The topic is about caviar, I ate it a couple of times from the store to try that delicacy and I was honestly disappointed.
It was oversalted somehow tasteless the only fun I had was nibbling those balls under my teeth so I didn’t eat it for years until I tried this caviar at work.
Wolf net in the northern Adriatic in Kvarner at a depth of 50 meters where we catch shrimp ( Lat . Nephrops norvegicus) , but specimens with eggs are rare.
The captain who was told to me by the teacher and the ship's captain to wash and poach those eggs feel free to peel off the tail afterwards and eat it raw.
I tried and delighted so I somehow collected a couple of pieces to try to make caviar at home my first spicy caviar that I make and eat of this kind
the shrimp lays eggs 8-9 months attached to the legs of the tail while incubating.
during incubation between 32-51 percent of the eggs are lost because they are poorly attached or some disease is the cause of the eggs and there may be some oredator to eat them because they do not move too far from their lair
this is a small piece of a bunch of eggs that I just touched and touched it so I wanted to see it a little closer
the size of the egg ball is about 1 mm, as shown by these small lines that are so far apart that their colors are a little green like some fine algae
I cleaned them all gently with a small spoon and put them in a glass
I collected a lot of them from those five pieces
I put three small spoons of extra virgin olive oil in it
a little chopped coarse salt as much as I caught with my fingertips not to oversalt
a little squeezed lemon juice
Stirred and tasted.
the taste when I put it in my mouth I felt lemon juice with olive juice and a gentle tone of salt exactly as I imagined it to be but when I took a bite of caviar,
the taste dissipated in her mouth and merged with the liquid some fine tender algae-like spinach extremely tasty and soothing
I had such an impression, I tried a little, the rest I gave my mother a rehearsal, it was late in the evening when I did it, so she will try during the day, I'm just curious what she will say
since this is my first time doing this
what I did with the other shrimp I cooked them in a saucepan
spices yarrow, rosemary, sage leaf, creeping spinach leaf, basil
I put finely chopped red onions in the pan to get a golden color
shrimp I broke the tails of the body and pliers so I can mix easily and I added some small shrimp ( Lat . Parapenaeus longirostris )
two decilitres of white wine and spices
after a few minutes on one tail I saw that the eggs became frizzy I tried them they have a juicy taste I'm a little hot my tongue because I was greedy to try so I can't say anything more specific except that it is very nice tasty and crunchy with my teeth
I added tomato sauce
at the end after some 30 minutes of cooking over low heat I chopped the garlic and crushed a couple of slices
inserted stirred and cooked for another 5-10 minutes
I let it cool until I cooked spaghetti that suited me very well
put the scab and the dinner is ready ready to eat woe how good it turned out luck so the monster more pasta and it's too warm for me to go cook more
I didn't eat all the stew, I left it to my parents because it's warm so she doesn't bother to cook, so she prepared lunch for me tomorrow to iman when I get back from work
and if I had almost forgotten, I asked her how my first work of caviar turned out, is it worth it !!!
She told me it was so delicious that she barely stopped eating and that she barely let me have some
hi I ate a little more to taste and already when she likes it so much I left her to enjoy that very fine delicacy Shrimp Caviar that I worked and ate for the first time
here's how it went all satisfied and full of food greetings to all with my recipes, photos and text on Hive
:-)
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It is a wonderful and delicious recipe told down to the smallest details @denisdeni!