Red caviar is a real delicacy, a traditional filling of Russian pancakes, which has not only a delicious taste, but also a whole range of useful microelements. If earlier this delicacy was available only in industrial design, now any housewife has the opportunity to pickle caviar at home.
It is necessary
- - one unpeeled pink salmon carcass;
- - gauze;
- - two deep plates;
- - salt;
- - sugar;
- - boiled hot and cold water
Instructions
Step 1
Open the belly of the fish and remove the eggs, doing this carefully, taking care not to damage the plastic bags. If the film has burst, rinse the eggs with a saline solution made at the rate of 40 g of salt per 1 liter of water, immediately remove the broken eggs. If the bag is intact, rinse the caviar with plain cold water.
Step 2
Fold the cheesecloth in two layers and place all the caviar on top of it. Pour boiling water into one deep plate, and plain cold water into the other. Clamping the edges of the gauze tightly, dip all the caviar in boiling water, rotating and stirring for one minute. Then dip the caviar in cheesecloth in cold water. The film will become "boiled" and will help separate it from the eggs.
Step 3
Free all eggs from the film. This can be done in any way convenient for you: manually, freeing each egg; rubbing the eggs through the grate, while the size of its cells should be 4 times larger than the eggs themselves; using a sleeve made of gauze. If caviar in a film is placed inside such a sleeve and rotated under a stream of running water, then the entire film will "cling" to the inner surface of the gauze. You can also use a household mixer. Take one serpentine nozzle and at the lowest speed, attach the edge of the nozzle to the film, it will twist onto the nozzle and easily separate from the eggs.
Step 4
Next, you should thoroughly rinse the caviar. To do this, transfer the peeled eggs to a sieve, rinse and wait until all the water has drained off.
Step 5
Salting of caviar can be done in two ways: with brine or without it. Tuzluk is a highly concentrated saline solution. To prepare it, you need to mix 2 tsp. sugar and 2 tbsp. salt without a slide in 1 glass of water, cook the mixture until completely dissolved, then cool to room temperature. Next, fill the caviar with brine and leave for an hour. Rinse it under running water and fold it onto a sieve. The caviar is ready. Transfer it to a jar and store in the refrigerator.
Step 6
Salting without brine. Combine sugar and salt in a 1: 2 ratio. Put the caviar in a glass or porcelain dish, add a mixture of salt and sugar and mix everything thoroughly. Cover the caviar and place the weight on top. After 5 hours, your caviar is ready.
