If you are an amateur and a connoisseur of real caviar, you can buy it at the store, but it's much better and tastier if you salt it at home. In principle, there is nothing complicated, but the result will be stunning. So, let's look at how to properly salt the caviar.
How to salt salmon caviar?
Ingredients:
- salmon roe;
- water - 1 item;
- salt - 2 tbsp. spoons;
- granulated sugar - 2 tsp.
Preparation
We take the gauze, add it in several layers and make something like a "sleeve". Then put the caviar there and wash it under a small stream of cold water, rotating the caviar along the entire length of the sleeve. After this washing, all the films will remain inside, and you will have ready-to-salted caviar.
Now let's prepare a saline solution, which is called brine. In the water we dissolve the salt and sugar sand, put it on the stove and bring it to a boil. Then, the resulting solution is cooled to room temperature and poured them with prepared eggs. Also you can lay caviar in gauze, tie it, just drop it into the brine and leave it for 1 hour. After an hour we throw the caviar in a colander, drain the solution and thoroughly wash it with running water. Such red caviar can not be stored for long, and it is best to use it within 2 days after preparation. By the way, it can be frozen and taken out as needed.
How to salt pike caviar?
Ingredients:
- roe caviar - 300 g;
- boiling water - 0,5 l;
- salt - to taste.
Preparation
The eggs are carefully taken out of the fish and placed in a bowl with boiled hot water. Now we pick up the fork and begin to steadily yastyki, without removing the film. We carefully mix the eggs for 5 minutes, so that all the eggs are peeled off from each other. Then carefully drain the water, pour clean cold water and stir the caviar again.
Next, stirring the caviar a little, we remove all the remnants of the film and filter the pike caviar through a colander. Now we pour it on the towel, dry it and transfer it back to the bowl. After that, start adding salt to taste, gently stirring with a tablespoon for 5 minutes. Then we lay the prepared caviar in a container, cover it with lids and keep it in the refrigerator for at least 6 hours.
How to salt red caviar salmon?
Ingredients:
- pink salmon roe;
- water;
- potatoes - 1 pc .;
- salt - to taste.
Preparation
We boil the water, throw the peeled potatoes and begin to add salt. As soon as the potato emerges, stop pickling and cool the solution to room temperature. Next, gently lower the caviar, we stand it for 10 minutes and throw it back to the colander. We let the water completely drain, we shift the eggs on the towel and dry it. Then we fill it in sterilized jars, close it with lids and remove it for 5 hours in the refrigerator.
How to salt salmon caviar?
Ingredients:
- caviar of salmon;
- boiled water;
- large salt - to taste.
Preparation
To begin with, we carefully extract the caviar from the salmon, release it from the film, rinse several times with caviar in cold water, and proceed to the salting process. Pour into the pan water, throw a large salt to taste and bring to a boil to dissolve all the crystals. Then gently dip the caviar into the solution and leave it for 15 minutes to allow it to salivate. Throw it in a colander, rinse it lightly, dry it and put it into a glass jar. We leave the caviar for 2 hours, and then call everyone to the table for a tasting.
How to salt black caviar?
Ingredients:
- black caviar;
- salt.
Preparation
Spread the eggs in a bowl, and fingers, gently dividing the eggs. Then sprinkle it with fine salt, mix thoroughly and put into sterilized jars. Close tightly with lids and remove about 5 hours in the refrigerator. After time, black caviar is ready for use!