The abundance of different types and brands of red caviar on store shelves is amazing. Beautiful, tasty, healthy, it will look good both on a sandwich and on a festive table in a crystal vase. Red caviar is obtained from Far Eastern red salmon species (chinook salmon, chum salmon, pink salmon, sockeye salmon, coho salmon). The best is the one made from pink salmon. How to make a delicacy at home?
It is necessary
-
- caviar
- salt,
- sugar
- salting container
- gauze / sieve
- water
- banks.
Instructions
Step 1
Take the caviar yastiki. The yastyk is a film bag in which the fish carries caviar. Separate the eggs from the film surface.
Step 2
Rub the caviar through a special sieve with cells corresponding to the size of the eggs. If there is no sieve, it doesn't matter. A regular badminton racket will do. Gently rub the caviar through the racket with the egg container underneath. The films will remain on the racket, and the eggs themselves will pass through the holes already cleaned.
Step 3
Sterilize the jars in advance where you will put the ready-made caviar. So that the caviar does not disappear, the jars are scalded with boiling water or sterilized with hot steam.
Step 4
Start salting. There are several types of it. Let's consider two main types of salting of red caviar.
Step 5
Take 3 tablespoons each. salt and 2 tbsp. sugar for every kilogram of raw caviar. Mix it all gently and place in sterilized jars. Refrigerate the jars for 4-5 days. After that, you can eat the caviar. This delicacy has a short shelf life, but it is much more tender, fresh and smells like the sea.
Step 6
The second salting method is as follows. Place potatoes or a fresh chicken egg in a container. They must be well washed and dried. Pour in water. Add salt in a container, stirring occasionally, until the egg or potatoes float up. Take out the egg / potatoes. Boil the salted liquid for about 3-5 minutes. Let the liquid cool to 25-40 degrees. The brine for pickling is ready, it should be about 3 parts for 1 part of caviar. Put caviar, already peeled from films, in brine for 5-7 minutes. Drain everything through cheesecloth or a fine sieve. Let the remaining water drain. The caviar is ready. You can then put it in sterilized jars and roll it up. Don't forget to put the caviar in jars in the refrigerator or cellar. You can eat caviar prepared in this way in two days. This method of cooking red caviar allows it to be stored much longer.
Step 7
For very long storage, red caviar is prepared in the second way, keeping it in brine for 20-25 minutes. It will be salted much more and its shelf life will increase. Salt is the main preservative for red caviar. If you plan to eat it in a short time, then you can salt it in the second way for 5 minutes, put it in jars and preserve it in the refrigerator for only 2-3 hours.
