Is it possible to freeze uneviscerated fish?

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So I, like that bear, don’t see any romance in the autumn slush; for me, it should be dry, and the sun would at least look out sometimes. The sun, just peeking out from behind the clouds, immediately paints the surrounding world in such a palette that, perhaps, only Pushkin could describe this riot of colors in words.

We have had wonderful weather in the Vladimir region for a whole week. Beauty! And although, taking advantage of the good weather, it would be necessary to do the usual pre-winter things: prepare firewood, finish the canopy over the summer house, but not going fishing at such a moment would be a crime. And so in the evening, having finished with my business, I take out my two favorite picker rods and get down to something no less enjoyable than fishing itself - preparing for it.

First thing is the coil. For feeder gear, the requirements for a reel are not as high as for a spinning reel, but still the reel motion must be good, and the supply of fishing line must be sufficient to cast the bait over a long distance. The weather, although dry, is cold, there are frosts at night, and the fish have moved away from the shore, so you have to cast the bait at a distance of at least thirty to forty meters.

Next is the fishing line. The fishing line must, in my opinion and fishing experience, be braided. It has no stretch and, with such long casts, perfectly transmits the bite, and hooking a fish is much easier, you just have to do it carefully, too strong a jerk can simply tear the fish’s lip. At the same time, both the fish are injured and the fisherman is without a catch. But I assemble the equipment itself on a fairly strong, 0.25-0.3 mm, monofilament fishing line, only I put a thinner leash for the hooks - 0.16-0.18 mm.

The equipment consists of an anti-twist placed on a piece of fishing line sufficient for the anti-twist to have a free play in this section of at least 15-20 cm. Since a feeder or sinker is attached to the anti-twist, it lies firmly on the bottom, so the line must be free to transmit a bite walk inside it. I limit the free movement with beads or pieces of cambric.

Next comes a leash about half a meter long, maybe a little less, but not much, since you need to attach an additional hook to it in the middle. I attach it to a device specially made from thin wire, which moves the additional hook to the side and prevents it from getting tangled with the main line when casting. There is another option that I practice in this case: instead of a wire tap, I put an additional hook on the loop of the main leash, and tie the hook itself to a thick, 0.3-0.35 mm, monofilament fishing line. Such a coarse fishing line acts as a wire and prevents the additional hook from intersecting with the main fishing line.

I use small hooks, I try to buy high-quality, very sharp ones. I will add to this that although I myself am not a supporter of unnecessary expenses for the purchase of all sorts of fishing gadgets, I never skimp on consumables such as hooks, fishing line, leashes, carabiners, swivels. Here, saving is just unreasonable, because instead of pleasure from fishing you get negative emotions.

So, the gear is ready. I carefully put everything in the car, be sure to take stands for pickers, and take bait, in this case a dung worm and a piece of black bread. All! All that remains is to go to bed early so that at dawn you can rush to the pond.

It’s chilly in the morning, and a dense fog is floating along the street. I dress tightly, it will be even cooler near the water. I drove slowly, carefully, the fog limited visibility. But now it’s a field, another three kilometers - and I’m at my goal.

Great: there is no one in my favorite place, and I quickly settle down. I install the stands, unfold the pickers, put bait on one: on one - a worm hook, on the second - bread, let's see which bites better. I'm throwing it away.

There was a problem with the second picker, so I decided to conduct an experiment today. I wonder if bait at this time of year affects the intensity of the bite? Therefore, instead of a load, I put a feeder on the anti-twist, then spread the food. Due to lack of time, I bought standard food for crucian carp and crucian carp, I pour some out of the bag and add more as needed. I dilute it with water from the pond, stir it thoroughly, achieving a paste-like state of the bait, fill the feeder, and throw it in.

While doing all this trouble, I don’t forget to keep an eye on the already abandoned picker out of the corner of my eye. No bites yet.

The lack of bites doesn't surprise me. There is absolutely no wind, the water is smooth as a mirror, and splashes are heard every now and then across the entire surface of the pond - the fish are walking. I have noticed more than once (you can say that this is my observation - it’s already a fact) that when a fish splashes vigorously on the surface, don’t expect a bite, it’s useless.

Just like at sunrise. Before sunrise, after it - yes. During sunrise, the very moment when the first rays begin to break through from behind the horizon, and before the sun fully rises above the horizon, the fish do not bite. Probably so that nothing would distract from this amazing spectacle.

And now I’m calmly watching as the fireball majestically rolled into the sky. Yes, it’s not for nothing that many religions declared the sun to be a deity; there is something bewitching, truly divine in this spectacle.

No matter how much I stare at the beautiful natural phenomenon, the fishing nature takes its toll: I don’t forget to keep an eye on the gear. By that time, a light breeze began to blow, small ripples began to appear on the surface of the water, and the splashes of fish on the surface of the pond stopped even before the sun rose.

The top of one of the pickers trembled slightly. I stood up, warily awaiting what would happen next. No, there was no continuation. I carefully reel in the fishing line, pulling the rig along the bottom five to six centimeters. It worked, a minute later the tip of the same picker trembled again, and after a couple of seconds a stretch followed. I'm hooking. I begin to reel in, and at the other end of the line there is a long-awaited weight - there is a fish!

Pulled it out. A magnificent four-hundred-gram specimen of silver crucian carp was a delight to the eyes. So, “one – zero” in favor of bait.

I refresh the bait, cast it, and before I have time to put the picker on the stand, there’s a bite on another one. Here it is, it has begun! The real fishing began, when the bites followed not so often, but periodically, sometimes one after another, when you don’t have time to bring out one fish, it begins to bite on the second tackle. The fishing was good, the fish were biting, moreover, they were being caught, but I did not forget about my experiment, I continued to calculate which gear was used to catch more. I stopped fishing with bread because there were no bites on hooks baited with a bread ball, and now I only fished with a worm.

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After a couple of hours, the bite died down, and it was time for me to get ready. However, I was extremely pleased, I got a couple of dozen excellent crucian carp in a fair fight, the satisfaction from fishing was complete. As for the results of my experiment with bait, to be honest, I was quite surprised, since the result for both gears was the same in terms of the number of fish caught. I don’t know what caused this; I can only explain this phenomenon by the autumn fish feast. And as they said in some advertisement: if the result is the same, why pay more?

Vladimir Sorokin, Vladimir region.

Fishing with a picker rod is an indescribable pleasure; it can perhaps only be compared with a spinning rod, but here the sensations are even sharper. The soft tip of the picker, bent, beats in time with the movements of the fish, with too strong jerks, the well-tuned brake of the reel crackles, dragging far - that is, a complete set of pleasures for any, the most demanding fishing soul.

Many of us love fish, but difficulties with cutting and short shelf life often discourage us from buying it.

Bright Side found out what professionals advise to keep fish fresh and enjoy fish delicacies every evening. And also what stale fish looks like, which unscrupulous sellers are trying to sell.

Do not store in a bag

You should not store fresh fish in a plastic bag for a long time; this will cause it to suffocate and go rotten faster. Wax paper is best for storage, but not newspaper.

Be sure to gut it

Fish spoils most likely not from the head, but in general, from the insides. Before storing a whole fish in the refrigerator, it must be gutted and the gills removed. In order not to bother with your purchase, you can ask to cut it up in the store.

Remove excess moisture

Freshly gutted fish should be rinsed with water to remove dirt. Then wipe on all sides to remove all excess moisture. The less moisture remains, the longer the fish will last when frozen.

Choose the right place in the refrigerator

It is best to store fish in the coldest place possible. Signs on the refrigerator will tell you where it is. In most refrigerators this is the top shelf.

Put on ice

It is recommended to store fish at a temperature between 0 °C and 3 °C. But usually the temperature in the refrigerator is approximately 5 °C. In such cases, ice will help. You need to cover the fish with ice on top and bottom. But it is important to ensure that the ice does not melt - the fish will quickly deteriorate in water.

Use natural preservatives

Salt and lemon are also excellent natural preservatives. By salting the fish or sprinkling it with lemon juice, you can keep it fresh longer, make the meat juicy, and the taste refined.

Use oil

Another product that can preserve fish longer is vegetable oil. It delays the development of microorganisms. Take odorless vegetable oil and grease the fish on all sides.

Refrigerate before freezing

Before putting the fish in the freezer, it is best to first cool it in the refrigerator in an airtight bag. The secret to good freezing is uniformity. Small pieces freeze more evenly than larger pieces.

Choose fresh or frozen

Still, you shouldn’t buy fresh fish and freeze it yourself. If you do this incorrectly, you can disrupt the cellular structure and dry it out. It's better to buy frozen right away. Industrial freezers are better than home freezers in this regard.

What does stale fish look like?

All of the above tips will be of little help if you initially come across stale fish. Take a closer look at it before purchasing. Signs of poor quality fish:

• Strong fishy or ammonia smell - paradoxically, fresh fish hardly smells like fish.
• The eyes were noticeably sunken, clouded, and gray in color.
• The gills are dirty gray, brown, yellowish or pale in color. Possibly covered in mucus.
• The scales are dull, crumble and are easily separated from the carcass.
• The abdomen is swollen.
• The meat is easily separated from the skeleton
• With slight pressure, dents remain on the carcass, which do not smooth out for a long time.
• The carcass itself is very sticky, the fish mucus collects in clumps.
• Fillet with ragged edges, opaque, stained or bruised.
• The tail of frozen fish is curled up or appears dried out.

Frozen fish is tattered, crumpled or out of shape.

• Strong fishy or ammonia smell - paradoxically, fresh fish hardly smells like fish.
• The eyes were noticeably sunken, clouded, and gray in color.
• The gills are dirty gray, brown, yellowish or pale in color. Possibly covered in mucus.
• The scales are dull, crumble and are easily separated from the carcass.
• The abdomen is swollen.
• The meat is easily separated from the skeleton
• With slight pressure, dents remain on the carcass, which do not smooth out for a long time.
• The carcass itself is very sticky, the fish mucus collects in clumps.
• Fillet with ragged edges, opaque, stained or bruised.
• The tail of frozen fish is curled up or appears dried out.

It's better not to freeze. Freshwater fish tastes bad when frozen.

CROCKPICK IN SOUR CREAM Peel the crucian carp from scales and fins, remove the entrails and gills, rinse, wipe with a paper napkin, rub with salt, sprinkle with pepper, roll in flour and fry on both sides until golden brown. Place the fried crucian carp in a greased frying pan, surround it with slices of fried potatoes, pour in sour cream, sprinkle with breadcrumbs, sprinkle with melted butter and bake in the oven at a temperature of 260-280 degrees until a crispy crust forms.

It's better not to freeze. Freshwater fish tastes bad when frozen.

If the husband is interested in fishing, then, undoubtedly, most often the housewife has to deal with the most common river fish - crucian carp. So, after a successful catch, the question may appear on the agenda: “Crucian carp caviar: how to cook?” Not finding an answer to it, housewives often throw away the caviar bags along with all the fish giblets, but they voluntarily refuse a real delicacy.

What can you cook from caviar? Any dish, including caviar for salting, requires preliminary preparation of the product. It includes the correct removal of eggs from a fish carcass and the release of eggs from films.

At the first stage, you need to act very carefully to avoid damaging the integrity of the ovaries and getting bile into the product. There is no need to carry out any complex manipulations, just cut the abdomen and separate the sacs with your fingers from the internal cavity. The main thing is extreme caution.

The second stage is also called punching. The release of a small amount of caviar can be done using improvised means such as a sieve, colander or grater. The main thing is that the holes in them are sufficient for the passage of fish eggs, but not very large. The films of the bag are cut, and then the mass is ground through a suitable tool with holes.

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How long can you store fish in the freezer? Conditions and modes of storage of frozen fish

Not all people have the opportunity to buy only fresh fish, but nutritionists recommend consuming this product at least twice a week. In addition, some varieties even reach the shelves of domestic stores only in frozen form. These are mackerel, hake, icefish, halibut, tuna, red snapper. Research by Norwegian scientists has shown that frozen fish is no different from fresh fish in terms of the composition of vitamins, minerals and other valuable substances. And so that the product does not spoil, it must be kept in the right conditions and at a certain temperature. We will tell you how long you can store fish in the freezer in our article. We will definitely focus on preparing the product for freezing and other important points.

Storage conditions and periods according to GOST

Each method of storing any type of fish is described by a specific Russian national standard (GOST). They indicate not only the storage time and temperature, but also air humidity, filling density of freezers and other factors.

Chilled

The conditions and shelf life of this type of fish are regulated by GOST 814-96 “Chilled fish. Technical conditions". According to it, the temperature should not go beyond 0 to +2 °C, and the storage period depends on the time of catching, planned sale, and the size of the product.

Ice cream

For almost all types of frozen fish, with a few exceptions, GOST 32366-2013 “Frozen fish. Technical conditions".

Its main requirements:

• achieving a temperature inside the carcasses no higher than -18 °C;
• high relative air humidity to avoid product drying;
• its natural circulation throughout the freezer compartment.

The above information applies to the industrial storage of frozen fish. As for retail establishments, they store it for up to 2 weeks in freezers at a temperature of -6-8 °C, without allowing defrosting, and on open trays at a temperature of 0 °C - no longer than 2-3 days.

Hot smoked

GOST 7447-97 “Hot smoked fish. Technical Specifications" offers a description of the storage conditions of the corresponding product:

• in the temperature range from -2 to +2 C – no more than 3 days;
• frozen – up to 30 days.

Cold smoked

For fish of this type of processing, GOST 11482-96 “Cold smoked fish” applies. Technical conditions". Its shelf life at a temperature of -2-5 °C depends on the type of product:

• herring, mackerel or mackerel retain their shelf life for 45-60 days;
• balyk mackerel and notothenia, whitefish and herring, mackerel - 15-30 days (balyk products have a more delicate consistency).

Salty

The storage of this type of fish is regulated by GOST 7448-2006 “Salted fish. Technical specifications":

• required temperature – from -8 to +5 °C;
• the salt concentration for a highly salted product is 14% and higher, for a medium-salted product – 10-14% and for a lightly salted product – no more than 10%.

How is fish frozen?

The tissues of this representative of the water element contain a lot of water. When properly frozen, this helps to increase the shelf life of fish. In this case, the temperature should be maintained at -18 °C without significant fluctuations in one direction or the other. It is important to ensure the required air humidity at the level of 85-95%.

The preservation of fish tissue and, accordingly, the quality of products is also affected by the speed of freezing. In the fast mode, small ice crystals form, which cover the carcass almost instantly, without destroying its structure.

Before long-term storage, already frozen fish is glazed using a special technology. The procedure is to cover the surface of the carcass with a small ice crust. It protects the fish from drying out and fat oxidation. When using the technology, each carcass is immersed for several seconds in ice water, the temperature of which is -2 °C or lower. Sometimes an antiseptic (polyvinyl alcohol) is additionally added to the water, which increases the shelf life of frozen products. If the technology is followed, the weight of the formed crust should be no more than 4% of the carcass weight.

How to prepare fish for storage in the freezer?

Only fresh product that has been previously cleaned, gutted and washed can be frozen. Before placing the fish in the freezer, it is recommended to store it in the refrigerator, preferably on a bed of ice. Be sure to get rid of the scales on the carcass and gut it. And there are several reasons for this:

• firstly, after defrosting, the fish will become softer and it will be more difficult to clean it;
• secondly, the insides contribute to the rancidity of tissues, which negatively affects the taste of the prepared dish;
• thirdly, it is recommended to immediately divide fresh fish into fillets and steaks, and then freeze them in portions.

The manipulations listed above will save time on cutting the carcass and wisely use the space in the freezer.

Preparation for storage

Before sending products for storage, they must be processed. It is important to remember that rotting fish begins from the head, so remove it and the insides of the carcass. You can ask the seller to cut it in the store, who will do it more professionally. In addition, cleaned fish can be stored much longer.

Preparation procedure: 1. Before storing in the refrigerator, the carcass must be thoroughly washed. If only fillets are stored, then you don’t have to wash them. 2. Wipe dry. 3. Transfer to a storage container and wrap with film, cover with a lid. Small river fish, such as pike, can be stored uneviscerated. This way the taste will be preserved better. But there are varieties of river inhabitants that cannot be frozen - and it is better to cook them immediately.

How to properly freeze fresh fish at home?

Before placing a product for storage in the freezer, you must complete the following steps:

1. Cut the fish into fillets. To do this, take the fish by the tail and cut the meat from the spine, moving towards the head. Place the fillets in a freezer storage bag and remove as much air as possible. The polyethylene should fit the fish as tightly as possible.
2. Before freezing whole cleaned fish, it must be immersed in ice-cold salted water. To do this, place the deep baking tray in the freezer for 5 minutes. Mix a teaspoon of salt in a liter of water. Place the fish in the brine and quickly place the carcass on a baking sheet in the freezer. After some time, repeat the procedure so that the resulting crust is thicker. Wrap frozen fish in special paper or place in a sealed bag.
3. Be sure to write the date of freezing on the plastic.

At what temperature should frozen and fresh-frozen fish be stored?

Freezing is a method of storing fish when it is cooled to -10°C or lower naturally (in the cold North), in freezers or with liquid nitrogen. Freezing allows the product to be transported without problems in refrigerators and stored on store shelves.

Fresh frozen (frozen) fish is exposed to temperatures down to -5°C when using natural, artificial ice or cold water. It is frozen while still alive or immediately after slaughter.

Frozen carcasses in the store refrigerator should be stored by grade. Each is in a corrugated cardboard box or non-woven bag, packed in a film bag. The fish can lie together or separately, packed in film.

In commercial refrigerators, the frozen product is stored at a temperature of -5...-6°C for 2 weeks. Without refrigeration equipment it is stored for 24 hours, at a temperature of 0°C - 3 days.

Frozen carcasses lie on open cold counters on trays with ice. This product is not wrapped in film, paper, or bags.

The optimal storage mode for fresh frozen products is 2°C. At such indicators, carcasses are stored for 8-10 days.

How long can you store fish in the freezer?

This question is perhaps the main one when it comes to preserving the quality of meat and seafood. After all, even properly frozen fish cannot be stored forever. Over time, it turns yellow as a result of fat oxidation and acquires a bitter taste. If we talk specifically about how long fish can be stored in the freezer, then the terms vary between 9-12 months. You can accurately name them taking into account the type of fish and the method of freezing it. But even if all conditions are met, you should be prepared for the fact that over time the taste of the product does not change for the better.

Caviar pancakes with pearl barley

A very tasty, interesting and healthy recipe that is very easy to prepare.

• crucian caviar – 300 g;
• pearl barley porridge – 50 g;
• mashed potatoes – 50 g;
• onion - 1 medium head;
• egg – 2 pcs.;
• vegetable oil;
• salt.

Caviar pancakes are prepared with the addition of pearl barley

• Grind the caviar well, add pearl barley porridge and mashed potatoes to it.
• Chop the onion with a knife and sauté in sunflower oil.
• Beat the eggs into the caviar mixture and add the fried onions. Salt and stir well.
• Place small pancakes on a hot frying pan.
• Fry them on both sides until golden brown.

How to defrost fish before eating?

Before preparing any fish dish, the carcass must first be removed from the freezer and placed on the top shelf of the refrigerator. This method will ensure gradual thawing, which will not disturb the tissue structure. As a result, freshly frozen pink salmon will be as tasty as freshly caught salmon.

Defrosting and re-freezing fish is not allowed. No matter how slow the thawing is, at this time there is a significant increase in temperature, the ice crystals are destroyed, the tissues soften and begin to ooze. If you freeze again in this state, an ice crust will form inside the carcass. As a result, the tissue of the fish will be completely destroyed, it will lose its appearance and taste.

Only fresh product that has been previously cleaned, gutted and washed can be frozen. Before placing the fish in the freezer, it is recommended to store it in the refrigerator, preferably on a bed of ice. Be sure to get rid of the scales on the carcass and gut it. And there are several reasons for this:

How to neutralize caught fish from parasites

During the holiday season, many of our fellow citizens go fishing in a variety of rivers and reservoirs. Of course, fish provides protein, microelements, unsaturated fatty acids and vitamins. But fish are also all kinds of parasites, which, once they enter our body, can spoil the entire impression of the catch for a long time. However, parasites can be defeated quite simply.

To kill worms and other invisible cohabitants of the caught fish, it must be properly prepared.

Raw fish

It can only be eaten if three conditions are met.

First: it must be artificially grown fish, which were fed with artificial feed, treated and monitored for the absence of parasites.

Let's debunk the myths about secondary freezing of fish

Is it possible to refreeze fish and seafood? Will this affect the beneficial qualities of the product? Can microorganisms harmful to health, etc., appear during repeated freezing? Some of the frequently asked questions on our website https://www.fishking.sumy.ua, social pages. networks: VKontakte - https://vk.com/fishkingsumy and https://vk.com/sumy_riba, Facebook - https://www.facebook.com/fishkingsumy.

Let’s say right away: “refreezing fish is completely safe if it is not lost!” Let's back this up with the words of Tina Haynes, a registered dietitian with the USDA's Food Safety Inspection Service. The idea that you can't refreeze food is a "myth." Any thawed raw or cooked food can be re-frozen if it is done correctly, that is, in the refrigerator, not on the kitchen counter, and if it has not spoiled. This includes raw meat, poultry, fish and seafood, Ms. Haynes said.

Never defrost fish and seafood by leaving it on the kitchen counter at room temperature or running it under warm running water, she says. “Because bacteria, just like us, prefer places where it is warmer and multiply quickly at room temperature. Defrosting on the countertop is not safe, period. Never do this."

Also, she adds, never refreeze raw fish if you thawed it in the microwave or using cold water. If you leave frozen food in cold water, do not remove it from the plastic packaging and change the water every half hour until it is completely defrosted.

How to store fresh fish so that it does not spoil for a long time?

If you purchased fresh fish, the ideal option is to cook it immediately. However, this is not always possible.

Fresh fish cannot be stored at room temperature. It should be in the refrigerator. However, you shouldn’t just put the product in the refrigerator. Before this, the carcass must be washed well, gutted and dried - these actions will help maintain freshness.

Do you use expired food for cooking at home?

Yes, the main thing is to process it if it is meat or expired kefir for pancakes.

27.72%

No, it is very dangerous and not useful.

36.37%

If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.

35.91%

Voted: 1952

It is recommended to store fish at a temperature of about minus two degrees, but all refrigerators are capable of maintaining this mode. In this case, there is one trick: before putting the fish in the refrigerator, you need to place it in a container with ice cubes.

Chilled fish can be stored for up to 72 hours if stored in the refrigerator. If you want to preserve the product for a longer period, you can salt it, smoke it, or prepare dried fish.

Every person who likes to eat fish and various fish dishes must know how to store fish, and what the shelf life of this product may be. After all, if you do not follow some rules, then there is a big risk of not only not enjoying a wonderful dish, but and get poisoned and end up in the hospital.

In the last article, we shared recipes and ways to quickly and easily prepare canned fish at home. This is one way to preserve fish at home.

How to freeze fresh fish

It is no secret that it is better to cook fish immediately after purchasing or catching it. But sometimes there is simply no such opportunity. Or another option - the fish turned out to be quite large. Then it is better to divide it into several culinary “sessions”. In any case, let's figure out how to freeze fresh fish correctly!

How to freeze fresh fish correctly?

The main and basic requirement is that only fresh fish can be frozen. Contrary to popular belief, there is no need to salt it. Salt has no effect on shelf life, but it can significantly degrade the taste and texture of fish fillets. Plastic containers are suitable for freezing, or you can wrap the carcass tightly in foil or a plastic bag. The main thing is to limit the access of oxygen as much as possible. Sometimes fish is frozen in ice for this purpose. To do this, it is pre-packaged in a bag and placed in a container filled with water.

Low-fat types of fish (fat content - 0.3-4%), such as pike, hake, perch, pollock, pike perch, bream, flounder and others, are stored longer than fatty varieties. The latter includes fish with a fat content of 8% or more. It includes salmon, trout, stellate sturgeon, herring, halibut, mackerel, etc. But, interestingly, frozen salmon fillets will retain beneficial microelements and taste qualities longer.

How to freeze fresh fish and at the same time maximize its shelf life? To do this, follow simple rules.

First of all, the fish needs to be thoroughly washed and gutted. If desired, you can remove the gills, fins, head and tail. It is ideal to cut it into fillets or thin pieces. Then it will freeze quickly and more or less evenly. You can put a large carcass whole in the freezer, then the outside will freeze faster than the inside. In this case, crystals can form in the meat, which will gradually destroy muscle tissue. Therefore, this method of freezing fish is undesirable.

Make sure that packages with frozen fish do not come into contact with each other and do not lie on top of each other - this interferes with the normal circulation of cooled air, which increases the duration of the freezing process itself. In addition, in this case the product is cooled and frozen unevenly.

Fried crucian caviar

The fastest and easiest way to prepare it is to fry it. To do this, you will need, in addition to caviar (about 500 grams), the following components:

• Onions (one large onion or two small ones);
• Vegetable oil (you can take sunflower, olive, corn - this is purely a matter of taste) - for frying the onions you will need about 1 tablespoon;
• Butter – 10-20 grams;
• Spices (oregano, cumin, black pepper, granulated garlic);
• Fresh herbs - cilantro, dill (to taste);
• Salt.

Preparation begins with finely chopping the onion and frying it in a frying pan in vegetable oil until a beautiful golden color appears. While the onions are cooking, you need to peel the caviar, rinse it in a fine sieve if desired, and season with spices and salt. After the onion has turned golden, add caviar with spices and a little more vegetable oil to the frying pan, as it absorbs it very quickly.

During the frying process, stir constantly. After 10-15 minutes of this stirring, fried crucian caviar will acquire a beautiful yellow-orange color. When the caviar has become the color you want, pour it into a container and don’t forget to add finely chopped herbs and a piece of butter. To make fried crucian caviar piquant, you can add a little chili pepper, garlic and hot paprika during the cooking process.

Now that you know how to fry crucian caviar, we offer you another alternative recipe.