How to pickle pike caviar

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Wash the caviar well, but carefully so as not to tear the films.

2. STEP 2

   

   Now cut into pieces.

3. STEP 3

   

   Carefully separating the eggs layer by layer with a knife, remove the film. As a result, the eggs remain on the board, and the film remains in your hand.

4. STEP 4

   

   Transfer the caviar to a large bowl (one that is easy to drain).

5. STEP 5

   

   Rinse many times with plenty of water. Pour in water, stir, let the caviar settle and drain. And so many times.

6. STEP 6

   

   Put salt in a bowl with clean caviar, pour in a glass of water and stir for 15 minutes. The salt will dissolve and the caviar will be salted. Place in a colander and let the water drain for an hour. Ready.

7. STEP 7

   

   Delicious on bread and butter, in salads, in tartlets, in profiteroles...

Comments on the recipe

artemia

18.09.2023

4.5

I know the recipe for salting crucian carp caviar.

Ira

18.09.2023

4.9

Foster, this method is undoubtedly useful, but a little dangerous without heat treatment, so as not to accumulate all sorts of parasites... Thank you very much for the recipe!

Alla Titovich

18.09.2023

4.8

B@

Oksana Shultz

18.09.2023

5

I bought pike, and when I brought it home the whole package was covered in caviar (spring). I started gutting, the caviar just pops out of the pike, just have time to collect it. I found your recipe. As usual, I read the comments after the recipe. And there, in fact, not a word about the recipe itself; everyone who comments has not prepared this recipe (and has no intention of cooking), expressing their opinion about the safety of this method of pickling, microbes and parasites. Only one person who cooked it said that he really didn’t like it, “ruined the caviar.” I registered precisely because of your recipe. I REALLY LIKED it. I salted caviar for the first time. But after reading the negative review, I made a small portion. But in vain, we should have done more. I did everything strictly according to your recipe (only smaller quantities). Everything worked out great. Salt is also good, very tasty, beautiful, caviar to caviar, even if you eat it with a spoon, it will burst in your mouth :). Perhaps the quality of the caviar itself also influenced it; I had fresh pike (spring), full of caviar. Thank you for the recipe. Everything worked out and was very tasty.

Vladimir29

18.09.2023

4.5

Yes!!!! This is what you need!!!! I salted it and it turned out great, but there is one thing. I read the reviews and naturally noticed that they wrote that they over-salted and added a little less salt..... it turned out to be under-salted for my taste. But I also like trout caviar very salted!!! The recipe is fire! Let's use and enjoy!!!

Vladimir29

18.09.2023

5

Amazing recipe!!! Pike caviar is simply a delicacy!!! But I periodically use this recipe for salting grayling caviar (it comes into my hands more often than pike), and it also turns out very tasty.