How to salt pollock caviar

In general, it's quite easy to salt any caviar. The same applies to pollock caviar, although it is much smaller than, for example, salmon (red). I'll even say more - it's even easier to salt pollock caviar! The first steps to prepare this fish delicacy depends on whether the caviar is frozen or not. In the first case, we let it completely defrost at room temperature. And in the second, we immediately proceed to salting.

By the way, caviar can be stored in the refrigerator for a short time if salting is planned for a later time. In this case, it must be transferred to a glass or ceramic container, tightened with cling film or closed tightly with a lid. But it's worth remembering that caviar is still a perishable product, so it's better not to delay too much with cooking.

Next, you need to release the caviar from the "pouches", shells. You can do this simply by carefully removing the films or speed up the process by passing the caviar through a meat grinder. Another way to beat caviar with a fork in a deep bowl. With the latter method, the films will be wound on the fork.

Next, add fine salt and granulated sugar to the caviar placed in a suitable container, mix everything thoroughly so that salt and sugar are evenly distributed in the caviar. We leave the caviar to stand for 15 minutes, you can cover the container with a lid.

When the specified time has passed, pour olive oil and a little lemon juice into the caviar, mix everything well again. Let the caviar stand for another 5 minutes and you can serve it to the table! If the feeding is planned later, just put the caviar in a glass jar and close the lid. We put it in the refrigerator. You can store such caviar for several days.

By the way, you can freeze salted caviar and get it when you need it. For example, before the holiday, to prepare a delicious salad with fish notes or an exquisite snack.

Successful culinary experiments!