Let Greenpeace forgive me, but, having lived all my life on the river, I will never be able to refuse caviar and various delicacies prepared from caviar of river fish! Most citizens, far from fishing, do not even suspect that cooking caviar delicacies from river fish is a very common occupation among people who know a lot about freshly caught fish. Useful and tasty!
Our Kazakhstan rivers and lakes are rich in fish.
Educated Housewives love and know how to cook dishes of river fish. Caviar of river fish is much tastier than any canned red and black.
So for example, take the fish (since he caught today on the hook). Is it the ROE is less appetizing than the salmon eggs?
How to make caviar of river fish
The most important thing is to cut the fish correctly. The rule should be iron: caught fish — just clean and gut it!
The incision should be done very carefully so as not to damage the gallbladder, which is closer to the anterior fins. Problems with the bile can occur due to the freezing of fish in unskinned. If the fish is very fresh, the caviar is extracted from the abdomen very easily.
Now we have to remove all the foil from the eggs. It should be done carefully.
Salt caviar river fish can be without pre-washing the eggs.
Salt is simply mixed with caviar with a fork. Add salt so that the eggs were a little salty. In this case to 400 grams of caviar the fish I put in 0, 5 tbsp. of salt.
Salting the ROE of any species of freshwater fish, enough for 2-3 hours at room temperature.
During this time, the top layer of caviar can become a little dry. To avoid this, fill the caviar with a thin layer of any vegetable oil. You can use olive, corn, soybean, linseed or just sunflower oil.
If you are planning to eat is a huge number of prepared calves at once, in one sitting, you can move it in a glass jar with a tight lid. In the refrigerator salted caviar from river fish can be stored for several days.
The benefits of caviar
In caviar from river fish there are a lot of vitamins, and some of them — fat-soluble (vitamin a, D). Therefore caviar on sandwiches goes well with butter. So it will be more benefit from the calf. And as a basis of sandwich it is possible to take any not sweet bread, a loaf or even small pancakes. I make caviar sandwiches usually on rye bread.
Definitely try to prepare and keep in reserve in the refrigerator a jar of the salty caviar of river fish in my recipe, and you will not have the question of what to serve to unexpected guests arrive or for a family dinner.
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