How to pickle the caviar?

It happens that caviar comes in the fish you bought, or your husband brought fish with caviar from fishing and then you want to pick it up. We have recipes that will help to cope with this task.

How to pickle the crucian carp and other river fish at home?

The main difficulty in cooking is to get rid of the film bag, which initially contains caviar. This is done in several different ways and this process is called cavity piercing.

Ingredients:

Preparation

In order to get rid of the films, first tear them from one side and put the caviar in very hot, almost boiling water for 5 minutes. All this time we are actively mixing with a fork and all that we put on it is removed. Filter through a sieve, if the holes in it are very large, then it is better to lay an additional layer of gauze in it. Rinse the eggs 5 times and put in a bottle with cold water.

The eggs have already separated from the film, but there are still remnants, so the whisk is mixed with the contents of the bottle and everything that is wound on it is removed, drained and repeated several times. To simplify the task a little, you can first pierce caviar on a large grater, so the bulk of the films will go away and the further cleaning process will be simpler, but there is a possibility that some of the eggs will be damaged.

Now let the salt flow off for 30 minutes and actively mix, the caviar should foam a little. We add sunflower oil, mix and remove for 12 hours in the refrigerator. The finished caviar is kept for 2-3 weeks, if you want to extend the shelf life, then add more salt.

How to pickle red salmon roe at home - recipe

Sometimes, buying a frozen carcass of pink salmon, we get a bonus. Inside is red caviar. And there is a reasonable question how to pickle this frozen caviar, so that it's also delicious, as in the purchased jar. Here's a recipe for you.

Ingredients:

Preparation

To extract caviar from fish, without damaging it, it is better to wait until it completely defrosted. Then carefully pull out and pour hot water for a couple of minutes, you can directly from the tap. Next, we take the racket for badminton or a grid of a similar plan and, tearing the film gently wipe the caviar in a bowl. Thus, the film will remain in our hands, and pure caviar in a bowl. You can of course do it yourself, but it's much faster.

We wash the eggs under running water, drain and prepare the brine from water, salt and sugar. Fill them with eggs and leave for 25 minutes. Then drained, washed, tilted on a sieve or suspended in the gauze, so that all the excess liquid glass, you can even then pour out on a paper towel to remove the moisture. Fold in a jar, pour oil, mix and enjoy the taste.