Sometimes caviar is found in unpeeled pink salmon bought at the market or in a store. Frying it is not worth it, because when heated, red caviar turns white and becomes tough. The best is to salt it, there is nothing complicated about it.
Instructions
Step 1
The main rule is to free the caviar from the ovary, the film bag on which it is kept in the fish. In industrial conditions, in fish factories, caviar is separated by rubbing it through a special coarse mesh sieve. It can be made easier at home. Roll up a bag of several layers of cheesecloth, put the caviar on the film and rinse with water. Rotate the caviar all over the bag at this time. Thus, unnecessary films will remain inside on the gauze, and the caviar itself will become crumbly, ready for salting. You can separate the caviar from the film by simply placing the yastyk on a cutting board and scrape off the eggs with the blunt side of the knife. Some, to get rid of the films, vigorously beat the caviar for a while in a tall bowl with a fork. You can hold the bag of caviar in hot water and gently roll it between your palms, the curled film will remain on the gauze. Sometimes caviar is salted directly with the ovary, this is called the ovary ambassador.
Step 2
After the caviar is prepared, prepare the brine. This is the name of a saline solution of a certain saturation for salting caviar or fish. For 1 kg of caviar, 4 liters of solution will be required. Pour 4 liters of water into a saucepan and dilute 1 kg of salt in it. Put on fire and simmer for about 6-8 minutes. All the salt should dissolve, the sediment will be at the bottom. Cool brine to room temperature and carefully pour caviar into it, do not pour out the sediment. Keep it in this solution for 7-10 minutes. If you plan to store it for more than two days, keep it longer, 20-25 minutes. It is better to try the caviar, if it seems undersalted, leave it in the solution for a couple of minutes. Then pour the contents of the pan into a fine colander or cheesecloth and let the remaining brine drain out.
Step 3
You can add a teaspoon of vegetable oil to the prepared caviar so that the eggs do not stick together. Then put it in a jar and refrigerate for a couple of hours. The caviar is ready.
