How to salt perch caviar

Perch is one of the most common fish in Russia. It is found in the fresh water of large reservoirs, ponds, rivers, lakes. From it you can cook a traditional and very tasty ear, and you can get at least appetizing caviar. To make it really tasty, you need to properly salt it.

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You will need

- thin narrow knife;
- two scoops or small pots;
- one liter of water;
- iron fork;
- a small strainer;
- sunflower oil;
- clean glass jar;
- fine salt.

Instruction manual

Transfer the eggs from the vessel where it lies to another clean container, such as a scoop or saucepan. Take a sharp, long and thin knife. With this knife, with sharp, cutting movements, dissect all the paws (caviar sacs taken from the fish). After that, a uniform mass should be obtained.

Take a larger ladle or saucepan and pour large-sized rock salt (two tablespoons with a slide) into it. Then pour one liter of water into a jar or other container, pour it into the ladle where the salt is. Stir and dissolve it in water, that is, make brine - a solution of salt.

Put the brine on the fire, bring to a boil, and then pour everything into the caviar (so much water and salt can be used if you have one-liter cans of caviar). Do not pour out the brine because there is a lot of sand in the salt. As a result, you should get caviar, bathed in hot brine.

Next, take an iron fork and in a circular motion for about two minutes, mix the eggs. After that, pick up a small strainer and start scooping eggs from the pan into another container. Rapa will be all the same dirty and unclear. At this stage, you can not wait until the brine completely drains through a sieve.

Make brine for the second time (one liter of water, a couple of tablespoons of salt with a slide): put on fire, bring to a boil, pour caviar, mix with a fork and remove the film. After re-pouring with brine, the caviar should be clean, each egg is divided.

Make brine again (for the last, third time), fill in caviar, mix and get already clean and transparent caviar. After that, remove the whole caviar with a strainer (and wait about two minutes until the whole brine drains through a sieve) and put it on a clean plate.

When put all the caviar, take a bottle of sunflower oil and a jar where you will put the caviar. Pour a little oil into the bottom of the can, and with a tablespoon put caviar in it. Once everything is laid out, take a small teaspoon, scoop up fine salt with it and pour into the caviar. If you like too salty caviar, then take a full spoon of salt (without a slide), and if not, then a quarter teaspoon is enough. Next, mix the salt with caviar, tamp with a large spoon on top, pour a little more oil and cover with a glass lid (you can use another one).

Put the jar in the refrigerator for 4-5 hours, and then you can eat with spoons, spread on bread, have a bite …