Salting sterlet caviar at home. How to quickly and easily salt black caviar: recipes for any kitchen. How to salt red chum salmon caviar with the addition of vegetable oil

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The optimal time for removing and salting caviar is 45 minutes after killing the fish. If caviar is processed immediately, it is most delicious. When the salting process is delayed, the taste deteriorates somewhat. Therefore, fishermen take out the caviar, salt it and eat it right away, enjoying the natural taste.

Not only sterlet caviar is eaten fresh. Even freshly caught sterlet is cleaned, cut into pieces, added a little salt and eaten fresh after 10-15 minutes. Heads and tails are used for fish soup. Greens are placed in the cut belly and sent to the smokehouse. The result is a fish called “Finger-licking good”* (additional bonus at the end of the text!). The only thing that tastes better is sterlet stewed in cream. For some, the best delicacy is freshly frozen sterlet, cut into thin pieces.

How to salt sterlet caviar at home

Not all people have the opportunity to try caviar immediately after catching fish. It is processed when the opportunity arises: fishermen we know dropped it after returning from fishing, or bought it in a store. Here we can already talk about relative freshness. All the same, when salted at home, sterlet caviar turns out delicious.

Preparing sterlet caviar for salting

The caviar is freed from the fatty layers and membranes in which the eggs are hidden. Rinse with running water.
The next process is the release of the film cover. To do this, the caviar is rubbed through a device with holes of suitable size. A vegetable mesh with cells or any other is pulled over the basin, through which the eggs pass freely. Use a colander, a badminton racket, and a sieve. The eggs slide freely down into the placed container, the film remains on the mesh.
Rinse again. During washing, defective, burst eggs, film and blood residues are washed off.

How to quickly salt sterlet caviar? Easy way

It is believed that black caviar is much easier to salt than other caviar of river and sea fish. Add a little fine salt (5-6% of the weight of the caviar) and, if desired, black pepper. Mix well so that the salt is absorbed into all the eggs. After five minutes, the five-minute caviar is ready to eat.

During the infusion process, it becomes more salty. It is stored for a week, but it is rare that it can be preserved for such a long time - usually the supplies are eaten immediately after salting. It's very tasty!

According to fishermen, nothing else is required to salt sterlet caviar: just salt and pepper. When serving, add finely chopped regular or red onions, young green onions, herbs, and a little olive (other) oil to the salted caviar (for variety).

There is an opinion that with such high-speed salting, caviar, due to the presence of fat in it, acquires a brown-green tint and does not look particularly attractive, so it is more often salted in a brine called brine or brine.

How to salt sterlet caviar in brine

The brine is prepared so strong that a raw egg, onion or potato floats in it. Use fine salt of good quality: for 100 g of caviar 125 g of salt (or a little more). The volume of brine should be three times greater than that of caviar.

Add salt slowly into boiling water in small portions and stir. Boil until the salt begins to crystallize (a white coating in the form of a crust of salt crystals appears on top of the water). Far Eastern fishermen advise boiling any brine (even repeatedly used, which is stored throughout the poutine) for at least 15 minutes.

Salting sterlet caviar in time depends on its expected shelf life. If caviar is salted for instant consumption, stir until the caviar, absorbing the salt, begins to knock on the walls of the dish. Usually kept in brine for about five minutes. For long-term preservation, the holding time is increased to 20 minutes.

It’s even better to pour the caviar for preservation twice with brine, dividing it into 2 parts. Keep in brine for 7.5 minutes each time. (If you pour five-minute caviar twice, then keep it for 2.5 minutes). Double pouring will better clean the caviar from residual blood and impurities.

Then the water is allowed to drain well, hanging the eggs in a gauze bag. This process takes several hours. Better than a day. During this time, the caviar ripens.

The process of salting sterlet caviar in brine is completed. The result is a delicate, crumbly, grainy delicacy with a pleasant black color.

If there is an excess amount of caviar, it is laid out in jars, which are first doused with boiling brine. All utensils used for salting sterlet caviar are treated in the same way. Pour a couple of tablespoons of vegetable oil on the bottom and the same amount on top. Store for a couple of months.

A large amount of caviar is eaten with spoons: either pure caviar or mixed with onion, fresh dill and vegetable oil. Caviar is delicious with hot boiled potatoes. A small amount is served on halves of boiled eggs, on pieces of bread, pre-greased with butter.

The answer to the question of how to salt sterlet caviar at home is given.

Now the promised bonus:

Recipe for camp smoking sterlet

Rub the fish inside and outside with salt mixed with ground pepper. The abdomens are opened and spacers are inserted inside. The carcasses are hung on branches in the form of spears. When the fire burns out (there is no longer a blazing column of fire), they surround the fire with spears, sticking them into the ground on the leeward side. A thick, wet aspen log is placed in the fire pit. After 1-2 hours, the most tender smoked fish is ready. You shouldn’t leave it unattended; magpies and crows will peck at the tasty prey.

No matter what dieters and asceticism fans say, caviar on the table is a sign of good taste, especially when the table is festive. But if black caviar is a symbol of a luxurious Russian feast, then red caviar is a sign of economic wealth in the family. Meanwhile, even on prosperity, you can save a lot if you do some things yourself. For example, salt the same red caviar at home. Let's study.

How to choose red fish for pickling caviar

Red caviar at home begins with choosing the right fish in the store. For our purposes, we will need fish with red meat, such as salmon, such as trout, salmon or pink salmon. You need an ungutted carcass of a female of any size, which will definitely contain caviar (and it will be in any, because such fish are caught only when they go to spawn).

Distinguishing a female from a male is not a problem. The fact is that the female salmon is... “more feminine”: she has rounder outlines, a more delicate and softer color and a short, rounded head. No points or predatory appearance (like the male). If you are choosing for the first time, following these instructions, try to do it yourself, and then consult with the seller. You will find that your opinions are likely to coincide.

Method No. 2 (Salting river fish roe)

If, for example, you don’t know how to salt sterlet caviar, the presented method will suit you perfectly. Its difference from the method presented above is that the brine is prepared not only with salt, but also with sugar. So, for every liter of water you will need approximately 50-80 grams of salt, and sugar should be exactly half as much. Bring the water to a boil, add sugar and salt, and then cool. Only after this can you pour the solution into the caviar. As in the first case, its quantity should be twice the volume of caviar. The eggs are infused in the solution for 15 minutes. After this, the water is drained, the eggs are dried, placed in jars and cooled. The shelf life of such caviar is unlimited.

How to pickle red caviar at home correctly

Since you bought frozen fish, defrost it.
It is recommended to do this in natural mode, that is, first transfer it from the icebox (freezer) to the refrigerator, and then let it thaw at room temperature. The process of salting caviar itself consists of two stages of action. First, you need to clean the caviar from the film in which it is located, and then place it in a salt marinade, that is, pickle it. Each stage has its own subtleties. Let's start with cleansing.

Cleaning eggs from caviar

The caviar is in two film bags (bags) - you need to get rid of them. The work is painstaking, but necessary. This must be done extremely carefully so as not to damage the caviar itself. (Unless there is another goal).

Using your hands, carefully separate the caviar from the film.

Next, place the caviar in a bowl and fill with cold water. Using a wooden stick, we begin to mix intensively in one direction. Periodically we take the stick out of the water and remove the remaining film, which wraps very well around a wooden skewer. In this way, we will sufficiently clean the red caviar from the film.

Now line the colander with gauze, folded in half, and place the caviar on it. And let the liquid drain. Next, we will move the caviar in a colander over dry gauze. Small particles of film and crushed eggs will stick to the fabric.

Preparing salt marinade - brine

For brine we need water, salt and sugar. How much water should I take?

I take enough so that it completely covers the caviar, that is, approximately twice the volume of the caviar.

How much salt and sugar?

For a glass of water - 2 tablespoons of salt and 2 teaspoons of sugar. This is “according to science”. A popular way to determine the correct salt concentration is also quite popular: place a fresh egg in the amount of water that will be used to prepare the solution. And start adding salt. As soon as the egg floats to the surface, stop - there is enough salt for red caviar.

So, let's prepare the marinade

. Pour salt and sugar into the water and boil. Then we cool the water a little, because we don’t need boiling water, but so that it’s “enough for your finger.”

Salting red caviar

Pour brine over the caviar and leave... For how long? I leave it for about 20 minutes, because I need the caviar to stand in the refrigerator for 2-3 days (more is still not possible). If you plan to serve it to the table right away, 7 minutes is enough.

Place the caviar on cheesecloth and let dry. It can dry up to 2 hours. Then transfer to sterilized jars greased with olive oil. And put it in the refrigerator. Caviar is ready to eat in 3 hours.

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 version, 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 themselves.

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 red caviar at home: dry salting method

The dry cooking method involves mixing salt directly with processed eggs. The shelf life increases significantly with this technology to 2-3 weeks. If you manage to use fresh fish, the taste will pleasantly surprise you. So, how to salt red fish at home.

Ingredients:

table salt – 1 large spoon;
fresh caviar – 600 grams;
refined oil – ¼ cup;
water from the filter - approximately 1 liter.

Steps:

Remove caviar from cut fish. Cut the film and immerse the ingredient in a container with warm water. Stirring in one direction, remove the separated film.
Then take out a sieve and strain the ingredients. Crushed eggs and pieces of film remain on the walls; remove them manually. Leave the caviar in a sieve or gauze to drain off excess liquid.
At this time, cook the brine. Boil water on the stove, add sugar and salt. Dip a sieve with caviar into boiling concentrated brine. Hold for no more than 30 seconds, then remove from the liquid. It happens that the owner has over-salted pink salmon caviar, what should I do? Then it is enough to put the over-salted ingredient in ordinary clean water for 2 minutes. Then drain the water, adding a spoonful of vegetable oil.
When the eggs are heat-treated in salted boiling water, place them in an enamel container. To prevent them from sticking together, they should be laid out gradually, in small portions. Add rock salt and stir with a thin skewer. Pour in the specified amount of sunflower oil.
Next, pour boiling water over the glass jars. The utensils are required to be sterile. Pack the preparations into containers and screw on the lid thoroughly. Keep on the refrigerator shelf.

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 prepare and wash sterlet caviar

The first preparation option is quick and simple. We rinse the bags in a colander under running hot water, then gently knead them with a spoon. The eggs should pass through the holes of the colander and end up in the dish already clean. The only requirement is that the holes in the colander be larger than the eggs.

The second option is more time-consuming. You will need a liter of cold water and half a glass of salt. Prepare a solution and place caviar in it. Break the eggs first, but do it carefully so as not to damage the eggs. The residence time of the caviar in the water should be two hours. Then remove the jasts. This method is unique in that you not only wash the caviar, but also salt it at the same time. Plus, if the product was not entirely fresh, then such a strong salt solution can, to some extent, restore freshness.

Well, the third option. You will need a saucepan and a wooden spoon. After placing the caviar in a saucepan, pour hot water over it. After this procedure, the films of the ovaries will burst. Place a wooden spoon in the center of the pan and begin rolling it between your palms. The films will collect on the spoon themselves. It is important to know that the water should be hot, but not boiling water. Otherwise, the eggs will harden.

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, put 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 trout caviar

How to pickle trout caviar correctly at home.
If you want to try the unforgettable taste of red caviar, you can, of course, buy it in the store, but it will be much better and tastier if you salt red caviar at home. In principle, there is nothing complicated here, and the result is simply amazing.

First you need to get the caviar from the trout. Then release it from the film. Many professionals do this with a fork, but it will be very difficult not to damage the eggs if you are doing this for the first time. A simpler way can be to separate the film using ordinary boiled water. To do this, you need to take sufficiently hot water, but so that its temperature is acceptable to your hands. Dip the eggs containing the eggs into the water and use your fingers to remove the film from the eggs. Do this extremely carefully and carefully, because there should be more whole eggs than damaged or burst eggs, then the result will exceed all expectations.

After you are done with cleaning, rinse the caviar several times in cold water and you can start salting.

You can pickle caviar using only salt, or a mixture of sugar and salt. To pickle trout caviar, it is best to use sea salt, but if you don’t have that, then choose rock salt. The amount of salt should be approximately 50 or 70 grams per liter of water. If you add sugar, then you need two parts of the mixture to be salt, and one part to be sugar.

When you have made the mixture and added it to the water, you can dip the caviar into it. Leave for about fifteen minutes to salt, then drain in a colander and then dry. Place in a glass jar and leave for two hours. After this time, you can try the caviar.

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.

The first recipe for salting pike caviar

In order to pickle pike caviar, you will need, directly, the caviar itself, which must be gutted from the pike and rubbed in a colander, and some ingredients, which will be discussed below. First you need to boil the water. Water must be taken in such a way that its volume exceeds the amount of caviar by one and a half times. Now it is very important to prepare the pickling brine itself. In principle, it is very simple to prepare - you just need to add salt to boiled water. It must be added to taste, but it is still important not to overdo it with the amount of salt.

Pour the prepared brine over the pike caviar and mix everything thoroughly. If the process is extended to twenty minutes, then such caviar can be stored in the refrigerator for a very long time.

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.

Today, not a single special event is complete without appetizers with red caviar, so if you don’t already know how to salt red caviar at home, you’re missing out. By doing the salting yourself, you save a lot, especially since store-bought caviar is much inferior to the homemade delicacy. Therefore, it’s time to learn how to pickle caviar and please yourself and your loved ones.

How to pickle caviar

Pike caviar is quite large compared to other varieties of river fish, and salted caviar turns out very tasty if you follow all the simple rules for salting it at home. So how do you pickle pike caviar?

There are several most common recipes for salting pike caviar, and in order to do this, you need to have the right type of fish with caviar, then gut it and start salting. From the very beginning, everything is washed with running water, then the film is carefully torn and the caviar is rubbed through a colander or a sieve with a large mesh. We boil water in a volume exceeding one and a half times the mass of caviar, then you need to add salt to the water to taste, but do not oversalt, as this will be the brine for the caviar. Pour the prepared brine into the caviar, mix everything thoroughly and keep it in it for about 20 minutes, after which such caviar can be safely stored in the refrigerator for consumption.

The second recipe for salting pike caviar

For the second recipe for salting pike caviar you will need 300 grams. pike caviar: salt, deep bowl, 1.5 liters of boiling water, fork, colander, gauze and tablespoon.

You need to remove the caviar from the gutted fish and put it in a bowl of boiled water, rip open the bags of caviar, without removing the film using a fork, stir the caviar for 3-5 minutes. If a film remains on the fork, it must be removed until all the eggs are separated from each other and have a light yellow color, and then drain the water.

Now, after hot water, you need to fill all the contents with cold water and mix everything thoroughly again, and so drain and pour new and clean water until the water becomes completely clear with caviar. At the same time, the remaining film is carefully removed, and the eggs should settle to the bottom of the bowl; the floating eggs should be removed along with the water. After thorough filtration, the water must be drained and the caviar dried. To do this, you will need gauze and a colander, spread gauze on the bottom, then pour out the caviar, after which you need to take the gauze in your hand and collect it, carefully squeezing out the water so as not to crush the eggs. When there is almost no water, the caviar can simply be spread on something flat and allowed to dry a little.

After all the preparatory stages, you can begin how to salt caviar from pike. To do this, you need to take iodized fine salt, then put the caviar in a bowl, gradually add salt to taste, a little vegetable oil and stir lightly, very carefully with a tablespoon. Caviar absorbs salt well and then swells a little and becomes larger. You need to take your time and do everything carefully, carefully and slowly. Foam may form at the end of the process, which is quite normal.

Now you can start packing the caviar into jars, but do not fill them to the very edge. Place the jars in the refrigerator and start using it after 6 hours. Ready-made pike caviar according to the recipe will be a real delicacy with amazing taste.

Pink salmon (red)

And so we read and apply the following recipe for salting pink salmon caviar. To properly salt pink salmon caviar at home, we need. Very often, when buying this type of fish, it comes across with caviar, which is not suitable for frying, since it turns out hard and pale, but is excellent for salting. One of the main rules of the recipe for salting pink salmon caviar is so that water does not get into the caviar before you start salting it.

The first thing to do is to carefully separate the film from the caviar, which is very simple and easy to do. You need to take two layers of gauze and place the caviar on it, and place two deep plates or small bowls next to it. Pour boiling water into one of the containers and cold water into the other. It is good to collect the edges of the gauze in your hand and lower the caviar into boiling water, constantly stirring the contents in boiling water for 1 minute, then remove from the boiling water and lower into cold water. After all these manipulations, the film becomes boiled, and the pink salmon caviar begins to separate from the film on its own, but not all the caviar will be completely separated, so the remaining caviar must be completely separated using a fork or spoon.

Preparing caviar

Before you learn how to salt black caviar, or any other, you need to carefully prepare it, or free it from the film - the joints. To do this, you need to place the caviar in a saucepan or colander, add hot water and carefully collect the films on a wooden spoon or fork. If you received it frozen, you should first defrost it - the slower you do this, the greater the chance that the eggs will not spoil. First, keep the caviar in the refrigerator, and then at room temperature. Also remember: for salting you will need at least 100-150 grams of caviar.

On December 6, a cargo board with food was sent to the astronauts aboard the ISS. Among them there was no caviar, which had previously been sent to them every year for the New Year. I personally decided to correct this injustice personally, and collected black caviar as a gift for the astronauts. Next, the caviar will be sent to Roscosmos, from where it will be delivered to the ISS from […]

Stages of preparation for salting

In order for black caviar to be clean, beautiful and tasty, it is important to know how to properly prepare it for salting.

Preparation stages:

The joints should be removed carefully without damaging the integrity;
Sterlet, beluga or other sturgeon caviar must be cleared of film. This process is easier to accomplish using a fork, wooden spoon or sieve;
It is recommended to rinse it well;
It is better to use fresh product for salting, but freshly frozen is also suitable. Defrosting is carried out naturally, first on the bottom shelf of the refrigerator, then on the table;
you will need at least 150 grams. egg masses;
You can salt it with simple fine salt;
Use only non-oxidizing containers.

Delicious recipe! Fish salad mold

Salting caviar at home is not difficult. By following all the recommendations, her own taste will only become brighter and richer.

Preparing caviar

Sterlet caviar. Recipe

For salting, it is good to use fresh product, but fresh frozen is also suitable. If your caviar has been frozen, do not forget the main rule - it should only be defrosted naturally. This way you will preserve not only all the beneficial properties of the product, but the integrity of each egg.

Salting caviar is considered the most traditional way of preparing it. The recipe for salting sterlet caviar is simple and not picky. You only need regular salt and one hundred grams of caviar. Lightly salted caviar cooks quickly, and therefore should be consumed just as quickly. Place the caviar in a washed glass container, then add fine salt. In 10 minutes your delicacy is ready!

Another recipe for sterlet caviar that you will certainly appreciate is salting with added sugar. You need 50-80 grams of salt per liter of water. Sugar is required twice as much. Bring the water to a boil, add salt and sugar. And then cool the marinade. As soon as the marinade has cooled, pour it into the caviar, in a ratio of 2 to 1. That is, there should be twice as much water. The eggs should remain in such a pickled bath for a quarter of an hour. Then drain the water and place our delicacy in a glass container. The advantage of this recipe is that the delicacy has no shelf life limit.

Sterlet caviar can also be used in cooking.

Delicious recipe! Waffles in a waffle iron recipe with boiled condensed milk

Surprise your guests with a multi-layer salad. To prepare you will need:

100 g boiled rice
500 g boiled squid
150 g hard cheese
2 boiled eggs
200 g boiled shrimp
2 cloves garlic
2 tomatoes
Mayonnaise
Black caviar

Lay the ingredients in layers, cover each layer with mayonnaise and chopped garlic sauce. Garnish your salad with caviar.

Black caviar, whether granular or pressed, is an excellent decoration for salads and side dishes. Sturgeon caviar is also served as a cold first-class appetizer. Slightly chilled caviar is especially tasty. It is placed in a special dish - a caviar bowl, which is made of glass, porcelain or ceramics. And finely crushed ice is placed into the metal part of the caviar maker.

Sterlet is a representative of sturgeon fish. Sturgeon breeds are considered the safest against harmful microorganisms and parasites that can be infected by eating river fish. With the exception of wounded animals, sterlet specimens are pure, so you can enjoy the natural taste of caviar. Sterlet caviar is considered the most delicious black caviar on the market.

Not only sterlet caviar is eaten fresh. Even freshly caught sterlet is cleaned, cut into pieces, added a little salt and eaten fresh after 10–15 minutes. Heads and tails are used for fish soup. Greens are placed in the cut belly and sent to the smokehouse. The result is a fish called “Finger-licking good”* (additional bonus at the end of the text!). The only thing that tastes better is sterlet stewed in cream. For some, the best delicacy is freshly frozen sterlet, cut into thin pieces.