Cutting pink salmon is not the most difficult task, therefore many housewives, wanting to save money, acquire whole, intact fish. Caviar can be a nice reward. Enough to learn how to pickle salmon caviar at home, and you can enjoy the taste of this delicacy for several days. However, one cannot do without knowledge of the technology and recipes for salting red caviar, as there are some subtleties here.
Subtleties
Cooking red caviar homemade salted requires certain knowledge and skills. Otherwise, the expensive product will be spoiled.
- Starting to clean the pink salmon, she needs to cut the belly very carefully, as caviar can be in it. At the same time it is very important not to damage the film membrane protecting eggs with a knife. If this happens, the caviar may have a bitter taste. Sacks with caviar are called yastkami. Carefully remove yastiki from the abdomen. After removing them, rinse thoroughly with cool running water.
- There are recipes for salting caviar directly in the jasties, but then it will still have to be extracted from them. It is much easier to do this before salting and salt the already prepared caviar. This is usually what they do. When extracting caviar from yastik, it is important not to damage the eggs themselves. Therefore, this process is the most difficult in the preparation of home-made caviar. Separate the eggs from the films in different ways. The simplest of them is to place yastikas in gauze and rinse it under a stream of cool water, stirring constantly. Another frequently used method is to rub the yards of a sieve with small holes until the film completely lags behind the eggs. The third option is to use a mixer with a nozzle for the dough: you need to turn it on and carefully bring it to the box - the film will be screwed onto the nozzle in a matter of seconds. Experienced housewives can spawn eggs from yastik with a spoon or fork.
- Whatever method you use to separate the eggs from the film, they should be thoroughly rinsed after that. Do it usually three times.
- Prepared caviar before salting, even if it is carried out wet, need to be dried. To do this, put it on a napkin or towel, wait for them to absorb water, then remove the wet towel and lay the eggs on the dry one so that it absorbs the remaining liquid.
- The time after which you can eat caviar and its shelf life depend on the recipe and method of storage. When cooking caviar without using oil and storing it in the main chamber of the refrigerator, its shelf life after salting usually does not exceed 2-3 days (with a dry salting - two weeks). The use of vegetable oil prolongs the shelf life by 5 days. If the ready-made caviar is laid out in sterilized jars, filled with clarified butter and stored in the freezer, it can be eaten for two months, but it can be thawed only once, and in the refrigerator, because eggs can break down due to the temperature drop.
The technology of preparing caviar for salting does not depend on the chosen recipe, and later on it is necessary to focus on it.
Wet pickling of pink salmon
Composition:
- salmon roe - 0, 25 kg;
- water - 0, 25 l;
- salt - 20 g;
- sugar - 5 g.
Method of preparation:
- Prepare the pink salmon caviar, separating it from the film, rinsing and drying.
- Boil water, dissolve salt and sugar in it. This solution is called a brine.
- Strain the brine through a sieve or gauze folded in several layers.
- Wait until the brine cools down to about 25-30 degrees, fill it with caviar.
- Let the roe stand in brine for 2 hours.
- Careful not to damage the eggs, drain the brine through gauze.
- Put the caviar in a clean jar, put it in the fridge.
There is salted caviar in the classical (wet) way for two days. If immediately after cooking it pour vegetable or ghee, then it will be possible within a week.
Dry salting of salmon caviar
Composition:
- salmon roe - 0, 25 kg;
- salt - 15 g;
- refined vegetable oil - 20 ml.
Method of preparation:
- Separated from the film, thoroughly washed and dried caviar, place in a clean bowl.
- Sprinkle caviar with half a tablespoon of salt. Mix gently with a wooden spoon.
- Transfer to sterilized jars, top with oil, so that it covers the eggs with a thin layer.
- Close the jars tightly and place in the refrigerator.
With dry salting, you can eat caviar in a day, it will not spoil for 15 days. You can cook it without using oil, but in this case it is better to eat it within 10 days.
Quick pickling of red caviar
Composition:
- salmon roe - 0, 5 kg;
- salt - 3 tablespoons;
- sugar - 5 g.
Method of preparation:
- Remove the roe from the yastik in any way convenient for you, check that there are no films left. Rinse the eggs well in cool water, dry them, spread them out on napkins. Put the caviar in a clean bowl.
- Pour salt and sugar into the roe, gently stir it.
- Cover the caviar with a clean saucer or plate, the diameter of which allows you to fit in a bowl and at the same time close the entire area of the caviar.
- Caviar salting time in a fast way - 5 hours. So “fast” it is called just because you do not need to spend time on the preparation of brine.
The salted salmon in the quick way must be eaten within two days. When stored for longer periods, the product may become unsafe for health.
As can be seen from the above recipes, salting caviar of pink salmon is easy on its own. This allows you to significantly save the family budget. In addition, salting caviar with his own hands, you can be sure of its quality, which is not the case with the purchase of caviar hidden in cans. Experience shows that there may be a poor-quality product.
