How to salt pike caviar

My husband is a big fan of fishing. And he often brings “caviar” pike. And although I had never salted pike caviar before, I decided to try it for the first time. The result was a delicious delicacy that all our loved ones liked.

A simple way to salt caviar

Of all the recipes found on the Internet, I chose the cold salting method. For 300 grams of caviar you will need 1.5 tablespoons of salt and tap water.

We wash the bags and leave them to dry for 30 minutes.

Cut the caviar in half. Using the back of the knife, we begin to squeeze out the eggs towards the cut.

Not a single film should remain. But it's quite difficult. Therefore, we perform the following steps.

Place the caviar in a bowl.

Beat with a metal fork. At this moment, those films that remain will already be separated.

Pour cold water over the grains and continue whisking. The white foam is this film that should be removed. We do this with the same fork.

Strain the remainder through cheesecloth. You can repeat the procedure if you doubt that everything unnecessary has been removed.

Add 1.5 tablespoons of fine table salt.

Pour in a glass of cold water and stir. Place in the refrigerator for 15 minutes.

We drain the water a second time, this time we do not rinse.

The caviar turns out very beautiful and grainy. The egg moves away from the egg.

Leave the delicacy in the refrigerator for at least another 24 hours. This is necessary in order to get rid of possible parasites. A day later we take it out and blow it with pleasure.