Salting caviar at home is not too difficult. The main point to pay attention to is the type of product. There are certain subtleties of caviar salting, depending on its variety. The method of pre-processing of the product is also different.
Salmon caviar
Salmon caviar is ideal for salting at home. However, special attention should be paid to the structure of this product. The fact is that such caviar, as a rule, is covered with a thin film, which must be removed. Otherwise, such a component will spoil the impression of the prepared delicacy.
For 1 kg of salmon caviar, you will need 80 g of salt and 1.5 liters of water. Decide immediately on the container for salting. You can use containers, but for making blanks it is better to take small glass jars with lids. Remove caviar from the films.
For making salted caviar at home, it is better to use rock salt with large particles. Chopped varieties can easily oversalt the product.
Bring the water to a boil and add the existing salt. Cool the brine to a slightly warm temperature. Please note that under no circumstances should caviar be poured with hot water or boiling water. The eggs will instantly lose color and may cook. In brine, the caviar should be marinated for 15 to 20 minutes.
The next stage is the most painstaking. Remove caviar from the liquid and put on cheesecloth. Wait until the water is completely drained and carefully examine the eggs. Remove all unnecessary components. In caviar, for example, small films can come across if you have not removed it too carefully. It is better to extract the burst eggs as well. This procedure is easier to carry out with tweezers.
The last stage of salting caviar will be rolling it into jars. Pre-sterilize containers with lids. It is better to use small jars, otherwise the caviar can quickly deteriorate or change its taste.
How to salt caviar of other fish
The principle of preparation of the brine for salting caviar is usually standard. The preliminary method of processing eggs is fundamentally different. If the caviar of salmon fish should never come into contact with water repeatedly, then the salmon of pike caviar, on the contrary, implies frequent washing. The film is removed from it by immersion in water and thorough stirring with a fork. Excess components float to the surface and are easily removed.
Do not use unripe caviar for salting. Such eggs are very weak, often burst and are absolutely not suitable even for short-term storage.
Pike caviar is also washed in another way. Cold water is poured into a saucepan, while the eggs are thoroughly mixed with a fork, and then changed to hot. The processes are alternated until the water becomes completely clean and the caviar is uniform.
It is fashionable to salt pike caviar not in brine, but in a dry way. After thorough processing, place the eggs in a deep bowl. Prepare iodized salt and vegetable oil. Add salt and vegetable oil to the caviar in small portions, stirring the contents with a spoon. Small breaks should be taken between the alternations of salt and vegetable oil. The eggs will absorb the salted oil and slightly increase their volume. It is necessary to continue the procedure until the caviar acquires the desired taste.
