I once told you how to dry Azov bull, and promised to give me a salad recipe. I give! I like to keep my word. I’ll say right away that the caviar is fresh, not salted bull. Although, as I write all this, I feel like I’ll cook something with salted bull caviar.
After all, this little unpretentious fish is good in all aspects. Her fish soup is inimitable. More precisely, an ear made from the heads of bulls. When you make cutlets out of it, you have to cut off the head. And since I have a waste-free economy, I came up with something to do. Well, more about that later...
Cooking time: it will take 10 minutes to clean the fish, and 10 minutes to cook
Complexity: eat a little, because the caviar must be removed skillfully
Ingredients
caviar from 10 bulls
1 tsp vegetable oil
salt to taste
Work progress
Of course, we'll deal with the bulls first. First, let's send a saucepan of water to the gas. If you don’t want to remove the caviar on purpose, come up with something to cook from the fish. And the process will go faster.
After cleaning the goby, remove the caviar. You see in the photo - I pry it with my thumb and take it out.
Let's put this beauty in a colander and, if necessary (sand could get in, shells), rinse it gently. Let the liquid drain and place in a plate for convenience.
The water just boiled. And here it tastes. I would add just a little salt, although I don't do it. Goby caviar is painfully tender. And she put the caviar into boiling water.
As soon as you see that it has turned white, remove it with a colander! But be careful - if you come across thick specimens, the caviar may not be cooked enough.
At the same time, cut the vegetables. Or let the caviar cool and cut it. First, let's put the cucumber in order - in your favorite format.
Then wash the tomato. It's better if it's tight. The soft one will fall apart and ruin everything. Let's cut into strips.
Let's combine the vegetables. Let them soak in each other!
Where would we be without leeks? It’s very appropriate in this salad. Sweet, tender, delicious. Of course, with his rings.
Well, let’s shred more greens. As always, I had dill and parsley. Chop finely and throw into a bowl.
And all we have to do is connect everything. I repeat - you need to be careful with caviar. First, pour everything on top, then mix and add a little more.
The goby is a small fish. Versatile in all respects. With her participation, delicious soups, preserves, cutlets, meatballs and much more are obtained. The bull is salted and dried. It is being canned. It is fried, simmered, smoked, steamed. Its caviar makes excellent dishes, including salads.
A lot can be said about the benefits of this small fish. But I will say a few words. In addition to excellent taste, the bull can also boast excellent vitamin and mineral set : vitamin PP, sulfur, zinc, molybdenum, and other benefits are so necessary for the body for its normal functioning.
One thing needs to be remembered - a first-class product from bull calves will be obtained if it is super fresh catch . A small, but remote fish will delight anyone. I will tell you how you can fry cutlets from it, make a salad, and so on.
There are a lot of small bones in the goby, but this does not prevent you from enjoying dried or dried fish. To get a good product, as I already said, you need a fresh catch and the right recipe. It is important to wash purchased or caught fish well first, because there are a lot of shells, pebbles and other debris. Then clean the fish from the insides. Although you don't have to do this. But we need to make sure that the fish is clean.
Step 1. Rinse the bulls thoroughly and remove the insides
When the fish is ready for salting, you can start. Just let's choose a method. There are several of them. I have already tried wet and dry. To add salt using the second method, you don’t have to put in much effort. It will be enough just to sprinkle each layer of fish with salt, rubbing it in. That is, the fish should be covered with salt.
Step 2. Salt each layer of fish
In the first case, you need to prepare a brine in which the fish will be salted. So, add four tablespoons of salt per liter of water. Someone checks the salt on the egg. And we will do it traditionally - mix water with salt well and immerse the bulls in it, the solution should completely cover them.
Step 3. Prepare the brine and pour in the prepared bulls
How long to keep in salt or brine? It's up to your taste. Since I don't like very salty fish, I only keep it for a day. Then, if there was a lot of salt, I rinse the fish and hang it outside, stringing each fish on a wire or rope. How long does the bull hang outside? This also depends on preference. Those who like slightly dried fish can remove it on the second or third day. You can keep it longer, then the fish will be better preserved. We like one that, as they say, will ring!
Step 4. Dried bulls
The bull makes great cutlets, meatballs, and meatballs. For those who are on a diet, for children and people suffering from gastrointestinal problems, minced bull meat is a real salvation. Dietary, healthy and tasty. To make fish cutlets, meatballs or something else of this type, it is enough to clean the fish from the insides, tail, fins and head. After grinding the minced meat, you can add to it whatever you like and what is allowed by your diet or doctor (half the minced meat, the other half - bread, onions, bell peppers, cabbage, carrots, potatoes, herbs, flour, and much more). But I don’t add salt, I can add ground pepper and add it well. The molded balls can be cooked over steam with vegetables as a side dish - convenient, fast, healthy and tasty, fried in oil, stewed in an oven, in a slow cooker, and so on. That is, everything that we usually cook from minced meat.
Gobies make luxurious fish soups, and fish soup made with them is simply unique. Especially if it is cooked right on the shore from a freshly caught catch, and even over a fire. Borscht with gobies and beans is something fantastic! Everything is cooked as usual, only the role of meat is played by bullheads, which, unlike it, we put at the very end (or maybe at the beginning - to get the broth, but then take out the fish and put it on plates). Soups with meatballs made from bull calves are no less tasty. The minced meat is prepared as for cutlets. Just don’t put bread, potatoes and some vegetables here such as cabbage, zucchini, etc. The bulls, ground in a meat grinder, combine with chopped onion and sweet bell pepper (or without it). We must try to ensure that the minced meat does not turn out liquid. Otherwise, the meatballs will fall apart right in the pan! Let's pepper and add more herbs, I really like dried dill. Let's stick the meatballs and cook them further like meat balls.
I don't put an egg. This is especially convenient when cooking during fasting.
And finally, about snacks involving bull. There are countless of them! Salads, sandwiches and so on. But this is a separate topic. And I would like to finish this topic with a delicious salad with boiled caviar. But first, I’ll share my experience on how to prepare caviar correctly. It is important to remove it correctly so that it does not fall apart, but is preserved in the shell. Although it’s good when there are both intact ones and those that have fallen apart. In a word, you need to cut the belly of the fish and gently squeeze out the caviar with your thumb.
Step 1. Use your thumb to gently squeeze the caviar out of the cut belly.
Then this caviar can be fried over high heat if the liver allows it, but I usually boil it and then use it gradually.
kerescan - Sep 29th, 2015
When there is a large catch of river fish and it is discovered that it has a lot of caviar, then when processing the catch the question arises: “What to do with the caviar, how to preserve it for food for a longer period?” And if you do not yet have experience in salting such a preparation, then you need to use a recipe that will tell you how to salt river fish caviar at home.
For delicious salting you will need:
fish caviar – 1 kg;
salt – 85 grams;
aspirin or food potassium nitrate – 1 gram.
Remove the caviar from the fish.
When the caviar is on the outside, there will be films (egs) on it; you can pickle it and remove it together. In this case, the finished caviar can be served as a fish appetizer in slices.
But if you carefully tear the films and no less carefully pass the eggs through a sieve, the cells of which are no smaller than the size of the eggs themselves, then you will get rid of the films and, as a result, you will have crumbly salted caviar in finished form. Which option to prepare is up to you.
Place caviar tightly into jars and close with lids. When choosing a place to save, control the temperature there; it should not be higher than 0°C.
It will take 2-3 months and the caviar will be ready.
Ready-made salted river fish caviar is good with white bread and butter or with fresh hot potatoes. In addition, you can sprinkle onion greens on top. Bon appetit!
See also the video with a quicker salting recipe: pike caviar is a proven method of salting.
Every fisherman, at least once in his life, faces a problem - what to do with caviar? The simplest answer is on the surface - fry it! But fried caviar, despite the fact that it is very tasty, is still discarded caviar.
It is correct to salt caviar: it has more benefits, tastes better, and lasts longer. But here a problem arises. How to salt? The usual fishing recipe: “Pour salt to taste into a jar of caviar, stir, let it brew and eat to your health!” is not suitable for everyone.
Secondly, after salting, caviar will still smell like raw fish, which most of my friends don’t like.
Over my long fishing life, I have tried every recipe that was available to me and that I learned about from other fishermen. As a result of analysis and synthesis, a recipe was born, gained through trial and error and which is actually worth a lot. This is what I will share with you today.
So, the caviar is taken. Not necessarily pike, but any kind. (The most delicious, in my opinion, is roach caviar.)
1. Caviar is placed in a bowl.
2. Using a sharp, fishing knife (with a narrow blade), with frequent movements, cut the films as best as possible.
3. Now you need to prepare the brine and bring it to a boil.
4. Without cooling, pour it into a bowl with caviar.
5. Mix the caviar as thoroughly as possible with a fork for about three minutes.
6. Drain the brine, prepare a new one and pour in the caviar again.
7. And stir again with a fork for two or three minutes. In this case, part of the films will be wound around the fork.
8. Drain the brine, select small pieces of films that cannot wrap around the fork. They look like curled up dark lumps. There are surprisingly few of them, so this process is not labor-intensive.
9. Prepare the brine again and bring to a boil.
10. Pour brine over the caviar for the third time.
11. Mix thoroughly again. This time the brine should be light and transparent, in any case, much more transparent than during the first two pours.
12. Now you need to throw the caviar into a fine sieve and let the water drain. This procedure will take 10-15 minutes.
13. If there is no sieve, the caviar is placed in a thin (3-5 cm) layer on an inclined surface, the water drains no worse than through a sieve.
14. Two tablespoons of sunflower oil are poured into a clean liter jar. Now you need to fill the jar 75% with caviar, add a heaped teaspoon of salt and mix with a fork.
16. Cover with a plastic lid and let stand for at least 2 hours, or better yet, put in the refrigerator overnight.
The result is crumbly, lightly salted, delicate yellow caviar. When I cook it at home, other dishes are not prepared until the caviar runs out. Therefore, do not deceive yourself and the next day buy two loaves and a pack of butter at once. Then it’s simple: fold the bread, a layer of butter, a layer of caviar. Unification!!!
With minimal practice, at home, such preparation does not take more than half an hour.
If you sterilize a jar, spoon, and sieves, then the caviar sealed in this way can stand on the bottom shelf of the refrigerator for months.
(Brine - saturated saline solution)
A few more articles from the section "
From these monsters.
They eat each other along the way. Either because they are hungry, or because their essence is so... monstrous...
One way or another, but after one mouth they are filled with their own kind, and when cleaning in every third, these similar ones are found in a semi-digested form. Such things.
From three kilograms of promoted bulls,
randomly selected, this amount of caviar is extracted. Gram 300.
You take it.
Rinse thoroughly.
It's tedious to remove films.
You drain the excess liquid that has accumulated during the tedious cleaning of films.
Salt to taste. Imagine salting some other product, being sure that it is absolutely bland. Did you imagine? Now add salt to taste.
You stir.
Add refined vegetable oil. Preferably sunflower. If you are afraid of refined, you can use some cold-pressed artisanal type. It doesn't smell or taste as bad. You add as much as you would dressing a salad. To taste.
You stir.
You put it in the refrigerator. You've been waiting for half an hour.
You're ruining it. Serve well with frozen water.
Now forget everything. Because you can’t do that, otherwise you’ll become a little goat.
You will become like that. But I won't have anything to do with it.
In a good way, you need to look at these bulls, get scared and go on your way. For...
They are from Azov. And even though they are from the Black Sea.
In the nineties of the last century, we once received a dear guest from Nemechchina.
And it was in Kyiv. They covered the clearing. Everything is done. We're sitting well. The conversation either flows smoothly or abruptly jumps from one topic to another. Everything is as always when you sit well.
We started talking about Chernobyl. This and that. The German gradually and progressively has a naturally reasonable question: where exactly? And then someone blurts out: and eighty kilometers from here. Well, not a bastard, huh? The German suddenly twisted.
It must be said that Europeans at that time were just like children, uncomplicated like unafraid sparrows. Somewhere we heard something vaguely about the existence of Ukraine, just in the context of Chernobyl we heard it, but it would be difficult to find it on the map. In a word, they are not geographically savvy in relation to us.
Moreover, I recently heard from a very highly educated, highly intelligent, respected elderly man, PhD, that the British and the Americans won the Second World War. Oh how.
In a word, in geographical, historical, social and probably in some other ways they were arch-virgin, and therefore arch-trustful. Until we taught them not to relax. We are not alone of course. There are enough teachers, especially in the last fifteen to twenty years. Let them begin to see clearly, otherwise they will get too greedy.
Here you go. And this German, on top of everything else, was one of those snobs. For bread, he drove a car to one end of the city for 30 kilometers, for fish to another for 40, for meat to a third for 50, for vegetables... well, of course. At the same time, he took 300, 400, 500 grams of all these items in order to repeat the same thing tomorrow.
I think everyone has similar periods in their life when you can allow yourself to relax to some degree. It is likely that some people have only one period, but it lasts a lifetime. Don't know. I have never had contact with such people. I can’t say with 100% certainty.
This German had one of these periods. But that's exactly what he was. And the German became warped.
But the Slavic soul has a habit of not getting drunk for a long time or getting drunk unnoticed by others. And here is one such soul, God bless her, and he says: like, they’re kidding, they’re stupid, what can I take from them. Chernobyl is such a laughing stock!!! And the German believed. He probably believed it also because he was the owner of a soul that had the habit of getting drunk faster than the Slavic and more noticeable to others.
This German was important, important in particular for the period in life that we were experiencing.
So about caviar. It's better not to eat it. And bulls. It’s also better not to breathe the Donetsk air and the air of the cities surrounding Donetsk. Not a minute, not a second. It would also not be advisable for vegetables, fruits, and meats to breathe this air. And they breathe. And they don’t really have a choice. Where they are planted, they breathe. That's bad luck.
So here it is. If you are a vegetable, fruit, or meat, or... then you should prepare overseas bull caviar at least this way.
Pour boiling brine - a strong salt solution - into the washed and cleared caviar and stir for five minutes. Rapa should be a quarter - a third more in volume than caviar. Then place on cheesecloth and let the liquid drain. Add vegetable oil, place in the refrigerator and wait at least three hours.
