If the hostess has at her disposal fresh caviar of chum salmon or other red fish, it can be salted in a homemade way, which is quite simple and practically does not differ from the industrial one.
It is necessary
1 kg of caviar, 1 kg of salt, 3 liters of water, 2-3 tbsp. odorless vegetable oil, sieve or gauze, colander, glass container
Instructions
Step 1
If the caviar is of good quality (in a film without damage), rinse it with ordinary tap water in a colander. If the film is damaged, rinse the caviar with salted water (dilute 40 grams of table salt in 1 liter of water). In the process of washing, remove from the mass damaged eggs, lopans, film remnants, any light threads, so that the caviar takes on a uniform, beautiful appearance.
Step 2
Prepare brine (brine). Bring the salt and water to a boil. Let the brine cool completely. Strain through cheesecloth or sieve. Let cool. Do not pour caviar with hot brine!
Step 3
Pour the prepared eggs with chilled brine for an hour. If you plan to keep the caviar in sterilized jars to increase its shelf life, keep the caviar in the brine a little longer. Regular salted caviar is stored in the refrigerator in any non-reagent container for up to a week.
Step 4
Place the caviar soaked in brine on a sieve. Wait until the brine is completely drained from it, it will take about an hour and a half. Add neutral vegetable oil, such as corn oil, olive oil, to the caviar. The oil is added to make the eggs look beautiful and prevent them from sticking to each other.
Step 5
Divide the caviar into glass jars, cover with parchment paper, close the lids and place the jars in a cool place. The fact that the caviar has disappeared, has fallen into disrepair, is evidenced by the changed smell of the contents of the can. Remember the taste and smell when salting caviar. It is this aroma that should remain for the entire storage period of the product.
Step 6
Store salted chum salmon caviar in the refrigerator for up to two weeks. If you do not plan to use it in the near future, then roll it up (sterilize) it in jars. In this case, it will last much longer than usual. Roll up the finished product in sterile steam-treated jars, close them with sterilized lids. Store sterilized caviar in a cellar, another cool place.
