How to easily and quickly salt black caviar: recipes for any kitchen. How to pickle red caviar at home How to cook black caviar from sterlet

Black caviar is called caviar of sturgeon, beluga, stellate sturgeon and sterlet. Like any caviar, black caviar is the focus of useful substances contained in fish. The centers of extraction of black caviar in Russia are historically the basins of the Volga and the Caspian Sea. In recent years, due to a sharp decline in the sturgeon population in these areas, caviar production is prohibited.

You will need

• - caviar of beluga, sturgeon, stellate sturgeon or sterlet;
• - salt.

Instruction

1. Make an incision with a sharp knife along the belly of fresh fish. At the same time, it is very important not to damage the film in which the caviar is located, and to prevent the spill of bile. Remove the caviar from the belly of the fish, separate it from the intestines, then free it from the film, wipe it through a sieve (in industrial production, meshes are used for this on a frame with a certain mesh size through which caviar is passed) and put in a glass dish.

2. Sprinkle the caviar with fine dry table salt in a ratio of 5% of the weight of the caviar. The salting lasts for several minutes, the caviar is ready, but it is difficult to save it as a low-salted product at home, because the storage temperature must be strictly maintained from 0 to -3 ° C. Spread the salted caviar in a small glass container, seal hermetically and pasteurize the caviar at least 2 times.

3. Prepare pressed caviar: carefully remove the caviar from the fish, separate the caviar in the film from the other entrails, rinse, then roll in salt and lay on salt (the total salt consumption is 10% of the weight of the caviar in the film). You make an ambassador in such a dish so that the outstanding juice flows freely. Take out the salted caviar in a film of salt, leave it in a cool place at a temperature of 5-6 ° C to wilt and dry, then free the dried caviar from the film, crush it with a crush. In order to obtain a homogeneous mass, add a small amount of warm brine and lightly compress the caviar, placing it in gauze under a board with a load.

4. Prepare roe roe: remove the roe in a film (oven) from the fish, separate from the insides, rinse, pour over with sharp boiling water and pickle in strong brine (at least 15% of the weight of the ovaries). Keep caviar in brine in a cool place, eat without separating the film.

5. Prepare ternary caviar: remove caviar from fresh fish, pass through a sieve, separating the film, pour warm strong brine, mix and put on a sieve or colander, let it drain completely. Seal completely dehydrated caviar hermetically in sterilized glass jars, store in the refrigerator.

When salting caviar, it repeatedly becomes necessary to clean it from films, which are called ovaries. Otherwise, its taste will suffer greatly - it will be bitter.

Instruction

1. Prepare brine for caviar. For one liter of purified water, you will need about 3 tablespoons of salt. If the caviar was previously frozen, thaw it in cold water beforehand.

2. Take such a number of brine so that you can then completely immerse everything prepared for processing into it. caviar. An enameled container is better than anyone for these purposes.

3. Bring the brine to a boil over medium heat and cool slightly. Check the temperature - throw a small slice of caviar with a film into the brine. If the film turns white, and the caviar itself does not change its color, then the temperature is right. If it has dramatically changed color and, moreover, has hardened, the water is still too hot, and you will have to wait until it cools to the optimum temperature (about 60 ° C).

4. Later, when the temperature reaches the desired limit, place the entire caviar into the solution for approximately 30-35 minutes. After that, check it for taste. If it seems to you that the salt is still unsatisfactory, the time of keeping the caviar in the solution should be increased. And if you decide that it is too much, rinse caviar 1-2 times under a weak stream of water.

5. When the quality of the salting matches your taste, proceed further. Take an ordinary kitchen whisk and start mixing gently caviar. The biggest films will remain on the whisk. Remove while stirring.

6. Spread a little caviar, already freed from films, on gauze in order to glass water. If a films are not completely removed, take a paper napkin and lightly press it on the gauze with caviar laid out. This will help you both dry it and clean it virtually completely.

7. Hang gauze with caviar for 30 minutes so that the water is completely glass. With a teaspoon, carefully collect the finished caviar in a jar and refrigerate.

Note!
Eating home-cooked caviar without heat treatment and unseasoned salting leads to severe food poisoning.

Today, not a single solemn event is complete without appetizers with red caviar, so if you still don’t know how to salt red caviar at home, you are losing a lot. By doing salting yourself, you save a lot, especially since store-bought caviar is much inferior to homemade delicacy. Therefore, it's time to get acquainted with how to pickle caviar and please yourself and loved ones.

Caviar preparation

Before you learn how to salt black caviar, or any other, you need to carefully prepare it, or free it from the film - ovaries. To do this, you need to caviar in a pan or colander in a pan, pour hot water and carefully collect the films on a wooden spoon or fork. If you got it in a frozen state, it should be thawed first - the slower you do this, the more likely it is that the eggs will not go bad. First, hold the caviar in the refrigerator, and then at room temperature. Also remember: for salting you will need at least 100-150 grams of caviar.

If, for example, you do not know how to salt sterlet caviar, the presented method is perfect for you. Its difference from the method presented above is that the brine is prepared not only with salt, but is also supplemented with sugar. So, for every liter of water you will need approximately 50-80 grams of salt, while sugar should be exactly half as much. Bring water to a boil, add sugar and salt, and then cool. Only after that you can fill the caviar with a solution. As in the first case, its amount should be twice the volume of caviar. The eggs are infused in the solution for 15 minutes. After that, the water is drained, the eggs are dried, placed in jars and cooled. The shelf life of such caviar is not limited.

On December 6, a cargo board with food was sent to the astronauts aboard the ISS. Among them there was no caviar, which before that was annually sent to them for the New Year. I personally decided to personally correct this injustice, and collected black caviar for the astronauts as a gift. Further, the caviar will be sent to Roskosmos, from where it will be delivered to the ISS […]

Today we will talk with you how to salt / salt fish caviar at home, caviar from pike, pink salmon, trout and black caviar. Recipes on how to pickle caviar of pink salmon and other fish.

How to pickle caviar

Pike caviar is quite large compared to other varieties of river fish, and salted caviar turns out to be very tasty if you follow all the simple rules for salting it at home. And since pickle pike caviar ?

There are some of the most common recipes for salting pike caviar, and in order to do this, you need to have the right kind of fish with caviar, then gut it and start salting. From the very beginning, everything is washed with running water, then the film is carefully torn and the caviar is rubbed through a colander or a sieve with a large mesh. We boil water, in volume, one and a half times the mass of caviar, then add salt to the water to taste, but do not oversalt, as this will be the brine for caviar. Pour the caviar with the prepared brine, mix everything thoroughly and keep it in it for about 20 minutes, after which such caviar can be safely stored in the refrigerator for consumption.

The second recipe for salting pike caviar

For the second recipe for salting pike caviar, you will need 300 gr. pike caviar: salt, deep bowl, 1.5 liters of boiling water, fork colander, gauze and a tablespoon.

From the gutted fish, you need to get the caviar and put it in a bowl of boiled water, rip open the bags with caviar, without removing the film, mix the caviar with a fork for 3-5 minutes. If a film remains on the fork, it must be removed until all the eggs are separated from each other and have a light yellow color, and then drain the water.

Now, after hot water, it is necessary to pour all the contents with cold water and mix everything again thoroughly and so drain and pour new and clean water until the water becomes completely clean with caviar. At the same time, the remnants of the film are carefully removed, and the eggs should settle to the bottom of the bowl, the floating caviar should be removed along with water. After thorough filtration, the water must be drained and the caviar dried. To do this, you need gauze and a colander, gauze is laid on the bottom, then caviar is poured out, after which the gauze must be taken in hand and collected, carefully squeezing the water so as not to crush the eggs. When there is almost no water, caviar can simply be spread on something flat and allowed to dry a little.

After all the preparatory stages, you can proceed to how to pickle caviar from pike. To do this, you need to take iodized fine salt, then put the caviar in a bowl, gradually add salt to taste, a little vegetable oil and lightly, very gently stir with a tablespoon. Caviar absorbs salt well and after that it swells a little, becomes larger. It is necessary not to regret the time spent and to do everything carefully, carefully and slowly. At the end of the process, foam may form, which is quite normal.

Now you can start packaging caviar in jars, but do not fill them to the very edge. Put the jars in the refrigerator and start using it after 6 hours. Ready-made pike caviar according to the recipe will be a real delicacy with amazing taste.

Pink salmon (red)

And so the next recipe is how to salt pink salmon caviar, we read and apply. In order to properly salt pink salmon caviar at home, we need. Very often, when buying this type of fish, it comes across with caviar, which is not suitable for frying, because it turns out hard and pale, and it is great for salting.
One of the main rules of the recipe is how to salt pink salmon caviar so that water does not get into the caviar before you start salting it.

The first thing to do is to carefully separate the film from the caviar, which is very simple and easy to do. You need to take gauze in two layers and put caviar on it, and put two deep plates or small bowls next to it. Pour boiling water into one of the containers, and cold water into the other. It is good to collect the edges of the gauze in your hand and lower it into the caviar in boiling water, constantly stirring the contents in boiling water for 1 minute, then remove it from boiling water and lower it into cold water. After all these manipulations, the film becomes boiled, and pink salmon caviar begins to separate from the film itself, but not all caviar will completely separate, therefore, using a fork or spoon, the remaining caviar must be completely separated.

Then a brine solution is prepared, for which it is necessary to boil 2 times more water than caviar, and after it cools down a little, you need to put peeled raw potatoes on the bottom of the container with water, then salt the water until the potatoes float to the surface of the water.

Wait for the water to cool completely and only after that you can lower the caviar into the brine, keeping it in the solution for up to 10 minutes, so that the caviar lasts longer and better. After the caviar is carefully transferred to a colander and remains until all the solution has drained, and then laid out on a towel or napkin to dry completely. The taste of the finished product depends on moisture, the less moisture left, the tastier the caviar.

Ready-made salted caviar with pink salmon can be put into sterilized jars and add a small layer of olive or corn oil on top, put them in the refrigerator, and after 5 hours you can eat it.

A very quick recipe for pickling pink salmon caviar is to prepare a hot brine at 70-80 C (1.5 tablespoons of salt per liter of water) and dip caviar in a film into it. Let stand for 10-15 minutes, stirring gently from time to time, and then remove and rub through a sieve or colander, collect the separated caviar with a spoon, put it in a jar, adding a little vegetable oil, and after an hour the caviar can be served on the table. In the same way, you can pickle pike caviar.

Trout

Such trout caviar can be easily salted at home, and it will be even tastier than ready-made from the supermarket. And so simple recipe how to pickle trout caviar. Everything is simple. Read below.

To do this, you need to take trout caviar and pour boiling water over it, then gently rub it through a sieve or in gauze, separating it from the film, but so that the eggs remain intact. After the washed caviar, transfer to a bowl or plate and add approximately 1 tbsp. a spoonful of salt, preferably sea salt and mix until foam is formed. You can add a little sugar, but this is already a matter of taste, you need to mix for about 10 minutes. After putting the caviar in jars, put it in the refrigerator and after 12 hours the caviar is ready for use, but according to this recipe, caviar does not need to be left for a long time.

There is another recipe by which you can pickle trout caviar. The first preparatory stage is the same as in the first recipe. Already wiped and peeled from the film, the caviar is dipped in brine (water 1 l, salt 50 g and 15 g sugar) for 15 minutes, so that it is well salted. A sufficient amount of salt prevents the caviar from the appearance of microorganisms in it and penetrating into the eggs, the salt extracts the remaining moisture from them, which will protect it from rapid spoilage. The minimum percentage of salt content in caviar must be at least 4%. Now the caviar is thrown into a colander so that the brine is gone and dried. The finished product is laid out in jars after 2 hours, caviar can be served at the table.

stellate sturgeon, sturgeon, beluga, sterlet

Recipes on how to pickle black caviar with beluga or other marine fish. This family includes stellate sturgeon, sturgeon, beluga, sterlet and others, and the size of eggs depends on the type of fish, but beluga caviar is considered the largest black caviar. In order to prepare salted black caviar from the listed types of fish, you must have the fish itself with caviar, which must be very carefully removed from the belly of the fish and cleaned of adhering entrails. Then you can proceed to the release of the film, I rub it gently through a sieve with a large mesh, leaving the eggs whole and unharmed. It is necessary to mix until a natural brine is formed, with proper salting, the eggs are whole and separated from each other. If the caviar turned out to be slightly salted, then it should not be kept for a long time, but it is better to eat it faster so that it does not deteriorate. And since you can pickle black caviar yourself if you haven’t done it before.

If the fish is very fresh and just caught, then it can be salted right at the joints, and then laid out for ventilation so that it dries. Then release from the film, remove all veins and mucus, carefully separate with a crush, which gives the eggs density and a special taste acquired as a result of drying with impregnation of saturated fresh and salty sturgeon fat.

Beluga black caviar is salted very simply without the use of brine. It is enough to take fine salt from 5 to 15% of the weight of fish caviar, it all depends on taste. Thoroughly and carefully mix and place in clean and dry sterilized jars, close tightly with a lid and refrigerate for 5 hours, after which the caviar will be ready for use.

Preparation and conservation of caviar

CAVIAR
There is no better, more nutritious, valuable and tasty food product,
than black caviar (pressed, granular) from sturgeon fish and red caviar
from salmon.
Caviar contains a significant amount of complete proteins, fat, vitamins,
it is especially recommended to all those in need of enhanced nutrition.

In terms of calories, black and red caviar surpasses meat, milk and
other products.
So, 100 g of granular or pressed caviar gives the body 280 calories,
100 g of red caviar - 270 calories, while the same amount of medium meat
fatness gives only 120 calories, and 100 g of milk - 70 calories.

Sturgeon caviar is considered the better and is valued the higher, the larger
and lighter grain; salmon caviar, on the contrary, the tastier the finer the grain;
bright red caviar (sockeye salmon) is lower in quality than light orange caviar (pink salmon).

Caviar is processed and salted eggs of fish of various species.

There are four types of caviar food product:
1) black caviar, i.e. sturgeon caviar (sturgeon, beluga, stellate sturgeon, sterlet);
2) red caviar, or salmon caviar, mainly from the Far East
(whole salmon, salmon, chinook salmon);
3) pink (whitefish, vendace, pollock caviar);
4) partial or yellow (pike, caviar of pike perch, roach, ram, mullet, striped mullet).
5) There is, in addition, caviar "white" (snail).
I. Black caviar (beluga, sturgeon, stellate sturgeon, sturgeon)
Black granular and pressed caviar has long enjoyed a well-deserved reputation as
the best, most nutritious, tasty, gourmet fish product.

Caviar of fish of the sturgeon family contains a significant amount of high-grade
proteins (22-37%), fats (14-18%), vitamins A, D and group B,
as well as substances necessary for the human body - lecithin and cholesterol.

It has always been subdivided into several varieties. So, since the end of the XVII century.
up until the 19th century. (until 1861) caviar was officially distinguished in trade practice:
1) granular,
2) fuse,
3) triple,
4) yastik,
Moreover, each of the main species could be further divided into commercial varieties:
the highest, first, second, depending on the degree of freshness and delicacy of salting (except for yastik, which was always of the same variety).

1. Grained - caviar, which is raw, immediately after catching fish, wiped
on the screen (sieve) so that its grains, passing through the holes of the screen,
strictly corresponding to their diameter, remain whole and completely clean
from films and veins of the ovary

2. (see below). These grains in granular caviar are not connected with each other and retain
round (spherical) shape.
For the production of black granular caviar, only fully ripe,
easily separating from the ovaries (ovaries of fish) caviar.
Caviar is freed from ovaries and films, passing through special "screens"
(grids on the frame).
After punching through the screen, granular caviar is extremely carefully, slightly
(almost imperceptibly) salted.

To salt this caviar, fine dry table salt is used.
The caviar salting lasts several minutes and ends when the largest amount of brine has formed - the so-called "brine".
Properly salted caviar is called dry crumbly, its eggs are intact and well separated from one another.

Caviar underexposed in salting is called unaccepted, and overexposed -
skipped; in both cases, the quality of caviar is reduced.

Granular caviar to achieve greater storage stability is produced
with the addition of a small amount of antiseptic substances - borax and
boric acid.

The best granular black caviar is packaged in jars and is called jar caviar.
Canned caviar is the least salty, since no more than 5% of salt by weight of caviar is used in its salting.
Somewhat coarser and saltier barrel caviar (packed in oak barrels),
when it is salted, up to 10% salt is used.
Barreled granular caviar for the domestic market is not produced.
Granular caviar is slightly salted and it is difficult to keep it at home;
so that it does not deteriorate, you need a temperature from 0 to minus 3 °.
From completely benign, high-grade granular black caviar, pasteurized caviar is prepared.
First, granular caviar is salted (the weight of salt should be 5% of the caviar weight),
and then put in small glass jars, hermetically sealed and subjected to double pasteurization.
Pasteurized caviar is stable in storage - it is caviar in small glass jars, hermetically sealed and pasteurized, that is, warmed up.
If such a jar is not opened, it can be stored at home.
a very long time; if you open it, you need to eat caviar in one or two days.
High-quality granular sturgeon caviar has a light gray,
large and whole grains.

The more mature the caviar, the lighter and larger the caviar and the tastier it is.

Beluga eggs are usually the lightest and largest, stellate sturgeon eggs are usually the smallest.
Better than any other - beluga granular caviar, followed by sturgeon and in third place - sturgeon, although the latter contains a slightly larger amount of fat and protein. The least valuable is sterlet caviar.

To determine which of the varieties of sturgeon this granular caviar belongs to, it must be remembered that when crushing a beluga egg, white “milk” is released and the embryonic vesicle (“eye”) is lighter and surrounded by a rim.
Sturgeon caviar, when crushed, emits a yellowish "milk", "eye"
darker than the egg itself.
The caviar of stellate sturgeon gives off white “milk”, and its “eye” is lighter than the caviar.

Caviar falsification.
1. To increase the weight, strong brewed cold tea or other liquids are sometimes mixed into black granular caviar, while the eggs swell and lose strength.
Some of them begin to burst, and a viscous liquid appears in the caviar,
which should not be in high-quality caviar (the eggs should be “dry”, there should not be any sludge at the bottom of the dish with caviar).
To determine the quality, put some caviar on a plate and blow
on it - for a good caviar, the eggs should be easily rolled out on a plate,
not stick to it.

2. Pressed caviar - immediately after the fish is caught, it is salted in ovaries (see below),
and then laid out in splints (small troughs) and slightly dried
(weathered). After that, the caviar is freed from the eggs, cleaned of all veins and mucus and crushed in vats with pushers, which is why the eggs become dense, flat and acquire a special taste that arises from the combination of slightly dried (fermented) eggs with fresher, soaked, saturated brackish sturgeon fat. As a result of salting in warm brine and light pressing, this caviar turns into a homogeneous mass.

The best pressed caviar is stellate sturgeon.
It has a delicate oily taste and a very delicate aroma.
Pressed caviar is in terms of taste the best, most pleasant,
tasty, although in Russian trade it has always been cheaper than granular,
which was considered more "beautiful", i.e., had a better appearance, presentation.
In fact, pressed caviar is not only the most delicious, but also the most resistant in terms of safety.

3. Trinity (or rather, ternary) caviar was rarely prepared before, for
special order, for amateurs, mainly to Moscow.
To obtain it, fresh caviar, having been taken out of the fish, was immediately rubbed on a screen,
as well as granular, but then they did not add salt, but sharply doused in a trough with warm
strong brine, and, carefully stirring caviar in it, threw it on a sieve,
allowing the brine to drain completely by gravity, no matter how long it takes.
Only after complete dehydration of caviar was it carefully and hermetically packed.
into kegs (by a pood) and immediately, on postal troikas, i.e., as quickly as possible
at that time, they were sent to Moscow.
This is where its name came from - the trinity.
Now this caviar in Russia is produced in small quantities only for special occasions.

4. Yastik caviar is prepared in the most simple way:
it is salted together with the yastyk, without even tearing it, and salted too steeply
and left in brine until consumed.
Once it was caviar for the poor people, just to "salt", to eat
with bread hastily, and not in order to enjoy.
Worst or somewhat defective specimens of fish were used for yastik caviar,
or caviar from fish is not the first freshness.
NOTE. Yastyk - a thin but strong film that forms a bag-shell,
which contains salmon and sturgeon caviar.
The presence or absence of a ovary during salting of caviar plays a significant role
in the formation of its quality, type (red and black caviar) as a finished product.
Caviar, freed from yastyk to salting, is of the highest quality,
the so-called granular (black) and, as a rule, all red.
Caviar, which is salted directly in the ovaries, but lies in them for no more than a day and then
is released from the yastiks on the screen, is called the pressed one and is prepared
only from sturgeons. It is of high quality, but requires a greater degree of processing and is denser in volume, which is disadvantageous for its implementation.
Yastik caviar - which is pickled in ovaries and comes in such an unpeeled
view for sale. It is of low quality, often oversalted, sometimes has
matted, compacted, dried appearance and consistency and is naturally valued much cheaper (three times!) granular and pressed.
Yastik caviar - either the result of a rush during the Putin season, or irresponsible,
neglect of a valuable product.
The ovary caviar is black and very rarely red.
It is no longer possible to separate it from the ovaries, and in the process of eating one has to either eat part of the ovaries as a “by-product” or spit it out, which makes the ovary caviar be sold at a low price and for an unpretentious public, although in terms of nutrition it is a complete and very useful product.

II. Red, salmon caviar
It has only one, grainy variety, but salts more strongly than black and practically has the same standard of taste.
(Only catfish caviar is larger and more tender.)
Salmon caviar (red caviar) is prepared only granular.
Freed from the ovaries and films, the caviar is immersed in a saline solution, in which it is kept for 8 to 15 minutes, the brine is allowed to drain, and preservatives are added.
and pack.
Red caviar is often called salmon caviar, although the best caviar is not chum salmon, but pink salmon.
In general, red caviar is obtained from Far Eastern salmon (chum salmon, pink salmon,
chinook salmon, coho salmon, sockeye salmon).
Unlike granular sturgeon caviar, the best red granular caviar has
smallest grain. In the highest grades of red caviar, small, strong, non-sticky
(“dry”) grain of bright light orange color, there is no sludge in this caviar -
product of bursting eggs.

Red caviar is used for sandwiches, for pancakes, in garnishes.

III. pink caviar
Caviar of whitefish, vendace, pollock. Produced only granular.
The cooking method is the same as for red caviar.

IV. partial caviar
They are made almost exclusively of the yastik type, that is, in the yastiks.
It is salted with dry salt (12-12.5 percent of salt by weight of caviar) for
8-12 days in dry wooden chests, then washed and stacked in rows in barrels.
Or salted in a strong salt solution (brine) for 3-4 hours, and then dried
2 weeks (mullet, striped mullet).
Only pike caviar is made punched, that is, the eggs are freed from the films of the ovaries and salted.
Noble caviar is salted in just 10-15 (red) to 35-45 minutes
(black granular).
Partial caviar is less valuable than sturgeon and salmon caviar, but in terms of its nutritional qualities it is not inferior to fish meat.
The culinary specialist should not neglect this healthy and nutritious fish product, especially since, with skillful preparation, dishes from caviar of partial fish have a good taste.
Fresh caviar of partial fish, in particular pike, is salted by cooks, adding 2-3 ° / 0 salt from the weight of caviar to it and served as a cold appetizer with finely chopped green onions.
The best of the partial - caviar of bream, vobla and pike perch.
The industry prepares this caviar by rubbing through sieves (screens),
and then salting.
Partial caviar, prepared in this way, is called breakdown.
Pike-perch caviar, which is called galagan, is prepared in yastiks.
Tarama is called the roe of bream and vobla.

Dried caviar of striped mullet, a large mullet fish, is prepared.
After salting in the ovaries, this caviar is dried and, for greater preservation, the ovaries
covered with a layer of paraffin.
Dried Lobanya caviar, which has a special spicy taste, is one of the best
gastronomic products.

Everyone can cook caviar of any partial freshly caught fish
independently, turning it into a delicacy dish.
To do this, break the yastik (see above), put the caviar in a deep bowl,
free from films, crushed eggs, fat, etc., carefully wipe
caviar on a hair sieve, the cells of which should be slightly larger than the eggs.
Mix the peeled caviar with chopped onion (the thinner the better), salt, pepper until a homogeneous mixture is obtained (for 200 g of caviar - 1 onion,
1 teaspoon salt). Then gradually pour the cream into the caviar with a teaspoon
(25 ml), gently rubbing them into the caviar, but without damaging the integrity of the eggs,
which will expand slightly. Salt with coarse salt, let stand for an hour,
remove unabsorbed salt crystals (therefore coarse salt is convenient!).
This is how you can cook caviar for all fish, as long as the caviar is fresh and clean.
(not soiled with the insides and with an undamaged, durable ovary).

V. White caviar
Does not belong to fish, but has a “fish-caviar” taste characteristic of caviar
and the same biochemical composition as granular sturgeon caviar.
This is the caviar of grape snails, which carry several eggs in common twice a year.
weighing 3 grams (1 dessert spoon).
It is a white (milky) color balls, a little larger in size,
than red salmon eggs. Their taste is reminiscent of black caviar.

It was only in 1987 that attention was paid to this snail caviar, until then no one
he was not interested in the problems of reproduction of snails.
Economically and technically, it was recognized as impossible in practice to establish
the production of this caviar due to the too meager size of the "product" yield.
However, the French culinary specialist Jean-Pierre Faranque, who "discovered" snail caviar,
got down to business, creating a snail farm-greenhouse with 50 thousand snails,
which give hundreds of kilograms of caviar per year. Center for "extraction"
snail caviar is Saint-Suegre.

Application of caviar
Sturgeon caviar is served as a first-class cold appetizer.
Slightly chilled caviar is especially tasty; such caviar is placed in a special
dishes - caviar, in the metal part of which finely crushed ice is applied.
With black caviar, grainy and pressed, cooks decorate some salads,
use it in garnishes, etc.

Caviar of any kind now goes almost exclusively to the snack table.
But before this simple rustic product was used in large quantities.
and for a hot table: a must for pancakes (especially red caviar),
in kale soup (black caviar), in caviar soups (usually red), to potato
whole baked potato dishes (black and red) - instead of modern
herrings and sprats.

Recipes for cooking caviar on the next page

An appetizer of the royal table, which can be made a treat at a regular dinner with the family at home. It's about caviar. And neither the variety is important here - black or red, nor the type of fish, it is important how to pickle it! After all, recommendations for salting caviar in your kitchen are no different from factory production, but the home version is much cheaper.

How to salt caviar depends on which one we have: grains, pressed or oval. We buy caviar in grains most often for the holidays - it's expensive black and red. In the ovary - the eggs are compressed with a film, it is difficult to spread it on a sandwich. And the press is salted under pressure, although it is taken from the same species of sturgeon, stellate sturgeon and beluga.

It is necessary to carefully remove the caviar bags from the insides of the fish. Be sure to rinse through two layers of gauze. The caviar is tied up like in a bag so that the smallest grains are preserved. Dip the gauze into a bowl of water and rinse. Then we let it drain.

The next step is to remove the films in which the grain is contained. Who knows how, can try to wash the caviar through a large sieve so that individual grains separate themselves.

The alternative is to use a fork. But even here experience is needed, otherwise the eggs will be damaged and become mushy.

It’s easier to take ordinary boiling water and hold a little yastyka in it. When heated, the films go away on their own, well, or much easier.

Almost all types of caviar have a characteristic smell of water or a river. Sugar and a drop of vinegar will help get rid of it.

We do not regret salt. A teaspoon of the cook is advised to pour on 100 grams of the product. The wait is not long: a day or two.

What you need to know before salting caviar at home

To surprise no one with the first rule - we take only fresh seafood, from fish that was recently caught. Recipes also allow frozen, but you want quality and relish.

Choose fatter fish, which means that the semi-finished product for salting will be larger and tastier.

Available types of fish that are easy to catch yourself or find on the counter are inexpensive varieties: perch, pike, crucian carp and others.

Delicate work - to remove the hymen from the caviar. Connoisseurs advise to open the film and gently rub it on the dishes, for example, a colander.

We use glassware, porcelain, wood. With other material, storage is not possible.

How to salt pollock caviar

There are two ways of salting - wet and dry, choose which one is closer to you.

Wet, of course, implies the preparation of a saline solution. How strong it is, will show a slice of raw potatoes. If it floats, that means enough salt. Boil, let cool, pour caviar. How long to insist, determine for yourself. Love lightly salted caviar - just a few minutes.

With the “dry” option, we take salts of 10% by weight of caviar. Mix elementarily without damaging the grains. You will feel the density with your hand, so it's time to put it in the refrigerator. A drop of sunflower oil will add the desired consistency, and literally in 10 minutes try your culinary masterpiece.

How to salt caviar chum salmon

This is just the case when we “get” the eggs from a dense film. If the workpiece is frozen, then it should thaw at a temperature not exceeding 60 degrees. After thawing, the eggs are much softer and require gentle handling.

For 100-150 grams of salt product, three times less is needed. In the dishes we make a saline solution based on heated water. We put the chum salmon in the solution, and very soon the eggs themselves will begin to separate from the film. Do not see that the process is going on - repeat the procedure. It is important not to overexpose and not weld the workpiece. Stir, chat, helping the caviar to separate from the bag. If the product is already clean, you can cool and eat.

How to salt perch caviar

River fish is a separate category. Perch is a predator, and eating it raw is risky for health. This also applies to caviar. Of course, if you really want to, you can use any of the above recipes for salting raw offal. And we recommend salting the caviar of river fish in a different way. So you can salt perch caviar.

• Perch caviar
• Liter of water
• Salt - 2 tbsp.
• Coriander - 1 tsp
• Bay leaf - 2 pcs
• Peppercorns and ground

We take out the eggs from the bags with a spoon. They are small and don't get damaged that much.

We prepare a brine with the addition of salt and spices. The marinade is obtained a few minutes after the start of the boil. Directly hot pour our caviar. For 20 minutes, it is infused and salted.

Strain and remove excess water. The dishes, where the semi-finished product is located, are put on steam or a water bath. We bring it to readiness in this way. We mix for 20 minutes.

You can diversify the taste with lemon juice, vegetable oil will help to keep the snack longer. And in order not to deteriorate, it must be kept in glassware, without air access.

How to salt salmon caviar

Consider several ways of salting. All of them have different recipes. One thing is important in them - eggs peeled from films.

What you need:

• Pure eggs
• Bay leaf
• Potato - 1 pc.

The first way is the ambassador in the marinade. Dissolve 2 large spoons of salt in a liter of cold water. This includes the entire standard set of seasonings, bay leaf and pepper. When heated, seasonings will give a pleasant color and spicy aroma. We cool the brine so as not to cook our main product. Soak the caviar for a day in a cold place.

You can also use hot brine. The ingredients for the decoction are the same. This technology allows you to get the finished dish faster. If the caviar mass is put in hot (but not boiling) water, it will be ready in half an hour. It remains only to cool.

The third recipe is the most unusual. Boil potatoes in salt water. As soon as it pops up, remove from heat and pour over the raw semi-finished product. 3 hours and it's ready.

Even easier, without potatoes. We just make a strong salty brine, heated in moderation. We put the caviar literally for a few minutes to eat it right away. If you are going to store - hold in the solution longer.

How to salt zander caviar

• Caviar - 800 g
• Salt - 300 g (volume for solution)
• Water - 3 l
• Salt - 1 teaspoon
• Vegetable oil - 4 tablespoons

Cooking:

A large portion of salt, of course, goes to make brine. Before salting pikeperch caviar at home, it is poured several times in order to clean it of films. If everything worked out, the caviar was filtered and dried, it's time to start salting.

We take a glass jar, pour a little oil into it, spread salted caviar, and again pour an oily layer on top. Close tightly and refrigerate. After a few hours, caviar can be spread on sandwiches. With the right actions, the caviar treat turns out to be not crumbling, tender, appetizing-golden in appearance.

How to salt black caviar

"Black" refers to the ripened product of sturgeon, beluga, sterlet and stellate sturgeon. The rarest and most expensive. Pulling the caviar from the abdominal cavity of the fish, move the knife carefully. If you hook the film of the insides, bile will spill and give bitterness to the product. The eggs themselves are carefully washed through a sieve, or we use other well-known cleaning methods.

“By eye”, but without overdoing it, sprinkle the seafood with dry salt. It can be served on the table in a few minutes, in a lightly salted form. If you salt for a long time, by the arrival of guests, by the New Year and other holidays, store it correctly. Pack hermetically in a glass jar or container. Sturgeon should be kept at temperatures below zero. Withstands frost and -30 degrees.

How to salt pike caviar

Ingredients:

• Pike caviar - 0.5 kg
• Salt - 3 tbsp.
• Vegetable oil - 100 ml

Cooking process:

Salting pike caviar at home is easier than cleaning it from the tripe and bags where it ripened. In addition to a sieve and a grater with large cells, cooks use a mixer. During rotation, the films are wound, separating from the grains.

Do not be surprised, but this granular mixture will have to be beaten with an ordinary fork, so the salt groats are better absorbed. Part of the oil filling goes into the caviar mixture. We clean the workpiece in a cold place.

Glass baby puree jars are ideal for storage. They took out a portion and ate it. In each container we put seafood not to the top, leaving room for the oil layer. It will save the snack better.

How to easily salt caviar at home (universal recipe)

First, take the necessary items - this is an enamel pan and a piece of gauze. For cooking, the set is universal - plain water, lavrushka and black peppercorns.

We bring the liquid to a boil, with a volume three times the volume of caviar. Boil with salt and seasonings. Remove from heat and add the fish product, mix well. Caviar languishes for several minutes in hot water. Dry the finished dish through gauze, cool and eat. And the salt mass is stored at home for almost a month.

If salting trout caviar at home, sugar a little. Pale pink seafood is marinated in brine for a short time. We use the same advice when salting pink salmon caviar at home.

It is better to salt carp caviar with spices. Spicy brine will give the desired taste. A set of spices is universal - lavrushka, pepper black powder.

Before salting silver carp caviar, we remove the unpleasant smell of mud. Soak in a weak vinegar solution. The "dry" method is more suitable. Salt our silver carp caviar and leave for a while.

You need to salt the cod caviar directly in the film, soaking in brine. Already salted later open and clean. If the taste of caviar is lightly salted, lower it into the liquid again. According to the same scheme, it is recommended to salt flounder caviar at home. You can eat it after a day.

Vendace caviar is tastier to make using the “dry” method. All you need is grain and salt. But you can eat already under thinly chopped onion rings.

Bream caviar is too small to separate the grains. Just remove the bags and beat until foamy. There are two auxiliary products - salt and oil. Asp caviar and herring caviar are salted in the same way.

The carp product loves spices, in particular, cloves. You need to salt carp caviar at home in brine.

We have already discussed how to salt sterlet caviar using the example of sturgeon species.

From salted caviar of burbot, what kind of dishes are not prepared. It is part of the liver pate. Caviar sandwich paste is easy to make and always helps out when you need a snack. Just mix seafood with butter. A grainy spoon will whet your appetite with just one look, next to mashed potatoes, salad or in custard profiteroles.

Any fish product, no matter how scarce, even the cheapest, is a delicacy in salty form. Will always help out if you need to surprise guests. On the New Year's table, sandwiches with caviar are not only decoration, but also a whole complex of vitamins, rare fats and valuable protein.