How to salt salmon caviar at home. Salting caviar at home, cooking features. How to salt red caviar at home: proven recipes

If you are lucky and you find such a “surprise” in a purchased red fish, under no circumstances throw it away along with the rest of the “waste”. You can prepare it yourself, which will be an excellent appetizer for the New Year's table if you add it to ballet pieces, tartlets, profiteroles, and pancakes. It can also be used to decorate various dishes. And we will tell you how to add salt yourself and do it correctly so that it turns out really tasty.

Preliminary preparation

Most often, the “bonus” is discovered during cleaning, so you need to clean the insides of the fish very carefully and carefully so as not to damage the eggs, if any are present.

For salting, you can use any salmon fish - pink salmon, trout, salmon, chum salmon, coho salmon, etc.

The main thing that needs to be done before salting is to remove the egg - a dense film bag that protects the eggs from damage. If this is not done, the finished product will be bitter and will not have the best taste.

You can do this in several ways:

• The simplest option is to carefully cut the egg (in one or several places) and remove the eggs with a spoon or fork, being careful not to damage them.
• Try scalding with boiling water: the bag is placed in boiling water for a few seconds, then the eggs are rubbed through a large sieve or grater, and the film remains in the dish.
• Prepare the brine: add about 40 grams of salt to 1 liter of clean water. Boil it and cool to 45–50 degrees, and then put the bag there. If you stir gently with a whisk, the film will remain on it. You can also use a fork and carefully lift the film bag with it. When the product has been cleaned, the water is drained through a fine sieve: the eggs remain in it, and the remaining film is removed.
• Fill the jar with one liter of water at room temperature with 2-3 tablespoons of salt. Let it sit for a couple of hours, then scald with boiling water and the film will instantly curl.

To find out how else you can clean caviar from the roost yourself, watch the following video:

If the ovary was damaged and some of the eggs “burst”, you need to do the following:

• Prepare a solution by adding 1-2 tablespoons of salt per liter of water.
• Rinse with it and remove damaged particles, which, upon contact with salt water, will react and acquire a whitish tint.
• Remove the whole grains from the jar, as we advised above.
• When the product is cleaned, you can proceed directly to salting.

How to salt red caviar at home: proven recipes

A simple “wet” method of salting

This method can be called a sort of “five-minute” salting. For 500 grams of caviar you will need:

• 600 ml of clean drinking water;
• 2 tablespoons rock salt;
• 1 teaspoon granulated sugar.

Rinse the caviar with water and let it dry a little in a sieve. In the meantime, it is necessary to boil the water and dissolve the bulk ingredients in it so that no traces remain.

Cool the resulting brine to about room temperature (about 30 degrees is fine) so that the eggs do not harden and cook. Pour brine over them and leave for at least a couple of hours.

Drain the caviar through a colander again and let the product dry. Using this express method, it is better to salt it almost immediately before eating, and then the finished dish can be stored in the refrigerator for no more than three days.

“Lightly salted” with vegetable oil

For the same 500 grams you will need:

• 15 grams of salt and sugar;
• 25 grams of refined, odorless oil (this is important!).

How to properly salt with butter? In a glass jar, mix the oil and bulk ingredients, stir to dissolve.

Then add the washed caviar and mix very carefully so that the eggs are not damaged. You can close the lid and gently swirl the jar to distribute the ingredients evenly. If you like a saltier snack, add more salt.

How long will it take? Place the jar in the refrigerator for 8–10 hours, after which the product will be ready for use. You can store it longer - on average for 10–14 days.

"Dry" salting method

For 500 grams of caviar take:

• 1 teaspoon sugar;
• 1 tablespoon of salt (you can add a heap if you like it saltier!)

In a deep bowl, mix all the ingredients and stir gently and smoothly so as not to damage. Cover with a plate and place a small press, for example, a jar of water on top. In 5-6 hours you will receive a ready-to-eat delicacy.

Caviar "Tsarskaya"

How else to pickle red caviar at home? We bring to your attention the “Tsarsky” version with onions and cream, which is perfect for the festive table.

For 500 grams you will need:

• 2 medium sized onions;
• 50 ml cream (fat content 10–20%);
• 1 tablespoon salt;
• a pinch of red and white pepper.

Finely chop the onion. Place it and the caviar in a glass jar. Add half of all the salt and pepper. Mix everything very carefully. Pour the cream over the mixture and then add the rest of the salt. The delicate delicacy will be ready to eat in 2–3 hours.

Storage methods

It has long been considered a valuable delicacy, as evidenced by both its taste and the price per jar in the store. However, in order to fully enjoy the taste of this product, you must follow simple storage rules.

Avoid freezing. Firstly, this negatively affects its structure: due to temperature changes, frozen eggs may partially burst when defrosted again. In addition, when frozen, this product, like many others, loses some of its beneficial properties.

The finished product must be stored in the refrigerator at an average temperature of 1 to 3 degrees. It is best to use glass jars with a tight-fitting lid as containers. It is not recommended to store it in tin due to oxidation; in plastic, the taste may be lost.

An appetizer for the royal table, which can easily be served as a treat at a regular dinner with your family at home. We're talking about caviar. And what is important here is neither the variety - black or red, nor the type of fish, it is important how to salt it! After all, the recommendations for salting caviar in your kitchen are no different from factory production, but the homemade version is much cheaper.

How to salt caviar depends on what kind of caviar we have: grain, pressed, or pressed. We most often buy caviar in grains for the holidays - these are expensive black and red ones. In the yastychny dish, the eggs are compressed with a film, making it difficult to spread on a sandwich. And pressed salt is salted under pressure, although it is taken from the same species of sturgeon, stellate sturgeon and beluga.

It is necessary to carefully remove the caviar sacs from the insides of the fish. Be sure to rinse through two layers of gauze. The caviar is tied as if in a bag so that the smallest grains are preserved. Place the gauze in a cup of water and rinse. Then let it drain.

The next step is to remove the films that contain the grain. Those who know how can try washing the caviar through a large sieve so that the individual grains separate on their own.

An alternative is to use a fork. But even here experience is necessary, otherwise the eggs will be damaged and become mushy.

It’s easier to take regular boiling water and keep the eggs in it for a little while. When heated, the films come off on their own, or much more easily.

Almost all types of caviar have a characteristic smell of water or river. Sugar and a drop of vinegar will help get rid of it.

We don't skimp on the salt. Cooks are advised to sprinkle a teaspoon per 100 grams of product. The wait is not long: a day or two.

What you need to know before salting caviar at home

No one will be surprised by the first rule - we take only fresh seafood, from fish that was recently caught. Recipes also allow frozen, but I want quality and taste.

Choose fattier fish, which means the semi-finished product for salting will be larger and tastier.

Available types of fish that are easy to catch yourself or find on the counter are inexpensive varieties: perch, pike, crucian carp and others.

Delicate work - removing the chaff from the calf. Experts advise opening the film and carefully rubbing it on a dish, for example, a colander.

We use glass, porcelain, and wood dishes. Storage with other materials is not possible.

How to salt pollock roe

There are two methods of pickling - wet and dry, choose whichever is closer to you.

Wet, of course, means preparing a brine solution. A slice of raw potato will show how strong it is. If it floats, it means there is enough salt. Boil it, let it cool, pour in the caviar. How long to infuse is up to you. Love lightly salted caviar - just a few minutes.

For the “dry” version, we take salts 10% of the weight of the caviar. Mix simply without damaging the grains. You will feel the thickness with your hand, which means it’s time to put it in the refrigerator. A drop of sunflower oil will add the desired consistency, and in just 10 minutes you can taste your culinary masterpiece.

How to salt chum salmon caviar

This is exactly the case when we “take out” the eggs from the thick film. If the workpiece is frozen, then it should thaw at a temperature no higher than 60 degrees. Once thawed, the eggs are much softer and require gentle handling.

For 100-150 grams of product, three times less salt is needed. In a bowl, make a saline solution based on heated water. We put the eggs of the chum salmon into the solution, and very soon the eggs themselves will begin to separate from the film. If you don’t see the process going on, repeat the procedure. It is important not to overcook or overcook the workpiece. Stir and chat, helping the caviar separate from the bag. If the product is already clean, you can cool it and eat it.

How to salt perch caviar

River fish is a separate category. Perch is a predator, and eating it raw is a health risk. This also applies to caviar. You can, of course, if you really want, use any of the above recipes for pickling raw offal. We recommend salting river fish caviar differently. This is how you can salt perch caviar.

• Perch caviar
• Liter of water
• Salt – 2 tbsp.
• Coriander – 1 tsp.
• Bay leaf – 2 pcs
• Peppercorns and ground

Use a spoon to remove the eggs from the bags. They are small and not so damaged.

Prepare the brine with the addition of salt and spices. The marinade is obtained a few minutes after the start of boiling. Pour our caviar directly hot. It is infused and salted for 20 minutes.

Strain and remove excess water. We place the dishes containing the semi-finished product in a steam or water bath. We bring it to readiness in this way. Stir for 20 minutes.

You can diversify the taste with lemon juice; vegetable oil will help preserve the snack longer. To prevent it from spoiling, it must be kept in a glass container, without access to air.

How to salt salmon caviar

Let's look at several salting methods. They all differ in recipe. One thing is important about them - the eggs are cleared of films.

What you will need:

• Clean eggs
• Bay leaf
• Potatoes – 1 pc.

The first method is salting in a marinade. Dissolve 2 large tablespoons of salt in a liter of cold water. This includes the entire standard set of seasonings, bay leaf and pepper. When heated, the seasonings will give a pleasant color and spicy aroma. Cool the brine so as not to cook our main product. Soak the caviar for a day in a cold place.

You can also use hot brine. The ingredients for the decoction are the same. This technology allows you to get the finished dish faster. If you put the caviar mass in hot (but not boiling) water, it will be ready in half an hour. All that remains is to cool.

The third recipe is the most unusual. Boil the potatoes in salted water. As soon as it floats to the surface, remove from heat and pour in the raw semi-finished product. 3 hours and it's ready.

Even easier, without potatoes. We just make a strongly salted brine, heated in moderation. Place the caviar for just a few minutes so you can eat it right away. If you are going to store it, keep it in the solution longer.

How to salt pike perch caviar

• Caviar – 800 g
• Salt – 300 g (volume for solution)
• Water – 3 l
• Salt - 1 teaspoon
• Vegetable oil – 4 tablespoons

Preparation:

A large portion of salt, of course, is used to prepare the brine. Before salting pike perch caviar at home, it is poured several times to remove films. If everything worked out, the caviar was strained and dried, it’s time to start salting.

Take a glass jar, pour a little oil into it, lay out salted caviar, and again pour an oily layer on top. Cover tightly and refrigerate. After a few hours, the caviar can be spread on sandwiches. With the right actions, the caviar treat turns out to be non-crumbling, tender, and appetizingly golden in appearance.

How to salt black caviar

“Black” is the name given to the matured product of sturgeon, beluga, sterlet and stellate sturgeon. The rarest and most expensive. When removing caviar from the abdominal cavity of the fish, move the knife carefully. If you catch the film of the insides, the bile will spill and give the product bitterness. We carefully wash the eggs themselves through a sieve, or use other known cleaning methods.

“By eye”, but without overdoing it, sprinkle the seafood with dry salt. You can serve it on the table in just a few minutes, lightly salted. If you salt for a long time, for the arrival of guests, for the New Year and other holidays, store it correctly. Pack airtight in a glass jar or container. Sturgeon should be kept at temperatures below zero. Withstands freezing and -30 degrees.

How to pickle pike caviar

Ingredients:

• Pike caviar - 0.5 kgli>
• Salt – 3 tbsp.
• Vegetable oil – 100 ml

Cooking process:

Salting pike caviar at home is easier than cleaning it from the entrails and sacs where it matured. In addition to a sieve and a large-mesh grater, cooks use a mixer. When rotated, the films are wound, separating from the grains.

Don’t be surprised, but you will have to beat this grainy mixture with a regular fork, this way the salt grains will be better absorbed. Part of the oil filling goes into the caviar mixture. We put the workpiece in a cold place.

Glass baby puree jars are ideal for storage. We took out a portion and ate it. We fill each container with seafood, not all the way to the top, leaving room for an oil layer. It will better preserve the snack.

How to simply salt caviar at home (universal recipe)

First, let's take the necessary items - an enamel pan and a piece of gauze. For preparation, the set is universal - plain water, bay leaf and black peppercorns.

Bring the liquid to a boil, with a volume three times the volume of caviar. Boil with salt and seasonings. Remove from heat and add fish product, mix well. The caviar is simmered in hot water for several minutes. Dry the finished dish through cheesecloth, cool and eat. And the salted mass can be stored at home for almost a month.

If you salt trout caviar at home, add a little sugar. The pale pink seafood is marinated in brine for a short time. We use the same advice when we salt pink salmon caviar at home.

It is better to salt carp caviar with spices. Spicy pickle will add the desired taste. A universal set of spices - bay leaf, black pepper powder.

Before salting silver carp caviar, we remove the unpleasant smell of mud. Soak in a weak vinegar solution. The “dry” method is more suitable. Add some salt to our silver carp caviar and leave it for a while.

You need to salt cod roe directly in the film, soaking it in brine. Open and clean the already salted one later. If the caviar tastes lightly salted, lower it into the liquid again. Using the same scheme, it is recommended to salt flounder caviar at home. After a day you can eat it.

It is tastier to make vendace caviar using the “dry” method. All you need is the grain itself and salt. But you can eat it with thinly sliced ​​onion rings.

Bream caviar is too small to separate the grains. Simply remove the bags and beat until foamy. There are two auxiliary products - salt and oil. Asp caviar and herring caviar are salted in the same way.

Carp product loves spices, in particular cloves. You need to salt carp caviar at home in brine.

We have already discussed how to salt sterlet caviar using the example of sturgeon species.

A variety of dishes are prepared from salted burbot caviar. It is part of liver pate. Caviar sandwich paste is easy to make and always comes in handy when you need a snack. Just mix seafood with butter. A grainy spoonful will whet your appetite just by looking at it, next to mashed potatoes, salad or in custard profiteroles.

Any fish product, no matter how scarce or the cheapest, is a delicacy when salted. It will always help if you need to surprise guests. On the New Year's table, sandwiches with caviar are not only a decoration, but also a whole complex of vitamins, rare fats and valuable protein.

This delicacy on the holiday table is always a sign of good taste and prosperity in the family. You can save a lot of money on it if you know how to salt red caviar yourself. The most important thing is to choose the right fish, defrost it and clean the caviar. And you only need to spend 5-10 minutes of your time for salting.

Red caviar is a very healthy product, but, unfortunately, very expensive. However, knowing a few secrets, you can quickly prepare it at home. In terms of quality and taste, such a product will not be inferior to analogues offered in stores, the only thing is that the shelf life of the self-salted delicacy is much shorter. But, on the other hand, this also has a plus: there will be no preservatives, gluconates or other harmful substances in your homemade caviar. You can use it for sandwiches, for salads and as an independent dish on weekdays and holidays.

Where to buy raw red caviar?

The following types of fish are suitable for salting caviar:

• pink salmon;
• salmon;
• Chinook;
• salmon;
• trout;
• chum salmon;
• coho salmon

It is best to buy a freshly caught, uneviscerated female carcass. Its size doesn't matter. You can also purchase frozen fish. But in this case, be patient in order to defrost it correctly: the carcass should be kept in the refrigerator for about 8 hours and then thawed at room temperature. Cold water, microwave and other defrosting methods are not suitable here.

Red fish are always caught during the spawning period, so caviar will definitely be present in it. The carcasses of females, in contrast to males, have smooth body contours, lighter-colored scales, less pronounced fins and a small round head. Males look more predatory and have sharp, brightly colored fins and a large triangular head.

Salting methods

Red caviar in a fish carcass is located in a very dense film bag (sac), from which it must be cleaned. The main part of the film can be easily removed by hand, but its remnants will have to be removed in a more sophisticated way. Try to act quickly: if the caviar sits in fresh water, its shell will become very fragile and hard.

Pour cold water over the eggs. Take a wooden skewer and vigorously stir everything in one direction. The remaining film will quickly wrap around the stick. All you have to do is take them off. Next, take gauze folded in 2-3 layers, put it in a colander and drain the caviar into it. Small film residues and damaged eggs will remain on the gauze.

Another option for removing film is to rub the caviar through a large sieve. Its cells should be 3 times larger than eggs. As soon as you free the caviar from the films, you can start salting.

There are two technologies for salting red caviar.

1. Wet Ambassador. The shelf life of caviar prepared this way is two days. First, prepare a solution of table salt (brine): 400 ml of water is brought to a boil and 80 g of coarse table salt and 20 g of sugar are added. As soon as the ingredients are dissolved, turn off the heat, cool the brine to room temperature and pour the caviar into it.
2. Dry salting. The shelf life of caviar with this salting is 2 weeks. The eggs are poured into an enamel pan and the required amount of coarse table salt is added to them in portions at the rate of 50 g of salt per 1 kg of caviar. The eggs are mixed with the spice by hand and placed in sterilized glass containers or jars, covered with lids and stored in the refrigerator.

How to salt pink salmon caviar at home?

The caviar of this medium-salted fish is highly prized. You will learn how to get a delicious delicacy from this recipe.

Ingredients:

• 150 g of caviar (about this amount is found in one average fish carcass);
• 1 liter of water;
• 5 tbsp. l. coarse salt;
• 1 tbsp. l. Sahara.

Preparation:

1. First prepare the brine. Boil water, dissolve salt and sugar in it and cool to 50 0 C.
2. Place the caviar, cleared of films, into the solution and soak for 9 minutes (this is the time for medium salting). If you want saltier eggs, keep them in the solution for 15 minutes, but no more.
3. The delicious delicacy is ready.

How to salt red salmon caviar at home?

A simple recipe will allow you to prepare red fish caviar for future use, so you can treat yourself to this delicious delicacy every morning.

Ingredients:

• 250 g caviar;
• 0.5 tbsp. l. coarse table salt;
• high-quality vegetable oil or extra virgin olive oil.

Preparation:

1. Sprinkle the caviar, cleared of films, with salt and mix gently with your hands so as not to damage the eggs.
2. Sterilize a glass jar and place the caviar in it.
3. Add 1 tbsp. l. vegetable or olive oil. The eggs will not stick together and will retain their taste better.
4. If juice has formed during the pickling process, be sure to drain it.

How to salt red trout caviar?

If you want to enjoy and treat others to an unusual delicacy, pickle the eggs and serve, lightly sprinkling them with lemon juice.

Ingredients:

• 150 g caviar;
• 100 g coarse salt;
• 0.5 liters of water.

Preparation:

1. Prepare a solution at the required temperature.
2. Place caviar in it and leave for 5 minutes.
3. Line a colander with gauze and drain the water and eggs into it.
4. Gather the ends of the gauze and tie them into a knot, leaving the caviar inside. Hang it over the sink for 2-3 hours.
5. The eggs will be tasty and will not stick together.

How to salt red caviar yourself, at home? There are several recipes for this.

The basic rule is to accurately select the amount of salt. This is a case where quantity matters, so recommendations like “salt to taste” will not help at all. Careful calculation and attention to detail is the secret of magnificent, aromatic home-salted red caviar.

There is a general principle on how to salt red caviar, and indeed any fish caviar (for example, carp, herring, peled and other species). To obtain a product with a typical taste of moderate salting, similar to what you get at the market or in a store, the amount of salt should be about 7-8% of the weight of the fish.

Thus, it is enough to take 40 g of salt per 500 g of caviar. If you measure in tablespoons, you get 2 level tablespoons of salt. In this case, you need to take a little less finely ground salt than coarse salt. After all, small grains are more dense, which means that the mass in the same volume increases.

However, there are lovers of both lightly salted and heavily salted foods. Therefore, it is useful to know about the general principles of salting based on the ratio of salt to the main product.

Thus, we measure the mass of salt for salting caviar using tablespoons and remember that:

• 1 level tablespoon contains about 20 g of salt;
• in 1 heaped tablespoon – 30 g of salt.

It is important to understand that the degree of salinity also depends on the duration of cooking. For example, even if you take a obviously large amount of salt, but keep the caviar for only 1-2 hours, you will end up with a lightly salted product. It is completely safe for health, you just need to use it within 1-2 days.

NOTE

The data is based on dry salting, i.e. without the participation of water. If you dilute salt with water, it all depends on the volume of liquid. The corresponding ratios are given below.

How to pickle red caviar: choosing fish

This is another important point, because red caviar is almost always sold only in salted form. It is clear that it can only be found among representatives of salmonids:

• salmon itself;
• salmon;
• chum salmon;
• pink salmon;
• trout;
• red salmon;
• taimen and others.

The most convenient in terms of price/quality ratio are pink salmon and chum salmon. Therefore, it is clear that you need to buy ungutted fish and a female.

First of all, you should not pay attention to the size, because the male may simply not survive to adulthood and end up in the net, and the female may be caught quite large. Therefore, you need to pay attention to more reliable signs - the appearance of the fish.

Let's look at the most typical of them using pink salmon as an example:

• Of course, it is best to choose chilled fish, because it is unlikely that you will be able to see anything on frozen fish due to the tight packaging and layer of ice. However, even in this case, differences in the head are visible to the naked eye. In the male (bottom) it is more elongated and sharp, with a predatory appearance; in the female (above) it is rounded and more neat.

• If you look closely and compare several specimens, you can see that the female pink salmon is more inconspicuous in appearance. Its color (above) is not so pronounced, and the color transitions are smoother and softer. The male (shown below) has a rich color and looks more attractive.
• Thus, mainly the male and female are compared based on the structural features of the head, since this is a more reliable sign.

How to pickle red caviar at home: preparing fish

So, now about the recipes for salting caviar. Salting red caviar is quite simple, but in terms of calorie content this food is quite rich:

1. Caviar is prepared within 3-12 hours.
2. Calorie content per 100 g is approximately 245 kcal.

But since no one eats it every day anyway, sometimes it’s quite possible to treat yourself to this luxurious dish. First of all, the caviar must be extracted and processed. To do this, proceed as follows:

• Gut the fish by carefully cutting through the belly from below with a sharp knife (no more than 1 cm deep). Then you need to widen the incision and rip open the fish’s belly completely.

• Next, you need to get the yastyk - this is the natural shell in which the caviar is located.
• The yastik is washed under water, and then the film is carefully removed by hand. You can also use a knife - then it is convenient to clean the joints in warm water.

• The next stage is to prepare the required amount of salt and get to work. There are several options for salting; the simplest and most accessible recipes are discussed in the next section.

Salting red caviar: a classic recipe

This is a dry technology that does not involve the participation of water.

Ingredients needed

• red caviar - 500 g;
• salt - 3 level tablespoons.

Recipe (steps step by step)

Step 1. Gut the fish, remove and wash the fish, remove the film.

Step 2. A layer of salt (quite dense) is placed on the bottom of the pan, an even layer of eggs is placed, and a little sprinkle is also sprinkled on top. Several more layers are created in exactly the same way.

Step 3. Place the product in the refrigerator, and after 3-4 hours lightly salted red caviar is ready. A medium-salinity product will be ready in 10-12 hours (just put the caviar in the refrigerator overnight).

How to quickly and deliciously pickle caviar in brine

You can also learn how to salt caviar in brine. This is a very fast method that only takes 3 hours.

Ingredients needed

• 500 g red caviar;
• 3 tablespoons salt;
• 1 teaspoon sugar (to taste).

We will act like this:

Step 1. First, prepare the brine itself: bring 1 liter of water to boiling water, add salt and sugar, stir quickly and turn off the heat.

Step 2. While the brine cools, we process the fish and extract the eggs.

Step 3. Transfer the product to the completely cooled brine and leave it for literally 20 minutes.

Step 4. After this, simply drain the water through a colander and leave the eggs to lie for another 3 hours (in the refrigerator).

Step 5. Then you can enjoy this wonderful dish - home-salted red caviar.

Salting caviar with vegetable oil - a simple recipe

Another recipe for salting red caviar at home involves the use of such products.

Ingredients

• 500 g caviar;
• 3 tablespoons salt;
• 1 teaspoon sugar;
• 1 teaspoon vegetable oil.

This recipe for salting caviar is similar to dry salting.

We proceed like this:

Step 1. Place a thick layer of salt in the pan. We put peeled eggs on it.

Step 2. Sprinkle the caviar with salt and a pinch of sugar. Lubricate each layer with vegetable oil.

Step 3. We alternate layers of caviar, sprinkled with salt and sugar, and butter until the very top. Place in the refrigerator overnight.

Step 4. After 12 hours the dish is ready.

How to salt red caviar royally - recipe

Now let's try to reproduce the recipe for real gourmets. Thanks to this exquisite salting, the caviar turns out very tender and pleasant to the taste. Here's what we need.

Products for pickling

• 500 g caviar;
• 1 small onion;
• 3 tablespoons of cream with a fat content of 25-30%;
• salt – 3 large spoons;
• black pepper – 1 pinch;
• sugar – 1 teaspoon.

Salting red caviar according to this recipe involves the following steps.

How to salt caviar (step by step)

Step 1. We process the fish and extract the eggs. Pour a layer of salt into a saucepan or other deep dish and place the caviar on it.

Step 2. Finely chop the onion, you can even grate it or chop it using a blender.

Step 3. Place onion, pepper and salt on top of the red caviar. We make several layers in this way.

Step 4. We pour cream over everything on top - after a while it will flow down and be absorbed into the underlying layers.

Step 5. It is enough for the product to stand for 1-2 hours in the refrigerator - and you can enjoy the delicacy.

Well, to pickle red caviar for future use, you can use the dry salting method (first recipe). You need to put the eggs in a jar and pour vegetable oil on top of them to further protect the product from drying out.

Then just tightly close the jar with a lid (as in the photo) and put it in the refrigerator. Caviar prepared in this way can be stored for 2-3 months.

Bon appetit!

Just 10 years ago, would it have been possible to imagine a holiday table without sandwiches with red caviar? Now this time is happily forgotten, however, many people try to salt caviar on their own.

Very little is known about how to pickle red caviar according to all the rules at home. except perhaps residents of seaside towns, fishermen and those who have worked in the fishing industry for a long time. This delicacy is not cheap and not everyone can buy a jar of caviar for the holiday. But, sometimes you can buy red fish and find eggs with caviar in it.

For those who don't know. Osts are sacs inside the female fish that contain eggs.

In general, you can purposefully start buying red fish with caviar. Some do this quite successfully, preparing themselves a delicacy for the whole winter, and making excellent canned fish from their own fish. When we lived on Sakhalin, we also did this, fortunately during the fishing season we asked for a penny for one tail (that is, a fish carcass).

We also observed sad pictures of poaching, when the fish were gutted, the eggs were taken, and whole mountains of carcasses rotted along the banks of the rivers where pink salmon rose to spawn. But let's not talk about sad things. Now I want to tell you some secrets about salting caviar, real ones from Sakhalin!

How to choose red fish with caviar

Ideally, caviar should be salted from freshly caught fish. At least freshly chilled. Then the caviar turns out tender, not hard. In addition, caviar from frozen fish is more fragile and bursts faster. But, if there are no options, you can indulge in this one.

First of all, what types of slaves are suitable for us:

1. Pink salmon
2. Red salmon
3. Coho salmon
4. Trout
5. Salmon

These are the most common species, besides them there are also char, kunja, and less common and little-known names.

We need to choose a female, because it is in her, by definition, that we will find the coveted caviar. It makes no sense to determine by size, since the females of pink salmon are much larger and much larger. But this is easy to do based on the scales and body shape.

When pink salmon enters a river to spawn, from sea water to fresh water, light spots appear on the fish, it becomes lighter. Male pink salmon have a more convex and high back. The head is also larger, with a massive “nose”. Sometimes the jaws overlap each other and the teeth are visible. The females have a neat, round head, and the carcass itself has a regular, “fishy” shape.

Under no circumstances should you put frozen fish in water or in the microwave to defrost, otherwise you will spoil the caviar and it will all leak. First, simply put the fish brought from the store into the refrigerator overnight, only then take it out to completely defrost.

You need to rip open the belly carefully so as not to break through the ovaries, but it is better to start cutting from the ridge, as I already wrote in the article.

Salting red caviar at home

The fish was chosen and prepared, but we also need a sharp knife, preferably not very long, with a narrow blade. You will need medical gauze and coarse pure salt, why I write “clean”, sometimes you come across dark, gray salt, you don’t need to take that.

How to clean eggs from caviar

It will be a very difficult, rather tedious task to clean the caviar from the film of the egg. Once you get the hang of it, you can rub the caviar through the grate, instead of which a badminton racket is often used. All the eggs fall into the cells, and the film remains on the grates. Here you need to get used to it and just wipe the caviar, and not push it through.

Another good way to clean the yastiks is to take a piece of gauze folded in four, soak it in a strong brine, fold all the yastiks and on both sides, the two of us take hold of the ends and begin to roll the caviar over the gauze, all the pieces of film remain on it, then carefully spawn the caviar dump into a basin.

But I gave these methods if there is a lot of caviar, several kilograms. We are used to always doing it using basins. And then you sit and eat a sandwich from a loaf cut lengthwise, spread with still warm caviar, washing it down with coffee from a half-liter mug, and even adding it to your mouth with a spoon.

If there is not much caviar, say from one fish, then you can simply pour hot water into a cup (so that only your hand can tolerate it), sprinkle a little salt and put the eggs there. Just mash them a little in water and they will easily separate; all that remains is to remove the entire film, since it tastes unpleasantly hard.

How to make fresh salted caviar

Lovers of lightly salted caviar just need to reduce the salting time. Then the eggs will take less salt and will be just to your taste.

We clean the caviar, heat the brine, and take twice as much water as the caviar. Add two tablespoons of salt and two teaspoons of sugar to a glass of water. Stir and pour in caviar. If we let strongly salted caviar stand for about 20 minutes, then for the lightly salted version 10 is enough. Then we drain the brine, and put the caviar on cheesecloth and let it drain.

The disadvantage of this method is that the caviar will not be stored for long; it is advisable to eat it within a week. Store in glass jars with lids, add a little vegetable oil on top.

Dry salting of caviar in jars

There is no easy way. I was surprised when I recognized him. We select the freshest fish, preferably sockeye salmon or chum salmon, they have stronger caviar. Carefully, without removing the eggs, rinse and place on a plate. Salt with regular salt on both sides, just a pinch, and leave for 20 minutes. Take a tablespoon of salt for half a kilo of caviar.

How to salt chum salmon caviar for long-term storage

Chum salmon caviar is large, light, and quite strong. This is just right to salt for a long time, for long-term storage. It rarely bursts or flows, unless the salting technique is not followed.

For a kilogram of caviar, take 3 liters of water and a kilogram of coarse salt. Make brine from water and salt and let cool to room temperature. Place the caviar, cleared of film in advance, into a pan with brine and leave for 20-25 minutes.

Afterwards, take a colander, cover the bottom with several layers of gauze and let the water drain. Place the caviar in sterile jars and pour vegetable oil on top and put it in the refrigerator.

How to pickle red caviar yourself, video

We always soak caviar only in salt water, never in fresh water. We use coarsely ground salt; fine, ordinary caviar quickly bursts and the caviar “flows.”

Now the most interesting part is preparing the brine. No “two or three tablespoons...” just strong brine and coarse salt. It is done very simply, boil water, add salt until the crystals can dissolve, you will see that they will settle to the bottom. You can check the strength of the brine by putting peeled raw potatoes in it; it should not sink.

The brine should be twice as large in volume as the caviar. We put the caviar there, just pouring it in. The time must be strictly recorded; it is different for different caviar. For pink salmon caviar, 7-9 minutes are enough, no more. Chum salmon caviar is larger and stronger and needs 12 minutes. If the caviar is young and small, then five minutes is enough, but such caviar cannot be stored for a long time.

Afterwards, the finished caviar can be placed in jars, it is better to pour vegetable oil on top so as not to dry out, and store it in the refrigerator. Properly salted caviar can be stored for a whole year.

How to pickle red caviar - five minutes in yastykah

We also did this, sometimes I cut a fish, and there is caviar, there is no time to mess with it, but I can’t throw it away. We simply place whole eggs on a plate and sprinkle with salt, leave for half an hour, then rinse in boiled, lightly salted water, and separate the eggs from the film. Caviar salted in this way should be eaten immediately.