Let's see what trout fish is . Trout is a fish from the salmon squad. Its shape is elongated and compressed on the sides. This fish can take on a color similar to the habitat. The trout fin is small in size, the line is clearly visible on it. For caviar, we need to choose a female.
How to identify a male or female?
Males have more heads than females. If you are at a loss to determine the kind of trout when buying in a store, ask the seller. Surely he knows.
Trout reaches a weight of about 1 kg. The length is about 40-50 cm. This fish prefers small rivers, streams, mountain rivers, and feels calm where there are many shelters. Trout lays eggs directly on the ground in a hole that it digs with its tail. The male fertilizes the eggs, after the female digs a hole. Live fry appear at 6 weeks after fertilization. Trout is considered a very shy fish. Trout has different meat colors: white, yellow, pinkish. The color depends on what the fish consumes. Trout meat can be grilled.
Disadvantages of trout
Although it is useful, doctors are not advised to use it for pregnant and lactating mothers. Fish contains a small amount of mercury. This amount of mercury does not affect an adult.
Also not recommended: ulcers, people suffering from complex diseases of the stomach, liver.
Trout can contain parasites, as in any river fish. Thoroughly fry the fish before eating or cook. It is not recommended to use the head of trout - it is poisoned by the habitat. Cores need to be extremely careful with the use of caviar.
About caviar
Red caviar is a very healthy, nutritious and tasty product. Its taste will depend on the shelf life of the fish. We select only fresh fish.
Why is trout caviar useful?
The fact is that it contains many nutrients and components: proteins, minerals, acids, fats. It has healing properties. It improves vision, restores the nervous system, boosts immunity, and cures various diseases.
How to salt trout caviar at home
Usually, fish is sold frozen in the store. Defrosting trout in vivo at room temperature. If after buying from you the fish was in the freezer, first transfer it to the refrigerator. When you see that the fish has thawed, you can get it out of the refrigerator and let it completely melt. After the fish has thawed, we extract caviar from it, making an incision in the abdominal cavity. We take out caviar carefully, so as not to damage.
How to salt trout caviar at home? The recipe is simple. Before salting caviar, you need to cleanse the so-called film. There are many recipes and recommendations on how to salt red trout caviar. The variety of taste depends on the amount of salt. The caviar does not taste salty, only after pickling in the marinade does it acquire a taste. If you do not know how to salt trout caviar, this article will help you figure it out.
The process of cleansing red caviar
Caviar is cleaned quite difficult: it requires patience and effort. There are several ways to clean caviar.
Method number 1
First you need to clean the caviar from the film. At home, we need a bandage or small sieve. Putting it in several layers, we get the sleeve we need. After the bandage is folded, we put the caviar in it.
We wash the eggs with cold water. At the same time, we make rotational movements with the hand. The entire film will stick and remain on the bandage. Caviar is cleaned.
Method number 2: clean with hot saline
Easy and productive way. It has a few nuances. For cleaning, we need to boil water. We take a pot, collect water and put on gas, adding salt with proportions of three tablespoons of salt per liter of water. Stir the salt and let cool slightly. Pour the eggs with the prepared solution. Cover with a lid and leave to soak for 30 minutes. After this, the eggs will become more loose.
Next we need a whisk or fork. We begin to mix gently in a circle, forming a funnel. Caviar film is wound on a whisk or fork. After the eggs we spread on the gauze material so that the solution stacks with the eggs. Then carefully remove the eggs on a napkin or towel and wipe so as not to damage the eggs. The secret about how to deliciously salted trout caviar has long been revealed. The taste depends on the amount of salt in the marinade and the duration of the caviar in the saline solution.
The process of salting caviar
The components for salting caviar include: salt, sugar, water.
What to do with them? How to salt trout caviar - a simple recipe. We take, fill the eggs with water and see that the water completely covers the eggs and is slightly higher than the eggs. That is, it turns out that there should be twice as much water as caviar.
Next, prepare the brine
Take the salt. How much salt do we need? Pour salts in the ratio: two tablespoons to one glass of water. Then add two teaspoons of sugar. There is another way to find out if there is enough salt in our solution. Take a raw egg, dip it in a solution and add salt until the egg pops up, such methods are used by the people. If the egg has surfaced, then the amount of salt content in the brine is sufficient. Next, boil our brine. Let cool a little, boiling water is not needed here. The marinade is ready!
Caviar should be filled with the finished marinade and left.
How long can I keep trout caviar in the marinade? Someone like it, someone leaves for about 30 minutes, others put it in the refrigerator for two to three days. You can not store more than three days, otherwise it will deteriorate. But if you want to consume caviar without expecting complete salting, then 10 minutes after pouring the caviar with marinade, safely serve it on the table.
How to spawn?
In order to contain caviar for a couple of days, we need jars coated with olive oil inside. We take caviar from the marinade and pour it on cheesecloth. Let it dry and immerse in jars. Store no more than 3 days. Now you have learned how to salt trout caviar!
Cooking fast and tasty
Next, we will learn how to quickly salt trout caviar. There are already many quick cooking methods. Is it difficult to salted caviar? Everything is simple, the main thing is to have a desire! How to salt trout caviar? The recipe consists of the following products:
- trout caviar;
- sugar - about 50 grams;
- salt of 100 grams;
- water.
How to cook?
We clean the eggs from the film. For an accelerated process, we need gauze and water. We rinse the eggs on gauze, making circular movements with the hand, squeeze a little, but so as not to damage the eggs. The husk should remain on the gauze. Next, wash the eggs again, but with salt water. Then spread on dry gauze and let the caviar dry.
Cooking marinade fast
We need: caviar, salt, water, sugar. Water, salt and sugar must be mixed. It turns into a marinade. Add the caviar purified by the method described above to the marinade and put in the refrigerator for 10 minutes. After we take it out and pour it into a jar, greased with corn oil for storage, or immediately serve it on the table. Trout caviar is suitable for sandwiches, for a wonderful morning breakfast. Having breakfast with caviar, you gain a boost of energy for the whole day. It has great energy value.
Cooking at home will protect you from buying stale and low-quality products. If you observe all the proportions indicated in the recipe, then your caviar will turn out better than the store.
Secrets of storing red caviar
If you want to store caviar, it must be cooled or frozen. Recommended temperature: from -4 to -6 ° C, with a shelf life of not more than 12 months.
Lightweight Trout Caviar
What is the difference from the usual? You do not have to clean the caviar from the film immediately after defrosting. You will do this while cooking the marinade.
You will need:
- trout caviar;
- water - 1 liter;
- sugar - 1 teaspoon;
- salt - 10 tablespoons.
Salting process
We collect water in a pan. Pour salt into it. We put on gas.
Bring the water to a boil. We are waiting for the salt to dissolve, and turn it off. Let the solution cool to about 40 degrees.
Add caviar to it in bags. Leave it for 30 minutes. Take a whisk, beat the eggs in the solution. The film itself will be wound on a whisk and the eggs will become clean.
Salting process
Pour caviar cleaned from the film with the marinade. How to cook marinade? Mix sugar, salt and water and pour caviar. Leave for 15 minutes. Then we lay the cheesecloth in a colander, pour the brine and caviar there. Wrap in gauze and let the caviar drain. After eliminating excess moisture, pour the eggs into a glass jar. Caviar prepared according to this recipe will be suitable for consumption within three days.