Salting red caviar at home. Take the caviar out of the fish. Salmon caviar preparation

This delicacy on the festive table is always a sign of good taste and prosperity in the family. You can save a lot on it if you know how to salt red caviar yourself. The most important thing is to choose the right fish, defrost it and clean the caviar. And for salting you will need to take only 5-10 minutes of your time.

Red caviar is a very useful product, but, unfortunately, very expensive. However, knowing a few secrets, it can be quickly prepared at home. In terms of quality and taste, such a product will not be inferior to analogues offered by stores, the only thing is that the self-salting delicacy has a much shorter shelf life. But, on the other hand, this also has a plus: there will be no preservatives, gluconates and other harmful substances in your homemade caviar either. You can use it for sandwiches, for salads and as an independent dish on weekdays and holidays.

Where to buy raw red caviar?

The following types of fish are suitable for salting caviar:

• pink salmon;
• salmon;
• chinook;
• salmon;
• trout;
• chum salmon;
• coho salmon

It is best to buy a freshly caught, non-gutted female carcass. Its size doesn't matter. You can also buy frozen fish. But in this case, be patient in order to properly defrost it: the carcass should be kept in the refrigerator for about 8 hours and then thawed at room temperature. Cold water, microwave and other defrosting methods are not suitable here.

Red fish is always caught during the spawning period, so caviar will be present in it. Carcasses of females, unlike males, have a smooth outline of the body, lighter in color scales, less pronounced fins and a small round head. Males look more predatory and have sharp brightly colored fins, a large triangular head.

Salting methods

Red caviar in a fish carcass is located in a very dense film bag (ovary), from which it must be cleaned. The main part of the film can be easily removed by hand, but its remains will have to be removed in a more sophisticated way. Try to act quickly: if the caviar stays in fresh water, its shell will become very fragile and hard.

Pour the eggs with cold water. Take a wooden skewer and vigorously mix everything in one direction. The rest of the film will quickly be wound on a stick. You will only have to take them off. Next, take gauze folded in 2-3 layers, put it in a colander and throw caviar into it. Small remnants of the film and damaged eggs will remain on the gauze.

Another option for cleaning the film is to rub the caviar through a large sieve. Its cells should be 3 times larger than the eggs. As soon as you release the caviar from the films, you can start salting.

There are two technologies for salting red caviar.

1. Wet ambassador. The shelf life of caviar prepared in this way is two days. First, a solution of table salt (brine) is prepared: 400 ml of water is brought to a boil and 80 g of coarse salt and 20 g of sugar are added. As soon as the ingredients are dissolved, the fire is turned off, the brine is cooled to room temperature and caviar is poured over it.
2. Dry Ambassador. The shelf life of caviar with this salting is 2 weeks. The eggs are poured into an enameled pan and the right amount of coarse table salt is added to them in portions at the rate of 50 g of salt per 1 kg of caviar. The eggs are mixed with the spice by hand and placed in sterilized glass containers or jars, closed with lids and stored in the refrigerator.

How to salt salmon caviar at home?

The caviar of this medium salted fish is highly valued. How to get a delicious delicacy, you will learn from this recipe.

Ingredients:

• 150 g of caviar (approximately so much is in one medium carcass of fish);
• 1 liter of water;
• 5 st. l. coarse salt;
• 1 st. l. Sahara.

Cooking:

1. First prepare the brine. Boil water, dissolve salt and sugar in it and cool to 50 0 C.
2. Place the caviar cleaned from the films into the solution and soak for 9 minutes (this is the time for medium salting). If you want more salty eggs, keep them in the solution for 15 minutes, but no more.
3. A delicious delicacy is ready.

How to salt red salmon caviar at home?

A simple recipe will allow you to prepare red fish caviar for future use, so you can pamper yourself every morning with a delicious delicacy.

Ingredients:

• 250 g of caviar;
• 0.5 st. l. coarse table salt;
• high-quality vegetable oil or extra virgin olive oil.

Cooking:

1. Sprinkle the peeled caviar with salt and mix gently with your hands so as not to damage the eggs.
2. Sterilize a glass jar and put the caviar in it.
3. Add 1 tbsp. l. vegetable or olive oil. The eggs will not stick together and retain their taste better.
4. If juice is formed during the salting process, be sure to drain it.

How to salt red trout caviar?

If you want to enjoy and treat others with an unusual delicacy, pickle the eggs and serve with a little sprinkling of lemon juice.

Ingredients:

• 150 g of caviar;
• 100 g coarse salt;
• 0.5 l of water.

Cooking:

1. Prepare the solution at the desired temperature.
2. Put caviar in it and soak for 5 minutes.
3. Lay a colander with gauze and pour water with eggs into it.
4. Gather the ends of the gauze and tie it into a knot, leaving the caviar inside. Hang it over the sink for 2-3 hours.
5. The eggs will turn out tasty and will not stick together.

My today's recipe can be safely placed in the heading "You can't forbid living beautifully")) Almost on any holiday table you can see sandwiches with red caviar. Caviar is not a cheap delicacy, but if you learn how to properly pickle red caviar at home, you can significantly benefit from the price, taste, and appearance of this popular snack. In addition to caviar, you will pamper your family with red fish. I think I am not the only one who buys whole trout, and my experience will be useful to someone. Of course, before salting red caviar, you first need to purchase the right fish. Someone will buy it in a store or in the market, and someone may catch it himself. You need to buy not gutted or.

Of course, we need a female, and not a simple one, but with caviar. As a rule, these types of fish are caught in rivers during the spawning period, so almost all commercially available non-gutted trout (pink salmon) will either have caviar or milt. But in order not to believe in blind chance, you need to know how the female trout differs from the male. It is not difficult to determine this by the "appearance" of the fish. The female has a lighter color, soft and smooth outlines of the body. And the size of the fish is completely unimportant here. If the fish is frozen and you can't tell the color, looking at the head will also help you determine the sex of the fish. The female trout has a small, short, rounded head. In males, the head is elongated, pointed, and seems more predatory.

You can pickle caviar at home both from fresh (chilled) fish and from frozen. In the second case, it is necessary to defrost the fish gradually. From the freezer, first transfer it to the refrigerator for several hours, and then finish defrosting at room temperature.

So, the caviar taken out from the belly of the fish is in a special film - the ovary. My fish have two in each.

At the first stage, it is necessary to wash the caviar grains. I read that there are special sieves and other devices for washing caviar, but in their absence, I do everything manually.

The most difficult small work is to free all the eggs from the films without damaging them. To do this, pour a teaspoon of salt into a deep bowl and pour warm, almost hot water from the tap. Put the egg bags with caviar in water, move your fingers so that the caviar separates from the films. In hot water, this happens faster.

Then I took some caviar in one palm, and with the other hand I removed all the films with which it was connected from the caviar. There are quite a lot of films, the work is small. But if this is not done, eating with the films will be completely tasteless, they will get stuck in the teeth, chew badly

I put the films taken out of the caviar on the edge of the bowl. When all the films are removed, the caviar should be washed with cold water and thrown into a colander.

Now we are preparing the brine in which the caviar will be salted. There are two ways of salting caviar: with one salt, and with salt and sugar.

We take a liter of boiled water, dissolve 60-70 grams of salt in it. If you do with sugar, then put half the sugar in the brine than salt. Dip the washed caviar into the cooled brine and leave for 15-20 minutes, depending on how salty the caviar you want to get. After 10 minutes, you can already taste for salt.

If you missed some films at the caviar cleaning stage, now you can shake the water with your hand, and the excess will float up.

After the time for salting, throw the caviar into a colander, let the water drain well, transfer the caviar into a glass jar, add 1-2 teaspoons of odorless vegetable oil. I got 278 grams of caviar from two fish. Not bad, right?))

The caviar is beautiful, even, grain to grain, looks much better than purchased, which sometimes comes across crumpled, saturated with dyes and chemicals. The only downside to homemade caviar is its short shelf life. In many sources, I read that it can be stored for no more than 2-3 days. We ate in 6 days, there were no signs of spoilage.

Cook delicious delicacies yourself! Bon Appetit!!!

For the recipe for homemade red caviar, we thank Baibakova Oksana!

Tricks of self-salting caviar.

Whatever diet lovers and fans of asceticism may say, caviar on the table is a sign of good taste, especially when the table is festive. But if black caviar is a symbol of a luxurious Russian feast, then red caviar is a sign of economic prosperity in the family. Meanwhile, even on prosperity, you can save a lot if you do some things yourself. For example, salt the same red caviar at home. Let's study.

How to choose red fish for salting caviar

Red caviar at home begins with choosing the right fish in the store. For our purposes, we need fish with red meat, from salmon, such as trout, salmon or pink salmon. We need a non-gutted carcass of a female of any size, in which there will definitely be caviar (and it will be in any, because such fish is caught only when it goes to spawn).

Distinguishing a female from a male is not a problem. The fact is that the female salmon ... is “more feminine”: she has a rounder outline, a more delicate and soft color and a short, rounded head. No points and a predatory look (like a male). If you choose for the first time, following these instructions, try to do it yourself, and then consult with the seller. You will see that your opinions are likely to coincide.

How to pickle red caviar at home correctly

The process of salting caviar itself consists of two stages of action. First you need to clean the caviar from the film in which it is located, and then place it in a salt marinade, that is, salt it. Each stage has its own subtleties. Let's start with cleansing.

Cleansing caviar from ovaries

Caviar is in two film bags (oves) - you need to get rid of them. The work is painstaking, but necessary. This must be done very carefully so as not to damage the caviar itself. (Unless there is another goal).

Carefully separate the caviar from the film with your hands.

Next, place the caviar in a bowl and fill with cold water. With a wooden stick, we begin to mix intensively in one direction. Periodically we take the stick out of the water and remove the remnants of the film, which are very well wound on a wooden skewer. Thus, we will clean the red caviar from the film with sufficient quality.

And now cover the colander with gauze, folded in half, and throw caviar on it. And let the liquid drain.

Cooking salt marinade - brine

For brine we need water, salt and sugar. How much water to take? I take so much that it completely covers the caviar, that is, about twice the volume of the caviar.

How much salt and sugar? For a glass of water - 2 tablespoons of salt and 2 teaspoons of sugar. This is if "according to science." The folk way of determining the correct salt concentration is also quite popular: place a fresh egg in the amount of water that will be used in preparing the solution. And start adding salt. As soon as the egg has surfaced, stop - there is enough salt for red caviar.

So let's make the marinade. Pour salt and sugar into the water and boil. Then we cool the water a little, because we don’t need boiling water, but to “enough for a finger.”

Salt red caviar

Fill the caviar with brine and leave ... How long? I leave it for 20 minutes, because I need the caviar to stand in the refrigerator for 2-3 days (more is still impossible). If you intend to serve it to the table immediately, 7 minutes is enough.

We recline the caviar on gauze and let it dry. It can dry up to 2 hours. Then transfer to sterilized jars lubricated with olive oil. And put it in the fridge.

Today, almost no festive feast is complete without sandwiches with red caviar. But the food is not cheap. But those who know how to pickle red caviar at home benefit in many ways.

They can save a lot - after all, homemade red caviar is much cheaper - and treat themselves to red fish. For those who do not know how to cook red caviar on their own, our tips and recipes will help.

Choosing the right fish

Naturally, the very first and decisive step before salting red fish caviar is to buy the right fish. To do this, in the store we need to purchase a non-gutted carcass of pink salmon or trout. Of course, it must be a female, and with caviar. We hasten to please you that all non-gutted pink salmon sold will be either with caviar or with milk, since it is caught during spawning in riverbeds.

But we will not rely on chance and hope that it is the female that we will come across, because it is quite easy to distinguish a male from a female by external signs.

The female has a lighter color and softer and smoother outlines, and the size of the carcass does not matter. If the frozen ice interferes with the coloring, then it is possible to distinguish the sex of the fish by the head.

The female has a small, short, rounded head. The male has a pointed, elongated head and it looks more predatory.

After acquiring the right fish, you can figure out how to pickle red caviar at home.

Salting red caviar at home

Before salting fresh red caviar, the fish must be thawed, and this must be done slowly. First, we transfer the fish from the freezer to the refrigerator and let it thaw there for 6-8 hours. After that, let it finally defrost at room temperature. Now we can start salting the caviar.

1st way. How to pickle red salmon caviar:

1. Carefully slitting the belly of the fish, we will see that the caviar is in two film bags, called yastik. We carefully take them out of the belly, trying not to damage the ovary. If it is not damaged, then simply rinse the caviar with cold water. But if the film burst, then salt water is required, because when the eggs come into contact with fresh water, their surface becomes rough and brittle. For salt washing, you need a solution at the rate of 30-40 grams of salt per 1 liter of water. During such washing, bursting eggs should be removed with tweezers.
2. Now the hardest part. It is necessary to release the eggs from the film. There are several ways:
   * Gently wipe the caviar through the grate with a mesh size 3-4 times larger than the size of the eggs (here you need accuracy and skill);
   * build a sleeve from several layers of gauze, inside which put the ovaries. Start rotating the sleeve under running water. As a result, the films will remain on the inner surface of the sleeve;
   * You can do this with a mixer. Leave one serpentine attachment on the mixer. At low speeds, we apply the yaw to the nozzle. In a few seconds, the film is pulled out of the caviar and wound onto the nozzle.
3. Before you quickly pickle red caviar, you need to prepare a pickle brine. Water should be taken twice as much as the volume of caviar. After boiling water, turn off the fire and let the water cool slightly. Now it needs to be salted. To correctly determine the amount of salt, you can use the following method. You need to take an egg or a peeled raw potato and immerse it in water. Then gradually add salt and stir. The brine will be ready as soon as the egg or potato floats to the surface of the water.
4. Then we place the caviar in the brine. The exposure time of caviar in brine is from 10 to 25 minutes. It depends on the maturity of the caviar and its shelf life. If you plan to save cooked caviar longer, then the soaking time in brine should be maximum.
5. After that, lay the caviar on a towel to dry for 2-3 hours.
6. After this time, grease the caviar with olive or corn oil. Mix and place in pre-sterilized jars. After 2-3 hours in the refrigerator, caviar can be eaten.

2nd way. How to pickle red trout caviar:

1. We take out the ovaries from the fish and wash them in the same way as the method for processing pink salmon caviar.
2. To remove films from caviar, you can use one of the methods described above or use a fork. You can also remove the films with your hands by placing the ovaries with caviar in warm water. Try not to damage the surface of the egg.
3. Before you properly salt red trout caviar, you need to prepare a brine of the desired concentration. You can use only salt, or you can use a mixture of salt and sugar. You will need approximately 50-70 grams of salt per 1 liter of water. If you plan to use sugar, then it should be half as much salt.
4. After the brine has cooled, you can add caviar to it. The amount of brine should be twice the amount of caviar. We leave the caviar in brine for 15 minutes.
5. After that, the caviar must be thrown into a colander and dried. Then we lay the caviar in sterilized jars, cover with lids and stir in the refrigerator. You can try caviar after 2-3 hours.

Now you know how to pickle red caviar yourself. It is important in the process of long-term storage of caviar to periodically check its quality. If its color or smell has changed, then you can not eat such caviar.

Homemade red caviar is a real delicacy! How to salt pink salmon caviar at home and secure a wonderful delicacy for the holidays - red caviar? There is nothing difficult in this! No wonder it is called - five-minute caviar! Now, not gutted fish is sold in stores, and many houses find that they have caught caviar in pink salmon. How to salt it - like a joy, like - a problem. Salt it in brine according to our simple recipe! And you can cook homemade red caviar and! As they say, two in one. Salting caviar is not at all troublesome and does not require special skills, the main success is pink salmon with caviar, and you can do everything else yourself according to our recipe with a photo.

Products:

• pink salmon caviar
• 2.5 table. heaping tablespoons of coarse salt
• 2 teaspoons spoons of sugar
• 250 ml water
• Vegetable oil

Recipe for salting pink salmon caviar at home:

Salting red salmon caviar is usually done with brine, a concentrated solution of salt and sugar in water.

1. First, we prepare a solution for salting - brine.

Put salt into boiling water

add sugar,

mix well, let cool to room temperature.

How to separate pink salmon caviar and quickly salt

While the solution is cooling, we need to process the caviar, i.e. rid her of the film on which she actually rests (yastyki), so that all the eggs are separate.

You can also add salt along with the films, but then the end result will not please you very much - red caviar will not be as beautiful and tasty as you are used to.

1. Carefully remove caviar from pink salmon:

2. We separate the eggs from the films using a coarse mesh, a colander with large holes (the eggs pass through the holes without bursting) or a sieve.

An urban dweller in the European part of Russia, who does not often come across pink salmon with caviar, is unlikely to have a special net, but a badminton racket (with fishing line) can be found in every home. And this is the perfect choice! Wash the racket net thoroughly, preferably with a sponge and dishwashing liquid, rinse the net well in water, if you want, you can pour boiling water over it, but then be sure to wait until it cools down.

We install a plate under the racket.

3. Separate the eggs with the help of a badminton grid, putting the eggs down - to the grid, with the film - up, slightly pressing and moving the eggs left and right, the eggs will fall into the cells of the grid and fall directly into the plate.

It turns out here is such a magnificent caviar mass:

4. Salt solution (brine) must be carefully drained and filtered, because. Coarse salt usually contains many stones.

Gently pour brine into a plate with caviar. Leave the caviar in this solution for 5-7-10 minutes. The exposure time depends on your taste preferences and the size of the eggs: the smaller they are, the less time they need to salt.

In my experience, 5 minutes for salting pink salmon caviar is enough. Please note that after standing in the refrigerator overnight, the caviar becomes even more salty.

Now we need to separate the caviar from the solution. In a colander we put gauze, folded in half, and pour the solution with caviar there, wait until the water drains.

We shift the caviar into a suitable container - a glass jar with a lid or a small salad bowl. Pour vegetable refined oil on top, a little.

A simple brine recipe for salting pink salmon caviar at home

There is another recipe for brine for salting red caviar.

In principle, you can not put sugar - before we made it without sugar, brine was prepared only with salt and without any proportions. And this way is good too. The bottom line is that the concentration of salt is determined using raw potatoes. Potatoes should be cut into strips (like a roast).

We need only one straw - we throw it into the saline solution, if it lies at the bottom, then we add more salt until it floats. But with this method, a very concentrated salt solution is obtained and red caviar should be kept in such a solution for no more than 5 minutes, otherwise it will be sooo salty! This is the famous red caviar - five minutes. Delicious - amazing!

Homemade red caviar can be stored in the refrigerator for no more than 2-3 days.

If you are lucky and you have 2-3 pink salmon caught with caviar. Salt red caviar according to our recipe all! Leave some for food now, and the rest can be divided into small portions and frozen. There is only one condition - you can defrost it only once and eat it. The taste remains the same and it can be stored in the freezer for a long time. But most often there is not much caviar and all caviar is eaten in one sitting.

That's all! An amazingly tasty and healthy delicacy is ready - red caviar! Treat your loved ones with delicious homemade red caviar!

This wonderful delicacy will delight us on New Year's Eve!

And finally the most important

How to choose pink salmon with caviar - how to distinguish a female from a male - video

In this video, the most important thing for the buyer is how to choose female pink salmon in the store and bring home not only delicious fish, but also a real delicacy - red caviar. And all this at the price of fish and not at the cosmic prices of red caviar in a jar.

Look carefully and use this knowledge, salt pink salmon and delicious caviar, delight your loved ones

Dear friends! I sincerely congratulate you on the upcoming New Year 2016!

May it be healthy, peaceful and happy for you and your loved ones! Love and prosperity to you!

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Happy New Year!

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