How to salt caviar in the home?

The answer to the question of how to salt caviar and what it takes is quite simple. First of all, you need to buy the fish with caviar and salt, which is necessary for preservation of this valuable nutritious product.

Among the great variety of species of marine and freshwater fish there is one from which everyone can cook a wonderful delicacy, namely salted caviar. It's about river trout. The peculiarity of trout caviar is that after freezing it becomes unsuitable for frying, because with this method of treatment it turns out to be very stiff and dry. Ideally, if you have fresh fish, but also in the case when you bought frozen trout with caviar, its salting can be an excellent alternative to cooking in a frying pan. Before you salt caviar from frozen fish, it must be thawed.

Caviar in this fish is in special cavities, which are called yastyeks. In the abdominal cavity it is connected by a thin film. The caviar is carefully removed from the abdomen of the fish. Before salting the trout caviar, all the eggs are carefully separated, rubbing it through a sieve with large mesh. This technology is not new, because that's how it is done at specialized plants. There is another way of dividing the eggs before you salt the caviar. This method uses a sleeve made of ordinary gauze (in several layers), which is tied on one side. In it put the caviar taken from fish and begin to wash it thoroughly with water. As a result of these actions, the film covering the eggs is washed off and carefully removed.

Purified caviar is poured with a tuzlnuyu solution, which is prepared from pure drinking water and table salt. When it is cooked in water mix a large amount of salt and spices (for lovers of piquant taste). The amount of salt is calculated as follows: a glass of water requires 2 tablespoons of salt. The prepared solution is brought to a boil over high heat and boiled until the salt dissolves completely. The prepared solution is cooled to a temperature of 18-20 ° C, after which the prepared eggs are placed in it for several hours. After salting, the brine is drained off. Ready caviar has one drawback - in the refrigerator it can be stored for no more than 2 days.

Another fish, which caviar is popular with fans of fish delicacies, is pike. On the question of how to salt pike caviar there is no definite answer, since there are several ways of pickling. But the same for all cooking recipes is preparing it for salting. The caviar needs to be carefully removed from the belly of the fish. Most often, it is gently wiped through a sieve with appropriate holes. The fully ripened pike roe is relatively easily separated from the film.

Before salting with pike caviar, it is necessary to prepare a saline solution. It is best to check the density of the solution using conventional potatoes. After the salt dissolves in hot water, a piece of raw potatoes is dropped into it. A good solution will not let the potatoes sink to the bottom, but will push it to the surface. Cooled solution pour prepared caviar and gently mix. The time of pickling is 10-20 minutes, after which the solution is drained. In the resulting eggs add vegetable oil. Such a product can be stored in the refrigerator for up to 30 days.

Another quick way, how to salt pike caviar:

- the caviar taken from the fish is poured with cold water so that it covers it by 1 cm;

- caviar gently stir with a fork until all the films have left;

- water is drained and scalded with boiling water;

- remove excess water and salt well, add a little lemon juice, mix and pour in vegetable oil;

- After 24 hours the caviar is ready for use.

Similar methods can salivate any other caviar. Bon Appetit!