In a jar of caviar you are likely to find a lot of preservatives, and perhaps even dyes, added to enhance the aesthetic qualities of the product, and for the duration of storage. Such additives not only affect the taste, but also affect the health of the consumer.
Among other things, it is often much cheaper to purchase a non-gutted carcass with caviar or, even more so, catch it yourself, than pay for ready-made caviar in a supermarket. About all the subtleties of how to salmon roe salmon at home we'll talk below.
How to salt fresh caviar salmon at home - recipe
Next, choose the method of salting: pink salmon, like fish pulp, salt in a "wet" way in brine or "dry", just sprinkle with salt. In this recipe, we'll talk about the first method of ambassador.
Ingredients:
- caviar;
- water;
- salt.
Preparation
Before salting the red caviar salmon roe, it must be prepared. All caviar is usually collected in thin film sacs - yastyk, from which it is quite difficult to get rid in case you did not have salt before. Cutting yastyk, you can simply wipe the caviar through a large sieve, or dip the caviar into boiling water directly in the film and hold for 20 seconds: from boiling water the film quickly curls.
There are no exact proportions to remember, because you can prepare "brine" "by eye" by mixing only two components - water and salt. Salt in warm water is bred until the potato, lowered into the brine, floats to the surface. Cleared from the films caviar is lowered into brine and left in it for two hours. Then the solution is drained, and the caviar is placed in a sealed dish. Salted caviar is stored in the cold for no more than two days.
How to properly salted pink salmon roe in a dry way - a recipe
Ingredients:
- caviar - 1 kg;
- vegetable oil - 15 g;
- salt - 90 g.
Preparation
Salted salted caviar is stored much longer than the salted analogue in brine. This is possible due to the fact that the eggs are literally sprinkled with a natural preservative - salt, and lie in it right during storage. Note that for salting it is necessary to take the usual rock salt of medium grind and not iodized.
For a kilo of caviar, take three tablespoons of salt with a slide. Eggs are gently mixed, using a wooden spoon. Then caviar is laid out on a sealed container of glass or food plastic, poured a spoonful of vegetable oil and left in the cold for a couple of hours. After, the eggs can be stored for up to two weeks.
How to salt pink salmon "Pyatiminutka"?
If you are not comfortable with how much salted pink salmon caviar is in each of the ways described above, then you can try the recipe "Pyatiminutku". Prepared in this way caviar is slightly salted, retains a maximum of natural taste, though, and is not stored for long. To increase the shelf life, the salted salmon should be frozen.
Ingredients:
- caviar - 5 yastikov;
- water - 1,3 l;
- salt - 270 g.
Preparation
Clear eggs from yastikov, trying not to damage eggs. Dissolve the salt in hot water and let the brine cool to room temperature. Next, place the caviar in brine and leave for 5 minutes. Transfer the caviar to gauze and let all excess water drain, leaving the gauze bag suspended for 3 hours.
At the end of time, caviar can be sampled immediately, or laid out on hermetic containers or bags for further frosting or cooling for a short time. If you decide to freeze the caviar, then choose the most gentle mode and temperature, and after defrosting let the excess liquid from the eggs drain on the colander for a couple of hours.