Black caviar is called sturgeon, beluga, stellate sturgeon and sterlet caviar. Like any caviar, black caviar is the concentration of nutrients contained in fish. Historically, the centers of caviar production in Russia are the Volga and Caspian Sea basins. In recent years, due to a sharp decline in the sturgeon population in these places, caviar fishing is prohibited.
It is necessary
- - caviar of beluga, sturgeon, stellate sturgeon or sterlet;
- - salt.
Instructions
Step 1
Use a sharp knife to cut along the belly of the fresh fish. At the same time, it is very important not to damage the film in which the caviar is located and to prevent bile from spilling out. Remove the caviar from the belly of the fish, separate it from the intestines, then free it from the film, wipe it through a sieve (in industrial production, for this purpose, nets on a frame with a certain mesh size are used for this, through which caviar is passed) and put in a glass dish.
Step 2
Fill the caviar with fine dry table salt in a ratio of 5% by weight of the caviar. The ambassador lasts for several minutes, the caviar is ready, but it is difficult to preserve it as a lightly salted product at home, since the storage temperature must be strictly maintained from about to - 3oC. Place the salted caviar in a small glass container, seal it hermetically and pasteurize the caviar at least twice.
Step 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 put on salt (the total salt consumption is 10% of the weight of caviar in the film). Make the salting in such a container that the juice that stands out flows freely. Remove the salted caviar in a film of salt, leave it in a cool place at a temperature of 5-6 ° C to dry out and dry, then free the dried caviar from the film, crush it with a crush. To get a homogeneous mass, add a small amount of warm brine and lightly compress the caviar, placing it in cheesecloth under the board with the weight.
Step 4
Prepare roe roe: remove the roe in a film (roe) from the fish, separate from the entrails, rinse, pour over with boiling water and pickle in a strong brine (at least 15% of the roe weight). Store caviar in brine in a cool place, eat without peeling the film.
Step 5
Prepare triple caviar: remove the caviar from fresh fish, pass through a sieve, separating the film, pour warm strong brine, mix and discard on a sieve or colander, let drain completely. Seal completely dehydrated caviar in sterilized glass jars, store in the refrigerator.
