Almost no holiday in the house is complete without red caviar. This delicacy is considered a find for gourmets. Red caviar is considered to be caviar of salmon species. It can be not only red. In reality, red caviar has many shades. This is due to the degree of pigment content in it from carotenoid substances dissolved in fat droplets. Red caviar can only be grainy. When choosing such caviar, you need to pay attention to the following features: the eggs should be large, of the same size and not stick together.
Red caviar is unique in its nutritional qualities, because it contains proteins necessary for the normal functioning of the body, "correct" fats (polyunsaturated), minerals and vitamins (A, B, C, D). This natural delicacy has a beneficial effect on the human nervous system, strengthens and maintains immunity, and contributes to the good prevention of rickets. Caviar is even used in cosmetology.
The energy value of caviar is about 250 kilocalories per 100 grams of product, which is an average indicator, but provides a charge of energy during heavy physical exertion.
Unfortunately, not everyone can afford to buy ready-made red caviar. But cooking at home according to a successful and easy recipe is much easier. Moreover, the homemade delicacy is always fresh.
Lightly salted caviar
First of all, you need to choose the right fish with caviar. There is almost a 100% chance that the purchased females will be with caviar, since they are caught during the spawning period. The female fish can be distinguished by its rounded shapes, less pronounced color of the scales.
Several methods of separating eggs from fish are practiced. The most common and easiest cleaning method is manual. The eggs are carefully separated from the sacs.
After that, the eggs are reclined on a sieve covered with gauze, carefully washed and separated from the remnants of the films.
The recipe for making brine is very easy: two tablespoons of coarse salt and one tablespoon of sugar are dissolved in a glass of water. The caviar must be kept in such a solution for only seven to nine minutes. With a longer exposure, the caviar will no longer be slightly salted.
Next, the caviar is dried on a gauze cloth and placed in a glass jar. And, as the final stage, 0.5 teaspoon of sunflower or olive oil is added.
The dish is ready to eat!
Lightly salted caviar by dry salting method
About one hundred grams of caviar is sprinkled with one teaspoon of table salt and half the same spoonful of sugar. Gently mixing everything, leave to stand for five minutes. This procedure is repeated three times.
Next, the caviar is spread on a wire rack to drain all excess liquid and salt.
All that remains is to carefully transfer the finished caviar into a glass jar, the walls of which are preliminarily greased with sunflower or olive oil.
A little trick: in order to prevent the caviar from sticking together, you can add 0.5 teaspoon of sunflower oil to the jar.
Caviar prepared using this method can be frozen and kept in the freezer for six months without losing its taste.
The dish is ready!
Salting pink salmon caviar at home
Salmon caviar contains a wide variety of useful components, such as retinol, polyunsaturated fats, vitamins A, B, E and D. In addition, this delicacy has an amazingly pleasant and rich taste. Caviar Ambassador at Home is a great alternative to expensive store-bought caviar.
When preparing caviar for salting, it is necessary to separate it from the film - the so-called yastyk.
As described earlier, this can be done by hand, either with a wire rack or colander, fork and warm water, or with a colander. The main task is to separate the eggs from the ovary without damaging the first ones.
The homemade classic way of salting caviar includes only three ingredients: water, salt and sugar.
The required proportions are as follows: water - one liter, two tablespoons full of salt, sugar - one teaspoon. These proportions are necessary to prepare 400 grams of red caviar.
A deep container is taken, filled with a liter of water, into which bulk ingredients are added. Such a solution must be brought to a boil and cooled to about 40-50 degrees Celsius.
Now you can lay the caviar in the brine. To get a lightly salted product, it is enough to keep the caviar for fifteen minutes. For lovers of more salty, caviar can be aged for up to 30 minutes.
After aging, it remains only to drain the brine.
The above step-by-step method of salting caviar is a classic, more successful and easy method of cooking caviar at home.
Royal style caviar with cream and onions
Required ingredients: 200 grams of red caviar, 1 small onion, 25 grams of moderate fat cream, one teaspoon of salt and a little pepper.
Wash the caviar, separate from the foil and put in a deep bowl. Chop the onion finely and send to the caviar. Sprinkle caviar with onion with salt and pepper and mix gently. Top with a little cream and gently pour over the cream and mix again.
Cover the container with a lid or cling film, let stand for about an hour. The dish is completely ready. Caviar can be laid out in banks.
Express salting of salmon caviar in lemon juice with herbs
For salting, you need to prepare: 0.5 kg of red caviar, one tbsp. a spoonful of salt, 100 grams of oil (sunflower or olive), one lemon, half a teaspoon of black pepper and herbs to taste.
Caviar is laid out in a deep container. Add salt, pepper, lemon juice and oil on top. It is necessary to cover everything and send it to the refrigerator for two hours. After aging, you can sprinkle the finished caviar with chopped herbs.
A little trick: for piquancy and richness of taste, you can replace black pepper with white.
The dish can be served at the table.
Salted pink salmon caviar for long-term storage
To prepare one kilogram of caviar in this way, you will need 1 kg of salt, 3 liters of water and 3 tablespoons of vegetable oil.
You will need to take a large saucepan. Water is poured into it, brought to a boil. Salt is added before boiling. Next, you need to leave the brine to cool. The caviar is carefully laid out in the finished brine. The degree of exposure depends on the desired "salinity" of the finished product - from 10 to 25 minutes.
After keeping the caviar in brine, it must be carefully drained through a sieve, without violating the integrity of the eggs. Allow all the brine to drain.
Next, the caviar is laid out on paper towels for 2 hours so that the moisture from the surface is completely dry. The eggs are lubricated with sunflower oil and sent to glass containers.
Delicious classic long-term storage caviar ready to eat.
Secrets of storing red caviar
In order to preserve the original taste and all the positive qualities of red caviar, there are certain rules for storing this product.
It is recommended to keep the prepared product in glass jars, since in metal cans the product loses its taste due to the fact that oxidation processes begin, and this will spoil the product.
You can keep caviar in the freezer, but it is undesirable, since it will lose some of its beneficial properties.
The most suitable temperature for storing salted red caviar is from -2 ° C to -6 ° C.
The product is recommended to be stored for no more than two days.
Observing simple and uncomplicated rules for the preparation and storage of this wonderful delicacy, you can always enjoy its excellent and exquisite taste.
It is possible to decorate any festive table with red caviar. There are a huge number of caviar-based snacks. In addition, this delicacy is added to various salads, pancakes are stuffed, used in the preparation of rolls and sushi, as decorations for serving various dishes to the table.
