Caviar of any fish is a rather useful product that has an incredible amount of wonderful properties, including high nutritional value. Caviar of such fish as pink salmon has always been considered a delicacy worthy of exceptionally important people; it was exhibited at royal receptions as the main dish. In those days, not everyone knew how the salting of red caviar is carried out. The recipe was transmitted in the strictest confidence in the dynasties of the cooks of the royal families and was considered the greatest treasure.
Given the fact that caviar is added to the ear, and fried, and put in pies as a filling, salting is the most delicious option for its preparation and subsequent use. With the high value of this product, many are really interested in how to salt caviar? Now it’s not as difficult as it was a long time ago, because the recipes were declassified a long time ago.
How to salt caviar
There is nothing complicated in salting caviar, it will not require any special ingredients, since the best result is obtained using only salt or saline. Of course, you can add a little aroma with the help of bay leaf, peppercorns, vegetable oil. However, it is worthwhile to understand that caviar in itself is a very tasty product, and you need to pickle it only in order to use it as a snack and extend the shelf life. If you use the recipe, which includes a kilogram of caviar and a few tablespoons of salt, you get an excellent result.
How to salt caviar is a slightly salted version. To do this, you need to take caviar of pike, carp, or other similar fish, pass through a meat grinder. Make a saline solution at the rate of 60-70 grams of salt per liter of water, cool the solution to 60 degrees. Pour caviar with this solution for 15-20 minutes. After the solution is drained, and the caviar is placed in a jar or other container intended for storage. Before serving, it can be lightly seasoned with vegetable oil and supplemented with chopped herbs. It will make an excellent snack.
Naturally, you can visit the nearest store and purchase ready-made salted caviar, but you have no guarantee that everything was done correctly during the production process. If we are talking about red caviar, then its cost is fully consistent with all its useful properties. In products that are purchased in stores, there is often a huge amount of preservatives and other additives that certainly cannot be considered useful. To buy caviar in a ready-made form is simply blasphemous for those who live in coastal regions rich in different types of fish. Caviar salting alone is an excellent option for this situation.
There are two methods: wet and dry. Let's look at the wet method. It is necessary to prepare a saline solution of high concentration, in which caviar will salted or the fish will dry. If potato floats in the solution, then it is suitable for salting. Salt and sugar must be added to boiled water. After it cools down, it can be poured into the caviar, which had previously been freed from the film. Place dishes with these contents for several hours in the refrigerator. Water needs to be drained after two hours. Caviar is ready. In this form, it can stand for several days. Keep it in a glass container in the refrigerator for several days.
How to salt caviar with a dry method
Get rid of the films on the caviar, after which in a bowl it must be carefully mixed with salt. For one kilogram of caviar, several tablespoons of salt of sufficiently coarse grinding are needed. The mixing process is best done with a wooden spoon. Put caviar in jars, close the lid tightly. In this form, caviar can be stored for up to two weeks. If you add vegetable oil to the jar, this will significantly extend the shelf life and improve the taste.
Enjoy your meal!