At home, you can salt fish of any species, except for sturgeon, the salting of which requires special refrigeration equipment and professional skills. The recipe for salting carp caviar is suitable for salting caviar of any river fish.
It is necessary
-
- caviar,
- salt
- sunflower oil.
Instructions
Step 1
Method number 1.
Cut the fish carefully so as not to pour bile on the caviar, otherwise the caviar will become bitter and unsuitable for food.
Step 2
Rinse the eggs with caviar removed from the fish with boiled water.
Step 3
Place a layer of salt about 1 cm thick on the bottom of a deep saucepan.
Step 4
Place carp roe yastiki in rows on the bottom of the pan.
Step 5
Fill the caviar with salt. Calculate its amount: salt should be 12-15% of the weight of caviar.
Step 6
Place the saucepan with caviar in a cool dark place.
Step 7
The caviar will be salted for 3-5 days. After this time, drain the resulting brine from the pan. Take out the eggs with caviar and rinse them twice in warm boiled water, then put them in jars prepared for salting: glass jars scalded with boiling water. Roll up the cans tightly and store in a cool, dark place.
Step 8
Method number 2.
Place the carp caviar in a bowl. Take a sharp knife with a narrow blade and carefully cut through the films on the calf.
Step 9
Prepare brine - a saturated solution of table salt. For this, salt is taken at the rate of 100 g per liter of water and boiled in a saucepan.
Step 10
When the brine boils, without cooling it, pour the caviar with the solution.
Step 11
Stir the caviar thoroughly with a fork for three minutes to cut another whole film.
Step 12
Drain the brine. Prepare a fresh salt solution and refill it with caviar.
Step 13
Stir the caviar with the brine again for three minutes. Films should be wrapped around a fork.
Step 14
Drain the brine. Dark balls appeared on the caviar - this is a rolled film. Select and discard it.
Step 15
Cook the brine again, bring to a boil and add caviar to it a third time.
Step 16
Stir the caviar thoroughly. In this case, the brine should be noticeably cleaner and more transparent than the previous 2 times.
Step 17
Discard the caviar on a fine sieve and leave for 10-15 minutes to drain excess water.
Step 18
Take a 1 liter glass jar scalded with boiling water. Pour 2 tablespoons of oil into it.
Step 19
Fill the jar with caviar to 75%, pour a teaspoon of salt (with a slide) on top and stir.
Step 20
Add caviar to the top of the jar, cover with sunflower oil (approx. 5 mm layer).
21
Close the jar of caviar with a plastic lid and refrigerate overnight.
