How to salt caviar at home?

Now caviar salmon can be bought in any market without hindrance, but many prefer to salt it with their own hands, avoiding preservatives and excess salt, which many manufacturers sin. In detail about the domestic salting of this sea delicacy, we will tell on the example of how to salt the eggs of chum salmon at home.

How to salt red caviar?

  1. Fish selection. Before you salt fresh eggs of chum salmon, you need to choose the right fish. If you catch salmon by yourself, then, of course, the question of choice is not worth it, but when buying a whole unbred carcass in the supermarket, pay attention to the shape and size of the head so that you can not buy a male instead of a female (the female's head is more rounded, and the jaw is less predatory). Choosing a fish, it completely defrosted in the refrigerator, and then gutted and take out the film bags - yastyki - with caviar. Take care not to damage the yastik, after extraction, rinse it and proceed to extract the eggs.
  2. Release yastikov. There are a lot of ways to release caviar from the film: some wipe the eggs through a regular tennis racket or a large sieve, others - through a gauze sleeve, but the simplest is the way in which a simple hand mixer with spiral nozzles for a short dough is used. Using spiral attachments at minimum speed, you can easily get rid of the film bags, and if necessary, the remnants of the film can be removed manually.
  3. Rasslol. After preparing caviar, tackle the brine. For brine, water is measured on the basis that its volume should exceed twice the calf volume. Measured water is boiled and dissolved in salt. When dissolving the salt, periodically dip the egg into the brine as soon as it comes to the surface - the brine is ready. How much to salt the chum salmon depends on its maturity, but on average the eggs are kept in brine for 10 to 15 minutes, then they are thrown on gauze, dried for a couple of hours, mixed with a couple of tablespoons of butter and stored in an airtight container in the refrigerator.

How to salt caviar "Five-Minute"?

For rapid prosolki use brine maximal strength. In this case, the eggs are kept in it for exactly 7 minutes, and not 5, as the name says.

Ingredients:

Preparation

In a liter of boiling water dilute 300 g of salt and leave the solution to cool. Half a roe spread on gauze, pour salt and leave everything for 7 minutes. Then the caviar is suspended for half an hour, allowing the excess saline solution to drain. Caviar is mixed with a small amount of vegetable oil without a smell and proceeds to tasting. Store this product can not more than a couple of days.

How to salt caviar for long storage?

The secret of long-term storage of caviar is based on the use of preservatives, so if you have wondered how to salt the chum salmon for the winter, then consider that there are no natural ways. That the caviar after salting could lie a few more months, it can be gently frozen in plastic bags with a lock, and then also carefully thawed in the refrigerator, so that after defrosting eggs do not break.

If you do not plan to store eggs for more than a couple of weeks, you can do with a simple dry method of pickling. For dry salting, a tablespoon of salt (not iodized) is taken for a pound of caviar. Gently mix the caviar with salt with a wooden spoon, add it with a tablespoon of vegetable oil and set aside. Sterilize and dry the jars, fill them with caviar caviar and cover with scalded lids. You can store such a delicacy in the refrigerator for up to two weeks.