Fish delicacies are not only tasty and nutritious, they are a source of Omega-3 amino acids that are beneficial for the human body; with constant consumption, immunity increases, the quality and life expectancy increases.
These products include cod caviar, the calorie content of canned is 179 kcal, raw - 115 kcal per 100 grams. It is used to prepare various dishes, from simple sandwiches to soups and casseroles. What fish do you use to make soups?
- From cod 55%, 36 votes
36 votes 55%36 votes - 55% of all votes
- From Salmon 20%, 13 votes
13 votes 20%
13 votes - 20% of all votes
- Of the conservatives 11%, 7 votes
7 votes 11%
7 votes - 11% of all votes
- From mackerel 6%, 4 votes
4 votes 6%
4 votes - 6% of all votes
- Other 6%, 4 votes
4 votes 6%
4 votes - 6% of all votes
- From navaga 2%, 1 vote
1 vote 2%
1 vote - 2% of all votes
Total votes: 65
19.12.2019
- From cod 55%, 36 votes
36 votes 55%36 votes - 55% of all votes
- From Salmon 20%, 13 votes
13 votes 20%
13 votes - 20% of all votes
- Of the conservatives 11%, 7 votes
7 votes 11%
7 votes - 11% of all votes
- From mackerel 6%, 4 votes
4 votes 6%
4 votes - 6% of all votes
- Other 6%, 4 votes
4 votes 6%
4 votes - 6% of all votes
- From navaga 2%, 1 vote
1 vote 2%
1 vote - 2% of all votes
Total votes: 65
19.12.2019
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Impact on the body
The high calorie content of the product helps increase energy for everyday life, easily digestible protein will quickly fill you up, fatty acids will protect the cardiovascular system and relieve depression. What other benefits does eating cod roe bring?
5 incredible properties:
- Improves vision - eyes are organs given in order to see and experience the world around us. This function is very important for life; you need to take care of their health from birth. Research by medical scientists has proven that cod fish caviar has a beneficial effect on vision when consumed regularly by adults and children, as well as for pregnant women in the first semester.
- Maintains constant blood pressure - this indicator in the body can increase and is called hypertension, it causes dizziness and complications in the patient, and can lead to death. Low is also not good, because a person can lose consciousness at any moment. Solve the problems of high and low blood pressure by possibly including cod caviar in your diet. Amino acids protect the vascular system from the formation of cholesterol plaques and blood clots, clean blood vessels mean a healthy heart, normal blood pressure.
- Prevention of Alzheimer's Disease - The next good news about the product's property is that it prevents dementia. This disease is a symptom that affects many older people. A person begins to experience difficulties communicating with others, and the quality of his life sharply decreases.
- Healthy bones and teeth - the vitamin D content allows you to maintain beautiful teeth and non-brittle bones even in old age, if caviar is present in the menu 2-3 times a week.
- Help in the fight against cancer - colon, prostate, breast cancer can be avoided or completely cured in the initial stages if, in addition to medications, you add the constant consumption of cod caviar prepared independently or purchased from trusted well-known manufacturers.
This product will cause harm: through abuse, personal intolerance (allergic reactions), to people suffering from chronic diseases of the kidneys, genitourinary system, biliary tract. Be careful when introducing it into the diet of children after 3 years of age; you can try 1 egg from six months to increase hemoglobin (after consultation with a pediatrician!), the same applies to diabetics and pregnant women.
Waiting for the baby
Pregnancy is a period when you need to especially carefully monitor your lifestyle in general and nutrition in particular. The expectant mother needs to maintain not only her health, but also make sure that the baby receives everything it needs for proper growth and formation.
Thanks to the storehouse of vitamins and minerals contained in cod roe, this product will bring unconditional benefits to the body of the expectant mother. And easily digestible protein is needed for the formation of the fetus.
However, this product should not be abused during pregnancy. Especially in canned form. A woman's body is prone to swelling, and an excess of table salt can aggravate this condition. In addition, during this period, the risk of allergic reactions and individual intolerance is especially high, and any caviar is a strong allergen.
During pregnancy, it is especially important to observe moderation in everything and listen to your body so as not to harm either yourself or the baby. But during breastfeeding, it is better to avoid caviar, as this product can cause allergies in the baby.
Classic Taramasalat
100 g of product contains: proteins – 4 g; fats – 37.4; carbohydrates – 7.6, energy value – 383.9 kcal.
Preparation – 0 minutes.
Cooking time – 10 minutes.
Number of servings – 6.
Ingredients:
- Cod caviar (ideally smoked, but can be replaced with salted) – 200 g.
- White bread used for toast - 3 slices.
- Lemon juice – 90 ml.
- Olive oil – 160 g.
- Nut butter – 160 g.
- Milk – 100 g.
- Garlic – 1 clove.
- Parsley – 3 sprigs.
- Olives for decoration – 6-8 pcs.
Recipe:
- Cut the crust off the bread, soak it in milk for a short time, quickly squeeze it out and put it in a blender.
- Add smoked or salted caviar, doused with boiling water and well washed, softened with a fork, to the bread, turn on the equipment at medium speed and gradually pour in lemon juice.
- Without ceasing to beat, add first the olive oil and then the nut oil.
- When the mixture becomes completely homogeneous, add finely chopped herbs and garlic.
- When serving, garnish with olives and parsley sprigs.
In a simplified version, oils are replaced with one - sunflower, and bread with boiled potatoes. After standing for a while, the sauce will thicken and become like a pate. Suitable for both a morning or evening snack, and as a holiday dish. Found commercially and produced on an industrial scale.
Snack sandwiches with butter, herring and pink salmon caviar
Vary the snacks made from beautiful transparent beads with spicy herring. They will be complemented by spicy Borodino bread and delicious mayonnaise. This team of treats will do wonders for your taste buds.
Let's make an appetizer from pink salmon caviar salted with our own hands. It will be twice as tasty!
Components:
- 3 slices Borodino bread
- butter by eye
- 1 boiled chicken egg
- 6 pieces of herring
- mayonnaise by eye
- 1 can of caviar
- green onion to taste
Cooking steps:
1. Let's start with herring. Free it from the head and tail. Make a cut on the belly and gut the fish from the entrails. Then clean it of bones and skin. You should be left with a clean fillet. Cut it into small pieces.
2. Now cut Borodino bread into several slices. Separate the crusts from them and divide the pieces in half. Brush each slice of bread with a thin layer of butter.
3. Boil the egg hard and peel it, then cut into slices. It is very convenient to use an egg slicer for this. In this case, all the pieces will have the same thickness. Place the cut egg on the bread and butter. Transfer the future dish to a plate.
4. Place pieces of herring on the egg. Cover them with a layer of mayonnaise. And finally, season with a small amount of grains of caviar.
5. Finely chop the washed green onions on a board. Sprinkle it over your food. Pierce the sandwiches with toothpicks and you can gobble up the food on both cheeks!
Isn't it lovely? The appetizer turned out great! For a fun company, and with vodka. The dish will conquer your taste buds with all the gusto!
Salad
This tasty ingredient will be a good addition to any salad; it promotes mental health, the formation of red blood cells, their regeneration and division, and the reduction of fatigue. What to combine it with, rice or potatoes, vegetables or exotic fruits, is each person’s personal preference. In the East, they like to eat caviar and fish with chicken; in Sweden, dried cod with peas and bacon is popular; in Italy, with ravioli.
Layered salad with cod roe, shrimp and cheese
100 grams of the finished product contains: proteins - 16 g, fats - 11 g, carbohydrates 1 g, nutritional value - 169 kcal.
Preparation – 10 min.
Cooking will take 20-30 minutes.
Number of servings – 6-8.
Ingredients:
- Eggs – 3 pcs.
- Olives – 15 pcs.
- Mayonnaise – 4 tbsp.
- Cod eggs (or liver) – 50 g.
- King prawns – 100 g.
- Squid carcass – 2 pcs.
- Crab meat (can be replaced with sticks) – 170 g.
- Hard cheese – 100 g.
- Greens to taste.
Recipe:
- The first layer is boiled eggs grated on a fine grater, greased with a mayonnaise mesh.
- Olives cut into circles are placed on top of the eggs.
- Grate the crab sticks and place in a third layer, grease with mayonnaise.
- Finely chop the dill and parsley and add the 4th layer.
- The cheese is grated and laid out on greens, covered with mayonnaise.
- Pre-cleaned squids are boiled in boiling water for no more than 2 minutes and cut into small pieces, topped with dressing.
- Boil the shrimp for a couple of minutes, remove the shell and esophagus, and place on the sixth layer.
- Place caviar on top over the entire area between the shrimp.
The ability to give this exquisite dish any shape makes it universal for celebrations. Low calorie content and extraordinary taste will definitely appeal to the stronger and weaker sex. By changing the arrangement of layers and making the top out of greenery, you can get a New Year's version of this delicacy.
Soup with caviar
Knowing interesting recipes, you can prepare unusual first courses. They are very different from the popular borscht, fish soup, cabbage soup and vegetable soups, but the ease of preparation and the desire to surprise loved ones will force readers to cook up this simple soup.
Fish kalia with cod eggs
100 grams of product contains: protein – 5.4, fats – 0.9, carbohydrates – 1, nutritional value – 33.9 kcal.
Preparation – 15 min.
Preparation – 1 hour.
Number of servings – 3-4.
Ingredients:
- Water – 900 grams.
- Fresh halibut – 0.5 kg.
- Caviar – 100 gr.
- Onions – 2 pcs.
- Pickled cucumbers – 2-3 pcs.
- Cucumber brine – 600 g.
- Black pepper – 3 grams.
- Green onions – 3 bunches.
- Fresh dill - three sprigs.
Step by step recipe:
- Boil the cleaned fish (any fatty fish) for 20-30 minutes in salted water.
- Separate the cooled fish from all bones and divide into small pieces.
- Peel the onions and cucumbers, cut into rings and small cubes.
- Strain the fish broth, add fish and crushed caviar, brine, pickles, thin onion rings, season with black pepper to taste and cook for another half hour. When serving, sprinkle with herbs.
The soup is a little like pickle soup, but much softer and tastier. During Lent, this dish is in great demand, it has almost no calories, and the nutritious cod roe and fatty fish will replenish the body with the necessary vitamins.
Sandwiches on a loaf of pollock caviar for the New Year 2021
Well, another option for a delicacy with a fish product is pollock-flavored slices :-D. It also turns out very appetizing and nutritious.
This dish in its essence is not very different from the previous ones, but, nevertheless, it has a completely different taste of its own.
Ingredients:
- White bread - 1 loaf;
- Mayonnaise - a couple of teaspoons;
- Fresh cucumber - 1-2 pcs.;
- Canned pollock caviar - 100 g;
- Greenery;
- Pepper and salt - to taste.
Cooking method:
1. Take bread and cut it into beautiful pieces. You can repeat what is in the photo, or come up with your own - variations are allowed here. Lubricate the slices with mayonnaise (if desired, you can use sour cream instead).
2. Place the caviar on the sauce. Spread it over the surface of the bread with a knife.
3. Cut the cucumber into thin ribbons. The most convenient way to do this is with a vegetable cutter. We roll them into small roses and decorate the appetizer.
4. If you want, add pepper and salt to your taste - but you can do without them. The dish is already obtained with a fairly bright taste. We decorate the treat with greens and enjoy what we have prepared.
Cauliflower Casserole
This delicious harmonious combination will be appreciated by gourmets and lovers of healthy food. You can eat it both hot and cold. Another secret - in this dish you can use white cabbage, broccoli, Brussels sprouts and Kohlrabi cabbage or a mixture of them.
100 grams contain: protein - 9.2, fats - 9, carbohydrates - 3.3, energy value - 127.5 kcal.
Preparatory work – 20 minutes.
Cooking – 40 min.
Servings – 6.
Ingredients:
- Cod caviar – 150 grams.
- Cabbage or mixed vegetables – 500 gr.
- Egg – 1 pc.
- Dutch cheese (any hard) – 150 grams.
- Sour cream 20% – 160 g.
- Freshly ground black pepper, nutmeg, salt - a pinch.
- Butter or margarine for greasing the mold.
Recipe:
- Disassemble the cabbage into inflorescences and boil in salted water until half cooked.
- Beat sour cream, egg and spices with a whisk until smooth.
- Add cod delicacy and cheese 50 g, grated on a fine grater, mix well.
- Grease the mold, lay out the inflorescences, and pour the prepared dressing on top.
- Sprinkle with 100 grams of grated remaining cheese, cover with foil and place in the oven (temperature 170-180 degrees) for 30 minutes. Then remove the foil and bake for another 10 minutes.
The dish is simple to prepare, the ingredients for it are affordable, guests and family will be delighted with it. Hearty, but at the same time not burdening the stomach, it is suitable for dinner, lunch and breakfast.
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Shrimp pasta – 2
27.10.20 |
Curd oatmeal pie
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Garlic tenderloin flambé
26.10.20 |
Sandwiches with sprats and Korean carrots
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Chicken drumsticks in sour cream marinade
25.10.20 |
Cheese pickle
25.10.20 |
Baked trout on buckwheat
24.10.20 |
Salad with sausage and corn
24.10.20 |
Tenderloin skewers in the oven
23.10.20 |
Mediterranean-style cottage cheese and oatmeal casserole
23.10.20 |
Soup "Leftovers are Sweet"
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Appetizer with Brie
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Topic of the week: Languages
2 pork tongues (400 g) boiled with spices, peeled, cooled and cut into medium pieces. In the broth.
I fried 2 chopped onions in a saucepan, added 200 g of celery root in a stick, and fried for 4 - 5 minutes.
fried 3 onions in 1/4 rings, added a carrot slice (about 1 kg), simmered under the lid for about 10 minutes.
Fried
This delicacy is prepared not only in cans, it is frozen, salted and smoked. The most delicious way to freshly frozen product is not just to fry it in batter in a frying pan, but to fry it into delicious pancakes. Before frying, salted cod eggs should be dipped in a paper towel.
Fried cod roe fritters
Ingredients FOR 2-4 SERVINGS:
100 grams of the finished product contains: proteins - 16 g, fats - 13.2 g, carbohydrates 3.8 g, nutritional value - 199.1 kcal.
Preparation – depends on freezing.
Cooking time – half an hour.
- 450 g of fresh raw meat.
- 2 tablespoons flour.
- 1 egg, beaten.
- 2-3 tablespoons of oil.
- 1 lemon.
Preparation:
- Leave the frozen yogurt in the refrigerator overnight; if it is large, leave it on the kitchen counter as it will take quite a long time to defrost.
- Place the raw material in a pan of salted water and bring to a boil, reduce heat and simmer for 20 minutes. Then take it out, let it cool, no more salt is needed.
- Cut the yastyki into slices about 1 cm thick and roll in flour.
- Make the batter by dipping the pieces into the egg, then back into the flour, and set aside.
- Heat the oil in a frying pan and fry the cod fritters on both sides until golden brown.
- Serve with crusty toasted bread, salad and lemon wedges.
- When frying in batter, you can use breadcrumbs.
Options
A very simple salad of canned cod roe is suitable as an appetizer for a holiday table.
- You need to boil the potatoes and eggs in advance, and then cut them into cubes.
- Also chop a couple of pickled cucumbers. Combine everything in a salad bowl, add a jar of caviar, salt to taste, mix well.
- This salad should sit for about an hour, after which it should be seasoned with mayonnaise and served sprinkled with chopped green onions.
For the holiday menu, you can use recipes for cod liver salads with caviar. For example, try making a Norwegian salad with cod liver and caviar, for which you will need boiled potatoes and eggs, a jar of liver with caviar, garlic and mayonnaise.
This salad is laid out in layers: liver mashed with a fork, grated potatoes, chopped eggs and caviar. Each layer, except the caviar layer, should be well coated with mayonnaise with the addition of crushed garlic. In general, this recipe for cod liver salad uses red caviar, but it can easily be replaced with canned cod, this will not affect the taste.
Using the same principle, you can make another holiday salad with cod liver and caviar - Milady. It has a fresher and juicier taste, since a layer of grated fresh cucumbers is added, and chopped herbs (onion, dill) are sprinkled on top. Potatoes can be replaced with rice.
If you don’t have time to cook at all, but want to make something tasty, then you should prepare a simple salad that can be used as a sandwich mass. To do this, you will need a jar of canned cod caviar, which must be mixed with chopped eggs, chopped dill and mayonnaise. Mix everything well and can be served immediately.
Lazarev Saturday is approaching, the day when it is customary to prepare dishes from caviar (well, naturally the main caviar day in gastronomic terms)). Several recipes, options (the answer to the question “why are there super small pots of 50 and 100 ml”) and a couple of photos under the cut...
Baked caviar
Lazarus Saturday is approaching, the day when it is customary to prepare dishes with caviar in honor of the holiday, we decided to post very simple versions of baked caviar. A good addition to sandwiches and pancakes with caviar. Seasoned serving (for example in pots)), this is a very presentable dish that you can use treat guests and please your own, fairly hungry fasters 
.
BAKED CAVIAR. CAVIARIKS. 4 OPTIONS.
Caviar is “caught” in two ways. The first and best way is when there is caviar in fresh fish (carp, carp, pike...). The second way is when you come across fresh frozen caviar (cod, as in this particular recipe) in the store. The recipes below are suitable for both fresh and frozen caviar.
Sometimes, culinary friends wondered for what purpose there were pots (cast iron, steel or ceramic) with a volume of only 50 ml or 10 ml. So, exactly for this. For baking caviar.)
PREPARATION SCHEME.
MAIN PART.
Rinse the caviar, while trying not to damage the shell (the film in which the caviar is enclosed).
If cod roe is frozen, it should be thawed first. (If the eggs are damaged, rinse them at the stage when the caviar is not completely thawed, let the water drain, then place them in a bowl, and use a fork to fish the eggs out of the eggs).
Place the washed caviar in a sieve and let the water drain. Using a knife, penetrate under the film, make cuts lengthwise and then, with two fingers, squeeze out the caviar with your right hand, holding the joint (of the film) with your left. Release the caviar from the films.
Stir the caviar in a bowl with a fork.
Caviar in eggs, on the right are eggs freed from caviar
Freed caviar and fried onions
On the left is caviar with onions (unfried), on the right is minced meat with bread
There are many variations of baking caviar (you can simply fry it in a frying pan and make small pancakes, which are called caviar). Below are 4 options. In all cases, it must be remembered that the caviar must be baked or fried, as evidenced by a change in the color of the caviar. You still need to check the readiness individually (everyone’s oven is different), so take out the mold with the caviar, pierce it with a fork in the very center and see if the caviar has changed color and if it is ready. The time depends on the size (depth) of the form. As a guide, caviar in a 250 ml pot (see “saucepans” in the photo), baked at 220-225 C will be ready in 40-50 minutes. In small caviar pots, 50 or 100 ml in volume, it will be ready earlier.
No. 1 CAVIAR BAKED WITH ONION. The simplest and fastest option.
For 500g of caviar. Onions (about 200g), chop the onion very finely, mix with caviar, salt, season with ground black pepper, add 4 tablespoons of cold water. Grease the molds with refined sunflower oil and fill them with minced caviar. Bake 250ml molds for 40 to 50 minutes at 220C. Bake 50 ml molds for about 25 minutes.
No. 2 CAVIAR BAKED WITH ONIONS AND BREAD. One of the best options.
For 500g of caviar. Onions - 2 medium-sized pieces (about 200-300g), chop into small cubes, fry in refined sunflower oil (see photo). Crumb of dried white bread (250-350g), chop and mix with caviar and onion. Season with salt and pepper. If the bread is completely dry, then you should dip it in cold boiled water and just squeeze it slightly (!), add it to the minced meat. Place, as in this case, on portioned frying pans in a layer of no more than 1 cm (cover the frying pans with lids or foil and bake at 220C for 20 (or a little more) minutes (if in 250 ml pots, then the time is 40-50 minutes).
No. 3 CAVIAR BAKED IN SOUR CREAM OR HEAVY CREAM. A very tasty option.
For 500g of caviar. Onions 200-300 g, chopped into small cubes (can be raw, but fried in oil is better), mix with caviar, add sour cream or thick country cream. The amount of sour cream or cream is very variable! In this case, almost a glass (250 ml volume) of thick sour cream was taken for 500 g of caviar. Add some salt and season with ground black pepper. Bake at 220C in 250 ml pots for about 40-50 minutes.
The option with cream and onions is very tasty and beautiful
No. 4 CAVIAR BAKED WITH BREAD, CREAM, EGG YOLK.
For 500 g of caviar. Onions - 200-300g, cut into small cubes (it is better to fry in oil), add dried white bread crumb - 250g, the yolk of 1 raw egg and 2-4 tablespoons of sour cream or heavy cream. Add salt to taste, season with ground black pepper. Can be fried in the form of pancakes, or baked in pots (if the pots are 250 ml in volume, then bake at 220 C for 40-50 minutes). (Not the best option according to the authors of the post!).
NOTES.
Instead of bread, you can add 2 tablespoons of semolina to the minced caviar; in this case, the minced meat should be placed in the refrigerator for at least 30 minutes for the semolina to swell. You can add 2-4 tablespoons of flour, which you first lightly fry in a frying pan until creamy. However, the option with bread is the best.
Minced caviar (if flour, semolina or bread is added to it) can be cooked in a frying pan in the form of small pancakes (the authors of this post are lazy about frying it - it’s easier and even better in pans).
You can cook scrambled eggs with caviar. Photo No. 1 only in 250 ml pots
General photo, a little gloomy)
Since ancient times, cod caviar has been in demand, because everyone knows about the beneficial properties of this noble fish. Thanks to its mineral composition, this product is not inferior in nutritional properties to red and black caviar.
A wide variety of recipes can be made at home using this delicious product. For example, dried cod roe is quite easy to make. So, what are the benefits of cod caviar?
Dried
This delicacy has long been known in Russian cuisine, but is most widespread in Mediterranean countries. Its long shelf life, nutritional value and taste were liked by travelers and traders. Dried, it could be preserved for a long time without losing its beneficial properties. Small pieced caviar located in eggs is dried. Preparing the product at home is not at all difficult; first, fresh or thawed oysters are salted, then placed under a press and dried in the fresh air. There are recipes where the product is immersed in dry salt and salted for 1-2 weeks, and then dried for up to six months so that it does not spoil in a marine climate. 100 grams of the finished product contains: proteins - 33.75 g, fats - 4.75 g , carbohydrates 0 g, nutritional value – 177.75 kcal.
What kind of fish is this and where does it live?
Cod is a genus of ray-finned fish of the order Gadidae, family Cod. It is found mainly in ocean waters. The most popular and largest (up to 180-200 cm in length and 96 kg in weight) is the Atlantic. Pacific is a little smaller. Fish are caught in the waters of Norway, Iceland, and Great Britain.
Cod fish is elongated, with a large head and a protruding upper jaw. There is one fleshy antennae on the chin. Its scales are small, may be greenish, yellowish or brown with dark spots on the back, and its belly is white. Cod meat is light and juicy.
There are two versions of the origin of the name cod. First: because the meat cracks when dried, second: because schools of fish make a characteristic cracking sound when moving.
Cod lives a long time - up to 25 years, depending on the species and habitat. Grows throughout life. Some species reach sexual maturity at 3-4 years, others later. Its caviar is small, homogeneous, light, and has an even consistency.
The fish itself is imported into Russia mainly frozen, and caviar is canned. Despite the presence of salt and preservatives, the delicacy prepared in this way retains most of its beneficial properties.
Pickling
Before appearing on supermarket shelves in frozen or canned form, cod travels a long way from the Baltic Sea and Atlantic to fish processing factories and warehouses. Caviar found in mature eggs is suitable for salting; by freeing the eggs, you can get breakout cod caviar. To properly salt, salt will require 10-12% of the weight of the raw material, for lightly salted 7-8%.
At home, it is better to pickle it in a ceramic bowl, which is placed in the refrigerator for 2-3 days. After the expiration date, the delicacy is ready, it can be placed in sterilized jars and rolled up.
How to simply salt
The eggs in fish are located in separate cavities called ovaries; they are connected by a thin film. Before salting the caviar, the film must be separated. In industry, a special sieve is used for separation. At home, it is possible to salt cod caviar product, both in jars and without them.
To salt, take 150 grams of caviar and a large spoon of coarse salt. You can prepare the salt solution in a fireproof mug with a volume of 300 ml. or in a saucepan. Salt is poured into the selected container and boiling water is poured into it. The liquid is stirred until the crystals dissolve.
The solution should be poured into a glass container and the cod eggs should be placed in it for 5 minutes. After five minutes, the products are carefully stirred. In hot water, the films separate easily. If at the first attempt it was not possible to free the eggs from the ovaries, the procedure is repeated, you just need to strictly observe the time; if it is exceeded, the eggs will harden excessively.
When the joints come off, they are loosened until the films are completely detached. For further actions you should use a sieve. Having transferred the cod product into it, they begin to shake it on the sieve from one side to the other. The remaining films will have to settle on the sieve bottom.
Cod roe should be carefully transferred into a glass container, in which it will be stored salted in the refrigerator for about 3 days.
Tip: In a clean, dry container, sealed, salted caviar mass can be stored for up to 10 days.
Caviar "Fur Seal"
The composition of this fish product includes only natural substances, except for the main raw material, it contains sunflower oil, potato starch, water, 100 grams - 120 kcal. They make it in Murmansk, the shelf life is 2 years when unopened. It looks normal in consistency and color; according to customer reviews, it has a delicate taste, is not too salty, and spreads well on bread. There are no cases of expired products. Recommended by 84% of people.
Preparation
An unusual, bright salad with fried cod roe, rice and pickles will delight everyone gathered at the festive table with its appetizing appearance and rich taste. The combination of ingredients included in the composition is so harmonious that the plates will quickly become empty, and guests will certainly demand more.
Chemical composition and calorie content
Cod eggs are especially rich in B vitamins and also contain significant amounts of vitamin C. The high content of vitamins A and D in cod liver is well known and has been valued for years. It contains a lot of iodine, sodium, zinc, phosphorus, and cod liver contains 66% fish oil. Calorie content depends on the cooking method, the most nutritious is fresh, fried - 202 kcal, salted, sterilized and canned - 179 kcal.
The fresh delicacy is a seasonal luxury, as it is only available in the spring when the fish spawn. During the rest of the year, for people who do not live on the Baltic or Atlantic coasts, you need to find a suitable brand that provides a product prepared in various ways (usually pickling, smoking, freezing) to preserve it. Fried cod roe, as well as steamed cod roe, can be safely eaten; helminth larvae die in it during heat treatment. The benefits of cod eggs have been proven, but they will cause harm only in cases of obesity or people suffering from edema from a large amount of the delicacy eaten.
