Pink salmon caviar is a very useful product that has a lot of remarkable properties, including high nutrition, which was appreciated in ancient times. At all times, she was considered a delicacy that was worthy only of important people, at the royal receptions she was exhibited as the main dish. Then, not everyone knew how to properly salmon pink salmon caviar. The recipe was passed on in the dynasties of royal cooks and was considered a great treasure.
Despite the fact that caviar is put in the ear and fried, the most delicious option for its preparation and use is salting. Considering how common pink salmon caviar is, salting is now not as difficult as it was several centuries ago, because the recipes have already been declassified. Before you fully immerse yourself in all the subtleties of cooking, you need to understand what salmon caviar is and why it is so valuable in salted form.
Considering red caviar from a biochemical point of view, we can conclude that it contains much more calories than meat. There are 250 kcal in one hundred grams of caviar, and not more than 150 in meat. Pink salmon caviar contains a huge amount of protein and fat, and even a child knows how healthy fish oil is . It contains a mass of valuable substances, such as B vitamins, phosphorus, calcium, iodine, magnesium and other substances that are very important for the normal functioning of the human body. And another great feature of fish oil is that it does not contribute to the formation of cholesterol, but rather helps to remove it. It is clear that if the caviar is cooked or fried, this will cause protein denaturation, due to which all trace elements and vitamins will die. So instead of a valuable product, you get a tasty, but completely useless dish. That is why pink salmon caviar, salting which is the only way to preserve the benefit, is useless in some other way. Salting at home is now available to everyone.
Pink salmon caviar: pickling at home
Of course, if you want to try red caviar, you can visit the nearest store and buy it ready. This is not a problem at the moment. However, the value of this delicacy is fully consistent with how valuable it is, so the purchase significantly hits the wallet. And preservatives are often added to products that can be purchased in stores to extend their shelf life. And for those who live in regions rich in this type of fish, it is simply blasphemous to acquire its caviar in stores. That is why you need a recipe for salting caviar of pink salmon.
There are two methods: dry and wet. First, consider wet. For it, it is necessary to prepare a concentrated saline solution in which caviar is salted and the fish is dried. The concentration of the solution is defined as follows: if potato floats in it, then there is enough salt. It must be prepared as follows: add sugar and salt to boiled water. Once the solution has cooled, it must be poured onto eggs previously freed from the film. Dishes with all this need to be placed in the refrigerator for several hours. After two hours, the water must be drained. On this caviar is ready. It can stand in this form for several days. It is best to keep it in the refrigerator, in a glass container that closes tightly.
Pink salmon caviar: salting by the "dry" method
It is necessary to dip the caviar in a colander in salt boiling water for 20 seconds, this will get rid of the film. After this, the eggs should be sieved through a large sieve, which will allow to separate the eggs from the remnants of the films. Caviar must be shifted and mixed with salt as carefully as possible. For a kilogram of caviar, you will need several large spoons of coarse salt. Mixing should be done with a wooden spoon. After this, the eggs are laid in jars and sealed. The “dry” version of salting allows caviar to be stored for up to two weeks. A spoonful of vegetable oil added to each jar not only extends the shelf life, but also improves the taste of the product.
Enjoy your meal!