Salting red caviar at home

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products. Caviar is suitable for any fish, but it is certainly best to take caviar of noble varieties of fish (give preference to chilled, not frozen fish): sterlet, sturgeon, trout, salmon, coho, beluga, etc. But the budget pink salmon, which also has red caviar, is quite suitable. If you still have frozen fish, then defrost it slowly, on the bottom shelf of the refrigerator. Take stone salt, large.

2. Step 2:

   

   I had chilled trout. After ripping open her belly and removing her intestines, I saw two bags (yastka) with red caviar

3. Step 3:

   

   First you need to rinse the caviar well from the blood. To do this, soak it in cold water for 7 minutes (the amount of water is arbitrary and not specified in the ingredients). Then rinse, trying not to damage the pouch in which it is located.

4. Step 4:

   

   Water for brine, that is, brine, in which we will then salt the caviar, boil, pour salt and sugar, boil for 5-10 minutes until completely dissolved, then cool.

5. Step 5:

   

   Then fill the caviar with a liter of hot water (40-50 degrees) and leave for 5 minutes. There are recipes where caviar is poured with hotter water, but in this case there is a big risk that the caviar will "brew" and will become hard, unsuitable for further salting. Therefore, I recommend not to exceed the temperature regime, or remove the anchors in any other way convenient for you. After the time has elapsed, the film in which the caviar is located will turn white and it will be easy to remove it.

7. Step 6:

   

   Carefully separate the eggs from the eggs and rinse the eggs under running water in a sieve covered with gauze. Try to separate each egg.

8. Step 7:

   

   Place the caviar in the cooled brine directly in the sieve. Leave for 5-15 minutes in this brine. Then let the water drain well and dry the caviar on a napkin.

9. Step 8:

   

   It is desirable to sterilize the caviar container, since undesirable microflora can develop very quickly in such blanks. Put the caviar in the prepared jars. The caviar salted in this way is not stored for very long. It will need to be eaten within 2-3 days.

10. Step 9:

    

    The degree of salinity of such caviar depends on the time of exposure in brine. The most tender, lightly salted and with the shortest shelf life will turn out caviar when aged in brine for 5 minutes. The maximum is 15 minutes, but it is not stored for a long time if it is not frozen. Caviar of red fish of its own salting is good for pancakes, and for a sandwich, and in a salad. Very tasty! Enjoy your meal!