Trout is a delicious salmon fish, from which it is possible to get caviar, including humane ways. Caviar of salmon fish is one of the most remarkable valuable and useful delicacies. Caviar trout, salted and canned, you can buy in the store. Some people (especially fishermen) have the opportunity to catch trout, and salting fresh caviar at home, how to do it right, we'll tell in this article.
In some regions, non-salted trout caviar can be found in retail chains and fish markets. In this case, make sure the quality of eggs: eggs should not be crumpled, cloudy and sticky, have a characteristic stale smell. Caviar should be packed in a container as tightly as possible.
Before filling, remove thin films (yastyeks). You can put the cavity in a sieve and rinse it with cold water (under a weak jet, preferably with a sprinkler), but this is not necessary at all (those who catch trout are unlikely to do it). Some advise to scald the eggs with boiling water for better separation of the eggs, if you want boiled caviar - forward, the eggs will be cooked and will lose both in use, in taste, and in flavor. Correctly salted caviar of trout should have a pleasant natural smell of fresh fish (we will then season it with butter and lemon juice). Salt caviar can be on dry and brine (saline solution).
How quickly to pickle the trout caviar?
Ingredients:
- Trout caviar - about 1 kg;
- salt - 1-2 tablespoons. spoons;
- vegetable oil (best olive first cold pressing) - 1-2 tbsp. spoons.
Preparation
Prepared trout caviar (without films), salt and gently mix. After half an hour we add vegetable oil and once again gently mix. The caviar is ready. You can put it in small glass jars and store it in the refrigerator (only not in the freezer) for up to 3 weeks, only the juice that has left during salting must be drained. Before consumption, sprinkle eggs with lemon or lime juice.
How to pickle fresh trout eggs in brine?
Ingredients:
- Trout caviar - 1 kg;
- water - 1 l;
- common salt.
Optional Components:
- Spices according to your taste (seeds of anise, fennel, coriander, caraway, bay leaves, cloves, fragrant and red hot peppers, etc.)
- vegetable oil;
- lemon juice.
Preparation
In boiled (hot) water, we dissolve the salt so that the raw chicken egg (or raw potato) has surfaced. If you want, add spices. Tuzluk is ready, we cool it at least up to 30 degrees Celsius. We place caviar (freed from films of eggs) in a tank with brine. The container must be glass, ceramic or enameled without flaws. We wait 15-30 minutes, carefully extract the caviar and place it in a sieve with a thin layer. When the fluid drains, you can lay eggs in small jars, pour a little oil in each and gently stir or immediately serve to the table, seasoning with butter and lemon juice.
Some add to the brine or salt for "dry" salting sugar in a ratio of 1: 3. Of course, you can do so, but the ambassador without sugar is more natural.
How to pickle the trout in the Far Eastern style?
Ingredients:
- trout caviar (in small quantity);
- garlic - 1 -2 cloves;
- soy sauce quality;
- sesame oil;
- pepper spicy red;
- juice of lemon or lime.
Preparation
Garlic will be sold through a manual press. We add a little sesame oil of lime juice and soy sauce (approximately in equal shares). Season with hot red pepper. Let's wait 8-16 minutes - the sauce will become brighter. A small amount of caviar, freed from the films, we put in a bowl and sauce. After 5-8 minutes you can eat and enjoy. Not bad for this, the eggs are served with pickled asparagus and boiled rice .
From alcoholic drinks to trout caviar it is good to serve vodka, white or pink wine, gin, aquavit, strong rice drinks, berry and bitter strong tinctures.