How to dry bream caviar at home. Caviar dishes
In pursuit of luxury, many people purchase expensive caviar from fish from the sturgeon family. But a select few know that there are other types of fish whose caviar is no less tasty and even more healthy. And you can cook it at home. If you have bream caviar, you will quickly figure out how to cook it.
There are many recipes for pickling. Spice lovers will love the cooking methods using various spices. There are also opposite recipes that feature a small number of ingredients. How to prepare bream caviar, which in terms of taste is not inferior to sturgeon?
One of the simplest recipes for bream caviar will appeal to lovers of classic taste. The salt and vegetable oil that we are all familiar with in its composition will not cause rejection even in the most sensitive natures.
Classic recipe
Preparation steps:
- Using the tip of a fork, remove the skin from the caviar of one fish, avoiding its deformation. It must first be washed in a large amount of water, preferably running water;
- After placing the bream caviar on a plate, add salt at your discretion. Then stir the mixture until it becomes creamy. Let stand for 10 minutes;
- Add 4 tablespoons of oil, then mix thoroughly again;
- Divide into jars. Approximately 5 mm of bream caviar is generously poured with oil, the recipe for which involves infusing it in a cool place for about a week.
Second recipe for bream caviar
A more spicy recipe for bream caviar consists of a set of spices, water, preferably boiled, and one fish. The algorithm is as follows:
- Place the cleaned caviar, thoroughly washed in water, in a colander to dry it a little. All steps for preparing the main ingredient are repeated as in the recipe above;
- Boil water, from 0.5 to 1 liter, with spices. You can use coriander, a mixture of peppers and a little bay leaf. Boiling should be carried out for 20 minutes with the addition of salt;
- After removing from heat, dip the caviar into the marinade and let it sit for 20 minutes. After slightly changing the color, the finished dish can be placed in jars.
These two fairly simple recipes allow you to understand how to pickle bream caviar at home quickly and without much physical and mental effort. It is perfect for sandwiches, which can be served both at home gatherings and at large feasts.
Fried bream in a frying pan: cooking tips
Spring and summer are the time for fishing, which means light and at the same time satisfying fish dishes. Today we’ll talk about how to fry bream in a frying pan so that your guests will be delighted with the treat! Several recipes for dishes made from this tasty, wonderful and easy-to-use fish will diversify your holiday and everyday table.
Various breadings
So that even an ordinary family dinner can be presented with different tastes, we suggest you fry bream in four different breadings. To do this, use different pans or wash the pan every time you change the breading.
For this dish you will need:
- large bream - 1 pc.;
- salt - to taste (1-2 pinches);
- black or red pepper - to taste;
- freshly squeezed lemon juice – 2 teaspoons;
- vegetable oil - as much as needed for frying.
For breading we will use flour, semolina, coconut and dry basil.
Clean and rinse fish thoroughly
Clean the fish from entrails and scales, wash and dry. Separate the tail and head; they can be used in making fish soup. Using a sharp knife, divide the carcass into thin slices (less than 2 cm thick), place them in a bowl and mix with pepper and salt, sprinkle with lemon juice.
This is how you can prepare a four-course assortment for lunch from one fish.
Fried bream with onion rings
This recipe is very simple, and fish prepared according to it can be served either as a separate dish or with a side dish - potatoes, rice or buckwheat. You will need:
- fresh bream – 4 kg;
- onions – 2 medium-sized pieces;
- flour – 5 tablespoons;
- sunflower oil – 1/3 cup;
- salt and pepper - to taste.
From this number of ingredients you will get 4 servings.
Clean the bream by removing the scales and removing the entrails. Rinse thoroughly in cold running water. Cut off the head and divide across the carcass into four parts. Place the slices in a bowl, add salt and pepper and mix thoroughly. Cut the onion into half rings.
Onions give bream a mild, spicy taste
Dredge the bream slices in flour without shaking off. Pour sunflower oil into a frying pan and heat it up high. Place the fish and fry over medium heat, uncovered, for 10 minutes on each side.
Once both sides are browned, add the onion and cook for another 10 minutes. Now you can close the pan with a lid, reduce the heat as much as possible and simmer for 10 minutes.
Fried bream with onions is ready. Try it and you will see: onions give the fish a wonderful piquant flavor. Your family and friends will be delighted with this dish!
With a side dish of new potatoes
You will need:
- 2 large bream (or 4 medium-sized ones);
- flour – 2-3 tablespoons;
- vegetable oil - as much as needed for frying (about 1/3 cup);
- salt - to taste.
For garnish, take new potatoes, tomatoes and fresh dill.
Clean the bream from scales, entrails, and remove the head. To ensure that the fish is fried efficiently, cut it not across, as in previous recipes, but along the ridge. Roll each piece in flour and salt.
New potatoes and fresh vegetables are the best side dish for fried bream
Heat sunflower oil in a frying pan, put fish slices in it, 2 pieces each. Fry over low heat, covered, for at least 10 minutes on each side – this will ensure the fish is well cooked.
Pay attention! Bream is a river fish, which means it usually has a lot of bones. To prevent small bones from bothering you, before frying, make several cuts 0.5-1 cm deep on the carcass, at a distance of 1.5 cm from each other. The cuts are made diagonally from the back to the belly. The meat will fall off the bones very easily.
All that remains is to prepare the side dish. Boil new potatoes, place them on a plate with bream, sprinkle with dill and green onions. Cut the tomatoes into slices and place them nearby. The dish is ready!
Cooking in batter and dough
Bream slices fried in batter or dough acquire softness, lightness and delicate taste. Therefore, you cannot ignore this cooking method. You will need:
- 500 g bream fillet;
- 5 tablespoons flour;
- 3 tablespoons vegetable oil;
- half a lemon;
- 2 eggs;
- 100 grams of fat for frying.
First of all, prepare the dough. To do this, mix flour, salt and 2 tablespoons of vegetable oil (or melted butter), add half a glass of warm water. Mix so that there are no lumps. Cover the dough and let it rest.
Pieces of bream fillet in batter
Cut the bream fillet into slices 5-7 cm long and no more than 1 cm thick. Sprinkle with a mixture of pepper and salt, finely chopped herbs, squeeze out lemon juice. Stir and leave to marinate for 20 minutes.
Take out the dough and add the beaten whites of two eggs into it. Dip each slice of fish into the dough and place in a frying pan, preheating the fat for frying. From time to time, while frying, shake the pan so that the fillet pieces are completely covered with fat.
Before serving, heat the dish, cover it with a napkin, and place slices of fish in dough in the form of a pyramid on it, garnishing with herbs - parsley, onion, dill. Serve the fried bream with tomato sauce or mayonnaise with gherkins.
Try frying bream in beer batter. The cooking process is the same as in the previous recipe, but for the batter you will need:
- 250 g beer;
- 1.5 cups flour;
- 1-2 eggs;
- salt, pepper, fish seasonings - to taste.
Beat the products in a blender or using a mixer, leave the dough for 10 minutes. Slice the fish. There is no need to salt it, there should be enough salt in the batter. Dip the slices into the dough and immediately place them in a frying pan with heated oil or fat. Fry for 10 minutes on each side without a lid.
Boiled potatoes, rice and vegetable salad are good as a side dish for bream fried in dough.
Fried bream caviar
In the spring, during spawning, you will probably come across caviar bream. You can also make many dishes from caviar. We are more accustomed to salted caviar, but if there is only a small amount of it, then it is better not to bother with salting, but simply fry it and serve it along with the fish. Moreover, this is a quick and easy task.
You can also make pancakes from caviar. This dish will require more time and effort, but believe me, it's worth it.
Fry the caviar thoroughly on both sides in boiling oil
Carefully clean the caviar from films. Stir with a fork, whisking to completely remove foreign elements. For 0.5 kg of caviar, add 1 teaspoon of salt, pepper and seasonings to taste, 1-2 eggs, 1.5 cups of flour. Mix everything until it reaches the consistency of sour cream.
Place a tablespoon of the mixture into a frying pan with heated oil or fat so that you get several small pancakes. Fry on each side for 4-5 minutes. If you cover the pan with a lid, the caviar pancakes will turn out soft and juicy. When the frying pan is open, the caviar will be more fried, with a crispy crust.
Serve fried caviar with boiled potatoes, vegetable salad and plenty of fresh herbs.
Video about cooking pan-fried bream
We hope our recipes will be useful to you both in everyday and holiday cooking. Share with us your secrets of cooking bream and dishes from its caviar, and ask any questions you have in the comments. Bon appetit and comfort to your home!
Every true fisherman must be able to not only catch fish, dry it and dry it, but also salt the caviar himself. After all, properly salted fish roe is a real delicacy. In addition, homemade caviar is very healthy due to its naturalness and high nutrient content. In this article we will talk about the technology for salting fish roe at home and provide several detailed recipes that will help you prepare an amazingly tasty appetizer.
How to properly remove caviar from fish
You can use caviar for salting only if the fish is fresh enough. To remove the caviar, you need to act very carefully and accurately. First we cut the belly of the fish. Then, with our fingers, we pick up the elongated shell bags with caviar and slowly separate them from the cavity of the fish. It is very important to remove the caviar in one piece, since if handled carelessly, bitter bile may get into the caviar. Oysters are separate egg parts covered with a thin film, the internal filling of which plays a binding role for the eggs.
Preparing caviar for salting
The caviar of salmon fish, as well as pike, roach, perch, carp, rudd, bream and crucian carp, are ideal for salting. To prepare the appetizer we will need at least 150 grams of caviar. The main preparatory stage is the release of the eggs from the film. This procedure is called "punching". Since we are working with a small amount of caviar, for these purposes you can use a colander, a sieve or a vegetable grater with non-sharp hole edges. The larger the eggs, the larger the holes in the dish should be so that the eggs can pass through them freely. But the process of caviar cleansing is much faster if we use a colander. Having selected the necessary dishes, we begin to slowly and carefully wipe the caviar, after cutting the film with a knife. If the total weight of the caviar is more than 2 kg, then it is better to peel it on a kitchen board using a knife (its back side).
Recipes for salting caviar - preface
Recipe No. 1
First we need to prepare the brine. Rapa is a special salt solution for washing fish eggs. The proportions of standard brine are 100 g of salt per 1 liter of water. Bring the solution to a boil and let the solution cool a little (many argue that boiling water is needed, but I disagree with this). Stir the caviar with a fork for about 3 minutes so that the hot solution covers all the eggs. Then we drain the brine and prepare a new one to repeat the procedure. A total of 3 fills are required.
The first two times the water turns out cloudy, but the third time it should be more transparent and clean. Then you need to free the caviar from excess moisture. To do this, put it on a sieve and wait 10-15 minutes until all the water has drained. If there is no sieve, the caviar can be spread on a flat surface in an even layer of 3-4 cm and placed for a while at a slight slope. This method will help the water drain no worse than through a sieve.
After this, take a glass jar with a volume of approximately 1 liter and pour 2 tablespoons of vegetable oil into its bottom. Pour caviar on top, but not to the top, but about 75% of the jar. Add a full teaspoon of salt and mix well with a fork. Then fill the rest of the jar with caviar and pour sunflower oil on top - about a 5 mm layer.
We cover it all with a plastic lid and let it stand in the refrigerator for several hours, but it’s better to leave it overnight. In the morning you can already enjoy sandwiches with delicious crumbly caviar of light amber color. The appetizer tastes lightly salted and does not smell of fish at all. Total cooking time is only about 30 minutes. If, when preparing caviar in this way, you sterilize all utensils (jars, sieve, lid, fork, spoon), then unopened caviar can be stored in the refrigerator for a very long time - more than 1 month.
Recipe No. 2
To salt caviar according to this recipe, we will need an enamel pan. Pour water into it - the volume is approximately three times greater than the volume of existing caviar. Add salt to the water (as for boiling eggs) and bring the saline solution to a boil.
Add various spices and herbs to boiling water to taste: bay leaf, ground black pepper, black peppercorns. Then remove the water from the heat and pour the prepared caviar into it. Cover the pan tightly with a lid and leave to steep for 15 minutes, no more. Strain the caviar through cheesecloth, allowing the water to drain completely. After the caviar has cooled, it is ready to eat.
Storage in the refrigerator at a temperature of 0 -5 C is possible for a month. After catching a good pike, you can pickle the caviar according to these recipes. You can make fish cutlets from the carcass. And from the head and tail, you can cook a good fish soup for nature. As a result, you will have a fishing day.
Recipe No. 3
This method of salting caviar is significantly different from others. This type of caviar is usually called “pressed caviar”. For salting, caviar is stored in presses, that is, in the bags in which it was originally located. Even torn and damaged bags will do. You can also salt a mixture of caviar from different river fish in one bowl.
Salting is done by placing caviar in a bowl in layers and covering them with a large amount of salt. Each layer must be separated by a spacer made of hard material. After salting, the caviar is washed and dried. The result should be oblong rectangles of a dark color. Even if this is the first time we see a recipe for making pressed caviar, we are already familiar with it and have tried it more than once. After all, such caviar can be in any dried fish.
Recipe No. 4
This recipe features a special method of cleaning and washing the caviar. For 2 kg. caviar you will need: water; salt; colander; several deep cups; gauze; large saucepan. Bring 5-8 liters of water to a boil and pour it over the caviar, previously placed in a deep cup. Try to get boiling water onto all the bags of caviar. Under the influence of hot water, the film moves away from the caviar and curls up. In this way, we will be able to quickly and efficiently release the eggs from the shell. It is important to pour the caviar quickly so that the water does not cool down. You can also clean the caviar from the film using a meat grinder - when scrolling, the entire film remains on the knife. Next, we get rid of small film residues.
Pour plenty of cold water over the caviar and mix it thoroughly so that each caviar is thoroughly washed. We carry out the washing procedure 10-15 times, changing the water all the time until it becomes clear.
Particular attention should be paid to the color of the caviar - it should be brick or bright orange. If it is dirty yellowish, it means that steaming was not enough and additional heat treatment is necessary. In this case, pour boiling water over the caviar again. After thorough washing, making sure that the caviar is clean enough, transfer it to dry gauze and tie it in a knot. For complete drainage of water and easy drying, the unit can be suspended.
Next, your actions depend on how long you want to store the caviar. If you eat it in 1-2 weeks, then in 400-500 g of caviar it is enough to add a large pinch of salt and mix well. After it has stood in the refrigerator for 1 day, it can be eaten. For longer storage, the caviar bundle is soaked in brine. The brine is prepared from cold boiled water to which salt is added (5-6 liters of water and 7-8 tablespoons of salt are enough for 1.5 kg of caviar). A gauze knot with caviar is dipped into this brine and kept there for 15 minutes. Then, to prevent the formation of salt, the caviar is washed once in a colander with cold water.
After all the water has drained, the caviar is transferred to glass jars, closed with a lid and put in a cold place for storage. Caviar salted in this way can be stored for 1-2 months.
In preparing this issue, I caught pike with caviar and at home made a video of a recipe received by inheritance. It is interesting to note that this recipe combines the features of several of the above-mentioned recipes and has its own individual secrets. I highly recommend watching it.
If you want pickle trout caviar, then you can use the following recipe:
The washed and de-jasted caviar is immersed in hot brine. To prepare half a liter of brine you will need 10 grams of sugar and 30 grams of salt. After an hour, the caviar should be thrown into a dushlag covered with a layer of gauze and the brine should be allowed to drain. After this, the caviar is placed in a glass jar and stored in the refrigerator.
If necessary pickle pike caviar, then you only need salt (per 100 grams of caviar - 1 incomplete teaspoon) and boiling water. Moreover, there should be one and a half times more water than caviar. The eggs are separated from the spit, washed and mixed with brine, in which they will be infused for 24 hours. Then the liquid is drained using gauze, and the finished caviar is hidden in the refrigerator.
And if you bought fish from the salmon family, then watch the following videos on how to pickle red caviar:
Tips and little tricks
* The fattier the fish, the tastier and healthier its caviar.
* It is better to use fine “Extra” salt for pickling.
* Spring caviar is most suitable for salting. It is larger, more nutritious and can be stored for a very long time.
* Very often caviar smells like mud; to get rid of the unpleasant odor, vinegar and sugar are added to it.
* Do not use metal utensils. The utensils for preparing caviar should be glass, porcelain, wood or clay.
* It is possible to salt even frozen caviar. For example, trout caviar, which is sold frozen.
* To determine the readiness of the salt brine, you can use raw peeled potatoes. Place the potatoes in the water and gradually add salt, stirring. As soon as the potatoes float to the surface, the brine is ready.
Conclusion
So, now you can salt the caviar of any river fish yourself, making it the main dish of your table. All that remains is to stock up on 2-3 loaves of fresh bread and butter, since such a tasty snack is eaten very quickly. Both adults and children love her. Especially if the caviar is seasoned with finely chopped onions, spices and vegetable oil.
I hope our recipes and tips were useful to you, and now you can delight your loved ones with this delicious delicacy all the time.
“Which caviar do you prefer - red or black?...” to this question the average person begins to shrug his shoulders embarrassedly, saying that the main thing is not quality, but quantity and its very presence. And all this happens only because even today caviar is still on the top list of expensive products that are inaccessible to ordinary workers. However, in an effort to purchase an expensive product from the best and noble “producers” (salmon, sturgeon, etc.), we forget that even ordinary fish (bream, perch, capelin, pike) produce caviar, and in larger quantities and to some extent, much better quality than sturgeon. In today's publication we will look at the option of salting bream caviar at home, tell you about some cooking secrets and simply share interesting information.
Salting caviar: homemade recipes
So, if you bought bream caviar and don’t know how to cook it, then we offer two simple but very tasty recipes. First, let's look at a simpler recipe.
Required ingredients:
- caviar of one bream;
- vegetable oil - 4 tablespoons;
- salt.
Now let's start the cooking process. It looks like this:
- We thoroughly wash the perch caviar with water, removing the film. It is best to do this with a fork or spoon. It is not recommended to remove it with your hands, since the film is very thin and strongly sticks to your hands, deforming the eggs.
- Place the washed caviar in a deep plate or small saucepan. Add salt to taste and begin to beat with light movements, forming a white foam.
- After the formation of a thick white foam, leave the caviar for 10 minutes. Add 4 tablespoons of oil and beat again.
- Distribute the caviar into prepared jars, pouring a small layer of vegetable oil (about 5 mm). We put it in a cool place for a week.
This was a classic recipe for pickling bream caviar. Now we offer a more complicated recipe.
Cooking caviar with spice marinade
For this you will need:
- caviar of one bream;
- water - 1 liter;
- salt - 2 tablespoons;
- spices (coriander, black pepper, bay leaf and allspice in equal proportions).
The cooking process looks like this:
- We clean the caviar from mucus and film in the same way as in the previous recipe, rinsing it under running water. Place in a colander with a fine mesh and let drain a little.
- At this time, prepare the marinade. To do this, take half a saucepan of water, add salt and spices. Cook for approximately 20 minutes over medium heat, stirring slightly.
- Place the caviar in the boiling marinade and leave for 20 minutes to salt.
- As soon as the bream caviar has changed a little in color, drain the water and put it in jars.
Homemade bream caviar will go perfectly with crackers, boiled eggs and butter. This dish is not only tasty, but also very healthy. And the low amount of calories makes bream caviar desirable on any table. Bon appetit!
For salting, it is very important to use fresh caviar, preferably extracted from freshly caught fish. To get caviar from a fish, you need to carefully rip open its belly and remove the bags of caviar.
Now you need to separate the eggs from the natural shell (bags). This can be done with your hands, carefully moving the caviar with your fingers, trying not to damage it. It will not be possible to remove all the films, so you additionally need to pour boiling water over the caviar a couple of times.
Pour boiling water over the caviar and stir vigorously with a fork.
Films will float to the surface and can be easily caught. This way you can effectively rinse and at the same time disinfect the caviar.
Place the caviar in a fine sieve and rinse several times with cold water, wait until all the liquid has drained.
The washing procedure can be repeated 3-4 or more times: you need to ensure that the water flows clear after washing. The caviar should end up golden, without films or other impurities.
Prepare the ingredients for salting: salt, vegetable oil and vinegar.
First, the caviar should be salted, mixed and waited until a white foam appears on its surface. This will take approximately 10-15 minutes. Then add vegetable oil and vinegar, mix well.
Transfer the caviar into a glass jar, close the lid tightly, and put it in the refrigerator for about a day so that the caviar is well salted. The shelf life of such caviar in the refrigerator is approximately 6-7 days at a temperature of 3-5 degrees above zero.
Home-salted caviar will be a delicious treat, especially if served on rye bread with fresh herbs.
