The answer to the question of how to salt caviar and what is needed for this is quite simple. First of all, you need to purchase the fish itself with caviar and the salt needed to preserve this valuable nutritious product.
Among the great variety of species of marine and freshwater fish, there is one from which everyone can cook a wonderful delicacy, namely salted caviar. It's about river trout. A feature of trout caviar is that after freezing it becomes unsuitable for frying, since with this method of processing it turns out to be very hard and dry. Ideally, if you have fresh fish, but also in the case when you bought frozen trout with caviar, its salting can be an excellent alternative to cooking in a pan. Before salting caviar from frozen fish, it must be thawed.
Caviar in this fish is located in special cavities, called cavities. In the abdominal cavity, it is connected by a thin film. Caviar is carefully removed from the abdomen of the fish. Before salting trout eggs, all eggs are carefully separated by rubbing it through a sieve with large meshes. This technology is not new, since it is also done in specialized factories. There is another way to separate eggs before salting. This method uses a sleeve made of ordinary gauze (in several layers), which is tied on one side. Caviar taken from the fish is placed in it and they are thoroughly washed with water. As a result of these actions, the film covering the eggs is washed off and carefully removed.
Purified caviar is poured with an aceous solution, which is prepared from pure drinking water and sodium chloride. When preparing it, a sufficiently large amount of salt and spices is stirred in water (for lovers of spicy taste). The amount of salt is calculated as follows: 2 tablespoons of salt are needed per glass of water. The prepared solution is brought to a boil over high heat and boiled until the salt is completely dissolved. The finished solution is cooled to a temperature of 18-20 ° C, after which the prepared caviar is placed in it for several hours. After salting, the brine is drained. Ready caviar has one drawback - it can be stored in the refrigerator for no more than 2 days.
Another fish, caviar which is popular with lovers of fish delicacies, is pike. There is no definite answer to the question of how to salt pike caviar, since there are several methods of salting. But the same for all cooking recipes is preparing it for salting. Caviar must be very carefully removed from the belly of the fish. Most often, it is carefully rubbed through a sieve with appropriate holes. Fully ripened pike caviar is relatively easy to separate from the film.
Before salting pike caviar, it is necessary to prepare a saline solution. It is best to check the density of the solution with ordinary potatoes. After the salt has dissolved in hot water, a piece of raw potato is dipped into it. A good solution will not allow the potatoes to sink to the bottom, but will push it to the surface. The cooled caviar is poured with the cooled solution and gently mixed. Salting time is 10-20 minutes, after which the solution is drained. Vegetable oil is added to the resulting caviar. Such a product can be stored in the refrigerator for up to 30 days.
Another quick way to salt pike caviar:
- caviar taken out of the fish is poured with cold water so that it covers it by 1 cm;
- carefully mix the caviar with a fork until all the films have come off;
- water is drained and scalded with boiling water;
- remove excess water and salt well, add a little lemon juice, mix and pour in vegetable oil;
- After 24 hours, the caviar is ready for use.
In similar ways, you can salt any other caviar. Enjoy your meal!