How to deliciously salt pink salmon caviar - 6 quick recipes at home

Salted pink salmon caviar - everyone's favorite delicacy! The price for 100 grams of this yummy is decent, which is why a grainy delicacy appears on our sandwiches most often only on holidays. However, we are not going to give up such an energetically valuable product! We bought, we are buying and will buy! And if you are lucky to buy fresh or frozen pink salmon with such a generous gift inside for cooking, you can salt the delicacy at home!

The process of salting red caviar will not take you much time. Usually, it is salted out quickly, from 2 hours to a day. That is, to enjoy it, you do not have to wait several days. Before the arrival of guests, for a holiday, or just like that, without an occasion, pamper yourself with your favorite grainy product of your own ambassador!

In this article, I have just collected the simplest recipes for you. We will salt quickly or a little longer, with butter, soy sauce, in brine, without it, and even in cream - choose any! Take the article to your social networks so that over time you will try each of them in practice and choose which one is better. Although, I must admit, I could not make such a choice. After all, everyone is good in their own way!

How to prepare pink salmon caviar for salting and peel it of films

Before moving on to the options for salting caviar, I want to clarify a very important point. The yastyk (strong film in which the "golden bonus" of red fish is stored) must be removed from it.

Otherwise, the finished product will taste unpleasantly bitter. This "jewelry" work that requires certain knowledge. After all, if you handle this expensive product rudely, it will repay you in kind - the eggs will burst, and you will not get a grainy snack. All work will go to smark!

There are several ways to carefully remove the ovules so that the seeds remain intact. For any of today's recipes, you can use one of the methods you like.

We clean in salt water with a whisk

Pour a liter of clean water into a saucepan. Pour in about 30 grams of salt. We wait for boiling and immediately turn off the heat. Let it cool to about 50 degrees (so that the hand can tolerate). When the mass is already warm, we shift the full ovaries here.

Stir slowly and gently with an ordinary hand whisk so as not to damage the fragile balls.

During this time, the film will be wrapped around the whisk, and the caviar will remain in the water. When you remove it as much as possible, drain the brine through a colander. We sort out the remains of the films by hand.

Even if there are fragments that are very difficult to remove, leave them. Surely, they are insignificant in size, which means they will not cause much damage to our snack.

But by your diligence you can shovel a large number of grains.

How to remove films with boiling water

In general, it is not recommended to dip full yastiki in boiling water. Why? It is clear that the eggs will boil immediately. But we will do it quickly so that they do not have time to warm up to such a state. The purpose of boiling water is to roll films.

We fill our granular find with salt water, at room temperature. To do this, dissolve 3 tablespoons of ordinary salt in a liter of liquid. We leave in this form for a couple of hours. Then we put it in a colander. Quickly pour over boiling water.

It is necessary that the liquid glass as soon as possible so as not to spoil the raw material for salting. You will notice that the films begin to curl immediately. After all the liquid is gone, it will be easy to clean it with your hands.

Cleaning with a float

You need to act here very carefully so as not to damage the rather fragile grains. It is important that your device is not too sharp. This can ruin all our plans, shoveling the cherished balls.

Rub the full yast on the coarse side of the grater. At the same time, you should not press it strongly, so as not to damage the eggs. As a result, the films remain on the surface of the grater, and the delicacy passes through its holes.

The bags now need to be thrown away, and the delicacy itself must be filled with water. The liquid should be hot enough in temperature, but tolerable if you put your hand there. Boiling water cannot be poured, otherwise the product will boil.

Pour in a tablespoon of salt, stir and leave for 20 minutes. Then we transfer to a fine sieve. This process will help separate small films. After draining the liquid, they can be easily removed by hand.

We use a fork and sieve for cleaning

Put a sieve in a saucepan or deep bowl with clean water (about 50-60 degrees). We post our fish find here. It must partially or completely sink into the water.

Gently mix with a fork so as not to damage the product. The yaws remain on the cutlery. Periodically, as they grow, they need to be removed from the plug.

This will remove large portions of the films. Small particles can be removed by hand - it will not be difficult. We wash the peeled delicacy in a sieve under warm water, checking if there are any excesses left.

We remove films using a mixer

Install the Mixer attachment on the food processor. We choose the most minimal mode. We send it to a bowl with an unrefined product. Without pressing firmly, but only slightly dipping the device, we collect the yasty with it. Of course, he will not remove 100% of the films. But the largest pieces will remain on the rim. The rest can be removed by hand.

So, we looked at the simplest ways to clean films from a fish find. If you know any other secrets or, as it is fashionable to say now, life hacks, share them in the comments! It will be very interesting to read!

Now let's move on to the main topic ...

How to salt pink salmon caviar at home in just a day

I offer you a simple and relatively quick recipe for cooking. As soon as possible, I want to use such caviar for its intended purpose and spread it on a sandwich. Painfully appetizing, it turns out golden. And what a delicious…. Words cannot describe!

Vegetable oil will give it additional aroma, tenderness and shine. According to this recipe, my aunt prepared a snack, and she taught me. Therefore, I can safely say - it turns out incredibly tasty!

You can talk about it for a very long time. Better to go and try it!

Ingredients:

  • About 200 grams of caviar
  • A full teaspoon of salt
  • A tablespoon of vegetable oil
  • Half a teaspoon of granulated sugar

Preparation:

1. Put the peeled eggs in a clean jar of a suitable size. You can also cook in a plastic container with a lid, for example. The main thing is not to use uncoated metal dishes so that the product does not oxidize.

We discussed options for removing film bags from the product above. I will not talk about them in every recipe. Just pick any one and clean up your find.

2. Pour salt, granulated sugar here. Then pour in the oil and stir everything well. each grain should be evenly coated with oil and spices. Cover with a lid.

3. Put it in the refrigerator for about a day. I advise you to try your creation in 12 hours. If you are not satisfied with the degree of salting, wait the same amount. You can cook it in the evening, and in the morning have breakfast with a sandwich with butter and caviar!

Stir the product once more before use to ensure the taste is even. Enjoy your meal!

A quick way of salting caviar so it tastes like salmon

I suggest you pickle with lemon juice. It will play not only the role of an acidifier, but also a flavor enhancer. It will not be difficult to prepare it according to this recipe, but it turns out that the appetizer is always successful. See for yourself!

You can try your creation in practice after 2 hours of waiting. In our family, for example, they won't wait a day or more. After all, even when cutting fish, having discovered a successful find, you would rather spread it on bread and put it in your mouth.

Ingredients:

  • 300-350 grams of fresh caviar
  • Half a teaspoon of ground pepper (better than white)
  • Half a medium lemon
  • Tablespoon of salt
  • Taste greens (optional)
  • 3 tablespoons vegetable oil

Preparation:

1. Put the prepared product in a crumbly form into a bowl. You can use a plastic container or a small salad bowl of a suitable size.

2. Add salt and pepper. White pepper will be the most successful here, it goes best with fish products. But you can do with black, or a mixture of peppers.

3. Pour in vegetable oil and lemon juice. We mix everything diligently so that each grain is evenly "enveloped" in a fragrant marinade.

4. Put it in the refrigerator for 2 hours, covering it with a lid or plastic wrap. During this time, you do not need to mix the contents or somehow participate in the salting process.

You can add fresh herbs to the finished delicacy, mix. Also, greens can be used separately. For example, first put caviar on the bread, and then put a sprig of parsley.

You can serve it on a piece of black Borodino bread, cutting it diagonally. Or buy a baguette, like "French" with a small crumb diameter. It is allowed to put some butter on each of the pieces.

Video on how to remove films and salt caviar in 5 minutes

This method is good not only because caviar can be salted very, very quickly, according to it, the finished product can be eaten almost immediately after salting. And not even practically, but immediately. For a beautiful appearance and mild taste, pour a little vegetable oil into a jar with grains.

I tried to cook in this way and I can tell you with confidence that everything really turns out as it is told. While I was rinsing the balls in clean water, the homemade ones were already cutting a baguette and brewing tea. And after 5 minutes, everyone was already tasting the delicacy in unison.

And as a bonus, it shows you how to clean the film of the product using a regular whisk.

Take note of the recipe and be sure to try it. If there is no time for a long ambassador and waiting, then you will surely appreciate this method!

Salted pink salmon caviar in natural cream - a delicious homemade recipe

An unusual, but truly royal way of cooking. Have you ever salted or tasted this delicacy pickled in cream? If not, I highly recommend correcting this point. I'm sure you will love it because these two delicate ingredients work well together.

Such an original recipe and serving method will surely surprise guests. You can use the ready-made snack as a sauce or a spread on your sandwiches. In short, there is a use in any case! Try it!

Ingredients:

  • About 200 grams of fresh caviar
  • 5 tablespoons of natural high fat cream (at least 20%)
  • A pinch of white or black ground pepper
  • Teaspoon of salt
  • Small onion (or half medium)

Preparation:

1. Pour the grains cleaned from films into a large bowl. We also shift the finely chopped onion here. Better to cut it into small cubes. Although, if you do not like the light onion flavor, or are afraid to experiment, then there is always an opportunity to refuse onion.

2. Salt, pepper the contents and pour in the cream at room temperature. We mix everything carefully so that each grain is in a creamy sauce and spices.

You can first mix all the ingredients, except for the caviar in a bowl and only then place our treasure in the salting mixture.

3. Cover with a small plate on top, in contact, so that the product is under such a light press. There is no need to put additional weight on top, otherwise the balls may burst.

4. Leave in the refrigerator in this form for 2 hours. Then we take out, mix and serve. Can be spread on bread or used as a sauce for the pink salmon itself.

This is the way I like it. Pink salmon in this form is called "royally".

How to salt caviar for long storage

If you plan to pickle a lot of snacks at once or just stock up on it for future use (for example, for a holiday), then this option is for you! The finished product can be stored for up to six months. The main thing is to follow all the recommendations!

Experienced people know what brine is. It is a brine used in the fishing industry. It is in it that we will salt the product in this recipe for long-term storage. A prerequisite - we store it in the refrigerator under a tightly closed lid.

Ingredients:

  • 500 grams of caviar
  • Litere of water
  • Salt (the amount is determined during cooking)
  • One potato

Ingredients are calculated for a pound of finished refined delicacy. If you have more, multiply the amount.

Preparation:

1. First of all, let's prepare this brine. Pour water into a saucepan. We boil it and remove it from the stove. Then let it cool to room temperature.

2. Rinse the potato well, scald it and immerse it in this water. We begin to gradually introduce salt and stir. It will be enough when the potato floats to the surface. There is no need to be afraid to oversalt the water. The main thing is not to overexpose the caviar here.

If you don't trust the potato trick, just stick to a 4: 1 water to salt ratio. That is, 4 parts of water accounts for 1 part of salt.

3. Before loading the product directly into the brine, the liquids must be completely cooled. You need to keep the grains here no more than 10 minutes! This is important, otherwise they will be oversalted.

If you want to enjoy them in the near future, then 5-6 minutes is enough. For long-term storage, you need to stand for 8-9 minutes.

4. Now we throw the contents onto cheesecloth, ideally folded 2-3 layers. Let the water drain completely.

5. In the meantime, prepare paper towels. We spread them in several layers on the work surface. We lay out the salted grains here. The paper should absorb as much liquid as possible.

Drying is a very important step in salting if you want to keep the delicacy longer! After all, the less water, the more granular the product. And he will have more chances for a long time. Therefore, you can still get wet on top with paper napkins.

The storage jars are diligently washed with baking soda. Rinse well, then pour over with boiling water. We do the same with the lids. Lightly dry and grease the inside with vegetable oil. We lay out the finished delicacy on the prepared banks. We close it tightly with lids. Store only in the refrigerator!

Japanese salmon caviar with soy sauce

For lovers of original tastes and combinations, I suggest this recipe. Admirers of Japanese cuisine will especially appreciate it. The grains will be saturated with soy sauce on top, and will retain their natural taste inside. In short, very tasty!

Try it! Such an original appetizer will surely be appreciated by guests and loved ones!

Ingredients:

  • 100 grams of fresh caviar
  • 3 tablespoons soy sauce
  • 2 tablespoons sake

Preparation:

1. Mix the soy sauce with the sake. We boil the mixture. As soon as the mass boils, immediately remove it from the stove, then cool it to room temperature.

Have you noticed that there is no salt in the composition? That's right, there is no mistake. After all, the salinity of soy sauce will be enough to deliciously salt the caviar!

2. Fill the fish product with the resulting sauce, placing it in a plastic container or clean jar. Stir so that everything is evenly dispersed between the grains. The balls should be completely covered with the sauce. We leave in the refrigerator under the lid for 12 hours.

The finished product can be served the next day! The method of filing in this case is no different from those already proposed. As a rule - this appetizer is served on sandwiches, you can decorate it with fish dishes, or salads.

How to choose pink salmon with caviar and deliciously salt it at home

As you already understood, you can cook a real delicacy with your own hands, if you managed to buy "bellied" pink salmon. After all, it is so much joy to cut fish, inside of which there is unexpectedly "red gold"!

But in order for the product to turn out to be truly successful, tasty and healthy, you need to know some secrets and subtleties. We will discuss them right now!

How to choose pink salmon with caviar

I don’t think it’s worth saying that when choosing a pink salmon with a “surprise”, you must first learn to distinguish the female from the male. This is pretty easy to do.

The male, in contrast to his companion, has a brighter color. It has red stripes and is generally more "prominent". After all, their lot is to defend themselves from enemies, so they have an appropriate "scaring off" look, signaling to the opponent about the danger of approaching.

Females, on the other hand, have an even, light color, without bright stripes and spots.

During spawning, the "boys" have a characteristic hump on their backs. Ladies cannot boast of them. He, like his entire terrifying appearance before spawning, he needs to intimidate enemies.

In addition, in females, the upper jaw is shorter than the lower, the teeth are almost invisible. Unlike the male, which has pronounced predator teeth and a curved jaw. In short, females are much prettier than their partners.

The spawning period is in August-September. At this time, you can buy a surprise fish. However, at other times of the year you may be just as lucky. After all, you can find frozen fish on the shelves.

Of course, in a fresh representative of the aquatic world, it is easier to determine the presence of an "interesting position" by touching the abdomen. But it is also not difficult to mark it for a frozen one.

First of all, you need to distinguish the female from the male. You can mark a full tummy by looking at the fish in front. The rounded belly is simply defined on both sides.

Of course, you need to choose fish that is not gutted. After all, from the cleaned one they scrubbed everything before you. The abdomen should be firm and plump. Also notice the hole through which the fish hatch. It should be pinkish, slightly elongated.

Secrets to Know Before Salting

In each of the recipes, I talked about all the intricacies of one or another method. However, let's summarize, and also consider those nuances that we have not yet touched on.

1. For quick curing options, choose fresh or chilled food. A defrosted delicacy needs a longer salting. And having bought frozen fish, you cannot know 100% how many times it has been defrosted.

2. When you remove the yasty from the fish, try not to damage the gallbladder. The bile is bitter and if it flows out, the taste can be hopelessly spoiled.

3. Salt should be taken fine or medium, but without any additives. Especially do not take an iodized product. Otherwise, after salting, the delicacy may become soft and crumbly.

4. It is better to remove the burst balls before salting. Salting them is not worth it.

5. You need to defrost fish only at room temperature, without using a microwave and hot water. Otherwise, it may cook.

If you salt caviar from frozen fish, the salting methods remain unchanged.

So, dear friends! Now you know how to choose the right pink salmon in the store so that it comes with an expensive bonus in the form of caviar. In addition, we have already learned how to clean it from the ovary and salt it! Hope this information was helpful to you!

Take the article to your social networks so as not to lose it. Perhaps soon you will be lucky enough to choose a belly fish and stock up on a delicacy for future use. After all, caviar contains many useful substances for both adults and children. Especially if you cook it at home, in proven conditions, with soul and care!

Visit us more often! There are still many discoveries ahead! See you soon!

And good appetite to everyone!

How to choose fish with caviar

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

First of all, the caviar must be washed and freed from the films. Rinse in warm water, add 1 tsp per liter. salt.
Pink salmon female / Igor Tomatov's YouTube channel

Freshly chilled fish should be firm with a smooth and intact skin, pink gills and shiny eyes. She smells naturally, not harsh.

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. A thawed person needs a longer ambassador: you do not know how many times you have frozen and how the fish were stored.
  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 sifter is a special sieve for separating the 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.

4. Next, transfer the delicacy to a jar and pour 0.5 teaspoon of vegetable oil. Stir and refrigerate for about 3 days. Use as directed. Enjoy your experience!
How to remove the casing from caviar using a sifter / Elizaveta Muller's YouTube channel

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 we rinse a little more under running water using a colander and cheesecloth.
How to clean caviar from the film / Elena Puzanova YouTube channel

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.

Eggs that still burst like white films easily stick to the gauze and remain on it.

The film should be wrapped around the whisk.

Be sure to prepare 🐟

How to pickle pink salmon caviar in a film

How to pickle pink salmon caviar in a film
Photo: tycoon / Depositphotos

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 present.

How to quickly pickle pink salmon caviar

How to quickly pickle pink salmon caviar
Photo: Valentyn_Volkov / Depositphotos

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.

How to salt pink salmon caviar with sugar

How to salt pink salmon caviar with sugar
Elenglush / Shutterstock

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.

How to pickle pink salmon caviar with oil

How to pickle pink salmon caviar with oil
Photo: olga.terletskaya / Depositphotos

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 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.

How to salt pink salmon caviar with sugar and butter

How to salt pink salmon caviar with sugar and butter
Photo: FalevaPhoto / Depositphotos

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.

How to pickle pink salmon caviar without water

How to pickle pink salmon caviar without water
Photo: voltan1 / Depositphotos

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

How to pickle pink salmon caviar in Japanese

How to pickle pink salmon caviar in Japanese
Photo: Tverdohlib.com / Depositphotos

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.

To preserve the salted caviar for 1–2 months, place it in small plastic containers. Close the lids, leave in the refrigerator for 12 hours, and then put it in the freezer.

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.

If caviar was found when cutting pink salmon, you should not throw it away. By properly salting the find, 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, averages 220 kcal.

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

You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

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

There are various cleaning methods.

Rinse with water

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

Remove with mixer

Place the raw material in a deep container. Put the thick dough attachment on the mixer. Turn on at minimum speed and bring it to the film. In a few seconds, it will be wrapped around the whisk.

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

Scald with boiling water

To do this, boil water. Dip the product in boiling water for a few seconds and immediately transfer to a sieve with large holes. Rub the eggs through them. The film is perfectly removable and stays in your hands.

If a sieve is not available, a coarse grater can be used.

Take out with a spoon

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

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

The caviar salted in this way turns out to be moderately salty, and does not differ at all from the one bought in the 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 salt the caviar yourself, you will not regret it.

You need cold and boiled water. For 0.5 liters of water, 50 g of salt.Cooking time: 30 minutes

  • Frozen pink salmon caviar: 100 g
  • Salt: 1.5 tsp
  • Sugar: 0.5 tsp
  • Sunflower oil: 1 tsp.
  • Water: 500 ml
  1. Carefully remove the caviar from the fish. It is usually represented by two sacs called ovaries. If pink salmon caviar is frozen, thaw at room temperature.

    You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

  2. 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 can feel the warmth, but you can endure it.

    You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

  3. Stir until the crystals dissolve and lower the ovaries.

    You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

  4. Gently touch them with your fingers directly in the water. Gradually, the eggs will begin to separate, and thin films will stick to the hands, which must be removed every single one. Then put the caviar in a colander.

    You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

  5. Remove remaining small films.

    You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

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

    You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

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

    You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

  8. Lay out the peeled eggs.

    You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

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

  10. After a while, fold the product onto a sieve, let the liquid drain well.

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

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

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. Add salt and sugar. While constantly stirring, wait until all the crystals are completely dissolved. Remove from heat.
  3. Cool to a temperature of 35 ° and no more, otherwise the eggs will cook.
  4. Pour raw materials with prepared brine. Mix gently and leave for a couple of hours.
  5. Strain through cheesecloth. Wait until the liquid is completely drained.
  6. Transfer to a glass container and refrigerate.

The fastest recipe is 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. Extract caviar from the ovaries by any means. The film must be completely removed.
  2. Rinse in cool water. Drain the liquid.
  3. Place the eggs on a paper towel and dry.
  4. Transfer to a clean and dry container.
  5. Pour in the desired spices. Mix gently.
  6. Close with a lid or plate. Leave on for 5.5 hours.

Dry method

The product can be brined dry without using 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 indicated amount of water. Put caviar with foil into a sieve.
  2. Pour salt (20 g) into boiling water and wait until it is completely dissolved. Dip a sieve with holes in the brine for 20 seconds.
  3. Remove the film from the caviar. This is a guarantee that the product will not taste bitter.
  4. Transfer the eggs to a dry container. Sprinkle with the remaining salt. Mix.
  5. Put in the refrigerator. You can use it after 3 hours.

Butter recipe

The 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.

Preparation:

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

How to pickle red 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.

Hand-salted product guarantees high quality. After all, purchased caviar is often disappointing, especially in cans.

You will need:

  • potatoes - 1 pc.;
  • caviar - 550 g;
  • salt;
  • water - 950 ml.

What to do next:

  1. Fold the cheesecloth in several layers. Lay out the caviar. Close the edges. Turn on the water at the tap. Select the hottest setting. Place the cheesecloth with the contents under the stream and keep stirring the eggs for a couple of minutes.
  2. Open the gauze and carefully remove the film.
  3. Pour the eggs onto a napkin and dry a little.
  4. Prepare a special brine called brine. Boil water and remove from heat. Cool slightly.
  5. Rinse the potatoes and scald with boiling water. Send to boiled water.
  6. Add salt gradually until the potato rises.
  7. Wait for the brine to cool completely.
  8. Place caviar in it. Leave for at least 5 minutes, maximum 10 minutes. The intensity of the 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, put the caviar in the freezer.

Tips & Tricks

  1. The pins must be removed carefully. If even a little film remains, the finished product will taste bitter.
  2. It is better to separate the eggs from the film manually in order to keep them intact.
  3. For salting, you need to use coarse salt.
  4. Homemade caviar should be consumed in two days. Longer storage times make the product unsafe.
  5. Caviar is allowed to be frozen. After defrosting, it retains its taste and nutritional properties completely.
  6. Do not re-freeze defrosted caviar. A sharp, multiple temperature drop will cause cracking and spoil the taste.
  7. Caviar cannot be thawed at room temperature.

    Take it out of the freezer in advance, place it in the refrigerator compartment on the top shelf and leave it overnight.

  8. It is recommended to store the finished product in small glass containers that can be sealed hermetically, and strictly in the refrigerator.
  9. The delicacy can be served in a small outlet, used for making sandwiches, salads.

(2

A source: https://ladyelena.ru/kak-vkusno-zasolit-ikru-gorbushi-v-domashnix-usloviyax-5-prostyx-proverennyx-sposobov/

7 simple and delicious ways to pickle pink salmon caviar at home

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

You need cold and boiled water. For 0.5 liters of water, 50 g of salt.Female pink salmon

Freshly chilled fish should be firm with a smooth and intact skin, pink gills and shiny eyes. She smells naturally, not harsh.

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. A thawed person needs a longer ambassador: you do not know how many times you have frozen and how the fish were stored.
  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

You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

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 sifter is a special sieve for separating the 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.

You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

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.

You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

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.

You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

The film should be wrapped around the whisk.

Be sure to cook ????

  • 7 ways to quickly and tasty pickle pink salmon at home

You need cold and boiled water. For 0.5 liters of water, 50 g of salt.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 present.

Treat yourself ????

  • 9 recipes for herring under a fur coat: from classics to bold experiments

You need cold and boiled water. For 0.5 liters of water, 50 g of salt.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.

Try ????

  • 10 original recipes for fish cakes

You need cold and boiled water. For 0.5 liters of water, 50 g of salt.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.

Bookmark ???? ‍ ????

  • 7 interesting fish dishes from Gordon Ramsay

You need cold and boiled water. For 0.5 liters of water, 50 g of salt.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 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.

Remember ????

  • 3 ways to quickly butcher herring

You need cold and boiled water. For 0.5 liters of water, 50 g of salt.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.

Save time ????

  • 15 recipes for a delicious quick dinner

thecaviarco.com

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

Do not worse ???????? ‍ ????

  • How to cook fish: 9 cool recipes from Jamie Oliver

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.

Save the recipe ????

  • 7 ways to quickly and tasty pickle mackerel at home

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.

To preserve the salted caviar for 1–2 months, place it in small plastic containers. Close the lids, leave in the refrigerator for 12 hours, and then put it in the freezer.

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.

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A source: https://Lifehacker.ru/kak-zasolit-ikru-gorbushi/

How to salt pink salmon caviar at home

It may seem wild to a modern person that in the past, red caviar in Kamchatka was not eaten, but was used as an adhesive, as well as for feed for sled dogs. This was due to its availability.

Now this product is not so cheap, in this regard, many are interested in how to salt pink salmon caviar at home, since there is a possibility that an un-gutted carcass will contain a gift wrapped in yastik film, and I really want to turn it into a delicacy.

One fresh-frozen pink salmon carcass, recognized as the most prolific fish of the salmon family, can contain up to 300 grams of caviar, which would be a real crime to throw away, given its nutritional value and the cost of similar food from the store.

Secrets and general technology of salting pink salmon caviar

In industrial production, the caught pink salmon must be gutted within four hours, then the caviar is removed from the film bag, kept in brine (strong saline solution), after which preservatives are added, and the product is packed in a container for subsequent storage.

The caviar ambassador at home differs in just a few points. Firstly, from the moment of catching the fish to retrieving the contents, it can take much more than a few hours, especially in the case of freshly frozen fish. Secondly, preservatives are not used, and therefore the home product is not stored as long as an analogue from a store.

In the piggy bank for home cooks, you can add a few more tips to the basic technology of how to salt pink salmon caviar:

  1. In all processes for the preparation of salted caviar, you should not use metal utensils, since the oxidation reaction that can occur will not only spoil the taste of the finished dish, but can also cause poisoning;
  2. Tuzluk is a fairly saturated salt solution. An indicator of its correct saturation is a raw potato tuber, which should rise to the surface in it.

You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

Benefit

The light orange eggs of pink salmon are covered with a not very dense film, but under it are hidden a huge amount of useful substances and everything that helps the embryo to develop in a fish egg. Here vitamins, saturated fatty acids and minerals such as fluorine, phosphorus, iron, potassium, calcium.

The amount of nutrients in the eggs allows, subject to its moderate consumption, to strengthen bones, reduce the risk of problems with the cardiovascular system, the occurrence of blood clots. Also, this gift of the sea will be useful for people with poor eyesight and problems in blood circulation.

Calorie content

100 grams of granular pink salmon caviar contains an average of 230 calories. In percentage terms, the product consists of 30.6% proteins, 11.5% fats, 1% carbohydrates and 49.7% water. Dietary fiber is absent in this dish.

How to remove films from pink salmon caviar at home

Having bought a pink salmon carcass with caviar, at first the hostess happily rubs her hands in anticipation of the opportunity to regale guests with a delicacy - she salted herself. But joy is replaced by confusion, since salting pink salmon caviar at home presupposes its release from films. This can be extremely difficult to do so that the eggs are separated and not burst.

The yastik film must be removed so that it does not impart bitterness to the finished product and does not interrupt the caviar taste. In addition, the delicacy in the film spoils faster and is more susceptible to decomposition.

You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

To facilitate the separation of eggs, the roe is dipped for 20-30 seconds in a hot saline solution (100 grams of salt per 3 liters of water), and then in water at room temperature to cool it down. After that, the film will turn white and it will be much easier to separate.

The process of removing the yastyk itself is tedious and monotonous, but it can be facilitated by using a mixer whisk or a wooden stick, on which the film will be carefully wound. You can run it through a colander or a coarse mesh sieve.

You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

How to salt pink salmon caviar at home:

Peeled caviar can be salted in different ways. Below are the most popular ones. Each recipe is not complicated and any housewife can repeat it.

The classic recipe for salting pink salmon caviar

A wet ambassador is considered a classic, for which a special saline solution is prepared - brine. The caviar salted in this way can be eaten within two days from the moment of readiness, but if you pour the eggs on top with melted or vegetable oil, then the shelf life increases to seven days.

To prepare brine and salting, you need:

  • 250 g of granular caviar;
  • 250 ml of drinking water;
  • 20 g salt;
  • 5 g sugar.

Sequencing:

  1. Bring water to a boil and dissolve sugar and salt crystals in it. Then strain the solution through cheesecloth folded in several layers;
  2. When the temperature of the brine reaches 30 degrees, put in its caviar and leave it for two hours;
  3. Then strain the liquid through a sieve and transfer to a tightly closed storage container.

You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

Simple and quick recipe

A cooking method that does not require the preparation of brine is called simple and quick. The duration of salting will be only 5 hours, and such a product can be stored no longer than two days, otherwise there is a huge risk of poisoning.

What you need:

  • 500 g of caviar;
  • 60-75 g of salt;
  • 5 g sugar.

Preparation:

  1. Mix the caviar cleaned of ovaries, washed in cool water and dried caviar with sugar and salt so that they are evenly distributed in the total mass;
  2. Cover the surface of the product in contact with a saucer or plate of a suitable diameter and leave to salt for the required time.

You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

Salting for sandwiches with vegetable oil

Red caviar is used in many dishes (salads, pancakes, rolls, etc.), but most often it is simply spread evenly over the butter on a sandwich. To salt this fish product for an appetizing snack you will need:

  • 200 g of prepared granular pink salmon caviar;
  • 10 g of sea or table salt;
  • 10 g of white crystalline sugar;
  • 5 ml odorless vegetable oil.

Preparation:

  1. Mix eggs with sugar, vegetable oil and salt. Transfer to a suitable container with a tight-fitting lid and send to the refrigerator;
  2. The holding time of the product until it is ready is from 8 to 10 hours. Thus, having done all the manipulations in the evening, in the morning you can have a cup of tea with a delicious sandwich.
  3. You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

Dry ambassador

With this method of salting, the fish delicacy will be ready in a day. The storage time is approximately 15 days. You can cook the product without using refined sunflower oil, but this will reduce the shelf life of the finished salted caviar by 5 days.

Ingredient proportions:

  • 250 g pink salmon caviar without films;
  • 15 g salt;
  • 20 ml of refined sunflower oil.

How to dry salt pink salmon caviar at home:

  1. Rinse caviar without films thoroughly and leave to dry on a sieve. The task is to make the maximum all the water from the glass surface;
  2. Then transfer it to a bowl, sprinkle with salt and mix without damaging the eggs;
  3. Put the eggs in sterilized glass jars and pour a thin layer of oil on top. Close tightly with sterile lids and refrigerate.

You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

Royal salting of caviar

A royally salting method unlike the previous recipes, in which onions and cream, unusual in combination with caviar, are used.

The number of ingredients that will be required in this case per serving:

  • 200 g of washed pink salmon caviar without films;
  • 60-70 g of onions;
  • 25 ml cream 20% fat;
  • 10 g coarse salt;
  • ground black pepper to taste.

Salting method:

  1. Caviar is spread in a suitable bowl, finely chopped onions, salt, pepper and cream are sent to it;
  2. Stir all the ingredients very carefully so that the eggs do not burst. Cover the container with a lid and stand everything for an hour. Then transfer to prepared storage jars.

You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

How to salt pink salmon caviar for long-term storage

Of course, having bought one fish in a store, one should not expect to find a bucket of caviar in it, but if it happened that the hostess got so much of this gift of the seas, then a reasonable question arises: how to salt pink salmon caviar at home for longer storage?

For these purposes, you will need to prepare:

  • 1 kg of caviar;
  • 1 kg of salt;
  • 3 liters of water;
  • 50 ml of refined vegetable oil.

Salting stages:

  1. Boil water, add salt to it. When all salt crystals are completely dissolved, remove brine from heat and cool;

  2. Then put the caviar into it and stand for 10 minutes to half an hour, strain the brine through a sieve and gently dry on paper towels for several hours;

  3. Grease dried eggs with vegetable oil, and transfer to a sterile container. Cover the top with oiled pieces of baking paper or plain white office paper. Cork hermetically and store in the refrigerator.

You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

Knowing all the subtleties of how to salt pink salmon caviar at home, you can safely go to the store in search of a female carcass with caviar that has not been gutted. And when buying, you should choose a fish with a nondescript gray color, the shortest head, a pink dense belly and without the peculiar hump on the back, typical for males.

A source: https://organikeda.com/kak-solit-ikru-gorbushi-v-domashnih-usloviyah.html

How to pickle pink salmon caviar at home quickly and tasty

You need cold and boiled water. For 0.5 liters of water, 50 g of salt.If you bought pink salmon and found a nice reward in the form of red caviar in it, do not miss the opportunity to quickly and tasty pickle it at home. It is not difficult to salt the caviar of any fish on your own, it is only important to know how to properly process it and observe the proportions of the preparation. With a little fuss, you will get a healthy product, you will be able to treat your relatives and decorate the festive table with gorgeous snacks or salads.

The greatest difficulty for beginners is the correct cutting of fish. Of course, you can salt the caviar directly in the oysters, this is the name of the film-bag, which contains the grains. But then you still have to extract them.

It is much easier to do this even before cooking, taking care not to damage the eggs during the release. The product peeled from the film is considered to be of the highest quality, tastier, and does not taste bitter.

But this is the most difficult part of making a homemade delicacy on your own.

There are several known methods, you will get acquainted with one of them by watching the video.

How to peel pink salmon caviar from the film

Yastyk is a strong, albeit thin shell, inside which grains are contained.

  • Ripe caviar is quite easily separated from the film. Therefore, sometimes it is enough just to cut the film lengthwise, then carefully clean the grains with a knife or hands.
  • If the roe is large, divide it into pieces, or open the edge, gently squeeze the caviar into a bowl.
  • You can use the plug. In this case, rip up the pouches with a fork while stirring the eggs. The film will quickly wind up on the fork.

Whichever method of processing the bags you choose, the caviar must be washed with gauze or a sieve. Then completely drain the liquid and spread on a paper towel - the grains should be completely dry, even if you salt them in brine.

How to quickly pickle pink salmon caviar at home

The classic way of salting red caviar, which can be used to salt any fish caviar. Just 5 hours, and a delicacy will appear on the table. However, I do not always have enough self-control, and I start trying much earlier. Nothing, still alive. I advise you to keep the proportions exactly, otherwise the first experience may turn out to be disastrous.

You will need:

  • Pink salmon caviar - 400 gr.
  • Salt - 2 small spoons.
  • Sugar is a small spoon.

Preparation:

  1. Peel the product from the film, rinse, dry, spreading on a napkin.
  2. Transfer to a bowl, add spices. Stir the contents carefully, taking care not to damage the integrity of the grains.
  3. Cover with a plate, press down with oppression. Leave it on for 5 hours. If you don't have enough willpower, try an hour earlier. Store cool for no more than 2 days.

[ok] Attention! If you get oversalted, it's okay. Compensate for the balance with butter. How to do it? Add caviar, stir, you get real caviar oil, which is sold in the store and costs a lot of money. [/ Ok] You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

Dry salting of pink salmon caviar

I think this method is the best because it is simple and gives good results. In this case, caviar is stored for about 2 weeks without loss of taste and quality.

Take:

  • Caviar - 250 gr.
  • Sunflower oil - 20 ml.
  • Salt - 15 gr.

How to salt:

  1. Prepare the product for work by processing the eggs and separating the eggs. Dry a little.
  2. Add salt, mix gently.
  3. Transfer the workpiece to a jar, pour oil on top, covering the product with a thin layer.
  4. Close the jar tightly with a lid, send to the cold.
  5. After a day, take a sample and enjoy.

You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

Recipe for royal salting of caviar at home

Self-salting does not mean that you need to rely only on the simplest options. Make caviar with cream and onions, and you have a real delicacy worthy of the king's table.

Composition:

  • Eggs with caviar - 200 gr.
  • Bulb.
  • Cream 20% fat - 25 ml.
  • Coarse salt - a teaspoon.
  • Black pepper - a pinch.

How to do:

  1. Remove the grains from the oysters, rinse, transfer to a bowl.
  2. Chop the onion finely, add to a bowl.
  3. Sprinkle with spices. Mix with great care, being careful not to damage the product.
  4. Drizzle with cream, cover and hold under pressure for about an hour.
  5. Then transfer to a jar. When serving, drizzle with the bite-laden sunflower oil mixture, stir.

You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

How to salt pink salmon caviar correctly - a recipe for long-term storage

Fish roe is rarely sold, but if you are rewarded with fresh roe eggs, salt them for long storage.

Ingredients:

  • Caviar - 1 kg.
  • Water - 3 liters.
  • Salt - 1 kg.
  • Sunflower oil - 3 large spoons.

Step by step cooking:

  1. Boil the brine by boiling water in a saucepan. After boiling, add salt, wait until it is completely dissolved. Turn off the hotplate, chill the brine.
  2. Put the caviar in a saucepan, in the cooled brine, hold for 20-25 minutes.
  3. Drain brine through a sieve. Try to do this as carefully as possible, then let it sit for a while to completely drain the liquid.
  4. Be sure to dry the delicacy by spreading it out on a paper napkin. Stir the product several times during drying, speeding up the process.
  5. Pour in oil, stir, transfer to a jar. Cover the neck first with oiled baking paper, then the screw cap.
  6. Store only in the refrigerator. I advise you to put the finished product in small jars to eat at a time.

You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

Pink salmon caviar, salted at home with lemon eye

Another successful recipe for homemade salting of a delicacy. If you decide to serve an appetizer on the table or make sandwiches, salt on the day of the holiday, in the morning, since you need to eat caviar quickly.

Ingredients:

  • Pink salmon grains - 500 gr.
  • Sunflower oil - 100 ml.
  • Salt is a big spoon.
  • Lemon.
  • Pepper - ½ small spoon.
  • Dill greens - a couple of twigs.

Salting technology:

  1. Process the yastiki, remove the grains, put them in a bowl.
  2. Pour in lemon juice, oil, sprinkle with salt and pepper.
  3. Stir gently and refrigerate.
  4. After 2 hours, the product can be tasted and served, garnished with chopped dill.

You need cold and boiled water. For 0.5 liters of water, 50 g of salt.

How tasty to salt pink salmon caviar in brine

Fishermen salt fish right in the sea, usually in a saturated saline solution called brine.

You will need:

  • Caviar - 400 gr.
  • Salt - 50 gr. (2 large spoons).
  • Sugar is a teaspoon.
  • Water - liter.

Salt:

  1. Separate the caviar from the film, rinse, dry a little.
  2. Boil water, adding salt and sugar. Refrigerate to room temperature.
  3. Pour eggs, find other things for two hours.
  4. Then drain the brine, transfer the product to the jar. Place on the refrigerator shelf.
  5. There are a couple of points to consider here. If you plan to eat right away, store it for no more than 2 days. If you want to extend the period, fill it with oil, then you will have a week to use.

Video with a recipe for homemade salted frozen caviar

After watching the video, you will learn about all the intricacies of cooking delicious pink salmon caviar from frozen fish. Enjoy your meal!

A source: https://KulinarnayaMozaika.ru/kak-zasolit-ikru-gorbushi.html

When purchasing pink salmon caviar in a store, a pleasant find in the form of caviar is often found in it, and in order not to throw away and not transfer a valuable product in vain, it's time to learn how to salt pink salmon caviar at home. If you were initially puzzled by this issue and want to cook a more budgetary analogue of store caviar, our tips and recipes will help you with this. Self-salting caviar allows you to get a truly high-quality delicacy with excellent taste. There are no difficulties in this matter, if you follow all the recommendations, besides the process itself does not take much time.

Stir the salt very well in water to dissolve. Then pour the caviar into this brine for 15 minutes.

If you purposefully wanted to salt the caviar, look for a female - she is characterized by a shorter and rounder head compared to males, no hump on the back and protruding teeth. For salting caviar, it is recommended to give preference to chilled fish - the carcass should be elastic without signs of mechanical damage, have pink or red gills, shiny eyes and a faint smell. In females with eggs, the abdomen will be very dense. Salting frozen caviar may take longer. If you purchase frozen fish, it should be covered with an even layer of ice glaze.

Then drain the water through a colander, and put the eggs on a paper towel so that the excess moisture is absorbed.

When you make an incision in the belly of the pink salmon with a knife, you will find eggs in a dense film called the ovary. This film must be removed, as it will cause the caviar to stick together and acquire a bitter taste. There are several methods for removing pins - choose the one that works best for you. A large sieve or metal mesh will do. You can put the yastyki in bags of folded gauze and sort the eggs with your fingers under a stream of warm water, trying not to put too much pressure on them - the shell should gradually come off. In order for the dense yast to come off easily, it is important to soften it - hot water will come to the rescue. Heat the water in a saucepan to 50-60 degrees, put the caviar in a colander, place it in hot water for 5-10 seconds and stir with a fork - with a slight movement of the hand, the film will easily separate from the eggs. To remove the film, you can also soak the yastiki in a saline solution for literally a few minutes - for this, take 1 tablespoon of salt for 2 glasses of water with a temperature of about 40 degrees. After soaking, gently stir the caviar, making smooth whipping movements with a fork or whisk until the film separates from the caviar, wrapped around the prongs or metal fasteners. A similar operation can be done with a fork or whisk if you put the caviar in plain water without salt, but this may take more time. You can also use a mixer (water or brine is not required here) - no need to be afraid to damage the caviar, beat it at minimum speed for a few seconds until the film remains on the whisk. There is also a more extreme way - pour boiling water over the yastyki so that the film "cooks", and then quickly place the caviar in bags in cool water and separate the film with your fingers. After using any of the methods, it is recommended to rinse the caviar under a gentle stream of water in order to clear it of the film residues. Then the caviar should be allowed to dry on paper towels. You can put the eggs on a layer of gauze and sort through, removing the remnants of the shell.

After 10 minutes, the caviar can be transferred to a storage jar. Add 1 tsp. olive oil and stir gently. Now the caviar came out 180 gr. This amount will be enough for sandwich snacks for a small company. By the way, the color of the caviar is conveyed incorrectly in the photograph, the caviar is slightly redder than in the photo.

How to salt pink salmon caviar at home? This can be done in two ways - with the help of brine (brine) and the so-called "dry" method, when one salt is used. It is important to note that the salt should be fine to medium grind and should not be iodized or contain any other additives. The final taste of the caviar will depend on the amount of added salt, so if you wish, it can be made more or less salty. To prepare the brine, an average of 100 g of salt per 1 liter of water is taken. The salt must be completely dissolved in water, while the brine must be cold or at room temperature - the caviar will simply be boiled in hot. You can check the sufficiency of the brine saturation with salt using an egg or raw potato tuber - they should float to the surface. How to salt pink salmon caviar at home from frozen fish? In this case, it is important to let the fish or caviar gradually thaw in the refrigerator - you should not use a microwave or warm water for this, so as not to spoil the taste of the product. If the eggs have burst, they should not be salted - it is better to extract them from the total mass. At all stages of salting caviar, including removing the roe, it is strictly not recommended to use metal dishes - a possible oxidation reaction can negatively affect the taste of the dish and even lead to poisoning.

We store the salted caviar in the refrigerator in a glass jar under a lid or in an airtight container. The cleaner the container, the longer the caviar will stay fresh, so wash it with baking soda, steam it, or heat it in the oven. It is advisable to use the product within two days, since then it begins to deteriorate. Nevertheless, if you add a little vegetable oil to the caviar, its shelf life increases to 5-7 days. In addition, the oil gives the eggs an appetizing shine and protects them from winding. Caviar can be stored frozen for up to 6 months (defrost it gently in the refrigerator).

How to pickle pink salmon caviar at home

After tasting ready-made caviar, did you find it too salty? Without panic, the situation can be corrected. Place the caviar in a bowl, pour in cold boiled water, stir gently and wait about 5 minutes. After that, taste the caviar - if it suits you, you can put the caviar in a colander. If the caviar is still salty, leave it on for a while.

Sandwiches are a classic option for serving caviar. You can also put caviar in miniature tartlets, stuff halves of eggs with it or decorate a salad - red caviar will make any dishes more delicious and appetizing. In addition, the delicacy can be served as an independent product in a caviar dish or in a small container with a dessert spoon. And in all cases, be sure to supplement the caviar with finely chopped herbs - dill or parsley. The contrast of orange and green colors will make the appetizer very effective and appetizing.

Be sure to salt pink salmon caviar, if you have such an opportunity - a product prepared according to all the rules will not only taste better than a store product, but will also delight you with its freshness and naturalness. And now our recipes will clearly demonstrate how to salt pink salmon caviar at home. Keep in mind that all recipes indicate the weight of caviar already cleared of ovaries.

The classic recipe for salting pink salmon caviar

The classic recipe for salting pink salmon caviar

Ingredients: 200 g pink salmon caviar,

Preparation: 2 teaspoons of salt

1/2 teaspoon sugar

1 glass of water.

Ingredients: Pour a glass of water into a saucepan, bring to a boil and dissolve the salt and sugar in it. Let the liquid cool to 25-27 degrees. Put the eggs in a container and cover with warm brine. Withstand 2 hours. Then put the caviar in a colander or put it in cheesecloth, hang the bundle and wait for the liquid to drain. Transfer the prepared caviar into a glass jar or an airtight container with a lid and refrigerate. After a couple of hours, when the caviar has cooled, you can start tasting.

Preparation: Very quickly, pink salmon caviar can be salted in a concentrated brine. To prepare it, take about 1 glass of salt per 1 liter of water.

Salting pink salmon caviar at home

If you pickle pink salmon caviar at home, you get incredibly tasty and tender caviar.

200 g pink salmon caviar,

Ingredients: 200 g of salt

Preparation: 100 g sugar

2 teaspoons of vegetable oil (optional)

1 liter of water.

Ingredients: Pour water into a saucepan, add salt and sugar. Bring to a boil and, stirring, dissolve dry ingredients. Cool the solution to room temperature and pour caviar over it. Soak for 6-7 minutes, then discard in a colander and drain all the liquid. Transfer the caviar to a glass jar or airtight container. Add vegetable oil if desired and stir. You should not eat caviar right away, it is better to let it cool for 2 hours.

Preparation: Salting pink salmon caviar in a film allows you to kill two birds with one stone - remove this very film and quickly salt the caviar. The saline solution is very saturated here, due to which the film is removed, and the caviar is ready for use in literally 15 minutes.

Salting pink salmon caviar in film

Pink salmon caviar

200 g of unpeeled pink salmon caviar in a film,

Ingredients: 7 tablespoons of salt

Preparation: 1 tablespoon sugar

1 liter of water.

Pour water into a saucepan, add salt and sugar. While stirring, bring to a boil. When all the salt has dissolved, the pan should be removed from the stove and the solution should be allowed to cool to 40-50 degrees. Pour the caviar in a film (or put the caviar directly into a saucepan) for 10-15 minutes - all this time you need to constantly stir with a fork. The film will gradually wrap around the fork and can be removed. Then put the caviar in a colander or sieve and let the liquid drain. Transfer the caviar to a storage container and refrigerate.

Ingredients: If you don't have time to prepare the brine and want to speed up the caviar salting process, use the quick dry method that does not require water. In this case, it is important to thoroughly (but neatly) mix the caviar with salt and sugar to distribute them evenly.

Preparation: A quick recipe for salting pink salmon caviar

200 g pink salmon caviar,

1.5 tablespoons of salt

Ingredients: 1/2 teaspoon sugar

Preparation: Combine caviar peeled from the film with salt and sugar in a bowl. After stirring, cover the bowl with a lid or plate and refrigerate for about 5 hours.

The next recipe for dry salting of pink salmon caviar is extremely simple and consists of only two ingredients - caviar and salt. The caviar is sprinkled with salt in layers, and you can vary the degree of the final salinity of the product at your discretion - the longer the caviar stays in the refrigerator, the more salty it will turn out.

Dry salted salmon caviar

Ingredients: 500 g pink salmon caviar,

Preparation: 3 tablespoons of salt.

Pour a thick layer of salt onto the bottom of the container. Arrange the caviar in an even layer and sprinkle lightly with salt on top. Make several similar layers, sprinkling the caviar with salt. Cover the container and refrigerate. After 3-4 hours you will be able to taste light-salted caviar, and it will take 10-12 hours to bring the product to a medium degree of salinity. In the latter case, caviar can be cooked in the evening and put in the refrigerator overnight, and in the morning you can enjoy delicious caviar sandwiches for breakfast.

When salting caviar, vegetable oil is often added to it, which gives the product an appetizing glossy shine, and at the same time significantly increases the shelf life. In addition, such caviar will keep its fresh appearance on a plate or on sandwiches longer and will not become aerated.

Dry salting of pink salmon caviar with vegetable oil

150-200 g of caviar,

1 tablespoon vegetable oil

1 heaped teaspoon of salt

1/2 teaspoon sugar

Put the peeled eggs in a glass jar or plastic container. Add salt and sugar, mix with a spoon. Sprinkle the caviar with vegetable oil on top and stir again so that the oil is evenly distributed throughout the caviar. Close the jar or container and refrigerate for 6-8 hours. This caviar is perfect for making sandwiches.

When salting pink salmon caviar, you can add a little lemon juice to it - it will perfectly set off the taste of caviar, making it brighter, and add citrus notes to the product. You can also use black pepper instead of the white pepper specified in the recipe.

Pink salmon caviar ambassador with lemon juice

300-350 g pink salmon caviar,

1/2 lemon

1 tablespoon salt

3 tablespoons of vegetable oil

1/2 teaspoon ground white pepper

Put the caviar in a container. Add salt, pepper and vegetable oil. Pour lemon juice over the caviar and mix well so that all the ingredients are evenly distributed over the caviar. Cover the container with a lid or plate and refrigerate for 2 hours, after which the delicacy can be tasted.

Salting pink salmon caviar can also be done under pressure - water is also not required in this case. Too heavy oppression should not be used, since the eggs can burst - a glass of water will be enough. The taste of caviar, salted in this way, turns out to be very rich.

Salting pink salmon caviar under pressure

250 g pink salmon caviar,

1/2 tablespoon salt

1/2 teaspoon sugar

Put the caviar in a shallow container, mix with salt and sugar. Cover with a plate or saucer on top, placing oppression on top. Put the caviar in the refrigerator. It will be ready in 4-5 hours.

  • Now, knowing how to salt pink salmon caviar at home, you can easily prepare a delicious delicacy to the delight of your family and guests. Enjoy your meal!

Svetlana Popova

Greetings!

  • In the last issue, we talked with you about how to properly salt pink salmon. Today we continue this topic and dwell on salting such a delicacy as red caviar. After all, this is a fabulous yummy! But you must admit that in order to cook it, you must first find it in the salmon fish, and then separate it well from the film (yastyka).

There are two ways of salting red caviar, the first is in brine, and the second is dry. Both of these methods are good each in their own way, it turns out incredibly tasty and if you put the right amount of salt - lightly salted.

  • Many people ask me to show you the recipe for caviar, which can be stored for a long time, I don’t know ... why? Perhaps this is needed if you get caviar in buckets. I wish I was so, I would eat day and night! Joke.

I like such a delicacy, its only drawback is that it is expensive. 100 grams of the finished product costs decent money. But, as we ate and will continue to eat, even if only on holidays. But this is an excellent appetizer that comes in the form of sandwiches.

  • What if you bought fresh or frozen pink salmon, and in it, bang a surprise inside? Of course the answer is obvious! Let's start to understand, consider all the steps in order. Moreover, the process of salting caviar itself is not laborious and time-consuming. Usually it takes about 5-15 minutes, 2 hours or even one day.

Mmm ... I'm writing and already licking my lips, teasing myself. Well, let's take a look at these simple and quick recipes I've put together so you can indulge yourself with this grainy product. After all, his taste is incomparable.

How to salt red salmon caviar quickly and tasty at home

So, to start salting red caviar, you first need to find such a "golden present" in pink salmon. And let's do everything so that you don't get disappointed. After all, such a question always arises before customers when they are in a store or supermarket. Everyone stands and thinks what kind of fish to grab so as not to bark. Often we touch the abdomen, look at the muzzle. But, you must admit, when you do not know by what criteria it is correct to do this, the result may not justify itself.

What are the differences between male and female pink salmon?

How to find a female pink salmon and not confuse her with a male. Pictures will help us with this, after examining them, you will learn to guess quickly. And you will not be confused. Just keep in mind that pink salmon spawns at the end of August, therefore, it is easiest to find such a fish with a “gift” inside at this very time in supermarkets. Although it is mainly sold frozen, that is, throughout the year, you can also follow the prompts to find this:

1. The male is, first of all, a predator, its distinctive features are a large body with a hump and a jaw with fangs (and also obvious curvatures). But females, like all girls))), have a nicer appearance, and protruding teeth are not visible.

2. The colors of the fish are also different, the male will always be brighter and more colorful in order to attract other predators, protecting the admirer. 3. In all males, a large hump is clearly visible, while females are absent. Advice from me! When choosing a fish, look at the muzzle, if fangs are visible, the jaw is uneven and the pink salmon is terrible, then this is a male. How to separate pink salmon caviar from the film Well, finally, make a choice, brought home a fish. They ripped open the abdomen, and there is a storehouse of "natural resources". But that's not all, the caviar is hidden in a film; in another way, experienced fishermen will tell you that this is a yastyk. It is he who must be removed if you do not want the "golden bonus" to taste bitter. It's like jewelry work, but even an inexperienced beginner can cope with it if you know the secrets in this business.

Remember! If you ruthlessly deal with the eggs and do not follow all the rules, then the finished product will be spoiled, it will turn out to be cracked. Killing time in vain (.

Let's look at the ways in which all the holes will be removed, and the red "seeds" will remain intact and unharmed:

Use a special tool called a rattle, if not, then take something similar, similar to such a lattice (it could be a tennis or badminton racket).

And with the hands of your fingers, gently croaking, whirring along the roar, help the eggs to separate and fall into the cup.

There is not so much red caviar from one pink salmon (maybe even less), as you can see:

The method of cleaning caviar from the roe using a conventional hand whisk.

Place the granular mass in water and using a regular whisk, begin to actively stir. Do not be afraid, everything will work out! The film will easily and quickly separate from the caviar, it will be wrapped around metal fasteners.

The next method is boiling water.

Soak the caviar in the film instantly in a boiling liquid, quickly draining the water so that the "balls" do not cook, here the goal is to cook the film. Then transfer to cool water and begin to separate the grains with your hands.

Using a regular coarse grater, you can also try cleaning using a fork and sieve.

But, these options are ineffective, so I will not write about them. There is also an extreme method - walk with a mixer (attachment for a dough hook) at the minimum mode through the bags with caviar, removing the largest parts of the film.

Using any method for separating the ovary, in any case, after the entire procedure, it will be necessary to do the following. Pour the delicacy with cold water, and then pour it on cheesecloth and inspect, sort it out.

If you have any questions, I recommend writing me at the bottom of the article in the comments field or watch this short video:

VIDEO

The next step is to properly prepare the brine. The name is interesting, but it means a solution of sodium chloride, in Russian it is a salty liquid. Boil water and put coarse salt in it, stir. How much to put? Just enough for an egg to float if thrown there. Usually, the proportions are as follows, it is 100 g per 1 liter of water.

Following

important point

, this is what the pickle should be

cold

, in no case hot, otherwise the caviar will cook. Place the granular product in this cool solution and count for 5 minutes, no more! During this time, you can stir a couple of times with a tablespoon or hands.

What's next, you ask? Perhaps you can taste it? YES, that's right! Remember to drain the brine.

Salted salmon caviar from frozen fish

Well, well, I propose to start cooking with the simplest recipe, which should be in the home book of any housewife, even an experienced one, even a beginner. This option is relatively quick, but it comes out awesomely tasty, especially if you place the caviar on a piece of loaf, greasing it with butter or cream cheese. In general, words cannot be described, here you just need to try on the tongue!

By the way, caviar can shine, thanks to the secret ingredient I will write about below. And what will be the aroma and smell. Some call this a five-minute cooking method.

Would need:

You will need:

Stages:

The method of cleaning caviar from the roe using a conventional hand whisk.

1. So, take a female pink salmon, if you do not know how to find it in the store, read the recommendations above. Or pay attention to the muzzle, it does not have a very narrow nose, no protruding fangs and teeth, and of course a hump.

2. Defrost the fish after the freezer not at room temperature, but in the refrigerator or in a cool place. Rinse in cold water and remove any flakes. And then lay on a cutting board.

Advice! Do not take the thawed pink salmon by the tail with your hands, as you break the meat, it will tear and become loose.

Also, try not to damage your gallbladder. Bile is known to be very bitter and if it flows out, the taste can be hopelessly spoiled.

3. Gut the female, remove the head by pulling the fin, make an incision diagonally, first on one side, then on the other. Cut off the head, so there will be more meat. The next step is to carefully cut the abdomen with a knife. Better to take kitchen scissors. There you will see lovely seafood. Take them out together in unnecessary waste.

I’ll step aside a little from the topic of what to do next and how quickly and tasty to pickle pink salmon. I decided in this post to paint a short recipe. Properly separate the flesh of the fish from the bones, for this, put the knife on the bone and cut right along the top of the bone to the very tail.

As you can see, the fillet turned out perfect the first time, wonderful! Cut the other half of the pulp in the same way, but place the knife under the bone and cut down to the tail. Remove small bones.

4. Place the red fillet in a clean container and salt with coarse salt. Refrigerate for 24 hours or one day. Then you can take a sample.

5. Well, back to caviar ... To salt it, you need to pour water into a deep bowl, the temperature should be 70 degrees, that is, warm, so that it is convenient for your hands to work. Put the salt on 0.5 l of water 50 g. You can add sugar if you wish. Stir the brine until the grains dissolve. Tuzluk is ready!

6. Then place the bag of caviar in warm water and begin stirring the contents with a hand whisk. Scary? Yes, the first time, yes, because it seems that all the balls will burst, but do not be afraid, everything should go smoothly. Stir vigorously. And the film will be wound on metal strings.
6. Then place the bag of caviar in warm water and begin stirring the contents with a hand whisk. Scary? Yes, the first time, yes, because it seems that all the balls will burst, but do not be afraid, everything should go smoothly. Stir vigorously. And the film will be wound on metal strings.

Place the caviar on cheesecloth and sort. Then place it in brine for 5 minutes. If you want to see a more salty taste, then for 10-15 minutes. 7. The next step is to strain through a sieve and place in a glass jar. Close the lid tightly and refrigerate or taste by mouth. 8. As you can see, the caviar came out crumbly and beautiful, balls one to one. To give a mirror color, you could also add odorless vegetable oil. This is the secret ingredient, but not everyone adds it. Happy discoveries!

Dry red caviar in small quantities

For salting, I needed:

Now I propose another option - to make caviar with dry salting, that is, without brine.

Remove caviar (500 g) from the film, in any way that you liked from this article. Then wash it in water and strain through a sieve or cheesecloth. Add 1 tablespoon coarse salt and stir by hand. And then pour in vegetable oil 1 tablespoon and close the jar, place in the refrigerator for storage (up to two weeks).

Delicious salted pink salmon caviar, like salmon

This method is good because we will salt the caviar for 5 minutes. Well, isn't it really great! After such a short period of time, there will be a healthy delicacy on your table that you have prepared yourself and can already delight your family and friends. Your own homemade caviar is many times better than purchased, I advise everyone to do this right now.

For salting, I needed:

It turns out incredibly tasty, many claim that such salted caviar in this way resembles the taste of salmon. One thing I can say for sure is that she's pretty darn good, especially on sandwiches.

Source https://youtu.be/XACCexqzg2U

1. Take warm boiled warm water (about 50 degrees) and pour rock salt into it, half a liter of 50 g. Stir and place a bag of eggs.

2. Next, start stirring actively with a whisk so that the red "grains" are separated from the ostyk (film). Leave the finished dish to stand in the brine for 3-5 minutes.

For salting, I needed:

If the "balls" come across bursting, do not use them for salting, throw them back.

6. Then place the bag of caviar in warm water and begin stirring the contents with a hand whisk. Scary? Yes, the first time, yes, because it seems that all the balls will burst, but do not be afraid, everything should go smoothly. Stir vigorously. And the film will be wound on metal strings.
6. Then place the bag of caviar in warm water and begin stirring the contents with a hand whisk. Scary? Yes, the first time, yes, because it seems that all the balls will burst, but do not be afraid, everything should go smoothly. Stir vigorously. And the film will be wound on metal strings.

3. Strain the seafood through a sieve and rinse in warm water, pour the liquid straight onto the sieve.

4. Next, transfer the delicacy to a jar and pour 0.5 teaspoon of vegetable oil. Stir and refrigerate for about 3 days. Use as directed. Enjoy your experience!
4. Next, transfer the delicacy to a jar and pour 0.5 teaspoon of vegetable oil. Stir and refrigerate for about 3 days. Use as directed. Enjoy your experience!
4. Next, transfer the delicacy to a jar and pour 0.5 teaspoon of vegetable oil. Stir and refrigerate for about 3 days. Use as directed. Enjoy your experience!
4. Next, transfer the delicacy to a jar and pour 0.5 teaspoon of vegetable oil. Stir and refrigerate for about 3 days. Use as directed. Enjoy your experience!

Well, let's summarize, you will be able to cook a real delicacy with your own hands if you find pink salmon with a “surprise inside”. How many enthusiasm and shouts will fly through the kitchen if you come across "red gold". Is not it? I hope that you know what to do with it next, how to remove the film correctly and pickle caviar tasty and fast.

Have a nice moment! I look forward to visiting the blog. I would be insanely grateful if you share the article on social networks.
Have a nice moment! I look forward to visiting the blog. I would be insanely grateful if you share the article on social networks.

Best regards, Ekaterina

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How to pickle pink salmon caviar at home

The other day my husband and I have a marriage anniversary, and we decided to celebrate it with close friends. Usually celebrated together, but here it was like that. I started thinking about the menu and decided to make a roll with red fish.

(Subscribe not to miss the recipe for the roll, the recipe for the salting of the fish itself, and even the recipe for cream cheese for appetizers) Savings for the sake of quili frozen pink salmon. It is not at all worse than expensive trout or chum salmon. As a bonus, the fish ended up with caviar. Salting pink salmon caviar at home is very simple, it turns out to be even tastier than store-bought, and it's true.

We got this kind of caviar from our pink salmon. With films came out 220 gr.

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