Salmon caviar belongs to red - it is caviar of such fish as pink salmon, chum salmon, sockeye salmon, coho salmon, Atlantic salmon, or salmon, trout, taimen and so on. Although red caviar is less valued than black caviar, it is also a valuable food product that has high taste and contains a large amount of useful substances. As a rule, salmon fish are sold in stores and in markets already gutted, but if you happen to buy, for example, un-gutted pink salmon, it may well contain caviar that can be salted at home.
It is necessary
-
- caviar;
- water;
- salt;
- sugar.
Instructions
Step 1
Directly in the fish, caviar is in two cavities, which are called ovaries. These cavities are interconnected by a thin film. In order to salt the caviar, you must first get rid of these films. Take gauze and, rolling it several times, make something like a "sleeve". Place the caviar there and begin to rinse it under a gentle stream of water, rotating the caviar along the entire length of the sleeve. After such washing, the films will remain inside, on the surface of the gauze, and you will have caviar ready for salting.
Step 2
Caviar, like many other products, such as fish and lard, is salted in brine. Tuzluk is a highly saturated saline solution. To make it, dissolve salt and sugar in water in the ratio of two tablespoons of topless salt and two teaspoons of sugar per glass of water. If in doubt about its strength, then it can be checked as follows: peel medium-sized potatoes and dip them in brine. If she floats on the surface or near, then the desired fortress has been reached.
Step 3
Boil brine. After it has boiled, cool it to room temperature.
Step 4
Pour the prepared caviar with brine. You can also fold the caviar in cheesecloth, tie it like a bag, and dip it into brine. Leave it on for 1 hour.
Step 5
After an hour, discard the caviar in a colander, drain the brine, and rinse it thoroughly with running water. If you used a gauze bag, just take it out and rinse the caviar directly in it.
Step 6
Such caviar cannot be stored for a long time, even if you roll it up in a jar, because it will not contain the necessary preservatives that are added to the caviar prepared at the factory. It is best to consume home-salted caviar within 1-2 days after preparation. It can also be frozen, but it only makes sense if you have a lot of caviar or want to save it for a special occasion.
