Fish caviar is a very healthy and nutritious product. It contains vitamins A, D and E, iodine, as well as many macro-and micronutrients, including phosphorus, iron, potassium, folic acid and polyunsaturated fatty acids. In addition to traditional salting from caviar, you can cook many delicious and varied dishes. But first, you should correctly prepare this caviar, that is, release it from the film.
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Instruction manual
1
The film on the eggs of river fish is usually very thin. To remove it, lay the eggs in a deep bowl and rotate the fork so that the films are wound on its teeth.
2
A thick film of marine fish roe is best removed frozen. To do this, pour frozen water over the frozen caviar and remove the film with your fingers - it will easily go away.
3
Thawed caviar can be squeezed out of the film. To do this, cut the eggs from the wide side and squeeze the back of the fork in the direction from the narrow to the wide. Hold the narrow "tail" of the eggs with your fingers.
4
Another way to separate the film from the caviar is to fill it with cold water for 7-10 minutes. The caviar is separated from its bag, after which the film bag is easily removed.