How to salt salmon caviar at home?

Cutting pink salmon is not difficult, so most housewives prefer to buy whole fish, and as a bonus they can get inside the caviar. To make a popular delicacy out of it, you just need to know how to salt salmon caviar at home. Nevertheless, in order to do this, it is necessary to take into account some subtleties, otherwise the product will be irrevocably damaged.

Preparation of caviar for salting

• As a rule, the preparation of caviar for the ambassador is the same for all recipes, but after that you need to specifically target it.
• The tricks for cutting pink salmon and preparing caviar include:
• Before cleaning pink salmon, its abdomen is opened with a knife with utmost care, because inside there may be caviar. It is also important not to damage the integrity of the film protecting the eggs.
• Caviar salts salted no later than a day after they were removed from the fish.
• Before salting, caviar is carefully removed from the pails (films), if required by the recipe.
• After separating the film, the eggs are very thoroughly washed at least three times.
• Before salting, they are slightly dried, even when wet salting is used.
• The shelf life of the finished product and the time after which it can be consumed vary depending on the methods of preparation and storage. For example, if we salt pink salmon caviar without oil and store it in a regular refrigerator chamber, then the period will be 2-3 days.

Pink salmon caviar - a classic recipe for salting

Standard caviar cooking technology is no big deal. The brine in this case includes only 3 ingredients: water, salt and sugar.

What is needed:

• 1 liter of water;
• 2 tbsprock salt;
• 1 tsp Sahara;
• 400 g of caviar.

A deep pan is taken, filled with water, after which salt, sugar is poured out and it is placed on the stove. The brine is brought to a boil and at the same time it is gently mixed. After the water boils, the pan is removed from the burner. It must be cooled to a temperature of approximately 40-50 degrees, otherwise the caviar will be boiled in hot water.

Pre-cleaned eggs are transferred to the pan and salted for 15 minutes to make salted caviar. For those who like a more salty taste, you can hold it for another half hour, then the brine is poured.

Salt caviar in the fastest and easiest way

There is another primitive recipe for making red caviar at home even without using a pickle. Cooking time is about 5 hours.

What is needed:

• 500 g of caviar;
• 2 tsp salts;
• 0.5 tsp Sahara.

Caviar is cleaned of the film and laid out in a deep plate, salt and sugar are added. It is necessary to mix everything slowly and carefully so that the eggs do not burst. Then the caviar is covered with another plate and pressed on top of the supporting weight. It can be a bowl with water, a mug, etc. Salting lasts for 5 hours, after which you can eat the product as food. Such caviar is stored for no more than two days, but if there is a lot of it, and the expiration date is coming to an end, then you can remove the delicacy in the freezer.

Important: you can defrost only once, otherwise there is a risk that the eggs will burst due to the temperature difference.

Salting with vegetable oil at home

What is needed:

• 100 g of caviar;
• 0.5 tsp salts;
• 0.5 tsp Sahara;
• 0.5 tsp vegetable oil.

Caviar is placed in a sieve and washed under a gentle stream of cold water, after which it is transferred to a jar. Salt, sugar and vegetable oil are added. The can is tightly closed with a lid and put in the refrigerator for 9 hours, after this time the delicacy can be eaten.

Caviar salting recipe for long-term storage

What is needed:

• 500 g of caviar;
• 1 liter of water
• 1 washed scalded potato;
• salt to taste.

First, a brine (brine) is made. Water is poured into a pan and brought to a boil, after which it is removed from the stove. You need to let it cool slightly, then put the potatoes in there, start adding salt and stir. Salt is necessary until the potatoes are on top. You can do this without fear of salt, the main thing in this case is not to overexpose the caviar.

After the brine has completely cooled, caviar is placed in it. Based on personal preferences in terms of salting intensity, the exposure time in brine is from 5 to 10 minutes, not more.

Salted caviar reclines on cheesecloth or colander so that the brine is completely stacked. Then it is transferred to a paper towel or dry gauze folded in 3 layers and evened out with a thin layer. This is necessary in order to absorb as much moisture as possible. It will not be superfluous to get wet from above. If there is an excess of moisture in the caviar, then it acquires an unpleasant odor and the shelf life is reduced.

Ready caviar is transferred to a jar and cleaned in the refrigerator. An important point: it should be stored always closed and only in this container. If there is a desire to feast at the same moment, then the caviar is simply transferred to any dishes.

Cooking with dry ambassador

 

You can cook caviar almost without using a brine, then its shelf life will increase significantly due to the fact that it will be stored directly in a natural preservative - salt.

What is needed:

• 250 g of caviar;
• 2 tbsp salts;
• 1 liter of water;
• 0.5 tbsp sunflower or olive oil.

Paws with caviar are removed from the fish and transferred to a colander. Water is boiled in a saucepan, where 1.5 tbsp is added. salt. When the brine begins to boil, a colander with caviar drops for about 20 seconds, no more so that the eggs do not cook and do not burst.

Then the caviar is pulled out, the eggs are removed from the pails and carefully placed in a plastic or glass container. There they are flattened along the bottom with a wooden spoon and sprinkled with salt on top.After that, the caviar is gently mixed for uniform distribution over all eggs.

The finished product is Packed in a glass jar, pour refined vegetable oil on top, tightly close the lid and put in the refrigerator.

A quick way to salting with lemon and herbs

This is an unusual method of preparing red caviar especially for gourmets who prefer various spices and spices. It is a bit more complicated than traditional salting methods, includes more ingredients, but the result is definitely worth it.

What is needed:

• 500 g of caviar;
• 1 tbsp salts;
• 100 g of vegetable oil;
• 0.5 tsp ground white or black pepper;
• 1 lemon;
• greens to taste.

Caviar pre-cleared of paws is laid out in a deep plate. Salt and pepper are poured, freshly squeezed lemon juice and oil are poured. Everything is very carefully mixed, after which it is covered and put in the refrigerator for about 2 hours. Ready-made caviar is served sprinkled with greens on top.

Why is it better to use white pepper instead of black: it has a more delicate aroma and gives the finished caviar a certain flavor. It is usually sold in the form of peas or ground. If there is no desire to conduct experiments with the dish, then it is better to use black pepper.

What is the best way to store prepared caviar

Home-made pink salmon caviar is not only delicious, but also a vitamin-enriched delicacy.

In order to preserve the beneficial properties and taste of the product, you must follow some rules:

• The best container for storing caviar is glass. Plastic and metal can spoil the taste or add an unpleasant odor.
• The best storage temperature for caviar is from 2 to 6 degrees.
• After freezing, the delicacy will lose all useful trace elements and partially lose its taste, so this should only be done as a last resort.
• In the traditional method of salting, the recommended shelf life is not more than 2 days.