The variety of different types of red caviar on the shelves of grocery stores is amazing. Delicious and healthy, it will look beautiful both on bread and butter and on a festive table in an elegant crystal vase. You can make this delicacy yourself, at home.
What you need
For salting red caviar at home, you will need:
- sugar;
- caviar;
- salt;
- salting container;
- glass jars;
- sieve / gauze;
- water.
Preparation for salting caviar
Red caviar is obtained from Far Eastern salmon species (chum salmon, chinook salmon, pink salmon, coho salmon, sockeye salmon). Pink salmon caviar is considered the best. So, take the roe oysters. The yastyk is a film-like shell bag that contains eggs. Separate them from the film surface.
Important: caviar must be fresh! The fresher it is, the tastier it will be when cooked. You should not put caviar in cold fresh water, otherwise it will turn out sticky, hard and tasteless.
Then rub the extracted eggs through a sieve with cells that correspond to the size of the eggs. If you don’t have a sieve, you can use a badminton racket. To do this, gently wipe the eggs through the racket, prudently placing a container for caviar underneath. In this case, the films will remain on the racket, and the eggs will pass through its holes cleaned.
Sterilize the jars in which you will put the prepared caviar in advance. To prevent it from disappearing, scald the jars with boiling water or sterilize them with hot steam.
How to pickle red caviar at home
Now you can start salting. It can be of several types. Let’s take a look at 2 main ways of salting red caviar.
For every kilogram of raw red caviar, take 2 tablespoons of sugar and 3 tablespoons of salt. Gently mix it all, and then put it in sterilized jars. Then put the jars in the refrigerator for 4-5 days. After that, the ready-made caviar can be eaten. This delicacy has a short shelf life, but it is much fresher, softer and smells like the sea.
An open can of caviar can be stored for no more than a week
The second way of salting red caviar is as follows. Place a fresh chicken egg or raw potato in the container. They must be thoroughly washed and dried well. After that, pour water into the same container. While stirring, add salt there until the potato or egg floats. Take out the potato / egg.
Boil the salt water for about 3-5 minutes. Let it cool to a temperature of 25-40 degrees. Tuzluk for pickling a delicacy is ready, it should be about three parts for one part of red caviar. Place the caviar peeled from the films in brine for 5-7 minutes, then drain everything through a fine sieve or cheesecloth and let the excess water drain. Red caviar is ready.
You can put it in sterilized jars and roll it up. Don’t forget to put the caviar in jars in your cellar or refrigerator. You can eat caviar prepared in this way after a couple of days. This method of cooking red caviar allows it to be stored much longer.
For very long storage, the caviar is kept in brine for 20-25 minutes. It will be salted even more, resulting in an even longer shelf life. Salt is an important preservative for red caviar. If you want to eat a delicacy in a short time, you can salt the caviar in the second way for five minutes, then put it in jars and preserve it in the refrigerator for just two to three hours.
When serving, red caviar can be seasoned with sunflower oil and finely chopped onions.