For cooking, caviar from crucian carp, pike, bream and other fish species that have large caviar is suitable.
Initially, wipe the eggs through a coarse grater to remove unwanted debris and film. Rinse a few times.
Then pour boiling water for 15 minutes. Drain the water.
Add vegetable oil (take odorless), salt and pepper to taste. Stir and let stand for 1 hour.