How to salt pike caviar hot and cold

I go fishing quite often and my catches often include pike. Pike itself is a very tasty fish, but pike also, especially in spring, have a large amount of caviar. This product is very useful and at the beginning, due to my inexperience, I was interested in how to salt pike caviar, I tried various recipes, salted both at home and outdoors, in the end I liked one recipe, in which the color of the caviar turns out very beautiful, like amber, and The eggs crumble and the taste is in no way inferior to expensive black sturgeon caviar. I want to share with you and tell you how to get delicious, amber salted pike caviar at home.

Recipe for homemade pickling of pike caviar

Time of active actions – 30-40 minutes.
Salting time – 12 hours.
Ripening time is one day.
Yield – 330 g.
Energy intensity – 87 kcal/100 g.
Kitchen utensils: a spacious cup, a knife, a board, a strainer, a piece of gauze, a tablespoon, a container for storing food.

Name	Quantity
Caviar bags from one pike	300 g
Coarse salt	2 tbsp. l.
Filtered water	1 stack

If you have absolutely no doubt about the quality of pike caviar and are afraid to simply “cook” the product, I offer another recipe for salting pike caviar at home without using hot water.

But if you are still afraid of helminth infection, the insides can be frozen. Freezing pike eggs for three days below -18°C helps to completely get rid of possible damage to the insides of the fish from parasitic infections.

Cut each caviar bag (about 300 g of product) from one pike into three or four large pieces.
Using the back of a knife, release the eggs from the film and place them in a cup.
Beat the film-free eggs with a fork, periodically removing film residue from the teeth.
Pour cold water into the cup with the caviar mass so that its volume is twice the amount of eggs, and stir.
Remove small pieces of film from the surface of the water (the caviar will settle to the bottom of the cup). Let the eggs stand in the water for 30-40 seconds and drain the water.
Pour 2 tbsp into washed caviar. l. coarse salt without a slide.
Add 1 stack. cold filtered water and mix well until large salt crystals are completely dissolved.
Soak the eggs in brine for 10-15 minutes. After a quarter of an hour, place the caviar on a strainer, adding an additional double layer of gauze, and leave in the strainer for 60 minutes to completely remove the liquid.
Place the cup with the contents in the refrigerator for 12-24 hours to ripen the pike caviar. After a day, the product can be eaten. Bon appetit.

Recipes for salting pike caviar

Simple pickling with sunflower oil

Ingredients:

500 gr. pike caviar,
3 tablespoons salt,
100 ml vegetable oil.

Sprinkle the cleaned and washed caviar with salt. Beat with a fork until white foam appears (about 15 minutes). Pour in two-thirds of the oil, mix thoroughly and put in the refrigerator. Now we need to prepare glass jars for storing caviar.

You can use jars of baby food, horseradish or mustard, the main thing is small volume. We sterilize the jars in boiling water or in an electric oven for 10-15 minutes. Place the lids of the jars in a saucepan and heat until boiling.

Let it simmer for about five minutes. Sterilized jars need to be cooled, sprinkled with caviar and pour a 1 cm thick layer of sunflower oil on top. Screw the lid tightly and put the caviar in the jars in the refrigerator for 5 days. After that you can eat it. Bon appetit!

“Hot” method of salting caviar

Ingredients:

pike caviar,
sea salt (for 500 grams of caviar 2 tablespoons of salt),
sunflower oil.

In this method, the caviar must fall into a boiling mixture of water and salt. If you add 400 grams of salt to 1 liter of water, then this very salty solution is called brine. You need to cook the brine for a couple of minutes, then add the caviar.

Immediately remove from heat and strain. The oil is added only before serving the caviar. However, caviar prepared using the “hot” method is stored in the refrigerator for two to three days. Although, it is unlikely that this delicacy will stand “idle” even for one day.

Five-minute recipe

It takes a long time to prepare, but the caviar is eaten in five minutes.

Process:

For 200 grams of pike caviar we take 1 liter of water.
put on fire and pour finely ground sea salt - 2 tbsp for each liter.
bring the brine solution to a boil and add seasonings and spices. Any, to your taste. You can just use a mixture of peppers.
Pour the cleaned and washed caviar into a boiling salt solution with seasonings and leave for 10-15 minutes.

We use only half the solution. This will disinfect the eggs and kill all parasites and germs. It will also “drive out” non-floating debris and films.

The water must be drained and the caviar placed on cheesecloth. Bring the remaining solution to a boil and pour in the strained caviar a second time, now for 20-30 minutes. You can stir with a fork, thus exfoliating all the films that have not yet been removed. - Strain the caviar.
salt to taste.
it is necessary to pour in sunflower oil, calculating 100 ml of oil per 100 grams of caviar.
Beat the caviar with salt and butter with a fork until white foam appears.
Place in a glass container and refrigerate for 4 hours. Your royal delicacy is ready.

How to hot pickle pike caviar - recipe

In the previous case, there was a recipe for cold salting - boiling water was used only for sterilization, which is a standard procedure. Now we will describe the hot salting method, which allows you to get the finished product much faster. The ratios of the components are exactly the same, although this time you can take a little more salt.

Ingredients:

500 g caviar;
25 g salt (small tablespoon);
water - 1 liter.

Here's how to quickly cook pike caviar:

Step 1. First, as usual, we get rid of the yastyk.

For those who are very tired of this process, we can offer a simple solution - rub the bag through a grater. Then all the films are removed very quickly, and the finished eggs are really easy to separate from each other.

Step 2. The result is a pureed mass that can be left to sit for now.

Step 5. Pour the caviar again with exactly the same amount of boiling water with salt dissolved in it (1 tablespoon per half liter of water).

Step 6. And drain the water again, as in the previous cycle. Now you need to pour the mixture into gauze, folded in 2 layers.

Step 7. Roll the gauze into a bag and let the excess liquid drain completely.

Step 8. Salted pike caviar is transferred to any container and left in the refrigerator for 3-4 hours. Although it is best to keep it for 12 hours - then the salting will turn out especially rich and tasty.

Pike caviar recipes

When catching a large number of fish with oysters, there is nothing left but to cook pike caviar, because it is a pity to throw away the delicacy, and other caviar dishes are quite difficult to make.

There are many recipes for salting pike caviar , but the ingredients are always the same:

salt,
caviar,
vegetable or olive oil.

The difference in preparation lies in the initial processing and the amount of salt used.

Due to the natural taste and aroma, adding spices is not necessary and can be used at your discretion.

Weak salting

After separating the film, the caviar is placed in a deep container and filled with hot water, while mixing thoroughly. Hot water sterilizes the product ; after 15-20 minutes it can be drained and water at room temperature added.

The next step is rinsing in running water. You can rinse it in a saucepan, periodically changing the water (3-5 times), or you can pour everything into a sieve and rinse in it for 2-3 minutes, while stirring.

After the water has drained, the future delicacy is transferred to a container prepared for pickling.

For the lightly salted method, use 1 tablespoon of salt per 500 grams. caviar.

After adding salt, the resulting mass is thoroughly mixed. In this case, foam may appear on the surface, which must be removed periodically. As soon as the grains of salt dissolve, you can put them in the refrigerator for 6 hours. After this, the delicacy will be ready for consumption.

With vegetable oil

For this dish, 500 gr. For the original product, you need to take 2 tablespoons of salt. You can use both fine and coarse crystalline salt.

The caviar, freed from the bag, is placed in a bowl and mixed with salt. The resulting mixture must be ground to the consistency of a puree , and foam will be released, which must be carefully removed. Then pour in vegetable oil so that it covers the entire surface of the dish.

When cooking according to the recipes described, the eggs are damaged during mixing and grinding. But often you want the treat on the table to look attractive to guests, one egg at a time. There is a special recipe to obtain this result.

Using saline solution

As in previous recipes, the caviar must be removed from the egg and placed in a deep bowl. To clean it, it must be rinsed in running, hot and cold water. The most convenient way to do this is to use a sieve.

In order to prepare a saline solution, you will need 3-4 tablespoons of salt per 1 liter of water.

The caviar is poured with the prepared solution and left for 30 minutes until the mixture is soaked.

As soon as the required time has passed, everything is poured back into the sieve, after the excess liquid has drained, you can eat.

You can add vegetable oil to the finished product before serving.

Hot cooking

In this case, cooking will take place in boiling water, previously salted. The amount of water depends on the amount of eggs available. Salt is added at the rate of 400 g. per liter of water.

The solution must be boiled, and you can add the product; you must mix the workpiece thoroughly so that no lumps form, and immediately remove from the stove.

Vegetable or olive oil is added before serving.

Another hot cooking recipe uses spices:

Bay leaf,
black peppercorns 5 pcs.,
1 clove,
allspice,
sugar 25−30 gr.

These ingredients are used for 3 liters of water.

After boiling, add salt (3 tablespoons) and prepared spices to the water. Leave to simmer a little so that the broth is saturated with seasonings. After 10-15 minutes, remove the pan from the stove and add caviar. It must be mixed in the broth for 20 minutes. Then cover everything with a lid and leave for 15 minutes. After time has passed, the contents can be filtered through a sieve or gauze, and wait until the excess water drains. Next, you can put it in jars or serve immediately.

Pickling pike caviar - a simple home recipe

If you do not have experience in salting caviar, use the simplest recipe. I strongly advise you to maintain the proportions correctly, otherwise the first experience may be unsuccessful.

Caviar - 200 gr.
Water - 2 liters (for rinsing).
Salt - a large spoon (for rinsing).
Salt for pickling - to taste.
Sunflower oil - 2 large spoons.
Pepper - a pinch.

First, you need to properly extract the caviar. When cutting fish, do not damage the egg sacs. Carefully remove them and place them in a bowl. Carefully peel off the film. Ripe grains will easily separate from the film, although the process is quite labor-intensive and responsible.
Rinse the product thoroughly to ensure no traces of films or other debris remain.
Make a saline solution by dissolving salt in cold water (see recipe for proportions). For the specified amount of caviar we will need only 600 ml. brine. Measure out the required amount.
Place on the stove and bring to a boil. Pour boiling brine over the caviar and leave for 5 minutes. Stir, remove all excess.
Carefully drain the liquid, add a new portion of brine (600 ml), but this time warm.
Leave for 20 minutes, then drain. Place the cleaned caviar in a colander. When most of the liquid has drained, transfer the contents to cheesecloth.
Hang the gauze bag, leave it for half an hour, let the liquid drain out completely.
Place the strained mixture into a bowl. Season with salt and pepper. Pour in the oil.
Next, you need to carefully mix the product with a fork. This procedure is long, up to 15-20 minutes. Stir until the salt is completely dissolved. You'll know it's time to finish if white foam appears. The eggs will swell and change color slightly.

Recipe for salting pike caviar with butter

It is difficult to obtain pike caviar, since catching this fish during its spawning period is protected by law. However, pike do not lay all their eggs; some of them are retained and can be found in freshly caught fish. This quantity will not be enough, so it is better to go to the market and purchase this product in the required quantity.

One of the methods for salting pike caviar at home is a recipe with the addition of salt and vegetable oil. For 500 g of caviar you will need two full tablespoons of salt and a small amount of oil:

First of all, you need to take out the yastyk (bag with caviar) and rinse it under water to remove dirt without cutting it. This procedure is necessary in any recipe for salting pike caviar at home.
Then the caviar is carefully removed into a deep bowl, where it is mixed with the required amount of salt. Mash the mixture with a fork until it becomes a puree consistency. A foam of salt should appear on the surface of the mass.
Read also: Dairy-free liver cake: ingredients, recipe, cooking tips
The foam is removed with a spoon, and the caviar is poured with sunflower oil. It is important that it completely covers the caviar.

If you salt pike caviar at home in this way, it will be ready for consumption within about a week. It is not doused with boiling water, since salt itself can destroy pathogenic microbes.

It is better not to pickle a large amount of caviar at a time, since you will need to roll up the jars for better storage. In addition, it can be purchased at any time of the year in stores or at the market.

How to salt pike caviar at home

Kitchen utensils and equipment: sterilized jar, gauze, spoon, colander, bowl.

Ingredients

Fresh caviar	0.5 l
Salt	2 tbsp. l.
Vegetable oil	3-4 tbsp. l.

Cooking process

Remove the skin from fresh caviar. This can be done using a special grater. If there is none, then tear the bag of caviar, pour boiling water over it and stir until the skin separates.
Place gauze on a colander and pour in the caviar. Rinse 2-3 times with cold water.
Let the excess water drain and transfer the caviar to a jar.
Add 2 tablespoons of salt and stir.
Pour 3-4 tablespoons of oil on top of the caviar to create a thick oil layer.
Close the jar and refrigerate for 5 days. After this you can eat it.

Video on how to pickle pike caviar at home

The process, although simple, is quite delicate, so watch the video to understand how to properly salt pike caviar without damaging or spoiling it. The girl who does this does everything wonderfully.

Saline method

In previous methods, it was necessary to add salt directly to the caviar. To do this, you need to beat it with a fork, which disrupts the structure of the eggs and spoils the appearance of the product. If you use a saline solution called brine, the grains will remain round and whole.

Cooking process:

Caviar in bags is taken from the fish carcass, cleaned of films and placed in a deep vessel. Next, it is washed several times under hot and cold water to destroy parasites.
A saturated saline solution is prepared in a separate container. For 1 liter of water you will need several tablespoons of salt. It is better to use boiling water to further disinfect the caviar.
Pour the prepared solution into pike caviar and let it steep for 30 minutes. Next, the mixture is poured into a sieve to remove excess liquid. Caviar is ready to eat.

You can add a small amount of vegetable oil to the finished caviar. Additional ingredients include green or onions and spices to taste.

Recipes for salting pike caviar are not much different. This is due to the fact that pike caviar has its own rich taste and aroma and does not require the addition of spices. The main purpose of salting it is to get rid of parasites and other microorganisms that may be in it and transmitted to humans. Caviar can be served on the table in a separate container, and pancakes can be placed on a nearby dish. There are also recipes for sandwiches and tartlets with butter and pike caviar. It goes well with fresh vegetables and green onions.

Ambassador in brine

Now, our caviar has been freed from its films, but it still doesn’t look very appetizing, and I don’t think it tastes very pleasant either. So let's start preparing the brine.

Brine is a brine solution used in salting fish. We will use it to pickle caviar.

You can prepare it at home like this: bring a liter of water to a boil, add 3-4 tablespoons of salt, preferably rock salt and, importantly, NOT iodized, mix thoroughly and cool to 60-70 degrees Celsius. That's it - the brine is ready. But I make it easier: I take boiling water and dilute it with cold water to such a temperature that you can put your hand in the water. Then I stir salt in the water and everything is ready!

Pour brine into caviar

Now we take and fill our caviar with hot salt solution. Mix thoroughly when pouring. The caviar turns a little white at this point. We leave our dish to cook for about 30-40 minutes. The degree of readiness will be visible in the caviar. The white coating should disappear, and the color of the caviar should become amber.

When everything has happened, the caviar is ready, drooling, don’t rush to try it, it’s not finished yet.

Washing and packaging

Now we take gauze, put it in a colander, and pour our caviar in brine into this colander. We wash it thoroughly with a weak saline solution. Let it sit until all the water has drained and the eggs are separated from one another.

Finished product and olive oil

Place in a convenient, thoroughly washed container. Pour a small amount of olive oil on top and cover with lids. Place in the refrigerator for a couple of hours.

Now you can take out the loaf, cut it into thin slices, spread it with butter, take our freshly prepared delicacy out of the refrigerator, spread it on top of the butter and enjoy it with a glass of bitters.

How to quickly salt pike caviar at home

A recipe for the impatient, when you need to get results as quickly as possible. The taste will not change, the caviar will be amazingly tasty.

Pike caviar.
For 100 gr. caviar - a tablespoon.
Coarse salt - 2 large heaped spoons per 500 ml. water.

Recipe:

Cut the fish, take out the bag, carefully separate the eggs.
Warm the water, taking one and a half times the amount of caviar being prepared (300 ml of water per 200 grams of product).
Cook the brine, adding salt according to the proportions indicated in the recipe. Cool to 70 o C.
Pour in the product, rinse thoroughly, stirring vigorously. After 5-10 minutes of intensive stirring, the caviar can be eaten. But if you increase the time to half an hour, the product will be stored longer, up to 1 month.
Drain the excess liquid (it’s better to squeeze it out in gauze), put it in jars.
Pour oil all the way to the top, completely covering the grains.
Leave for a day at room temperature. Then move it to the refrigerator shelf.

How to pickle pike caviar at home in a simple and tasty way

To get the most delicious home-salted pike caviar, you need to take note of several important conditions for the correct approach to the process.

First of all, you need to know exactly the proportions of salt and water. You will find them in the description of the first recipe. To understand that the salt concentration is optimal, dip a piece of raw potato into the brine. In the right brine, the piece will float quickly.

How to quickly remove caviar from a rack:

Cut each piece into pieces 10 cm long. Take the piece in your hand, insert the knife inside, cut the film lengthwise. Carefully clean the eggs with a knife.

You can simply squeeze out the grains by cutting the yashtik from the edge. Or rip open the bags while stirring the eggs with a fork. As a result, the films will wrap around the fork.

Attention! When cutting pike, do not damage the gall bladder, otherwise its bitter contents will spoil the fish with caviar.

A couple of practical tips

Pike caviar is an exquisite delicacy that will decorate any holiday table. But, before salting caviar at home, it will be useful to learn some recommendations from professionals:

Freshly caught fish with fresh caviar will be the key to obtaining an amazing delicacy.
If the pike is not very fatty, then in the process of salting the caviar, you should add a small amount of olive or sunflower refined oil.
Carefully remove all “garbage” (film, veins, low-quality eggs) in the process of preparing caviar for salting, so that in the end you get a truly royal delicacy.

By following all the instructions and advice, you can get a very valuable product that will surpass any store-bought equivalent in taste. You can pamper your family with amazing pancakes with extravagant fillings, or equally delicious sandwiches that will charge everyone with positive energy and good mood. After all, properly prepared pike caviar is a real royal delicacy.