Salting of powdered caviar

One day I got to a big fishing fair, where not only different fishing gear was demonstrated and sold, but also they taught me how to cook amazing fish dishes. The fair was held outdoors, so a real fisherman's ear with smoke bubbled appetitiously in the pots. But my attention was attracted by the exposition, where various varieties of red caviar were shown and how to salt it. Those who wished could take part in the preparation of a delicacy. Of course, I was happy to take advantage of this unique opportunity. At the same time, I satisfied my long-standing curiosity and learned the culinary recipe for salting red caviar. So, the caviar must first be freed from the anchors and films, and then placed in the strongest saline solution for about ten minutes. Then it is necessary to throw the caviar into a colander and drain the brine. The most important thing here is not to give, so as not to deform the caviar and not to shake it too much, only to drive the colander from side to side over the bucket with smooth movements. So I did, and after a quarter of an hour, together with other visitors to the caviar pavilion, I enjoyed an excellent meal: a sandwich with fragrant butter and the freshest caviar that I got. In industry, after all this, preservatives are added to caviar and packaged in jars. Red caviar is extracted from salmon and Far Eastern fish breeds: chinook salmon, sockeye salmon, kichuzha and chum salmon. Sometimes ketova is called all red caviar, regardless of the breed of fish. It is believed that the best caviar is extracted from pink salmon. Caviar extracted from catfish stands apart: it is larger in size and, according to experts, more delicate in taste. It is believed that the smaller and drier the eggs of red caviar, the higher grade it is. Although caviar is called red, but most often it has a light orange and very bright color. Such caviar is recognized as the best, especially if there are no burst grains in it.