When we cut up the herring for the grill, we found that the inside of each fish is full of caviar. We carefully pulled out the caviar, trying not to damage the thinnest film of the yastyk, put it in a container, sprinkle it generously with coarse sea salt and freshly ground black pepper, and then lightly sprinkle it with lemon juice. We closed the container and put it inside the refrigerator bag for the entire time while the coals burned out and the fish was fried, that is, for 30–40 minutes. Then we washed the caviar with cold water, dried it a little, seasoned it again with lemon juice and pepper - and served it along with potatoes and ready-made fish. Delicious.
When we cut up the herring for the grill, we found that the inside of each fish is full of caviar. We carefully pulled out the caviar, trying not to damage the thinnest film of the yastyk, put it in a container, sprinkle it generously with coarse sea salt and freshly ground black pepper, and then lightly sprinkle it with lemon juice. We closed the container and put it inside the refrigerator bag for the entire time while the coals burned out and the fish was fried, that is, for 30–40 minutes. Then we washed the caviar with cold water, dried it a little, seasoned it again with lemon juice and pepper - and served it along with potatoes and ready-made fish. Delicious.
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