The modern seafood retail market has long stepped forward compared to even the last decade, and now it is not difficult to buy good pink salmon or other fish of a noble breed, practically just caught, in an ordinary supermarket. It is especially pleasant when as a result of such "shopping fishing" you get fish with caviar. However, the inexperienced "fisherman" has a question: how to clean the caviar from the film? How to prepare it in general for subsequent salting?

Choosing fish in the store

The first step is to choose a good “catch pattern”. Here are 5 main signs of a suitable specimen:

1. The fish, of course, should have an obvious sign of caviar: a noticeably thick "belly".
2. Pay attention to the eyes - in good fish they will be transparent both fresh and frozen.
3. Of course, the fish should not exude an unpleasant pungent smell, but at the same time it should smell, one might say, of the sea.
4. If you take a fresh carcass, then when you press on its side, the dent should quickly disappear. In other words, the fish should be quite resilient.
5. Another important sign of a quality product is red, loose gills.

Extracting caviar from the carcass

So, your pink salmon successfully proceeded from the store counter to the kitchen. Where to begin?

1. If you took frozen fish, then let it completely defrost, but do not overexpose at room temperature. A carcass weighing a couple of kilograms will be thawed for 3-5 hours at normal temperature - after that, even slightly frozen fish can be cut.
2. First you need to rip open the belly of the pink salmon, starting from the head and ending with the anus. Do not deepen the knife too much so as not to damage the caviar section and entrails and not to stain everything with blood.
3. Then, using the same knife, we slightly separate the caviar from the side walls, simply inserting the knife between the wall and the bag of caviar and slightly bending it to the side. This procedure must be done on both sides of the bag.
4. Now you should separate the caviar bags and entrails from the fish carcass. The bag and entrails are quite tight and are attached to the carcass in two places: near the anus and at the head. Feel the attachment points with your fingers and separate them either with a knife or with gentle finger movements. This is pretty easy.
   

   A bag of pink salmon caviar is actually two separate bags, between which all the other entrails of the fish are located.

5. We carefully separate the caviar from the entrails. They are not tightly connected to each other, but a slippery surface, especially on a fresh carcass, can make the process of separating caviar somewhat difficult. Be careful and take your time.

Separating caviar from the film: two ways

The first method involves the use of a special sieve with large meshes:

1. The separated caviar pouches must be carefully ripped open with your fingers.
2. Next, we arm ourselves with a tall glass, where we place the ripped bags with caviar.
3. We insert a sushi stick into a glass and quickly move it in a circular motion along the caviar with a film. The film will gradually wrap around the tip of the stick. For best results, it is recommended to alternate the direction of movement of the stick.
4. Then we take a sieve with round holes, which will be slightly larger than the eggs in size. Put the contents of the glass in a sieve and rub the eggs through the sieve with the palm of your hand, freeing them from the remnants of the film.
5. We also send the film, which is wound on a wooden stick, into a sieve and with the same movements with the palm of our hand remove the remaining eggs from it.

Do not be afraid to separate the caviar from the film in this way: the eggs of any red fish - pink salmon, trout or salmon - are quite elastic when fresh and will easily pass through the sieve without bursting.

If there is no special sieve, some homemade caviar lovers advise using a badminton racket instead.

1. Having separated the bags of eggs from the fish and entrails, you should put them in a sieve with small holes - for example, in one through which flour is usually sifted - and boil the water.
2. We put the sieve on a deep bowl and pour boiling water over the caviar with the film in small portions, stirring it immediately with a fork or spoon. It is important to spray with hot water in those places where you saw the appearance of a curled film. Stirring quickly and vigorously is also important: this way the eggs will not boil, they will not burst and remain intact, and the hot water will quickly drain through a sieve into a bowl.

In 3-4 passes, you can scald almost all the film that was on the caviar and remove it with a fork.

Salted caviar

That's all! As you can see, there are not so many hassles with caviar, and the work does not require a lot of time. In this sense, red fish can be an excellent "springboard" for filling your hands in the business of home preparation of fish caviar, so that later you can move on to more complex cases - for example, to pike caviar.

Salting is a completely simple process. Usually about 1-1.5 teaspoons of coarse salt is used for 200 grams of caviar.

To make sure that the salt is not too much and not too little, you can try the caviar with salt right during salting.

We transfer the salted product to cheesecloth, collect it in a bag and hang it over a small pallet for about an hour to remove excess moisture.

Bon Appetit!

Quality standards are easy to remember, red gills, clear eyes, and a non-fishy odor are sure signs 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 on top without oil dressing, 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 are tasty and healthy food, with which no one can argue. And although river fish are inferior to sea fish in their main characteristics, they still have the right to be salted. It is believed that fresh trout cannot be oversalted, 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 put the grated fish fillet, 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 from 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, oversalted 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 we 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 the fish fillet, thawed a little and rubbed gently. The fillets, pre-treated with the mixture, are folded into a suitable container and poured over 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 throw away 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 area 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 the trout with the consistency. 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, you can make delicious festive canapes with salted trout at home. 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 the following products. Salmon breeds of chum salmon, pink salmon, salmon itself, as well as chinook salmon, salmon and trout are delicacies, 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 better 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. A detailed step-by-step photo recipe for baked stuffed meatloaf has mounted for you a slide show of minced meatloaf stuffed with omelet and raw carrots, baked in the oven sleeve. 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 simplest technologies, as 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 themselves with river trout marinated 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 its 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 useful properties and, when consumed, will not cause any doubts about its readiness. For example, an extremely interesting option is when everyone's favorite Herring under a fur coat is made, 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 flavor and beautiful meat. There are different types of trout, but the store is more likely to buy brook or rainbow trout. Serve trout cooked 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, under no circumstances 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 also, most importantly, 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 of fish dishes know perfectly well that trout is one of the most delicious and healthy fish.

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 peppercorns and bay leaves on one layer, 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 tasty and not very recipes, I settled on the most worthy option in my opinion. I will not talk about the storage of 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 ordinary stone fish, everything will work out too, but it is the sea fish that turns ordinary lightly salted fish into an 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 fluffy, unusually airy pancakes disappeared from the plate before reaching the main table, however, the home ones appreciated and asked for them every Sunday. Homemade stew recipe We all know 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.

Such a variety of salads and snacks can be made from beets. I especially liked the Korean-style appetizer, I really love Korean 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 setting off 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 cooks 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 the 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. This is a long-lasting but most effective way to peel trout eggs.

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 room temperature water 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 quick preparation of salted caviar, which will be used immediately.

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Red caviar is a valuable delicacy with many beneficial 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 out 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 place in the refrigerator.

Before immersing 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.
• Fold the plastic bags into a colander with large holes, pour boiling water over, and shake the sieve quickly until all the 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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Features of red trout caviar

Commercial trout from the salmon family 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 of 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 snacks. The red game serves as an analogue of flying fish caviar, which is present in the Japanese recipe for making rolls in sushi restaurants. It goes well with squid, cucumber and avocado. It is impossible not to mention the traditional sandwiches made of white bread or loaf, covered with butter with the addition of a small amount of eggs and herbs.

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 top quality ready-to-eat product, 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 you can get a real delicacy, very tasty 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 the homework for a long time, use it as long as 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 lower the cheesecloth into a basin or into a saucepan with warm water, 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 rest of the yastyk is 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;

Liter of water.

Preparation

1. Put a pot with a liter of water on the stove, add both types of salt, boil the brine after boiling over low heat for 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 it for 5-8 minutes, you get a slightly salted product with high palatability 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 butter sandwiches 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 twice as much.

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 tips 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. Any vegetable oil is used for watering.

Ingredients

150 g of caviar;

0.5 lemon;

2 tablespoons of salt (with a slide)

1 spoonful of sugar:

2 tablespoons of oil;

0.6 liters of water.

Preparation

1. We clean the caviar in one of the 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 the lemon juice out of the remaining citrus half.

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

7. Pour the caviar into a sieve, leave it 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 caviar, it is still better to oversalt the product. Salt will not only extend the shelf life, but also destroy 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 foils of the yastik, 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 pre-shaking the salt.

Red fish with caviar can be found less and less in retail. Today, sellers have gotten used to identifying females and themselves cleanse it of caviar. However, sometimes you are lucky and you manage to snatch the fish not gutted. As a rule, pink salmon comes across, and in more expensive species it is more difficult to find "happy" fish. will tell you how to identify the "right" fish and how to clean the caviar correctly.

How to determine the sex of a fish?

In order to determine whether a female or a male is in front of you, you need to pay attention to the head of the fish.

The male has a more elongated head, with a more pronounced lower jaw, which is slightly extended upward. If you take two fish of different sexes, then you can determine that the male's head is more aggressive, and the female's muzzle looks softer and more accurate.

The color of the male is usually brighter and more intense. Some amateurs determine the presence of eggs by examining and determining the thickness of the abdomen. However, this is not entirely correct, since milk can be found instead of caviar. Of course, they can also be eaten, but our goal is caviar, so we will search.

Learning to cut fish properly

It is not enough to find a real female among the many males, it is important to be able to properly butcher her. The abdomen should be opened very carefully, since there is a gallbladder nearby, which is located near the head of the fish. If you are inaccurate and pierce it, then the caviar will acquire a bitter taste and will be considered spoiled. If you did not overlook it and pierced it, then you should immediately rinse all the insides of the fish under cold running water. The caviar is in the roe. This is a film that resembles an elongated pouch in shape. Caviar is not salted in it, although some try to experiment, but it turns out something similar to caviar from herring.

Proper cleaning of caviar

If you know how to clean caviar properly, then this procedure is quite quick and simple.

Let's reveal the secret, and say that it is necessary to clean the caviar in boiled water. To do this, add a tablespoon of salt filled with a slide to a liter of boiled water. Heat the water to 50 degrees and remove the pot from the stove. Eggs are spread in the heated water in a yastyk, two pieces each. Do not put too many pieces, as it will be quite difficult, then get rid of the film.

After placing the caviar in water, gently stir the caviar with a fork or whisk to beat. As you stir, an ill-fated film is wound around the whisk, which must be removed from time to time. After the film is removed, the water is drained through a colander, and the remains of the film are selected manually.

You can also peel caviar in other ways. For example, some recommend breaking the eggs into several pieces, each of which must be gently kneaded with your fingers, while being careful not to crush the eggs. Ideally, the eggs themselves will fall out into the prepared container.

Others recommend using a colander. The yastyk is placed in a colander or sieve, which is immersed in hot water for a few seconds. The water should be hot, but never boiling. After placing the sieve in the water, gently stir the yasty with a fork. As a result, the entire film will remain on the fork, and you will get separated eggs. Do not keep caviar in hot water for a long time, as it can harden.

There is another way to clean caviar. To do this, you need to place the yastyk in a colander with holes larger than the eggs themselves. Next, pour boiling water over the yastyk, and put a large plate under a colander. With light movements, it is necessary to squeeze out the eggs through a colander. As a result, individual eggs will be in the plate, and the film will remain in the colander.

It is better to salt caviar

After cleaning the caviar, it is necessary to prepare it for food. Do not fry it, as it will become tough. Better to salt it. To do this, you need to prepare a salting solution. A kilogram of caviar will require about four liters of solution.

For cooking, it is necessary to dissolve one kilogram of salt in four liters of water, put on fire and boil for 8 minutes. Then the solution is cooled to room temperature and the prepared caviar is poured into it. It must be kept in solution for about 10 minutes, and if storage is planned for more than two weeks, then caviar should be kept in solution for 25 minutes. Then the water is drained through a colander. You can add a teaspoon of vegetable oil to the resulting caviar, this will prevent the eggs from sticking together. Next, the caviar is laid out in prepared jars and placed in the refrigerator for several hours.

In principle, caviar cleaning is not a complicated process. The main thing is to do everything correctly and accurately, and then salt it and enjoy the natural product.

Look for the female. It has a rounder head without the characteristic protrusion of males on the upper jaw.

Chilled fish should be firm with a smooth and intact skin, pink gills and shiny eyes. She smells naturally, indistinct.

Choose frozen with even and uniform ice cover.

What you need to know before salting pink salmon caviar

1. For quick salting methods (up to 15 minutes) use only chilled caviar. The thawed one needs a longer ambassador: you do not know how many times the fish was frozen and how they stored it.
2. Use fine to medium salt without iodine or other additives.
3. When you get the eggs out of the fish, try not to damage the gallbladder. Otherwise, spoil the taste.
4. Only thaw caviar in the refrigerator. Do not use warm water or microwave oven.
5. Do not salt broken eggs and remove those damaged during cooking.

How to remove the shell from caviar

If you do not remove the shell - the yastyk, the caviar will be sticky and, possibly, bitter. You can get rid of the film during preparation or already in the process of salting - it all depends on the recipe.

Before peeling off the shell, rinse the caviar sacs, if they are intact.

Method 1.Using a screen, grate or grater

The shaker is a special sieve for separating caviar from the shell. Place a yast on it and start rubbing gently. Quite quickly, all the eggs will go through the holes, and the film will remain in your hands.

If there is no screen, use the wrong side of a coarse grater or a grate with rather large meshes.

Method 2. In brine

Dissolve 1 tablespoon of salt in 2 glasses of room temperature water. Put the yastiki in the solution for a couple of minutes.

Then beat the caviar lightly with a fork or whisk until the shell comes off.

Method 3.Using a mixer

Beat the caviar with the batter attachment for a few seconds at minimum speed.

The film should be wrapped around the whisk.

donny-bygosh.com

This is the easiest way: you simultaneously peel the caviar from the film and add salt to it. As a result, you get a delicate salty taste.

Ingredients

• 7 tablespoons of salt;
• 1 tablespoon sugar
• 1 liter of water;
• 200 g of unpeeled pink salmon caviar.

Preparation

Combine salt, sugar and water. Boil, cool to 40-50 ° C and pour the yastyki for 10-15 minutes.

Stir the caviar slowly with a fork all this time. When the film is wrapped around the prongs, just pull it out.

Then put the caviar in a colander or sieve and wait for all the liquid to drain. Remove any remnants of the shell, if any.

fat-of-the-land.blogspot.com

In just an hour, you will cook delicious and crumbly salmon caviar.

Ingredients

• 1 liter of water;
• 400 g of salt;
• 300 g of peeled pink salmon caviar.

Preparation

Boil water and salt and cool to room temperature.

Place cheesecloth in a deep bowl so that the edges hang outward. Put the caviar in it and cover with the solution for 7-8 minutes.

Lift the cheesecloth by the edges, and then hang or transfer to a colander. Leave it on for 30-40 minutes to drain the water.

markys.com

Another quick pickling option with ingredients found in every kitchen. It will take no more than an hour to cook delicious pink salmon caviar.

Ingredients

• 1 liter of water;
• 200 g of salt;
• 100 g sugar;
• 200 g of peeled pink salmon caviar.

Preparation

Put salt and sugar in the water, and then boil for 10-15 minutes.

Fill the caviar with the chilled solution for 6-7 minutes. Then fold in a colander and leave until all the liquid has drained.

aspoonfulofcaviar.co.uk

A simple recipe with which caviar will be ready overnight. The oil will give the eggs a beautiful shine and a very appetizing look.

Ingredients

• 300 g of salt;
• 3½ liters of water;
• 200 g of peeled pink salmon caviar;
• 1 teaspoon olive oil

Preparation

Dissolve the salt in water. Place the caviar in a deep bowl, cover with brine and leave for 8-10 minutes. Stir occasionally.

Drain the caviar in a colander and rinse with cold water.

Cover the colander with cling film, place in a bowl so that there is enough room for the dripping liquid, and put in the refrigerator.

After 8-12 hours, transfer the caviar to a glass jar, add the olive oil and stir.

pesca-shop.de

Immediately after salting, you will not be able to taste the caviar, you will have to wait. But the taste will turn out to be rich and moderately salty.

Ingredients

• 250 ml of water;
• 2 teaspoons of salt
• 1 teaspoon sugar
• 100 g of peeled pink salmon caviar;
• 1 tablespoon olive oil

Preparation

Dissolve salt and sugar in cold water.

Put the caviar in a glass jar and fill it with brine to the brim. Close the jar with a lid and refrigerate.

After 3-4 hours, discard the caviar in a colander and wait for all the liquid to drain. Add oil and stir.

thecaviarco.com

The peculiarity of this method is the absence of brine. The caviar is salted without water under not too heavy pressure, and therefore the taste is richer in comparison with the quick methods.

Ingredients

• 250 g of peeled pink salmon caviar;
• ½ tablespoon of salt;
• ½ teaspoon sugar.

Preparation

Place the caviar in a shallow bowl. Add salt and sugar and stir.

Put a saucer on top, and put oppression on it, for example a glass of water. Put the structure in the refrigerator for 4-5 hours.

umamimart.com

The shells of the eggs are saturated with the sauce, and the natural taste will remain inside. This will make the caviar slightly darker.

Ingredients

• 3 tablespoons of soy sauce
• 2 tablespoons of sake;
• 100 g of fresh peeled pink salmon caviar.

Preparation

Combine soy sauce and sake. Boil and then cool to room temperature.

Place the caviar in a plastic container or glass jar. Fill with brine so that it is completely covered.

Close the lid tightly and refrigerate for 12 hours.

How and how much to store salted pink salmon caviar

Store salted pink salmon caviar in the refrigerator for no more than 1-2 days. Due to the lack of preservatives, it cannot stay for long.

Use olive oil to extend the shelf life to 5-7 days. Fold the caviar in a glass jar to the very top, tamp it lightly and pour in about 2-3 tablespoons of oil. If there is not enough caviar, the oil will simply flow down and a protective film will not form.

Close the jar with a lid and refrigerate. After unsealing, try to eat the caviar within 1–2 days.

Defrost gently before use: leave for 10-12 hours in the refrigerator compartment.

What to do if caviar seems too salty

Put some caviar in a bowl and cover with cold boiled water. Mix gently. Taste after 5-7 minutes. If you like, drain the water. No - wait a little longer, and then put it in a colander or gauze so that all the liquid is glass.

Do not rinse all salted caviar in advance, otherwise it will quickly deteriorate.

In addition to its exquisite taste, fish caviar has an impressive amount of vitamins, amino acids and other microelements important for the human body. It is not difficult to prepare a nutritious snack at home using quality raw materials. Home-cooked caviar will delight you with a natural rich taste. Before salting, the caviar must be removed from the ovary. There are several subtleties of how to properly separate the caviar from the film.

About a useful product

Caviar of any fish has an extensive list of nutrients, amino acids, vitamins and essential Omega-3 acids for the body. The composition of salmon caviar will differ from other species, but the more valuable is their diversity.

Red delicacy

The delicacy came from the Far East. It's hard to imagine, but originally red caviar was used as livestock feed or as glue. Time has passed, tastes have changed and now caviar is a welcome delicacy on the festive table. The inhabitants of Japan were among the first to harvest caviar for future use. Surely everyone thought about the reasons for the high cost of caviar.

Scientists have proven the high nutritional value of this product. The chemical composition of the delicacy is unique and has no analogues. Most of it is easily digestible proteins (about 30 percent), lecithin (a biologically active substance that takes part in many important life processes), minerals, vitamins of groups A, D, E, B. With such an abundance of components, there are absolutely no harmful carbohydrates and fats ...

Types of salmon caviar

Representatives of salmon fish that produce red caviar are sockeye salmon, chum salmon, pink salmon, trout and coho salmon. They spawn eggs of the same chemical composition and properties, differences are only in appearance, size and taste. The largest egg in Chinook fish is about 7 millimeters in diameter, bright red and slightly bitter.

The second in size and taste are chum salmon eggs. They reach 5 millimeters in diameter. Previously, this delicacy was called royal. It has a bright amber color. Not everyone is delighted with the taste of this caviar, so it is more often used to decorate ready-made dishes.

The most popular can be called pink salmon caviar. The eggs are light orange in color, small, about 5 millimeters, the shell breaks easily. Sockeye caviar is similar to pink salmon caviar, but its diameter is slightly smaller. The smallest eggs in trout are no more than 3 mm, color from pale yellow to rich orange. Coho salmon has small burgundy eggs with a bitter aftertaste.

Among the main properties of the product the following can be distinguished:

• prevention of vascular diseases, in particular atherosclerosis;
• positive effect on the functioning of the body's immune system;
• strengthening of bone tissue;
• improving the functions of the optic nerve;
• stimulation of blood circulation, reducing the risk of thrombosis and cardiovascular diseases in general;
• the cholesterol contained in caviar is very important for cell membranes. Excess cholesterol is controlled by lecithin, also contained in the product;
• increased hemoglobin levels.

Excessive product can affect human health. It is not recommended to consume large quantities of this delicacy for pregnant and lactating women.

Pike caviar

This product is not as famous and popular as salmon or sturgeon caviar, but its benefits are no less. In addition, the dietary value of the pike delicacy is higher than that of the sturgeon or salmon. The chemical composition and nutritional properties of the product deserve special attention: thanks to it, you can maintain health.

On sale, you can most often see a ready-made, salted product. It has a friable structure, bright amber color and pleasant taste. They use it as a separate snack or add it as an ingredient to other dishes, sauces, pates. Pike is found in almost all regions of the country, so after fishing, you can independently harvest the delicacy at home. The procurement will not take a lot of effort and labor.

Pike caviar contains vitamins of groups A, D, C, E, B, many important amino acids, easily digestible proteins, Omega-3 fatty acids, essential phosphorus, iodine and iron. The caloric value of the product is 120 kcal per 100 grams of the product. Among the beneficial for the human body properties include the following:

There are also a number of contraindications to the use of a delicacy. You can not use the product with individual intolerance, as well as children under three years old.

Cleaning and separation of eggs

The thin film covering the eggs is called the ovary. Cleansing the ovary is a purely practical approach. The film has a bitter taste, and if you leave it with salting, then all the caviar will be bitter. If the eggs are not removed, the product will not be so crumbly and tasty, the eggs will crumble and have a lumpy shape.

The most acceptable and convenient is the method used in fish farms. Experienced professionals pass tons of kilograms of fish delicacy through their hands. To preserve the taste and quality of the final product, the roe is removed quickly and without harming the eggs. This is done using nets with holes slightly larger than the eggs. Basically, it's a colander. For a home option, a sieve with large holes is suitable. The main stages of cleaning are:

• preparatory stage - washing caviar bags in water;
• removal of the ovary;
• salting of purified raw materials.

Rubbing through a sieve is a classic version of how to remove the film from pink salmon caviar. But there are many others, for example, very popular method of separating the yastyk with boiling water and a whisk:

1. Pour cold water into a large container - a saucepan or ladle. Put on fire.
2. As soon as the water boils, immediately lower 1-2 caviar bags into it. You do not need to put more - it will be more convenient.
3. Stir the caviar until the boiled yast is wrapped around the blades of the whisk. The film should be completely wound.
4. When all the caviar is cleaned, drain the water and you can start salting.

One of the modern ways to separate the film from the red caviar is to use a mixer. This method also requires the utmost care and attention to do not violate the integrity of the eggs:

1. Put the caviar bags in a saucepan.
2. Set the mixer to the minimum speed mode.
3. Beat the workpiece gently, without pressing hard with the nozzles, trying to move only along the surface of the film.
4. Those eggs that remain on the film should be removed with a fork or by hand.

Cleansing at home

The most common way is with hot water. It is hot, not boiling water. Pour salt into slightly warmed water (1 tablespoon per liter of water), stir until completely dissolved. Place the caviar bags in a saline solution, then beat with a fork or a small whisk with light movements. In the process of beating, the yasty will be wrapped around a fork, which is required. When the entire workpiece is cleaned, drain the water and remove the remaining film by hand.

You always want to make a delicious and high-quality product. The most delicious appetizer is obtained when the eggs are manually separated from the film using a teaspoon or coffee spoon. The disadvantage of this method is that it takes a lot of time.

The best option for removing the ovary is with a colander. You need to take a colander or sieve, the holes of which are smaller than the eggs. Place a sieve (colander) in a pan with heated water (50-60 degrees, no more). The raw material needs to be heated a little, then stir the caviar in a circular motion with a fork, while winding the film on the fork. When all the films have been removed, remove the colander from the pan and leave to drain. The caviar should cool down at room temperature to preserve the natural taste and shape of the eggs. As soon as the workpiece has cooled, you can start salting.

It so happens that when cutting frozen fish, full caviar bags are found. In this case, the yastyk should be doused with boiling water and removed, like a peel from a tangerine. The film comes off easily without causing any hassle. The method is suitable for any eggs - both large and small. For larger eggs (chum salmon, chinook salmon), some housewives use a tennis racket. This is an unusual method, but at the same time, the eggs easily seep through the net, leaving an empty spawn behind.

Salting raw materials

The question of how to separate pink salmon caviar from the film is not so important. It is much more important to properly salt the refined product. There is a versatile pickling option that is suitable for any kind of delicacy. It is such an ambassador that is used in mass production:

The workpiece should be dried for no more than 11 hours. Overexposure can result in a tasteless dry product. Arrange the finished delicacy in jars and add a small amount of vegetable oil to each container. Close the jars tightly with lids and put them in the refrigerator for at least a day.

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