2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Grayling is a fish from the salmon family, found in the rivers of the northern and northeastern regions. For habitat, the fish chooses cold, clean water. Because of its taste, grayling is a delicacy, and its caviar is especially valuable.
Composition and appearance of caviar
Grayling caviar is rich in proteins (about 70%), which are a source of amino acids and easily digestible fats (20%). Also contains a small amount of carbohydrates. Despite the high fat content, the product is not high in calories (200 kilocalories per 100 grams of caviar). The chemical composition of caviar includes phosphorus, iron, calcium and other trace elements and vitamins useful for the human body.
Grayling caviar consists of medium-sized eggs, 3-4 mm in size. Caviar color from light orange to amber.
The most popular way to eat caviar is s alted. Our article will tell you how to s alt grayling caviar tasty and right.
Preparing caviar for s alting
To easily and accurately remove the caviar, it is better to slightly freeze the fish. cuttingabdomen, remove all the insides and separate the bag of caviar. Then you should clean the caviar from the films or simply squeeze it out of the bag into a deep plate. The process of separating the films is simplified if you use a colander or sieve: pass the caviar through them. Just make sure that the size of the holes allows the eggs to pass through them and then the films will remain at the bottom of the dish.
If desired, grayling caviar can be deglued: rinse with lightly s alted water through cheesecloth.
S alting caviar: tasty and he althy
In order for caviar after s alting not to cause harm to he alth, it should be s alted in a way that involves heat treatment. We offer you two simple ways to choose from.
Method 1
The volume of water should exceed the volume of caviar by about 1.5 - 2 times.
Let's prepare a hot filling: 100 grams of s alt, preferably coarsely ground, is required for 1 liter of water. Bring the solution to a boil and pour the prepared grayling caviar. Use enamelware for this. Caviar should be completely covered with brine.
Stir thoroughly so that all eggs are washed with brine and leave for 3-5 minutes. After that, we drain the water. This procedure is repeated three times. The third time the drained water should be clear.
After the third time, carefully drain all the liquid. To do this, put the caviar on cheesecloth or use a fine sieve.
Method 2
The amount of water by volume should be three times the amount of caviar.
In an enamel pan, prepares alt solution with spices: 1 liter of water, 100 grams of s alt, bay leaf, black pepper 3-4 peas. Bring to a boil, cook with spices for 5-10 minutes, then remove the spices. Dip the prepared grayling caviar into the boiling solution, remove from heat and cover with a lid for 15 minutes.
Then drain the liquid, as in the first method.
Storage of s alted caviar
Prepare s alted caviar for storage. To do this, we use sterilized glass jars with a capacity of 1 liter.
Pour 2-3 tablespoons of vegetable oil into the bottom of the jars and fill with caviar by about 2/3. We fall asleep caviar with one teaspoon of s alt "with a slide" and report the caviar "on the shoulders" of the jar. Mix well and pour vegetable oil on top with a layer of 5 mm. We close the jars with plastic lids.
In this form, grayling caviar can be stored in the refrigerator under normal conditions (from -5 to -6 degrees) for about one month.
Eating
Despite the fact that caviar is very useful for the human body, you should not abuse it in a s alty form. This is a high s alt food that can cause water retention in the body and muscle swelling.
The norm for eating s alted caviar for an adult is 2-3 tablespoons. In this case, grayling caviar will retain its beneficial properties and strengthen the body.
S alted caviar is recommended to be served on white bread and butter sandwiches.
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