Probably, it is difficult to find a person who would refuse a morning sandwich with butter and red caviar. It is not only very tasty, but also extremely healthy and is considered a delicacy for a reason. You can buy caviar in almost any store, but sometimes when buying fresh pink salmon, you can find a surprise in it - caviar, and there is a lot of it. If you are lucky and you become the owner of raw caviar, then you can salt it at home, yourself.
Instructions
Step 1
The caviar is enclosed in a transparent pouch - yastyk, it must be removed. If the caviar is ripe - large with pronounced, transparent eggs, then it will be quite easy to separate it - you can even do it with your hands. Cut the film in several places, divide the eggs into several parts, and with light massaging movements, trying not to press the eggs so as not to crush them, roll them out of the yastik sacs. Remove remnants of empty films.
Step 2
If the caviar is not yet fully ripe, it will be more tender and shallow, so the eggs may burst in the hands. In this case, pour boiling water over the yasty. It will turn gray, become hard and can be gently removed from the eggs.
Step 3
Pour the caviar cleaned from the roe with brine. A liter of water requires 60-70 grams of table salt. Experienced fishermen check the degree of its readiness with the help of peeled raw potatoes - as soon as they surfaced - brine is ready and there is enough salt.
Step 4
Pour the caviar with the resulting brine and let stand for half an hour - an hour. The longer the caviar is in the brine, the saltier it will be. When the salt test is satisfactory, put the caviar on a sieve or sieve so that all the liquid is glass.
Step 5
Transfer the caviar to a glass jar with a hermetically sealed lid and refrigerate - the product is ready to eat. If there is a lot of caviar, then put it in jars, smooth the surface and pour a little olive or unscented sunflower oil on top. So it can be stored in the refrigerator for a month without losing quality.
