How to make caviar

The process

The transformation of fish eggs into delicious caviar is all about processing, which requires skill and knowledge that can be called an art. It takes about 15 minutes to complete a dozen steps; any longer and the eggs are too fresh to be made into caviar.

First, the sturgeon is knocked unconscious (not killed, as that would cause the eggs to rot faster);

then the eggs are removed, sifted, cleaned, and strained, and then given to a master of the art who will grade them according to size, color, firmness, density of aggregation, and odor;

and finally, the whole thing is made into an art. One of the most important decisions in the process is how much (yes, "how little") salt to put on the eggs to turn them into caviar, without overpowering the subtle combination of flavor and texture. Once salted, the eggs are sifted and shaken in a colander until they are dry enough to be canned and subsequently shipped around the world.

Looking for ways to do this so as not to waste it: it also removes a bit of the fishy smell.

Eating it right

Put the caviar in a compact vessel filled with ice to keep its quality fresh, while you can serve it with different accompaniments to suit your taste. The most classic and popular accompaniment is with whipped cream and toasted white bread. It is especially important to note that caviar should never be served with strong-smelling condiments, such as onions or lemons. As for beverages, vodka or champagne are perfect for savoring caviar.

And the utensils used to serve caviar are also very particular. Shells, wood, horn and gold are ideal. The biggest taboo is the use of silverware, which has an oxidizing effect that destroys the caviar's own intriguing oceanic flavor and aroma, and is usually served on a crystal plate with a shell spoon.

Finally, I would like to recommend a caviar salad for women, which is popular among European women. It not only nourishes the body and strengthens the immune system, but also helps people with obesity and weak knees.

Caviar salad

Materials

Eggs, caviar, onion, lettuce and French mayonnaise

Methods

Boiled in water and cut in half, complete with yolks. Finely chop the onion, add the yolks and French mayonnaise and mix well, filling the mixture into the whites. Cut the lettuce into julienne strips and serve on a plate, place the eggs on top and spoon the caviar over the yolks with a wooden spoon, or lettuce or other vegetables as a garnish for the eggs for a more beautiful look.

Caviar Lobster Cold Noodle Salad

The sweet and refreshing Japanese-style sazu sauce, made with edamame and sugar, is served with crisp lobster meat and flavorful caviar, making the plain old matcha cold noodle dish extraordinary.

Tofu with caviar

Ingredients

Tofu - 200g, lean pork - 20g, garlic - 10g

Ginger - 1 small piece, starch - some

Seasoning

Cooking oil - 300g, sesame oil - 1 tsp

Oyster sauce - 3tbsp, stock - 2tbsp, caviar - 1tbsp.

Salt-1 tsp MSG-1 tsp

How to make it

1. Cut tofu into thick slices, slice pork and ginger, and cut garlic cloves into pieces;

2. Heat oil in a wok, add tofu slices, and deep-fry them until they turn golden brown. Caviar, salt, monosodium glutamate, oyster sauce cooked to taste, under the garlic cooking for a few moments, thickened with water starch, drizzled with sesame oil, out of the pan into the plate that is;

Caviar rice balls

Raw materials

Rice, shrimp, cooked peas, carrots, caviar.

Spices: salt, salad oil.

Practice

1. Prepare all ingredients.

2, put a little oil in the pan, put the shrimp skin and stir fry.

3, such as shrimp skin slightly browned, add carrots continue to stir fry for a few moments.

4, cooked peas, fried shrimp, carrot diced together into the rice.

5, and then add the appropriate amount of salt, all the ingredients tossed evenly.

6: Take a plum blossom mold, fill it with rice and press it into a plum blossom rice ball.

7. Finally, place the caviar on top of the rice balls and serve.