If you are lucky enough to purchase large chilled salmon, it may come with caviar. The weight of caviar is sometimes up to a quarter of the weight of the fish. What to do with so many delicacies, because during storage it will inevitably deteriorate? To prevent this from happening, freeze the caviar.
It is necessary
Instructions
Step 1
Before freezing the caviar, salt it - this will allow you to preserve the caviar for a long time without changing color, losing its presentation and taste. Prepare a solution for rinsing ovaries (film bags with caviar). To do this, dissolve coarse salt in water at the rate of 1 tablespoon per liter, boil and cool to room temperature. Prepare brine - a concentrated solution for salting caviar. To prepare brine, they usually take salt and sugar (200 g of salt and 50 g of sugar per liter of water). Dissolve them in water, bring to a boil and cool to room temperature. The volume of the brine should be at least twice the volume of the caviar.
Step 2
Butcher the fish and remove the ovaries from the abdominal cavity. Rinse them with salted boiled water, removing dirt, unripe ends and burst eggs in places of film breaks. Separate the eggs from the films. To do this, you need a large mesh, the size of the cells of which is 3-4 times the diameter of the eggs. The ideal option is a tennis racket, which must first be thoroughly rinsed and dried. Spread the yast open and spread it on the net with the eggs facing down. Place suitable utensils under the net. Place your palm on the film and in a circular motion, without pressing down, wipe the caviar through the net. If a lot of liquid forms when rubbing, this means that you are applying too much force and the product is choking, or the caviar is stale or unripe.
Step 3
Pour brine over the caviar and refrigerate for 2 hours. Before freezing caviar, it must be thoroughly dried: the less liquid remains in it, the more appetizing and tasty it will be. Pour the brine through a fine sieve and let the liquid drain completely. Cover the wooden board with a cloth towel and spread the caviar on it in a thin layer for 1-2 hours.
Step 4
Prepare glass jars with lids, best portioned, small. Divide the prepared caviar into jars, seal it tightly and place in the freezer. Freeze caviar as quickly as possible. In this case, large ice crystals are not formed inside the eggs, which damage their shell, and when thawed, they will remain intact. If you have a modern freezer with a quick-freeze function, turn on this mode.
Step 5
The most important thing when handling frozen caviar is the ability to defrost it properly. Quick defrosting will cause the caviar to become runny and snotty. This will not affect the taste, but such a product can no longer be served on the festive table. Defrost the caviar gradually. First, put the jar in the refrigerator for 10-12 hours, and then finish defrosting at room temperature.
