How to pickle ide caviar at home. Salting caviar at home, cooking features

Greetings, dear guests of my homemade recipes!

If you have looked at this page, then, most likely, you are looking for the answer to the question: how to pickle caviar. The task is not difficult and quite doable. You can pickle caviar at home quickly and easily, the main thing is to know the rules.

Here and now you will find out the answers to all the questions - how to salt caviar.

Of course, I’m not a fisherman, but I managed to “catch” an excellent fish simply at the market. There is this stuff for every taste - take it, I don’t want it! This time the asp caught my attention. There was such a handsome guy that it was simply impossible to pass by. Its weight turned out to be almost 4 kg and, on top of that, the seller assured that the fish contained caviar. Well, why not take it here!

I would like to note that the asp fish, when small, is quite bony. I don’t like this kind, so I always buy the big one. The seeds in it are large and you can easily remove them without putting yourself in danger.

So, after cutting the fish, I actually found a decent amount of caviar inside. I weighed it and it turned out that there was not a lot of it, not a little, but half a kilogram. Great catch! We will make ambassador of asp caviar!

For this we need:

Ingredients

• Caviar – 0.5 kg
• Kitchen salt (non-iodized) – 8 teaspoons
• Vegetable oil (unflavored) – 2-3 tablespoons

HOW TO SALTE CAVIAR AT HOME

Let's begin our actions by putting a saucepan of water on the fire; we will soon need boiling water. While the water is heating up, let's start with the caviar.

It is usually located in such film bags and in order to get it out of there you need to do the following operation. We cut the film with a sharp knife and carefully separate it from the caviar.

We perform this action until we release all the available caviar. If there are small pieces of film left somewhere, don’t worry, you will remove them during further preparation of salting the asp caviar.

Our next mandatory action will be heat treatment. It should not be neglected in any way, so as not to expose yourself to the danger of poisoning.

And so, we put the caviar, already freed from the film, into a saucepan with boiling water. Remove from heat and continuously stir the contents of the saucepan with a fork, so that all the caviar is treated with boiling water. In this case, missing pieces of film may remain on the fork, which just need to be thrown away.

As soon as you see (after about 5-7 minutes) that all the caviar has already separated from the lumps and has become a homogeneous mass, you can drain the water. We do this through a colander, having previously covered it with two layers of gauze.

I would like to note that in this recipe my goal is to tell you how to properly pickle caviar in order to end up with a quality product and not have to worry about your health. Therefore, we continue to act in the following order.

Before salting caviar for complete and high-quality cleaning, we will need to rinse it thoroughly. We proceed as follows: take a 2 or 3 liter jar, pour cold water into it (about 2/3 full) and load our caviar into it.

Using a fork, stir the contents of the jar clockwise (about a minute). Next, let the caviar settle to the bottom and drain the water (filter through cheesecloth). We do this procedure 6-7 times.

We put the well-cleaned, washed asp caviar into a deep container and, using a fork, begin to beat it until we see that the consistency of the caviar has not become “fluffy”.

Now it’s time to salt the caviar, that is, we will add salt. For half a kilogram I put 8 teaspoons of regular coarse table salt. You can add more if you like it saltier or decide to store it longer.

I got moderately salted caviar.

Add salt and mix well again. Then add vegetable oil and stir again.

The salting of asp caviar is completed. Close the container with a lid and place it in the refrigerator.

My caviar sat overnight and was ready for use in the morning.

All that remains is to brew aromatic tea, take a loaf, spread it lightly with butter and cover it with delicious caviar. A great healthy breakfast is ready! Let's start tasting.

With this, I completed my task and shared with you a recipe for how to pickle caviar. She turned out simply amazing! Be sure to try it!

With love for you Lyudmila.

P.S. I made an excellent fish roll from asp fillet, the recipe for which I will also share.

Have you decided to fry peled for dinner, but the fish you bought turned out to contain caviar? We suggest salting it. Salting caviar is a simple task, and the result will please everyone.

Secrets of salting peled caviar:

• For salting, it is advisable to use caviar extracted from freshly caught fish;
• Caviar from large carcasses is best suited for salting;
• You need to salt caviar in enamel, glass or plastic containers;
• Iodized salt is not suitable for pickling.

The classic way to salt caviar

You will need:

• peled caviar – 500 grams,
• salt – 1 tablespoon,
• sugar – 1 tablespoon,
• water – 1 liter.

Cooking method

• Pour water into an enamel or glass pan. Add salt (it is advisable to use coarsely ground stone salt, without various impurities) and sugar. Bring to a boil. Salt and sugar should completely dissolve.
• Wash the caviar. We wipe it through an enamel colander to free it from films. If you don’t have a colander, then place the bags of caviar in warm water and start vigorously whisking the mass with a fork, the films will be wound around the fork, and the caviar will be ready for further cooking.
• Dip the prepared caviar into the brine cooled to 50 degrees. Leave it for 15-25 minutes, depending on your own taste preferences (the longer the caviar is in the brine, the saltier it will be).
• Place the salted caviar in a colander to rid it of excess liquid and transfer it to a glass jar. We cork it. We put it in the refrigerator. After 3 hours, the caviar is ready to eat!
• Peled caviar salted according to this recipe must be stored in the refrigerator for no more than 5 days. Bon appetit!

Another way to salt peled caviar

You will need:

• peled caviar – 500 grams,
• rock salt – 2 tablespoons.

Cooking method

• We wash the caviar, being careful not to damage the integrity of the bags in which it is hidden.
• Place the oysters in a container suitable for pickling.
• Sprinkle with salt and put in the refrigerator for 3 days.
• After the specified time, we wash the eggs with the already salted caviar under running warm water. We remove films using one of the methods suggested above.
• Transfer the salted caviar into a glass jar, you can add a little vegetable oil. We put it in the refrigerator for storage (but for no more than 5 days) or try it right away. Bon appetit!

Today, housewives can salt red caviar at home thanks to proven recipes.

The product retains its taste well during long-term storage, but several rules must be followed.

Red caviar is a traditional Russian product. This delicacy will appeal to people of all ages.

Rules for choosing fish with red caviar

Today you can buy pink salmon on the market and in stores, which often contains delicious caviar.

In this case, the holiday will include not only delicious fish, but also a delicacy. Red caviar can be found not only in pink salmon, but also in trout.

Important! To make the right choice, you need to learn to distinguish between males and females.

Particular attention is paid to the back. Only males have a small hump, which is a characteristic difference. Females have a more rounded and even back, and their coloring is pale.

Males have a large jaw and long teeth. The caudal fin has a more even outline and is not divided into 2 parts.

Thanks to such characteristic differences and characteristics, you can choose fish with caviar. Every housewife can prepare a delicious delicacy for the holiday.

Preparing for pickling

Caviar is not served on the table and is not salted together with the film. You can clean it yourself using one of the proven methods. By ovule we mean a thin shell that holds the eggs.

In order for the product to be of high quality, it is necessary to clean the film. This caviar is of higher quality, looks beautiful in dishes and on the table, has a good taste, and is not bitter.

To quickly clear the grains from the film, you can use one of the methods.

All of them are reliable and save time:

Note! It is strictly forbidden to keep pink salmon caviar in too hot water, because the product becomes hard.

These methods will not work if you use frozen caviar. It loses its properties, so it is difficult to revive it. It is better to buy a fresh product, but not artificial or fake gelatin

Popular recipes

When salting caviar, you need to take into account its shelf life. After extraction and treatment to remove the film, the grains must be thoroughly washed. In this state, it can retain its freshness for 8-9 hours.

There is a proven recipe for which you need to take enamel dishes, a fine sieve, water, salt and spices:

1. Bring water to a boil in a saucepan, add spices and salt. Next, the dishes are set aside and caviar is thrown into it.
2. It needs to be stirred gently and kept under the lid closed for 10 minutes. Afterwards the caviar is discarded through a sieve. Once cool, it will keep in the refrigerator for 20-25 days.
3. Housewives also use the second, no less popular method. For salting, take caviar, salt, water, oil. They take the purified product, put it in a deep bowl and chop it with a knife.
4. Next, it is poured with a boiling solution of table salt, mixed and placed on a sieve. Vegetable oil is poured into the jar, filled 70% with caviar and left for 4 hours.
5. After salting, it is suitable for food. The taste of the product is not salty, crumbly, and has a pleasant yellowish tint.

Methods for checking readiness

Ready salmon or sturgeon caviar should have an elastic grain after salting. If it crumbles, this indicates readiness for further use.

Housewives can prepare rolls and make sandwiches. There is a way to check the readiness of the brine.

Take peeled potatoes, throw them into the liquid and observe. If it floats, then the brine is suitable for salting caviar.

If it has a salty taste, then before serving, pour boiled water or strong black tea for 3-4 minutes.

The finished eggs have a bright color, are soft, and moderately salted. When the product is kept in hot water, the caviar becomes hard and hard.

To determine readiness, you need to familiarize yourself with the characteristic taste qualities of the product, which depend on the varieties of fish:

1. Chum salmon. The eggs have a pronounced light orange tint with a reddish tint. The taste is delicate, there is no bitterness.
2. Pink salmon. Its hue is golden or pinkish. The smell is rich, the taste is weak. The grains stick well to each other.
3. Silver salmon. After salting, the eggs acquire a dark orange hue, have a delicate taste, and a slight bitterness.
4. Red salmon. The grains have a deep red color and a slight bitterness.

Storage conditions

To ensure that the delicacy does not lose its taste and that the eggs are soft and not overdried, it is important to store it in glass jars.

The optimal temperature at which the taste of the grains is preserved is 5C.

The container must be sealed tightly so that the eggs do not come into contact with oxygen. If the conditions are met, the product can be stored for about 10 months.

When the packaging loses its integrity or the temperature changes, the shelf life is significantly reduced and the product needs to be consumed faster.

Important! If there is a small amount of caviar left in the jar, and you want to keep it fresh, then scald it with boiling water, and put a couple of slices of fresh lemon on top.

The product will remain fresh for 7-10 days. Before use, it is recommended to add a few drops of olive or vegetable oil. The grains become shiny and taste improves.

Useful video

Pink salmon caviar is a fairly expensive delicacy that has several methods of preparation. To help you choose the right recipe, we suggest you read our article and find out how to pickle pink salmon caviar at home.

Cooking steps

After purchasing whole, uncut pink salmon for home salting, many people are pleasantly surprised by the presence of caviar in the fish. The process of salting the latter consists of several stages:

• defrosting and removing caviar from eggs (film);
• selection and preparation of salt marinade.

At the first stage, it is important not to damage the eggs. To do this, pour unpeeled caviar (500 g) with warm water (1 l) with added salt (3 tablespoons) and leave for 1-2 hours.

After this, transfer to a colander and rinse with hot water. The film quickly rolls up and is easily removed, and the grains retain their integrity.

If you keep the caviar in hot water, the eggs will harden.

There are recipes for salting caviar in jars, but such salting may turn out to be uneven, and the film will still have to be removed before use, so it is more advisable to do this before salting.

Salting pink salmon caviar at home has several preparation technologies. Their main differences are the shelf life of the finished product and the duration of the salting itself. Let's look at each of them in detail.

Wet salting

This recipe for pickling pink salmon caviar, which includes a standard set of ingredients: sugar, water, salt . To prepare 100 g of seafood delicacy, you will need to boil 0.25 liters of water and dissolve 10 g of salt and a pinch of sugar (3-5 g) in it.

Cool the brine to 30-40 degrees, pour in the caviar. The product must sit for 2 hours, then the liquid must be drained. After this, the caviar is ready to eat. For taste, you can add spices, squeezed lemon juice, pickled onions, herbs, etc.

This method of preparing caviar is considered the most delicious, but at the same time it takes longer to prepare. In addition, ready-made caviar can be stored for only 2 days in an airtight container.

Dry salting

If you want the shelf life of the finished product to be longer than with wet salting, then you should salt the caviar using a dry method. The finished delicacy can be stored in the refrigerator for up to 2 weeks, which is especially convenient when salting large quantities of caviar.

So, how to salt red pink salmon caviar at home using the dry method? To do this, you will need the same ingredients as for wet salting, with the exception of water, you need to add oil instead.

For 100 g of caviar you will need 5 g of salt (coarsely ground), the same amount of sugar and half a teaspoon of odorless vegetable oil. All ingredients should be mixed and placed in the refrigerator for 12 hours, after which the caviar will be ready to eat.

Quick salting

How to salt red pink salmon caviar if it is necessary for the product to be ready for consumption after a few hours? Use this pickling method, which only requires sugar and salt.

Mix everything slowly and thoroughly and place in the refrigerator. The product will be ready after 4-5 hours, which is especially convenient if guests are expected or you simply don’t want to wait a long time for the caviar to be salted for a long time. It is recommended to store the finished delicacy for no more than 2 days.

The delicacy will turn out much tastier, healthier and cheaper than store-bought counterparts if it is prepared with your own hands. In our article, we described in detail how to salt pink salmon caviar at home, as you can see, there is nothing complicated about it, so choose the recipe you like and enjoy the delicious delicacy.

When buying red fish, pay attention to its belly; if it is thick, most likely it contains caviar. This product is considered a real delicacy. Every housewife should know how to pickle pink salmon caviar. We'll talk about this in the article.

If you find caviar in pink salmon, under no circumstances should you throw it away. By properly salting the product, you will get a wonderful snack that can be spread on sandwiches, used in salads, and decorated with various dishes.

Before you start salting the caviar, you need to remove the film (eggs) from it. This should be done carefully so as not to damage the eggs.

Chefs suggest using the following methods:

1. Scalding with boiling water. Pour boiling water into a deep container, place the caviar there for a few seconds. Take a sieve with large holes and rub the eggs through it. The film should come off well and remain in your hands. If you don’t have a sieve at home, you can replace it with a coarse grater, or even use a badminton racket.
2. Place the eggs in gauze, folded in several layers. Hold the caviar over a stream of hot water for several minutes, constantly stirring the caviar.
3. Place the caviar in a deep glass bowl. Insert dough attachments into the mixer (without whisks). Turn on the device at minimum speed, bring it to the joints. In a few seconds the film will wrap around the whisk. To use this method, you need to have certain skills.
4. You can cut the eggs a little and carefully remove the eggs with a spoon or fork. Try to do this carefully so as not to damage the eggs.

As you can see, separating the film from the caviar is quite simple. The process will not take you more than 15-20 minutes. If the eggs are not completely removed, the caviar will taste bitter and the taste of the product will deteriorate.

Classic recipe

According to the classic method, caviar is salted using the “wet” method. Cooking time: 3 hours.

For the recipe you will need simple ingredients:

• caviar – 250 g;
• filtered water – 300 ml;
• salt - tablespoon;
• sugar – 5 g.

The cooking process includes the following steps:

1. Separate the caviar from the film, rinse it with running water, place it on a sieve, and let it dry a little.
2. Boil water, add sugar and salt. Make sure that the ingredients are completely dissolved and there are no crystals.
3. Cool the water to 30-40 degrees. If this is not done, the caviar will simply cook, and the dish will not be tasty.
4. Pour the resulting brine over the eggs and let steep for at least 2 hours.
5. Place the caviar on cheesecloth; the liquid should drain completely.
6. Place the caviar in jars and place in the refrigerator.

Caviar prepared according to this recipe can be stored in the refrigerator for 2-3 days. If you want to increase the shelf life of the product, add sunflower oil. It should be refined, odorless, so as not to spoil the taste of caviar.

Simple version with vegetable oil

The recipe for salting red fish caviar with vegetable oil is very popular. In this case, the shelf life of the product increases to 2 weeks.

Required ingredients:

• caviar – 100 g;
• salt – 3 g;
• sugar – 3 g;
• vegetable oil – 5 g.

Cooking process:

1. Separate the caviar from the film, rinse with cool water, and dry.
2. Transfer the caviar into a glass container.
3. Add salt, sugar, vegetable oil. Try to place the ingredients around the entire perimeter of the container, but do not mix the caviar. In this case, there is a high probability of damage to the integrity of the eggs.
4. Close the container with a tight lid and put it in the refrigerator.

After 9 hours, the caviar can be eaten. According to this recipe, it turns out lightly salted. If you like a richer taste, add a little more salt.

How to quickly salt pink salmon caviar

If you need to quickly salt pink salmon caviar, use the following recipe:

• caviar – 500 g;
• coarse salt – 10 g;
• sugar – 3 g.

Preparation:

1. Remove eggs from the eggs and rinse with water.
2. Place the product in a deep plate.
3. Add remaining ingredients.
4. Mix the caviar carefully, being careful not to disturb its integrity.
5. Cover the bowl with a plate and place a weight on it to prevent air from entering. A half-liter jar of water is ideal.
6. Place the container in the refrigerator.

Caviar is salted in a similar way for 5 hours. If you don’t have time to eat the product within 2 days, you can put it in the freezer. You can freeze caviar only once. Temperature differences can cause eggs to burst.

Dry salting

You can salt caviar using the “dry” method. In this case, the use of brine is excluded. The advantages of this method are obvious: the shelf life of the product increases.

You will need the following ingredients:

• caviar – 250 g;
• salt - 30 g;
• water – 1 liter.

The cooking process includes several stages:

1. Boil the water.
2. Place the caviar (along with eggs) in a sieve.
3. Add 20 g of salt to boiling water and let it dissolve completely.
4. Lower the sieve with caviar into the resulting brine (for 20-25 seconds).
5. Remove the film so that the caviar does not become bitter.
6. Place the eggs in a glass or plastic bowl and cover with salt.
7. Be sure to stir.
8. Place the product in the refrigerator.

Caviar prepared in this way will be ready in a couple of hours.

Royally with cream and onions

If you like culinary experiments, we offer the following recipe for making caviar.

We will need ingredients:

• caviar – 250 g;
• onion – 1 medium-sized head;
• cream – 25 ml. A product with medium fat content (15-20%) is better suited;
• salt - teaspoon;
• ground red and black pepper – 2 g.

Cooking process:

1. Remove the film from the caviar, rinse thoroughly and dry.
2. Transfer pink salmon caviar to a glass container.
3. Finely chop the onion. It is better to choose the dicing method. Add the finished product to the caviar.
4. Sprinkle with salt (half the serving), add pepper, mix gently.
5. Pour cream on top of the caviar, trying to distribute it evenly.
6. Add the remaining salt. There is no need to stir the caviar anymore.

This caviar takes about 2 hours to prepare. After this you can eat it.

Pink salmon caviar prepared in this way turns out to be very tender (due to the cream). It can be used in salads or eaten as a snack.

Salting frozen pink salmon caviar

Delicious pink salmon caviar can be obtained from a frozen product. To prevent the eggs from bursting, they need to be defrosted properly. The main thing in this matter is not to rush.

Place caviar with film in the refrigerator and leave for at least 8 hours. The product will defrost naturally.

Ingredients needed for the recipe:

• caviar – 0.5 kg;
• boiled water – 2 l;
• coarse salt – 100 g;
• sugar – 5 g;
• olive oil – 40 ml.

Preparation:

1. Remove the film from the defrosted product, place the caviar in a sieve, and rinse with water.
2. Heat 1 liter of water (temperature 40 degrees), dissolve half the salt and sugar in it.
3. Dip the caviar into the brine for a few minutes.
4. Drain the brine and start preparing a new one.
5. Bring the water to a boil, add the remaining sugar and salt, cool the brine to 30 degrees.
6. Place the eggs in the brine again. This time for 20-30 minutes.
7. Drain the liquid, place the eggs on a towel, and let them dry a little.
8. Place the caviar in a jar and add oil.

If you do everything correctly, the caviar will turn out aromatic and tasty.

With lemon juice and herbs

This recipe is appreciated by real caviar gourmets. Be prepared immediately that the cooking process will take at least 3 hours. But as a result, you get caviar full of bright flavors.

List of ingredients:

• caviar – 0.5 kg;
• salt – 15 g;
• olive oil – 100 g;
• ground pepper – 3 g;
• lemon – 1 pc.;
• dill, parsley, basil - to taste.

Preparation:

1. Remove the film from the caviar and rinse it with running water.
2. Place in a glass container, add salt, sugar and pepper.
3. Squeeze the juice from the lemon, mix with oil, pour over the eggs.
4. Mix all ingredients thoroughly.
5. Chop the greens and sprinkle with caviar.
6. Place the product in the refrigerator for 2-3 hours.

Chefs prefer to use white pepper. It gives the dish an unusual aroma and bright taste.

Pink salmon caviar is a healthy product. Properly prepared caviar is no different from that sold in jars. Use our recipes and you will have the perfect dish.