How to salt trout caviar at home, delicious recipes

Trout caviar has long been considered a delicacy. You can buy it in a store where it is sold in jars. In fact, store-bought caviar does not have bright taste characteristics. In addition, here you can buy artificial caviar, that is, a fake that does not at all correspond to the data indicated on the package. Truly, you can taste real trout caviar if you salt it yourself, using one of the well-known, but simple recipes.

Interesting Trout Facts

Trout is a freshwater representative of the salmon family, which is characterized by valuable and very tasty meat. Trout can be found in many reservoirs with clean, clear and very cool water. As a rule, these are high-altitude reservoirs or reservoirs located closer to the northern latitudes. Currently, artificial breeding of trout is practiced, especially in paid reservoirs, where many fishing enthusiasts go with the hope of catching trout. It differs from representatives of its family in rather small caviar, which has a bright orange tint. The eggs are translucent, ranging in size from 2 to 3 mm.

Characteristics of trout caviar:

• Although the eggs are small, they have excellent taste data.
• It has a high content of nutrients, such as proteins, healthy fats, fatty acids, trace elements and vitamins.
• It is easily absorbed by the body, without burdening the stomach, so it is permissible to use it at any age.
• Helps to cope or prevent diseases such as atherosclerosis or immunodeficiency.
• Improves the blood formula and optimizes blood flow.
• Strengthens bones, improves vision, increases the efficiency of cell membranes and nerve tissues.
• Lowers the level of bad cholesterol in the body.

When caviar is extracted from fish, its appearance and taste characteristics are far from the finished product. Before the salting process, it must be separated from the film and rinsed well. After salting, the taste characteristics change dramatically.

After extraction from the fish, it is permissible to store it for no more than 24 hours, and only after salting, the storage terms will increase. As a result, you get the product that everyone is used to using, especially on holidays.

How to choose caviar for salting

To get a tasty and high-quality product, you should use only a high-quality source product. In other words, you need to choose the right caviar, guided by some tips. For example, three types of caviar should be distinguished:

• Yasty caviar or raw caviar. This type of caviar is salted directly in the films, having previously washed well. A similar product is stored for no more than a month, and besides this, it has a specific taste.
• Pressed caviar. Caviar is salted according to a special recipe, using the pressing method, resulting in a homogeneous mass. A similar product is stored for a year, having good taste characteristics.
• Grainy caviar. This is caviar that is ripe. During cooking, oil and salt are added to it. Caviar prepared in this way has excellent taste. At the same time, the eggs are easily separated from one another.

Cooking trout caviar at home – recipes

Many have tried to cook trout caviar on their own at home. Unfortunately, at home it is not possible to get the same taste as store-bought caviar. There are several recipes for caviar. If you follow the sequence of technological steps and the ratio of ingredients, you will be able to cook caviar tastier than in the store.

To salt trout caviar at home, you need to stock up on the following products and tools:

• Glass saucepan or bowl.
• Mesh for straining caviar or gauze.
• Salt.
• Sugar sand.
• Vegetable oil.

In the process of work it is not recommended to use dishes from other materials. Glass does not absorb odors and does not emit foreign substances that can affect the taste of the finished product.

The process of salting itself cannot be called difficult. He is more responsible, because you need to follow a certain sequence. Only in this case will it be possible to try this delicacy, which has a delicate and pleasant taste, in which all useful substances are preserved.

Simple classic recipe

To get the finished product you need to stock up:

• Trout caviar.
• Salt.
• Sugar sand.
• Water.

Stages of preparation:

1. First of all, the caviar is freed from the film. At home, gauze is used for this operation. A kind of sleeve is formed from a piece of gauze, where caviar is placed in a film. Rinsing under running water and rotating the sleeve, it turns out to release the caviar from the film. The caviar will be cleaned, and the film will remain on the gauze.
2. At the next stage, a solution for salting is prepared. As a rule, the solution is made concentrated, with a high salt content. Water must be put on fire and brought to a boil, after which salt and sugar are poured into it. Better if it is sea salt. The solution includes: 1 g of salt and 200 g of sugar are used for 100 liter of water. The solution should boil for 5-8 minutes.
3. The solution is removed from the fire and left to cool. It is impossible to fill in with a hot solution, since caviar will simply boil.
4. After cooling, pour the caviar with this solution and leave it for 5-6 minutes. If you intend to store the product for a long time, then you can leave it for half an hour.
5. Then the solution is drained, after which the caviar should stand like this for 2 or 3 days, depending on how much it was in the brine.

Everyone is used to the fact that caviar is present on various sandwiches. In fact, it can be eaten as a standalone product or added to various dishes or salads.

At the same time, it should be remembered that caviar is distinguished by the capacity of a large number of nutritious ingredients, so it is not recommended to eat a lot of it. To replenish the human body with vitamins and microelements, it is enough to eat no more than 3 sandwiches per day.

Instant Caviar Recipe

You will need these products:

• Trout caviar, fresh.
• Sugar.
• Salt.

How the product is prepared:

1. The first stage is the removal of the film with gauze or a sieve, after which it is thoroughly washed under running water.
2. Prepared, clean caviar is placed in a glass bowl and covered with a mixture of salt and sugar, in a ratio of 2:1.
3. Caviar with the mixture is thoroughly but gently mixed, after which it is left for 10 minutes.
4. After that, the caviar is released from the liquid that has appeared. To do this, it is placed in gauze and suspended for 10-15 minutes.
5. In conclusion, the caviar is placed in a glass jar and sent to a cool place for 5-6 hours. After this period of time, caviar can be eaten.

How to salt fresh trout caviar in brine

To do this, you must have:

• Trout caviar, fresh.
• Iodized salt – about 700 grams.
• Sugar – 50 grams.
• One liter of water.

This recipe does not require the release of caviar from the film before salting. Caviar will be released from the film in the process of salting.

Stages of preparation:

1. Water is poured into glassware and salt and sugar are poured.
2. The dishes are placed on medium heat and the mixture is brought to a boil. In the process of dissolving salt and sugar, it is advisable to stir the mixture regularly.
3. The resulting brine should cool to 55 degrees.
4. Caviar in the film is sent to this mixture. Caviar is whipped with a whisk, and so that the film, in the process of these movements, is wound around the whisk.
5. After completely cleaning the caviar, it is left for about 15-20 minutes so that it is saturated with salt.
6. After 5 minutes, you can taste the caviar. After about 20 minutes, the caviar is freed from the brine. To do this, it is placed in a colander. It is desirable that the entire brine stack.

The finished product is stored in a glass, well-closed jar. It is advisable to eat caviar prepared in this way for 2 or 3 days. Otherwise, it is better to send caviar to the freezer, as it will lose its taste and its further use will remain in question.

Far East way

To pickle caviar according to this recipe, you will need:

• Trout caviar, preferably fresh.
• 2-3 clove of garlic.
• 50 grams of soy sauce.
• 50 grams of sesame oil.
• Hot pepper to taste.
• Lemon juice.

Cooking technique:

1. Caviar should be cleaned of the film in any way possible, and then rinsed thoroughly with water.
2. Then a kind of sauce is prepared. Garlic is passed through a garlic press, after which sesame oil, lemon juice and soy sauce are added to it. Red pepper is also added here. The mixture is left to infuse for 15 minutes.
3. In conclusion, the sauce is poured into the caviar and the product is infused, also for 15 minutes. Everything, the product is ready to use.

Some secrets of salting trout caviar

• For the preparation of such a product, not only fresh, but also fresh-frozen caviar is suitable. The quality of the finished product will depend on how correctly the caviar is defrosted. The process should take place naturally in the refrigerator, after the caviar has moved here from the freezer. Caviar is kept in the refrigerator for about 10 hours, after which the defrosting process ends at room temperature.
• The cooking process requires that all the necessary tools and fixtures be present so that you do not have to look for them in the process.
• If the caviar turned out to be too salty, then before use it should be poured with boiled water or black tea for 10 minutes.
• Caviar cooked at home can be stored for no more than 75 days, and even then, depending on the method of preparation.

Everyone knows that trout caviar is a delicacy with unsurpassed taste. Unfortunately, not everyone knows that this delicacy is quite easy to cook on your own, at home, especially since you don’t need a lot of ingredients. Home cooking has its advantages, especially since in our time the manufacturer, and especially the seller of finished products, are not interested in quality. In this regard, it is possible to purchase low-quality, and often expired products, which can cause significant harm to human health. Caviar cooked at home is devoid of these shortcomings, which means that it is healthy and tasty, especially not capable of harming the health of its family members.

Despite this, you should not get too carried away with caviar, since its use should have its own norms. This does not mean at all that caviar can harm health, but there will be no benefit from this for sure. Caviar is an expensive product and the excess of the consumed product will simply be useless.