Red caviar is a very healthy and nutritious product. It contains a lot of protein, vitamins, a huge amount of trace elements. Red caviar is recommended to be included in the diet for people in need of enhanced nutrition.
Homemade red caviar is prepared quite quickly. It can also be salted for a long storage period. Caviar in fish is located in two cavities, which are called ovaries. To salt the caviar, the ovaries must be removed. In the food industry, special coarse-mesh sieves are used for these purposes, through which the caviar is rubbed. At home, she is freed from yastiks in the following ways.
Method number 1. Rub the eggs through a sieve, the cells of which are 3-4 times the size of the eggs. Cut the jaw on one side and turn it out to form a flat film. Place it caviar down on a sieve and rub gently. Too much pressure can damage the eggs.
Method number 2. Build a sleeve of several layers of gauze, inside which put the pins. Start rotating the sleeve under running water. The films will remain on its inner surface.
Method number 3. Use a mixer. Leave one serpentine nozzle on the appliance. Attach the yast with caviar to the nozzle, turn on the lowest speed. In a few seconds, the film will be wrapped around the nozzle. During the preparation of caviar for salting, it is necessary to remove unripe eggs and lopans - the skins of burst eggs. They turn white when washed.
Pour the prepared red caviar with brine (saturated salt solution). For its preparation you will need: 2 tbsp. l. salt, 2 tsp. sugar, 200 ml of water. Boil the solution, cool to room temperature, then pour in the red caviar and put in a cool dark place for half an hour or an hour. Salting time will depend on the maturity of the caviar, its size, so it is recommended to try it to determine whether it is ready. Drain the liquid, rinse the caviar under running water, then fold it on a fine sieve so that the water is glass. The product is ready to use. Caviar salted in this way is stored in the refrigerator for no longer than 2 days.
For salting caviar at home, do not use iodized salt or extra salt.
At home, you can salt red caviar for long-term storage. Free the eggs from the roe. Prepare a saturated saline solution by gradually dissolving table salt in boiled water. In order to find out the saturation of the solution, immerse the peeled potato tuber in it. Add salt to the inlet until the tuber floats. Fill the caviar with the prepared brine and leave for 3 hours. After insisting, put the caviar on cheesecloth and rinse it with ready-made saturated saline solution. Prepare the jars: wash thoroughly, sterilize and refrigerate. Put the washed caviar in them and cover to the very top with hot refined sunflower oil. After that, roll up the cans.
Jars with reusable screw caps can be used.
Store jars of red caviar in the refrigerator on the bottom shelf. Check it for freshness during storage. Smell the product before use, it should smell the same as fresh. If the smell is unpleasant, or the caviar has changed its appearance, most likely it has deteriorated, you should not eat it.
