Salting caviar salmon at home recipe. How to salt salmon caviar. Biology and development

Home-made salted caviar is a natural delicacy without industrial preservatives and flavor enhancers. If you like caviar, we offer you several recipes for pickling this product at home.

  How to salt salmon caviar

To make the caviar tasty and at the same time retain all the useful qualities, you need to properly prepare it.

Ingredients:

• Pink salmon caviar - 450 g.
• Boiled water - 170 ml.
• Salt - 55 g.
• Sugar - 4 g.

Cooking:

• In water, completely dissolve the salt with sugar.
• Separate the caviar taken from the abdomen from the film bag. To do this, put the eggs in cheesecloth, folded 4 times, and rinse thoroughly under hot water or remove the films manually.
• Place the eggs in a bowl with prepared brine for 2 hours.
• Next, discard the eggs on a sieve, let it dry well.
• Then put the eggs in a sterilized jar.
• Pour in the caviar with any vegetable oil or you can leave it dry.
• Close the container with caviar tightly and try to consume it for 4 days.

  How to salt salmon caviar

Salmon caviar is the most delicious and nutritious. It can be easily prepared at home in a couple of hours.

Ingredients:

• Water - 300 ml.
• Salt and sugar - 2.5 tbsp each. l
• Red caviar - 150 g.
• Oil - 65 ml.

Cooking:

• Prepare brine: boil water with salt and sugar, let cool.
• Separate the roasts from the eggs with a fork, rinse under running water.
• Pour caviar with the prepared solution for 1 hour.
• After the set time, drain the liquid, lay the eggs on a paper towel, and change it as it gets wet.
• When the caviar becomes dry, transfer it to a clean container and pour refined oil.
• Keep the product in the refrigerator.

  How to pickle pike caviar

Pike and its caviar are a great addition to your daily diet. After salting, the caviar acquires a golden hue and has a pleasant taste.

Ingredients:

• Pike Caviar - 270 g.
• Water for washing - 1.5-2 liters.
• Salt for pre-treatment - 2 tbsp. l
• Salt and spices for brine - to taste.
• Oil - 60 ml.

Cooking:

• Remove caviar from the abdomen, trying not to damage the caviar sacs (pails), carefully remove the films.
• Pre-treat the caviar cake mix: rinse for a long time to completely remove traces of blood, veins, and other impurities.
• Treat caviar with saline. To do this, dissolve 2 tbsp in 2 liters of boiling water. l salt. Pour the fish with the brine for 3-4 minutes. Then drain the liquid.
• Next, prepare a warm brine of 500 ml of water and ½ tsp. salt. Pour them caviar for a quarter of an hour. Then strain the eggs with gauze.
• Salted caviar to taste and sprinkle with spices, pour oil into it. Stir the product with a fork until the salt dissolves.
• Place the eggs in a small glass jar and refrigerate for 3 hours.

• To get excellent caviar, it is better to use fatty varieties of fish.
• For salting, it is recommended to use the Extra salt.
• For successful salting, caviar obtained in the spring is suitable. Her eggs are larger, more nutritious and are much better preserved.
• For salting, both fresh and frozen caviar are suitable.
• To determine the readiness of brine, potatoes are used. Raw root vegetables need to be put in water, and then start adding salt. When the potatoes separate from the bottom and float up, the brine is ready.

It's just that you can salted caviar in your kitchen. As a result, you will get a natural and very useful product for the whole family.

My recipe today can be safely placed under the heading “You Can’t Prohibit Beautiful Living”)) On almost any holiday table, you can see sandwiches with red caviar. Caviar is an expensive delicacy, but if you learn how to properly salt red caviar at home, you can significantly win in the price, taste, and appearance of this popular snack. In addition to caviar, you will pamper your family and red fish. I think it's not the only one I buy unsolicited trout, and my experience will come in handy for someone. Of course, before salting red caviar, you must first buy the right fish. Someone will buy it in a store or in a market, while someone may catch it himself. Need to buy not gutted or.

Of course, we need a female, and not a simple one, but with caviar. As a rule, these species of fish are caught in rivers during the spawning period, so almost all commercially available not gutted trout (pink salmon) will be either with caviar or milk. But in order not to believe in a blind case, one must know how the female trout differs from the male. Determining this by the "appearance" of the fish is not difficult at all. The female has a lighter color, soft and smooth body contours. And the size of the fish is completely unimportant here. If the fish is frozen, and you can’t determine its color, look at the head, it will also help to know the sex of the fish. The female trout has a small short rounded head. In males, the head is elongated, pointed, and seems more predatory.

Salt caviar at home can be both from fresh (chilled) fish, and from frozen. In the second case, it is necessary to defrost the fish gradually. From the freezer, first transfer it to the refrigerator for several hours, and then finish defrosting at room temperature.

So, the caviar, taken from the abdomen of the fish, is in a special film - the ovary. In my fishes there are two in each.

At the first stage, it is necessary to wash caviar grains. I read that there are special sieves and other devices for washing caviar, but for their absence I do everything manually.

The most difficult small job is to free all the eggs from the films without damaging them. To do this, pour a teaspoon of salt into a deep bowl and pour warm, almost hot water from the tap. Put the caviar bags in the water, move your fingers to separate the eggs from the films. In hot water this happens faster.

Then I took a little caviar on one palm, and with my other hand removed all the films with which it was connected. There are a lot of films, the work is small. But if this is not done, there will be absolutely no taste with the films, they will get stuck in the teeth, chew badly

I put the films taken out of the caviar on the edge of the bowl. When all the films have been removed, the eggs should be washed with cold water and discarded in a colander.

Now we prepare the brine in which the caviar will be salted. There are two ways of salting caviar: with one salt, and with salt and sugar.

Take a liter of boiled water, dissolve 60-70 grams of salt in it. If you will do with sugar, then put half the sugar in the brine twice as little as salt. In the cooled brine, dip the washed caviar and leave for 15-20 minutes, depending on how much salted caviar you want to get. After 10 minutes, you can already try on salt.

If you missed some films at the stage of caviar cleaning, now you can shake the water by hand, and excess will pop up.

After the time for salting, discard eggs in a colander, drain well, transfer eggs to a glass jar, add 1-2 teaspoons of odorless vegetable oil. I got 278 grams of caviar from two fish. Not bad, right?))

The caviar is beautiful, even, grain to seed, looks much better than purchased, which sometimes comes in crumpled, saturated with dyes and chemistry. The only disadvantage of home-made caviar is a short shelf life. In many sources, I read that it can be stored for no more than 2-3 days. We ate in 6 days, there were no signs of damage.

Cook delicious delicacies yourself! Bon Appetit!!!

For the recipe for home-made red caviar, thank Oksana Baybakova!

There are many options for salting fish caviar, but do you know how to salt red caviar so as to emphasize its exquisite taste bouquet and preserve useful elements? It is interesting to know that caviar is, of course, a delicious product, but also a kind of medicine. Thanks to it, the body recovers faster after various diseases due to the active participation of protein in the construction of new cells.

In order to qualitatively salt red caviar at home, it is necessary to somehow remove it from the fish and properly prepare it.
  First, the acquired carcass should be thawed naturally, avoiding sudden jumps in temperature indicators. For this purpose, the fish must first be sent to the shelf of the refrigerator compartment, and after a while put out for thawing in the room.
  Then, cutting the abdomen along the waterfowl, you should remove the bags with granular contents from it and rinse them in chilled water.

For the next stage of cleansing the pleus, different methods are used.

For instance:

• you can break the bag with your hands by rolling it in your palms;
• or place it in warm water, and gently stir with a fork or wooden stick;
• it is allowed to use an improvised means (a badminton racket or a large sieve), along which it is necessary to move the bag up and down without pressing, and the eggs will gradually pass through the cells.

How to salt red caviar in brine

In a wet salting, a special brine is used - brine.

To make it, you need:

• 1000 ml of water;
• 0.3 - 0.4 kg of caviar;
• 5 tbsp. l salts;
• 2 tsp granulated sugar;
• 3 tsp sunflower oil;
• spices to fish as desired.

Step by step cooking:

1. Combine salt and sugar in boiling water.
2. With cooled liquid pour caviar for 10 - 15 minutes.
3. Pour the main ingredient into a colander, remove the remaining whitish films.
4. Lay eggs on a paper towel, carefully select unnecessary film residues manually.
5. Put the product in a glass jar.
6. Put in the refrigerator.

Keep caviar prepared according to this recipe should be no more than two days, because this is the most sparing method of salting. But it retains to the maximum useful elements and taste.

Dry salting method

For the dry method of salting, pink salmon caviar is most suitable.

For the recipe you need the ingredients:

• 500 g caviar;
• 1 tbsp. l coarse salt.

Stepwise actions:

1. Clean the product from films and pails.
2. Put water on the fire, bring to a boil.
3. Place the eggs in a colander and dip in salted boiling water for 20 seconds.
4. Wipe gently with a large sieve.
5. Pour the eggs into enameled dishes and add salt to them in small parts, mixing with your hands or a spoon from a tree.
6. Put the finished product in pre-sterilized glass jars.
7. So that the eggs do not stick together, you can add 1 tablespoon of pure vegetable oil.

The marine delicacy of dry salting can be stored in the cold for 10 to 14 days.

With vegetable oil

Often, vegetable oil is used in the recipe for salting trout or pink salmon caviar, due to which the eggs do not stick together and are stored for a long time.

For the recipe use the components:

• 0.3 kg of caviar;
• 0.2 l of water;
• 2 potatoes;
• 0.15 liters of vegetable oil;
• coarse salt to taste.

You must complete the following steps:

1. Peel caviar in a convenient way.
2. Prepare the solution by combining the salt with warm water.
3. Readiness is checked by lowering peeled potatoes into a liquid. When the root crop emerges, the brine is ready.
4. Pour caviar to the top. Insist 3 hours.
5. Cook another serving of brine. Put caviar on cheesecloth and rinse with new freshly prepared liquid.
6. Transfer the almost finished product into a sterilized glass jar and completely fill with oil.
7. Roll up the lid.

Damaged eggs in contact with fresh water harden. For this reason, salt water (per 1 liter of 30 g of salt) should be used to rinse the product.

How to quickly salt red caviar

To quickly and correctly salt red caviar, it is better to use fresh or chilled. Frozen product will not work as high quality as we would like.

For this recipe you will need:

• 1 kg of caviar;
• 1 kg of salt;
• 3350 ml of water;
• skimmer;
• plastic sieve;
• cleaning grate;
• olive or corn oil;
• glass jars.

Step-by-step instruction:

1. Clean the product from the film and rinse with water.
2. Prepare a saline solution. Heat water and add salt just before boiling. Allow to boil and cool.
3. Rub caviar through the grate to remove unnecessary residues.
4. Pour it into water for 10 - 25 minutes, depending on the desired degree of salting.
5. Put the product in order to dry on a towel for 2 - 3 hours.
6. Grease the eggs with oil. Gently mix by hand.
7. Sterilize glass jars and lay eggs in them.
8. Cover the top with oiled paper and close the lid.

With lemon juice and herbs

For salting, you can use various spices and herbs to taste.

Essential Ingredients:

• caviar - 500 g;
• salt - 2 tsp;
• vegetable oil - 100 ml;
• lemon - 1 pc.;
• ground white pepper;
• greens.

Cooking:

1. Pour peeled caviar into a large plate.
2. Salt, pepper.
3. Pour in the oil and squeezed lemon juice.
4. Cover tightly. Leave in the refrigerator for 120 minutes.

Chilled delicacy with chopped fresh herbs on top is served at the table.

Salted Frozen Caviar

Sometimes there is a need for salting caviar of red fish, which was previously frozen. In this case, it is necessary to properly defrost the product naturally (in the refrigerator) so that sudden changes in temperature do not negatively affect the eggs. Due to aggressive defrosting, they can lose not only their shape, but also their taste.
  After that, it remains only to get the caviar, sprinkle with vegetable oil and mix gently.

Cooking:

1. Release eggs from excess films.
2. Boil water, combine with salt.
3. Pour the caviar completely with the resulting and slightly cooled brine for 7 to 10 minutes.
4. Drain the liquid and dry the eggs on a disposable towel.
5. Put the product in a glass jar and sprinkle with oil, gently stirring.

Salted caviar extracted from thawed fish must be used in a short time.

Product Storage Conditions

Freezing red caviar under industrial conditions is only welcome if it comes to “shock therapy”. Today, technologies have been developed so that the frozen product does not lose its beneficial properties. So, eggs are mixed with salt and sharply frozen in hermetically sealed containers at a temperature of -18 degrees. In this form, caviar can be stored for 2 years.

At home, it is impossible to avoid the death of many useful substances in caviar. If necessary, it is worth decomposing the product into cans and immediately placing them in the freezer.

The optimal shelf life of hermetically packed elite caviar is no more than 12 months at a temperature of -4 - -6 degrees. It is not recommended to use tin or plastic containers for storage.

Sometimes salmon with caviar falls into the hands of the hostess, and the question arises of how to salt salmon caviar or the caviar of other red fish at home. This recipe for salting salmon caviar is simple and not time consuming.

For salting caviar, salmon is poured into a bowl of very warm water (but not boiling water, otherwise the caviar will become cloudy) and add one tablespoon of salt, stir until the salt is completely dissolved in water. Caviar is placed in a salted solution so that it gets wet and separates well from the films. After five minutes of soaking the eggs in the water, we separate the eggs from the films and partitions.

Then the water is drained through a colander, the caviar is washed several times under running water.

Prepare a brine for salting caviar. To do this, salt is added to room temperature water at the rate of 70 grams of salt per liter of water and stirred until completely dissolved. Salmon caviar is dipped in the prepared brine and stirred and left for 15 minutes.

Then lay salmon caviar in a colander and let the water drain well. Then caviar is poured onto a dense napkin and laid out in a thin layer to remove excess water.

The last step in the caviar is to add vegetable oil, 1 tablespoon per 350 g of caviar is enough. Take olive oil. Oil is needed so that the caviar glides well and tastes better.

All salted salmon caviar is ready to eat. Keeping such caviar for a long time should not be, but indeed it will not stay with you for a long time, since you can cook many delicious dishes from caviar.

See also how to salt trout caviar very quickly at home

If you are lucky, and you find such a “surprise” in the red fish you bought, in no case do not throw it away with the rest of the “waste”. You can cook it yourself, which will be an excellent snack for the New Year's table, if you add it to pieces of ballet, tartlets, profiteroles, pancakes. It can also be used to decorate various dishes. And we will tell you how to salt ourselves and do it right so that it turns out really tasty.

Preliminary preparation

Most often, a “bonus” is found during cleaning, so clean the fish from the insides very carefully and carefully so as not to damage the eggs, if any.

For salting, you can use any salmon fish - pink salmon, trout, salmon, chum salmon, coho salmon, etc.

The main thing that needs to be done before salting is to remove the pin - a dense film bag that protects the eggs from damage. If this is not done, the finished product will be bitter and will not get the best taste.

There are several ways to do this:

• The easiest option is to carefully cut the tongue (in one or several places) and remove the eggs with a spoon or fork, being careful not to damage them.
• Try scalding with boiling water: the bag is placed in boiling water for several seconds, then the eggs are rubbed through a large sieve or grater, and the film remains in the dish.
• Prepare the brine: add about 40 grams of salt per 1 liter of pure water. Boil it and cool to 45-50 degrees, and then put the bag there. If gently mixed with a whisk, the film will remain on it. You can also use the plug by gently picking up the film bag. When the product was cleaned, the water is drained through a fine sieve: the eggs remain in it, and the remnants of the film are removed.
• Pour the fagot with one liter of room temperature water with 2-3 tablespoons of salt. Let it brew for a couple of hours, after which scalding with boiling water, and the film instantly coagulates.

To find out how else you can clean the caviar from the gait yourself, watch the following video:

If the pin was damaged and part of the eggs “burst”, the following must be done:

• Prepare a solution with 1-2 tablespoons of salt per liter of water.
• Wash them and remove damaged particles, which, in contact with salt water, react and become whitish.
• Remove the whole grains from the gum, as we advised above.
• When the product is cleaned, you can proceed directly to the ambassador.

How to salt red caviar at home: proven recipes

A simple wet method of salting

This method can be called a sort of "five-minute" in the pickle. For 500 grams of caviar you will need:

• 600 ml of clean drinking water;
• 2 tablespoons of rock salt;
• 1 teaspoon of granulated sugar.

Rinse the eggs with water and let them dry a little in a sieve. In the meantime, the water must be boiled and the bulk ingredients dissolved in it so that no traces remain.

Cool the resulting brine to about room temperature (about 30 degrees is suitable) so that the eggs do not harden and cook. Pour them with brine and leave them for at least a couple of hours.

Discard the eggs again through a colander and let the product dry. With this express method, it is better to grease it almost immediately before use, and after the finished dish can be stored in the refrigerator for no more than three days.

"Salted" with vegetable oil

For the same 500 grams you will need:

• 15 grams of salt and sugar;
• 25 grams of odorless refined oil (this is important!).

How to salt with oil? In a glass jar, mix oil and bulk ingredients, mix to dissolve.

Then put the washed caviar and mix very carefully so that the eggs are not damaged. You can close the lid and gently twist the jar to distribute the ingredients evenly. If you like a more salty snack, put more salt.

How long will it take? Put the jar in the refrigerator for 8-10 hours, after which the product will be ready for use. You can store it longer - on average for 10-14 days.

"Dry" method of salting

For 500 grams of caviar, take:

• 1 teaspoon of sugar;
• 1 tablespoon of salt (possible with a slide, if you like more salty!)

In a deep bowl, mix all the ingredients and mix gently and gently so as not to damage. Close the plate and put a small press, for example, a can of water on top. After 5-6 hours, you will receive a ready-to-eat delicacy.

Caviar "Royal"

How else to salt red caviar at home? We bring to your attention the “Royal” version with onions and cream, which is perfect for a festive table.

For 500 grams you will need:

• 2 medium onions;
• 50 ml cream (fat content 10–20%);
• 1 tablespoon of salt;
• a pinch of red and white pepper.

Chop the onion finely. Put it and caviar in a glass jar. Add half of all salt, as well as pepper. Shuffle everything very carefully. Pour the cream into the mixture and then fill in the rest of the salt. Delicate delicacy will be ready for use in 2-3 hours.

Storage methods

It has long been considered a valuable delicacy, this is evidenced by its taste and price for a jar in the store. However, in order to fully enjoy the taste of this product, you must follow simple storage rules.

Avoid freezing. Firstly, it negatively affects its structure: from temperature drops, frozen eggs during repeated thawing can partially burst. In addition, when frozen, this product, like many others, loses part of its beneficial properties.

It is necessary to store the finished product in the refrigerator at an average temperature of 1 to 3 degrees. As containers, it is best to use glass jars with a tight-fitting lid. Store in tin is not recommended due to oxidation, in the plastic, taste can be lost.