How to cook black caviar from sterlet. How to pickle red caviar at home. Features of push salting

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 […]

A sign of financial well-being among the owners has always been the presence of red caviar on the table. This product does not lose its relevance. How to salt red caviar at home? In fact, the process is not time-consuming, the most important thing is to purchase a fish carcass with caviar.

How to pickle red caviar at home tasty and fast

A home-made delicacy can be no worse than a store-bought one. Therefore, it is important to buy a fresh product and follow the cooking technology. It is better to choose fish from the salmon order with red meat.

Since most stores sell fish frozen, the question arises, is it possible to salt frozen pink salmon caviar? It is possible, but first the carcass is carefully thawed.

Ingredients:

pink salmon caviar - 400 - 500 grams;
purified water - 1 liter;
white sugar - 1.5 dessert spoons;
rock salt - exactly 5 teaspoons;
seasoning for fish - optional.

Steps:

First of all, defrost the fish carcass in a natural way. First place the fish in the refrigerator, then defrost in the kitchen at normal temperature. Carefully cut the abdomen with a knife, starting from the lower rear fin. Get the main ingredient.
Now it is important to separate the eggs from the films. You can do this with your hands by tearing the bag. Place them in warm, clean water to quickly separate the excess from the eggs. Stir slowly around with a wooden skewer. The film comes off well. Strain the contents through a sieve, dry on a cloth towel.
How to pickle red salmon caviar at home? Next, boil the brine, it is also called brine. Boil the specified amount of liquid, stir a portion of table salt and sugar. The salty brine prevents the eggs from sticking to each other. Cool the liquid and pour the resulting brine into a container for caviar for half an hour.
The last step is to strain the eggs through a fine sieve or cheesecloth. Then place them in a dry glass jar. Now wondering whether it is possible to pickle frozen pink salmon caviar, it is easy to repeat this recipe. However, the shelf life of the delicacy on the shelf of the refrigerator should not exceed 4 days.

How to pickle red caviar at home: dry salting method

The dry cooking method involves mixing the salt directly with the processed eggs. The shelf life is significantly increased with this technology up to 2-3 weeks. If you manage to use fresh fish, then the taste will pleasantly surprise you. So, how to salt red fish at home.

Ingredients:

table salt - 1 large spoon;
fresh caviar - 600 grams;
refined oil - ¼ cup;
water from the filter - approximately 1 liter.

Steps:

Get the caviar from the butchered fish. Cut the film and immerse the ingredient in a container of warm water. Stirring in one direction, remove the separated film.
Then take out a sieve and strain the ingredients. Crushed eggs and pieces of film remain on the walls; remove them manually. Leave the caviar in a sieve or gauze to drain excess liquid.
At this time, boil the brine. Boil water on the stove, add sugar, salt. Dip a sieve with caviar into the boiling concentrated brine. Hold for no more than 30 seconds, then pull out of the liquid. It happens that the hostess salted pink salmon caviar, what should I do? Then it is enough to put the oversalted ingredient in ordinary clean water for 2 minutes. Then drain the water by adding a spoonful of vegetable oil.
When the eggs are thermally processed in salted boiling water, put them in an enameled container. So that they do not stick together, they should be laid out gradually, in small portions. Add rock salt, mix with a thin skewer. Pour the specified amount of sunflower oil.
Next, pour boiling water over glass jars. Utensils must be sterile. Pack the blanks into a container, thoroughly tighten the lid. Keep on the refrigerator shelf.

How to pickle pink salmon caviar: an express way without the hassle

If you want to surprise your guests with a home-made delicacy, use the express method. It is advisable to use the ingredient fresh or chilled. The degree of salting is adjusted to taste. Serve the finished dish on sandwiches, or decorate a salad with it. How to pickle red salmon caviar at home tasty and fast, read below.

Ingredients:

table salt - 1 kilogram;
any refined oil - to taste;
red caviar - 1 kilogram;
filtered water - 3.5 liters.

Steps:

Carefully separate the caviar from the films. Carefully tear off the main film, place the ingredient in purified warm water. You can stir with a fork or other long object. It is important not to crush the eggs. Strain the eggs through cheesecloth. Remove film residue.
It's time to prepare the salt solution. Pour the desired amount of liquid into the pan, let it boil. Salt should be added directly to boiling water. Cook for a couple of minutes, remove from the stove. How to quickly pickle red caviar: dip the prepared, cleaned components in hot brine for 15 minutes. The longer the components are in the liquid, the more salt will absorb the finished product.
After the specified time, drain the water through cheesecloth. Spread the eggs on a dry towel. They should dry out within 2 hours. To prevent the ingredients from sticking together, add a spoonful of olive oil. It is easy to lubricate them with a clean palm.
At this time, sterilize jars and lids with boiling water for 2-3 minutes. Arrange the finished delicacy in glass containers, cork with sterile lids. Use a proven method on how to quickly pickle red caviar at home.

How to salt red salmon caviar with the addition of vegetable oil

Chum salmon caviar is an expensive delicacy product. Homemade salting does not involve the addition of preservatives. It is also important that the finished snack is much cheaper than in the store. Before you learn how to pickle red caviar at home, you should first choose a female carcass. The female has a rounded head. Males have pronounced predatory external features.

When buying chilled fish, look at the gills. A rich red or pink color is an indicator of freshness. If the carcass has black fins and an unpleasant smell, then the fish should be discarded. Caviar also cannot be used.

Ingredients:

fresh caviar - 0.5 kilograms;
rock salt - 450 grams;
drinking water - 2 liters;
sunflower oil - half a glass

Steps:

Defrost ketu naturally. Then carefully incise the abdomen from the side of the posterior lower fin. It is important not to damage the egg with eggs. Gut the fish, get the caviar. Carefully tear open the film bag or yastik.
Next, clean the eggs from the films. A universal method is to immerse them in a container of warm water, stirring in a circle. Then the liquid is drained through clean gauze, debris and crushed eggs are removed. While the ingredients are drying, it's time to prepare the brine.
The brine will turn out quite concentrated and strong. Then the caviar will be well salted and its shelf life will increase. Pour a couple of liters of water into the container, stir in 1.5 full large spoons of table salt. Put the mass on fire. After boiling, add 450 grams of salt again. The brine does not need to be cooked for a long time, 3-4 minutes will be enough.
After the specified time, turn off the gas, let the brine cool on the stove. Immerse prepared clean caviar in salty brine for 60-90 minutes. Then strain the contents of the dishes through cheesecloth. Let the water go completely.
At this time, sterilize the jars. You can do this in the oven, or douse with hot steam. Boil the lids. When the ingredient dries, transfer it to a deep bowl, add vegetable oil. Corn or olive oil also works well. It is recommended to stir with a wooden spoon so that the caviar does not oxidize and does not stick to the device.
Pack red caviar into prepared sterile containers, seal the lids hermetically. A delicious homemade delicacy for the winter can be consumed. The blanks are stored at a temperature of +3 - 5 degrees. The maximum storage period is 2 months.

How to pickle pink salmon caviar at home: a proven method with lemon

You can taste the fish delicacy after a couple of hours after cooking. The method is designed for a short shelf life of the product. At the salting stage, various spices can be seasoned with the main ingredients. Some gourmets even prefer to add cream or fresh onions. So, how to pickle red salmon caviar with the addition of lemon.

Ingredients:

vegetable oil - half a glass;
red caviar - 0.5 kilograms;
coarse salt - 1 large spoon;
lemon - 1 medium fruit;
dill - optional.

Steps:

Cut the fish, get the caviar. Clean the ingredient from the film bag, place in a bowl with warm water. Gently stir with a wooden skewer, remove the film. Then throw the contents of the dishes on a sieve.
Put the prepared caviar in a large plate. At the same stage, salt and season with crushed black pepper to taste. Squeeze the juice of fresh lemon into a plate, pour in a whole spoonful of vegetable oil. Mix the mass gently and cover with a lid.
Then the ingredients should be infused in the refrigerator for a couple of hours. During this time, the caviar should be salted. Sprinkle the finished dish with chopped dill. How to pickle red caviar from pink salmon with lemon juice - now just with this recipe. The taste of the dish is refined with a pleasant aroma. Treat yourself and your family to a homemade delicacy!

Whatever diet lovers and fans of asceticism may say, caviar on the table is a sign of good taste, especially when the table is festive. But if black caviar is a symbol of a luxurious Russian feast, then red caviar is a sign of economic prosperity in the family. Meanwhile, even on prosperity, you can save a lot if you do some things yourself. For example, salt the same red caviar at home. Let's study.

How to choose red fish for salting caviar

Red caviar at home begins with choosing the right fish in the store. For our purposes, we need fish with red meat, from salmon, such as trout, salmon or pink salmon. We need a non-gutted carcass of a female of any size, in which there will definitely be caviar (and it will be in any, because such fish is caught only when it goes to spawn).

Distinguishing a female from a male is not a problem. The fact is that the female salmon ... is “more feminine”: she has a rounder outline, a more delicate and soft color and a short rounded head. No points and a predatory look (like a male). If you choose for the first time, following these instructions, try to do it yourself, and then consult with the seller. You will see that your opinions are likely to coincide.

How to pickle red caviar at home correctly

Since you bought frozen fish, thaw it. It is recommended to do this in a natural mode, that is, first transfer from the glacier (freezer) to the refrigerator, and then let it thaw at room temperature.

The process of salting caviar itself consists of two stages of action. First you need to clean the caviar from the film in which it is located, and then place it in a salt marinade, that is, salt it. Each stage has its own subtleties. Let's start with cleansing.

Cleansing caviar from ovaries

Caviar is in two film bags (oves) - you need to get rid of them. The work is painstaking, but necessary. This must be done very carefully so as not to damage the caviar itself. (Unless there is another goal).

Carefully separate the caviar from the film with your hands.

Next, place the caviar in a bowl and fill with cold water. With a wooden stick, we begin to mix intensively in one direction. Periodically we take the stick out of the water and remove the remnants of the film, which are very well wound on a wooden skewer. Thus, we will clean the red caviar from the film with sufficient quality.

And now cover the colander with gauze, folded in half, and throw caviar on it. And let the liquid drain.
Next, we will move the caviar in a colander over dry gauze. Small particles of film and crushed eggs will stick to the fabric.

Cooking salt marinade - brine

For brine we need water, salt and sugar. How much water to take? I take so much that it completely covers the caviar, that is, about twice the volume of the caviar.

How much salt and sugar? For a glass of water - 2 tablespoons of salt and 2 teaspoons of sugar. This is if "according to science." The folk way of determining the correct salt concentration is also quite popular: place a fresh egg in the amount of water that will be used in preparing the solution. And start adding salt. As soon as the egg has surfaced, stop - there is enough salt for red caviar.

So let's get the marinade ready.. Pour salt and sugar into the water and boil. Then we cool the water a little, because we don’t need boiling water, but to “enough for a finger.”

Salt red caviar

Fill the caviar with brine and leave ... How long? I leave it for 20 minutes, because I need the caviar to stand in the refrigerator for 2-3 days (more is still impossible). If you intend to serve it to the table immediately, 7 minutes is enough.

We recline the caviar on gauze and let it dry. It can dry up to 2 hours. Then transfer to sterilized jars lubricated with olive oil. And put it in the fridge.
Caviar is ready for use in 3 hours.

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The optimal time for the extraction and salting of caviar is 45 minutes after killing the fish. If caviar is processed immediately, it is most delicious. When the salting process is delayed, the taste deteriorates somewhat. Therefore, fishermen take out caviar, salt it and immediately eat it, enjoying the natural taste.

Not only sterlet caviar is eaten fresh. Even freshly caught sterlet is cleaned, cut into pieces, slightly salted and eaten fresh after 10-15 minutes. The heads and tails are used for the fish soup. Greens are placed in the cut abdomen and sent to the oil lamp. It turns out a fish called “You will lick your fingers” * (an additional bonus at the end of the text!). Tastier than sterlet stewed in cream. For some, the best delicacy is fresh-frozen sterlet, cut into thin slices.

How to salt sterlet caviar at home

Not all people have the opportunity to taste caviar immediately after catching fish. It is processed when the opportunity arises: familiar fishermen threw it on their return from fishing, or they bought it in a store. Here we can already talk about relative freshness. Anyway, with home salting, sterlet caviar turns out delicious.

Preparation of sterlet caviar for salting

Caviar is freed from fatty layers and shells in which eggs are hidden. Rinse with running water.
The next process is the release from the cover of the films. To do this, caviar is rubbed through a device with holes of suitable size. A vegetable mesh with cells or any other mesh is pulled over the pelvis, through which the eggs pass freely. Use a colander, a badminton racket, a sieve. The eggs slide freely down into the substituted bowl, the film remains on the grid.
Wash again. During washing, defective, bursting eggs, the remnants of the film and blood are washed off.

How to quickly salt sterlet caviar? The easy way

It is believed that salting black caviar is much easier than other caviar of river and sea fish. A little fine salt is added to it (5-6% of the caviar weight) and, if desired, black pepper. Mix well so that the salt is absorbed into all the eggs. After five minutes, five-minute caviar is ready for use.

In the process of insisting, it is more salty. It is stored for a week, but it is rarely possible to keep it for such a long time - usually the supplies are eaten immediately after salting. It's very tasty!

According to the fishermen, nothing else is required for salting sterlet caviar: only salt and pepper. When serving, finely chopped ordinary or red onion, young green onion feathers, greens, a little olive (other other) oil are added to salted caviar (for a change).

There is an opinion that with such a high-speed salting, caviar, due to the presence of fat in it, acquires a brown-green hue and does not look very pretty, therefore it is more often salted in a brine called brine or brine.

How to salt sterlet caviar in brine

The brine is so strong that a raw egg, onion or potato floats in it. Salt is taken fine, of good quality: for 100 g of caviar, 125 g of salt (or a little more). The volume of brine should be three times more than caviar.

Slowly pour salt into boiling water in small portions, stir. Boil until the salt begins to crystallize (a white coating will appear above the water in the form of a crust of salt crystals.). Far Eastern fishermen advise to boil any brine (even repeatedly used, which is stored throughout the fishing season) for at least 15 minutes.

Salting sterlet caviar in time depends on the expected shelf life. If the caviar is being salted for instant use, stir until the caviar, absorbing the salt, begins to knock on the walls of the dish. Usually kept in brine for about five minutes. For long-term preservation, the exposure time is increased to 20 minutes.

It is even better to pour caviar for conservation twice with brine, dividing it into 2 parts. Keep in brine for 7.5 minutes each time. (If you pour five-minute caviar twice, then keep it for 2.5 minutes). Double pouring will allow you to better clean the caviar from blood and impurities.

Then they let the water drain well, hanging the caviar in a gauze bag. This process takes several hours. Better days. During this time, the caviar ripens.

The process of salting sterlet caviar in brine is completed. A delicate, crumbly, granular delicacy of a pleasant black color is obtained.

With an excess amount of caviar, it is laid out in jars, which are first doused with boiling brine. They also process all the dishes that are used when salting sterlet caviar. A couple of tablespoons of vegetable oil are poured on the bottom and the same amount on top. Keep a couple of months.

A large amount of caviar is eaten with spoons: either pure caviar, or mixed with onion, fresh dill and vegetable oil. Caviar is delicious with hot boiled potatoes. A small amount is served on halves of boiled eggs, on slices of bread, previously greased with butter.

An answer is given to the question of how to salt sterlet caviar at home.

Now the promised bonus:

Recipe for camp smoking sterlet

Inside and out, the fish is rubbed with salt mixed with ground pepper. The abdomen is opened, spacers are inserted inside. Carcasses are hung on twigs in the form of spears. When the fire burns out (there is no longer a blazing column of fire), they surround the fire with horns, sticking them into the ground from the leeward side. A thick wet aspen log is placed in the fire. After 1-2 hours, the most delicate smoked fish is ready. You should not leave it unattended, magpies and crows will peck at tasty prey.

Sturgeon caviar has always been considered a delicacy. The first place is occupied by black. It is characterized by grain size, taste and high concentration of nutrients. In Russia, black caviar fishing is concentrated in the Caspian Sea and the Volga. The carriers of this delicious product are: Sturgeon, Sterlet, Beluga

And Sevryuga. The most coarse-grained is beluga caviar. Although currently in Russia, fishing for such fish is prohibited, due to a strong reduction in populations. Few people know how to salt black caviar at home, since its cost is quite high. But still, a snack bought in a store will be much more expensive. Salt in your own kitchen - experiment with ingredients and know for sure that the dish is fresh and has no preservatives.

Stages of preparation for salting

In order for black caviar to be clean, beautiful and tasty, it is important to know how to properly prepare it for salting.

Stages of preparation:

the yastyki should be taken out carefully, without damaging the integrity;
caviar of sterlet, beluga or other sturgeons must be cleaned from the film. This process is easier to carry out with a fork, wooden spoon or sieve;
it is recommended to rinse it well;
it is better to use a fresh product for salting, but fresh-frozen is also suitable. Defrosting is carried out naturally, first on the bottom shelf of the refrigerator, then on the table;
you need at least 150 gr. masses of eggs;
you can salt with simple fine salt;
use only non-oxidizing containers.

Salting caviar at home is not difficult. By following all the recommendations, her own taste will only become brighter and richer.

Cooking in a brine

For brine, it is necessary to boil water and cool it a little, in order to avoid hardening of the eggs. Salt the liquid little by little, determining the amount by the pop-up potato.

The liquid should be twice the volume of black caviar.

The finished mass is poured with brine. The exposure will depend on the storage period envisaged. 10 minutes is enough if you want to enjoy the dish right away. For a long exposure, it will take about 30 minutes, while the taste will become much saltier. The next step is to drain the marinade, and dry the eggs a little in a colander. Put the mass in a container and mix with olive oil. Arrange in glass jars, after sterilizing them. Send to a cold place for storage.

Lightly salted way

The recipe is very easy and fast. It will allow you to enjoy your favorite delicacy in a few minutes.

Features of push salting

Soak clean bags in salt and place in a deep cup. It will take 10% of the ingredient from the total caviar mass. After separating their own juice, they are taken out and put to dry and dry in the refrigerator. Peel the films, and crush the eggs until smooth. You can add a little marinade and press it with a press, after covering it with a napkin and a flat plate. Store salted caviar in a cool place with tightly sealed lids.

Method with preservation of yastiks

Pour the finished yastyki with boiling water in a colander and transfer to another container. To salt, you need to prepare a steep marinade - 15% salt from the total weight of the bags. Add a water-salt solution to the ovaries and refrigerate. Salted, thus, caviar is stored directly in brine and consumed without separation of the films.

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The method involves preparing for salting by grinding the eggs through a sieve. When this process is completed, the caviar is completely covered with bitter

salted brine and mix thoroughly. The liquid is drained to the last drop, the delicacy is laid out in a pre-sterilized dish and hermetically sealed. Cleaned up in a cool place.

Benefit and harm

Sturgeon caviar contains a large amount of amino acids, proteins, vitamins A, D, E, B, macro- and microelements, saturated fatty acids. Calorie content - 230 kcal per 100 gr.

Beneficial features:

improves brain function and memory;
useful for vision;
slows down the aging of the body;
reduces the risk of developing cancer;
has a positive effect on the cardiovascular system and blood circulation;
improves mood.

There are several negative points in the use of black caviar:

not recommended for children under three years of age;
should not be used by a person with individual intolerance.

It is necessary to observe the measure even for healthy people who do not have allergic reactions.

Black caviar is a very popular and expensive product. It has a special taste and is a favorite delicacy for many. But only proper cooking at home will allow you to enjoy fresh and natural caviar. The finished salty product will decorate any buffet table as an addition to salads, sauces, sandwiches and pancakes. If you know how to properly salt black caviar, you can get the maximum benefit and taste.