Gold caviar for Russian Tsar. Pike caviar, once a rare and exclusive delicacy reserved for Russian Tsars, is steeped in history and intrigue. In the past, catching pike under the ice was an arduous and challenging task without modern equipment, making its caviar all the more precious. The skill and effort required to harvest this elusive fish during winter meant that only the most experienced fishermen could procure it, and even then, yields were limited. As a result, pike caviar became a symbol of luxury and privilege, gracing the tables of royalty and high society. Its unique flavor—mild yet distinct, with a hint of sweetness and crunch—made it a favorite among Russian nobility. Served on crisp bread or paired with rich creams, it was considered a true gourmet experience. Today, while easier to obtain, pike caviar still carries echoes of its regal past, offering a taste of history with every bite. It remains a testament to the resourcefulness of traditional fishing practices and continues to delight those fortunate enough to savor it. HOW TO MAKE PIKE CAVIAR AT HOME! Firstly you need to how to catch a big female pike winter time under the ice. Try ice fishing! Mostly people stop listening the recipe in this point))) But if you are lucky enough to get such a pike. This recipe is for you. Cooking time: 30 minutes Quantity: 1 serving Ingredients Pike with caviar: 1 piece Flour: 80-100 g Salt: to taste Pepper mixture: 1/4 tsp. Frying oil: 35-40 ml Clean, gut the pike, carefully take out the caviar pouches, trying not to damage the gallbladder, otherwise the caviar will be bitter. Release the caviar eggs from the film. Pour boiling water over the clean caviar for five minutes. The eggs will become cloudy, don't be afraid! Than put on a fine sieve the liquid to run off. Transfer the caviar to a suitable plate and add salt. Mix it well with a fork. After that, we transfer it to a sterilized jar, pour vegetable oil on top. This will not allow the product to deteriorate. Pike caviar in its benefits and nutritional value practically does not differ from expensive red and black, the main thing is to salt it properly. To do this, it is necessary to observe the proportions of the ingredients specified in the recipe and the cooking technology. Pike caviar is a delightful delicacy with a unique flavor profile that sets it apart from other types of fish roe. Its small, firm eggs have a mild, slightly sweet and nutty taste, making it incredibly versatile in the kitchen. When fresh, pike caviar has a lovely crunchy texture that bursts with lake freshness in your mouth. It pairs beautifully with creamy ingredients like sour cream or crème fraîche, and its subtle flavor complements both delicate and robust dishes. Whether served on blinis, mixed into salads, or used as a garnish for soups, pike caviar adds an exquisite touch of elegance and natural umami to any dish. Truly, it’s a hidden gem for those who appreciate the finer flavors of seafood!