Such a valuable delicacy as red caviar ends up on the holiday tables of the majority of the population. But many housewives, in order to save money, try to buy fish rich in caviar and make a delicious delicacy at home. However, before salting caviar, it must be properly prepared.
When a fish carcass is cut up, caviar is discovered. But it is “packed” in a special bag - a yastyk. How to get rid of it? How to clean caviar from films yourself? Let's figure it out.
Today we’ll talk about how to clean pink salmon caviar from the film, pike caviar, chum salmon and other types of fish. Let's decide on the main assistants in this matter.
Salt or buy?
Of course, now you can buy anything in the store, even gourmet foods. However, if possible, many housewives prefer to salt caviar at home. Why? Firstly, when you prepare a product yourself, you know exactly what you are putting in it. You will be completely sure that your caviar will not contain harmful dyes, additional preservatives or additives. It will be completely natural, this is a huge plus.
Secondly, if you figure out how to peel caviar from films at home and then salt it, you will save a lot of money. Ready-made salted caviar in the store is quite expensive. But caviar, independently extracted from fish and salted at home, is an order of magnitude cheaper product.
Dry salting of pink salmon caviar at home: recipe
This method does not involve the use of brine. Significantly saves time.
Ingredients:
- 10 g salt
- 20 ml oil
- 500 g caviar
Recipe:
- Separate the grains from the film in any convenient way
- After this, rinse thoroughly and place a liter jar of grain on the floor
- Add salt and stir. Add oil and stir again
- Cover the jars with lids and refrigerate
- You can taste the product in a day
Dry salting of pink salmon caviar at home: recipe
Fork and gauze
How to peel pink salmon caviar from the film using gauze and a regular fork? We prepare a decent piece of gauze, two large bowls and a fork. You will need to pour hot water into one container and cold water into the other. The gauze will need to be folded in two layers. We place bags of caviar inside. Place the gauze in hot water, gently stirring the contents. After one minute, remove the gauze and place it in a container with cold water.
As a result of such manipulations, the film bag will be welded and will easily move away from the eggs on its own. All that remains is to pry the film threads with a fork and remove them.
How to quickly and easily peel pink salmon caviar from the film
Before cleaning, caviar in eggs must be washed with running water. After preliminary preparation, the bag must be placed in a colander for a few minutes to drain all excess liquid with remaining blood. After this, you can remove the membrane in any convenient way.
Using a whisk and boiling water
Pour water into a saucepan and bring to a boil. Pour salt into boiling water in proportions of 1 tbsp. l. per 1 liter of water and mix well. When the water has cooled a little, put the jar in it and whisk gently with a whisk.
Movements should be light, not fast, so as not to damage the product. When all the caviar film is wrapped around the whisk, drain the water through a colander or sieve. Rinse red caviar with cold water and salt.
Remove with a mixer
This method is suitable for cleaning large quantities of product. To clean the caviar from the film, you need to place the caviar in a convenient bowl and turn on the mixer to the minimum setting. The nozzle does not need to be lowered into the middle of the bag; movements should be smooth, along the edges. Remove the remaining film by hand.
For work, “snake” attachments are used.
Remove with a spoon
A simple and quick method that is suitable for cleaning large quantities of product. To clean pink salmon caviar from the film, you will need a colander and a wooden spoon:
- Place prepared yastyki in a bowl and rinse with hot water.
- Insert a spoon between the bags and quickly rub your palms along the handle.
- The film will collect on the spoon until all the eggs are released.
If the fish was frozen, the fish can be filled with boiling water. In this case, it will be enough to peel back part of the curled film and remove the caviar with a spoon. The cooled product should not be poured with boiling water, otherwise the eggs will harden.
Remove films with a regular grater
To work, you will need a grater with large teeth and a fine sieve. Any sturgeon caviar in film is cleaned using this method:
- Place the grater in the sieve at a slight angle.
- Cut the yashtik with a knife on one side and grate it. You need to act carefully, without pressing the eggs too hard to the surface.
- Remove the film and remove the residue by hand.
- Rinse the cleaned caviar and let the water drain.
Clean the caviar using cheesecloth and a fork
The method is suitable for cleaning both fresh and defrosted products.
To remove the membrane shell you will need:
- 2 bowls;
- gauze or wide bandage (small piece);
- fork.
To prepare the product for salting, you need to perform the following steps:
- Pour cold water into one bowl, boiling water into the other.
- Fold the gauze into 2-3 layers and place it on a flat surface.
- Wash the yashtik, dry it slightly and cut with a knife from one edge.
- Place the prepared bags on gauze, wrap and gather the edges of the fabric on top.
- Place the bag into the bowls one at a time, starting with boiling water. Mix well with a fork until the curdled shell begins to wrap around the cloves. Leave in cold water for 1-2 minutes. Stir again with a fork to remove any remaining membrane, then remove and place on the counter.
- Collect the eggs with a spoon.
If the gauze has absorbed a lot of liquid, you can hang the bag over the sink for 10-15 minutes. This method can be used for pickling. In this case, the purified product will need to be dipped directly into the gauze into a saline solution.
To clean caviar, do not use metal utensils. Wooden spoons and forks, plastic or glass bowls work best. The water must be clean and filtered, otherwise the taste of the finished delicacy may deteriorate.
Coarse mesh sieve
You are lucky if you get red caviar from chum salmon or pink salmon. It is quite large in size and can be easily cleaned using the first method. But what to do if the caviar is fine-grained, for example pike. Let's figure out how to clean caviar from films at home using a sieve.
To begin with, the caviar in the bags is thoroughly washed under running water. Then the yastyk is carefully cut in some places, and the contents are placed in a sieve. Take a sieve with large holes so that the caviar can easily penetrate through them into the plate. Try to do everything as carefully as possible so as not to crush the eggs. The remains of the film bag will be visible when most of the eggs fall into the holes of the sieve. You can remove the crust with your hands or a fork.
How to wash pink salmon caviar at home before salting?
This is done quite simply. You can generally combine cleaning the pit with washing.
Instructions:
- Cut the caviar into 4 parts in a pan and immerse it in a pan with boiling brine
- The brine contains 1 spoon of salt per 1000 ml of water
- Turn off the heat and stir gently with a whisk
- All films will remain in the water. Remove them carefully
- There is no need to wash the caviar
How to wash pink salmon caviar at home before salting?
Whisk and boiling water
Now let's look at another method that will teach and show how to clear red caviar from the film using boiling water and a whisk. To do this, you will need to pour cold water into a large saucepan and bring it to a boil. It is better to place one or two bags in water. Don't think that the volume allows you to put more caviar. Two is the maximum number. And it will be more convenient to interfere, and it will be better to separate the eggs from the eggs.
So, put the yastyk in boiling water and begin to gently stir the caviar with a whisk. In boiling water, the film bag will cook and begin to separate on its own, releasing the eggs. As you work with the whisk, it will begin to collect the welded parts of the film onto its blades. Stir until all the films are wrapped around the whisk.
How to salt pink salmon caviar according to GOST?
Initially, this recipe is used in large industries. The method is simple and allows you to store the product for up to 10 days.
Ingredients:
- 500 g caviar
- 1000 ml water
- Salt
- Oil
Recipe:
- Remove any films from the product and pour into a bowl. Rinse thoroughly several times
- Place water on the fire and bring to a boil
- Add peeled potatoes and add salt
- When the root vegetable floats, remove it and stop adding salt.
- Cool the liquid and pour over the grains
- If you plan to eat the product right away, then 7 minutes is enough.
- If you want to store caviar for a long time, then keep it in brine for 15 minutes
- After this, drain the solution and leave it on the sieve.
- Spread a thin layer of caviar on paper towels
- After drying, pour the delicacy into jars and add a little oil
How to salt pink salmon caviar according to GOST?
Boiling water and your own hands
How to clean caviar from films if you don’t have kitchen utensils at hand? There is a way in which the main “actors” will be your own hands and a plate of hot water.
Pour hot water into a plate. Place one bag of caviar, wait a couple of minutes and lightly press on it (you can carefully cut it). The caviar releases itself. After being in hot water, the film becomes pliable and can be easily removed with your fingers.
There is another way that allows you to prepare red caviar for salting. Let's try to understand how to clean caviar from the film with a mixer. For this task, it is recommended to use special “snake” attachments. They easily bring the dough to the desired consistency, and they also perfectly separate the caviar from the film bag.
So, take the caviar in one hand and the mixer in the other. Carefully press the attachment to the side of the pan and turn on the mixer at minimum speed. At the moment when the film begins to wrap around the mixer whisk, try to monitor the caviar as closely as possible. There must be a wide container under your hand that will “catch” the eggs if they want to escape from your hand.
Methods for cleaning caviar from film
Cleaning red caviar. Fast and effective way.
There are other ways to clean caviar from the roost. For example:
- Caviar is rubbed through a sieve with large holes. After this process, boiling water is poured into the caviar for several minutes. The film begins to curl up and is easy to drain with cold water. Finally, the caviar is washed in the same way as regular cereal. The process must be fast, otherwise the caviar, if kept in boiling water, will simply cook.
- Take salted boiling water (one spoon of salt per 1 liter of water) and after it has cooled at least a little, several bags of caviar are placed in it. Take a whisk in your hands and stir everything carefully. As you move, the film is wound around the rim; all that remains is to remove it more often.
- The chopped bags are placed in a colander, after which it and the caviar are placed in hot water. The contents of the colander are constantly stirred with a fork. The film clings to the fork and is wound around it, and the clean eggs remain in it.
Salty water
There is another simple way to quickly free caviar from films. Let's figure out how to clean caviar from films at home using salted boiling water. In one of the methods, we threw the product into hot water, now we will fill it with it. We prepare boiling water in advance, to which we add table salt at the rate of one hundred grams per liter.
Place caviar in bags in a separate container and fill with brine. Before your eyes, the films will begin to curl and separate from the caviar. Remember that it is important not to overexpose the product to salt water.
Tools for work
You can remove the film without damaging the eggs using simple improvised tools that are always at hand. Depending on the chosen method, you may need:
- Fork.
- Whisk.
- Mixer.
- Gauze or bandage.
- Hot water.
- Sieve.
- Grater.
You can separate the caviar from the film by hand without additional equipment. However, this method is the most labor-intensive and can lead to damage to the eggs.
A little about the benefits of caviar
So, we now know how to clean caviar from films before salting. Why is this product so good, why is it so useful and important for our body, and is it worth the trouble of cleaning it, salting it, etc.? Preparing homemade caviar, although a troublesome process, is necessary. Caviar is a product that contains a huge range of vitamins (A, D, E), proteins and iodine, polyunsaturated fatty acids and phosphorus, calcium and potassium, zinc and silicon, iron and sodium. The range of useful substances and microelements is innumerable.
In terms of its nutritional value, caviar is considered to be an order of magnitude healthier than fish or meat itself. If you know how to peel caviar from the films and salt it yourself, don’t be lazy to do it. It will help strengthen the immune system, strengthen the general condition of the body, and prevent the development of problems with the cardiovascular system.
About the useful product
The caviar of any fish has an extensive list of nutrients, amino acids, vitamins and Omega-3 acids essential for the body. The composition of salmon caviar will differ from other species, but that makes their diversity more valuable.
Red delicacy
The delicacy came from the Far East. It's hard to imagine, but red caviar was originally used as livestock feed or as glue. Time has passed, tastes have changed, and now caviar is a desired delicacy on the holiday table. Residents of Japan were among the first to begin storing caviar for future use. Surely everyone has thought about what determines the high cost of caviar.
Scientists have proven the high nutritional value of this product. The chemical composition of the delicacy is unique and has no analogues. Most of it consists of easily digestible proteins (about 30 percent), lecithin (a biologically active substance that takes part in many important life processes), minerals, vitamins of groups A, D, E, B. With such an abundance of components, there are absolutely no harmful carbohydrates and fats in it .
Types of salmon caviar
Representatives of salmon fish that produce red caviar are sockeye salmon, chum salmon, pink salmon, trout and coho salmon. They lay eggs that are identical in chemical composition and properties; the differences are only in appearance, size and taste. The largest egg of the Chinook fish is about 7 millimeters in diameter, bright red and slightly bitter.
The second largest in size and taste are chum salmon eggs. They reach a diameter of 5 millimeters. Previously, this delicacy was called royal. It has a bright amber color. Not everyone is delighted with the taste characteristics of this caviar, so it is more often used to decorate ready-made dishes.
The most popular is pink salmon caviar. The eggs are light orange in color, small, about 5 millimeters, and the shell bursts easily. Sockeye salmon caviar is similar to pink salmon caviar, but its diameter is slightly smaller. The smallest trout eggs are no more than 3 mm, with a color ranging from pale yellow to deep orange. Coho salmon has small eggs of burgundy color with a bitter aftertaste.
How to pickle frozen pink salmon caviar: recipe
A delicacy made from frozen caviar is of slightly worse quality than fresh caviar. The eggs turn out to be quite fragile.
Ingredients:
- 500 g caviar
- 1000 ml water
- 100 g salt
- 20 g sugar
- Oil
Recipe:
- Before cooking, the fish must be defrosted. This is done in advance in the refrigerator.
- To do this, transfer the fish to a bowl and leave it in the refrigerator for 6-8 hours.
- After this the film is removed
- Prepare a solution of dry ingredients and water
- Pour the solution at a temperature of 40 °C over the grains and leave for a third of an hour
- Drain the liquid and place a thin layer of caviar on cheesecloth.
- Leave until dry and transfer into jars
- Pour in oil and seal the container
How to pickle frozen pink salmon caviar: recipe
Red caviar is a very tasty and healthy delicacy. Therefore, if you come across fish with caviar, do not miss the chance to pickle the delicacy.
