Today, pampering homemade fish delicacies is no longer as accessible as before. Products are not only expensive, but also cause great doubts about their quality, which is especially true for caviar, because it is not thermally processed. The process of salting it is not complicated, therefore, knowing how to salt trout caviar at home, any housewife will fulfill it with ease.

Preparation of caviar for salting

The most exquisite fish delicacy, of course, is caviar. Not a single celebration can do without such a sumptuous snack. Recently, fans of such a product are increasingly faced with a mismatch of its quality with the price. Therefore, many became interested in how to independently salt trout caviar. You can accomplish this in several ways, most importantly, choose a quality product.

There is a classification of caviar, which is worth knowing for both those who salt and those who simply eat it:

  • Fangillum, when caviar is salted right in the fagot. Such a product can be stored no longer than a month, and it has a rather peculiar aftertaste.
  • Payusnaya. Salting occurs according to a special recipe by pressing. The result is a single mass with a long shelf life and with pretty good taste.
  • Granular caviar. The most delicious, as for ripening, already ripened caviar is used.

The process of salting is not as complicated as the preparation of caviar, which consists in extracting the product from the pail, that is, from the film. There are different methods to do this, and each has its pros and cons.

  1. You can process caviar using regular gauze. To do this, the fabric needs to be folded in four layers, put a spaghetti with caviar in the center, lower it into a saucepan with warm water and do the usual rotation. The film will fall off, and the eggs will remain on the gauze.The method is simple but long.
  2. There is a quick way to clean it, when the sponge with caviar is immersed in hot water for a couple of seconds, as a result of such heat treatment, the film will leave and you just have to choose the caviar.
  3. Another painstaking method is to cut the hawk in half and draw caviar from it.
  4. You can also cut the film in different places, lower the product into a container of warm water and stir with a whisk. After, caviar should be poured into a sieve and remove the remnants of the film.

How to pickle trout caviar according to a classic recipe

You can salt trout caviar in different ways, but we will start with the usual classic recipe. For this, in addition to red caviar, you will need sea salt, sweet sand and water.

Cooking method:

  1. Once the processing of the eggs is completed, you can begin to prepare the brine. To do this, pour water into a stewpan and light a fire. As soon as the water begins to boil, roll dry ingredients. A liter of liquid will require a glass of table salt and half a glass of ordinary granulated sugar, that is, a ratio of 2: 1.
  2. We cook the brine for eight minutes and cool, since the hot composition will simply boil caviar.
  3. We put caviar in the solution and wait five minutes. If you plan to store the product for a long time, then leave it to pour out for half an hour.
  4. Then we spread the finished delicacy in a glass container and put in the cold.

Cooking in brine

Trout caviar has excellent taste, while it is rich in protein, acids and vitamins that are important for our body.

Often caviar is salted in a special solution of table salt - in brine. By the way, this recipe is good because caviar does not need to be cleaned from the film, in the process of salting the eggs themselves will be freed from it.

Cooking method:

  1. In a container, we mix 650 g of iodized salt and 50 g of granulated sugar, pour free-flowing with a liter of water and put on fire.
  2. Bring the solution to a boil and cook until the sweet and salt granules dissolve.
  3. Cool the brine, but only to 50 degrees, and put caviar in it. With a whisk, mix the eggs so that the film wraps around it.
  4. We leave the eggs in the solution for 20 minutes, and then pass through a sieve to leave the whole brine.
  5. We store the finished delicacy in the cold for no longer than three days. If after this time the caviar still remains, it is better to put it in the freezer.

In sugar brine

Sugar brine is another method to salt caviar. For this, you also need to clean the eggs from the film and prepare the brine.

Cooking method:

  1. In a liter of water, mix 80 g of salt and 40 g of sweet sand, boil the solution, fill it with caviar and leave for 20 minutes.
  2. Then take gauze and pour caviar on it directly with brine, leave the product for half an hour so that all the liquid comes out, and the eggs are slightly dried.
  3. Transfer the finished delicacy to a transparent container and keep in the cold. After a couple of hours you can treat the guests with caviar.

Fast salted trout caviar

If you expect guests and really want to feed them home-made red caviar, then a quick salting method will allow you to prepare such a product on time.

Cooking method:

  1. In clean dishes, we put already peeled eggs, pour it with a mixture of salted and sweet granules in a ratio of 2: 1.
  2. Gently knead the caviar and wait 15 minutes.
  3. Then we shift the eggs to cheesecloth and tie them so that excess fluid comes out.
  4. Then we put the salted snack in a glass container and send it to the cold. After five hours, you can serve the delicacy to the table.

Spiced Caviar

Many people think that caviar brine does not need to be added except for the main ingredients, since various spicy additives will only spoil the taste of fish delicacy.

In fact, the spicy ambassador will give the finished product an even greater aroma and noble taste.

Ingredients:

  • 45 g of salt;
  • 20 g of sweet sand;
  • three peas of pepper;
  • a couple of grams of salt;
  • cloves;
  • a pinch of fresh (dry) ginger.

Cooking method:

  1. In 500 ml of water, stir the granules of salt and sugar, send the composition to the stove and wait until the solution boils.
  2. Then we put all the spices in it and immediately extinguish the fire.
  3. Cover the marinade with a lid and cool to 50 degrees.
  4. After that, you need to strain the brine, immerse the caviar (150 g) in it, stir well and wait 25 minutes.
  5. Pass the brine through a sieve or cheesecloth and transfer the eggs to the prepared container. We put the snack for several hours in the cold, after which you can eat a delicious product in any convenient way.

Salted Trout Caviar with Lemon

Another amazing way to salt caviar is to add lemon to the brine. As a result, caviar is obtained with an amazing taste and aroma. For the recipe, it is better to take sea salt, and for watering - any sunflower oil.

Ingredients:

  • 160 g of caviar;
  • half a lemon;
  • a spoon of sweet sand;
  • two spoons with a hill of salt;
  • two tablespoons of oil;
  • 600 ml of water.

Cooking method:

  1. Remove the crust (zest) from the lemon and squeeze the juice. It is better to do this so that there is no excess pulp and seeds.
  2. Pour lemon peels with water and boil for three minutes, then pour in salt and sweetener, cook for a couple of minutes. After brine, filter and cool to 50 degrees.
  3. Pour citrus juice into the cooled liquid, lay the eggs, stir and wait 25 minutes.
  4. We put caviar in a colander or sieve, shake off the remaining liquid from it and put the snack in a jar. We oil it and serve it to the table.

How to determine trout with caviar or not

Probably it will not be news to anyone that caviar is found only in females, so you need to be able to distinguish it from males. It is quite simple if you know some rules.

Unlike the male, the female is larger in body size, but her head is small, and her teeth are smaller. But the male is the opposite - a small body, a large head and a lot of sharp teeth. If the fish has a lower jaw at the end bent up, then in front of you is a male of a respectable age and certainly not a female.

To choose trout with caviar, you need to carefully look at the abdomen. If the fish was caught during the spawning period, then the caviar itself will be pulled out.

If the abdomen is dense, and the hole on it is widened and has a pink (red) color, then the fish is exactly with caviar.

Now you know how to cook a real delicacy at home. If you still salted the fish, then you should not worry - just fill it with ordinary boiled water or black tea and leave it for 10 minutes.

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