The abundance of preservatives, excess salt and even dyes is not the best addition to your canapes , and therefore, if possible, salt the caviar better with your own hand.
Our advice on how to salted pink salmon roe at home, will be useful not only to fishermen, but also to all who have access to gutted humpback in stores.
How to salt salmon caviar at home?
Before beginning the analysis of the process of the ambassador, let's pay attention to the subtleties of caviar selection with fish in stores, as well as its preliminary preparation. Choosing fish with caviar is quite simple, because both trout and pink salmon are caught only during spawning. Of course, the choice follows the female: it has more smooth outlines of the body and a round head, color is lighter than that of males.
Before evisceration carcasses are thawed first in the refrigerator, and then at room temperature. After the abdominal rupture, two thin film sacs with caviar - yastyka - are extracted from it and then rinsed with cold water.
Extraction of eggs from yastyks is the longest and most painstaking work. Yastyki best put in a gauze sleeve and twist under a stream of cold water. After the films remain inside the sleeve, the eggs are transferred to a container with brine.
How to properly salted salmon caviar at home - recipe
Brine for fish should be very strong. You do not need to remember the exact proportions, just take on a simple technique. Bring water to a boil and cool it to room temperature. Put the egg in warm water and start pouring salt, stirring constantly to dissolve the crystals. When the egg floats to the surface - the salt concentration has reached the required threshold and it can be filled with caviar.
If you do not know how to quickly salted pink salmon roe, then just leave it in the brine for 20-25 minutes. This method will do, if you decide to serve caviar immediately after salting. Storage eggs are kept in brine for as long as possible.
After salting, the eggs are placed on a towel and left for a couple of hours. Dried eggs are mixed with a small amount of vegetable oil, laid out in containers of glass or plastic, and then cooled.
How tasty to salt red caviar from pink salmon?
Now let us dwell on a more detailed, in terms of proportions, method. Here for brine, we will use not only salt, but also a small amount of sugar.
Ingredients:
- caviar from one carcass of pink salmon;
- water 255 ml;
- salt - 2 tbsp. spoons;
- sugar - 1 teaspoon;
- vegetable oil - 15 ml.
Preparation
Prepare caviar by carefully separating it from the film and rinsing it. Bring the water to a boil and dilute the crystals of salt and sugar in it. Allow the brine to cool to room temperature so as not to boil eggs. Move
To store caviar necessarily lay out on small sterilized jars and tightly close, because the fats in the fish quickly oxidize, adversely affecting the taste of the product. Before consumption, the eggs are cooled.