If the open abdomen of the chum you bought turned out to be filled with dense, red eggs, then you simply have to salt this delicacy and enjoy an exquisite taste. So, specially for such a case, we have prepared for you a couple of wonderful recipes from which you will learn how to salty, properly and properly, the chum salmon you have gotten.
How to properly salt the red caviar of chum salmon at home - the recipe "Pyatiminutka"
Ingredients:
- yastyks with caviar chum salmon - 4 pcs .;
- clean water - 900 ml;
- sea salt - 130 g;
- sunflower oil - 2-3 dessert spoons.
Preparation
Each, washed with ordinary water yastyk carefully poddevaem thin sharp knife and extract the film eggs.
In the already pure water boiling on the stove, pour large sea salt and boil the brine or as it is often called - tuzluk, about 5 minutes. Then we expose it to a cool place and wait for its full cooling. Now pour all the resulting brine into a container with prepared caviar and leave it in this form for 5, maximum for 8 minutes. Throw all the contents of this container in a clean colander and leave the caviar in it for 1-1,5 hours. We move the ready caviar of chum salmon into a sterile glass jar. On top of it we pour sunflower oil and tighten everything with a suitable, treated with boiling water, a lid. Keep the caviar in the refrigerator, but not more than 20 days.
How to properly and tasty salt the red caviar of fresh chum salmon at home?
Ingredients:
- fresh caviar - 600 g;
- drinking water - 1,2 l;
- kitchen salt - 3.5 tbsp. spoons;
- granulated sugar - 6 tbsp. spoons;
- black and sweet pepper - 4 pcs .;
- laurel leaf - 3 pieces;
- olive oil - 4 tbsp. spoons.
Preparation
Prepared, that is, already separated from unnecessary films, caviar is placed in a plastic container with a lid.
In a small saucepan pour out the kitchen salt, granulated sugar, put the leaves of the laurel and peas of two kinds of pepper. Fill all these ingredients with drinking water and put on the hotplate plates. After boiling, simmer the brine for 5 minutes. Now we put everything in a cool place and let it cool down as much as possible. We pour this brine into a container with eggs, close it and send it to the refrigerator for 3 hours.
The colander is covered with a half-folded cut of clean gauze and we move the already salted caviar into it. Collect the edges of the gauze and tie them with a knot, and then hang the bag on the kitchen faucet for 1.5-2 hours. We shift the delicacy into a clean glass container, pour it with good olive oil and safely enjoy a wonderful taste.