Salting trout caviar correctly: tips you can’t do without

Today, not a single feast is complete without original dishes with red caviar. This is not only tasty, but also a very healthy delicacy. Knowing how to salt trout caviar at home is very useful, since this method of salting at home can save a lot of money, and the taste of such food will be even better than store-bought.
What kind of caviar do you like?

Red 84%, 43 votes
43 votes 84%
43 votes - 84% of all votes
Black 16%, 8 votes
8 votes 16%
8 votes - 16% of all votes

Total votes: 51

28.04.2020

Red 84%, 43 votes
43 votes 84%
43 votes - 84% of all votes
Black 16%, 8 votes
8 votes 16%
8 votes - 16% of all votes

Total votes: 51

28.04.2020

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Preparing caviar

Before salting caviar at home, you need to properly prepare it - remove the film called yastyk. This can be done in several ways.

You need to take a piece of gauze and fold it in several layers to make a “sleeve”. Close one side and place trout eggs there. When it is clean, rinse thoroughly.
A more complex but effective method is cleaning in brine. You need to boil water and add salt to it at the rate of 3 tablespoons per 1 liter of water. Pour the main product with this brine and cover the dish tightly with a lid. “It is important that the brine is not very hot. To check this, you need to throw a few eggs into the liquid, and if they do not lose color, the brine is suitable. You should also not rinse with cold liquid, otherwise the caviar will become hard and rubbery.” Leave the trout eggs in the brine for 20 minutes. During this time, the yastyk will become loose and soft. Next, take a fork and beat them very carefully, with smooth movements in one direction, for several minutes. This way, the trout grains will remain intact, and the film will break. Place the delicacy on a sieve to drain all the brine. Place parts of trout eggs on napkins and gently wipe with clean napkins on top.
You can try to clean it manually - break the film and carefully remove the grains.

Features of different caviar

REFERENCE! Caviar also contains microelements such as calcium, phosphorus, iodine, magnesium and others that are so necessary for humans.

Caviar is often called living energy, due to the fact that it has such a rich composition. In addition, it can regenerate processes in the human body and increase hemoglobin. Thanks to this, immunity increases and blood circulation improves.

However, it should not be abused. If you use it in small quantities, it will be useful. People with coronary heart disease, urolithiasis, hypertension should not eat a lot of caviar. This is due to the fact that caviar contains a lot of salt, which retains water in the body.

Step-by-step instructions for removing films:

If caviar has been removed from frozen fish and it has been decided to salt it, the most important thing is to defrost it correctly. Under no circumstances should you leave it to defrost in the microwave or even in the fresh air. Rapid defrosting can cause the eggs to go rancid and the taste to deteriorate.

How to defrost a product correctly:

First you need to put it in a bowl or deep plate and place it in the refrigerator, it should lie in the refrigerator for at least 12 hours.
After this time, you can place the product in the same bowl in the air and continue to defrost at room temperature. Defrosting time in air usually does not exceed 12-14 hours.
After the caviar is thawed, you can begin the process of cleaning the eggs from the films; when this is done, you can begin salting.

What products are needed for salting (based on 2 kg of caviar):

1 liter of water;
sea salt;
one egg (an egg is needed to check the salt level in the water).

It should be stored with the lids closed in the refrigerator. Before use, it is advisable to keep it in the refrigerator for at least 5-6 hours.

Ingredients

Ingredients

1 kg of caviar;
5 tablespoons of salt (heaped);
2 tbsp sugar.

Preparation

Remove the eggs and place the caviar in a sieve. Rinse with salted cold water.

Transfer the caviar to a bowl. Add 5 tablespoons of salt and 2 tablespoons of sugar.

Stir carefully so as not to damage the eggs.

After 10–15 minutes, transfer the caviar to cheesecloth to drain excess liquid.

Place the finished product in glass jars.

Place covered in the refrigerator. After 3–4 hours, the caviar can be eaten.

It is becoming increasingly difficult to please your loved ones and yourself with such a delicacy in the modern economic situation. Red caviar has always been considered an “expensive pleasure.” There are many reasons for this: beneficial properties, unusual taste and, of course, limited quantity. But the complexity of production has never been high, which is why you can pickle caviar at home.

It is becoming increasingly difficult to please your loved ones and yourself with such a delicacy in the modern economic situation. Red caviar has always been considered an “expensive pleasure.” There are many reasons for this: beneficial properties, unusual taste and, of course, limited quantity. But the complexity of production has never been high, which is why you can pickle caviar at home.

How to choose trout caviar?

First of all, you need to find the right “material”. There are different types of caviar

and differs in quality and shelf life. It is not difficult to distinguish trout caviar: it is distinguished by a more saturated color and small size. Also, such caviar usually has a more pronounced and vibrant taste.

Usually, for salting at home, they take caviar in the chaff.

(“yastykakh”), which must be prepared in advance. This manipulation may seem difficult, but the second time it will not cause any problems. Caviar must certainly be fresh, bright and uniform in color. If you smell an unpleasant odor or notice stains on the surface, it is better to refuse the purchase.

Advice . You can take not only fresh, but also frozen caviar. In the second case, proper defrosting will be required (first in the refrigerator and then at room temperature).

Have you found suitable raw materials, but don’t know how to pickle trout caviar at home? We will suggest the best recipe.

How to salt trout caviar: step by step

If you want to get a tasty and tender product with thin walls, then remember the basic rule - no cold fresh water

.
With its help, the films are peeled off faster, but the caviar becomes hard, “rubbery”. When you use water, it should be slightly warmer than room temperature unless otherwise stated. Tips for fisherman: How to cook fish soup from a trout head - What to choose for fishing

Cleaning

First of all, you need to prepare the caviar for salting

.
This can be done in different ways. The most popular is using gauze
. For it you will need a large piece of gauze, which is folded in several layers to form a kind of pocket in which the caviar is placed. The gauze is then immersed in a large pan of warm water and gently swirled. In this way, the eggs are separated from the film, which remains on the gauze. This method is quite simple, but takes time.

The fastest way to separate caviar from the eggs is to use hot water.

. It covers the entire caviar for a few seconds. The film immediately shrinks, becomes gray and “moves away” from the eggs. The disadvantage of this method is the need to choose leftover film, since they have a bad effect on the taste and appearance of the dish.

Another method

, which can only be used by people with patience, is a kind of “massage”. In this case, each joint is broken into two or three parts, and then the caviar is carefully pulled out of it. The process is very long, you need to knead the caviar carefully so that the eggs separate from the film, but do not burst.

Pickling

At this stage, the focus is on a special solution, brine

.
It is prepared from ordinary water and sea salt
. If you don’t have sea salt on hand, you can use regular rock salt, however, in this case the proportions may be slightly different. Standard brine assumes a ratio of 300-400 grams of salt per 1 liter of water. Salt is added after boiling, and then the heat is reduced and the brine is allowed to boil for 5-8 minutes.

After this, leave the pan until it cools. The temperature of the solution should be slightly above room temperature.

Then the caviar is placed in the cooled brine and left for at least 5 minutes. This time is usually enough for initial salting. If you remove the caviar at this stage, you will get a slightly salted and tender product. It is worth remembering that such caviar will be stored for no more than three to five days.

Many people want to know how to pickle trout caviar for long-term storage

. The secret is very simple - leave it in the brine for a long time. 25-30 minutes in a salty solution will allow the caviar to be saturated with salt and, accordingly, increase its shelf life.

The best way to determine if caviar is ready is to taste a couple of eggs. Each person has their own preferences, so the salting time is selected empirically.

While the caviar is in the brine, you can remove the remaining film and also prepare the gauze.

There is only one way to remove caviar - by straining through cheesecloth.

. Gently roll the eggs over the gauze, then all the films from the bursting eggs will remain on it. Let the water drain and hang the gauze with caviar for 10-15 minutes.

Storage

As soon as the caviar is ready, transfer it to small glass jars

. The container must be tightly closed.

We strongly recommend sterilizing jars before use.

. Caviar should be eaten no earlier than 12 hours later.

Quick salting of trout caviar

Of course, each fisherman has his own method of salting river trout caviar, but we will highlight another interesting method. Its peculiarity is that there is no need to wait several hours. What is the fundamental difference between quick salting?

How to salt trout caviar at home: Recipe 1

Peel the caviar from the films and place in a bowl.

Mix sugar and salt in a ratio of 1 to 2. Pour the resulting mixture over the caviar and mix gently. After ten minutes, strain through cheesecloth; excess liquid should drain off. Take your time, this process will take about fifteen minutes.

Place the caviar in a glass jar, close the lid and leave in the refrigerator for 4 hours. After the specified time, you can treat yourself to a sandwich with trout caviar.

How to salt trout caviar at home: Recipe 2

After freeing the caviar from the film, transfer it to a large saucepan or bowl. Prepare the brine in another pan. To do this, dissolve sugar and salt in warm water. For a liter of water you need 70 grams of salt and 35 grams of sugar. The amount of water should be twice the volume of the caviar.

Pour the resulting solution over the caviar and leave for 10 minutes. After this, the caviar is drained in a colander or cheesecloth and dried a little. After distributing the caviar into jars, put them in the refrigerator. Tasting can begin after 2 hours.

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:

Simple and fast

The following recipe calls for the same ingredients.

Release the red caviar from the egg using a sieve.
Transfer the trout eggs into a suitable container and cover them with a mixture of salt and sugar in a 2:1 ratio.
Stir everything carefully and cover with a lid.
Pour the product into cheesecloth for a while.
Place the trout eggs in the prepared bowl. The caviar comes out quite salty and is perfect for various culinary masterpieces.

The total number of proteins is 120, fats – 85, carbohydrates – 26, calories – 1349.

Cooking time – 4.5 hours.

How to salt trout caviar

Despite the fact that red caviar can be prepared using almost any “fish” method, people have preferred salting for centuries. It is in its salted form that caviar most retains its natural taste and beneficial properties.

Spicy salted caviar

To prepare we will need:

Raw - 200 gr;
Salt - 40-50 g;
Sugar - 20 g;
Black pepper;
Carnation;
Ginger (fresh or dried).

Pour salt and sugar into 0.5 liters of water, place on the stove and bring to a boil.
Add spices, cover with a lid and let cool.
We clean the infused brine, add raw cheese (150-200g).
Let marinate for half an hour or an hour.
Drain the brine, rinse and place the eggs in the prepared container, put in the refrigerator until completely cool.

Far Eastern method of salting

In addition to raw materials, you will need:

Garlic - 2 cloves.
Salt - 50 gr.
Lemon juice.
Soy sauce - 50 gr.
Sesame oil - 50 g.
Hot pepper to taste.

The eggs must be cleaned of the film in any way and washed with water.
We pass the garlic through a special garlic press or chop it very finely with a knife.
Add soy sauce, sesame oil and lemon juice to the resulting garlic puree.
Add salt and stir.
Add the cooked pepper and let the exotic mixture brew for 15-20 minutes.
Add the caviar, mix gently and leave it to marinate for half an hour.
We drain all the brine and get a magnificent delicacy.

Salting in brine

The quick method saves time, as it does not require preliminary release of the caviar from the film. During cooking, the eggs should separate on their own.

Important. The resulting product is perishable. It can be stored in a closed glass container for no more than 5 days in a cool place.

In addition to the main product, we will need:

Iodized salt - 500 gr.
Sugar – 50 gr.
Liter of water.

Pour water into an enamel pan, add sugar and salt.
Stirring regularly, bring the water to a boil.
Cool the resulting brine (brine) to 50 degrees.
Place the raw brine (directly in film) into the brine and gently whisk with a whisk. You need to beat so that the film wraps around the whisk during these movements.
Leave the peeled eggs to salt for 10-15 minutes.
Using a colander, remove the brine. You will need a colander with small holes. It is advisable to drain the water completely.

Far Eastern way

The following recipe will require a variety of ingredients:

0.5 kg red caviar
2-3 cloves of garlic
50 g soy sauce
50 g sesame oil
Red pepper (to taste)
Lemon juice (to taste)

It will take about 30 minutes to prepare the products, including cleaning the caviar in any way and rinsing it in water.
Cooking steps:

Pass the peeled garlic through a garlic press, prepare the brine, mixing everything thoroughly with water.
Pour the resulting sauce over the trout eggs and leave to steep for about 15 minutes.

The total number of proteins is 124.2, fats are 135.1, carbohydrates are 28.2, calories are 1824.

Cooking time – 50 minutes.

Salting red caviar: a classic recipe

This is a dry technology that does not involve the participation of water. Red caviar - dry salting at home.

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. Place a layer of salt (quite dense) on the bottom of the pan, add an even layer of eggs, and sprinkle a little on top as well. 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).

With lemon

Salting trout caviar with lemon at home is also not difficult, and the taste is amazing. You will need:

Caviar – 150 g
Half a lemon
Salt – 2 heaped spoons
Sugar – 1 spoon
Vegetable oil – 2 tablespoons
Water – 0.6 liters

Preparing the food will take 12 minutes.

Squeeze lemon juice in any convenient way. The seeds and pulp are removed, the zest is used for further preparation.
Boil the lemon peels in water for three minutes, then add sugar and salt and cook for a couple more minutes. Then cool the liquid to 50 degrees.
Immerse the grains in the resulting brine, add lemon juice and salt for 15 minutes.
Pour vegetable oil over the finished dish.

The total number of proteins is 36.9, fats – 59.5, carbohydrates – 9.6, calories – 716.1. Cooking time – 40 minutes.

Features of further processing

After preparing the caviar, it must be salted. Since no other preservatives are used besides salt, experts advise consuming the finished product within a few days.

True, adding more salt and rolling into sterilized jars with further storage in the refrigerator will extend the shelf life. But the taste of such a delicacy is not for everyone. Lightly salted caviar, after a five-minute stay in brine, is stored for no longer than three days.

Cleaning films and preparing lightly salted caviar

The delicacy is hung in a gauze bag to drain the liquid for 20–30 minutes.

You can spread the caviar on a towel in a thin layer, leveling it with a spoon to speed up the absorption of liquid and blotting it with a cloth on top.

It is recommended to fry pike caviar in a frying pan to get rid of possible parasites. Filling with hot brine will make the product completely safe even for children. Then it is not necessary to fry the caviar.

Caviar cannot be prepared or stored in metal containers: the product acquires an unpleasant aftertaste.

Homemade caviar prepared according to all the rules is a real delicacy. If used wisely, this product will bring a lot of benefits. Store-bought caviar cannot compare with such a delicacy.

Trout caviar has long been considered a noble delicacy and, in general, is considered an “expensive pleasure.” It’s rare that a good feast is complete without beautiful and tasty sandwiches with salted caviar. The delicacy is sold in beautiful jars in any supermarket, however, the beautiful packaging does not always hide a quality product. Self-salting trout caviar at home in accordance with recipes guarantees the authenticity, freshness and benefits of the product.

Spicy Ambassador

Salting trout caviar in a spicy way is also an excellent aromatic option, and the fishy smell and taste will remain just as rich. It takes half an hour to prepare the products. The ingredients needed are:

Red caviar – 150 g
Water - half a liter
Salt – 40 g
Sugar – 15 g
Allspice – 3 pcs.
Dried ground ginger – 1 pinch
Half a bay leaf
Cloves – 1 pc.

Cooking steps:

Boil water with salt, sugar and spices for 5 minutes. Cool under the lid to 45-40 degrees. This will make the water fragrant.
Pour brine over the cleaned caviar, mix everything carefully and leave for 15 minutes.

After the time has passed, carefully transfer the product to a sieve or cheesecloth for a while.

Cooking time – 40 minutes.

The total number of proteins is 36.2, fats – 26.2, carbohydrates – 9.6, calories – 418.6.

How to salt red fish caviar according to GOST

Red caviar, salted according to GOST, has the highest quality and the most pleasant taste. At home, it is quite difficult to pickle a product in this way if you follow all the rules. Still, it's worth a try.

Ideally, in accordance with GOST, red fish caviar should be salted for 6 hours. after the fish has been caught.
The second requirement is for brine - a solution for salting a valuable product. It should be prepared exclusively from boiled water cooled to 10°C and salt.
The third requirement concerns the packaging of ready-made caviar, but in principle it does not concern us, since caviar prepared at home is rarely stored for more than a few weeks.

Caviar
So, prepare the following products:

Red fish caviar – 1 kg
Water – 2 l
Salt
Refined vegetable oil – for storage
Fresh egg to determine water salinity

Recipe:

We take the caviar from the previously defrosted fish. If you bought frozen caviar separately, defrost it this way - within 5 hours. in the refrigerator, and then until completely defrosted at room temperature
Rinse the eggs in cold water.
Clean the caviar from films using one of the methods described above. If you are salting a product for the first time, give preference to the option with a mixer.
Boil the specified amount of water, and then start adding salt to it. You will need quite a lot of salt. In order not to miscalculate its quantity, place a fresh egg in a container of water. When the liquid is salty enough, the egg will float.
Leave this solution to cool. If you want to follow all the rules, let the solution cool to 10°C.
Pour the resulting solution over the caviar, cleared of ostriches, and leave it for 10-20 minutes.

According to GOST

To check if the product is ready, take a few eggs and crush them with your fingers. If the liquid splashes, it means that the caviar has not yet been salted enough, but if it flows like an oil solution, it means that the product has been salted.
Place the salted caviar on cheesecloth, hang the gauze over a basin and let the liquid drain. This process will take no more than a few hours.
Prepare containers for storing the delicacy - sterilize glass containers, rinse plastic containers in a solution of water and salt.
Place the product in containers, season it with a little oil and store it in a cool place.
This product is not recommended to be stored for too long. It is best to eat caviar within a few weeks.

In brine

How to pickle trout caviar without cleaning it first? You can use the following recipe. The main point is that the brine should be salty enough. Preparation of ingredients – 10 minutes. Need to purchase:

800 g red caviar
700 g of iodized salt (you can take 350 g of iodized table salt and 350 g of sea salt)
50 g sugar
1 liter of water

Spices to taste

Pour water into a bowl, add salt, sugar and all the spices.
Bring the liquid to a boil over medium heat, stirring occasionally. “It’s quite simple to check how high the concentration of brine is - just put in an egg or one potato. If the products float to the surface, then the brine is ready.” Cool the prepared brine solution to 55 degrees.
Transfer the unrefined product to the brine and, gently stirring with a whisk, wait until the film is completely separated.

When the trout eggs get rid of the egg, keep them in the brine for 15-20 minutes so that they are completely soaked. If you leave for 5-8 minutes, the trout grains will turn out lightly salted, very tasty and will be stored for 5 days (it is better to eat within 3 days). “If you salt it longer, the product can be stored for a week. Lightly salted grains taste better, but it is still better to salt them longer. This is necessary in order to remove all possible harmful microorganisms.”

“It is not the amount of salt that is important, but the holding time. If you suddenly overexposed caviar in a salty solution, you need to keep it in clean boiled water for several minutes.”

Place in a stack.
Transfer the dried caviar into a clean container and leave for a day; you can use it earlier).

Cooking time – at least an hour.

The total number of proteins is 192, fats – 136, carbohydrates – 81.5, calories – 2318.

“If this delicacy is not eaten within two days, it should be frozen in small parts. After defrosting, caviar can be used for various dishes."

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.

Tips for a fisherman: What kind of spinning rod for trout on commercial fishing grounds - Let’s break it down step by step

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:

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.

With soy sauce

To salt caviar with soy sauce, you will need:

350 g fresh caviar
2 tablespoons salt
4 tablespoons soy sauce
1 teaspoon coriander
1 teaspoon ground allspice
1 teaspoon dried basil

The solution is prepared in the standard way - sauce, salt and spices are mixed with water. After the solution has infused, you need to pour the main product over it and let it brew for 15 minutes.

Total number of proteins - 88.8, fats - 60, carbohydrates - 23, calories - 985. Cooking time - 40 minutes.

How to pickle red caviar at home, tasty and quick

A homemade delicacy can be no worse than store-bought. Therefore, it is important to buy a fresh product and follow the cooking technology. It is better to choose fish from the salmon order with red meat.

Since most stores sell fish frozen, the question arises: is it possible to salt caviar from frozen pink salmon? It is possible, but the carcass must be carefully defrosted first.

Ingredients:

pink salmon caviar – 400 – 500 grams;
purified water – 1 liter;
white sugar – 1.5 dessert spoons;
rock salt - exactly 5 teaspoons;
seasoning for fish - optional.

Steps:

The first step is to defrost the fish carcass naturally. First place the fish in the refrigerator, then defrost it in the kitchen at normal temperature. Carefully cut the belly with a knife, starting from the lower rear fin. Get the main ingredient.
Now it is important to separate the eggs from the films. You can do this with your hands by tearing the bag. Place them in warm, clean water to quickly separate the excess from the eggs. Slowly stir in a circle with a wooden skewer. The film comes off well. Strain the contents through a sieve and dry on a cloth towel.
How to pickle red caviar from pink salmon at home? Next, cook the brine, it is also called brine. Boil the specified amount of liquid, stir in a portion of table salt and sugar. The salty brine prevents the eggs from sticking to each other. Cool the liquid and pour the resulting brine into the container with the caviar for half an hour.
The last step is to strain the eggs through a fine sieve or cheesecloth. Then place them in a dry glass jar. Now, wondering whether it is possible to salt caviar from frozen pink salmon, it is not difficult to repeat this recipe. However, the shelf life of the delicacy on the refrigerator shelf should not exceed 4 days.

In sugar and salt

Salting using only sugar and salt is also possible. The taste of the delicacy is simply excellent. To prepare according to the proposed option, you need:

500 g trout caviar
70 g salt
35 g sugar
1 liter of water

Clean and dry red caviar thoroughly.
To prepare the brine, it is better to boil the water. But if you plan to consume the delicacy right away, you can do without boiling and immediately dissolve the salt and water in the liquid.
Pour the main product into a pan and add brine - you should get more of it. Leave for 15 minutes.
Stretch a thin layer of gauze over the dishes, the ends of which must be tied to the handles.
Pour the liquid through cheesecloth until it drains completely. It will take about 10 minutes.

Total number of proteins – 120, fats – 85, carbohydrates – 55, calories – 1464. Cooking time 45 minutes.

How to quickly and easily peel pink salmon caviar from the film

Using a whisk and boiling water

Remove with a mixer

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.

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:

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.

“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.

Five-minute caviar. Recipe

Five-minute caviar is made from fresh fish roe and is rightfully considered one of the most delicious dishes. In addition, it retains all natural properties, which is why it is very useful.

To prepare the “five-minute” you will need:

Red caviar
1 liter of water
6 tablespoons of salt (heaped).

Perhaps it’s worth starting with the fact that you need to get the most important ingredient - caviar. To do this, you need to rip open the belly of the “female” and remove the eggs into a bowl. Then, using a net, you need to break through the eggs. The net should be such that the eggs can easily pass through it and be cleared of excess mucus.

You can also clean the caviar using a knife. Having placed it on a cutting board with the eggs down, you need to push them out of the chaff with the back of the blade. It is better to start this action from the edge so as not to crush the eggs.

The next step is preparing the brine. Fishermen know the meaning of this word very well. For those who have not “hunted” fish, let us explain that this is just a solution for salting fish and caviar. To make this solution, you need to boil water, pouring salt into it so that it completely dissolves. It is better to remove the remaining undissolved salt. The brine needs to be cooled to room temperature.

Place caviar in the resulting solution and leave it for 5 minutes. Next, use gauze to strain the resulting dish. To get as much water out as possible, it is better to carefully roll the caviar on gauze.

The resulting caviar can be safely served. Some people like to spread it on black bread, some prefer to wrap it in a pancake, and others can simply eat it with tablespoons.

You can store this caviar in the refrigerator for no more than 3 days. However, as fishermen say, “five-minute” is not because it cooks quickly, but because it is eaten in 5 minutes.

Red caviar - five minutes

Ingredients

Red caviar
Salt

When cutting fresh red fish (trout, salmon, chum salmon, sockeye salmon, pink salmon and others), red caviar is sometimes found; it can be prepared at home or on the go in just a few minutes using the following recipe.

01. Trout with caviar

First of all, two eggs with caviar must be removed from the fish. Red fish contains a lot of caviar - up to 30% of the weight of the fish. In the example, fresh trout weighing about 2 kilograms contained 250 grams of caviar.

02. Two eggs with caviar

When the eggs are removed, the eggs should be torn apart, removing the films as much as possible, but you should not try too hard - there is a risk of bursting the eggs. It will be much easier to remove the films later. In the meantime, the main thing is to loosen the caviar a little so that it does not lie in too big a lump, otherwise it will be salted unevenly.

03. We tear apart the yasytki

The eggs must be thoroughly washed in cool running water to remove any remaining blood, mucus and the contents of burst eggs. A fine-hole colander or sieve is suitable for rinsing.

04. Wash the caviar

The washed caviar should be generously salted at the rate of one heaped tablespoon of salt for every 100 grams of caviar. It will not work to over-salt as the caviar will not take up the excess salt. After pouring out the salt, mix it with the caviar and leave to infuse for 5 minutes. Due to the fact that the caviar is salted for 5 minutes, the recipe is called “five-minute”.

05. Salting caviar

After 5 minutes of salting, the caviar should be poured with boiling water. It is worth paying attention that it is better to put the kettle on in advance, as it can boil for more than 5 minutes.

06. Pour boiling water

Then the water must be drained through the same colander or sieve. After heat treatment, the films from the caviar are much easier to remove, but it is still quite painstaking and tedious work that takes up most of the time for preparing red caviar.

07. Drain the salt water

Ready red caviar should be stored in the refrigerator. It is best to make classic sandwiches from caviar on fresh white bread with butter.