We are all used to buying red caviar in factory jars. True, it does not always have a pleasant taste. If you like to create your own culinary masterpieces, we recommend that you familiarize yourself with our step-by-step instructions for salting trout caviar at home .-
Red caviar is one of the most delicious fish delicacies, without which not a single banquet or home celebration can do. There is caviar on the table - that means life was a success!
When buying red caviar in a store, we are sure that we have caviar from Far Eastern salmon or Sakhalin chum salmon. However, in most cases, in a 140-gram jar, we get trout caviar - one of the brightest representatives of the salmon family.
How to choose caviar for salting
In order for the final product to acquire an excellent taste and be stored for a long time, it is important to choose the right caviar for salting. It is of three types:
- Raw roe caviar, which is washed and salted immediately in the hymen, is stored for no longer than a month and has a specific aftertaste;
- Caviar - salted in special solutions and pressed to a homogeneous mass. It is tastier and can be stored for about a year;
- Granular caviar is a ripe, well-processed mass of homogeneous caviar grains, which are easily separated from each other and differ in a delicate taste.
How to salt trout caviar?
Fans of red caviar, having the sad experience of tasting caviar counterfeit and fakes, are wondering: how do salted trout caviar at home, improving its taste and quality?
Over centuries of acquaintance with red caviar, a man invented a lot of original recipes for its salting at home and learned to make it amazingly tasty.
For any of the recipes for salting trout caviar, you will need a glass pan or bowl, a grid for washing eggs or gauze, salt, sugar and vegetable oil. Glass containers are great for salting, as it is hygienic dishes that do not absorb odors, do not emit harmful substances and do not enter into a chemical reaction with products.
The process of salting is simple, but it is important to carefully and consistently carry out all the steps so as not to spoil the delicate product and get the optimal taste of the product without losing taste and nutritional properties.
Stage One. Flushing caviar
If you do not have a special strainer for washing caviar, then try to manually release the eggs from the hymen (pest) - the main thing is not to damage them. To speed up the process, use warm (but not hot!) Water. A roach bag with caviar is lowered into a pan with water, and the eggs are cleaned from the hymen easier. Then rinse the caviar with cold water in a colander.
Stage Two. Salting caviar
For salting caviar, you will need to make a brine of water, sea salt (50-70 g / 1 liter of water) and sugar (in a ratio of 1: 2). In a warm brine, dip the caviar and hold it there for 10-20 minutes, depending on what degree of salinity you like.
Stage Three. Storage
Pour the brine through a colander or sieve, transfer the salted caviar to a glass dish, and let it cool for 2-4 hours in the refrigerator under the lid.
Another way of salting
This method is universal, as it allows you to clean the eggs from the film already in the process of salting. In a high glass pan, pour the brine (12 tablespoons of salt and a teaspoon of sugar per liter of water) and bring it to a boil so that the sugar and salt are completely dissolved. Then cool to 50-60 degrees.
In the warm brine, immerse the paws with caviar and begin to whisk them with a whisk. During this treatment, the film will gradually wind up on the whisk, freeing eggs without damage. After the films are completely removed, caviar should be tasted every 5 minutes to determine the degree of salting. After a maximum of 20 minutes, the brine is drained through a colander. Caviar is ready!
Remember, with this recipe for salting, you cannot store caviar for a long time - trout caviar should be eaten within 2-3 days. It would also be nice to freeze it in the refrigerator - the taste during thawing will be preserved.
- Red trout caviar can be stored in the refrigerator for no more than 2.5 months;
- If you accidentally salted caviar, then the salt is partially removed by tea leaves or boiled water.
Some facts about trout
Trout is a freshwater red fish that is distributed around the world - from the Atlantic to the Pacific Ocean. Trout caviar, in contrast to sea and ocean salmon caviar, is considered the smallest in size - these are translucent grains of yellow-orange color, having only 2-3 mm in diameter.
"Small caliber" does not affect its taste and utility. Moreover, the smaller it is, the tastier. Each third egg consists of pure protein, is saturated with a complete list of vitamins, fatty acids and minerals. The product is perfectly absorbed by the body and is useful to people of any age.
Prevention of atherosclerosis and immunodeficiency, improving the quality of blood and blood circulation, strengthening the musculoskeletal system and vision, nerve tissues and cell membranes, lowering cholesterol in the body - all these are the properties of red caviar, which is considered an ideal food product. The main thing is not to overdo it!
Primary red caviar is far in appearance and taste from what we are used to eating. Extracted from trout, it is enclosed in a film bag and is completely tasteless. It needs to be peeled and salted, but such a “five minute” will have an unusual taste and shelf life of no more than a day! Only after careful sorting, washing, salting and preserving in the factory way does it turn into a product that we are used to.
We offer you detailed instructions on how to choose the right fish for salting. You will learn how to salt red fish at home .-
In this video you can see another original way of salting caviar.
How to pickle caviar (salmon, salmon, sturgeon, pike, etc.)