If you know such a person who would not like red caviar, then you probably consider him strange. This is a delicacy! Consider how salmon caviar is salted at home. In addition to being useful, this food is also very tasty. But the store does not always sell good quality goods. Therefore, let's see how to salt salmon caviar at home, video.
There are so many varieties of pink salmon. You, too, most likely have a recipe for how to make it. But if this is not the case, then read on, you will like the recipes. There are several options for how to do this, so read, write and try. After all, no recipe will be useful if you do not cook a dish according to it.
Wet salting
Salting pink salmon caviar at home requires five hundred grams of this product, two teaspoons of salt, one sugar and a glass of boiled water. To prepare the brine, you need to dissolve sugar and salt in a glass of water. We clean the main product from the film. To do this, put it in gauze and rinse under running water, constantly stirring.
How to salt it at home, we will now consider. Pour the purified product with the resulting solution based on water, salt and sugar. We put salt for two hours. After this time, we filter it and you can eat it, spreading it on a sandwich with butter. Just remember to transfer it to glass jars. They need to be tightly closed and sent to the refrigerator. You can only keep a couple of days. Therefore, if the family is small, take a smaller portion for salting. So, we have pink salmon caviar, the photo is attached.
Dry salting
To do this, you also need to take half a kilogram of the product and one tablespoon of coarse rock salt. Let us further consider how salting of pink salmon caviar is carried out.
First, take the product out of the bags. For this purpose, you can use a colander. Dip it together with the product to be salted for twenty seconds in boiling water, which must first be salted. Now sift it through a sieve, separating it from the rest of the film. This is how we answer the question of how to clean pink salmon caviar from the film.
Now put it in a deep bowl, adding salt. We mix everything thoroughly. Use a wooden spoon for this and be careful not to damage the eggs. Ambassador of pink salmon caviar at home, as we see, is very simple.
After that, everything is laid out in jars that need to be tightly closed. Keep them in the refrigerator. You can add sunflower oil. It must be refined. So it will be tastier. Keep the finished product for no longer than two weeks. Here's how simple the recipe for salting pink salmon caviar at home is.
We salt quickly
We take half a kilogram of the product, two teaspoons of salt and one sugar. To begin with, we clean it from the film. How to clean pink salmon caviar from the film? Look at the methods above.
Put it in a bowl. It doesn't have to be deep. Read on for how to cook pink salmon caviar at home. Add salt and sugar to the bowl. Mix everything. Set the load, a glass of water is enough.
If caviar is caught in pink salmon, see above how to pickle. We also described how to clean pink salmon caviar from the film. You can see how to remove the film from pink salmon caviar, video.
As you can see, if you have pink salmon caviar, see the cooking recipes on the site. We also looked at how to wash pink salmon caviar at home. Most importantly, remember that the last recipe allows you to get the finished product in five hours. Everything must be eaten in two days.
Red caviar is a real delicacy, which eloquently testifies to the wealth of the owners. Often it is bought in the store ready-made. But what if you decide to pickle the product yourself? How to separate the film from red caviar at home? Try several ways.
Knowing how to separate the caviar from the film, you can salt it yourself.
Fish subtleties
First, some useful tips about choosing fish and cutting it:
- If you decide to salt the caviar yourself, you will need fresh fish that has not been gutted at the factory. And only females. How to distinguish them from males? The latter have an elongated head and a protruding lower jaw. In addition, their color is brighter and more elegant.
- Opening the abdomen in females should be done with the utmost care. Do not accidentally pierce the gallbladder, otherwise the caviar will acquire a bitter taste and be spoiled. If, nevertheless, bile has spilled, it is necessary to rinse the insides with running cold water.
- The eggs are in a special bag - yastyke. It is impossible to salt the product in it. To taste, such caviar will resemble a herring.
Most often, fresh pink salmon is bought for salting caviar. But you can take more valuable species of salmon.
How to separate caviar from the film
There are many ways to do this:
- The oldest of them is manual. The eggs are removed from the film bags with a teaspoon. If you purchased fish with mature caviar, then it will quite easily move away from the ovary. But still, this method cannot be called fast. Although such a delicacy is the most delicious and high quality. You can break each of the parts of the yastyk and rub through a fine sieve. The film will remain on it.
- Heat treatment. The method is faster, but the taste of the product is lost. Add salt to hot water. For 1 liter, you can take 3 tbsp. l. But it all depends on individual taste preferences. Pour the caviar with this brine (temperature -50-60 degrees) and let stand for about 20 minutes. After that, the film will turn gray and become loose. Stir the mixture with a fork. The ovary will separate easily.
- With the help of fixtures. You can use a mixer or a screen (special mesh). But the latter is suitable if you are going to pickle caviar in large quantities. How to separate caviar from the film with a mixer? Beat the product at low speed. The film is wound on the mixer blades. The eggs themselves will not burst. Rinse caviar. Add salt and oil to taste.
We clean the caviar from the film at home
An amazing, unusual and amazing delicacy is caviar. Its aftertaste is unique and refined. Pike, red, sturgeon ... It literally melts in your mouth, exploding with salty juice. Healthy properties also correspond to the bright taste. Caviar is considered a dietary product, it is a source of vitality and life-giving energy. Caviar cooked at home is much healthier and tastier than purchased. And if there are avid fishermen at home, you can cook the delicacy yourself. But before delving into cookbooks, the caviar needs to be cleaned of the film.
- 1 Features of fish caviar: red and black
- 2 Why clean film and how to do it
- 3 How to quickly and effectively clean caviar from the film
- 4 Features of caviar processing
Features of fish caviar: red and black
We are accustomed to consider caviar only from the side of its taste qualities. Not a single holiday, not a single celebration is complete without canapés with caviar, Shrovetide - without pancakes with such a filling. Meanwhile, caviar also has beneficial properties for the human body. For example, more than 30% of the composition of caviar is occupied by proteins of the highest quality. Polyunsaturated fatty acids are easily absorbed by our body and make an invaluable contribution to health. Thanks to them, the level of cholesterol in the blood decreases, which prevents the occurrence of diseases such as atherosclerosis, heart attack, stroke. Phosphorus, calcium, magnesium, iodine and other trace elements - all of them are contained in small eggs, and are simply necessary for a person.
Due to its rich composition, caviar is sometimes called "living energy". In addition, it is able to regenerate the processes in our body and increase the level of hemoglobin. This improves circulation and boosts immunity.
But everything is good in moderation. In small quantities, caviar is really useful. But we should also say about who should not abuse the delicacy. People with coronary heart disease, hypertension and urolithiasis should beware of including caviar in their menu. And the reason for this is the large amount of salt contained in the product.
Caviar is very useful for the body
Why clean film and how to do it
The film, which is covered with fish caviar, is called yastyk. Caviar is cleaned from it solely for practical reasons. If a film remains on the eggs, the product will be bitter. And if the yastyk is not removed, then there will be no usual friability of caviar in jars, snacks.
Correct and convenient, it is considered the method that is used on fish farms. Tons of fish and tens of kilograms of caviar pass through the hands of professionals. It is necessary to remove the ovaries quickly and efficiently in order to preserve the taste and appearance of the product. To do this, use grids with holes larger in size than eggs. A kind of colander. At home, we suggest using a sieve with large cells.
This is how caviar is cleaned in production
How to remove the ovary at home
It is better to wash caviar under running water
We cut the film
The film remains on the surface of the sieve
The method is used for cleaning pike, sturgeon, salmon caviar. It is convenient and easy to work.
What tools do we need
For different ways to clean caviar from the film, we need:
- Fork;
- whisk;
- mixer;
- gauze;
- boiling water;
- sieve with large cells;
- grater;
- racket for beach badminton.
Indeed, through a racket you can wipe the caviar of salmon, chum salmon, salmon
Before proceeding with the removal of the ovary in any way, the caviar must be thoroughly washed under running water.
Main stages of work
How to quickly and effectively clean caviar from the film
We have already talked about the classic way of rubbing caviar through a sieve. Let's try other cleaning options.
A whisk and boiling water will cope with the film
Pour cold water
Only 2 bags of caviar can be put into the pot
Stir caviar in boiling water with a whisk
The product is ready for salting
Using this method, it is important not to boil the caviar. Therefore, you need to act very quickly and carefully.
We remove the films with a regular grater
In addition to the whisk, for small caviar (pike, crucian, perch, trout caviar), you can use a kitchen grater.
Our product is ready to cook
Video: We clean the caviar with a grater
We clean the caviar with a mixer
Remove the egg with a mixer
A mixer is usually used to clean red caviar, for example, chum salmon, salmon, salmon. It is more difficult to keep track of the small eggs of black and pike during the cleaning process, and the eggs scatter in different directions.
We clean the caviar using cheesecloth and a fork
Pour water into pots
Fold in 2 layers, tuck the edges
We need to dip the caviar into boiling water
Boiled yastik is removed much easier than raw
This cleaning option is convenient for large caviar: black and red. You should not use this method for caviar of river fish, since a small caviar mass can be cooked together with the ovary.
Another easy way to clean with gauze
As a result, we get completely cleaned caviar
The method is convenient to use for a coarse-grained product. The caviar of river fish will clog between the fibers of the fabric and the result will definitely not please.
How to release caviar from a film with gauze - video
Removing the ovary in salt water
It is important not to overexpose the caviar in salty hot water so that the eggs do not boil and harden. The method is used for sturgeon, salmon, chum caviar.
Caviar is ready for salting
How to Clean Caviar with a Badminton Racket
If there is no suitable colander or sieve at home, anglers advise using a racket. Eggs easily slip through the large nylon mesh. The yastik itself remains on the line.
An excellent method for cleaning red caviar from the ovary
The method is great for different types of red caviar. It is better not to clean river or black caviar with this method.
We clean the caviar with a racket
Features of caviar processing
A pleasant surprise in the form of caviar when cutting fish will definitely please you now. After all, the methods that we talked about will greatly facilitate the work of the hostess. Now crumbly home-made caviar on the festive table will surprise guests not only with its great taste, but also with no less brilliant appearance.
Quality standards to remember are easy to remember red gills, clear eyes and a non-fishy smell are sure indicators that the fish is fresh. Now it's time to cut the fillet, go with a sharp knife along the ridge of the fish and under the head, and then move the knife from the ridge to the belly, fragmentarily separating the flesh from the bones. We put the bellies on top without oil dressing, as they themselves are quite fatty. To do this, hold it on the bottom shelf of the refrigerator for a while. This method is very simple, and therefore you can salt trout or salmon according to the recipes of Scandinavian cuisine in your own kitchen. Scandinavian cuisine also has express recipes for salted fish.
If you salt the fish according to this recipe in the morning, then after dinner you can treat yourself to it.
Fish fillets and steaks are tasty and healthy food, which no one will argue with. And although river fish is inferior to sea fish in its main characteristics, it still has the right to be salted. There is an opinion that fresh trout cannot be salted, because the fish itself knows how much salt to absorb. Cut the fillet into beautiful arbitrary pieces and serve it to the table. Put coarse salt on the bottom of a glass or plastic dish, put the fish fillet rubbed with salt on top, skin side down. This is a great way to protect yourself and your family from fakes that are flooding the market. We cut the fish into pieces and put them in a container, which we remove the refrigerator.
Having salted the fish a couple of times, you will find your ideal proportions, and your salted salmon or trout will never linger in the refrigerator for a long time. Many people like to eat salted trout or salmon, but it’s better not to buy ready-made fish in the store right away, but cook it yourself. We lay out the finished trout in a glass container, and twist the fillets into small rolls. If you buy a finished product in a store, you can get frozen, or undersalted or, on the contrary, oversalted fish.
Home lightly salted trout, the recipe of which I propose, must be kept in the refrigerator. To feel where the bones are, just run your finger along the fish in the direction from head to tail.
After watching this video recipe, you will see for yourself that salting trout at home is very simple and tasty. Who among us does not like to drink sweet tea, but with lemon, and eat a sandwich with red fish - fatty, salty and incredibly tasty? If you have a non-gutted fish, then completely gut it and get rid of the head, rinse. That is, if you do not violate the technology, then salting the fish is quite difficult. We close the container with a transparent film, this will prevent the penetration of excess odors, and remove the refrigerator. The fillet is laid out in such a way that the skin is on the bottom, after which it is sprinkled with spices. The container is covered and a cool place or refrigerator is immediately placed.
The resulting mixture is applied to the fish fillet, thaws a little and gently rubbed. The fillet pre-treated with the mixture is folded into a suitable container and poured with vodka. We generously coat the trout with coarse salt on all sides, more where the skin is, for a piece like mine 1 kg, it took three tablespoons, we are not afraid to oversalt, the fish takes so much salt, salted trout recipe at home how much she needs. Fish prepared according to this recipe can be consumed in an hour or two. You just need to cut the fish as thin as possible so that it soaks faster. Large fatty pieces are salted for a long time, and prolonged salting minus juiciness, loss of taste and tough meat. The carcass is carefully gutted, the head, fins and tail are cut off, the backbone is cut out.
What does this mean in our case? We do not throw away the remaining tail and head, as well as fins - they will turn out beautiful. On the table, we should have 2 pieces of fillet without large bones - on the skin. Those in the region of the ridge and sternum We do this with the help of special tweezers. If you salt the fish in this way during the day, in the evening it will be ready to eat. Salting ram at home how to salt ram correctly Everyone knows that salted fish is stored longer. Specialists say that it is much tastier, but if there is no choice, frozen will do. We keep the vessel with trout at room temperature for eight hours, after which you can remove the refrigerator, where it will reach a suitable state for two days.
Mix thoroughly until the salt disappears completely and pour the trout with the consistency. On a plate or tray, mix salt and sugar in the indicated proportion - two parts salt and one part sugar. Salted trout at home is a very tasty, nutritious and healthy snack for the festive table and for everyday breakfast. Dry the surface of the fish, weigh each piece and rub it with salt and sugar in proportion to the mass. By the way, you can cook delicious holiday canapes with home-salted trout. And also delicious!
However, the result will more than pay for all the hard work, because so many wonderful dishes can be made from delicious lightly salted red fish - from sandwiches to salads. Keep the fish at room temperature for 4 hours, and then remove the refrigerator. In order to salt trout at home, you will need the following products. Salmon breeds of chum salmon, pink salmon, salmon itself, as well as chinook salmon, salmon and trout are delicacy products, valued for their high taste and nutritional qualities. Regular consumption of salmon dishes prevents the development of atherosclerosis, reduces the level of bad cholesterol, helps to normalize blood pressure. It is better to use fresh fish, although you can pickle and fresh-frozen.
There should be no unpleasant smell, and the meat should be uniform, clean, not loose, and the skin should be shiny. If you want to cook lightly salted trout quickly, for example, for an evening celebration, do not salt the fillet whole, but cut it into slices. Pork pilaf photo recipe, there are dozens, hundreds of pilaf recipes, but no, probably even thousands. A detailed step-by-step photo recipe for baked stuffed meatloaf mounted for you a slide show of minced meatloaf stuffed with scrambled eggs and raw carrots, baked in the oven sleeve. And do not pay attention to the malicious comments of crests, they will soon bite their elbows with envy. If the cube does not sink, then there is enough salt, and if it drowns, then you need to add it.
Almost all species of this fish family are subject to salting at home, but unlike chum salmon or pink salmon, salted trout at home will not be so dry. Sprinkle the trout fillet pieces with salt, add dried dill, granulated sugar and a little vodka to them. Before purchasing the main ingredient, it is necessary to evaluate its quality. Move the foil salted trout recipe at home Wrap well and put in the refrigerator overnight. The most common of these are rainbow trout and brook trout. The main difference is that trout is a lean fish rather lean and all of its fat is in the abdominal part. One of the simplest technologies, since it does not require the preparation of a marinade.
There are many options for dry salting trout at home, so below are a few recipes from which you can choose the one you like best. To prepare the marinade, you will need one liter of water, two tablespoons of salt and sugar, and five sweet peas. As you probably guessed, the proportions of salt and sugar = 1 tablespoon to 1 teaspoon. Salt the fish themselves river trout marinade with olive oil and spices. When serving salted trout on the table, cut it into thin strips without a skin, it must be removed from the fish strips, and then put the fish on a slice of buttered bread.
Then we put its refrigerator for 12-20 hours, after that we remove excess salt, and lightly salted trout will be ready for use. If you are buying not a whole fish, but half a carcass, then it is desirable that it be from the part where the head is located. During this period, it will completely absorb the required amount of salt, retain all its useful properties and, when consumed, will not cause any doubts about its readiness. For example, an extremely interesting option is when everyone's favorite Herring under a fur coat is made by replacing herring with trout. Wash the fish, remove the head, tail and entrails, rinse thoroughly and dry well. Place each piece in a plastic bag and put them in the freezer.
Peel the trout fish, wash with running water and cut into pieces 2.5 cm thick. Trout belongs to the salmon fish family, known for their delicate taste and beautiful meat. There are different types of trout, but in the store you will most likely buy brook or rainbow trout. Serve trout prepared in this way, preferably with vegetable oil. But, if you want to buy a piece of raw fish in a store, then you can pickle it yourself. In this case, you will always be sure that the salmon will be really fresh and lightly salted. If you have frozen fish, then leave it at room temperature for several hours. But, in no case do not put the fish in the microwave - defrosting should take place quite naturally.
In order to properly prepare the fish, we need culinary scissors, a carving knife, a container for fish, oppression, and most importantly, a mixture for salting lard. Usually, fish up to a kilogram is salted for a day, the larger the weight of the fish, the longer the salting lasts. Connoisseurs and connoisseurs of fish dishes are well aware that one of the most delicious and healthy fish is trout.
She is never cloudy or salted trout recipe at home dirty water, perhaps this is precisely what determines its delicate and pleasant taste. This fish contains a large amount of substances useful for the human body vitamins A, D, E, B, potassium, sodium, zinc, copper, iron, phosphorus, fluorine, calcium. Step 3 Spread peppercorns and bay leaf on one layer, cover with a second layer, wrap cling film or foil, put the refrigerator for a day.
We already wrote about how to salt red caviar at home here. After checking a lot of delicious and not so delicious recipes, I settled on the most worthy option in my opinion. I will not talk about the storage of such a fish, since it is not stored at all, but is eaten for an hour, it is painfully tasty! I read that you can add during salting, but still there is nothing tastier than just fish without additives. I have never tried salting salmon, but from the photographs, even the desire appeared. Don't have an account yet? How to deliciously pickle red fish at home, prepare salmon or trout fillets. With ordinary stone, everything will work out too, but it’s the sea that turns ordinary slightly salted fish into an amazing salmon or trout fillet, salted at home.
If you leave the fish in the marinade, it will salt more and more every day. It would be more accurate to say processes, because there are several ways to salt at home.
If you cook according to this recipe in the evening, then in the morning you can already enjoy sandwiches with tender fish. While the brine is cooling, cut the fish into thin pieces, while removing the bones. No, the product will not lose its fishy taste and smell, but will become more fragrant and noble.
It is advisable to prepare the brine with sea salt, it is ideal for trout, even if the fish is river. We shift the product into clean jars, pour oil on top and you're done. Contact information Editor-in-chief of the portal Ekaterina Danilova E-mail Editorial office phone 7 926 927 28 54 Editorial address.
Delicious lush, unusually airy pancakes disappeared from the plate before reaching the main table, however, the home ones appreciated and ask for them every Sunday. Homemade stew recipe We all know that the stew bought in the store today is not.
Snacks of mackerel Lightly salted tender mackerel 1 kg of mackerel, rinse, peel, cut off the head and tail, wipe dry. Of course, when choosing a fish, be sure to examine its gills; they should not be brown or gray. In general, in large supermarkets you can pick up high-quality salmon fish, from which, after salting, you will get an excellent snack. If you bought a trout or got it on a fishing trip, and it turned out to be caviar, you are incredibly lucky.
After that, we will decompose the snack into clean glass containers and send the refrigerator. Then we cut the resulting fillet into small slices, which we transfer to the container intended for salting. Pour the resulting solution into a container with fish, cover the fillet with a plate and set oppression on top. Salted trout is usually served sprinkled with herbs and garnished with lemon wedges. On the third day, take it out, cut it in half, pull out the ridge and bones, cut obliquely into thin slices, fold the jar, close the lid, sprinkle with lemon. If you like our site, express your thanks by clicking on the buttons below.
Such a variety of salads and snacks can be prepared from beets. I especially liked the Korean appetizer, I really like Korean carrots, well, I think this is no worse, and maybe even better. This appetizer won its popularity all over the world not only for its amazing taste, but also due to its ability to match any type of strong drink, perfectly shading the subtle notes of each of them. Salting trout domma is in many ways reminiscent of harvesting salted lard. So very soon some intricate fondue recipe will appear.
If, when buying a whole trout, caviar was caught in it, many chefs prefer to pickle it. Such a product is not stored for too long: from several days to 2 months (depending on the method of preparation).
Salted caviar can be served as a snack, decorate salads or sandwiches with it, stuff pancakes. The salting process itself requires a minimum of effort and a small amount of time for cooking.
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cleaning
Before salting trout caviar at home, it must be cleaned of the film. For this you can:
- Pass the caviar through a specialized colander with large holes so that the film remains on it. Most often this method is used in industry.
- Dip the caviar in a sleeve of several layers of gauze, and rinse it with clean cool water until the film comes off.
- Dip the caviar in a container with water and separate the eggs from the film manually. This is a lengthy but most effective way to clean trout eggs.
Regular salting
To salt trout caviar, you must:
- Throw the washed caviar into a colander and let the water drain.
How to clean red caviar from the film
Then spread on a wide dish.
- Mix sugar and salt in a 1:2 ratio and sprinkle the caviar evenly. After 15 minutes, put it back in a colander and let the released liquid drain.
- Salted caviar should be put in a glass container and sent for storage in the refrigerator. After 4 hours, the product will be ready for use.
Caviar salted in this way can be stored in the refrigerator for up to 2 months.
If the caviar turned out to be too salty, immediately before use it can be washed with water at room temperature - the excess salt will go away. Caviar should not be washed before storing it in the refrigerator.
Salting in brine
You can cook salted caviar with brine. To cook brine, you must:
- Pour 2 tablespoons of salt and 2 teaspoons of sugar (without a slide) into a glass of water.
- Bring the brine to a boil. Maintain temperature until salt and sugar are completely dissolved.
- Cool the broth to room temperature and pour it into a glass container.
For salting caviar in brine, you should:
- Dip the caviar into the cooled brine.
- Soak the eggs in saline for an hour.
- Rinse the caviar with slightly warm water. Pack in a glass container, cover with a lid and store in the refrigerator.
Caviar salted in brine keeps fresh for 1-2 days. This method is good for quick preparation of salted caviar, which will be used immediately.
Share this article with friends on social networks:Red caviar is a valuable delicacy with many useful properties. In stores, it is sold already peeled, salted and packed in containers.
How to separate trout caviar from the film?
Fresh unsalted caviar is not subject to sale, as it quickly deteriorates.
When cutting the carcass of red fish, you can find a yastik - a film bag in which caviar is located. To salt the delicacy, it is necessary first of all to get rid of the yasty films, otherwise the caviar will acquire an unpleasant bitter taste. The product must be defrosted before cleaning.
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Cleaning and salting
You can clean the red caviar from the film at the same time as preparing it for storage. For this you need:
- Prepare a brine at the rate of 3 tablespoons of caviar per liter of water.
- Pour the brine into an enameled container, bring to a boil, cool to about 60 degrees.
- Dip the ovaries with caviar in the heated brine and leave for 30-40 minutes.
- Taste the caviar: if there is not enough salt, leave it for a while in brine, rinse the salted product in running water.
- Gently mix the caviar with a whisk when it has reached the desired degree of salting. During mixing, the caviar will begin to separate, and the films will remain on the whisk: they must be constantly removed, if they dissolve, the product will become sticky.
- Catch caviar with a spoon, spreading it evenly on gauze.
- Cover the gauze with caviar with a thick paper towel and pat lightly: this will help dry the delicacy and get rid of excess films.
- Wrap caviar in cheesecloth and hang until water drains.
- Transfer the caviar to a glass container and place in the refrigerator.
Before immersing the delicacy in the brine, you need to check its temperature by throwing a small piece of caviar there. If the color of the product has not changed, the temperature is optimal.
other methods
If it is not planned to immediately salt the caviar, you can clean it from the film in several ways, for example:
- Break the eggs into several pieces and gently knead each one until all the eggs are separated from the film.
- Put the film bags in a colander with large holes, pour boiling water over it, and quickly shake the sieve until all the caviar falls out through the holes.
- Put the yastyki in a large container, pour boiling water, then gently mix with a wooden spoon. The loosened film adhering to the spoon must be removed, then carefully fish out the small remnants of the bags.
After that, the caviar must be thoroughly washed in cold water until it hardens.
- So that the caviar does not have time to become hard, you can lower it into a saucepan in a sieve or colander with small holes and pour hot water over it.
Section: Articles
Features of red trout caviar
Commercial trout from the salmon family is found in the Baltic Sea and is highly valued by consumers for the rich taste of nutritious meat.
How to quickly separate pike and pink salmon caviar from the film
In addition, red trout caviar is a recognized delicacy all over the world and is widely used in cooking.
Beneficial features
Trout caviar is in great demand, as it has a calorie content of 250 kcal. per 100 g and belongs to the category of dietary products. It contains useful fatty acids, vitamin groups A, B, D, as well as lecithin and ascorbic acid.
These elements are required for:
- normalization of the immune, nervous and cardiovascular systems;
- maintaining normal vascular tone;
- protection against the formation of blood clots;
- formation of bone and cartilage tissue;
- absorption of calcium;
- prevention of asthma, psoriasis, eczema and Alzheimer's disease;
- improve vision and healthy skin.
Application in cooking
The gastronomic properties of fresh trout caviar have allowed it to be widely used in cooking. The product is used as a gourmet delicacy, displayed on festive tables, served with seafood dishes, salads and snacks. The red game serves as an analogue of flying fish caviar, which is present in the Japanese recipe for making rolls in sushi restaurants. It goes well with squid, cucumbers and avocados. It is impossible not to mention the traditional sandwiches made of white bread or a long loaf covered with butter with a small amount of eggs and greens.
How to choose a quality product?
On the shelves of shops and supermarkets you can find red trout caviar of the first and second grades. To purchase a top-quality ready-to-eat product, you need to pay attention to the following factors:
- The type of salting and the amount of salt, the percentage of which is indicated on the package. The taste of the product depends on these two factors.
- The uniformity of the eggs contained in the jar indicates that they belong to a certain type of fish. If the caviar differs in color and size, then this product is prefabricated and does not meet the qualities stated in the title.
- The presence of mucus, blood, crushed eggs, impurities and a large amount of liquid also does not speak in favor of the quality of the product.
Did you buy trout with caviar? Well, it's weird! A pleasant addition can be very easily salted, in just a few hours you get a real delicacy, very tasty and healthy! And no preservatives or chemicals. What is the best way to salt trout caviar at home?
How to salt trout caviar - general principles
Caviar of any fish is suitable for salting: sea, river, fresh, frozen. Naturally, the better the original product, the better the result will be. Among all salting methods, dry and wet are distinguished, that is, the product is simply sprinkled with salt, or it is prepared with the addition of liquid. Not only the taste, but also the shelf life of caviar depends on the chosen recipe. But in any case, it is advisable not to store homemade preparations for a long time, to use it while it is as fresh and healthy as possible.
Ways to clean caviar
Before salting trout caviar, the product must be freed from the yastik - a protective film. Manual selection of eggs immediately disappears, as it is lengthy, painstaking, tedious.
Cleaning methods:
1. Marley. We turn a large piece of gauze into 4 layers. In the central part we have caviar. We lower the gauze into a basin or into a pan with warm water, we begin to rotate. Gradually, the film will move away, the pieces will remain on the gauze. The method is convenient, simple, but lengthy and time consuming.
2. Hot. Relatively fast way. Caviar is poured with hot water for a few seconds. All films move away from the balls. The disadvantage of this method is the need to select pieces from the product.
3. Massage. A neat, but also quite long and painstaking way. The yastik is cut in half or into 3 parts, the eggs are carefully pulled out.
4. Whisk. The yastik is torn in several places, the caviar is poured with warm water, the whisk is immersed and the product is stirred. Gradually, films will be wound on the whisk. Then the caviar is poured into a sieve, the remains of the yastyk are selected by hand.
Each method has its own advantages and disadvantages. Choose the one that is most convenient for you.
How to salt trout caviar in brine
The most common way to salt trout caviar at home. Brine is a concentrated saline solution. According to the rules of salt, add such an amount until it dissolves.
Ingredients
200 g of rock salt;
200 g of sea salt;
Trout caviar;
Liter of water.
Cooking
1. We put a pot with a liter of water on the stove, add both types of salt, boil the brine after boiling over low heat for about three minutes. If there is no sea food salt, then you can take completely rock salt.
2. Cool the brine. Makes the temperature of the concentrated brine just above room temperature.
3. Immerse the caviar. If you stand for 5-8 minutes, you get a lightly salted product with high palatability with a shelf life of up to 5 days. Most often, it is stored in the refrigerator for only 3 days, then the caviar begins to deteriorate.
4. If you keep caviar in brine for 20 minutes, then the product will be saturated with salt and will be stored longer.
5. Drain the caviar on gauze.
We clean the caviar from the film at home
Leave for ten minutes for the brine to drain.
6. Wash glass jars thoroughly, it is advisable to pour boiling water over and dry. We do lids too.
7. Gently shift the caviar, tighten the lids of the container, store in the refrigerator. We give salt to be distributed in the product. The first sample can be taken after 12 hours.
How to pickle trout caviar in a quick way
Recipe for those who do not want to wait a long time. Such caviar will be ready in four hours. The method is dry, the product is salty, but it is ideal for sandwiches with butter and salads.
Ingredients
Cooking
1. Caviar must be cleaned in any convenient way. You can see more about them above.
2. Salt and sugar are mixed in a ratio of 2 to 1.
3. Sprinkle caviar thickly with a dry mixture, mix gently so as not to damage the integrity of the balls, not to spoil the product.
4. Set aside for ten minutes. During this time, the salt and sugar should melt.
5. Filter through gauze, let all the liquid drain.
6. Transfer to a jar, put in the refrigerator for 3-4 hours.
7. We take out a jar of caviar, mix gently. If liquid is formed again, then it is also drained. We use it as intended!
How to pickle trout caviar in sugar brine
Another great way to salt trout caviar in brine, but not in brine. This option is prepared with sugar, which greatly ennobles the taste of the workpiece.
Ingredients
70 g of salt;
1 liter of water;
35 g sugar;
Cooking
1. Clean the caviar from the films, rinse, leave in gauze to drain the liquid.
2. Prepare the brine. If the caviar will be consumed immediately, then it can not be boiled. It is enough to dissolve the salt with sugar in purified water. If you plan to keep the product for several days in the refrigerator, then the filling must be boiled and cooled.
3. Transfer the caviar to a deep plate.
4. Fill the product with brine. The amount of liquid should be twice as much.
5. Leave for a quarter of an hour.
6. During this time, pull a piece of gauze over the pan. You can also use a bowl, but the saucepan is convenient because the tips can be tied to the handles of the dish.
7. Pour caviar with brine onto gauze, do not make a thick layer.
8. Leave for another quarter of an hour so that all the water and eggs dry out a little.
9. Fold in a clean jar, refrigerate.
10. After two hours, the product is ready for use.
How to salt trout caviar simply and quickly
Recipe for salted caviar for lazy housewives. No need to clean the yastik or wait a long time for the product to cook.
Everything can be much easier! Brine with the addition of sugar, which improves the taste of the main product.
Ingredients
1 liter of water;
5 tablespoons of salt + about 300 grams more;
1 spoon of sugar.
Cooking
1. We prepare the brine. We combine everything together, send it to the stove and boil for a couple of minutes. We filter to get rid of random impurities.
2. Add more salt, stir constantly. As soon as the grains cease to dissolve, stop adding.
3. Cool the brine to 50 degrees. Temperature is very important in this recipe. Do not put caviar in hot or too cold brine.
4. Immerse the caviar directly into the brine, take a whisk and start mixing. We try to drive the bowls in a circle, at the same time dissolving and breaking the film of the yastik.
5. Leave the caviar in the brine for half an hour.
6. Re-immerse the whisk, stir the caviar again for several minutes, let the detached films wrap around the bends of the device.
7. Drain the caviar on stretched gauze or in a colander. We remove the remnants of the films with our hands. There may be very few of them left.
8. We shift the caviar drained from the brine into jars. We try to pack tightly, put in the refrigerator.
9. After four hours, the salt will be evenly distributed in the product, it can be consumed. In the refrigerator, such caviar is stored for up to 4-5 days.
How to salt trout caviar in a spicy way
A variant of a very fragrant and spicy brine for caviar. No, the product will not lose its fishy taste and smell, but will become more fragrant and noble.
Ingredients
0.5 liters of water;
40 g of salt;
15 g of sugar;
3 peppercorns;
1 pinch of ginger;
0.5 bay leaf;
1 clove.
Cooking
1. Boil water with salt and sugar in a saucepan for about five minutes, add all the spices and immediately turn off. Ginger is ground and dry. If there is a fresh spine, then you can take it.
2. Cool the marinade under the lid so that all aromatic substances go into the water.
3. We filter the brine, it is desirable that it has a temperature in the region of 45-50 degrees.
4. Immerse the caviar. For this amount of brine, 100-150 grams is enough, mix thoroughly and leave for a quarter of an hour.
Pour into a sieve, try not to damage the eggs, you can lay gauze. Dry for 10 minutes.
6. We shift it into a jar, send it to the refrigerator for a couple of hours.
How to salt trout caviar with lemon
A variant of stunning caviar with an amazing lemon flavor. It is advisable to prepare the brine with sea salt, it is ideal for trout, even if the fish is river. For watering, any vegetable oil is used.
Ingredients
150 g of caviar;
0.5 lemon;
2 tablespoons salt (heaping)
1 spoon of sugar:
2 tablespoons of oil;
0.6 liters of water.
Cooking
1. We clean the caviar in one of the convenient ways. Films on the product should not be.
2. Remove thin yellow crusts from the lemon, that is, the zest. We squeeze the juice into a separate bowl, you can immediately strain it if the bone or pulp accidentally falls.
I'm preparing the brine. Boil lemon peels in water for about three minutes, add salt and sugar, cook a little more. Cool down.
4. We filter the brine. The temperature of the liquid should be around 50 degrees.
5. Immerse the caviar, squeeze the lemon juice from the half of the citrus that remains.
6. Stir, leave for a quarter of an hour.
7. Pour the caviar into a sieve, leave to drain the liquid.
8. We shift the product into clean jars, pour oil on top and you're done!
Despite the fact that caviar is tastier unsalted, it is still better to oversalt the product. Salt will not only extend the shelf life, but also destroy harmful microbes and helminths, and make the preparation safe for humans.
If the expiration date of caviar is coming to an end, and it has not yet been used up, then rather place the product in the freezer, it is better to freeze in small portions. After thawing, caviar can be used for any dishes.
To separate the yastyk films, you can use not only a whisk, but also an ordinary fork. Only you need to drive the device carefully in order to preserve the integrity of the delicate eggs as much as possible.
Any of the recipes for salting trout caviar can be adapted to another product. In fact, it is not the concentration of salt that matters, but the exposure time. The easiest way to determine it is to taste caviar more often, but only after shaking the salt first.
I don’t know about you, but I associate red caviar with something festive, birthday or New Year. The New Year cannot be imagined at all without red caviar, just like without tangerines. Due to the high cost of caviar, everyday use is difficult to afford.
I have repeatedly said that if you salt the product yourself at home, then you save a lot. Buying pink salmon with caviar is quite realistic, today I will tell you how to identify pink salmon with caviar, i.e. we will learn how to identify a female.
I have already described the process in detail. Today we will salt the caviar of the same pink salmon, but first you need to prepare it for this process. I described everything in this article, be sure to read to the end.
I’ll run ahead and say that the caviar turned out to be so tasty, I almost swallowed my tongue. The most important thing is to observe the proportions of salt to the weight of caviar and that's it. I immediately had a plan in my head that by the new year I would definitely stock up on fish and be sure to choose with caviar. Approximately 1 kg. fish - 100 grams of caviar. One caviar can pay for the whole fish. And you will additionally have a delicious fish fillet for sandwiches and fish slices, as well as a delicious, rich fish soup.
Well, let's move on to the most interesting and salt the red caviar already.
The salting process itself takes only 5 minutes. This is quite enough for the caviar to be moderately salty. Again, the main thing is the proportions. Have a kitchen scale and weigh how much caviar you have. Salt will be one salt. The proportions are as follows: For 1 kg. caviar - 50 grams of salt. No more and no less, and keep in salt for exactly 5 minutes. So you don't have to go far. I think that this recipe is the best and there is no point in using others.
I weighed my caviar, I have it weighs 108 grams.
Accordingly, I need 5-6 grams of salt, in total. Which is what I take.
Pour salt into the caviar, mix lightly so as not to damage the eggs and pinpoint 5 minutes.
Pay attention to the color of the caviar. At first, it seems to be orange, but after a while it will change to bright red. Which should be.
Well, finally the time is up, let's see what happened.
Now rinse under clean water. We leave not for a long time so that the water is glass.
And spread on paper towels. To allow excess water to soak in.
Personally, I can't wait to try what I got. And it turned out the divine red caviar of pink salmon, which can be used for sandwiches, but at least where, you can just with bread.
The recipe is so fast that you can salt the caviar just before the holiday itself.
But here there is not a big nuance. After all, caviar needs to be prepared for salting. As promised, I’ll tell you now, that is, we are smoothly moving on to the next part of the article, namely ...
How to clean pink salmon caviar from the film and salt at home
This is the most dreary thing in salting caviar, to clean it from the film. I met videos where they say that this can be done in literally 5-10 minutes. I'll tell you this, they must be great professionals in their field. And it will be difficult for ordinary people at first.
When you take out the caviar from the fish, it is in a film, so to speak, in a bag. This bag should be put in warm water and allowed to lie down for 3-4 minutes.
Beauty, isn't it? I really like.
Then, carefully, so as not to damage the caviar, we begin to tear off the eggs from the film. And let them fall to the bottom.
The water will become cloudy in the process, just like caviar. This is quite normal, don't be scared. Just change the water several times.
See what color it has become, pale orange. Everything is going according to plan.
Now we wash it, let the excess water drain and put it in a container where we will salt it.
All caviar is ready for salting. And you already know how to salt.
She looks like she reminded me of something? Children's bullets for a pistol))). Only something a little expensive for bullets))).
Be sure to write how you went through this process.
Well, as promised, now I will teach you, my dear friends, to determine the female from the male pink salmon. So that when buying fish, you always have caviar.
How to identify pink salmon with caviar
In principle, it is not difficult to buy pink salmon with caviar, the female is very different from the male. But due to the fact that you buy frozen fish, it is sometimes difficult to determine. But with an accuracy of up to 90%, you will make the right choice.
Looking at the two heads, you can see the differences. You have found?
Left is female, right is male.
The nose of the female is more humpbacked, while that of the male is sharp like a saber. That's all the difference.
And of course, buy whole fish, without any cuts. Even if the belly is whole, but there is a small incision, a small wound, it is better to refrain from such a purchase and choose pink salmon for a friend.
I described in a previous article how unscrupulous sellers check fish carcasses for caviar. You can view
Follow this advice and red caviar is provided to you.
