Fish caviar: types, useful properties, cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

This product is superior in composition to other gifts of the seas and rivers. Connoisseurs call fish caviar an unusually valuable delicacy, extremely rich in vitamins A, D, E, iodine and other microelements essential for he alth.

Among the useful qualities of the product, there is a high content of polyunsaturated fatty acids and easily digestible proteins. The main benefit of fish caviar is that it keeps the body in good shape, gives he alth and strength, strengthens the cardiovascular system, helps normalize blood pressure and produce collagen, which makes the skin velvety and tender. Any kind of product provides culinary specialists with ample opportunities for interesting experiments.

Fish caviar is served as a cold appetizer, sandwiches, salads are made with it, eggs and pancakes are stuffed with it. In the world, it is considered an exquisite gastronomic delicacy and a true symbol of luxury. In our article, we will tell you what types of this product exist, as well as what can be prepared from fish caviar.

What types of caviar are there?

Conventionally, experts distinguish four varieties of the product: black caviar (sturgeon), red (from red fish), pink (from whitefish and pollock), yellow (caviar from river fish: pike, cod, pike perch, etc.). The most valuable are considered black and red caviar, from which s alting and all kinds of snacks are made. Yellow and pink are also s alted, but these types are mainly used for making hot dishes and cold snacks. Beluga caviar is considered the most nutritious, and pike, cod and pollock are considered the most dietary.

All varieties of the product are very he althy and tasty in their own way. In accordance with the unspoken rule, the larger the grains of black caviar, the brighter its taste, and with salmon caviar (red), the opposite is true: the smaller its caviar, the more valuable it is.

This unique product, superior in calories and benefits to the body of meat and milk, is recommended for everyone who needs enhanced nutrition. There are also differences in the way fish caviar is packaged and processed. Which product to prefer is a matter of taste for everyone.

How to make a delicacy?

This product can be baked and fried alone or combined with other ingredients. In the recipe for preparing fish caviar, the following components can most often be found: shrimp, eggs, dill and potatoes, onions, carrots, flour, beans, herbs, sour cream, etc. Pancakes, casseroles and other dishes are prepared from it.

Many people like fish caviar in s alty form. S alty preparations created from it are spread on a sandwich, seasoned with herbs. From caviar you can make pate, cream, it is pickled and dried.

Cooking fish caviar pate (river)

From the caviar of carp, silver carp, crucian carp, pike, perch, pike perch and other river fish, very tasty and he althy dishes are prepared that can add a pleasant variety to the diet. It makes delicious meatballs (so-called eggs), pancakes, caviar is fried, baked, etc.

Caviar pate can be used to make a sandwich for breakfast, which will give you a great energy boost for the next day. For cooking you will need:

• caviar and liver of burbot (or any other fish);
• three black peppercorns;
• three peas of allspice;
• two bay leaves;
• cardamom;
• s alt;
• ground nutmeg;
• ground cloves.

Prepared like this: fish liver and caviar are cleaned of films, crushed in a bowl and slightly s alted, spices are added and mixed. The resulting fish mass is laid out in a 2-liter glass jar and closed with a lid. Then it is installed in a large saucepan, which is filled with water to the level of the pate mass, put on fire. After the water boils, the dish is cooked over low heat for two and a half hours. Remove from heat, taste for s alt, add s alt if necessary. Then the pate is cooled, tightly closed with a lid and put in the refrigerator.

Cooking fried caviar

Many are interested in the question: how to fry fish caviar? Before frying, it is thoroughly washed and freed from films. The easiest way is to gently squeeze a lump of fresh fish caviar (medium size) in the palm of your hand. Small eggs will "crawl" through the fingers, and the film will remain in the hand. Its scraps can be removed with a fork or a toothpick. The caviar is generously s alted and peppered. For cooking use:

• perch caviar (or any other fish) - 0.5 kg;
• tomatoes;
• pepper and s alt.

Preparation: Tomatoes are washed and cut into pieces. Tomatoes are placed in a hot pan with oil and fried. Pike perch caviar is s alted, sprinkled with pepper (red), laid out in an enamel pan and sent to the refrigerator for half an hour. After this time, it is laid out in a pan and fried until golden brown. Tomatoes are laid out along the edge of the plate, and fried pike perch caviar is placed in the center. Next, mix sour cream with tomato paste, s alt and pepper to taste. Drizzle fried caviar with sauce and sprinkle with herbs.

Caviar pancake recipe

Ingredients:

• perch caviar (or any other fish caviar) - 0.5 kg;
• one chicken egg;
• flour;
• mayonnaise or kefir;
• one bulb.

Cooking: onions are peeled and rubbed on a coarse grater. The caviar is separated from the films, s alted and peppered to taste. They break the egg, quench the soda with vinegar, mix and pour out the flour. As a result, the dough should not be too liquid. Next warm upfrying pan with oil and spread the dough (with a spoon). Fish roe pancakes are fried on both sides until a crust appears.

Baked caviar

Ingredients:

• a quarter of a kilo of zander caviar;
• a little wheat bread;
• milk;
• one head of onion.

Prepared like this: bread is soaked in milk, passed through a meat grinder. Fish caviar is crushed with a blender and mixed with softened bread. Add chopped onion to minced meat, s alt and pepper. Lubricate the baking sheet with butter (butter), spread the mass on it and send it to the oven, heated to 180 degrees.

Fish caviar pancakes

Ingredients:

• one and a half kilograms of zander caviar (or any other fish);
• a little flour;
• chicken egg;
• carrot;
• onion.

They act like this: grate the carrots (medium), peel and chop the onion. Films are removed from caviar and twisted in a meat grinder. Mix all products, add flour. Break the egg, s alt and pepper, mix thoroughly. Heat the pan with oil (vegetable) and pour the dough onto it with a ladle (thin layer). Pancakes are fried on both sides until golden brown.

Cooking a caviar appetizer

Ingredients:

• 300 grams of caviar;
• head of onion;
• pepper and s alt.

Preparation: caviar is cleaned from the film, transferred to a bowl and poured with water (hot). After 15 minutes, the liquid is drained andcaviar is seasoned with oil (vegetable) and vinegar. S alt and pepper. The onion is cut into thin strips. Stir and leave to infuse for 1 hour. Sprinkle the finished caviar with chopped herbs.

Ikryaniki (fish caviar cutlets): recipe

Outwardly, fish caviar cutlets resemble pancakes, in which a little cabbage (white cabbage), oatmeal, wheat or corn flour, boiled rice, semolina, onions, carrots, garlic are added to give "fluffiness" and maintain shape, as well as eggs, spices and seasonings. The main ingredient of the dish is the caviar of both sea and river fish.

For the preparation of cutlets according to the proposed recipe (caviar) use:

• cod caviar (freshly frozen) - 1 kg;
• fresh eggs - 2 pcs.;
• peeled potatoes (medium size) - 1 pc.;
• two heads of onion (bulb); lard (s alted or fresh) - 120 g;
• semolina - 3 tbsp. l.;
• s alt and pepper (ground).

Features of cooking: caviar (cod) is slightly defrosted, released from the ovaries and left for final defrosting. Then it is laid out in a convenient container and pounded with a wooden pestle.

S alt is removed from s alted fat, the product is washed in water and cut into very small cubes. The onion is crushed and sautéed. All ingredients are mixed, semolina is added and the mass is set aside to “rest” for 40 minutes.

After the semolina swells, eggs, potatoes,grated, and season to taste. Place the shaped cutlets on a frying pan (heated) with a measuring spoon and fry on both sides until a golden crust appears. Serve with sour cream or sauce (sour cream).

Red caviar recipes

Caviar of trout, chum salmon, coho salmon, pink salmon, sockeye salmon and other salmon is equally he althy, but in taste, size and appearance, different species of this fish family are somewhat different. Chum salmon caviar occupies the 2nd place in it in size (caviar reaches 5-9 mm in diameter). Previously, this amber product was called "royal".

All over the world, chum caviar is considered a delicacy because of its excellent taste and richness of nutrients and substances beneficial to the body. Usually chum caviar is served to guests as an appetizer during festive feasts. But often it is also used as a component of salads, pancake filling, as well as an edible decorative decoration for various fish dishes.

How to cook the salad "Royal" (with salmon caviar)

Salad Ingredients:

• 15 king prawns;
• 50g caviar (ketova);
• 300g fresh cucumbers;
• 0, 5 apples;
• avocado (2-3 fruits);
• 50g pine nuts.

The sauce is prepared from:

• garlic (1 clove is enough);
• 20-30ml lemon juice;
• 50ml olive oil;
• 10g mint (chopped).

They prepare it like this: first, pine nut kernels are fried. Then cucumbers are cut in the form of semicircles, as well as smallchopped apples and avocados. All ingredients are combined with caviar and shrimp. Topped with a sauce of crushed garlic, oil, mint and lemon juice.

Another Keto Caviar Recipe: Cooking Far Eastern Pasta

Pasta perfectly sets off the taste of various sauces and all kinds of products. Although the dish prepared according to this recipe is quite simple, it has an exquisite taste and is suitable for both everyday lunch and festive feasts. To make 4 servings of pasta use:

• 200g noodles;
• 120 g caviar;
• 1 cup sour cream;
• 2 tbsp. l. cream (33%);
• to taste: s alt, pepper, dill.

Cook like this: boil the noodles, spread it on 4 plates. While the noodles are cooking, prepare the sauce: combine a glass of sour cream with cream, add dill (chopped), pepper. Add the sauce to the finished pasta, decorate with caviar on top.

Caviar chicken salad recipe

Chum salmon caviar gives the chicken meat salad an unusual taste. You will need:

• slices of one orange;
• 200g chicken meat (shredded);
• 150g caviar;
• eggs - 3 pcs

Prepared like this: each slice of orange is cut into 3 parts. They are combined with caviar and chopped eggs, seasoned with mayonnaise.

About s alting caviar: what you need to know?

It is not difficult to carry out s alting of fish caviar of any kind at home. The finished product is used to make delicious sandwiches with rye bread, whichperfect addition to any menu. How to pickle caviar at home?

The main condition to be followed is that the fish is freshly caught. The fatter the fish and the larger its eggs, the more pleasant the taste of s alting will be. The most popular recipes are home s alted caviar of pike perch, pike, crucian carp, perch, bream. An important point is the cleansing of the caviar from the chaff: the film is opened and rubbed with the palm (back side) through an enameled colander - aluminum will not work, because sharp edges can ruin the eggs.

Universal Recipe

So, for s alting fish caviar (any) in a home kitchen, they use: an enamel pan, gauze, as well as water, s alt and seasonings: pepper (allspice and black), bay leaf.

Water is poured into the pan (its volume should be 3 times the volume of prepared caviar). They give the water to boil, after which they s alt it abundantly, lower the seasonings. Then the stove is turned off and the caviar is poured into the prepared boiling water, not forgetting to stir. Leave to infuse under the lid for 15 minutes, and then filter with gauze and cool. After that, the caviar can be removed in the refrigerator and stored for a month.