There are many options for salting fish caviar, but do you know how to salt red caviar in a way that emphasizes its exquisite flavor bouquet and preserves its beneficial elements? It is interesting to know that caviar is, of course, a delicious product, but also a kind of medicine. Thanks to it, the body recovers faster from various diseases due to the active participation of protein in the construction of new cells.
To properly salt red caviar at home, you need to somehow remove it from the fish and properly prepare it.
First, the purchased carcass should be defrosted naturally, avoiding sudden jumps in temperature. For this purpose, the fish must first be placed on the shelf of the refrigerator compartment, and after a while placed in the room to thaw.
Then, having cut the belly of the waterfowl lengthwise, you should remove the bags with granular contents from it and rinse them in chilled water.
For the next stage of cleansing the hymen, different methods are used.
For example:
- you can tear the bag apart with your hands by rolling it in your palms;
- or place it in warm water and stir gently with a fork or wooden stick;
- You can use a handy tool (a badminton racket or a large sieve), along which you need to move the bag up and down without pressing, and the eggs will gradually pass through the cells.
How to salt red caviar in brine
In wet salting, a special brine is used - brine.
To do it, you need:
- 1000 ml water;
- 0.3 – 0.4 kg of caviar;
- 5 tbsp. l. salt;
- 2 tsp. granulated sugar;
- 3 tsp. sunflower oil;
- spices for fish as desired.
Step-by-step preparation:
- Combine salt and sugar in boiling water.
- Pour the cooled liquid over the caviar for 10 – 15 minutes.
- Pour the main ingredient into a colander and remove the remaining whitish films.
- Place the caviar on a paper towel and carefully remove any unnecessary film residue by hand.
- Place the product in a glass jar.
- Place in the refrigerator.
Caviar prepared according to this recipe should be stored for no more than two days, because this is the most gentle salting method. But it preserves useful elements and taste to the maximum.
Dry salting method
Pink salmon caviar is most suitable for the dry salting method.
Ingredients needed for the recipe:
- 500 g caviar;
- 1 tbsp. l. coarse salt.
Step-by-step actions:
- Clean the product from films and joints.
- Put water on the fire and bring to a boil.
- Place the eggs in a colander and dip in salted boiling water for 20 seconds.
- Strain carefully using a coarse sieve.
- Pour the eggs into an enamel bowl and add salt to them in small parts, stirring with your hands or a wooden spoon.
- Place the finished product in pre-sterilized glass jars.
- To prevent the eggs from sticking together, you can add 1 tablespoon of pure vegetable oil.
Dry salted seafood delicacy can be stored in the cold for 10 – 14 days.
With vegetable oil
Often, for salting trout or pink salmon caviar, vegetable oil is used in the recipe, thanks to which the eggs do not stick together and are stored for a long time.
Ingredients used for the recipe:
- 0.3 kg of caviar;
- 0.2 l of water;
- 2 potatoes;
- 0.15 l vegetable oil;
- coarse salt to taste.
You need to do the following:
- Clean caviar in a convenient way.
- Prepare a solution by combining salt with warm water.
- Readiness is checked by dipping peeled potatoes into liquid. When the root crop floats, the brine is ready.
- Pour caviar to the top. Leave for 3 hours.
- Prepare another portion of brine. Place the caviar on cheesecloth and rinse with new, freshly prepared liquid.
- Transfer the almost finished product into a sterilized glass jar and fill completely with oil.
- Roll up the lid.
Damaged eggs harden when they come into contact with fresh water. For this reason, salt water should be used to rinse the product (30 g of salt per 1 liter).
How to quickly pickle red caviar
To quickly and correctly salt red caviar, it is better to use it fresh or chilled. A frozen product cannot be prepared as efficiently as we would like.
For this recipe you will need:
- 1 kg of caviar;
- 1 kg salt;
- 3350 ml water;
- skimmer;
- plastic sieve;
- wiping grid;
- olive or corn oil;
- glass jars.
Step-by-step instruction:
- Remove any film from the product and rinse with water.
- Prepare saline solution. Heat the water and add salt just before boiling. Let it boil and cool.
- Rub the caviar through a wire rack to remove any unnecessary residue.
- Pour it into water for 10 - 25 minutes, depending on the desired degree of salting.
- Place the product to dry on a towel for 2 – 3 hours.
- Grease the eggs with oil. Mix gently by hand.
- Sterilize glass jars and place caviar in them.
- Cover the top with oiled paper and close the lid.
With lemon juice and herbs
For pickling, you can use various spices and herbs to taste.
Required ingredients:
- caviar – 500 g;
- salt – 2 tsp;
- vegetable oil – 100 ml;
- lemon – 1 pc.;
- ground white pepper;
- greenery.
Preparation:
- Pour the cleaned caviar into a large plate.
- Salt and pepper.
- Pour in oil and squeezed lemon juice.
- Cover tightly with a lid. Leave in the refrigerator for 120 minutes.
The delicacy is served chilled with chopped fresh herbs on top.
Salting frozen caviar
Sometimes it becomes necessary to salt red fish caviar that has been previously frozen. In this case, it is necessary to properly defrost the product naturally (in the refrigerator) so that sudden changes in temperature do not negatively affect the eggs. Due to aggressive defrosting, they can lose not only their shape, but also their taste.
After this, all that remains is to take out the caviar, sprinkle with vegetable oil and mix gently.
Preparation:
- Free the eggs from excess films.
- Boil water, combine with salt.
- Pour the caviar completely with the resulting and slightly cooled brine for 7 - 10 minutes.
- Drain the liquid and dry the eggs on a disposable towel.
- Place the product in a glass jar and sprinkle with oil, stirring gently.
Salted caviar extracted from defrosted fish must be used within a short time.
Conditions for storing the product
Freezing red caviar in industrial conditions is welcome only if we are talking about “shock therapy”. Today, technologies have been developed thanks to which the frozen product will not lose its beneficial properties. So, the eggs are mixed with salt and sharply frozen in hermetically sealed containers at a temperature of -18 degrees. In this form, caviar can be stored for 2 years.
At home, it is impossible to avoid the loss of many beneficial substances in caviar. If necessary, you should put the product into jars and immediately place them in the freezer.
The optimal shelf life of hermetically packaged elite caviar is no more than 12 months at a temperature of -4 - -6 degrees. It is not recommended to use tin or plastic containers for storage.
When they talk about fish caviar, most often for some reason they remember sturgeon caviar, black or red. There are no words, this product is very tasty.
However, caviar of other freshwater fish has long been valued in Rus'. Moreover, with proper preparation and storage, it turns out no less appetizing.
And some gourmets even prefer it to other similar products. Salted pike caviar- one of these delicacies.
First of all, it should be noted that this product does not only need to be salted; pike caviar is also tasty fried, and some housewives manage to mix it with flour and make something like pancakes out of it.
However, the salted product is something special.
Fish selection
The preparation we are talking about now requires thoroughness, regularity and a certain sequence of actions. Let's start with choosing fish. There are several simple principles:
- the larger the pike, the more caviar it contains; but remember that too large specimens may have an unpleasant smell of mud, which is transmitted to all parts of the fish;
- The gills of fresh pike are bright pink; gray color indicates that it has been stored for a long time;
- give preference to fresh rather than frozen fish; When frozen, caviar may fall out of the bags, and it will be difficult to wash and separate it from the films.
Separation from yastki
Yastykami called bags, in which the eggs develop. It is advisable to use them before salting delete. This is done in several ways:
Final rinsing
A layer of gauze is placed at the bottom of the colander. The caviar separated from the eggs is placed there. All this is filled with water, allowed to drain and the gauze is squeezed out. The product is ready for salting.
How to pickle pike caviar
Ingredients:
- pike caviar – 500 g;
- salt, preferably sea salt, it is finer - 3 tablespoons;
- sunflower oil – 100 g.
Eggs sprinkled with salt stir, pour on top 80 g butter. If the salt rises to the surface, remove it with a spoon; it is excess. The product is placed in a container and placed in cool place (not in the refrigerator!) for 6-7 hours. 
Then add the rest oil and put it in the refrigerator. For perfect taste, it is advisable to keep the caviar there for a week. 
Important. There is no need to pour boiling water over the product - salt neutralizes harmful microorganisms.
The benefits and harms of pike caviar
Everything that happens on our table has both benefits and certain harm in some diseases. The beneficial properties of pike caviar include:
- It is believed that it greatly strengthens the immune system due to its high amino acid content;
- it is the richest source of iodine;
- recommended for children over 3 years old for the prevention of rickets, as it strengthens the skeletal system;
- the omega-3 acid it contains is an excellent remedy for the prevention of cancer;
- Its regular use cleanses the blood and improves its composition.
As for the possible harmful effects, it is advisable to limit (but not exclude!) the use of this product in the following cases:
- for hypertension; the product contains salt in excess, which can cause an increase in blood pressure;
- for diseases of the kidneys and other gastrointestinal organs;
- for arthritis, arthrosis, gouty conditions;
- during an exacerbation of any disease.
So, when trying to cook this delicious dish, do not be afraid of negative consequences. Follow the simple recipe, and very soon you will be able to please your guests with a real homemade delicacy.
Useful video
How to pickle pike caviar at home in the video below:
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 for use.
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.
Home-salted caviar is a natural delicacy without industrial preservatives or flavor enhancers. If you love caviar, we offer you several recipes for salting this product at home.
How to pickle pink salmon caviar
To make caviar tasty and at the same time retain all its beneficial qualities, you need to prepare it correctly.
Ingredients:
- Pink salmon caviar - 450 g.
- Boiled water - 170 ml.
- Salt - 55 g.
- Sugar - 4 g.
Preparation:
- Completely dissolve salt and sugar in water.
- Separate the caviar removed from the abdomen from the film bag. To do this, place the caviar in gauze, folded 4 times, and rinse generously under hot water or remove the films manually.
- Place the eggs in a bowl with the prepared brine for 2 hours.
- Next, place the caviar on a sieve and let it dry thoroughly.
- Then place the caviar in a sterilized jar.
- Fill the caviar with any vegetable oil or you can leave it dry.
- Close the caviar container tightly and try to consume it within 4 days.
How to pickle salmon caviar
Salmon caviar is the most delicious and nutritious. It can be easily prepared at home in a couple of hours.
Ingredients:
- Water - 300 ml.
- Salt and sugar - 2.5 tbsp each. l.
- Red caviar - 150 g.
- Oil - 65 ml.
Preparation:
- Prepare brine: boil water with salt and sugar, let cool.
- Separate the eggs from the caviar using a fork and rinse under running water.
- Pour the prepared solution over the caviar for 1 hour.
- After the specified time has passed, drain the liquid, place the caviar on a paper towel, and change it as it gets wet.
- When the caviar becomes dry, transfer it to a clean container and fill it with refined oil.
- Store the product in the refrigerator.
How to pickle pike caviar
Pike and its caviar are an excellent addition to the daily diet. After salting, caviar acquires a golden hue and has a pleasant taste.
Ingredients:
- Pike caviar - 270 g.
- Water for rinsing - 1.5-2 l.
- Salt for pre-treatment - 2 tbsp. l.
- Salt and spices for brine - to taste.
- Oil - 60 ml.
Preparation:
- Remove the caviar from the belly, being careful not to damage the caviar sacs (sacs), and carefully remove the films.
- Pre-treat the semi-finished caviar product: rinse for a long time to completely remove traces of blood, veins, and other impurities.
- Treat the caviar with saline solution. To do this, dissolve 2 tbsp in 2 liters of boiling water. l. salt. Pour the resulting brine over the fish for 3-4 minutes. Then drain the liquid.
- Next, prepare warm brine from 500 ml of water and ½ tsp. salt. Pour caviar into it for a quarter of an hour. Then strain the caviar using gauze.
- Salt the caviar to taste and sprinkle with spices, pour oil into it. Stir the product with a fork until the salt dissolves.
- Place the caviar in a small glass jar and refrigerate for 3 hours.
- To get excellent caviar, it is better to use fatty fish varieties.
- For salting, it is recommended to use “Extra” salt.
- Caviar obtained in the spring is suitable for successful salting. Her eggs are larger, more nutritious and preserved much better.
- Both fresh and frozen caviar are suitable for salting.
- To determine the readiness of brine, use potatoes. The raw root vegetable should be placed in water, and then start adding salt. When the potatoes separate from the bottom and float, the brine is ready.
This is how easy it is to pickle caviar in your kitchen. As a result, you will receive a natural and very healthy product for the whole family.
kerescan - Sep 29th, 2015
When there is a large catch of river fish and it is discovered that it has a lot of caviar, then when processing the catch the question arises: “What to do with the caviar, how to preserve it for food for a longer period?” And if you do not yet have experience in salting such a preparation, then you need to use a recipe that will tell you how to salt river fish caviar at home.
For delicious salting you will need:
fish caviar – 1 kg;
salt – 85 grams;
aspirin or food potassium nitrate – 1 gram.
How to salt river fish caviar at home.
Remove the caviar from the fish.
When the caviar is on the outside, there will be films (egs) on it; you can pickle it and remove it together. In this case, the finished caviar can be served as a fish appetizer in slices.
But if you carefully tear the films and no less carefully pass the eggs through a sieve, the cells of which are no smaller than the size of the eggs themselves, then you will get rid of the films and, as a result, you will have crumbly salted caviar in finished form. Which option to prepare is up to you.
Place caviar tightly into jars and close with lids. When choosing a place to save, control the temperature there; it should not be higher than 0°C.
It will take 2-3 months and the caviar will be ready.
Ready-made salted river fish caviar is good with white bread and butter or with fresh hot potatoes. In addition, you can sprinkle onion greens on top. Bon appetit!
See also the video with a quicker salting recipe: pike caviar is a proven method of salting.
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