Not so long ago I ran into a problem - my husband bought caviar, and not only did it turn out to be oversalted, it also tasted mediocre, the eggs were crushed .. In general, it’s a pity to throw out a pound, there is reluctance. I began to think about how to fix the situation, I heard that it can be washed, but how, what? After a short search, I found an acceptable way, I decided - I’ll take a chance, if it doesn’t work out, then “into the furnace!” I did everything according to the instructions, the result just shocked me! The taste has improved, the excess salt is gone, and most importantly, the caviar to the caviar!

I realized how unscrupulous producers and distributors can improve the look and taste of a product, that it would never even occur to doubt its quality. In short, I propose a tried and tested, "tested on dogs" method of correcting red caviar, all of a sudden, it will come in handy.

Red caviar is a favorite delicacy on festive tables. It is not only very tasty, but also useful. Good, high-quality caviar should consist of large eggs of the same size and color, which do not stick together, easily crumble and easily burst on the teeth. It should be thick and smell good. But what if the caviar caught is a little stale, with a foreign smell, or simply oversalted? Since the product is quite expensive, it is a pity to throw it away. You can try to revive the caviar.

You will need:

• water,
• welding,
• gauze,
• two deep containers.

If the caviar is salted, then this matter is easily remedied! You can make it tasty by washing as follows. Place the caviar in a deep bowl. Fill it with warm boiled water ( not hotter than 35 degrees) at the rate of 2 parts of water to one part of caviar. Gently stir in water for 3-4 minutes so that unnecessary salt goes into the water. Pour the caviar with water to strain through cheesecloth or a fine sieve over a sink or saucepan. Leave for 10 minutes on a sieve or gauze to drain unnecessary liquid. Put the caviar in a vase or on a saucer. She is ready to use.

Caviar with a foreign smell can be removed from it. Brew strong tea leaves in any container. Strain the brewed liquid, separating it from the tea leaves. Tea leaves are not needed, throw them away. The heat of welding should be no more than 30-35 degrees so that the caviar simply does not boil in it. Pour the strained tea on caviar at the rate of one part of caviar to one part of brewed tea, or one part of caviar to two parts of tea, depending on how strong the smell is.

Rinse in the tea leaves for 5-7 minutes, stirring gently so that the eggs do not burst. Strain the caviar through cheesecloth or a sieve, let it drain. Taste it. If you washed it enough, then you can serve it on the table. If the caviar is still salty, repeat the washing procedure.

Do not wash the caviar with fresh cold water! It will become tough and tasteless. Also, do not rinse it in very hot water, the caviar will become whitish, as the protein in the eggs will curl up.

To remove excess salt from red caviar, you do not need to wash it in water. And about soaking caviar, like a herring, in milk, a person who understands the principles of cooking can only dream of a nightmare.

If the caviar is too salty, this does not mean that it was specially salted, because it was of poor quality from the very beginning. Maybe they just over-salted it when salting.

If this is the case, then short-term washing of caviar in cold water will not remove excess salt - it is firmly absorbed into each caviar. And the more you wash the caviar with water, the more nutrients will be washed out of the caviar. In addition, caviar will absorb water, from which its taste will not improve unequivocally - it is better to eat it salted on bread with butter.

However, there is one good way to remove excess salt from caviar. Transfer the caviar to plastic and put in the freezer for a week. During this time, the salt will crystallize on the surface of the eggs. Now defrost the caviar in the plus chamber of the refrigerator, put it in a glass container and fill it with medium-strength tea without sugar (make sure that there are no tea leaves) and mix well. After ten minutes, drain the tea - the caviar will become lightly salted - all excess salt from the caviar will go away.

There is another method that was used in Soviet restaurants, though not with the aim of removing excess salt from caviar, but with a completely different one.

Transfer the caviar to a glass container and add one to one (or slightly less) freshly opened beer by volume. Stir with a spoon until the beer is completely absorbed into the caviar. The caviar will become larger, softer and tastier. Salt is compensated almost twice.

Perhaps there are no other good ways to remove excess salt from caviar.

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Comments

I can hardly imagine how caviar can be washed in water (like buckwheat or something?) Or soaked in milk)) Probably, you can immediately throw it away.
Caviar, eggs are fat and protein. It is impossible to wash anything out of fat. Probably, the cold in this case is the best helper.
I wonder if sugar will help? The salty taste is sometimes corrected with sugar.

It is even better to freeze, defrost (certainly the quality and useful properties will increase), and then rinse anyway in tea / beer ... Apparently, both a drink and an appetizer at once ..

It is better, of course, not to do any soaking / washing / freezing ... this will not add quality. But the question is asked - how to remove the salt? We have to find a way out...
In mineral water, at least, people do and it seems like nothing, they eat. Friends shared this method, they often bring caviar from the Far East ..

Perhaps someone soaks in beer. People are weird in different ways. And what is also a way that has the right to exist ...

Restaurants used to use Moscow mineral water for black caviar and beer for red caviar to generate unearned income. Unlike some consultants (I do not specify personally in order to avoid violating the rules of the site), I write only about what I know. Now for the freezer. Caviar is a perishable commodity. It is shipped frozen. I also know this for sure. If caviar is not stored in the freezer, then it is with preservatives. As for adding granulated sugar to salted caviar, it will not work - it will not dissolve in caviar and will creak on your teeth.

Answer To remove excess salt from red caviar, you do not need to wash it in water. And about soaking caviar, like a herring, in milk, a person who understands the principles of cooking can only dream of a nightmare. If the caviar is too salty, this does not mean that it was specially salted, because it was of poor quality initially. Maybe they just over-salted it when salting. If this is the case, then short-term washing of caviar in cold water will not remove excess salt - it is firmly absorbed into each caviar. And the more you wash the caviar with water, the more nutrients will be washed out of the caviar. In addition, caviar will absorb water, which will not improve its taste unambiguously - it’s better to eat it salted on bread with butter. However, there is one good way to remove excess salt from caviar. Transfer the caviar to plastic and put in the freezer for a week.

liveinternetliveinternet

Sun, 06 03 05Offline: Sun, 30 08 15Acknowledgments: ~ 316 ~Rating: 21 Quote(Utro-na-More @ Tuesday, 13 05 2008, 23:41) hmm. guys, we had the same story. True, the scent was not strong and tasted absolutely normal, but see Lilia's post ... Nevertheless, either the toad strangled it, or it was just laziness that the jars were left standing on the balcony (it was cold). And oddly enough, after a while, the smell disappeared, and the caviar became just a little saltier Fork, you hurried to throw it away)) : Tue, 14 03 06Offline: Fri, 20 11 15From: Brussels, BelgiumAcknowledgments: ~ 92 ~Rating: 5 Quote(Taty @ Friday, 16 05 2008, 10:33) throw away)) As far as I know, it is still possible to reanimate: you need to rinse gently, and then mix with oil and salt.

How to remove excess salt from salted red caviar?

Suffocated" red caviar, Is it possible to reanimate? Fork Monday, 12 05 2008, 19:14 Post #1 Profile Options: HappyGroup: Regular Posts: 3363Registration: Fri, 16 09 05On Forum: Sat, 13 01 18From: SPbAcknowledgments: ~ 49 ~Rating : 4 An uncle from the Far East gave me through relatives a rather large jar of salted red caviar. Relatives did not keep her in the refrigerator for a day, but outside the window. Uh-huh at +25 yesterday just right. Today we took the caviar from them, opened it, and it smells like yes, and with such a decent smell.

The taste (I tried one caviar at my own risk) is not bitter. The bank was closed. We sit, thinking whether it is possible to save caviar ...

How to wash red caviar

During this time, the salt will crystallize on the surface of the eggs. Now defrost the caviar in the plus chamber of the refrigerator, put it in a glass container and fill it with medium-strength tea without sugar (make sure that there are no tea leaves) and mix well. After ten minutes, drain the tea - the caviar will become lightly salted - all excess salt from the caviar will go away.

There is another method that was used in Soviet restaurants, though not with the aim of removing excess salt from caviar, but with a completely different one. Transfer the caviar to a glass container and add one to one (or slightly less) freshly opened beer by volume. Stir with a spoon until the beer is completely absorbed into the caviar.
The caviar will become larger, softer and tastier. Salt is compensated almost twice. Perhaps there are no other good ways to remove excess salt from caviar.

What to do if red caviar is too salty?

Read the WholeTo your quote pad or community! How to fix red caviar. Master class Author: Kisulya Author's text: “Not so long ago I ran into a problem - my husband bought caviar, and she, not only turned out to be oversalted, but also had a mediocre taste, the eggs were crushed .. In general, half a kilo, it’s a pity to throw it away, there reluctance. I began to think about how to fix the situation, I heard that it can be washed, but how, what? After a short search, I found an acceptable way, I decided - I’ll take a chance, if it doesn’t work out, then “into the furnace!” I did everything according to the instructions, the result just shocked me! The taste has improved, the excess salt is gone, and most importantly, the caviar to the caviar! I realized how unscrupulous producers and distributors can improve the look and taste of a product, that it would never even occur to doubt its quality.

In short, I propose a tried and tested, "tested on dogs" method of correcting red caviar, all of a sudden, it will come in handy.

Red caviar can also be washed!

Important

And the (former) husband is a technologist of the fishing industry... And if it's not a secret, what is the price of over-salted caviar these days? ?And in addition! ! Buy from us! ! You don't have to soak anything! ! Good luck! aika

• Too salted caviar is placed in a bowl and poured with the same or twice as much warm (25 - 30 degrees) boiled water. Stirring lightly, let it stand for about 3 to 7 minutes. This can be established empirically. If you overdo it, the caviar will turn out almost fresh.

You don't have to get involved. Pour it all into cheesecloth or a small sieve. Let drain for 10-15 minutes. You can eat.

Sugar…)))…

add mineral water, it’s better if you find Borjomi, or esentuki in any pharmacy, just don’t overdo it, or odorless sunflower oil, just a little bit, it also takes salt! GOOD LUCK!

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How to revive salted red caviar

Attention

Gently stir in water for 3-4 minutes so that unnecessary salt goes into the water. Pour the caviar with water to strain through cheesecloth or a fine sieve over a sink or saucepan. Leave for 10 minutes on a sieve or gauze to drain unnecessary liquid.

Put the caviar in a vase or on a saucer. It is ready to use.2 Caviar with a foreign smell can be removed from it. Brew strong tea leaves in any container. Strain the brewed liquid, separating it from the tea leaves. Tea leaves are not needed, throw them away. The heat of welding should be no more than 30-35 degrees, so that the caviar simply does not boil in it.

Pour the strained tea on caviar at the rate of one part of caviar to one part of brewed tea, or one part of caviar to two parts of tea, depending on how strong the smell is. Rinse in the tea leaves for 5-7 minutes, stirring gently so that the eggs do not burst. Strain the caviar through cheesecloth or a sieve, let it drain.
Evil is not enough, they spoiled such a product in a day !!! I threw it out of course ... Utro-na-More Tuesday, 13 05 2008, 23:41 Post #6 Profile options: Very active memberGroup: Regular memberPosts: 2655Registration: Tue, 07 12 04On the forum: Sun, 21 09 ·14From: MoscowAcknowledgments: ~ 419 ~Awards: 5Rating: 18 hm. guys, we had the same story. though the smell was not strong and the taste was absolutely normal, but see Lilia's post ... Nevertheless, either the toad strangled it, or they just left the jars to stand on the balcony too lazily (it was cold). And oddly enough, after a while the smell disappeared, and the caviar just became a little saltier.

All eaten! (although I didn’t - I can’t stand a lot of salt). Relatives also say that when we sent them parcels with caviar from Magadan, caviar rarely came without a smell. And they always ate everything and this one - it's not us, spoiled northerners.

Not a guide to action (!), Just a fact.
Or throw it away without risk? liliya Monday, 12 05 2008, 20:06 Post #2 Profile options: Very active memberGroup: SupermoderatorPosts: 1959Registration: Wed, 17 11 04On the forum: Sat, 28 01 17From: Italia, MilanoAcknowledgments: ~ 285 ~Rating: 21 Throw away. Violation of food storage conditions gives rise to a sharp growth of pathogenic bacteria, the waste products of which emit this unpleasant odor. I wouldn't risk it, it's not worth the candle. restorer zlata Tuesday, 13 05 2008, 11:16 Post #3 Profile options: thing-in-itselfGroup: SupermoderatorPosts: 2388Registration: Thu, 14 07 05On the forum: Thu, 30 11 17From: Blagoveshchensk, Amur region Acknowledgments: ~ 858 ~Awards: 3Rating: 45 Just for the future. Caviar can be frozen for long-term storage.

Pack in small containers - how much you can eat at a time and in the freezer.

You can return the caviar if it is salty

Then defrost at room temperature. It will be like fresh. Taty Tuesday, 13 05 2008, 12:23 Post #4 Profile options: I live hereGroup: Regular memberPosts: 3490Registration: Sun, 06 03 05On the forum: Sun, 30 08 15Acknowledgments: ~ 316 ~Rating : 21 Quote(zlata @ Tuesday, 13 05 2008, 11:16) Caviar for long-term storage can be frozen PPKS I was told from the Far East - frozen. defrosted - the caviar did not lose its qualities Post has been edited by Taty - Tuesday, 13 05 2008, 12:24 Fork Tuesday, 13 05 2008, 13:48 16 09 05 At the forum: Sat, 13 01 18 From: St. Petersburg Acknowledgments: ~ 49 ~ Rating: 4 Quote (zlata @ Tuesday, 13 05 2008, 11:16) Caviar can be frozen for long-term storage. I know. This is how I keep it for half a year. Relatives did not know this and put it out the window.

Not so long ago, I ran into a problem - my husband bought caviar, and not only did it turn out to be oversalted, it also tasted mediocre, the eggs were crushed .. In general, it’s a pity to throw it away, there is reluctance. I began to think about how to fix the situation, I heard that it can be washed, but how, what? After a short search, I found an acceptable way, I decided - I’ll take a chance, if it doesn’t work out, then “in the furnace!” I did everything according to the instructions, the result just shocked me! The taste has improved, the excess salt is gone, and most importantly, the caviar to the caviar! I realized how unscrupulous producers and distributors can improve the look and taste of a product, that it would never even occur to doubt its quality. In short, I propose a tried and tested, "tested on dogs" method for correcting red caviar, suddenly it will come in handy. Information from kakprosto.ru

Red caviar is a favorite delicacy on festive tables. It is not only very tasty, but also useful. Good, high-quality caviar should consist of large eggs of the same size and color, which do not stick together, easily crumble and easily burst on the teeth. It should be thick and smell good. But what if the caviar caught is a little stale, with a foreign smell, or simply oversalted? Since the product is quite expensive, it is a pity to throw it away. You can try to revive the caviar.

You will need:
water,
welding,
gauze,
sieve and two deep containers.

Instruction

1

If the caviar is salted, then this matter is easily remedied! You can make it tasty by washing as follows. Place the caviar in a deep bowl. Fill it with warm boiled water ( not hotter than 35 degrees) at the rate of 2 parts of water to one part of caviar. Gently stir in water for 3-4 minutes so that unnecessary salt goes into the water. Pour the caviar with water to strain through cheesecloth or a fine sieve over a sink or saucepan. Leave for 10 minutes on a sieve or gauze to drain unnecessary liquid. Put the caviar in a vase or on a saucer. She is ready to use.

2

Caviar with a foreign smell can be removed from it. Brew strong tea leaves in any container. Strain the brewed liquid, separating it from the tea leaves. Tea leaves are not needed, throw them away. The heat of welding should be no more than 30-35 degrees so that the caviar simply does not boil in it. Pour the strained tea on caviar at the rate of one part of caviar to one part of brewed tea, or one part of caviar to two parts of tea, depending on how strong the smell is. Rinse in the tea leaves for 5-7 minutes, stirring gently so that the eggs do not burst. Strain the caviar through cheesecloth or a sieve, let it drain. Taste it. If you washed it enough, then you can serve it on the table. If the caviar is still salty, repeat the washing procedure.

How to fix red caviar. Master Class

Author's text: Not so long ago, I ran into a problem - my husband bought caviar, and not only did it turn out to be oversalted, it also tasted mediocre, the eggs were crushed .. In general, it’s a pity to throw it away, there is reluctance. I began to think about how to fix the situation, I heard that it can be washed, but how, what? After a short search, I found an acceptable way, I decided - I’ll take a chance, if it doesn’t work out, then “in the furnace!” I did everything according to the instructions, the result just shocked me! The taste has improved, the excess salt is gone, and most importantly, the caviar to the caviar! I realized how unscrupulous producers and distributors can improve the look and taste of a product, that it would never even occur to doubt its quality. In short, I propose a tried and tested, "tested on dogs" method of correcting red caviar, all of a sudden, it will come in handy.

Red caviar is a favorite delicacy on holiday tables. It is not only very tasty, but also useful. Good, high-quality caviar should consist of large eggs of the same size and color, which do not stick together, easily crumble and easily burst on the teeth. It should be thick and smell good. But what if the caviar caught is a little stale, with a foreign smell, or simply oversalted? Since the product is quite expensive, it is a pity to throw it away. You can try to revive the caviar.

You will need:
water,
welding,
gauze,
sieve and two deep containers.

Instruction
1
If the caviar is salted, then this matter is easily remedied! You can make it tasty by washing as follows. Place the caviar in a deep dish. Fill it with warm boiled water (not hotter than 35 degrees) at the rate of 2 parts of water to one part of caviar. Gently stir in water for 3-4 minutes so that unnecessary salt goes into the water. Pour the caviar with water to strain through cheesecloth or a fine sieve over a sink or saucepan. Leave for 10 minutes on a sieve or gauze to drain unnecessary liquid. Put the caviar in a vase or on a saucer. She is ready to use.
2
Caviar with a foreign smell can be removed from it. Brew strong tea leaves in any container. Strain the brewed liquid, separating it from the tea leaves. Tea leaves are not needed, throw them away. The heat of welding should be no more than 30-35 degrees, so that the caviar simply does not boil in it. Pour the strained tea on caviar at the rate of one part of caviar to one part of brewed tea, or one part of caviar to two parts of tea, depending on how strong the smell is. Rinse in the tea leaves for 5-7 minutes, stirring gently so that the eggs do not burst. Strain the caviar through cheesecloth or a sieve, let it drain. Taste it. If you washed it enough, then you can serve it on the table. If the caviar is still salty, repeat the washing procedure.
3
Do not wash the caviar with fresh cold water! It will become tough and tasteless. Also, do not wash it in very hot water, the caviar will become whitish, as the protein in the eggs will curl up.