Crucian carp is one of the most common fish used in cooking. You can cook not only her carcasses, but also caviar. Delicious this product is obtained in a salty form. How to salt a dish at home can be found in the recipe below.

Selection and preparation of ingredients

In order to pickle caviar, it is necessary to purchase fresh crucian carp, preferably still alive. Spawning of this river fish occurs in May - June, so it is at this time that you should go for a purchase.

Did you know? Archaeologists, excavating in the ancient cities of the Galician land and in Armenia, found salt mines, stone axes and leather bags used 3,000 years ago to transport salt - the only food preservative at that time. In a thick brine, they made salting of olives, cheese, meat and fish.

To remove eggs, it is necessary to cut the belly of the carcass with a sharp knife. Then you need to rid them of the films. The easiest way to do this is to place them in a bowl and beat them with a whisk rotating on the axis, on which they are wound. Another method is to grind the eggs through a colander.

Features of storage of salted caviar

Salting prepared according to the described technology can be stored for a short time. It should immediately be placed in the refrigerator. It is necessary to use such a product within two to three days. So, in order to feast on the delicious caviar of freshwater fish, it is not necessary to purchase it ready-made.

Much more useful will be the one prepared with our own hands, because such salting does not contain harmful preservatives. Using the described recipe, you can quickly and easily salt crucian eggs. They turn out tender, perfectly suitable for spreading on sandwiches with butter.