If caviar is found when cutting pink salmon, you should not throw it away. Having salted the find correctly, you can get a real delicacy. Already salted caviar can be used for sandwiches or original salads.

But when salting, certain subtleties should be taken into account, otherwise the product is easy to spoil. The calorie content of the finished dish, depending on the recipe, is on average 220 kcal.

How to quickly and easily clean pink salmon caviar from the film

Before proceeding with the salting of the product, you will have to carefully remove the film (ovules). We can say that this is a piece of jewelry. It is necessary to separate the eggs, removing numerous films and partitions, trying not to damage a single fragile orange ball. So, be sure to be patient.

There are various cleaning methods.

Rinse with water

Roll up the gauze in several layers. Place the ovaries in the center. Close the edges and hold under running hot water for several minutes. In the process, caviar must be constantly mixed.

Remove with mixer

Put the unpeeled raw materials in a deep container. Put the heavy dough attachment on the mixer. Turn on the minimum speed and bring to the film. In a few seconds, it will wrap around the whisk.

In order to remove the ovaries in this way and not damage the eggs, certain skills will be needed.

scald with boiling water

To do this, boil water. Dip the product in boiling water for a few seconds and immediately transfer it to a sieve that has large holes. Wipe eggs through them. The film will be perfectly removed and will remain in the hands.

In the absence of a sieve, you can use a grater with large holes.

Get it with a spoon

Slightly cut the film and use a small spoon to remove the eggs. The procedure must be carried out carefully.

How to pickle frozen pink salmon caviar at home - a step by step photo recipe

Salted caviar in this way turns out to be moderately salty, and does not differ in any way from that bought in a store. And that's not to mention the price you have to pay for a small jar. So, on occasion, be sure to try to pickle the caviar yourself, you will not regret it.

Your mark:

Cooking time: 30 minutes

Quantity: 1 portion

Ingredients

• Pink salmon caviar frozen: 100 g
• Salt: 1.5 tsp
• Sugar: 0.5 tsp
• Sunflower oil: 1 tsp
• Water: 500 ml

Cooking instructions

Carefully remove the caviar from the fish. Usually it is represented by two sacs, which are called ovaries. If pink salmon caviar is frozen, let it thaw at room temperature.



Heat two glasses of water to a temperature of about 50 degrees. Pour in a teaspoon of salt.

It is not at all necessary to accurately measure the temperature, you can navigate by sensations: the water should be so hot that when you lower your hand, you feel the heat well, but you can endure it.



Stir until the crystals dissolve and lower the ovaries.



Gently touch them with your fingers right in the water. Gradually, the eggs will begin to separate, and thin films will stick to the hands, which must be removed to the last. Then throw the caviar into a colander.



Remove remaining small films.



Pour 0.5 tsp into a small jar of suitable size. salt and sugar.



Pour in 100-150 ml of cold water. Stir.



Lay out the cleaned eggs.



Close the container with a lid and refrigerate for 12 hours.



After the lapse of time, throw the product on a sieve, allow the liquid to drain well.



Return back to the jar, pour in a teaspoon of sunflower oil, mix.



Salted pink salmon caviar, cooked at home, is ready to eat. It is important to eat it within two days, as the product is completely natural and will quickly deteriorate without the use of preservatives.



Delicious recipe for salting fresh caviar

This is the most common cooking option. Caviar is salted in a “wet” way. After 3 hours, you can enjoy a delicious snack.

You will need:

• coarse salt - 25 g;
• granulated sugar - 6 g;
• caviar - 270 g;
• purified water - 310 ml.

How to cook:

1. Separate the film from the eggs. Rinse under water. Transfer to a sieve and dry a little.
2. Boil the indicated volume of water. Pour in salt and sugar. Constantly stirring, wait until all the crystals are completely dissolved. Remove from fire.
3. Cool to a temperature of 35 ° and no more, otherwise the eggs will boil.
4. Pour raw materials with prepared brine. Mix gently and leave for a couple of hours.
5. Strain through cheesecloth. Wait until the liquid has completely drained.
6. Transfer to a glass container and store in the refrigerator.

The fastest recipe - when guests are on the doorstep



This method will always help out when you want to cook an amazing snack in the shortest possible time.

Ingredients:

• pink salmon caviar - 550 g;
• granulated sugar - 6 g;
• coarse salt - 75 g.

What to do:

1. Any way to extract caviar from ovaries. The film must be completely removed.
2. Rinse in cool water. Drain the liquid.
3. Put the eggs on a paper towel and dry.
4. Transfer to a clean and dry container.
5. Pour in the desired spices. Mix carefully.
6. Close with a lid or plate. Leave for 5.5 hours.

Dry way



The product can be salted dry without the use of brine. This will increase the shelf life.

You will need:

• caviar - 280 g;
• water - 950 ml;
• coarse salt - 35 g.

Process step by step:

1. Boil the specified amount of water. Put caviar with a film in a sieve.
2. Pour salt (20 g) into boiling water and wait for complete dissolution. Dip a sieve with ovaries into the brine for 20 seconds.
3. Remove film from caviar. This is a guarantee that the product will not be bitter.
4. Move the eggs to a dry container. Sprinkle with the remaining salt. Mix.
5. Put in the refrigerator. You can use after 3 hours.

Recipe with butter



Vegetable oil will make the eggs more tender. The finished product will be able to lie on the plate longer and not dry out.

Ingredients:

• granulated sugar - 7 g;
• caviar - 110 g;
• refined oil - 5 ml;
• salt - 7 g.

Cooking:

1. To boil water. Lay out the caviar. Hold for 20 seconds.
2. Remove and transfer to a sieve with large holes. Carefully push through the eggs. The film must remain in the hands.
3. Transfer the product to a finer sieve. Wash under water. Place in a suitable container.
4. Sprinkle with salt. Pour in oil and sweeten. Mix. This process should be carried out very carefully so that the eggs do not burst.
5. Cover tightly with a lid and place in the refrigerator compartment for 9 hours.

How to pickle pink salmon caviar for long-term storage



Salting caviar on your own is very simple, the main thing is to follow the step-by-step description. The proposed recipe will allow you to get a delicacy that can be stored in the refrigerator for a long time.

The self-salted product guarantees high quality. After all, purchased caviar often causes disappointment, especially in cans.

You will need:

• potatoes - 1 pc.;
• caviar - 550 g;
• salt;
• water - 950 ml.
1. Fold the gauze in several layers. Lay out the caviar. Close the edges. Turn on the water at the tap. Select the hottest setting. Substitute the gauze with the contents under the stream and constantly stirring the eggs, hold for a couple of minutes.
2. Open the gauze and carefully remove the film.
3. Pour the eggs on a napkin and dry a little.
4. Prepare a special brine, which is called brine. Boil water and remove from stove. Cool slightly.
5. Rinse potatoes and blanch in boiling water. Send in boiled water.
6. Gradually add salt until the potato rises.
7. Wait for the brine to cool completely.
8. Put caviar in it. Hold for a minimum of 5 minutes, a maximum of 10 minutes. The intensity of salting depends on the time.
9. Drain the liquid. Transfer the eggs to a glass container and cover tightly with a lid.

You can store the product without changing the quality for a week. For longer storage, immediately after salting, remove the caviar in the freezer.



1. The tongues must be removed carefully. If there is even a little film left, the finished product will be bitter.
2. It is better to separate the eggs from the film manually in order to keep them whole.
3. For salting it is necessary to use coarse salt.
4. Homemade caviar should be consumed within two days. Longer storage makes the product unsafe.
5. Caviar is allowed to be frozen. After defrosting, it retains its taste and nutritional properties completely.
6. It is impossible to re-freeze defrosted caviar. A sharp, repeated temperature drop will cause it to crack and spoil the taste.
7. Do not defrost eggs at room temperature. It should be taken out of the freezer in advance, placed in the refrigerator compartment on the top shelf and left overnight.
8. It is recommended to store the finished product in small glass containers that can be hermetically sealed, and strictly in the refrigerator.
9. You can serve the delicacy in a small outlet, use it to make sandwiches, salads.

We are waiting for your comments and ratings - this is very important for us!

Sokolova Svetlana

Reading time: 4 minutes

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How to salt pink salmon caviar at home tasty and fast? Simple enough. You will need to learn the general salting technology, a few tricks and important points, which I will discuss in the article.

Pink salmon caviar is a popular delicacy of a light orange hue and an excellent decoration for a festive table. The product is obtained from fish of the salmon family. Caviar is rich in useful substances and minerals, the grains are round and medium in size.

Homemade pink salmon caviar is nutritious, healthy and tasty. An excellent alternative to the expensive analogue from the store. The product will be a great addition to various appetizers, sandwiches, profiteroles, tartlets, salad dressing (with salmon and butter, seafood puff, olivier with chicken fillet and shrimps), stuffing for pancakes.

Before revealing the secrets of salting at home, let's talk about the nutritional value of the fish delicacy, the beneficial properties for the human body, and touch on the topic of cleaning red caviar from the yastik (film).

calories

The product is rich in animal protein (31 g per 100 g) and healthy fish oil (about 12 g per 100 g). The caloric value of this granular pink salmon caviar is 230 kcal / 100 g. For comparison: artificial caviar is less nutritious. The calorie content of 100 g of an imitation product is 64 kcal. Protein only 1 g.

Benefit

In the product obtained from salmon fish, a huge amount of useful substances, including:

• magnesium;
• fluorine;
• phosphorus;
• iron;
• calcium;
• zinc;
• sodium, etc.

Pink salmon caviar is rich in retinol and omega-3 unsaturated fatty acid, it contains vitamins B, D and E. Vitamin A is a vital element for healthy hair and skin, the proper flow of metabolic processes in the body and immunity stability. Omega-3 is a protector of the heart and blood vessels, strengthens bone tissue and joints, and contributes to the proper functioning of the nervous system.

How to clean pink salmon caviar from the film at home

The yastik is a thin but strong shell, inside of which there are eggs. Caviar, peeled from the bag-shell before salting, is considered the highest quality, looks aristocratic, tasty and not bitter.

There are the following ways to get rid of the grains from the film:

With a brine

I take 1 liter of clean filtered water, pour it into a saucepan and add 30 g of salt. I bring it to a boil. Let it cool down to 40-50°C. I dip pink salmon caviar in a yastyk into a saucepan. Gently and slowly stir with a whisk to churn. As the film rotates, it wraps around the whisk. I delete if necessary. After separating the eggs from the yastyk, I drain the brine through a colander. The remaining parts of the film are removed by hand.

Quick manual method

I divide the yastik into several parts (no more than 6). I knead each piece slowly and gently. I do not make great efforts so as not to accidentally crush the grains. With proper kneading, the eggs will separate from the films without any problems.

The cleaning method is effective for ripe caviar. The film in this case leaves simply and quickly. If the product is not ripe, the method is ineffective.

Using a sieve and a fork

In a pan with hot water (50-60 ° C) I lower the sieve with unpeeled eggs. For 5-10 seconds, actively mix, gently picking up with a fork. The film is wound on the cutlery, and grains remain at the bottom of the sieve.

Do not overexpose pink salmon caviar in hot water! This will cause the eggs to harden.

With salt water and boiling water

I fill the eggs with salt water at room temperature (I take 3 tablespoons of salt per 1 liter). I leave it for 2 hours. I transfer to a colander. I pour hot water. The film will curl instantly. I carefully remove the yastik and get peeled grains.

Thanks to the colander

I divide the yastik into several parts. Transfer to a colander with medium holes. I pour a small amount of boiling water. I let the water drain. I quickly shake the colander so that the peeled pink salmon eggs fall out through the holes. The film will remain in the kitchenware.

With a mixer

An effective way to clean a large amount of caviar in a short time. There is one important note: be careful not to damage the eggs.

I put caviar in a bowl. I add water and rinse thoroughly. I take a mixer (nozzle - whisk). I turn on medium power and lower it into a large tank. With gentle stirring, part of the egg will separate, the other will wrap around the nozzle. I turn off the mixer. I remove the rest of the film manually. I carefully remove the eggs from the pelvis.

Videos advice

What to do if the integrity of the yastik is broken

If you come across fish caviar with a damaged film, you must perform the following steps:

1. Prepare a special solution (take a tablespoon of salt with a slide for 1 liter of water).
2. Rinse with salted water.
3. Carefully remove the bursting grains without touching the whole ones. Upon contact with the solution, damaged eggs acquire a pronounced white color.
4. Rip the yastik, remove the whole grains by passing through a colander or wire rack.

The classic recipe for salting pink salmon caviar

The standard salting technology involves the preparation of a simple brine based on 3 components: water, salt and sugar.

Ingredients

Servings: 10

• water 1 l
• caviar 400 g
• rock salt 2 tbsp. l.
• sugar 1 tsp

per serving

Calories: 230 kcal

Proteins: 31.2 g

Fats: 11.7 g

Carbohydrates: 0 g

55 min. Video recipe Print

I take a deep pot. I pour water, pour sugar, add salt.

I put the container on the stove. Bring the brine to a boil, stirring gently. I'm taking it off the burner. I leave to cool to a temperature of 40-50 ° C.

I shift the pre-peeled eggs into the pan. I salt for 15 minutes to get a lightly salted product. If you prefer a more pronounced salty taste, hold for another 30 minutes.

I carefully pour out the brine.

The easiest and fastest recipe

Caviar made according to an express recipe will be ready in 5 hours. Shelf life - 2 days. Eat to your health!

Ingredients:

• Caviar - 500 g;
• Sugar - 1 small spoon;
• Salt - 2 teaspoons.

Cooking:

1. I carefully clean the caviar of pink salmon from the film. I put it in a big bowl.
2. I add salt and sugar. Mix very carefully and slowly, without violating the integrity of the grains.
3. I close it with a plate, pressing on top with additional weight. I use a mug of water.
4. After 5 hours of salting, the caviar is ready for use.

Salting with vegetable oil for sandwiches

Ingredients:

• Red salmon caviar - 100 g;
• Sugar - 5 g;
• Salt - 5 g;
• Vegetable oil - half a teaspoon.

Cooking:

1. I extract caviar from pink salmon. After a successful procedure for separating the films, I transfer them to a sieve. Rinse under minimal pressure of cold water. Due to rinsing, some of the eggs will brighten. Do not worry, at the end of cooking, the grains will acquire their original shade.
2. I transfer the washed and peeled grains to a jar.
3. I add granulated sugar, salt and half a small spoon of vegetable oil. I close the jar with a lid and send it to the refrigerator for 8-10 hours.
4. In the morning I use a homemade product to spread on bread and get delicious and nutritious sandwiches with butter.

How to salt caviar royally with cream and onions

Ingredients:

• Caviar - 200 g;
• Onion - 1 small head;
• Fresh cream (medium fat, 20%) - 25 g;
• Coarse salt - 1 teaspoon;
• Ground pepper - to taste.

Cooking:

1. I thoroughly wash the caviar and remove the film. Transfer to a deep bowl.
2. Finely chop the onion. I send to the grain.
3. I sprinkle with salt and ground pepper. I carefully rub the spices into the pink salmon caviar.
4. Slowly and evenly drizzle the cream over the top. I mix with a spoon without damaging the grains.
5. I add salt at the end.
6. I cover the dish with a lid. I leave for an hour. I put it in a jar.

The dish will be a great addition to sandwiches. Sprinkle the finished appetizer with fish delicacy with a little sunflower oil and vinegar.

How to pickle pink salmon caviar for long-term storage

Ingredients:

• Water - 3 l;
• Caviar - 1 kg;
• Salt - 1 kg;
• Vegetable oil - 3 tablespoons.

Cooking:

1. I'm making a pickle. I take a big pot. I pour water and put it on the stove. I add salt before boiling.
2. The ratio is 3 to 1. I bring it to a boil. Remove from stove and leave to cool.
3. I spread the caviar in the brine. Leave for 10-25 minutes depending on the degree of salinity.
4. I drain the water using a plastic sieve. I don't shake too hard to avoid damage. I'm waiting for the water to drain.
5. I transfer the caviar to paper towels. I leave it for a few hours to dry.
6. Lubricate the salted dish with vegetable oil. I send to banks. I cover with oiled paper on top (special culinary paper or I make it from a standard A4 blank sheet). I close with lids.

Delicious homemade caviar for long-term storage in the refrigerator is ready!

Express salting with lemon juice and herbs

Ingredients:

• Caviar - 500 g;
• Salt - 1 tablespoon;
• Vegetable oil - 100 g;
• Lemon - 1 piece;
• Ground white pepper - half a teaspoon;
• Greens - to taste.

Cooking:

1. I spread the peeled caviar in a large plate.
2. I add salt and pepper. I pour oil and freshly squeezed lemon juice.
3. Cover with a lid and put in the fridge for 2 hours.
4. I serve a delicious delicacy on the table, sprinkled with fresh chopped herbs on top.

White pepper, unlike black pepper, has a delicate taste and delicate aroma. It is found in whole form (peas) and powdered (hammered). In the absence of white pepper or the desire to experiment, replace with ordinary black.

How to salt trout caviar at home

Salting of trout and pink salmon caviar is almost identical. You can use standard saline or the dry method. Clean the eggs from the film first.

I offer a salting recipe based on artificial brine (saline solution) with sea salt.

Ingredients:

• Water - 1 l;
• Sea salt - 50 g;
• Sugar - 100 g;
• Trout caviar - 400 g.

Cooking:

1. I make a brine from water, sugar and sea salt. Bring to a boil and leave to cool.
2. I transfer the sorted and cleaned trout eggs to a salt solution at room temperature.
3. I keep it in water for 15 minutes.
4. I drain the brine using a strainer. I shift it into a bowl and send it to the refrigerator for 3 hours, tightly closing the lid.

Videos cooking

Storage Secrets

Homemade pink salmon caviar is a healthy and tasty product. To preserve the taste and useful properties, follow the storage rules.

• It is better to put caviar in glass jars. Do not store your homemade product in metal or plastic containers. The taste will go bad.
• Don't freeze. In the process of freezing, pink salmon caviar will lose its taste and most of its nutrients.
• The optimum storage temperature for fish delicacy is -2°C to -6°C.
• Storage time with standard salting is no more than 2 days.

Prepare pink salmon caviar at home using one of your favorite recipes. The product will turn out to be useful and more natural, unlike store-bought counterparts. In addition, the cost of gourmet food, salted by a skilled hostess, will be lower.

Almost all home-cooked food products have an unsurpassed taste. Home-cooked caviar is just as delicious, and much cheaper than in the supermarket. But in order to get the final result, the caviar should be cleaned from the film, which is called the ovary. If this is not done with high quality, then the caviar will turn out to be of poor quality, with an extraneous aftertaste. In this article, you can find the necessary information about how to clean caviar from the film.

Red caviar (as well as black caviar) has long been considered a real delicacy. This product is characterized not only by 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, can 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 clean caviar from the film

First you need to pull the caviar out of the fish. Naturally, it is better if it is freshly caught fish. Then there is no question of its origin and quality. The fish is carefully cut along the belly and the caviar is also carefully 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 keep 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 turn out crumbly. This is one of the basic requirements for the preparation of this type of product.

What is needed to remove the film?

Each caviar cleaning method is suitable for certain types of caviar obtained from different types of fish. First of all, the caviar must be thoroughly washed. Some types of caviar easily get rid of the film with a regular fork. Other types of caviar require a special sieve with large holes. 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 diameter of the holes.

Features of cleaning caviar of different types of fish

In freshwater fish, caviar has a different diameter, 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 get rid of the eggs in a quality manner.

How to clean pink salmon caviar?

Before salting, pink salmon caviar should be separated from the yastyk, which is not at all difficult to do. For instance:

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

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 with 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 stirred.
4. After this time, the gauze with the contents is pulled out of the hot water and placed in a container of cold water.
5. Under the action of high temperature, the film manages 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 are separated with a regular fork.

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 accomplish what you have planned, you need:

• Thoroughly rinse the caviar and cut the ovary.
• Caviar is simply rubbed through a sieve with holes of the required diameter.
• Actions must be careful, otherwise you can damage the caviar.
• Those fragments of yastyk that remained on the caviar are removed with a fork.

How to clean carp caviar

The process itself consists of the following actions:

• To begin with, a yastik is cut and placed in a large container.
• After that, salted boiled water is poured into the dishes. 100 grams of salt is taken per 1 liter of water.
• Then the entire contents of the container are mixed with a fork. As a result, film particles will remain on the fork.
• After a few minutes of operation, clean caviar will remain in the container.

Methods for cleaning caviar from the film

There are other ways to clean the eggs from the ovary. For instance:

• Caviar is rubbed through a sieve with large holes. After this process, boiling water is poured into the caviar for several minutes. The film begins to curl up and can be easily drained with cold water. In conclusion, the caviar is washed in the same way as ordinary cereals. The process must be fast, otherwise the caviar, if it is overexposed in boiling water, will simply boil.
• Salted boiling water is taken (one tablespoon of salt per 1 liter of water) and after it cools 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 movements, the film is wound on the whisk, it remains only to remove it more often.
• 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 is wound on it, while clean eggs remain in it.

How useful is caviar

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

In caviar found:

• Vitamins A, E and D.
• Polyunsaturated healthy fatty acids.
• Squirrels.
• Calcium.
• Magnesium.
• Phosphorus.
• Potassium.
• Iron.
• Zinc.
• Silicon.
• Sodium.

As a rule, fish caviar always contains more nutrients than its meat. Salmon (red) and sturgeon (black) caviar is considered the most useful. But caviar and other types of fish are 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 proper levels of immunity.
• Strengthen the general condition of the body.
• Implement preventive measures for cardiovascular diseases.
• Improve the performance of the whole organism.

The technology for preparing homemade caviar does not contain complex operations. Does not contain complex operations and caviar cleaning process. The technology is almost the same for all types of caviar, with not big nuances. To do this, no complex devices are required, so it’s 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 caviar of pike or carp, as well as caviar of other fish.

Good day! Probably, I will not reveal a big secret for experienced housewives, saying that it is more profitable to buy not fish fillets or steaks, but whole specimens. When cutting a whole fish, you can boil the fish soup and leave the fillet for salting or cooking second courses. Therefore, I always buy salmon and pink salmon carcasses. And once, with such a purchase, caviar was caught in pink salmon. Caviar definitely needs to be salted, I decided, and therefore I had a question, 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 difficult task. However, it is important to know some of the nuances of the process in order to eventually get a tasty and healthy delicacy to your table. Let's start with the fact that pink salmon must be carefully butchered and its abdomen cut so as not to damage the films that protect the eggs. If the films are damaged, then the caviar will be bitter. Having cut the belly with the fish, it is necessary to carefully pull out the eggs themselves (the so-called bags of eggs) and rinse them under cool water.

Ambassador of caviar can also be carried out directly in the bags. But then the eggs from the eggs will still need to be taken out, and therefore it is better to remove the eggs from the bag in advance and salt. How to clean pink salmon caviar from the film? 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 clean pink salmon caviar from films in different ways:

1. If you are interested in how to separate the caviar from the films in the easiest way, then the following method will suit you: put the bags of eggs in a clean gauze and rinse under running cold water. The yastyki 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 carefully rub the bags until the film completely leaves 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 cleaning you choose, it is important to remember that the separated pink salmon eggs are additionally washed with cold water before salting. And you need to do this at least three or 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. You can salt pink salmon caviar at home according to various recipes, and below I will give those options that I have already tried and that I liked.

"Wet" salting recipe

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

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

We 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 dries up, prepare the brine: pour water into a saucepan, let it boil, add salt and sugar.

We filter the finished brine through a sterile gauze, which must first be folded into several layers. We let the filtered brine cool down (somewhere up to 30 degrees) and then fill it with caviar, folded in 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 should be transferred to a sterile container with a lid and put in a cold place. The shelf life of caviar prepared according to this salting recipe is 48 hours.

Dry salted pink salmon caviar: step by step cooking

How to dry salt salmon caviar at home? This is also a fairly simple recipe for salting a product, requiring 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 how to salt caviar by this method in detail. The product is separated from the films, thoroughly washed, dried and placed in a clean plate. Sprinkle salt on top of the eggs and mix gently. We 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 remove to a cold place. Pink salmon caviar according to this recipe will be ready in 24 hours. Expiration date - 15 days. There are other ways to salt red caviar, and if you are interested, you can watch the video selection with which I conclude the article, and which will tell you in detail how to quickly and tasty salt pink salmon caviar at home.

Useful tips: how to separate caviar from the film

Red caviar is a real delicacy, which eloquently testifies to the wealth of the owners. Often it is bought in the store ready-made. But what if you decide to pickle the product yourself? How to separate the film from red caviar at home? Try several ways.

First, some useful tips about choosing fish and cutting it:

• 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 a protruding lower jaw. In addition, their color is brighter and more elegant.
• Opening the abdomen in females should be done with the utmost care. Do not accidentally pierce the gallbladder, otherwise the caviar will acquire a bitter taste and be spoiled. If, nevertheless, bile has spilled, it is necessary to rinse the insides with running cold water.
• The eggs are in a special bag - yastyke. It is impossible to salt the product in it. To taste, such caviar will resemble a herring.

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

How to separate caviar from the film

There are many ways to do this:

• The oldest of them is manual. The eggs are removed from the film bags with a teaspoon. If you purchased fish with mature caviar, then it will quite easily move away from the ovary. But still, this method cannot be called fast. Although such a delicacy is the most delicious and high quality. You can break each of the parts of the yastyk and wipe 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. After that, the film will turn gray and become loose. Stir the mixture with a fork. The ovary will separate easily.
• With the help of fixtures. You can use a mixer or a screen (special mesh). But the latter is suitable if you are going to pickle caviar in large quantities. How to separate caviar from the film with a mixer? Beat the product at low speed. The film is wound on the mixer blades. The eggs themselves will not burst. Rinse caviar. Add salt and oil to taste.

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

Source: www.wday.ru

Fast navigation through the article

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Source: podskajem.com

Ways to properly clean caviar from the film

How to clean caviar from the film

Why is the film removed?

How to clean pink salmon caviar?

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

How it's done:

Method for cleaning pike caviar

How to clean carp caviar

How useful is caviar

In caviar found:

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

Be sure to read this: September is Fisherman's Day

Source: fishingday.org

The three easiest ways to remove the film from caviar

When carving a fish carcass, caviar is often found, which, for obvious reasons, you want to pickle in order to pamper your home with a 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 is "packed" in a film bag - yastyk. And before cooking, you should get rid of it. Therefore, in this publication we will talk about how to clean the fish from this film.

Why remove the yastik at all?

A film bag is necessary so that the eggs are all together. Yastyk is harmless and tasteless. However, it is impossible to obtain 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 yastik. There are several ways to remove the film bag. The choice of option depends on the hostess herself and on what kind of fish with caviar ended up in your kitchen.

You can cook such a delicacy with your own hands

For example, pink salmon caviar can be removed from the film with 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 in two layers, then put caviar in it. After, this bag must be lowered into hot water, gently mix the contents, and then immediately lowered into cold water. After that, the yastik will be cooked and will easily separate itself from the eggs. 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 of films using a sieve with large cells. So, first, the caviar right in the bag must be carefully washed under running water, and then after making a few cuts (trying not to touch the eggs with a knife), put the caviar on a sieve. The eggs should easily pass through the meshes of the sieve. Under it you need to put a dish, where the eggs peeled from the film will fall.

Eggs should easily pass through the meshes of the sieve

The easiest way to remove films from caviar, but only suitable for fish that have 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 itself around the blender knife, and all the eggs will remain safe and sound.

Source: master-fisher.ru

Pink salmon caviar how to clean from the film and salt at home

Almost all home-cooked food products have an unsurpassed taste. Home-cooked caviar is just as delicious, and much cheaper than in the supermarket. But in order to get the final result, the caviar should be cleaned from the film, which is called the ovary. If this is not done with high quality, then the caviar will turn out to be of poor quality, with an extraneous aftertaste. In this article, you can find the necessary information about how to clean caviar from the film.

Salt yourself or buy in the store?

Red caviar (as well as black caviar) has long been considered a real delicacy. This product is characterized not only by 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, can 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 clean caviar from the film

First you need to pull the caviar out of the fish. Naturally, it is better if it is freshly caught fish. Then there is no question of its origin and quality. The fish is carefully cut along the belly and the caviar is also carefully 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 keep 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 turn out crumbly. This is one of the basic requirements for the preparation of this type of product.

What is needed to remove the film?

Each caviar cleaning method is suitable for certain types of caviar obtained from different types of fish. First of all, the caviar must be thoroughly washed. Some types of caviar easily get rid of the film with a regular fork. Other types of caviar require a special sieve with large holes. 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 diameter of the holes.

Features of cleaning caviar of different types of fish

In freshwater fish, caviar has a different diameter, 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 get rid of the eggs in a quality manner.

How to clean pink salmon caviar?

Before salting, pink salmon caviar should be separated from the yastyk, which is not at all difficult to do. For instance:

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

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 with 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 stirred.
4. After this time, the gauze with the contents is pulled out of the hot water and placed in a container of cold water.
5. Under the action of high temperature, the film manages 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 are separated with a regular fork.

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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 accomplish what you have planned, you need:

• Thoroughly rinse the caviar and cut the ovary.
• Caviar is simply rubbed through a sieve with holes of the required diameter.
• Actions must be careful, otherwise you can damage the caviar.
• Those fragments of yastyk that remained on the caviar are removed with a fork.

How to clean carp caviar

The process itself consists of the following actions:

• To begin with, a yastik is cut and placed in a large container.
• After that, salted boiled water is poured into the dishes. 100 grams of salt is taken per 1 liter of water.
• Then the entire contents of the container are mixed with a fork. As a result, film particles will remain on the fork.
• After a few minutes of operation, clean caviar will remain in the container.

Methods for cleaning caviar from the film

There are other ways to clean the eggs from the ovary. For instance:

• Caviar is rubbed through a sieve with large holes. After this process, boiling water is poured into the caviar for several minutes. The film begins to curl up and can be easily drained with cold water. In conclusion, the caviar is washed in the same way as ordinary cereals. The process must be fast, otherwise the caviar, if it is overexposed in boiling water, will simply boil.
• Salted boiling water is taken (one tablespoon of salt per 1 liter of water) and after it cools 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 movements, the film is wound on the whisk, it remains only to remove it more often.
• 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 is wound on it, while clean eggs remain in it.

How useful is caviar

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

In caviar found:

• Vitamins A, E and D.
• Polyunsaturated healthy fatty acids.
• Squirrels.
• Calcium.
• Magnesium.
• Phosphorus.
• Potassium.
• Iron.
• Zinc.
• Silicon.
• Sodium.

As a rule, fish caviar always contains more nutrients than its meat. Salmon (red) and sturgeon (black) caviar is considered the most useful. But caviar and other types of fish are 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 proper levels of immunity.
• Strengthen the general condition of the body.
• Implement preventive measures for cardiovascular diseases.
• Improve the performance of the whole organism.

The technology for preparing homemade caviar does not contain complex operations. Does not contain complex operations and caviar cleaning process. The technology is almost the same for all types of caviar, with not big nuances. To do this, no complex devices are required, so it’s 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 caviar of pike or carp, as well as caviar of other fish.

Source: pitermama.ru

Secrets for ladies

Ways to clean red caviar from the film before salting.

Red caviar is a valuable delicacy with many useful properties. In stores, it is sold already peeled, salted and packed in containers. Fresh unsalted caviar is not subject to sale, as it quickly deteriorates.

When cutting the carcass of red fish, you can find a yastik - a film bag in which caviar is located. To salt the delicacy, it is necessary first of all to get rid of the yasty films, otherwise the caviar will acquire an unpleasant bitter taste. The product must be defrosted before cleaning.

Cleaning and salting

You can clean the red caviar from the film at the same time as preparing it for storage. For this you need:

• Prepare a brine at the rate of 3 tablespoons of caviar per liter of water.
• Pour the brine into an enameled container, bring to a boil, cool to about 60 degrees.
• Dip the ovaries with caviar in the heated brine and leave for 30-40 minutes.
• Taste the caviar: if there is not enough salt, leave it for a while in brine, rinse the salted product in running water.
• Gently mix the caviar with a whisk when it has reached the desired degree 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 caviar with a spoon, spreading it evenly on gauze.
• Cover the gauze with caviar with a thick paper towel and pat lightly: this will help dry the delicacy and get rid of excess films.
• Wrap caviar in cheesecloth and hang until water drains.
• Transfer the caviar to a glass container and place in the refrigerator.

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

If it is not planned to immediately salt the caviar, you can clean it from the film in several ways, for example:

• Break the eggs into several pieces and gently knead each one until all the eggs are separated from the film.
• Put the film bags in a colander with large holes, pour boiling water over it, and quickly shake the sieve until all the caviar falls out through the holes.
• Put the yastyki in a large container, pour boiling water, then gently mix 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 washed in cold water until it hardens.
• So that the caviar does not have time to become hard, you can lower it into a saucepan in a sieve or colander with small holes and pour hot water over it.

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Source: womanssday.com

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Ways to clean red caviar from the film before salting

Red caviar is a valuable delicacy with many useful properties. In stores, it is sold already peeled, salted and packed in containers. Fresh unsalted caviar is not subject to sale, as it quickly deteriorates.

When cutting the carcass of red fish, you can find a yastik - a film bag in which caviar is located. To salt the delicacy, it is necessary first of all to get rid of the yasty films, otherwise the caviar will acquire an unpleasant bitter taste. The product must be defrosted before cleaning.

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You can clean the red caviar from the film at the same time as preparing it for storage. For this you need:

• Prepare a brine at the rate of 3 tablespoons of caviar per liter of water.
• Pour the brine into an enameled container, bring to a boil, cool to about 60 degrees.
• Dip the ovaries with caviar in the heated brine and leave for 30-40 minutes.
• Taste the caviar: if there is not enough salt, leave it for a while in brine, rinse the salted product in running water.
• Gently mix the caviar with a whisk when it has reached the desired degree 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 caviar with a spoon, spreading it evenly on gauze.
• Cover the gauze with caviar with a thick paper towel and pat lightly: this will help dry the delicacy and get rid of excess films.
• Wrap caviar in cheesecloth and hang until water drains.
• Transfer the caviar to a glass container and place in the refrigerator.

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

If it is not planned to immediately salt the caviar, you can clean it from the film in several ways, for example:

• Break the eggs into several pieces and gently knead each one until all the eggs are separated from the film.
• Put the film bags in a colander with large holes, pour boiling water over it, and quickly shake the sieve until all the caviar falls out through the holes.
• Put the yastyki in a large container, pour boiling water, then gently mix 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 washed in cold water until it hardens.
• So that the caviar does not have time to become hard, you can lower it into a saucepan in a sieve or colander with small holes and pour hot water over it.

There are several simple recipes for salting red caviar at home. The only difficulty lies in preliminary preparation: the caviar in the film is poorly salted and acquires an unpleasant taste. To get a tasty and healthy delicacy, the raw product must be properly processed.

Tools for the job

You can remove the film without damaging the eggs with the help of simple improvised tools that are always at hand. Depending on the chosen method, you may need:

1. Fork.
2. Corolla.
3. Mixer.
4. Gauze or bandage.
5. Hot water.
6. Sieve.
7. Grater.

You can separate the caviar from the film with your hands without additional devices. However, this method is the most time-consuming and may damage the eggs.

How to quickly and easily clean pink salmon caviar from the film

Before cleaning, caviar in ovaries must be washed with running water. After preliminary preparation, the bag must be put in a colander for several minutes so that all excess liquid with blood remains is glassed. After that, you can remove the membrane in any convenient way.

With whisk and boiling water

Pour water into a saucepan and bring to a boil. Pour salt into boiling water in proportions of 1 tbsp. l. 1 liter of water and mix well. When the water has cooled down a little, put the yastik into it and beat gently with a whisk.

Movements should be light, not fast, so as not to damage the product. When all the caviar film is wrapped around the whisk, drain the water through a colander or sieve. Rinse red caviar with cold water and salt.

Remove with mixer

This method is suitable for cleaning a large amount of product. To clean the caviar from the film, you need to place the egg in a convenient dish and turn on the mixer to the minimum mode. The nozzle does not need to be lowered into the middle of the bag, the movements should be smooth, along the edges. Remove the rest of the film with your hands.

For work nozzles "snakes" are used.

Get it with a spoon

A simple and fast method that is suitable for cleaning a large amount of product. To clean pink salmon caviar from the film, you will need a colander and a wooden spoon:

1. Put the prepared yastyks in a bowl and pour over with hot water.
2. Insert a spoon between the bags and quickly rub your palms on the handle.
3. The film will collect on a spoon until all the eggs are released.

If the fish was frozen, the yastik can be poured with boiling water. In this case, it will be enough to bend back part of the rolled-up film and take out the caviar with a spoon. The cooled product cannot be poured with boiling water, otherwise the eggs will harden.

We remove the films with a regular grater

To work, you need a grater with large teeth and a fine sieve. This method cleans any sturgeon caviar in a film:

1. Place the grater in the sieve at a slight angle.
2. Cut the yastik with a knife on one side and rub it on a grater. You need to act carefully, not strongly pressing the eggs to the surface.
3. Remove the film, and remove the remnants with your hands.
4. Rinse the cleaned caviar and let the water drain.

We clean the caviar using cheesecloth and a fork

The method is suitable for cleaning both fresh and defrosted products.

To remove the membrane shell you will need:

• 2 bowls;
• gauze or wide bandage (small cut);
• fork.

To prepare the product for salting, you must perform the following steps:

1. Pour cold water into one bowl, boiling water into another.
2. Fold gauze in 2-3 layers and place on a flat surface.
3. Rinse the yam, dry slightly and cut with a knife from one edge.
4. Put the prepared bags on gauze, wrap and collect the edges of the fabric from above.
5. Drop the pouch into the bowls one by one, starting with boiling water. Mix well with a fork so that the curdled shell begins to wrap around the cloves. Leave in cold water for 1-2 minutes. Stir again with a fork to remove the remains of the membrane, then remove and spread on the table.
6. Collect eggs with a spoon.

If the gauze has absorbed a lot of liquid, you can hang the bag over the sink for 10-15 minutes. This method can be used for salting. In this case, the purified product directly in gauze will need to be lowered into saline.

To clean the caviar, do not use metal utensils. Wooden spoons and forks, plastic or glass bowls are best. Water must be clean, filtered, otherwise the taste of the finished delicacy may deteriorate.