How to deliciously salt carp caviar

The first step is to carefully remove the caviar sacs from the belly of the fish. Be very careful not to rupture the bile, otherwise both the meat and caviar will be hopelessly spoiled.

Place the bags of caviar in a deep bowl and use a sharp knife to make several cuts in the film. Pour boiling water over the caviar and stir it vigorously with a fork, the film will instantly fly off the caviar and wrap around the fork. Wait until the caviar falls to the bottom of the dish and drain the water.

Place the caviar in a sieve and rinse it with cold water. Let the caviar drain and place it back into the bowl.

Now the caviar is prepared and you can start salting. Carp is a freshwater fish, and its caviar has a somewhat bland taste.

You can simply salt the caviar by adding 1 tbsp per 1 kg of caviar. a spoonful of fine salt, “Extra” type. But in order for the caviar to be tasty, you should add 0.5 tsp. paprika and juice of half a lemon. Stir the caviar until the salt dissolves well. Pour 100 g into the caviar. refined vegetable oil and mix again. Place the caviar in small jars, close them with lids and place the caviar in the refrigerator.

Now you need to be patient and wait a day for the carp caviar to be salted. Sandwiches with salted carp caviar are very tasty and healthy. Of course, this is not red caviar, but river fish also has its own charm.

Watch the video on how to salt carp caviar simply and quickly: