What you need to know before salting pink salmon caviar
- For quick salting methods (up to 15 minutes), use only chilled caviar. Thawed fish need a longer salting time: you don’t know how many times you froze the fish and how you stored it.
- Use fine or medium grind salt without iodine or other additives.
- When you remove caviar from fish, try not to damage the gallbladder. Otherwise you will spoil the taste.
- Thaw caviar only in the refrigerator. Do not use warm water or microwave.
- Do not salt the burst eggs and remove any damaged ones during the cooking process.
How to remove the shell from caviar
If you do not remove the shell, the caviar will be sticky and possibly bitter. You can get rid of the film during preparation or already during the salting process - it all depends on the recipe.
Before removing the shell, rinse the egg sacs if they are intact.
Method 1. Using a screen, grate or grater
A screen is a special sieve for separating caviar grains from the shell. Place the pad on it and begin to gently wipe. Quite quickly, all the eggs will escape through the holes, and the film will remain in your hands.
How to remove the shell from caviar using a screen / Elizaveta Muller's YouTube channel
If you don’t have a screen, use the back of a coarse grater or a wire rack with fairly large meshes.
Method 2. In saline solution
Dissolve 1 tablespoon of salt in 2 glasses of water at room temperature. Place the eggs in the solution for a couple of minutes.
How to clean caviar from film / YouTube channel Elena Puzanova
Then lightly beat the caviar with a fork or whisk until the shell comes off.
Method 3. Using a mixer
Beat the caviar with the batter attachment on low speed for a few seconds.
The film should wrap around the whisk.
Be sure to prepare
