There are many options for salting fish caviar, but do you know how to salt red caviar so as to emphasize its exquisite taste bouquet and preserve useful elements? It is interesting to know that caviar is, of course, a delicious product, but also a kind of medicine. Thanks to it, the body recovers faster after various diseases due to the active participation of protein in the construction of new cells.

How to salt red caviar

In order to qualitatively salt red caviar at home, it is necessary to somehow remove it from the fish and properly prepare it.
At first, the acquired carcass should be thawed naturally, avoiding sudden jumps in temperature indicators. For this purpose, the fish must first be sent to the shelf of the refrigerator compartment, and after a while put out for thawing in the room.
Then, cutting the belly of the waterfowl along, you should remove the bags with granular contents from it and rinse them in chilled water.

For the next stage of cleansing the pleus, different methods are used.

For example:

  • you can break the bag with your hands by rolling it in your palms;
  • or place it in warm water, and gently stir with a fork or wooden stick;
  • it is allowed to use an improvised means (a badminton racket or a large sieve), along which it is necessary to move the bag up and down without pressing, and the eggs will gradually pass through the cells.

How to salt red caviar in brine

In a wet salting, a special brine is used - brine.

To make it, you need:

  • 1000 ml of water;
  • 0.3 - 0.4 kg of caviar;
  • 5 tbsp. l salts;
  • 2 tsp granulated sugar;
  • 3 tsp sunflower oil;
  • spices to fish as desired.

Step by step cooking:

  1. Combine salt and sugar in boiling water.
  2. Pour caviar with cooled liquid for 10 - 15 minutes.
  3. Pour the main ingredient into a colander, remove the remaining whitish films.
  4. Spread eggs on a paper towel, carefully select unnecessary film residues manually.
  5. Put the product in a glass jar.
  6. Put in the refrigerator.

Keep caviar prepared according to this recipe should be no more than two days, because this is the most sparing method of salting. But it retains to the maximum useful elements and taste.

Dry salting method

For the dry method of salting, pink salmon caviar is most suitable.

For the recipe you need the ingredients:

  • 500 g of caviar;
  • 1 tbsp. l coarse salt.

Stepwise actions:

  1. Clean the product from films and pails.
  2. Put water on the fire, bring to a boil.
  3. Place the eggs in a colander and dip in salted boiling water for 20 seconds.
  4. Wipe gently with a large sieve.
  5. Pour the eggs into enameled dishes and add salt to them in small parts, mixing with your hands or a spoon from a tree.
  6. Put the finished product in pre-sterilized glass jars.
  7. So that the eggs do not stick together, you can add 1 tablespoon of pure vegetable oil.

The marine delicacy of dry salting can be stored in the cold for 10 to 14 days.

With vegetable oil

Often, vegetable oil is used in the recipe for salting trout or pink salmon caviar, due to which the eggs do not stick together and are stored for a long time.

For the recipe use the components:

  • 0.3 kg of caviar;
  • 0.2 l of water;
  • 2 potatoes;
  • 0.15 liters of vegetable oil;
  • coarse salt to taste.

You must complete the following steps:

  1. Peel caviar in a convenient way.
  2. Prepare the solution by combining the salt with warm water.
  3. Readiness is checked by lowering peeled potatoes into a liquid. When the root crop emerges, the brine is ready.
  4. Pour them caviar to the top. Insist 3 hours.
  5. Cook another serving of brine. Put caviar on cheesecloth and rinse with new freshly prepared liquid.
  6. Transfer the almost finished product to a sterilized glass jar and completely fill with oil.
  7. Roll up the lid.

Damaged eggs in contact with fresh water harden. For this reason, salt water (per 1 liter of 30 g of salt) should be used to rinse the product.

How to quickly salt red caviar

To quickly and correctly salt red caviar, it is better to use it fresh or chilled. Frozen product will not work as high quality as we would like.

For this recipe you will need:

  • 1 kg of caviar;
  • 1 kg of salt;
  • 3350 ml of water;
  • skimmer;
  • plastic sieve;
  • cleaning grate;
  • olive or corn oil;
  • glass jars.

Step-by-step instruction:

  1. Clean the product from the film and rinse with water.
  2. Prepare a saline solution. Heat water and add salt just before boiling. Allow to boil and cool.
  3. Rub caviar through the grate to remove unnecessary residues.
  4. Pour it into water for 10 - 25 minutes, depending on the desired degree of salting.
  5. Put the product in order to dry on a towel for 2 - 3 hours.
  6. Grease the eggs with oil. Gently mix by hand.
  7. Sterilize glass jars and put caviar in them.
  8. Cover the top with oiled paper and close the lid.

It is recommended to use a sieve with cells 3-4 times larger than the eggs.

With lemon juice and herbs

For salting, you can use various spices and herbs to taste.

Essential Ingredients:

  • caviar - 500 g;
  • salt - 2 tsp;
  • vegetable oil - 100 ml;
  • lemon - 1 pc.;
  • ground white pepper;
  • greenery.

Cooking:

  1. Pour peeled caviar into a large plate.
  2. Salt, pepper.
  3. Pour in the oil and squeezed lemon juice.
  4. Cover tightly. Leave in the refrigerator for 120 minutes.

Chilled delicacy with chopped fresh herbs on top is served at the table.

Salted Frozen Caviar

Sometimes there is a need for salting caviar of red fish, which was previously frozen. In this case, it is necessary to properly defrost the product naturally (in the refrigerator) so that sudden changes in temperature do not negatively affect the eggs. Due to aggressive defrosting, they can lose not only their shape, but also their taste.
After that, it remains only to get the caviar, sprinkle with vegetable oil and mix gently.

For cooking you need:

  • 300 g caviar;
  • 50 g of salt;
  • 600 ml of water;
  • 1 tsp vegetable oil.

Cooking:

  1. Release eggs from excess films.
  2. Boil water, combine with salt.
  3. Pour the caviar completely with the resulting and slightly cooled brine for 7 to 10 minutes.
  4. Drain and dry the eggs on a disposable towel.
  5. Put the product in a glass jar and sprinkle with oil, gently stirring.

Salted caviar extracted from thawed fish must be used in a short time.

Product Storage Conditions

Freezing red caviar under industrial conditions is only welcome if it comes to “shock therapy”. Today, technologies have been developed so that the frozen product does not lose its beneficial properties. So, eggs are mixed with salt and sharply frozen in hermetically sealed containers at a temperature of -18 degrees. In this form, caviar can be stored for 2 years.

At home, it is impossible to avoid the death of many useful substances in caviar. If necessary, it is worth decomposing the product into cans and immediately placing them in the freezer.

The optimal shelf life of hermetically packed elite caviar is no more than 12 months at a temperature of -4 - -6 degrees. It is not recommended to use tin or plastic containers for storage.

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