We decided to fry peled for dinner, and the fish was purchased with caviar? We offer salt. Salting caviar is a simple task, and everyone will like the result.
Secrets of salting caviar peled:
- For salting, it is desirable to use caviar extracted from freshly caught fish;
- It is best for salting caviar from large carcasses;
- Salting caviar should be in an enamel, glass or plastic container;
- Iodized salt for salting is not suitable.
The classic way of salting caviar
You will need:
- Peled caviar - 500 grams,
- salt - 1 tablespoon,
- sugar - 1 tablespoon,
- water - 1 liter.
Preparation Method
- Pour water into an enamel or glass pan. We pour salt (it is desirable to take coarse stone grinding, without various impurities) and sugar. Bring to a boil. Salt and sugar should be completely dissolved.
- Caviar mine. Rub it through an enameled colander to free it from films. If there is no colander, then drop the bags with caviar into the warm water and begin to actively beat the mass with a fork, the films will be wound on the fork, and the caviar will be ready for further preparation.
- We lower the prepared caviar to a brine cooled to 50 degrees. We leave, depending on our own taste preferences for 15-25 minutes (the longer the caviar will be in the brine, the saltier it will be).
- Salt caviar recline in a colander to save it from excess fluid, and shift to a glass jar. We cork. We remove in the refrigerator. After 3 hours, caviar is ready to eat!
- Peled caviar must be stored in the refrigerator for no more than 5 days. Enjoy your meal!
Another way of salting caviar peled
You will need:
- Peled caviar - 500 grams,
- salt stone - 2 tablespoons.
Preparation Method
- We wash the caviar, trying not to damage the integrity of the bags in which it is hidden.
- Fold yastki in suitable for salting dishes.
- Sprinkle with salt and remove for 3 days in the fridge.
- After the indicated time we wash the jasties with the already salty caviar under a stream of warm water. We clean the films from one of the above proposed methods.
- Salty caviar is put in a glass jar, you can add a little vegetable oil. We send it to storage in the fridge (but not more than 5 days) or immediately try. Enjoy your meal!
