brine for its salting. For this, four parts of water and 30% of salt are taken from the mass of caviar, as well as one potato. Potatoes are put in bowls with water and salt is dissolved in it. The surfacing of the potato is a signal that the brine is ready. Now the caviar is filled with brine, and insists no more than fifteen minutes.
Now the pike caviar reclines into gauze,to the glass all the excess fluid and the fish smell disappeared. The finished product is placed in a jar and placed in a cold place, while it can be stored for no more than two weeks. Salted caviar can be mixed with sour cream and green onions, and you can spread on bread, it all depends on the person's personal preferences.
For sandwiches the caviar of a pike withwith olive oil. To do this, the eggs are cleaned from the films, put in containers and thoroughly mixed until it becomes white. Stirring, poured olive oil (three spoons) and juice from one lemon. At the end of cooking, you can add dill greens to it. It should be said that caviar in this case, it must be one hour.
Currently, you can cook enougha variety of dishes from pike caviar. For example, in Canada, pate from this product was widely distributed. For its preparation fresh caviar is poured with boiling water and boiled for about ten minutes, after which it is carefully ground and mixed with greens, eggs, ground breadcrumbs, salt, various spices, and also lemon juice and anchovies are added. All this mass is transferred to a roasting dish, potatoes with butter are topped and baked for half an hour.
Thus, pike caviar is not onlytasty product, but also has many useful properties. So, the substances that are contained in this fish product, contribute to improving the work of the brain, the normalization of the immune, circulatory, endocrine and cardiovascular systems. If you regularly eat caviar, you can suspend the aging of the body, improve eyesight and reduce the risk of many diseases.
Икра богата на биологически активные вещества, vitamins, lipids, phosphorus, potassium and other elements, in addition, it contains fatty acids and a large amount of iodine, which makes it a valuable delicacy.
Correctly salted or pasteurized caviarcan be used to prepare various dishes or eat as a snack. In any case, she will please with her excellent taste qualities.
