Butchering the fish is quite easy, for this reason people acquire it whole. We will tell you how to salt salmon caviar, which remained after cutting. At home, preparing a delicious snack is easy. You just need to choose your favorite recipe and follow the step-by-step instructions.

How to peel pink salmon caviar from a film before salting

Before salting caviar of pink salmon, it is necessary to eliminate all the films of the house. Otherwise, the shells will give the grains bitterness, and the snack itself will look ugly.

There are several cleaning options:

No. 1. Colander

Cut caviar into pieces, and then transfer to a colander. It is important that the holes are of medium size. Pour boiling water over the contents of the kettle, wait for it to drain. Begin to shake the colander intensively over a clean bowl, all the grains will fall in the saucer. The shells will remain in the strainer.

No. 2. Brine

Combine filtered water (1 liter) with coarse salt (30 grams). Warm in a pan before drilling. Then wait for cooling to 45 degrees. Dip whole caviar in brine. Arm yourself with a whisk, slowly stir the contents with it. The film will begin to wind up on the rods of the corolla, freeing the grains.

Number 3. Boiling water and salt solution

Before salt salmon caviar, clean it. At home, this is done in 2 stages. First make a solution of 60-70 gr. salt and 1 liter water. Dip the caviar inside, wait a couple of hours. Transfer to a colander, scald with boiling water and quickly remove the curled film.

Number 4. Fork and strainer

Take a wide-bottom pan. Dip the sieve in which the caviar lies. Fill the pan with water heated to 60 degrees (not higher). Grab the caviar with a fork, stir in a circle for 10 seconds. The seeds will fall into the strainer, and the film will wind on the bars of the fork.

No. 5. Manually

This technique is only suitable for fully ripened caviar. With extreme caution, divide the whole piece with eggs into 6 equal parts. Then slowly crush the slices, but do not press. If everything is done carefully, grains will fall out by themselves.

The best recipes for salting caviar of pink salmon

Since salmon caviar can be salted in many different ways, we offer only the best variations for home use. Tasty and fast!

No. 1. The classic salmon caviar recipe

• caviar - 0.4 kg.
• coarse salt - 2 tbsp. l
• granulated sugar - 0.5 tbsp. l
• filtered water - 1 l.

We tell how to salt salmon caviar according to a traditional recipe at home.

1. Pick up fireproof cookware to prepare the brine. Pour in granulated sugar, pour in water and add salt. Wait for the start of drilling.

2. Turn off the fire. Allow the crystals to completely dissolve. Leave the solution so that its temperature is 40 degrees. Place pre-peeled kernels in brine.

3. Expect a quarter of an hour for a light-salted delicacy to come out, or 45 minutes (for those who want to get a more salty snack). After the allotted time, drain the solution.

No. 2. Dry salmon caviar salting

• caviar - 0.5 kg.
• granulated sugar - 0.5 tsp.
• salt - 1 tbsp. l with the top

1. Take care in advance to cleanse the eggs. Put them in a deep bowl with sugar and salt.

2. Mix with a spoon. Now put a flat saucer on the caviar. Set a mug of water on top.

3. Note for 4 hours, and then taste. Duration of storage is two days, for this period an appetizer must be consumed.

Number 3. Salmon caviar salted in accordance with GOST

• salt - 40 gr.
• vegetable oil - 1 tbsp. l
• caviar - 0.25 kg.

If you still do not know how to salt salmon caviar in accordance with GOST, study the step-by-step instructions. At home, making a delicious delicacy is easy.

1. Put caviar in a bowl. You can choose a glass jar or a container made of food-grade plastic.

2. Walk through the products with a spoon to even out the seeds. Sprinkle with salt. Stir gently; do not allow grains to crack.

3. Oil over the entire surface. Close the container, take to the cold. In this composition, the snack will last a long time.

Number 4. Pink salmon caviar for long-term storage

• potatoes (washed, scalded) - 1 pc.
• caviar - 0.5 l.
• filtered water - 1 l.
• salt - in fact

1. Boil and cool the water. Throw potatoes and add salt. Salt the liquid until the potatoes float. Take out the potatoes.

2. Throw caviar into the liquid and hold for 7 minutes. Filter through cheesecloth, wait for dripping.

3. Place the eggs on a dry cloth in 3 layers. Even out. Blot the top coat with a paper towel.

4. Transfer the workpiece to a glass container and refrigerate.

No. 5. Salmon caviar salmon in vegetable oil

• salt - 0.5 tsp.
• vegetable oil - 15 ml.
• caviar - 0.1 kg.
• granulated sugar - 0.5 tsp.

1. Before salt salmon caviar, send it to a sieve and rinse. Transfer to capacity. At home, it is better to take containers made of glass or plastic.

2. Add the missing ingredients to the caviar. Seal the container tightly and put in the cold overnight. Taste it.

No. 6. Salmon caviar salmon with lemon and herbs

• freshly ground white pepper - 0.5 tsp.
• vegetable oil - 0.1 l.
• salt - 20 gr.
• caviar - 0.5 kg.
• lemon - 1 pc.
• greens - 50 gr.

1. Place the prepared caviar in a cup. Pour seasonings, add citrus juice and oil. Mix gently.

2. Cover the workpiece and send to the cold for a couple of hours. After the specified time, sprinkle the delicacy with finely chopped herbs, try.

Rules for storage of finished pink salmon caviar

In order for the appetizer to please the taste and bring exclusively benefits, follow some tips:

• store caviar exclusively in a glass container;
• do not freeze caviar, it loses taste and good;
• when storing raw materials, maintain the temperature within +4 degrees;
• with classic salting, the snack is stored for 3 days.

How to salt salmon caviar, we examined. At home, prepare a snack using any of the above methods. Follow simple guidelines to avoid spoiling your palatability.

When buying red fish, pay attention to its belly if it is thickened, most likely, it contains caviar. This product is considered a real delicacy. Every housewife should know how to salt salmon caviar. We will talk about this in the article.

If caviar is caught in pink salmon, in no case should you throw it out. Having correctly salted the product, you will get a wonderful snack that can be smeared on sandwiches, used in salads, and decorated with various dishes.

Before proceeding to salting caviar, you need to remove the film from it (pails). This should be done carefully so as not to damage the eggs.

Chefs suggest using the following methods:

1. Scalding with boiling water. Pour boiling water into a deep container, put caviar there for a few seconds. Take a sieve with large holes, wipe the eggs through it. The film should take off well, remain in your hands. If there is no sieve in the house, you can replace it with a coarse grater, or even use a badminton racket.
2. Put the hawks in gauze, rolled up in several layers. Hold over a stream of hot water for several minutes, constantly stirring the eggs.
3. Put caviar in a deep glass bowl. Insert the dough nozzles into the mixer (without whisk). Turn on the appliance at minimum speed, bring it to the tabs. In a few seconds, the film is wound on a whisk. To apply this method, you need to have certain skills.
4. You can slightly incise the hawks, and carefully remove the eggs with a spoon or fork. Try to do this carefully so as not to damage the eggs.

As you can see, separating the film from the caviar is quite simple. The process will not take you more than 15-20 minutes. If the pails are not completely removed, the caviar will be bitter, the taste of the product will deteriorate.

Classic recipe

According to the classical method, caviar is salted in a "wet" way. The cooking time is 3 hours.

For the recipe you will need simple ingredients:

• caviar - 250 g;
• filtered water - 300 ml;
• salt - a tablespoon;
• sugar - 5 g.

The cooking process includes the following steps:

1. Separate the caviar from the film, rinse it with running water, fold it onto a sieve, let it dry a little.
2. Boil water, add sugar and salt. Make sure that the ingredients are completely dissolved, there are no crystals.
3. Cool the water to 30-40 degrees. If this is not done, the caviar is simply boiled, the dish will turn out not tasty.
4. Pour the eggs with the brine obtained, let it brew for at least 2 hours.
5. Throw eggs on cheesecloth, the liquid should drain completely.
6. Put caviar in jars and refrigerate.

Caviar prepared according to this recipe can be stored in the refrigerator for 2-3 days. If you want to increase the shelf life of the product, add sunflower oil. It should be refined, odorless, so as not to spoil the taste of caviar.

A simple option with vegetable oil

The recipe for salting caviar of red fish with vegetable oil is very popular. In this case, the shelf life of the product is increased to 2 weeks.

The right ingredients:

• caviar - 100 g;
• salt - 3 g;
• sugar - 3 g;
• vegetable oil - 5 g.

Cooking process:

1. Separate the eggs from the film, rinse with cool water, dry.
2. Transfer caviar in a glass container.
3. Add salt, sugar, vegetable oil. Try to keep the ingredients all over the container, but do not mix caviar. In this case, the probability of damage to the integrity of the eggs is high.
4. Close the container with a tight lid and put it in the refrigerator.

After 9 hours, you can eat caviar. According to this recipe, it turns out salted. If you like a richer flavor, add a little more salt.

How to quickly salt salmon caviar

If you need to quickly salt salmon caviar, use the following recipe:

• caviar - 500 g;
• coarse salt - 10 g;
• sugar - 3 g.

Cooking:

1. Clean eggs from eggs, rinse with water.
2. Place the product on a deep plate.
3. Add the remaining ingredients.
4. Gently mix the eggs, trying not to violate its integrity.
5. Cover the bowl with a plate and place a load on it so that air does not penetrate. A half-liter jar of water is ideal.
6. Put the container in the refrigerator.

Caviar is salted in a similar way for 5 hours. If the product does not have time to eat for 2 days, it can be put into the freezer. Caviar can be frozen only 1 time. From the temperature difference, eggs can burst.

Dry Ambassador

You can salt caviar in a "dry" way. In this case, the use of brine is excluded. The advantages of this method are obvious: the shelf life of the product is increased.

The following ingredients will be needed:

• caviar - 250 g;
• salt - 30 g;
• water - 1 liter.

The cooking process includes several stages:

1. Boil water.
2. Place the caviar (along with the hawks) in a sieve.
3. Add 20 g of salt to boiling water, let it dissolve completely.
4. In the resulting brine, lower the sieve with caviar (for 20-25 seconds).
5. Remove the film so that the caviar is not bitter.
6. Put the eggs in a glass or plastic dish, cover with salt.
7. Be sure to mix.
8. Put the product in the refrigerator.

The caviar prepared in this way will be ready in a couple of hours.

Royal with cream and onions

If you like culinary experiments, we offer the following caviar recipe.

We will need the ingredients:

• caviar - 250 g;
• onions - 1 medium-sized head;
• cream - 25 ml. A product of medium fat content (15-20%) is better;
• salt - a teaspoon;
• red and black ground pepper - 2 g.

Cooking process:

1. Remove the film from the caviar, rinse thoroughly and dry.
2. Transfer pink salmon caviar to a glass container.
3. Chop the onion finely. It is better to choose a method of dicing. Add the finished product to the caviar.
4. Sprinkle with salt (half a serving), add pepper, mix gently.
5. Pour the cream over the cream, try to ensure that they are evenly distributed.
6. Add the remaining salt. Mixing caviar is no longer necessary.

Such caviar is prepared for about 2 hours. After that, you can eat it.

Pink salmon caviar prepared in this way is very tender (due to cream). It can be used in salads or eat as an appetizer.

Salting of frozen pink salmon caviar

Delicious pink salmon caviar can be obtained from an frozen product. To prevent eggs from breaking, they must be thawed correctly. In this case, the main thing is not to rush.

Put caviar with a film in the refrigerator, leave it for at least 8 hours. The product will defrost in a natural way.

For the recipe you will need the ingredients:

• caviar - 0.5 kg;
• boiled water - 2 l;
• coarse salt - 100 g;
• sugar - 5 g;
• olive oil - 40 ml.

Cooking:

1. Remove the film from the thawed product, place the caviar in a sieve, rinse with water.
2. Heat 1 liter of water (temperature 40 degrees), dissolve in it half the salt and sugar.
3. Dip the caviar in the brine for a few minutes.
4. Drain the brine, start cooking a new one.
5. Bring the water to a boil, add the remaining sugar and salt, cool the brine to 30 degrees.
6. Place the eggs in the brine again. This time for 20-30 minutes.
7. Drain, place the eggs on a towel, let them dry a little.
8. Put the caviar in a jar, fill with oil.

If everything is done correctly, the caviar will turn out to be aromatic and tasty.

With lemon juice and herbs

This recipe is appreciated by real gourmet caviar. Immediately tune in to the fact that the cooking process will take at least 3 hours. But as a result, you get caviar, full of bright flavors.

List of ingredients:

• caviar - 0.5 kg;
• salt - 15 g;
• olive oil - 100 g;
• ground pepper - 3 g;
• lemon - 1 pc.;
• dill, parsley, basil - to taste.

Cooking:

1. Clean the caviar from the film, rinse it with running water.
2. Place in a glass container, add salt, sugar and pepper.
3. Squeeze the juice from the lemon, mix with oil, pour the eggs.
4. Mix all the ingredients well.
5. Cut greens, sprinkle caviar.
6. Put the product in the refrigerator for 2-3 hours.

Chefs prefer to use white pepper. It gives the dish an unusual aroma and bright taste.

Pink salmon caviar is a healthy product. Properly cooked caviar is no different from that sold in jars. Use our recipes and you will get the perfect dish.

It was a pleasant surprise for me to find caviar when cutting fish. Not much, but enough for sandwiches. And then I remembered that our godfathers, who live in the North, grease it themselves. Of course, they taught me how to salt red salmon caviar at home. It turned out to be so simple and fast that it took me a little more than half an hour. And most importantly, it can be consumed immediately after cooking.

How to salt salmon caviar at home

Kitchen Accessories:   colander, bowl, tablespoon, paper towels.

Ingredients

Step cooking

1. Take 350 g of caviar. That’s how much I’ve got. In general, this recipe is designed for about half a kilogram.
2. To quickly remove the eggs from the film, pour 500-700 ml of very warm water into a bowl and pour a full tablespoon of salt with a slide. Stir until completely dissolved and lower.

   The temperature should be such that you can hold your hand in it for a while. From very hot water, the precious product will become cloudy.

   
   
   
3. Gently open the film and put everything in a saline solution and hold for about 5 minutes. From salt, the film and partitions begin to curl. It is also done in order to disinfect and remove blood residues.
   
   
4. Carefully remove the eggs from the film.
   
   
5. Filter the contents of the bowl through a colander and rinse several times with running water.
   
   
6. Again, pour 500-700 ml of boiled water into the bowl, but already at room temperature. Dissolve in it 3 full tablespoons of salt with a slide.
   
   
7. Spread the future delicacy, mix well and leave for 15 minutes.

   No matter how we try to do everything carefully, a certain number of eggs will still be buried, and the rest will float to the surface. We collect them with a spoon or slotted spoon. To preserve and enhance color, it is recommended to add a teaspoon of sugar.

   
   
   
8. Again we filter through a colander and leave the excess liquid to the glass. No need to rinse. Many recommend not to allow direct contact with metal and advise to lay a piece of gauze on a colander.
   
   
9. We spread a couple of paper towels on the table. We spread everything from a colander and well blot.
   
   
10. We shift from napkins to a deep plate, a bowl or a small jar. Pour a tablespoon of oil and mix. Thanks to this, a characteristic shine will appear.
    
    
11. All. Cut the slices of bread, spread them with butter and put the delicacy cooked in our own hands. You can add a little green onion on top.
    
    
    

Quick option

It is also called "five-minute".   This method is often used by fishermen, and it allows you to enjoy prey almost immediately after cutting the fish. All you need for this is
  it gently open the film, peel the eggs with a spoon or any other improvised means, pour a full teaspoon of salt, mix and leave for 5 minutes.

If you add a tablespoon of sunflower oil and mix thoroughly, you can store for about a week in a cool place or refrigerator.

Video recipe: how to salt salmon caviar correctly

See how easy it is to salt the pink salmon caviar at home in the recipe on the video.

The disadvantage of this recipe is that it is suitable for storage for no more than five days. For longer storage, you need a completely different prepared solution, which is also called brine.

How to salt salmon roe in brine correctly

Time for preparing:   3-4 hours.
Servings Per Container: 1.
Kitchen Accessories:   pan, gauze, colander, bowl, spoon.

Ingredients

Step cooking

1. Pour about 2 liters of water into the pan and bring to a boil. The recipe is designed for 700-800 g of caviar.
   
   
2. Pour first 500-600 g of salt.
   
   
3. Stir until completely dissolved and wait for it to boil again.
   
   
4. Now you need to add salt until it stops dissolving. This can go another 300-400 g.

   Some people check the salinity of raw potatoes. That is, if you surfaced, then you're done. But the correct brine is prepared that way. This technology I got from my grandmother, who worked in the workshop for the procurement of this delicacy. It is interesting that if you drop raw potatoes in a peel into a boiling brine, then it will not be cooked, but baked.

   
   
   
5. Cool brine to room temperature. If you did everything correctly, salt crystals form on the surface.
   
   
6. During this time, we release the eggs from the film in any way convenient for you.

   You can simply scrape off with a spoon or the blunt side of a knife or use a metal grill. Some do this with a regular badminton racket or through a special screen. Even a sieve with large openings through which eggs will pass is suitable.

   
   
   
7. Pour caviar with a portion of brine, mix well for a couple of minutes. This will clear her of the remnants of blood and mucus. And also all harmful bacteria will die. The action of the brine can be seen immediately, as white particles appear.
   
   
8. We filter everything through a colander and rinse with water.
   
   
9. We shift back from the bowl and again fill in the ratio of 1: 2. That is, one part of the caviar needs two parts of the liquid. Try to avoid particles of undissolved salt and sand.
   
   
10. Mix and leave for three to five minutes.
    
    
11. After that we put a colander on some vessel, cover it with gauze and filter. Gauze is needed in order to prevent the salt from reacting with the metal.
    
    
12. Roll the cheesecloth slightly from side to side to help drain the liquid. Tie the edges and hang for three to four hours. After that, we get moderately salty product, ready for use or storage.
    
    

Video recipe: how to salt salmon caviar in brine

Watch the video on how to properly salted caviar for long-term storage.

Any caviar is stored in the refrigerator for no more than a week. For long-term storage, it is better to freeze it. To do this, it must be laid out in portioned containers with lids and quickly frozen.

Never thaw at room temperature.   From a sharp drop the eggs burst and you have to throw everything away. For proper defrosting, just shift the container from the freezer to the top shelf of the refrigerator in the evening. And then in the morning you can safely make yourself healthy sandwiches. You can’t freeze it again, so initially choose the right size for the container so that you can consume caviar from it in a couple of days.

I hope that my recipes turned out to be useful for you, and you yourself were able to pickle delicious caviar and cook delicious snacks with it! Waiting for your comments.

If you bought pink salmon in a store, brought it home and found an unexpected but pleasant surprise in the form of caviar in it, then this recipe is just for you! Naturally, you immediately have a question, how to salt salmon caviar? Do not waste such value in vain. In fact, properly salting caviar at home is not difficult and also fast enough.

But since you have decided, the main thing is to do everything correctly, clearly following the step-by-step recipe. Then even frozen caviar will turn into a delicious delicacy with which you can please your loved ones. In addition, independently salted caviar at home, this is a guaranteed high-quality product, unlike what is bought in a store.

At the moment, not everyone can afford such an expensive joy, and not for everyone it can be an integral decoration of a banquet. Therefore, if you are lucky enough to find such a bonus in your fresh, or frozen pink salmon, then do not miss the opportunity to salt the eggs yourself. it will be much better than if you boiled it or fried it, in which case it will become quite stiff and lose its taste.

Ingredients:

• Pink salmon caviar
• Salt (large) - 50g + 1 teaspoon
• Boiled water - 0.5 L
• Vegetable oil (olive possible) - 1 tablespoon

Cooking:

The first thing we will do is pour salt, in an amount of 50 g, into a fairly deep bowl.

Then pour 0.5 l of boiled water into this bowl and stir a little. After stirring, remove to the side, we will need it later.

Now we proceed to the manipulations with the main ingredient. We need to separate the caviar from the film. This must be done, of course, extremely carefully, otherwise all the eggs will burst. This process is of course time-consuming and requires exposure to accuracy.

The next step is to rinse the eggs under cold water. We wash it necessarily 3 times. In the photo you see how it looks after washing.

It is time for boiled salted water, we pour it into a container with caviar. By that time, the salt should be completely dissolved in water. Leave the contents of the bowl to infuse for 15 minutes.

After the set time has passed, we need to drain all the water from the bowl and rinse its contents several more times.

We lay out napkins on the table, necessarily in several layers. And then gently spread the eggs with a spoon on a napkin. We do this in order to remove excess moisture.

The first layer of napkins has absorbed the bulk of the moisture, and now we spread a new layer of napkins and again shift our delicacy there, gently level it and leave it like that for 5 minutes.

Well, 5 minutes have passed, it's time for the final step. Pour our valuable seafood into a plate and add vegetable oil in the amount of 1 tablespoon. Mix thoroughly. It gives the caviar shine and an even more mouth-watering look. So, the product is ready to eat, bon appetit! Now you know how to properly salted caviar.

By the way, you must store such a delicacy in the refrigerator and no more than two days. So it is advisable to use it as soon as possible after salting.

How to beautifully serve caviar on the table

The resulting salmon caviar of pink salmon can be served on the festive table as sandwiches spread with butter and decorated with a leaf of greens on top. To replace it, you can also use classic or smoked salmon flavored processed cheese.

Also, a rather original way of filing will be to put it in tartlets. At the bottom of the tartlet, you can also put a little butter or cream cheese. Such an appetizer will undoubtedly go away very quickly, and guests will express compliments to the skilled hostess.

But do not, of course, forget that caviar can be served in its pure form, so to speak, as it is. In order not to deprive guests of the opportunity to enjoy its unique taste. In this case, you need to put our valuable food in small bags, put the tea, or better dessert spoon, in order to make it convenient for guests to take. And naturally the best decoration in this case will be a leaf of dill or parsley.

Choose what you like best! But do not forget about the existing recommended standards for the use of this precious product per person per day, it is approximately 5 teaspoons.

Many housewives, acquiring red fish in department stores, often focus on the presence of caviar in it. This delicacy is always in great demand. Of course, subject to its proper preparation.

Ingredient preparation

A useful granular product from the reproductive organs of pink salmon is highly nutritious, contains protein of animal origin and saturated fatty acids, including Omega-3. The calorie content of 100 grams of pink salmon caviar is approximately 220 kilocalories, while its artificial counterpart contains only 63 Kcal.

The red fish roe of the salmon family contains many minerals, vitamin complexes, as well as retinol, fat, protein, micro and macro elements, saturated, unsaturated, polyunsaturated and other acids involved in the metabolic and recovery processes of the human body. Without these elements, the human nervous system will not function properly.

All organs supporting vital functions need the intake of essential minerals. Their deficiency leads to various disorders, dysfunctions, and ultimately to diseases. To enjoy a tasty and healthy delicacy, you first need to prepare it. First of all, you need to choose fish with caviar.   There are many criteria for this, but only the main ones should be known.

• It’s best to choose unsqueezed fish from a fresh catch. Undoubtedly, it is preferable to purchase a frozen product. But the situation is complicated by the fact that fresh fish is sold only in places of catch, for example, in the Far Eastern waters.
• If this is not possible, then try to choose carcasses from trays with females. Now in many supermarkets, and just in the fish departments of shops, there are separate left-luggage offices for females and males. By sex, fish are separated precisely for the purpose of choosing the right product. For those who need more fish fillet, males are chosen, and those who seek caviar are females.
• The presence of eggs is reported by pink blotches on the fish abdomen, as well as visually this part is much larger, elastic and dense to the touch.

• Caviar in the female abdomen appears only during the spawning period, in the summer. The rest of the time it may not be. Therefore, it is necessary to inquire when the next batch of frozen fish was caught.
• If this is not possible, then when buying, rely on the external characteristics of the fish. First of all, it is the color of the scales. Male pink salmon, as a rule, have a brighter color than females. Those and the size is smaller. The male’s head is curved with powerful jaws and teeth. Females have a more rounded head shape, without pronounced predatory signs. The male on the back has a characteristic hump, thanks to which the fish got its name. Females do not have such features. But they are fatter due to caviar, their tail fin is highly developed.
• The following signs indicate the freshness of the fish and the frozen product: the absence of plaque on the gills, the integrity of the caudal fin, the absence of yellow color on the abdomen and whole eyes. Moreover, in frozen fish, they are slightly cloudy.

After choosing the fish, you need to properly chop it, separate the caviar and prepare for further cooking. First remove the hawk film. The poultry is the shell of the calf that preserves it. Caviar without a shell is considered a quality product that is better suited to salting. Remove the hawks according to a special scheme that includes various methods.

• With boiling water. To do this, the product is placed in heated water for a while and immediately removed. Then, caviar is passed through large openings of a colander or sieve. Discard the film, and leave the eggs.
• Using gauze.   Put caviar in a piece of gauze, roll it up and hold it for a few seconds under a small pressure of hot water, changing hands. The ovarian membranes will depart, whole eggs will remain.
• Using a mixer.Caviar is placed in a container and treated with a soft whisk at minimum mode. The method requires skill, so it is better for beginners to use simpler options.
• Using a brine. A quarter cup of salt and caviar are dipped in a liter of hot water. Then with a whisk, slightly whipping, remove the shell manually.

• Use your hands to remove the hairs longer, but the kernels without heat treatment are obtained better.Caviar is simply carefully sorted, the shells themselves are separated from it.
• Using a fork.   Caviar is placed in a sieve, dipping in hot (not boiling) water. Stirring with a fork, separate the grain shells, prying and winding them on the fork. As the films are cleaned, they are removed from the device, and clean eggs are left in the sieve.
• Using salt water.   Caviar is simply poured with cold, well-salted water and left for a couple of hours. Then the eggs are placed in a sieve and poured with boiling water. The shells burst and move away.
• If you have got damaged caviar with a bursted shell, you need to put it in salt water.At the same time, bursting eggs acquire a whitish hue. They need to be taken out, separating from the total mass, and the rest of the caviar should be freed from the tongue in any way described.

To clean a fish product in this way is quite simple. The whole procedure will take from 10 minutes to half an hour, depending on the amount of caviar. It is necessary to remove the paws, otherwise the product will turn out to be of poor quality and will be bitter. You can also cook caviar in the roasts. This method involves salting caviar directly in the shell, without purification. The caviar in the film is folded into the dishes and filled with salt. After half an hour, you can either eat it, watering it with oil, or rinse and peel it off by wiping it through a sieve.

The caviar in the shell is not stored for long, so you need to calculate its amount in such a way as to consume all without a trace.

Ambassador Recipes

The finished delicacy is applied to bread and butter, any sandwich base, tartlets, and also used as a snack, in salads and other culinary dishes. You can successfully cook red salmon caviar at home, at home in the kitchen. If you succeeded in the previous steps, then the subsequent process will not be an exception. Cooking is quite simple: you need caviar, spices and water. Salting of both fresh and frozen caviar is made.

Fresh

Wet salting method

Salting of fresh fish product is done in a "wet" way. First, they take the red caviar of pink salmon, release it from the shells, wash the kernels, dry them and put them in a separate container. Next, put on the pan a pan with 500 grams of water. As soon as the liquid is heated to 40 degrees, add a large spoonful of salt, a little sugar, mix well until completely dissolved and pour 300 grams of peeled selected caviar.

Make sure that the water does not overheat, otherwise the caviar will boil and become unsuitable for eating. They keep caviar for a couple of hours, then the curing mixture is drained through a sieve or colander, and the caviar is dried on gauze and put into any container suitable for this, and stored in a refrigerator. Caviar according to this recipe is stored for no more than three days.

"Dry" method of salting

If there is a "wet", then there must be a "dry" way of salting. When using it, take 200 grams of peeled base, fall asleep with 25 grams of small table salt. Then the product is placed in a tray with a lid and cleaned in the cold. Caviar salted in a “dry” way will be ready in a couple of hours.

On an industrial scale, the ambassador is no different from the usual home method. The difference is only in scale. For cooking, take a kilogram of caviar, one and a half liters of water, a glass of salt and half a glass of good sunflower oil. Caviar is cleaned, washed and poured into a separate cup. A large container of water is put on the fire, brought to a boil and the stove is turned off. The amount of salt is determined using peeled potatoes. If it pops up, then there is enough salt, but if not, you can continue to pour it. Then the potatoes are extracted, the solution is cooled and eggs are put in it. For the lightly salted version, it is enough to hold the eggs in the salting liquid for 10 minutes, and for longer storage it will take 30 minutes.

Salted caviar with sunflower oil

The recipe for salted caviar with sunflower oil is the most popular, due to its simplicity of execution and quick availability. The ambassador is made with the expectation: per 100 grams of product - three grams of salt and sugar and five grams of sunflower oil. It is best to take refined and deodorized vegetable oil, then the shelf life of the finished product will increase to two weeks. The kernels freed from the shells are washed, dried and packed in a clean container.

All ingredients are added on top, shaken gently, covered and refrigerated. Stirring is not recommended, otherwise the caviar structure may be damaged.

Creamy Red Caviar

For those who are ready for experiments and new solutions, we recommend preparing creamy red caviar. You will need 300 grams of pure pink salmon caviar product, one onion, 30 milliliters of low-fat cream, a small spoon of salt and a mixture of red and black ground peppers. Prepared and well-dried caviar is placed in a plastic tray. At the same time, peeled onions are finely chopped, sent to a tray, salted and pepper.

Lightly mixing, pour in the cream, distributing over the entire surface. Sprinkle with salt again, cover and clean in the refrigerator. After a couple of hours, the product is ready for consumption.

Red caviar with citrus and basil

A variant of the salting of red caviar with citrus and basil is prepared for about three hours. But then both adults and children will eat it with pleasure. Especially true gourmets, as well as all lovers of fish delicacies, will like it. You will need half a kilogram of selected peeled caviar, two large spoons with a top of salt, half a glass of high-quality vegetable oil, a spoon of granulated sugar, juice of one lime, white pepper and a sprig of basil.

Properly prepare the product in glass, for which they use a glass jar with a sealed lid.They lay eggs in it, pouring citrus juice and oil on top. After pouring pepper, salt and sugar, mix gently and sprinkle with chopped herbs. The jar is closed and placed in the cold for three hours.

Frozen

The red fish caviar product is often sold frozen. In this case, the preparation consists in the proper defrosting, peeling and salting of caviar. To keep the eggs intact, they are thawed gradually, first placed on the bottom shelf of the refrigerator. When the product thaws, it is peeled, washed and prepared for further use. Prepared in the same way as raw, with the only difference being that defrosted caviar is a more tender product.

For 500 grams of a delicious base, take two liters of drinking water, half a glass of salt, two large spoons of sunflower oil, sugar on the tip of a knife. A medium liter of water is heated to 50 degrees. Dissolve the spices and put caviar there for a couple of minutes. Then they take it out, folding it on a napkin, and pour out the water. Next, a new portion of the brine is prepared according to the same scheme: they heat the water (this time to 40 degrees), dissolve the spices and again put caviar there, increasing the time to 15 minutes. The brine is drained, and the caviar is dried on a clean cloth basis and sent to the glass, pouring it with purified vegetable oil. The fragrant product will be ready in three hours.

Quick and easy

The following recipes are used for quick express cooking. Take half a kilogram of caviar, cleaned of films, washed thoroughly. Then transfer the product to special dishes. Add all other components, gently shake, so as not to disrupt the structure of the nuclei and close with a sealed lid so that air does not enter the container. It remains to put the container in the refrigerator and after two to three hours the product can be eaten.

To prepare caviar with lemon, take a pound of fish product, wash it, clean it in the prescribed way and put it in a glass jar. Then sprinkle with a spoon of salt, and thinly sliced \u200b\u200blemon slices are placed on top, pour over 100 grams of vegetable oil, close and put in the refrigerator. The dish also belongs to the fast and ready in just two hours.

For long storage

The fish delicacy made in this way is stored for several weeks. It is prepared in a special way for long storage. For one kilogram of caviar you will need three liters of water, a kilogram of salt and sunflower oil to taste. Water is poured into a large container and set on fire. As soon as it boils, add salt, waiting for complete dissolution, and then cool to a warm state. Purified caviar is placed in saline for half an hour. After this time, the brine is drained, and the eggs are carefully laid out on the fabric.

The dried kernels are irrigated with refined sunflower oil and put into a glass container. Now the main “trick” of the recipe: on top of the cans are sealed with oiled paper specially designed for this purpose. In the absence of such, take the usual white sheet, soak it with vegetable oil. Top is closed with ordinary caps. It turns out a canned product.

Asparagus with pink salmon caviar

If desired, you can cook delicious gourmet dishes, such as asparagus with pink salmon caviar. We will need 400 grams of asparagus, 100 grams of salted pink salmon caviar, half a glass of chicken broth, as much dry white wine, three egg yolks, a sprig of rosemary, lemon, parsley sprigs. The asparagus is peeled and cooked by boiling in the usual way in a pan. Separately prepare the sauce. Heat the broth by adding dry wine, rosemary and well-ground egg yolks. Sour cream is boiled until thick and salted.

Ready asparagus is laid out on plates, watered with sauce and a portion of salted pink salmon caviar is added. The dish is decorated with half a lemon and herbs.

Pink salmon stuffed with caviar and omelette

For pink salmon stuffed with sour cream and cream with caviar and omelette, you will need two carcasses of fish, 100 grams of salted caviar, the same amount of sour cream, three chicken eggs, two tablespoons of flour, husk of pine nuts, half a glass of dry wine, sprigs of dill, sunflower oil and salt. Fish carcasses are thawed, washed, irrigated with wine and rubbed with salt. Allow to soak and fry in oil on both sides until golden brown.

Separately cook an omelet. To do this, break the eggs, rubbing them with a whisk. Pour flour, salt. Bake in a hot pan, like pancakes. In the finished omelet put caviar and roll with rolls. Beautifully laid out on a dish. Ready carcasses of fish are stuffed with sour cream mixed with pine nuts, and spread on a plate along with omelet rolls, decorated with dill greens. The dish can be consumed chilled.

Pink salmon caviar paste

Delicious salmon paste can be spread on croutons and bread. He is preparing simply. Take 150 grams of salted caviar, a little salt, four boiled eggs. Add half a glass of sunflower oil, lemon juice and one onion. First clean the boiled eggs and separate the proteins from the yolks. Onions finely chopped, mixed with yolks, caviar, vegetable oil and salt. The resulting composition is whipped with a whisk.

With excessive density, dilute with a small amount of cold boiled water. Then everything is sent to the refrigerator, cooled for half an hour. The finished dish is stored for no more than two days. Paste goes well with sandwiches.

With the help of simple tips, familiarize yourself with the intricacies of the selection process, preparation and preparation of fish caviar.

• When buying pink salmon, do not look at its size. Often caviar is found in small fish, as they are females.
• Store the finished product exclusively in glass or ceramic dishes at a temperature of at least -4 degrees Celsius. The shelf life of the product of fresh salting should not exceed two days. Therefore, try to cook in small portions, but constantly, so that the supply of delicacy does not run out.
• Before serving as sandwiches and snacks, salted caviar can be flavored with fruit or ordinary vinegar and odorless sunflower oil. This marinade should be absorbed, then the dish will become even tastier.
• When preparing and cleansing caviar from the shell, try not to dip it in highly heated water for a long time, otherwise its protein will harden and become tasteless.