Today we will talk to you about how to pickle/salt fish caviar at home, caviar from pike, pink salmon, trout and black. Recipes for salting pink salmon and other fish caviar.
How to pickle caviar
Pike caviar is quite large compared to other varieties of river fish, and salted caviar turns out very tasty if you stick to all simple rules on salting it at home. And how to salt pike caviar ?
There are several most common recipes for salting pike caviar, and in order to do this, you need to have the right type of fish with caviar, then gut it and start salting. From the very beginning, everything is washed with running water, then the film is carefully torn and the caviar is rubbed through a colander or a sieve with a large mesh. We boil water in a volume exceeding one and a half times the mass of caviar, then you need to add salt to the water to taste, but do not oversalt, as this will be the brine for the caviar. Pour the prepared brine into the caviar, mix everything thoroughly and keep it in it for about 20 minutes, after which such caviar can be safely stored in the refrigerator for consumption.
The second recipe for salting pike caviar
For the second recipe for salting pike caviar you will need 300 grams. pike caviar: salt, deep bowl, 1.5 liters of boiling water, fork, colander, gauze and tablespoon.
You need to remove the caviar from the gutted fish and put it in a bowl with boiled water, rip open the bags of caviar, without removing the film, using a fork, stir the caviar for 3-5 minutes. If a film remains on the fork, it must be removed until all the eggs are separated from each other and have a light yellow color, and then drain the water.
Now after hot water you need to fill in all the contents cold water and mix everything thoroughly again and so drain and pour new and clean water until the water becomes completely clear with caviar. At the same time, the remaining film is carefully removed, and the eggs should settle to the bottom of the bowl; the floating eggs should be removed along with the water. After thorough filtration, the water must be drained and the caviar dried. To do this, you will need gauze and a colander, spread gauze on the bottom, then pour out the caviar, after which you need to take the gauze in your hand and collect it, carefully squeezing out the water so as not to crush the eggs. When there is almost no water, the caviar can simply be spread on something flat and allowed to dry a little.
After all the preparatory stages, you can begin how to salt caviar from pike. To do this, you need to take iodized fine salt, then put the caviar in a bowl, gradually add salt to taste, a little vegetable oil and stir lightly, very carefully with a tablespoon. Caviar absorbs salt well and then swells a little and becomes larger. You need to take your time and do everything carefully, carefully and slowly. Foam may form at the end of the process, which is quite normal.
Now you can start packing the caviar into jars, but do not fill them to the very edge. Place the jars in the refrigerator and start using it after 6 hours. Ready-made pike caviar according to the recipe will be a real delicacy with amazing taste.
Pink salmon (red)
And so we read and apply the following recipe for salting pink salmon caviar. To properly salt pink salmon caviar at home, we need. Very often, when buying this type of fish, it comes across with caviar, which is not suitable for frying, since it turns out hard and pale, but is excellent for salting.
One of the main rules of the recipe for salting pink salmon caviar is so that water does not get into the caviar before you start salting it.
The first thing to do is to carefully separate the film from the caviar, which is very simple and easy to do. You need to take two layers of gauze and place the caviar on it, and place two deep plates or small bowls next to it. Pour boiling water into one of the containers and cold water. It is good to collect the edges of the gauze in your hand and lower the caviar into boiling water, constantly stirring the contents in boiling water for 1 minute, then remove from the boiling water and lower into cold water. After all these manipulations, the film becomes boiled, and the pink salmon caviar begins to separate from the film on its own, but not all the caviar will be completely separated, so the remaining caviar must be completely separated using a fork or spoon.
Then a brine solution is prepared, for which it is necessary to boil twice more water than caviar and after it has cooled a little you need to put the cleaned one on the bottom of a container with water raw potatoes, then add salt to the water until the potatoes float to the surface of the water.
Wait until the water has cooled completely and only then can you put the caviar into the brine, keeping it in the solution for up to 10 minutes so that the caviar is preserved longer and better. Afterwards, the caviar is carefully transferred to a colander and left until all the solution has drained, and then laid out on a towel or napkin to dry completely. The taste of the finished product depends on moisture; the less moisture left, the tastier the caviar.
Ready-made salted pink salmon caviar can be placed in sterilized jars and a small layer of olive or corn oil can be added on top, put in the refrigerator, and after 5 hours it can be eaten.
Very quick recipe To salt pink salmon caviar is to prepare a hot brine at 70-80 C (1.5 tablespoons of salt per 1 liter of water) and dip the caviar in film into it. Let stand for 10-15 minutes, stirring gently occasionally, and then remove and rub through a sieve or colander, collect the separated caviar with a spoon, put it in a jar, adding a little vegetable oil, and after an hour the caviar can be served. You can also salt pike caviar in the same way.
Trout
This trout caviar can easily be salted at home, and it will be even tastier than ready-made from the supermarket. And so a simple recipe for salting trout caviar. It's simple. Read below.
To do this, you need to take trout caviar and pour boiling water over it, then carefully rub it through a sieve or in gauze, separating it from the film, but so that the eggs remain intact. After washing the caviar, transfer it to a bowl or plate and add approximately 1 tbsp. a spoonful of salt, preferably sea salt, and stir until foam forms. You can add a little sugar, but this is a matter of taste, you need to stir for about 10 minutes. Having put the caviar in jars, put it in the refrigerator and after 12 hours the caviar is ready to eat, but according to this recipe, the caviar is for a long time no need to leave.
There is another recipe according to which you can pickle trout caviar. First preparatory stage same as in the first recipe. The caviar, already pureed and cleared of film, is dipped in brine (1 liter of water, 50 g of salt and 15 g of sugar) for 15 minutes so that it is well salted. A sufficient amount of salt prevents caviar from the appearance of microorganisms in it, and penetrating into the eggs, salt extracts the remaining moisture from them, which will protect it from rapid spoilage. The minimum percentage of salt content in caviar must be at least 4%. Now the caviar is thrown into a colander to remove the brine and dried. The finished product is placed in jars and after 2 hours the caviar can be served.
Sevruga, sturgeon, beluga, sterlet
Recipes for salting black caviar from beluga or other sea fish. This family includes stellate sturgeon, sturgeon, beluga, sterlet and others, and the size of the eggs depends on the type of fish, but the largest black caviar is considered to be beluga caviar. To prepare salted black caviar from listed types To fish, you need to have the fish itself with caviar, which must be very carefully removed from the belly of the fish and cleaned of adhering entrails. Then you can begin to remove the film; I carefully rub it through a sieve with a large mesh, leaving the eggs intact and unharmed. You need to stir until a natural brine is formed; with proper salting, the eggs are whole and separated from each other. If the caviar turns out to be lightly salted, then you should not keep it for a long time, but it is better to eat it quickly so that it does not spoil. And how to salt black caviar yourself if you have never done this before.
If the fish is very fresh and just caught, then it can be salted right at the joints, and then spread out for ventilation to dry. Then remove the film, remove all the veins and mucus, carefully separate with a masher, which gives the eggs density and a special taste acquired as a result of drying with impregnation with rich fresh and salty sturgeon fat.
Black beluga caviar is salted very simply without the use of brine. It is enough to take fine salt from 5 to 15% of the weight of fish roe, it all depends on taste. Mix thoroughly and carefully and place in clean and dry sterilized jars, close tightly with a lid and put in the refrigerator for 5 hours, after which the caviar will be ready for use.
Harvesting and canning caviar
CAVIAR
There is no better, more nutritious, valuable and tasty food product,
than black caviar (pressed, granular) from sturgeon fish and red caviar
from salmon.
Caviar contains a significant amount of complete proteins, fat, vitamins,
it is especially recommended for anyone in need of enhanced nutrition.
In terms of calorie content, black and red caviar surpasses meat, milk and
other products.
So, 100 g of granular or pressed caviar gives the body 280 calories,
100 g of red caviar - 270 calories, while the same amount of average meat
fatness gives only 120 calories, and 100 g of milk - 70 calories.
Sturgeon caviar is considered the better and is valued the higher, the larger it is
and lighter grain; Salmon caviar, on the contrary, tastes better the finer the grain;
Bright red caviar (sockeye salmon) is lower in quality than light orange caviar (pink salmon).
CAVIAR is processed and salted eggs of fish of various breeds.
There are four types of caviar food products:
1) black caviar, that is, sturgeon caviar (sturgeon, beluga, stellate sturgeon, sterlet);
2) red caviar, or salmon caviar, mainly from the Far East
(chum salmon, salmon, chinook salmon);
3) pink (whitefish, vendace, pollock caviar);
4) partial or yellow (pike, pike perch caviar, roach, ram, mullet, mullet).
5) There is, in addition, “white” caviar (snail).
I. Black caviar (beluga, sturgeon, stellate sturgeon, sterlet)
Black granular and pressed caviar has long enjoyed the well-deserved fame of
the best, most nutritious, tasty, delicious fish product.
Caviar from fish of the sturgeon family contains a significant amount of valuable
proteins (22-37%), fats (14-18%), vitamins A, D and group B,
as well as substances necessary for the human body - lecithin and cholesterol.
It has always been divided into several varieties. So, already from the end of the 17th century.
up to the 19th century. (until 1861) caviar was officially distinguished in trade practice:
1) granular,
2) pressed,
3) triple,
4) ovary,
Moreover, each of the main types could also be divided into commercial varieties:
highest, first, second, depending on the degree of freshness and delicacy of the pickling (except for yastychny, which was always of the same grade).
1.Grained - caviar, which is raw, immediately after catching the fish, is rubbed
on the screen (sieve) so that its grains, passing through the holes of the screen,
strictly corresponding to their diameter, remain intact and completely clean
from films and veins of the jastice
2.(see below). These grains in granular caviar are not connected to each other and retain
round (spherical) shape.
For the production of black granular caviar, only fully ripe,
caviar that is easily separated from the ovaries (fish ovaries).
The caviar is freed from strands and films, passing through special “screens”
(mesh on frame).
After punching the granular caviar through the screen, very carefully, slightly
(almost imperceptibly) salted.
To salt this caviar, fine dry table salt is used.
Salting the caviar continues for several minutes and ends when it has formed. greatest number brine - the so-called “brine”.
Properly salted caviar is called dry-crumbed caviar; its eggs are intact and easily separated from one another.
Caviar that is under-salted is called unsalted, while caviar that is over-exposed is called
skipped; in both cases the quality of the caviar decreases.
To achieve greater storage stability, granular caviar is produced
with the addition of a small amount of antiseptic substances - borax and
boric acid.
The best grainy black caviar is packaged in jars and is called canned caviar.
Jarred caviar is the least salty, since when salting it, no more than 5% of the salt by weight of the caviar is used.
Barrel caviar (packaged in oak barrels) is somewhat coarser and saltier.
When salting it, up to 10% salt is used.
Barrel grain caviar is not produced for the domestic market.
Granular caviar is lightly salted and is difficult to preserve at home;
To prevent it from deteriorating, you need a temperature from 0 to minus 3°.
Pasteurized caviar is prepared from completely benign, high-grade granular black caviar.
First, the granular caviar is salted (the weight of salt should be 5% of the weight of the caviar),
and then placed in small glass jars, hermetically sealed and subjected to double pasteurization.
Pasteurized caviar is shelf stable - it is caviar in small glass jars, hermetically sealed and pasteurized, i.e. heated.
If this jar is not opened, it can be stored at home.
a very long time; if you open it, you need to eat the caviar in one or two days.
High-quality granular sturgeon caviar has a light gray,
large and whole grains.
The more mature the caviar, the lighter and larger the eggs and the tastier it is.
Beluga eggs are usually the lightest and largest, while stellate sturgeon eggs are usually the smallest.
Better than any other is beluga granular caviar, followed by sturgeon and in third place is stellate sturgeon, although the latter contains a slightly higher amount of fat and protein. The least valuable is sterlet caviar.
To determine which species of sturgeon this granular caviar belongs to, it is necessary to remember that when a beluga egg is crushed, white “milk” is released and its embryonic vesicle (“eye”) is lighter and is surrounded by a rim.
Sturgeon caviar, when crushed, releases a yellowish “milk”, “eye”
darker than the egg itself.
Sevruga caviar produces white “milk”, and its “eye” is lighter than the caviar.
Falsification of caviar.
1. To increase weight, strongly brewed iced tea or other liquids are sometimes mixed into black granular caviar, causing the caviar to swell and lose strength.
Some of them begin to burst, and a viscous liquid appears in the eggs,
which should not be present in good quality caviar (the eggs should be “dry”, there should be no sediment at the bottom of the dish with caviar).
To determine the quality, you should put a little caviar on a plate and blow
on it - for good caviar, the eggs should easily roll out onto the plate,
and not stick to it.
2. Pressed caviar - immediately after catching the fish, it is salted in eggs (see below),
and then laid out in lubok (small troughs) and slightly dried
(weathered). After this, the caviar is freed from the eggs, cleaned of all veins and mucus and crushed in vats with crushers, causing the eggs to become dense, flat and acquire a special taste arising from the combination of slightly dried (fermented) eggs with fresher, soaked, rich in salty sturgeon fat. As a result of salting in warm brine and light pressing, this caviar turns into a homogeneous mass.
The best pressed caviar is stellate sturgeon.
It has a delicate oily taste and a very delicate aroma.
Pressed caviar is in terms of taste the best, most pleasant,
tasty, although in Russian trade it was always cheaper than grainy,
which was considered more “beautiful”, i.e. had a better appearance, presentation.
In fact, pressed caviar is not only the most delicious, but also the most durable in terms of preservation.
3. Trinity (or rather, ternary) caviar was rarely prepared before, on
special order, for fans, mainly in Moscow.
To obtain it, fresh caviar was removed from the fish and immediately rubbed on a screen,
like the grainy one, but then they didn’t add salt, but quickly doused it in a trough with warm
strong brine, and, carefully stirring the caviar in it, threw it onto a sieve,
allowing the brine to drain completely by gravity, no matter how long it takes.
Only after complete dehydration of the caviar was it carefully and hermetically packaged
into barrels (per pound) and immediately, on postal troikas, i.e. as quickly as possible
at that time, they were sent to Moscow.
This is where its name came from - triple.
Now this caviar is produced in Russia in small quantities only for special occasions.
4. Yastik caviar is prepared most simply:
it is salted together with the yastyk, without even tearing it, and they salt it rather steeply
and left in the brine until consumed.
Once upon a time it was caviar for the poor people, just to “salt”, to fill up
with bread hastily, and not for pleasure.
The worst or somewhat defective specimens of fish were used for spawning caviar.
or caviar from fish that is not the freshest.
NOTE. Yastik is a thin but durable film that forms a shell bag,
which contains salmon and sturgeon caviar.
The presence or absence of a crust when salting caviar plays a significant role
in the formation of its quality, appearance (red and black caviar) as a finished product.
Caviar, freed from the rack before salting, is of the highest quality,
the so-called granular (black) and, as a rule, all red.
Caviar, which is salted directly in the eggs, but lies in them for no more than a day and then
is freed from the joints on the screen, is called pressed and is prepared
only from sturgeon. It is of high quality, but requires a greater degree of processing and is denser in volume, which is unprofitable when selling it.
Yastik caviar - which is salted in yastyk and arrives in such an unrefined
view for sale. It is of poor quality, often over-salted, and sometimes has
matted, compacted, dried appearance and consistency and is valued, naturally, much cheaper (three times!) granular and pressed.
Yastichnaya caviar - either the result of haste during the poutine season, or irresponsible,
negligence towards a valuable product.
Yastik caviar is black and very rarely red.
It is no longer possible to separate it from the roes, and in the process of eating you have to either eat part of the roes as a “by-product” or spit them out, which forces the roes to be sold at a low price and to the unpretentious public, although in nutritional terms it is a complete and very healthy product.
II. Red, salmon caviar
It has only one, grainy variety, but it is salted more strongly than black and practically has the same standard of taste.
(Only catfish caviar is larger and more tender.)
Salmon caviar (red caviar) is prepared only in granular form.
The caviar, freed from jasts and films, is immersed in brine, in which they are kept for 8 to 15 minutes, the brine is allowed to drain, preservatives are added
and pack.
Red caviar is often called chum salmon, although the best caviar is not chum salmon, but pink salmon.
In general, red caviar is obtained from Far Eastern salmon (chum salmon, pink salmon,
chinook salmon, coho salmon, sockeye salmon).
Unlike granular sturgeon caviar, the best red granular caviar has
smallest grain. U premium grades red caviar small, strong, non-stick
(“dry”) grain of a bright light orange color, there is no sediment in this caviar -
product of burst eggs.
Red caviar is used for sandwiches, pancakes, and side dishes.
III. Pink caviar
Caviar of whitefish, vendace, pollock. Produced only in granular form.
The preparation method is the same as for red caviar.
IV. Partial caviar
They are made almost exclusively of the yastik type, i.e. in yastki.
It is salted with dry salt (12-12.5 percent salt by weight of caviar) for
8-12 days in dry wooden chests, then washed and placed in rows in barrels.
Or they are salted in a strong salt solution (brine) for 3-4 hours, and then dried
2 weeks (mullet, mullet).
Only pike caviar is punched, that is, the eggs are freed from the films of the eggs and salted.
Noble caviar is salted for only 10-15 (red) to 35-45 minutes
(black grainy).
Partial caviar is less valuable than sturgeon and salmon caviar, but in its nutritional qualities it is not inferior to fish meat.
The cook should not neglect this healthy and nutritious fish product, especially since when skillfully prepared, dishes made from particulate fish roe have a good taste.
Fresh caviar of particulate fish, in particular pike, is salted by cooks, adding 2-3°/0 salt based on the weight of the caviar and served as a cold appetizer with finely chopped green onions.
The best of the partial ones is the caviar of bream, roach and pike perch.
The industry prepares this caviar by rubbing it through sieves (screens),
and then salting.
Partial caviar prepared in this way is called breakdown.
Pike-perch caviar, called galagan, is prepared in yastyki.
Tarama is the name given to the roe of bream and roach.
The caviar of mullet, a large mullet fish, is prepared dried.
After salting in yastyki, this caviar is dried and for greater preservation the yastyki
covered with a layer of paraffin.
Dried lobana caviar, which has a special pungent taste, is one of the best
gastronomic products.
Anyone can cook the caviar of any piece of freshly caught fish
yourself, turning it into a delicacy dish.
To do this, you need to break the egg (see above), put the caviar in a deep bowl,
remove films, crushed eggs, fat, etc., wipe carefully
caviar on a hair sieve, the cells of which should be slightly larger than the eggs.
Mix peeled caviar with chopped onion (the finer the better), salt, pepper until a homogeneous mixture is obtained (for 200 g of caviar - 1 onion,
1 teaspoon salt). Then gradually pour the cream into the caviar with a teaspoon.
(25 ml), gently rubbing them into the eggs, but without damaging the integrity of the eggs,
which will increase slightly in volume. Season with coarse salt and let stand for an hour.
remove unabsorbed salt crystals (that’s why coarse salt is convenient!).
You can prepare caviar for all fish this way, as long as the caviar is fresh and clean.
(not soiled with entrails and with an undamaged, strong joint).
V. White caviar
Does not belong to fish, but has a “fish caviar” taste characteristic of caviar
and the same biochemical composition as granular sturgeon caviar.
This is caviar grape snails which lay several eggs in common twice a year
weighing 3 grams (1 dessert spoon).
It consists of white (milky) colored balls, slightly larger in size.
than red salmon eggs. Their taste is reminiscent of black caviar.
It was only in 1987 that attention was paid to these snail eggs; until then no one
I was not interested in the problems of snail reproduction.
It was considered economically and technically impossible to practically establish
the production of this caviar is due to the too small size of the “product” yield.
However, the French culinary specialist Jean-Pierre Faranc, who “discovered” snail caviar,
got down to business, creating a snail farm-greenhouse with 50 thousand snails,
which yield hundreds of kilograms of caviar per year. Center for "extraction"
snail caviar is the city of Saint-Suegr.
Application of caviar
Sturgeon caviar is served as a first-class cold appetizer.
Slightly chilled caviar is especially tasty; such caviar is placed in a special
a dish - a caviar maker, in the metal part of which finely crushed ice is placed.
Cooks decorate some salads with black caviar, granular and pressed.
use it in side dishes, etc.
Any caviar species goes now almost exclusively on the snack table.
But before this simple rustic product was used in large quantities
and for the hot table: be sure to go with pancakes (especially red caviar),
in kalya soup (black caviar), in caviar soups (usually red), with potato
dishes made from whole baked potatoes (black and red) - instead of modern ones
herrings and sprat.
Recipes for cooking caviar on the next page
Caviar has rightfully earned the love of many people. In addition to taste, it has a lot of beneficial properties. Each egg is a storehouse of proteins, minerals, vitamins, as well as important elements like phosphorus and iron. Protein is absorbed by the body better than meat protein.
The risk of cardiovascular diseases is reduced and vision improves.
However, it is worth remembering that everything is good in moderation. Excessive consumption salty foods, leads to metabolic disorders. And sandwiches with caviar and butter are heavy food for our stomach. For the benefit to outweigh the harm, it is necessary to consume a product of the highest quality.
Now the situation is such that not every family can afford such a delicacy more often than on holidays. You can correct the injustice and save a little by doing salting at home. After reading the article, you will see that it is not difficult.
Red or black?
First, let's understand the terminology. Black caviar is called sturgeon caviar (beluga, stellate sturgeon, sturgeon, thorn). Red – salmon (taimen, pink salmon, chum salmon, salmon, trout).
Fish selection
One of the most important conditions Getting a quality product comes down to choosing great ingredients. This also applies to fish.
We take uneviscerated carcasses of females. Typically, sturgeon and salmon are caught during spawning, so caviar will be in most of the fish purchased. Please note: appearance, smell and expiration dates.
Defrosting fish should take place in two stages: transfer it to the refrigerator, and after a while, thaw it at room temperature. After gutting we move on to the tedious, but important work– cleaning eggs from caviar.
What are “yastyki” and why clean caviar from them?
Oysters are two film sacs in which the egg is located. If you are lazy and do not remove them, the caviar will taste bitter.
Carefully, trying not to damage the eggs, remove the film. Then add water (cold) and start stirring clockwise. The most convenient tool for this is simple wooden stick. The remainder of the film is wound onto a stick. Drain the resulting mass onto double gauze placed in a colander. Let's wait a little for the water to drain. In the meantime, let's start preparing the marinade.
Brine
Behind the unusual word lies a simple pickle. Moreover, “simple” in the literal sense, consists of only three ingredients - water, salt and sugar.
The amount of water should be twice the volume of caviar. Dissolve two tablespoons of salt and two teaspoons of sugar. Boil the resulting solution. Let it cool a little.
Well, now let’s move on directly to salting.
Salting red caviar
Fill with brine, leave for twenty minutes, then place on cheesecloth and let dry a little (usually this takes a couple of hours).
It is best to transfer the finished product into sterilized jars, greased olive oil. Refrigerate. The delicacy is ready to eat in three hours.
Salting black caviar - the first method
Place the prepared caviar (cleaned of os) into an enamel bowl. For salting, the choice of salt is very important. We take very small ones - the smaller the diameter of the grains, the better the quality of the caviar. The salt ratio should not exceed five percent by weight. Lay out in glass jars.
Salting black caviar - the second method
Pressed caviar, although not as beautiful in appearance as granular caviar, has a rich taste. With this salting option, the film is not removed. Rinse with a sieve, sprinkle with salt and leave for a day. Soon the eggs will be covered with a film of salt. Then grind in a mortar until smooth, to which spicy brine is often added. The mixture is covered with a lid with a weight and infused for twelve hours.
Storage
Caviar cannot be frozen, but should only be stored in the refrigerator. Use the opened jar within five days.
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The optimal time for removing and salting caviar is 45 minutes after killing the fish. If caviar is processed immediately, it is most delicious. When the salting process is delayed, the taste deteriorates somewhat. Therefore, fishermen take out the caviar, salt it and eat it right away, enjoying the natural taste.
Not only sterlet caviar is eaten fresh. Even freshly caught sterlet is cleaned, cut into pieces, added a little salt and eaten in 10-15 minutes. fresh. Heads and tails are used for fish soup. Greens are placed in the cut belly and sent to the smokehouse. The result is a fish called “Finger-licking good”* (additional bonus at the end of the text!). The only thing that tastes better is sterlet stewed in cream. For some, the best delicacy is freshly frozen sterlet, cut into thin pieces.
How to salt sterlet caviar at home
Not all people have the opportunity to try caviar immediately after catching fish. It is processed when the opportunity arises: fishermen we know dropped it after returning from fishing, or bought it in a store. Here we can already talk about relative freshness. All the same, when salted at home, sterlet caviar turns out delicious.
Preparing sterlet caviar for salting
- The caviar is freed from the fatty layers and membranes in which the eggs are hidden. Rinse with running water.
- The next process is the release of the film cover. To do this, the caviar is rubbed through a device with holes of suitable size. A vegetable mesh with cells or any other is pulled over the basin, through which the eggs pass freely. Use a colander, a badminton racket, and a sieve. The eggs slide freely down into the placed container, the film remains on the mesh.
- Rinse again. During washing, defective, burst eggs, film and blood residues are washed off.
How to quickly salt sterlet caviar? Easy way
It is believed that black caviar is much easier to salt than other caviar of river and sea fish. Add a little fine salt (5-6% of the weight of the caviar) and, if desired, black pepper. Mix well so that the salt is absorbed into all the eggs. After five minutes, the five-minute caviar is ready to eat.
During the infusion process, it becomes more salty. It is stored for a week, but it is rare that it can be preserved for such a long time - usually the supplies are eaten immediately after salting. It's very tasty!
According to fishermen, nothing else is required to salt sterlet caviar: just salt and pepper. When serving, add finely chopped regular or red onions, young green onions, herbs, and a little olive (other) oil to the salted caviar (for variety).
There is an opinion that with such high-speed salting, caviar, due to the presence of fat in it, acquires a brown-green tint and does not look particularly attractive, so it is more often salted in a brine called brine or brine.
How to salt sterlet caviar in brine
They prepare a brine so strong that it floats in it. a raw egg, onion or potato. Take fine salt, good quality: for 100 g of caviar 125 g of salt (or a little more). The volume of brine should be three times greater than that of caviar.
Add salt slowly into boiling water in small portions and stir. Boil until the salt begins to crystallize (a white coating in the form of a crust of salt crystals.). Far Eastern fishermen advise boiling any brine (even repeatedly used, which is stored throughout the poutine) for at least 15 minutes.
Salting sterlet caviar in time depends on its expected shelf life. If caviar is salted for instant consumption, stir until the caviar, absorbing the salt, begins to knock on the walls of the dish. Usually kept in brine for about five minutes. For long-term preservation, the holding time is increased to 20 minutes.
It’s even better to pour the caviar for preservation twice with brine, dividing it into 2 parts. Keep in brine for 7.5 minutes each time. (If you pour five-minute caviar twice, then keep it for 2.5 minutes). Double fill will allow you to better clean the caviar from residual blood and impurities.
Then the water is allowed to drain well, hanging the eggs in a gauze bag. This process takes several hours. Better than a day. During this time, the caviar ripens.
The process of salting sterlet caviar in brine is completed. The result is a delicate, crumbly, grainy delicacy with a pleasant black color.
If there is an excess amount of caviar, it is laid out in jars, which are first doused with boiling brine. All utensils used for salting sterlet caviar are treated in the same way. Pour a couple of tablespoons of vegetable oil on the bottom and the same amount on top. Store for a couple of months.
A large amount of caviar is eaten with spoons: either pure caviar, or mixed with onion, fresh dill and vegetable oil. Caviar is delicious with hot boiled potatoes. A small amount is served on halves of boiled eggs, on pieces of bread, pre-greased with butter.
The answer to the question of how to salt sterlet caviar at home is given.
Now the promised bonus:
Recipe for camp smoking sterlet
Rub the fish inside and outside with salt mixed with ground pepper. The abdomens are opened and spacers are inserted inside. The carcasses are hung on branches in the form of spears. When the fire burns out (there is no longer a blazing column of fire), they surround the fire with spears, sticking them into the ground on the leeward side. A thick, wet aspen log is placed in the fire pit. After 1-2 hours, the most tender smoked fish is ready. You shouldn’t leave it unattended; magpies and crows will peck at the tasty prey.
Black caviar is the name given to the caviar of sturgeon, beluga, stellate sturgeon and sterlet. Like any caviar, black caviar is the concentration of useful substances contained in fish. Historically, the centers of black caviar production in Russia are the Volga and Caspian Sea basins. IN last years, due to the steep decline in the sturgeon population in these places, caviar production is prohibited.
You will need
- – caviar of beluga, sturgeon, stellate sturgeon or sterlet;
- - salt.
Instructions
1. Make an incision with a sharp knife along the belly of the fresh fish. It is very important not to damage the film in which the caviar is located, and to prevent spillage of bile. Remove the caviar from the belly of the fish, separate it from the intestines, then remove it from the film, rub it through a sieve (in industrial production, this is done using mesh on a frame with a certain mesh size through which the caviar is passed) and place it in a glass container.
2. Cover the caviar with fine dry table salt in a ratio of 5% of the weight of the caviar. The salting lasts for several minutes, the caviar is ready, but it is difficult to preserve it as a lightly salted product at home, because the storage temperature must be strictly maintained from about to - 3°C. Place the salted caviar in a small glass container, seal it hermetically and pasteurize the caviar at least 2 times.
3. Prepare pressed caviar: carefully remove the caviar from the fish, separate the caviar in the film from the other entrails, rinse, then roll in salt and place on the salt (the total salt consumption is 10% of the weight of the caviar in the film). Make the salt in a container so that the outstanding juice flows out freely. Remove the salted caviar in the film from the salt, leave it in a cool place at a temperature of 5-6 ° C to dry and dry, then free the dried caviar from the film and crush it with a masher. To obtain a homogeneous mass, add a small amount of warm brine and lightly compress the caviar, placing it in gauze under a board with a weight.
4. Prepare yastyk caviar: remove the caviar in a film (yastyk) from the fish, separate from the entrails, rinse, pour over strong boiling water and salt in strong brine (at least 15% of the weight of the oysters). Store the caviar in brine in a cool place and eat it without peeling off the film.
5. Prepare ternary caviar: remove the caviar from fresh fish, pass through a sieve, removing the film, pour in warm, strong brine, stir and place in a sieve or colander, allowing to drain completely. Seal the completely dehydrated caviar in sterilized glass jars and store in the refrigerator.
When salting caviar, there is often a need to clean it from films, which are called yastyki. Otherwise, its taste will suffer greatly - it will taste bitter.
Instructions
1. Prepare brine for caviar. For one liter of purified water you will need about 3 tablespoons of salt. If the caviar was previously frozen, defrost it in cold water in advance.
2. Take such a quantity of brine that you can then completely immerse everything prepared for processing into it. caviar. An enamel container is best suited for these purposes.
3. Bring the brine to a boil over medium heat and cool it slightly. Check the temperature - throw a small slice of caviar with film into the brine. If the film turns white, but the caviar itself does not change its color, then the temperature is suitable. If it suddenly changes color and, moreover, has hardened, the water is still too hot, and you will have to wait until it cools down to optimal temperature(approx. 60°C).
4. Once the temperature reaches the desired limit, place all caviar into the solution for approximately 30-35 minutes. After that, taste it. If it seems to you that the salt is still unsatisfactory, the time of keeping the caviar in the solution should be increased. And if you decide that there is too much of it, rinse it caviar 1-2 times under a weak stream of water.
5. When the quality of the salting matches your taste, proceed further. Take an ordinary kitchen whisk and start stirring thoroughly caviar. The biggest films will remain on the rim. Remove them while stirring.
6. Post it a little at a time caviar, now freed from films, onto gauze to drain the water. If films are not completely removed, take a paper napkin and lightly press it onto the gauze with the caviar laid out. This will help you both dry it and clean it virtually completely.
7. Hang the gauze with caviar for 30 minutes so that the water completely drains. Using a teaspoon, carefully collect the finished caviar in a jar and put it in the refrigerator.
Note!
Eating caviar homemade without heat treatment and improper salting time leads to severe food poisoning.