Caviar walleye

Under the name walleye or Sander, not a single species of fish is hidden, but a whole genus belonging to the Okunev family. Currently, five main species belonging to Sudaks are known to science: the yellow walleye Sander vitreus, the sea walleye Sander marinus, the common walleye Sander lucioperca, the bersch or Volga walleye Sander volgensis, and the sandy Canadian walleye Sander canadensis.

Common walleye refer to fish that can reach quite impressive sizes. Often, an ordinary pike perch can weigh 15 kg. The main feature of the common walleye can be considered the presence of large teeth. Common walleye is a valuable object of fishing.

It is worth noting that walleye meat is distinguished by its low calorie content, but at the same time it contains a large number of useful compounds in its chemical composition. For example, the chemical composition of zander contains 20 natural amino acids, of which 8 are considered indispensable for the human body. For culinary purposes, both meat and walleye caviar are used.

Walleye caviar refers to the so-called partial species of the product. Although walleye caviar is less valuable, in comparison with red or black, the type of caviar, do not in vain underestimate the taste, as well as consumer characteristics of the product. It is worth noting that pike perch caviar is made in most cases in the quarters, i. e. without cleaning the eggs of the natural film.

Usually, in the food industry, walleye caviar is wiped through a sieve, and then salted. Often walleye caviar is called galagan. Walleye caviar is distinguished by its light beige color, as well as watery consistency. Walleye caviar is considered the most affordable type of product.

Zander caviar salted at home is especially popular and in demand. However, food manufacturers also offer a good choice of canned walleye caviar. True, connoisseurs of walleye caviar believe that such an industrially produced food contains too much salt, as well as vegetable oil.

In order to salt walleye caviar at home, you will need the following ingredients: caviar, vegetable oil, as well as salt, onions and lemon juice. It is necessary to separate the walleye caviar from the natural natural film. For this, walleye caviar is covered with boiling salted water, and then passed through a sieve.

Then walleye caviar is lowered into hot salt solution for a minute, and then thrown into colander. For long-term storage, salted walleye caviar is placed in pre-sterilized jars, and vegetable oil and lemon juice are added. It is best to store home-cooked walleye caviar in a cold and dark place.