Quality standards are easy to remember; red gills, clear eyes, and a non-fishy smell are sure indicators that the fish is fresh. Now it's time to cut the fillet, walk with a sharp knife along the ridge of the fish and under the head, and then move the knife from the ridge to the belly, fragmentarily separating the flesh from the bones. We put the bellies up without oil filling, since they themselves are quite fatty. To do this, hold it for a while on the bottom shelf of the refrigerator. This method is very simple, and therefore you can salt trout or salmon according to the recipes of Scandinavian cuisine in your kitchen. In Scandinavian cuisine there are also express recipes for preparing salted fish.

If the fish is salted according to this recipe in the morning, then after dinner you can treat it to.

Fish fillets and steaks - delicious and healthy food, with which no one will argue. And though River fish inferior to the sea in its main characteristics, yet it also has the right to be saline. There is an opinion that it is impossible to oversalt fresh trout, since the fish itself knows how much salt to absorb. Cut the fillet into beautiful random pieces and serve it to the table. Put coarse salt on the bottom of a glass or plastic dish, and on top place the grated fish fillets, skin side down. This is a great way to protect yourself and your family from the crowded marketplaces. We cut the fish into pieces and put them in a container, which we remove the refrigerator.

By salting the fish a couple of times, you will find your ideal proportions, and your salted salmon or trout will never stay in the refrigerator for a long time. Many people like to feast on salted trout or salmon, but it is better not to buy ready-made fish at the store right away, but to cook it yourself. Put the finished trout in a glass container, and twist the fillet into small rolls. If you buy a finished product in a store, then you can get frozen, or undersalted or, on the contrary, salted fish.

Homemade lightly salted trout, the recipe for which I propose, must be kept in the refrigerator. To get a feel for where the bones are, just slide your finger along the fish from the head to the tail.

After watching this video recipe, you will personally see that salting trout at home is very simple and delicious. Who among us does not like to drink sweet tea, yes with lemon, and eat a sandwich with a red fish - fat, salty and incredibly tasty? If you have fish that is not gutted, then we will completely gut it and get rid of the head, rinse it. That is, if the technology is not violated, then it is quite difficult to oversalt the fish. We close the container with a transparent film, this will prevent the penetration of excess odors, and remove the refrigerator. The fillet is laid out in such a way that the skin is on the bottom, and then sprinkled with spices. The container is covered and a cool place or refrigerator is immediately placed.

The resulting mixture is applied to fish fillet, melts a little and gently rubs in. The fillets, pre-treated with the mixture, are folded into a suitable container and poured with vodka. We coat the trout abundantly with coarse salt on all sides, more where the skin is, for a piece like mine is 1 kg, it took three tablespoons, we are not afraid to oversalt, the fish takes so much salt, homemade salted trout recipe how much she needs. Fish prepared according to this recipe can be consumed in an hour or two. You just need to cut the fish as thin as possible so that it is saturated faster. Large fatty pieces are salted for a long time, and long-term salting minus juiciness, loss of taste and tough meat. The carcass is carefully gutted, the head, fins and tail are cut off, the ridge is cut out.

And what does this mean in our case? We do not discard the remaining tail and head, as well as the fins - they will turn out to be beautiful. On the table, we should have 2 pieces of fillet without large bones - on the skin. Those that are in the region of the ridge and sternum. We do this with the help of special tweezers. If you salt the fish in this way during the day, it will be ready to eat in the evening. Salting a ram at home how to salt a ram correctly Everyone knows that salted fish is stored longer. Experts say that it is much tastier, but if there is no choice, frozen will do. We keep the vessel with trout at room temperature for eight hours, after which you can remove the refrigerator, where it will reach a suitable state in two days.

Stir thoroughly until the salt disappears completely and fill with the consistency of the trout. On a plate or tray, mix salt and sugar in the specified proportion - two parts salt and one part sugar. Homemade salted trout is a very tasty, nutritious and healthy snack for a festive table and for everyday breakfast. Dry the surface of the fish, weigh each piece and rub it with salt and sugar in proportion to the weight. By the way, with salted trout at home, you can cook delicious holiday canapes... And also delicious!

However, the result will more than pay off all the efforts, because you can make so many wonderful dishes from the delicious slightly salted red fish - from sandwiches to salads. Keep the fish at room temperature for 4 hours and then remove the refrigerator. In order to salt trout at home, you will need following products... Salmon species of chum salmon, pink salmon, salmon itself, as well as chinook salmon, salmon and trout are gourmet products, valued for their high taste and nutritional qualities. Regular consumption of salmon meals prevents the development of atherosclerosis, lowers the level of bad cholesterol, and helps to normalize blood pressure. It is best to use fresh fish, although fresh frozen fish can also be salted.

There should be no unpleasant smell, and the meat should be homogeneous, clean, not loose, and the skin should be shiny. If you want to cook lightly salted trout quickly, for example, for an evening celebration, salt the fillet not whole, but cut it into slices. Pork pilaf photorecipe, there are dozens, hundreds of pilaf recipes, but no, probably even thousands. Detailed step by step photo baked stuffed meatloaf recipe edited slideshow for you meatloaf minced meat stuffed with omelet and raw carrots baked sleeve oven. And do not pay attention to the malicious comments of the Ukrainians, they will soon bite their elbows out of envy. If the cube does not sink, then there is enough salt, and if it drowned, then you need to add.

Almost all species of this fish family are subject to salting at home, but unlike chum or pink salmon, salted trout at home will not be so dry. Sprinkle pieces of trout fillet with salt, add dried dill, granulated sugar and a little vodka to them. Before purchasing the main ingredient, you need to assess its quality. Transfer the foil homemade salted trout recipe wrap well and put the refrigerator for a day. The most common of these are rainbow trout and brook trout. The main difference is that trout is a lean fish rather lean and all its fat is located in the abdominal part. One of the most simple technologies, since it does not require the preparation of the marinade.

There are many options for dry salting of trout at home, so below are several recipes from which you can choose the one that you like the most. To make the marinade, you will need one liter of water, two tablespoons each of salt and sugar, and five sweet peas. As you probably already guessed, the ratio of salt and sugar = 1 tablespoon to 1 teaspoon. Salt the fish ourselves river trout marinade from olive oil and spices. When serving salted trout on the table, cut it into thin strips without the skin, remove it from the fish strips, and then put the fish on a slice of buttered bread.

Then we put her refrigerator for 12-20 hours, after that we remove the excess salt, and the slightly salted trout will be ready for use. If you are buying not a whole fish, but half of the carcass, then it is desirable that it be from the part where the head is located. During this period, it will completely absorb the required amount of salt, retain all its beneficial properties and, when consumed, will not cause any doubts about its readiness. For example, an extremely interesting option is when everyone's favorite Herring is made under a fur coat, replacing herring with trout. Wash the fish, remove the head, tail and entrails, rinse thoroughly and dry well. Place each piece in a plastic bag and place them in the freezer.

Peel the trout fish, wash with running water and cut into pieces 2.5 centimeters thick. Trout belongs to the salmon family, known for their delicate taste and beautiful meat. There are different types of trout, but the store is more likely to buy brook trout or rainbow trout. Serve trout prepared in this way, preferably with vegetable oil. But, if you wanted to buy a piece of raw fish in a store, then you can salt it yourself. In this case, you will always be sure that the salmon will be really fresh and lightly salted. If you have frozen fish, leave it at room temperature for a few hours. But, in any case, do not put the fish in the microwave - defrosting should take place quite naturally.

In order to properly prepare the fish, we need culinary scissors, a cutting knife, a container for fish, oppression, and the most important thing - a mixture for salting bacon. Usually fish up to a kilogram are salted for a day, the greater the weight of the fish, the longer the salting lasts. Connoisseurs and connoisseurs fish dishes they know perfectly well that one of the most delicious and useful fish is the trout.

It is never cloudy or homemade salted trout recipe dirty water, perhaps this is what determines its delicate and pleasant taste. This fish contains a large amount of useful substances for the human body vitamins A, D, E, B, potassium, sodium, zinc, copper, iron, phosphorus, fluorine, calcium. Step 3 Put the peppercorns on one layer and Bay leaf, cover with a second layer, wrap cling film or foil, put the refrigerator for a day.

We have already written about how to salt red caviar at home here. After checking many delicious and not very recipes, I settled on the most worthy option in my opinion. I will not talk about storing such a fish, since it is not stored at all, but eaten within an hour, it is too tasty! I read that you can add during salting, but still there is nothing tastier than just fish without additives. I have never tried to pickle salmon, but from the photographs, even the desire appeared. Don't have an account yet? How to deliciously salt red fish at home we cook salmon or trout fillets. With an ordinary stone, everything will work out too, but it is the sea that turns the usual lightly salted fish amazing fillet of salmon or trout, salted at home.

If you leave the fish in the marinade, it will be salted more and more every day. It would be more accurate to say the processes, because there are several ways of salting at home.

If you cook according to this recipe in the evening, then in the morning you can already enjoy sandwiches with tender fish. While the brine is cooling down, cut the fish into thin pieces, while removing the bones. No, the product will not lose its fishy taste and smell, but it will become more aromatic and noble.

It is advisable to cook the brine with sea salt, it is ideal for trout, even if the fish is river. We shift the product to clean jars, pour oil on top and you're done. Contact information Editor-in-chief of the portal Ekaterina Danilova E-mail Editorial office phone 7 926 927 28 54 Editorial office address.

Delicious lush, unusually air pancakes disappeared from the plate before reaching the main table, however, the home appreciated and asked them every Sunday. Homemade stew recipe All of us will take that the stew bought in the store today is not.

Mackerel snacks Lightly salted tender mackerel 1 kg of mackerel, rinse, peel, cut off the head and tail, wipe dry. Of course, when choosing a fish, be sure to examine its gills; they should not be brown or gray. In general, in large supermarkets, you can pick up quality fish of the salmon family, which, after salting, will make an excellent appetizer. If you bought trout or caught it on a fishing trip, and it turned out to be caviar, you are incredibly lucky.

Then we put the snack in clean glass containers and send the refrigerator. Then we cut the resulting fillet into small slices, which we transfer to the container intended for salting. Pour the resulting solution into a container with fish, cover the fillet with a plate and set the oppression on top. Salted trout is usually served, sprinkled with herbs and garnished with lemon wedges. On the third day, take it out, cut it in half, pull out the ridge and bones, cut obliquely into thin slices, fold the jar, close the lid, sprinkle with lemon. If you liked our site, express your thanks by clicking on the buttons below.

It turns out that such a variety of salads and snacks can be made from beets. I liked the Korean-style appetizer very much, I really like Korean-style carrots, well, I think this is no worse, and maybe even better. This appetizer has won its popularity all over the world not only with its amazing taste, but also due to its property to suit any kind of spirits, perfectly shading the subtle notes of each of them. Salting domma trout in many ways resembles the preparation of salted lard. So very soon some intricate fondue recipe will appear.

If, when buying a whole trout, it contains caviar, many culinary specialists prefer to salt it. Such a product is not stored for too long: from several days to 2 months (depending on the preparation method).

Salted caviar can be served as an appetizer, garnished with salads or sandwiches, or stuffed with pancakes. The salting process itself requires a minimum of effort and a small amount of time for cooking.

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Cleaning

Before salting trout caviar at home, it must be cleaned of film. To do this, you can:

• Pass the caviar through a specialized colander with large holes so that the film remains on it. This method is most often used in industry.
• Dip the caviar into a sleeve of several layers of gauze, and rinse it with clean cool water until the film comes off.
• Dip the eggs into a container of water and manually separate the eggs from the film. It is long lasting, but the most effective method peel the trout caviar.

Normal salting

To salt trout caviar, you must:

• Place the washed caviar in a colander and let the water drain.

  How to remove film from red caviar

  Then spread over a wide platter.

• Mix sugar and salt in a 1: 2 ratio and sprinkle the caviar evenly. After 15 minutes, put it back in a colander and let the liquid drain out.
• Salted caviar should be placed in a glass container and stored in the refrigerator. After 4 hours, the product will be ready for use.

Caviar salted in this way can be stored in the refrigerator for up to 2 months.

If the caviar is too salty, you can rinse it with water at room temperature immediately before use - the excess salt will go away. Do not rinse caviar before storing it in the refrigerator.

Salting in brine

You can cook salted caviar using brine. To cook brine, you must:

• Pour 2 tablespoons of salt and 2 teaspoons of sugar (without a slide) into a glass of water.
• Bring brine to a boil. Maintain temperature until salt and sugar are completely dissolved.
• Cool the broth to room temperature and pour it into a glass container.

For salting caviar in brine, you should:

• Dip the caviar into the cooled brine.
• Soak the eggs in a salty solution for an hour.
• Rinse the caviar with lukewarm water. Pack in a glass container, cover and store in the refrigerator.

Caviar salted in brine remains fresh for 1-2 days. This method is good for fast food salted caviar, which will be used immediately.

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Red caviar is a valuable delicacy with many useful properties... In stores, it is sold already peeled, salted and packed in containers.

How to separate trout caviar from the film?

Fresh unsalted caviar cannot be sold, as it quickly deteriorates.

When cutting a carcass of a red fish, you can find a yastyk - a film bag that contains caviar. To salt a delicacy, you must first of all get rid of the roe films, otherwise the caviar will acquire an unpleasant bitter taste. The product must be thawed before cleaning.

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Cleaning and salting

You can remove the film from red caviar at the same time as preparing it for storage. This requires:

• Prepare brine at the rate of 3 tablespoons of caviar per liter of water.
• Pour the brine into an enamel container, bring to a boil, cool to about 60 degrees.
• Dip the eggs with caviar in the heated brine and leave for 30-40 minutes.
• Taste the caviar: if there is not enough salt, leave it in brine for a while, rinse the salted product in running water.
• Gently stir the caviar with a whisk when it has reached the desired level of salting. During mixing, the caviar will begin to separate, and the films will remain on the whisk: they must be constantly removed, if they dissolve, the product will become sticky.
• Catch the caviar with a spoon, spreading it in an even layer on cheesecloth.
• Cover the gauze with caviar with a thick paper napkin and pat it lightly: this will help dry the delicacy and get rid of excess films.
• Wrap the caviar in cheesecloth and hang until the water drains.
• Transfer the caviar to a glass container and refrigerate.

Before you immerse a delicacy in the brine, you need to check its temperature by throwing a small piece of caviar into it. If the color of the product has not changed, the temperature is optimal.

other methods

If you don't plan to salt the caviar right away, you can clean it from the film in several ways, for example:

• Break the eggs into several parts and gently knead each one until all the eggs are separated from the film.
• Put plastic bags in a colander with large holes, pour boiling water over, and shake the sieve quickly until all caviar falls out through the holes.
• Fold the yastiki into a large container, pour boiling water over, then stir gently with a wooden spoon. The loosened film adhering to the spoon must be removed, then carefully fish out the small remnants of the bags.

  After that, the caviar must be thoroughly rinsed in cold water until it hardens.

• To prevent the caviar from becoming hard, you can lower it into a saucepan in a sieve or colander with fine holes and pour hot water.

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Features of red trout caviar

The commercial salmon trout is found in the Baltic Sea and is highly regarded by consumers for the rich taste of nutritious meat.

How to quickly separate pike and pink salmon caviar from the film

In addition, red trout caviar is a recognized delicacy all over the world and is widely used in cooking.

Beneficial features

Trout caviar is in great demand, as it has a caloric value of 250 Kcal. per 100 g and belongs to the category dietary products... It contains useful fatty acids, vitamin groups A, B, D, as well as lecithin and ascorbic acid.

These elements are required for:

1. normalization of the immune, nervous and cardiovascular systems;
2. support of normal vascular tone;
3. protection against blood clots;
4. the formation of bone and cartilage tissue;
5. assimilation of calcium;
6. prevention of asthma, psoriasis, eczema and Alzheimer's disease;
7. improvement of vision and healthy appearance of the skin.

Cooking applications

The gastronomic properties of fresh trout caviar have allowed it to find wide application in cooking. The product is used as a gourmet delicacy, displayed on holiday tables served with seafood dishes, salads and appetizers. Red game serves as an analogue of caviar flying fish which is present in Japanese recipe making rolls in sushi restaurants. It goes well with squid, cucumber and avocado. It is impossible not to mention the traditional sandwiches from white bread or a loaf covered with butter with the addition of not a large number eggs and greens.

How to choose the right quality product?

On the shelves of shops and supermarkets, you can find red caviar of trout of the first and second grades. To purchase a ready-to-eat product highest quality, you need to pay attention to the following factors:

1. The type of salting and the amount of salt, the percentage of which is indicated on the package. The taste of the product depends on these two factors.
2. The uniformity of the eggs contained in the jar indicates that they belong to a certain type of fish. If caviar differs in color and size, then this product is prefabricated and does not meet the qualities stated in the name.
3. The presence of mucus, blood, crushed eggs, impurities and a large amount of liquid also does not speak in favor of the quality of the product.

Have you bought a trout with caviar? Well, it's wonderful! A pleasant addition can be very easily salted, in just a few hours to get real delicacy, delicious and healthy! And without preservatives and chemicals. What is the best way to salt trout caviar at home?

How to salt trout caviar - general principles

Caviar of any fish is suitable for salting: sea, river, fresh, frozen. Naturally, the better the original product, the better the result will be. Among all salting methods, dry and wet are distinguished, that is, the product is simply poured with salt, or it is prepared with the addition of liquid. Not only the taste, but also the shelf life of the caviar depends on the selected recipe. But in any case, it is advisable not to store home preparation long, use until it is as fresh and healthy as possible.

Caviar cleaning methods

Before salting trout caviar, the product must be freed from the roe - a protective film. Manual selection of eggs immediately disappears, as it is long, painstaking, tedious.

Cleaning methods:

1. Gauze. We fold a large piece of gauze into 4 layers. Place caviar in the central part. We put the cheesecloth in a basin or in a saucepan with warm water, and begin to rotate. Gradually, the film will come off, the pieces will remain on the gauze. The method is convenient, uncomplicated, but lengthy and time-consuming.

2. Hot. A relatively fast way. The caviar is filled with hot water for a few seconds. All films leave the balls. The disadvantage of this method is the need to choose pieces from the product.

3. Massage. A neat, but also quite long and painstaking way. The mouth is cut in half or into 3 parts, the eggs are gently pulled out.

4. Whisk. The roe is torn in several places, the caviar is poured with warm water, the whisk is immersed and the product is stirred. Films will gradually be wrapped around the whisk. Then the caviar is poured into a sieve, the remnants of the ovary are selected by hand.

Each method has its own advantages and disadvantages. Choose the one that is most convenient for you.

How to salt trout caviar in brine

The most common way to salt trout caviar at home. Tuzluk is a concentrated salt solution. According to the rules of salt, add this amount until it dissolves.

Ingredients

200 g of rock salt;

200 g of sea salt;

Trout caviar;

Litere of water.

Preparation

1. We put a pot with a liter of water on the stove, add both types of salt, boil the brine after boiling on small fire about three minutes. If sea salt is not available, then you can take completely rock salt.

2. Cool brine. Makes the concentrated brine slightly above room temperature.

3. Immerse the caviar. If you stand for 5-8 minutes, you get a slightly salted product with high taste with a shelf life of up to 5 days. Most often, only 3 days are stored in the refrigerator, then the caviar begins to deteriorate.

4. If the caviar is kept in brine for 20 minutes, the product will be saturated with salt and will be stored longer.

5. Drain the caviar onto cheesecloth.

We clean caviar from the film at home

Leave for ten minutes for the brine to drain.

6. Glass jars are thoroughly washed, it is advisable to pour over boiling water and dry. We also process the lids.

7. Carefully shift the caviar, tighten the container lids, store in the refrigerator. Let the salt be distributed in the product. The first sample can be taken after 12 hours.

How to salt trout caviar in a quick way

A recipe for those who do not want to wait long. Such caviar will be ready in four hours. The method is dry, the product is salty, but ideal for sandwiches with butter and salads.

Ingredients

Preparation

1. Caviar must be cleaned in any convenient way. More details about them can be found above.

2. Salt and sugar are mixed in a 2 to 1 ratio.

3. The caviar is densely sprinkled with a dry mixture, gently mixed so as not to damage the integrity of the balls, not to spoil the product.

4. Set aside for ten minutes. During this time, the salt and sugar should melt.

5. Strain through cheesecloth, let all the liquid drain.

6. Transfer to a jar, put in the refrigerator for 3-4 hours.

7. Take out a jar of caviar, mix gently. If liquid has formed again, then we also drain it. We use it as directed!

How to salt trout caviar in sugar brine

Another great way to salt trout caviar in brine, but not in brine. This option is prepared with sugar, which ennobles the taste of the workpiece.

Ingredients

70 g salt;

1 liter of water;

35 g sugar;

Preparation

1. Clean the caviar from films, rinse, leave in gauze to drain the liquid.

2. Prepare the brine. If the caviar is consumed immediately, then it is not necessary to boil it. It is enough to dissolve the salt and sugar in purified water. If you plan to keep the product in the refrigerator for several days, then the filling must be boiled and cooled.

3. Transfer the caviar to a deep plate.

4. Fill the product with brine. The amount of liquid should be doubled.

5. Leave for a quarter of an hour.

6. During this time, stretch a piece of cheesecloth over the pan. You can also use a bowl, but the pot is convenient because the ends can be tied to the handles of the pot.

7. Pour caviar with brine onto cheesecloth, do not make a thick layer.

8. Leave for another quarter of an hour to allow all the water and eggs to dry out a little.

9. Place in a clean jar and refrigerate.

10. After two hours, the product is ready for use.

How to salt trout caviar simply and quickly

Salted caviar recipe for lazy housewives. You do not need to clean the yasti or wait a long time for the product to cook.

It could be much easier! Brine with added sugar, which improves the taste of the main product.

Ingredients

1 liter of water;

5 tablespoons of salt + about 300 grams more;

1 spoon of sugar.

Preparation

1. Prepare the brine. We connect everything together, send it to the stove and boil for a couple of minutes. We filter to get rid of accidental impurities.

2. Introduce more salt, stir constantly. As soon as the grains stop dissolving, stop adding.

3. Cool the brine to 50 degrees. The temperature in this recipe is very important. Do not put caviar in hot or too cold brine.

4. Immerse the caviar directly in the brine, take the whisk and begin to stir. We try to drive the bowls in a circle, simultaneously dissolving and breaking the yastyk film.

5. Leave the caviar in the brine for half an hour.

6. Re-immerse the whisk, stir the caviar again for several minutes, let the loose films wrap around the bends of the device.

7. Drain the caviar onto a stretched gauze or into a colander. We remove the remnants of the films with our hands. Perhaps very few of them will remain.

8. Transfer caviar drained from the brine into jars. We try to put it tightly, put it in the refrigerator.

9. After four hours, the salt is evenly distributed in the product, it can be consumed. In the refrigerator, such caviar is stored for up to 4-5 days.

How to salt trout caviar in a spicy way

A variant of a very aromatic and spicy caviar brine. No, the product will not lose its fishy taste and smell, but it will become more aromatic and noble.

Ingredients

0.5 liters of water;

40 g salt;

15 g sugar;

3 peppercorns;

1 pinch of ginger;

0.5 bay leaves;

1 clove.

Preparation

1. Boil water with salt and sugar in a saucepan for about five minutes, add all the spices and turn it off immediately. Ginger is ground and dry. If there is a fresh root, then you can take that too.

2. Cool the marinade under the lid so that all the aromatic substances go into the water.

3. We filter the brine, it is desirable that it has a temperature in the region of 45-50 degrees.

4. Immerse the caviar. For this amount of brine, 100-150 grams is enough, stir thoroughly and leave for a quarter of an hour.

Pour into a sieve, try not to damage the eggs, you can spread cheesecloth. Dry for 10 minutes.

6. Put it in a jar, send it to the refrigerator for a couple of hours.

How to salt trout caviar with lemon

A variation of amazing caviar with an amazing lemon aroma. It is advisable to cook the brine with sea salt, it is ideal for trout, even if the fish is river. For watering, any vegetable oil.

Ingredients

150 g of caviar;

0.5 lemon;

2 tablespoons of salt (with a slide)

1 spoon of sugar:

2 tablespoons of oil;

0.6 liters of water.

Preparation

1. We clean the caviar in one of the most convenient ways. There should be no films on the product.

2. Remove the thin yellow crusts from the lemon, that is, the zest. We squeeze the juice into a separate bowl, you can immediately strain it if a bone or pulp accidentally falls.

Cooking the brine. Boil lemon peels in water for about three minutes, add salt and sugar, cook a little more. Cool it down.

4. We filter the brine. The liquid temperature should be around 50 degrees.

5. Immerse the caviar, squeeze out lemon juice from the citrus half that remains.

6. Stir, leave for a quarter of an hour.

7. Pour the caviar into a sieve, leave for the liquid to drain.

8. Put the product in clean jars, pour oil on top and you're done!

Despite the fact that caviar is tastier than undersalted, it is still better to oversalt the product. Salt will not only extend the shelf life, but also kill harmful microbes and worms, and make the workpiece safe for humans.

If the shelf life of caviar is coming to an end, and it has not yet been used up, then rather put the product in the freezer, it is better to freeze it in small portions. After thawing, the caviar can be used for any dish.

To separate the foil films, you can use not only a whisk, but also an ordinary fork. You only need to drive the device carefully in order to preserve the integrity of delicate eggs as much as possible.

Any of the recipes for salting trout caviar can be adapted for another product. In fact, it is not the salt concentration that is important, but the holding time. The easiest way to determine it is to taste the caviar more often, but only after preliminary shaking the salt.

Red caviar is a valuable delicacy with many beneficial properties. In stores, it is sold already peeled, salted and packed in containers. Fresh unsalted caviar cannot be sold, as it quickly deteriorates.

When cutting a carcass of a red fish, you can find a yastyk - a film bag that contains caviar. To salt a delicacy, you must first of all get rid of the roe films, otherwise the caviar will acquire an unpleasant bitter taste. The product must be thawed before cleaning.

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Cleaning and salting

You can remove the film from red caviar at the same time as preparing it for storage. This requires:

• Prepare brine at the rate of 3 tablespoons of caviar per liter of water.
• Pour the brine into an enamel container, bring to a boil, cool to about 60 degrees.
• Dip the eggs with caviar in the heated brine and leave for 30-40 minutes.
• Taste the caviar: if there is not enough salt, leave it in brine for a while, rinse the salted product in running water.
• Gently stir the caviar with a whisk when it has reached the desired level of salting. During mixing, the caviar will begin to separate, and the films will remain on the whisk: they must be constantly removed, if they dissolve, the product will become sticky.
• Catch the caviar with a spoon, spreading it in an even layer on cheesecloth.
• Cover the gauze with caviar with a thick paper napkin and pat it lightly: this will help dry the delicacy and get rid of excess films.
• Wrap the caviar in cheesecloth and hang until the water drains.
• Transfer the caviar to a glass container and refrigerate.

Before you immerse a delicacy in the brine, you need to check its temperature by throwing a small piece of caviar into it. If the color of the product has not changed, the temperature is optimal.

other methods

If you don't plan to salt the caviar right away, you can clean it from the film in several ways, for example:

• Break the eggs into several parts and gently knead each one until all the eggs are separated from the film.
• Put plastic bags in a colander with large holes, pour boiling water over, and shake the sieve quickly until all caviar falls out through the holes.
• Fold the yastiki into a large container, pour boiling water over, then stir gently with a wooden spoon. The loosened film adhering to the spoon must be removed, then carefully fish out the small remnants of the bags. After that, the caviar must be thoroughly rinsed in cold water until it hardens.
• To prevent the caviar from becoming hard, you can dip it into a saucepan in a sieve or a colander with fine holes and pour hot water over it.

Good day! Probably, I will not reveal a big secret for experienced housewives, having said that it is more profitable to buy not fish fillets or steaks, but whole specimens. When cutting a whole fish, you can also boil the fish soup and leave the fillet for salting or preparing second courses. Therefore, I always buy salmon and salmon in carcasses. And once with such a purchase, caviar was caught in the pink salmon. The caviar definitely needs to be salted, I decided, and therefore the question arose, how to salt pink salmon caviar at home. Having studied culinary forums and websites, I managed to get an answer to this question, and now I will gladly share my knowledge with you.

Stage one: preparatory

Salting pink salmon caviar at home is not a very difficult task. However, it is important to know some of the nuances of the process in order to end up with a tasty and healthy delicacy at your table. To begin with, the pink salmon must be carefully cut and cut into its abdomen so as not to damage the films that protect the eggs. If the films are damaged, the caviar will taste bitter. Having cut the abdomen with the fish, it is necessary to carefully pull out the eggs themselves (the so-called bags with eggs) and rinse them under cool water.

The caviar ambassador can also be carried out directly in the bags. But then the eggs from the oysters will still need to be taken out, and therefore it is better to remove the caviar from the bag in advance and salt it. How to remove the film from pink salmon caviar? This process is quite specific and it is necessary to act carefully so as not to spoil the eggs during the extraction process. I'll tell you how to peel pink salmon caviar from films in different ways:

1. If you are interested in how to separate the caviar from the films the easiest way, then the following method will suit you: we put the bags with eggs in a clean gauze and rinse under a running cold water... The yasties need to be mixed during washing and the films will gradually begin to separate.
2. You can also clean the caviar using a fine sieve, on which you need to gently rub the bags until the film is completely removed from the caviar.
3. If you are not a beginner in salting caviar, then it will be easier for you to use the following method: the bag is opened with a sharp knife and the eggs are scraped out of it with a spoon.

Whichever method of caviar cleansing you choose, it is important to remember that the separated pink salmon eggs are necessarily additionally washed with cold water before salting. And you need to do this at least three to four times. Remember that salting pink salmon caviar according to any recipe also implies preliminary drying of the eggs. To do this, the product is laid out on a clean towel and all excess moisture should be removed from it. Salt pink salmon caviar at home can be different recipes and below I will give those options that I have already tried, and which I liked.

"Wet" salting recipe

How to cook pink salmon caviar according to this recipe? First, let's prepare all the ingredients you need:

• Pink salmon caviar - 250 grams
• Clean water - full faceted glass
• Coarse salt - 20 grams
• Granulated sugar - 5 grams

Salt pink salmon caviar at home in a wet way, starting with the correct preparation of the product: we separate the eggs from the films, rinse and dry. While the caviar is drying up, prepare the brine: pour the water into a saucepan, let it boil, add salt and sugar.

Filter the finished brine through a sterile gauze, which must first be folded into several layers. Let the strained brine cool (somewhere up to 30 degrees) and then fill it with caviar, folded into a jar. Salting pink salmon caviar according to this recipe will take about two hours, after which the brine must be carefully drained, and the finished product must be transferred to a sterile container with a lid and removed to a cold place. The shelf life of salted caviar prepared according to this recipe is 48 hours.

Dry salted pink salmon caviar: step by step cooking

How to dry salt pink salmon caviar at home? This is also a fairly simple recipe for salting a product that requires a minimum of time and products. For the recipe you will need:

1. Actually pink salmon caviar - 250 grams.
2. Salt - 15 grams.
3. Odorless vegetable oil - 20 grams.

I will describe in detail how to salt caviar with this method. Separate the product from the films, rinse thoroughly, dry it and put it in a clean plate. Sprinkle salt on top of the eggs and mix gently. Transfer the salted product to sterilized containers, pour oil on top so that it covers the eggs with a thin layer on top, and close the containers with a lid. We put it in a cold place. Pink salmon caviar according to this recipe will be ready in 24 hours. The shelf life is 15 days. There are other ways of salting red caviar, and if you are interested, you can watch the video selection, which I conclude the article, and which will tell you in detail how to quickly and tasty salmon pink salmon caviar at home.

Helpful hints: how to separate caviar from the film

Red caviar is a real delicacy that speaks volumes about the wealth of the owners. It is often bought ready-made in a store. But what if you decide to salt the product yourself? How to separate film from red caviar at home? Try several ways.

First a few useful tips regarding the choice of fish and its cutting:

• If you decide to salt the caviar yourself, you will need fresh fish that has not been gutted at the factory. And only females. How to distinguish them from males? The latter have an elongated head and an extended lower jaw. In addition, their color is brighter and more elegant.
• The abdomen of females should be opened with utmost care. Do not accidentally pierce the gallbladder, otherwise the caviar will acquire a bitter taste and will be spoiled. If, nevertheless, bile has spilled, it is necessary to rinse the insides with running cold water.
• The eggs are in a special pouch called a yastika. You cannot salt the product in it. Such caviar will taste like a herring.

Most often, fresh pink salmon is bought for salting caviar. But you can also take more valuable salmon species.

How to separate caviar from the film

There are many ways to do this:

• The most ancient of them is manual. Eggs are removed from the film bags with a teaspoon. If you purchased fish with ripe caviar, then it will be quite easy to move away from the roe. But all the same, this method cannot be called fast. Although such a delicacy turns out to be the most delicious and high quality. You can break each part of the yastik and rub through a fine sieve. The film will remain on it.
• Heat treatment. The method is faster, but the taste of the product is lost. Add salt to hot water. For 1 liter, you can take 3 tbsp. l. But it all depends on individual taste preferences. Pour the caviar with this brine (temperature -50-60 degrees) and let stand for about 20 minutes. The film will then turn gray and become loose. Stir the mixture with a fork. The collar will come off easily.
• With the help of fixtures. You can use a mixer or a shaker (special mesh). But the latter is suitable if you are going to salve caviar in large quantities... How to separate caviar from film with a mixer? Beat the product at low speed. The film will wrap around the mixer blades. The eggs themselves do not burst. Rinse caviar. Add salt and oil to taste.

Watch the video on how to quickly separate caviar from film, and this process will not take you much time.

Source: www.wday.ru

Fast navigation through the article

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Ways to properly cleanse caviar from the film

How to remove the film from caviar

Why is the film removed?

How to peel pink salmon caviar?

• You also need gauze.
• Including a regular plug.

How it's done:

Method for cleaning pike caviar

How to peel carp caviar

How useful is caviar

Found in caviar:

• Vitamins A, E and D.
• Proteins.
• Calcium.
• Magnesium.
• Phosphorus.
• Potassium.
• Iron.
• Zinc.
• Silicon.
• Sodium.

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Source: fishingday.org

The three most SIMPLE WAYS remove the film from the caviar

When cutting a fish carcass, caviar is often found, which, for obvious reasons, you want to pickle in order to pamper your homemade delicacy. And no matter what kind of fish it is, caviar of any fish, even river fish, such as from pike, crucian carp, carp, turns out delicious, if, of course, it is cooked correctly.

But any fish caviar"Packed" in a foil bag - yastyk. And before cooking, you should get rid of it. Therefore, in this publication we will talk about how to cleanse this film with a fish.

Why remove the yast at all?

A film bag is needed to keep the eggs together. Yastyk is harmless and tasteless. However, it is impossible to get crumbly caviar without removing the films. The eggs are attached to it and it will be problematic to enjoy the delicacy without first removing the eggs. There are several ways to remove the film bag. The choice of option depends on the hostess herself and on what kind of fish and caviar ended up in your kitchen.

You can cook such a delicacy with your own hands.

For example, can pink salmon caviar be removed from the film using gauze and a simple fork? So, you will need a decent sized piece of gauze, a fork and two deep containers. In one of which you need to pour cold water, in the second - hot. Gauze, it is best to fold it in two layers, then put caviar in it. After that, this bag must be dipped in hot water, carefully mix the contents, and then immediately immersed in cold water. After that, the yastyk will be cooked and easily separate from the eggs by itself. You just need to pick it up with a fork and remove it from the caviar.

Large caviar from chum salmon, pink salmon, salmon can be cleaned from films using a large mesh sieve. So, first, the caviar directly in the bag must be carefully rinsed under running water, and then after making several cuts (trying not to touch the eggs with a knife), transfer the caviar to a sieve. Eggs must easily penetrate the mesh of the sieve. You need to put a dish under it, where the eggs cleaned from the film will fall.

Eggs must easily pass through the mesh of the sieve

The easiest way to remove films from caviar, but only suitable for fish with small caviar. You just need to put caviar in bags in the blender bowl and turn on the blender for a couple of seconds. During this time, the film will have time to wrap around the blender knife, and all the eggs will remain safe and sound.

Source: master-fisher.ru

How to peel pink salmon caviar from film and salt at home

Almost all home-cooked foods are unmatched in taste. Home-cooked caviar is just as tasty and much cheaper than in a supermarket. But in order to get the final result, the caviar should be cleaned of the film, which is called yastok. If this is not done well, then the caviar will not be of high quality, with an off-flavor. In this article, you can find the information you need on how to remove the film from caviar.

Salt yourself or buy it in the store?

Red caviar (as well as black caviar) has long been considered a real delicacy. This product is characterized not only by its unsurpassed taste data, but also by its usefulness. After all, caviar contains a whole complex of vitamins and microelements. This product is not cheap, therefore, many housewives have adapted to cook it at home, especially since it is not at all difficult.

Here, the most important thing is that the original product is fresh and of high quality. Caviar cooked at home, by the hands of a housewife, may be tastier and healthier than purchased. In addition, the quality of the product is guaranteed, since it does not contain various chemical additives such as preservatives.

The cooking method is so simple that anyone can master it. The main thing is to properly prepare the caviar for salting.

How to remove the film from caviar

First you need to remove the caviar from the fish. Naturally, it is better if it is freshly caught fish. Then the question of its origin and quality disappears. The fish is neatly cut along the belly and the caviar is just as neatly pulled out. You need to take it out very carefully so as not to damage the caviar bags and not damage the bile, as it can spoil the taste of the caviar.

Why is the film removed?

The film is designed to hold the eggs together. In fact, it is edible, but its taste does not match the taste of caviar and gives it bitterness. In addition, as a result of cooking, the caviar should be crumbly. This is one of the basic requirements for the preparation of this type of product.

What do you need to remove the tape?

Each caviar cleaning method is suitable for different types of caviar obtained from different types of fish. First of all, the caviar must be thoroughly washed. Some types of caviar can be easily removed from the film with a regular fork. Other types of caviar require a special coarse sieve. As a result of such actions, the caviar passes through these holes, and the film remains in the sieve. Caviar of different sizes requires a certain hole diameter.

Features of caviar cleaning different types fish

V freshwater fish caviar has different diameters, therefore, completely different approaches are needed for cleaning, with the help of which the integrity of the shell will not be damaged and it is possible to qualitatively get rid of ovaries.

How to peel pink salmon caviar?

Before salting, pink salmon caviar should be separated from the ovary, which is not at all difficult to implement. For example:

• You will need a couple of deep bowls.
• You also need gauze.
• Including a regular plug.

How it's done:

1. Boiling water is poured into one of the bowls, and cold water is poured into the other.
2. 2 layers of gauze are taken and bags of caviar are laid out on it. It is better to wrap the edges of the gauze so that the caviar does not crumble.
3. The gauze with the contents is placed in hot water for about 1 minute. At the same time, caviar in bags must be constantly mixed.
4. After this time, the gauze with the contents is pulled out of the hot water and placed in a container with cold water.
5. Under the influence of high temperature, the film has time to cook in 1 minute, after which it will begin to separate from the eggs in cold water.
6. Those eggs that have not separated, they are separated using a regular fork.

Be sure to read this: An online magazine about fishing and making a perch balancer at home?

Method for cleaning pike caviar

Pike caviar is not at all similar to pink salmon caviar, including in size, which will require a completely different approach. To implement your plan, you need:

• Rinse the caviar thoroughly and cut the yast.
• The caviar is simply wiped through a sieve with holes of the required diameter.
• Actions must be taken with care, otherwise you can damage the eggs.
• Those ovary fragments that remain on the caviar are removed with a fork.

How to peel carp caviar

The process itself consists of the following actions:

• To begin with, cut the yasty and place everything in a large container.
• After that, salted boiled water is poured into the dishes. For 1 liter of water, 100 grams of salt is taken.
• Then the entire contents of the container are mixed with a fork. This will leave film particles on the fork.
• After a few minutes of work, clean caviar will remain in the container.

Methods for cleaning caviar from the film

There are other ways to clean caviar from the roe. For example:

• Caviar is wiped through a sieve with large holes. After this process, boiling water is poured into the caviar for a few minutes. The film begins to curl up and can be easily drained off with cold water. Finally, the caviar is washed in the same way as regular cereals. The process must be quick, otherwise the caviar, if overexposed in boiling water, will simply boil.
• Salted boiling water is taken (for 1 liter of water, one spoonful of salt) and after it has cooled down a little, several bags of caviar are placed in it. A whisk is taken in hand and everything is gently stirred. In the process of movement, the film is wound around the whisk, it remains only to remove it more often.
• The chopped bags are placed in a colander, after which it is placed with caviar in hot water. The contents of the colander are constantly stirred with a fork. The film clings to the fork and wraps around it, and the clean eggs remain in it.

How useful is caviar

A product such as caviar is characterized by unique taste and a large capacity of vitamins and microelements.

Found in caviar:

• Vitamins A, E and D.
• Healthy polyunsaturated fatty acids.
• Proteins.
• Calcium.
• Magnesium.
• Phosphorus.
• Potassium.
• Iron.
• Zinc.
• Silicon.
• Sodium.

As a rule, fish caviar always contains more nutrients than her meat. Salmon caviar (red) and sturgeon (black) caviar is considered the most useful. But caviar from other types of fish is no less healthy and no less tasty if cooked correctly.

Caviar should be present on the table (not only on the festive one) of any person in order to:

• Maintain adequate levels of immunity.
• Strengthen general state organism.
• Carry out preventive measures for cardiovascular diseases.
• Improve the performance of the whole body.

The technology for preparing homemade caviar does not contain complex operations. Does not contain complex operations and the process of cleaning caviar. The technology is practically the same for all types of caviar, with minor nuances. To do this, no complicated devices are required, so it is really possible to do it at home with your own hands.

It is not necessary to salt the classic red or black caviar. After all, you can perform the same operations with pike or carp caviar, as well as caviar of other fish.

Source: pitermama.ru

Secrets for ladies

Ways to remove the film from red caviar before salting.

Red caviar is a valuable delicacy with many beneficial properties. In stores, it is sold already peeled, salted and packed in containers. Fresh unsalted caviar cannot be sold, as it quickly deteriorates.

When cutting a carcass of a red fish, you can find a yastyk - a film bag that contains caviar. To salt a delicacy, you must first of all get rid of the roe films, otherwise the caviar will acquire an unpleasant bitter taste. The product must be thawed before cleaning.

Cleaning and salting

You can remove the film from red caviar at the same time as preparing it for storage. This requires:

• Prepare brine at the rate of 3 tablespoons of caviar per liter of water.
• Pour the brine into an enamel container, bring to a boil, cool to about 60 degrees.
• Dip the eggs with caviar in the heated brine and leave for 30-40 minutes.
• Taste the caviar: if there is not enough salt, leave it in brine for a while, rinse the salted product in running water.
• Gently stir the caviar with a whisk when it has reached the desired level of salting. During mixing, the caviar will begin to separate, and the films will remain on the whisk: they must be constantly removed, if they dissolve, the product will become sticky.
• Catch the caviar with a spoon, spreading it in an even layer on cheesecloth.
• Cover the gauze with caviar with a thick paper napkin and pat it lightly: this will help dry the delicacy and get rid of excess films.
• Wrap the caviar in cheesecloth and hang until the water drains.
• Transfer the caviar to a glass container and refrigerate.

Before you immerse a delicacy in the brine, you need to check its temperature by throwing a small piece of caviar into it. If the color of the product has not changed, the temperature is optimal.

If you don't plan to salt the caviar right away, you can clean it from the film in several ways, for example:

• Break the eggs into several parts and gently knead each one until all the eggs are separated from the film.
• Put plastic bags in a colander with large holes, pour boiling water over, and shake the sieve quickly until all caviar falls out through the holes.
• Fold the yastiki into a large container, pour boiling water over, then stir gently with a wooden spoon. The loosened film adhering to the spoon must be removed, then carefully fish out the small remnants of the bags. After that, the caviar must be thoroughly rinsed in cold water until it hardens.
• To prevent the caviar from becoming hard, you can dip it into a saucepan in a sieve or a colander with fine holes and pour hot water over it.

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Source: womanssday.com

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Ways to remove the film from red caviar before salting

Red caviar is a valuable delicacy with many beneficial properties. In stores, it is sold already peeled, salted and packed in containers. Fresh unsalted caviar cannot be sold, as it quickly deteriorates.

When cutting a carcass of a red fish, you can find a yastyk - a film bag that contains caviar. To salt a delicacy, you must first of all get rid of the roe films, otherwise the caviar will acquire an unpleasant bitter taste. The product must be thawed before cleaning.

Fast navigation through the article

You can remove the film from red caviar at the same time as preparing it for storage. This requires:

• Prepare brine at the rate of 3 tablespoons of caviar per liter of water.
• Pour the brine into an enamel container, bring to a boil, cool to about 60 degrees.
• Dip the eggs with caviar in the heated brine and leave for 30-40 minutes.
• Taste the caviar: if there is not enough salt, leave it in brine for a while, rinse the salted product in running water.
• Gently stir the caviar with a whisk when it has reached the desired level of salting. During mixing, the caviar will begin to separate, and the films will remain on the whisk: they must be constantly removed, if they dissolve, the product will become sticky.
• Catch the caviar with a spoon, spreading it in an even layer on cheesecloth.
• Cover the gauze with caviar with a thick paper napkin and pat it lightly: this will help dry the delicacy and get rid of excess films.
• Wrap the caviar in cheesecloth and hang until the water drains.
• Transfer the caviar to a glass container and refrigerate.

Before you immerse a delicacy in the brine, you need to check its temperature by throwing a small piece of caviar into it. If the color of the product has not changed, the temperature is optimal.

If you don't plan to salt the caviar right away, you can clean it from the film in several ways, for example:

• Break the eggs into several parts and gently knead each one until all the eggs are separated from the film.
• Put plastic bags in a colander with large holes, pour boiling water over, and shake the sieve quickly until all caviar falls out through the holes.
• Fold the yastiki into a large container, pour boiling water over, then stir gently with a wooden spoon. The loosened film adhering to the spoon must be removed, then carefully fish out the small remnants of the bags. After that, the caviar must be thoroughly rinsed in cold water until it hardens.
• To prevent the caviar from becoming hard, you can dip it into a saucepan in a sieve or a colander with fine holes and pour hot water over it.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

9 Mar 2017 Nov.

Content

Sometimes, when buying uncut chilled or frozen red fish, caviar is found during cleaning. Housewives should know that a valuable product can be salted at home. As a result, you get a delicacy that tastes no worse than a store, with great benefit and nutritional value... Salt pink salmon caviar at home - find out the features.

How to pickle pink salmon caviar at home

You can buy a ready-made chilled product for further processing in order to get the right amount of delicacy. Most likely it will be to pickle pink salmon caviar at home, because salting prolongs the shelf life of the product. You should start by processing ovaries - films containing eggs that hold them tightly, preventing them from crumbling.

You need to remove the shell from the yastiks, do not damage it, otherwise the substances contained in it will lead to the appearance of bitterness. Egg pouches are rinsed with cool running water and can be used as a whole for pickling, but most chefs prefer to clean them. After separating the films from the grains, they are washed three times, dried, and the brine is prepared. Are you wondering how to salt pink salmon caviar? There are three methods:

• wet (in brine) - concentrated brine of edible salt, where the grains are laid out, left for half an hour, then insisted for several hours;
• dry- rubbing with salt and slow pickling (up to 10 hours);
• accelerated- the product is made in five hours, but it is not stored for long.

After salting, the finished grains are optionally seasoned with oil, which extends their shelf life by five days. Without it, the product is stored in the refrigerator for a maximum of three days when using brine, and with dry salting - 14 days. There is a way to extend the shelf life - put the salted eggs in sterile jars, fill with melted butter and send them to the freezer. You can defrost them only once, but you need to eat an appetizing product in two months.

How to remove the film from pink salmon caviar

The most important step in making a homemade delicacy is this step: you need to remove the film from the pink salmon caviar. You can get eggs in several ways:

1. Scald the yastyki with boiling water, rub them gently on a coarse grater until the film remains on your hand. Instead of a grater, you can use a sieve with large holes or a colander.
2. Wrap yastiki with gauze, hold under running water, stir constantly.
3. Transfer the yastiki to a deep dish, carefully bring to them the switched on mixer with attachments for mixing the dough without a whisk, operating at minimum power. In a few seconds, the blades will wind the films onto the attachments, leaving the eggs intact.
4. For neat housewives, it will not be difficult to simply scrape the caviar out of the bags with a fork or spoon.

Recipe for salting pink salmon caviar at home

Every cook knows what to do with pink salmon caviar - prepare, pickle and store. There are not so many processing options, so choose the right one step by step recipe salting pink salmon caviar at home is easy. You can make a standard useful product, salted with brine or with dry salt, dilute it with sunflower oil. There are other methods of salting the "royal" delicacy - with cream, fried onions, lemon juice and herbs.

Homemade caviar from pink salmon

• Servings Per Container: 3 Persons.
• Calorie content: 575 kcal.
• Purpose: for a snack.
• Cuisine: Russian.

Homemade caviar from pink salmon is prepared "wet" - using a concentrated solution of brine. In addition to salt, it includes some sugar for great flavor and shelf life. The resulting delicacy needs to be eaten in two days, but if you pour it with refined sunflower oil, then the shelf life will increase to half a month.

Ingredients:

• caviar - 250 g;
• water - 250 ml;
• salt - 20 g;
• sugar - 5 g.

Cooking method:

1. Separate the eggs from the film, rinse, dry.
2. Boil water, dissolve the sugar-salt mixture, strain through a sieve or several layers of gauze.
3. Cool brine to 30 degrees, pour eggs.
4. Leave for two hours, drain the brine through cheesecloth.
5. Lay out the finished tasty dish by banks. Send to chill in the refrigerator.
6. Spread on butter sandwiches.

Frozen pink salmon

• Cooking time: 2.5 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 1170 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Complexity of preparation: medium.

Caviar from frozen pink salmon turns out to be no worse than when using chilled, if you defrost it correctly. To do this, place the yastiki in the refrigerator at a temperature of up to 6 degrees for eight hours. Such prolonged defrosting will preserve the integrity of the eggs, prevent them from bursting from temperature extremes. Will stay to follow step-by-step recipe, which will teach you how to cook pink salmon caviar.

Ingredients:

• pink salmon caviar - 500 g;
• water - 2 l;
• salt - 100 g;
• sugar - a teaspoon;
• refined vegetable oil - 40 ml.

Cooking method:

1. Defrost the product, remove the yastik films - fill with brine from half of the water and 35 g of salt. Warm up the solution, stir it with a spiral stirrer operating at low speed.
2. Remove films carefully, pour out brine. Prepare a new solution in a saucepan with the remaining water and the sugar / salt mixture. Bring to a boil, cool to 30 degrees, soak the eggs for 20 minutes.
3. Drain the brine, place the product on a clean towel to dry for 15 minutes.
4. Fold in a jar, cover with oil. In two hours delicious caviar pink salmon ready to eat. Store for several months.

Five-minute recipe

• Cooking time: 5.5 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 1150 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Complexity of preparation: medium.

A quick recipe for pink salmon caviar Pyatiminutka is called so because it takes exactly five minutes to make the pickling mixture, but the pickling itself lasts longer. This option for processing a delicacy assumes that delicious caviar will be eaten in a couple of days. It turns out to be slightly salted, tender and retains its pleasant aroma. Part of it can be filled with oil to keep it longer.

Ingredients:

• red caviar - half a kilo;
• salt - 60 g;
• sugar - 5 g.

Cooking method:

1. Clean the foils from the foil, rinse the eggs.
2. Place in a bowl, season with salt and sugar, stir gently.
3. Cover with a lid or saucer, and salt for five hours at room temperature.
4. You need to cover so that there is a slight pressure from above.

In order for any chef to correctly salt pink salmon caviar, you should heed the advice of experienced professionals:

• you can check the concentration of brine as follows - a peeled raw potato is lowered into the water, if it floats, then the solution is ready for salting;
• per kilogram of grains, two liters of brine are required;
• brine must be boiled, flakes are removed from it;
• you need to drain the brine carefully using gauze;
• a warm solution should be poured into the eggs - up to 30 degrees, so that it soaks them better;
• you can get tasty product, if caviar is salted with the addition of cream and onions, cover with chopped onion, pour in salted cream, leave for an hour;
• lemon juice and white pepper add sophistication to the delicacy;
• it is better to choose for storage glass jars- plastic or metal will give an unpleasant aftertaste.

Price

In retail stores and markets, the price of pink salmon caviar ranges from 1600 to 2500 rubles. per kilogram. The cost depends on the type of packaging (in plastic buckets the product is cheaper than in cans), from the manufacturer (the most expensive is Kamchatka), on the size of the eggs (small - from 140 rubles per 100 g, large - from 350 rubles for the same the weight). At home, salting pink salmon caviar will be much cheaper and more profitable, and you will not need to use preservatives in the manufacture.

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Pink salmon caviar: how to pickle at home

Red fish has always excited gourmets, because its taste cannot leave indifferent, but they love the delicacy not only for its delicious meat. One of the favorite products is still fish caviar, especially salted, how to pickle trout caviar at home - read the article. It is very important to salt the delicacy yourself, because this way it turns out to be much healthier, tastier and several times cheaper than what is sold ready-made in the store.

How to choose trout for salting caviar

The salting result of the product largely depends on the correctly selected red fish. In order not to spoil the entire cooking process with a low-quality product, follow these simple recommendations when buying:

• Be sure to buy an uncut fish carcass.
• Always choose a female trout.

It is not difficult to distinguish the female from the male, since she has a characteristic “feminine” appearance: rounded shapes (including the head), light color. The male has a more predatory appearance and has pointed (elongated) forms.

How to separate trout caviar from the film: home cleaning methods

Before proceeding to salting red caviar, it is necessary to clean it from the film (yastyka). This can be done in any way convenient for you: both manually and using improvised means. We offer you 3 of the most simple and quick ways cleaning caviar at home.

Method number 1: cleaning in a "sleeve" of gauze

We form a kind of "sleeve" out of gauze (we use multilayer gauze for this). We close the "sleeve" on one side, then pour the caviar into it.

Thoroughly rinse the eggs with water, as a result of which the film is washed off them.

Method number 2: cleaning in hot brine

A highly efficient cleaning method that does not require special efforts, however, it has its own nuances.

1. To free fresh caviar from the films, you first need to boil water, mix it with salt (3 tablespoons per 1 liter of water), cool a little.
2. After that ready-made brine it is necessary to fill in the eggs, cover them with a lid and leave to “soak” for 20 minutes. During this time, the film will change, becoming looser.
3. Now you can proceed to the next stage of cleaning - we take a whisk for beating (in extreme cases, a fork) and begin to stir the caviar in the brine. Beat thoroughly, but carefully so that the eggs break, but the eggs themselves remain intact. Movements must be made in a circle, in one direction, so a funnel is formed, thanks to which the film will begin to wrap around the rim.
4. When most of the eggs are cleaned, we transfer the mass to a sieve and let the brine drain from the caviar.
5. Then put it in portions on a napkin (or paper towel), cover it with a towel on top and start wiping the eggs. We do everything carefully so as not to damage them.

As a result, the remnants of ovaries are removed and we get crumbly dry (in other words - granular) eggs. As you can see, cleaning in this way directly combines the salting process itself.

It is very important to keep an eye on the temperature of the brine when using the hot cleaning method. If you put red caviar in a liquid that is too hot, then the eggs will simply cook.

It is easy to check the correctness of the temperature - throw 1-2 grains into the brine, if they practically do not change color, then t ° C is good. But if the abandoned eggs fade, it means that the liquid is still hot, give it time to cool down.

Another important nuance - do not rinse the eggs with cold fresh water, from this they will lose their elasticity and become tough.

Method number 3: cleaning by hand or through a colander

It is quite possible to peel caviar with your own hands, without using unnecessary additional funds. To do this, you just need to break the yastyk into several parts, and then start with your hands (or with a fork) to get a grain of red caviar out of it.

You can try to wipe the broken film with eggs through a colander (with the appropriate hole size), or through a mesh.

How the manual cleaning method and through the net looks like in action - see a short video.

How to salt trout caviar at home: a recipe with sugar and salt

Salting rainbow trout caviar is possible not only in brine, sometimes sugar is used for salting. The technology for preparing caviar with sugar and salt is the same as in brine, the difference is solely in the amount of the main ingredients.

Ingredients per 1 liter of water

• Salt - 50-70 g;
• Sugar - 25-35 g.

Preparation

1. Prepare the brine: mix salt, sugar, water. Boil it, cool it down.
2. Put the peeled trout caviar in the brine for 15 minutes. It is important that the brine is 2 times more than the caviar itself.
3. After a quarter of an hour, we put the eggs in a colander and dry.
4. After that, we lay out the salted mass in sterilized jars, close them with lids and put them in the refrigerator for 2-3 hours.

Try not to store the pickle for a long time, but use it within 2-3 days. However, if you plan to salt a lot of caviar at once, then be sure to put the salted product in sterilized jars and put them in the freezer. The thawed product does not lose its taste and useful properties.

During long-term storage remember to keep an eye on your delicacy all the time. If the smell and color of the eggs changes, this means that the dish has deteriorated and it is not recommended to eat it.

Salting secrets

1. For salting, you can use not only fresh, but also frozen fish. The only thing - you need to be able to defrost it correctly: first, the trout must be transferred from the freezer to one of the refrigerator shelves, keeping the fish there for about 6-8 hours, only after that we remove the trout from the cold, ending defrosting at room temperature.
2. If you are going to salt caviar exclusively in salt, then brine (highly concentrated saline solution) must be prepared for salting. Using sugar for salting - take it in a small amount, that is, 2 times less than the salt itself.

Here, perhaps, are all the secrets of how to choose, peel and salt trout caviar at home. This is not as difficult a process as it seems at first glance. Red fish caviar is salted much faster than trout meat itself. For more information on how to salt trout deliciously at home, read one of the articles on the site.

Prepare your favorite delicacy at home - and have great pleasure from the work done, in the form delicious sandwiches with home salted caviar.

Festive canapes with trout from the chef

Sandwiches are always an excellent choice for quick preparation delicious table, for a holiday it is worth working a little more. In this case, you can not really move away from the sandwich essence of the buffet table. Our chef suggests making unusual canapes with trout.

Bon Appetit!