There are few people who do not like the useful and tasty delicacy - pink salmon caviar, salmon fish. These orange grains often become an attribute of a festive table. It’s good to diversify with a product rich in useful elements and minerals, and your daily diet. Caviar is perfect for all kinds of sandwiches, fillings for pancakes, tartlets and profiteroles, acts as an ingredient in salads - salmon and butter, seafood, chicken with shrimp and so on. To do this, you do not have to buy an expensive product in a jar in a store. We will tell you how to salt salmon caviar ourselves.
Cleaning the product from the film
Pink salmon eggs are located inside the gaiter - a thin, but very dense shell. The product must be rid of this bag, then it will look aesthetically pleasing, stand out with quality and not be bitter.
Therefore, before salting the pink salmon caviar, we will release it from the pail - there are several ways for your attention:
- Pour 1 liter of filtered water into the pan, add 30 g of salt. Boil, cool to 40-50 ° . Put caviar in the liquid. Start stirring with a whisk. As a result of rotational movements, the film will begin to wrap around the tool. After cleaning, the water is drained through a colander, small film residues are removed manually.
- Divide the sting into several small parts - each must be carefully kneaded so as not to crush the eggs. But this method is only good for ripened caviar - the film will separate simply and quickly.
- Pour caviar with salted water, warmed to room temperature (1 liter of liquid - 3 tbsp.spoons of salt). Soak for two hours. Put in a colander and pour over with hot water. The film from this should instantly curl.
- Take a colander with holes in the sieve through which the eggs will pass. Divide the stitch into several parts. Lay each in a colander, pour boiling water. When the water drains, shake the colander over the container vigorously.
- Put caviar in a bowl, rinse thoroughly, fill with water. Take a mixer with a whisk, begin to gently stir the mass. Part of the film will separate on its own, part will be screwed onto the nozzle. It is important here not to touch the eggs themselves.
And now we’ll take a look at several popular ways of salting the product.
Classic method
How to salt salmon caviar quickly and tasty? Prepare the following for starters:
- Water - 1 l.
- Granulated sugar - 1 teaspoon.
- Rock salt - 2 tablespoons.
- Caviar itself - 400 g.
We analyze how to salt salmon caviar:
- Take a deep container. Pour water into it, stir salt and sugar.
- Then the pan or vat is placed on the stove. Bring the resulting brine to a boil.
- Then remove from heat and cool naturally to 40-50 °.
- Pre-cleaned caviar is transferred to this container. If you want to get a light-salted product, then 15 minutes of aging is enough. More intense salinity - half an hour.
- Drain the brine through a shallow colander.
That's all!
Quick method
We will tell you how to salt salmon caviar at home quickly, using the express method. In this case, the product will be ready after five hours! It will be stored for two days.
Prepare the ingredients:
- Salt - 2 tsp.
- Sugar - 1 tsp.
- Salmon caviar - 500 g.
We pass to the process. How to quickly salt salmon caviar:
- First of all, gently clean the product from the film and transfer to a large plate.
- Sprinkle with salt and sugar.
- Now it is important to mix gently but meticulously to distribute the crystals throughout the mass, but not to disrupt the integrity of the eggs.
- Press on top of the plate. Use extra weight - like a mug of water.
- Thus, the product should be salted for 5 hours. After this time, it will become usable.
Vegetable Oil Method
How to salt salmon caviar if you plan to eat a delicacy as part of a sandwich? This method is perfect for you! Prepare the following:
- Sugar - 5 g.
- Salt - 5 g.
- vegetable oil - 1 teaspoon.
- Caviar - 100 g.
How to salt salmon caviar here:
- Remove the eggs from the fish, separate it from the film. Next, rinse the grains under a weak pressure of running water. Perhaps some eggs will brighten from such a procedure - do not worry, in the future, a characteristic orange hue will return to them.
- Put the seeds in a jar. Add salt, sugar and any of the vegetable oils there.
- The container is closed by a lid - we leave caviar there for 8-10 hours.
- And then you can use a tasty and healthy product for your favorite sandwiches!
"Royal Salting"
How to salt salmon caviar tasty? Use salting "royally"! Here are the ingredients for her:
- A bow is one small head.
- Salt (best with large crystals) - 1 tsp.
- Cream (use a product with a fat content of at least 20%) - 25 g.
- Ground black pepper to taste.
- Red caviar - 200 g.
And now the process itself:
- Rinse the eggs, remove the films. Transfer the product to a deep container.
- Finely chop the onion, crumble to the eggs.
- Sprinkle with spices and salt. You can gently rub them into the grains of caviar.
- Pour cream on top so that they cover the entire mass. Mix very carefully with a spoon.
- Now the container is covered with a lid for 1 hour.
You will add a piquant taste to a snack, a royal sandwich with caviar, if you sprinkle it with a mixture of sunflower oil and table vinegar before serving.
Method for long-term storage
How to pickle frozen pink salmon caviar? Most of all, a method involving long-term storage of the product will be useful here. For it you will need the following ingredients:
- Filtered, purified water - 3 liters.
- Salt - 1 kg.
- Vegetable oil - 3 tbsp. l
- Red caviar - 1 kg.
Now the process itself:
- The first thing we do is prepare a pickle in a tub or large pan. Water is poured there, the container is placed on the burner.
- Before boiling, salt is poured into the pan.
- Bring to a boil and let cool.
- Place caviar in the brine - depending on the degree of salinity for 10 to 25 minutes.
- Drain the water through a sieve, colander - try not to shake the thing, so as not to damage the grains.
- Caviar is laid out on paper napkins - it takes several hours for it to dry.
- The product is lubricated with oil, and then sent to glass jars for storage.
- The neck of the container is covered with oiled paper, and then twisted with a lid.
And then we send the workpiece to the refrigerator.
Green Method with Lemon Juice
Want to give the product a spicy flavor? Then we prepare the ingredients:
- Vegetable oil - 100 g.
- Salt - 1 tbsp. l
- Lemon - 1 fruit.
- Ground white pepper (not scary if you replace it with plain black) - 1/2 tsp.
- Greens - to your taste.
- Red caviar - 200 g.
This is how salting goes:
- The peeled caviar is placed in a large plate.
- The product is sprinkled with pepper (white, unlike the usual black, characterized by a more refined taste and aroma) and salt, poured with oil and lemon juice squeezed from citrus.
- Everything is very neatly mixed - it is important for us not to mash and crush the eggs.
- Cover and refrigerate for two hours.
- Caviar is served at the table, decorated with finely chopped parsley, dill, basil and other herbs.
Product benefits
Having considered how to salt salmon caviar, we will also deal with the specific benefits of the product for us. It is known that it is rich in protein (30 g of element per 100 g of caviar) and valuable fish oil (12 g of element per 100 g of caviar).
It is also a very high-calorie product - 230 Kcal per 100 g of caviar. If we take artificial for comparison, then the energy value of the latter is 64 Kcal per 100 g. And imitation protein contains only 1 g per 100 g of mass.
Real pink salmon caviar from the salmon family is rich in the following elements:
- Magnesium, iron, phosphorus, fluorine, zinc, sodium, calcium.
- Retinol and omega-3 fatty unsaturated acid. The latter protects the heart muscle and blood vessels, strengthens the nervous system, joints and bone tissue.
- Vitamins of groups A, B, D and E. The complex is necessary for healthy hair, rapid regeneration of the skin, normal metabolism, and immunity.
Caviar is one of the most delicious and healthy sea delicacies. As you have seen, its independent salting is an absolutely simple matter. It is important only to properly separate the grains from the film.