Pike perch caviar "Galagan" (salting)

Pike perch caviar "Galagan" (salting)

Category: Fish dishes

Ingredients
freshwater fish caviar
Boiling water	3 liters
Salt	6 tbsp. l. with a big slide
Fine salt	1/2 coffee spoon
Vegetable oil	2 tbsp. l.

Cooking method

• For some reason, I did not find a recipe for salting fish caviar on our forum. Disorder ... Urgently correcting the situation.
• "Galagan" is the "pike perch caviar". So, in order to prepare this very galagan, we need to take a yastyk. The yastyk is a film sac that holds the eggs. This is a Turkic word. Translated from the Tatar yastyk is a feather bed. Such a soft feather bed ... for eggs. I had four yastik.
• 
• We put them in a saucepan and cut them with a knife, right there, in a saucepan.
• 
• Now pour boiling water over the whole thing.
• 
• and start mixing with a fork. Why a fork? And because films will be wound on it
• 
• We remove everything that winds the fork to the side
• 
• We continue to mix and get this kind of beauty
• 
• Now we take a small fine strainer and, straining, we transfer our caviar to another saucepan
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• Strain without fanaticism, let a little liquid remain, we still need to pour boiling water over now.
• 
• Now we are preparing brine (aka brine, aka brine). For 1 liter of water, we need two heaped tablespoons of salt. Bring to a boil, dissolve all the salt and pour into a saucepan with caviar. Mix again with a fork, again choose the films. We noticed how the color of the caviar changes. It's already creamy.
• 
• Strain it again and put it in another saucepan (in the one in which brine was cooked, after rinsing it)
• 
• 
• Boil brine again (1 liter of water + 2 tablespoons of salt) and fill in the caviar.
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• Strain again ... Put it in a saucepan from under the brine again.
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• And now for the last, third time, we fill it with a new brine
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• Our caviar is light, brine is transparent, without turbidity, all films are selected ...
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• Now we strain out a little longer, carefully ...
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• This is what I fished out with a fork.
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• Now we take a jar, pour vegetable oil on the bottom (a little), put our caviar, add 1/2 coffee spoon of fine salt (just try it at the beginning, maybe the caviar already seems salty to you), mix thoroughly right in the jar, add more on top a little vegetable oil. And we send our jar to the refrigerator for 5-6 hours. During this time, the eggs swell and absorb oil and salt. That's it ... The caviar is ready. Now you can add a finely chopped green onion or just a sandwich with butter ...
• So you can salt any caviar. And carp and pike ... Well, I am silent about sturgeon caviar ... But this is how it is salted.
• 

Note

Thank you, Lenochka, I was just looking for a recipe for salting caviar!

Great! I love caviar, I tried to salt it myself, but with such a gorgeous master class it will be much easier. We often sell carp caviar on fish bays. In general, I am a fish soul, and from roach, dried caviar is better for my taste than any red salmon.

[kubanochka]

kubanochkaHelen is beautiful, affordable, and most importantly delicious!

[Irish]

I was just looking for a recipe for salting caviar!

Well, I knew ...

Irish, well, you're all straight into me or I'm into you.

For my taste, dried caviar from roach is better than any red salmon.

Yes Yes Yes Yes!!!!!

Making caviar is very simple. Films gather very well on a fork. So don't be afraid, everything will work out.

[Lena]

Lena, thanks for the MK everything is clear! and suitable for red caviar ?! otherwise I always sit like its beads from the skin I tear off practically do not burst, maybe 1%, but this is long! and here everything is so clever! and from boiling water will not cook red when cleaned from a film?

and suitable for red caviar ?! otherwise I always sit like beads from the skin, tearing it off practically do not burst, maybe 1%, but this is long! and here everything is so clever! and from boiling water will not cook red when cleaned from a film?

No, Natasha, for red brine you need to cool it down to 40-50 degrees. And at the beginning, wrap the yastyki in cheesecloth and roll it slightly like a rolling pin. Then put in a high saucepan and cover with brine. But there are also different proportions. For 1 liter of soda 5 tbsp. l. salt and 1 tbsp. l. Sahara. Beat with a fork, collecting films. Keep in brine from 8-9 minutes to 20, depending on the desired salinity of the caviar. There is also a dry ambassador, but brine is closer to me.

Lena, I wrote it down! Thank you very much, I hope it will turn out so cleverly to extract it! but I just sprinkle salt to taste, I am engaged in raw food, apparently ... I need to try it in brine ... I will buy a fish, wait for caviar)

That's what I needed for complete happiness - this recipe! Thank you aunt, Lenochka, for the master class!
Now we will salt and enjoy our own production of caviar, and not that dubious from the jars, in which a lot of different things are crammed! In the summer it will be sooo topical for me!

[kubanochka]

kubanochka,
I used exactly the same recipe to make pike caviar all winter. Since my husband and I were both fishermen and did not remain without a catch, then after the first can of such caviar, I said, is it really time when we can eat caviar with spoons, this is really very tasty!

Orshanochka will always understand Kubanochka.

Lenochka, thanks for the master class. The Voronezh River flows nearby, so fish are frequent. But the caviar was always just fried. Now be sure to pickle.

[Ludmila]

The Voronezh River flows nearby, so fish are frequent.

Ludmila, so God himself commanded. I do not argue, fried caviar is something! But salty is also very tasty.

Now we will salt and enjoy our own production of caviar, and not that dubious from the jars, in which a lot of different things are stuffed!

If you, Olya, only knew that they were stuffing there
We have a company in Krasnodar for the production of artificial protein caviar. I know for sure that when adding 25% of this caviar to natural caviar, it is impossible to find it in the composition of real caviar. Both red and black are bodied. Those who produce this caviar do not eat their product under any circumstances. Fish factories and natural packaging factories buy from them this caviar. So imagine that 25% of expensive black and expensive red consists of byaki. I generally keep quiet about halibut caviar, etc. So, girls, salt the caviar yourself.

[kubanochka]

kubanochka - What a delicacy Helen has prepared! Yes, I can only lick my lips at such beauty. I would love to spread it on bread and with sweet coffee! Thank you dear for the beauty of the performance!

[kubanochka]

Lena, kubanochka, thanks for the master class. I myself salt the pike caviar, so at first, to remove the films, I pass the eggs through a meat grinder. But salt the caviar of pike perch or carp - it never occurred to me, I must try!

[kubanochka]

kubanochka, Lena, an interesting way of pickling. And what does the scanty amount of fine salt give?
We also salt salmon caviar in brine, just cooled down (salt is added to lukewarm boiled water until small potatoes (2.5-3 cm) float) and pour the peeled caviar for 20 minutes, stirring occasionally. Then we pour it into a gauze bag and hang it up for several hours so that the glass is good. It tastes just right, not oversalted. But we clean the caviar with a mixer, nothing wrinkles. Open the caviar bags from one side and collect the entire film with a mixer with beaters at a slow / medium speed.
I think you can clean any caviar this way.

[Elena]

Elena, cool recipe, thanks for such an interesting option with a mixer. But when caviar with a gulkin's nose, that there was that caviar ... Then it turns out quickly with a fork. Again, given the small amount of caviar, I don't make brine very salty, and everything happens quickly. The caviar does not have time to become salted very much, therefore, for those who need saltier, a spoonful of fine salt is added.But I said that you need to try it first.

therefore, for those who need saltier, a spoonful of fine salt is added.

Oooh okay)!

thanks for such an interesting option with a mixer.

Yes, not at all). And let a big-big osert come to you (with caviar, naturally)!

And may a big, big osert sail to you

They do not rise so high to us in the Kuban now. All sorts of waterworks stop them))) I had an idea here in winter, to grow sturgeons at home. Now some of us do it. 3 pieces of concrete rings are buried in the ground, put one on one (as for sewer wells), lined with a film for pools. Well, there with all sorts of bells and whistles ... And launch into one such "reservoir" of several dozen grown sturgeon fry. It is necessary to create partial shade. At this depth, the water does not freeze. After three years, they are already producing caviar. I have already measured everything ... I have four such "reservoirs" along the track, so that there are mutually replenishing stocks of sturgeons. I already found the fry where to get them. I have already studied the whole theory ... But my husband refuses to dig ... He says you will play enough, but where to put these holes? But how many caviar were ...

Eh, I'd rather get over to you!
Well, and with the vacant pit, it will serve as a big tandoor))) or breed frogs and arrange supplies for restaurateurs)

They do not rise so high to us in the Kuban now.

Oh what a pity ...

But my husband refuses to dig ...

these men ... and after all, they can hack to death such an idea, you know, on the vine !!!

or to breed frogs and arrange supplies for restaurateurs)

Nope, you don't need to dig holes for frogs, they live here on the banks of the Kuban ... a lot ... And also small bright green earthen frogs live on our site (not only with us, with our neighbors). So beautiful! Several years ago, my husband pinned an old firefighter's helmet from some garbage dump (yes, there is a fire station not far from us, so they probably threw it away). We are engaged in fire safety, so this is a topic for us, this is by the way. The helmet was old, my husband decided to paint it green from a spray can. I put a stool on the porch, painted the paint and left it to dry on the stool, so that the smell went away. Two hours later he lifts his helmet, and under it sits such a green frog. In general, this frog lived with us all summer under a helmet. In the evening she "left" on business, and in the morning she returned and sat under the helmet all day. If in the morning it was "late", we, like morons, began to worry about where our gulёna was. Yes, there was a case ...

these men ... and after all, they can hack to death such an idea, you know, on the vine !!!

Oh, and I'm not saying, Tumanchik! He was saved only by the fact that it was winter ... I myself would have been cold to control the process of excavation nearby ... And by spring I had calmed down too. Instead of holes, I planted rose bushes. Let them grow until my next idea

How delicious you painted the recipe! The real Elena the Wise!

[Lena]

Lena, I really had a sturgeon 1pc and in an aquarium, but if I voiced this idea to my husband, he would immediately run to dig, I hope the poachers would not get to your reservoirs

[kubanochka]

kubanochka,
great idea about sturgeon cultivation! I just voiced my husband - he scratches his turnips

Helen, how many years have I been waiting for this recipe and now it finally appeared
Thank you very much, a thousand times
It's good that she described about red caviar, she can highlight it brighter, so that it would be more noticeable

Yesterday I threw this recipe to my aunt, I hope that now the swampy smell with this preparation will also become less noticeable or completely disappear!

And you can ask another question, what does adding soda to red caviar give ?! What is her role?
Why not in freshwater, because soda removes the smell well (that's thinking out loud!)

And you can ask another question, what does adding soda to red caviar give ?!

Katyusha, but about soda, where is it?

[katerix]

katerix, I think in post N6 - this is opiska."For 1 liter of Soda ...", probably Water ..

[kubanochka]

kubanochka, Lenawhat did I do wrong? I had flounder caviar. When I poured boiling water over everything seemed to be brewed, the caviar turned white and the water became like milk. Films were not wrapped on the fork, it seemed even denser than steel. I got upset and threw it out.

[kubanochka]

kubanochka, Thanks for the recipe, Helen!
I prepared a red one, everything turned out like ...
Tell me, how much can it stand in the fridge?
Will it stand until Saturday, or is it better to put it in the freezer?

[kubanochka]

kubanochka, Lena, thank you very much for the recipe! A couple of months ago, I did collect 3 roe oysters with red caviar! I did everything as you wrote about salting red caviar (below the recipe in the comments) thanks for the yummy

[NataliARH]

NataliARH, I'm very glad that I liked the caviar)))

[kubanochka]

kubanochka, Lena, tell me, please, is it possible to salt caviar of lake fish (roach, perch) like that? And then I got a bag of such caviar, it is in the freezer, I think where to attach it. I was interested in the recipe, but I did not see the answer in the discussions. How much can it be stored?

[Mariii]

Mariii, Marin try. I will share my impressions. As for me, the perch caviar tastes nothing - I stopped making it. But I really like roach caviar - but it has a peculiar taste and is not at all like pike

[Orshanochka]

Orshanochka, Tatyana, thanks for the consultation. I seem to have a dipping ... still lies. But I'll try, you still need to attach somewhere.

Lena! I am yours forever!

Added on Tuesday 14 March 2017 07:21 PM

Fig se ... just saw the date of the recipe. And where have I been before ??

So the caviar turns out to be boiled ?! And the sturgeon is raw and salted, it seems to be done ...

[Mandraik Ludmila]

Mandraik Ludmila, no, not boiled caviar. And sturgeon caviar is generally poured with brine cooled to 40-50 degrees.

[Lena]

Lena, thanks, I get it

[kubanochka]

kubanochka,

Len, something I really didn't understand either. It is boiled. Pour boiling water over such small caviar several times - the protein curls up exactly. That is why it turns white.
And if this caviar is not poured with boiling water? Can? like sturgeon.

[Nata]

Nata, I made caviar like that, but from flounder, yes, it really turns white and looks like sterilized caviar, but it tastes like raw, well, that is, not boiled.

[kubanochka]

kubanochka,

Len, something I really didn't understand either. It is boiled. Pour boiling water over such small caviar several times - the protein curls up exactly. That is why it turns white.
And if this caviar is not poured with boiling water? Can? like sturgeon.

Nat, I didn't risk it: it's still a river fish

[eye]

eye,

I also thought about it later ...

[kubanochka]

kubanochka, Helen, thank you very much for such a wonderful recipe .. what is called "simple and tasteful"
of course, when I poured boiling water over the caviar for the first time, I will not hide, there was a doubt ... but then it became like this

and then so

It was flounder caviar ... it turned out delicious, but salty for my taste ... and I'll take that into account next time ... it will definitely be!