We all love to eat, and especially delicacies. Their number is limited and they are always expensive, but what if you cook them yourself? Let's try to figure out how to properly salt red caviar. Moreover, there are many interesting recipes and tips that suggest how to salt red caviar at home.
Red caviar is one of the most healthy delicacies known to mankind. Here is a large amount of easily digestible protein and polyunsaturated fats that our body needs. Caviar can be bought as a finished product, but often we buy fish from which eggs were not taken. In this case, all we need is to learn how to salt red caviar and enjoy the delicacy prepared with our own hands.
For salting, we need:
- salt - 1 kg;
- water - 3 l;
- caviar - 1 kg;
- a sieve, it is possible plastic;
- cleaning grate;
- skimmer
- oil - olive or corn;
- sterile jars.
Before you start salting, determine what quality your caviar is. The best is the one in the film (patch) without damage. You can even wash such a product with ordinary tap water. But when the stitch is damaged, you have to suffer a little. It will have to be washed only with salt water, so fresh water makes the shell of caviar solid and fragile. In order to maintain the taste of caviar from the damaged gait, each liter of water should be with the addition of 40-50 grams of salt. In the process of washing, remove the shales and unripe ends. Lopans are called empty shells from damaged eggs. In the caviar mass, they are easy to distinguish, since they whiten during washing. It is best to remove them with tweezers, moreover, with plastic, in order to avoid damage to the remaining whole eggs.
How to salt red caviar? The answer is pretty simple. The final result depends on the brine (brine). First of all, there should be more brine than caviar. For 1 kg of caviar, 3 liters of water are needed. To better dissolve the salt, it is recommended to heat the water, or rather, boil and cool to room temperature. This is a pretty important point in cooking. Never pour hot brine. On the question of how to pickle the red game, this moment is important.
While the brine is cooling, you can do the separation of caviar from the film. To do this, with small force, rub the tart with caviar on the grill. The cells should be at least 3 times wider than the size of the eggs. Gently unstitch the film and turn the stitch onto the grate. With smooth movements, we rub eggs into the cells. As a result, the caviar will be in the dishes, and the spike on the wire rack.
Regarding salting time. It is enough to keep caviar in brine for 30 to 50 minutes. But this time is influenced by many factors, such as the density of eggs, maturity, size and much more. It will be best if you try it during salting. In addition, if you are counting on long-term storage of the delicacy, then it will take longer to stand in salting. When the caviar is cooked, it must be separated from the brine. This is usually done with gauze or sieve. The main thing is to drain the remaining brine. This requires about 2 hours of waiting. After all the residues of brine (brine) have drained, oil (olive, corn, vegetable) can be added to the finished caviar, this will not allow the eggs to stick together. But the oil shortens the shelf life, so be careful.
Knowing how to salt red caviar is not enough for complete success. To enjoy its taste for longer, it is recommended that you store the cans in the refrigerator or cellar. Also, protection from light will extend the shelf life of the delicacy, therefore, wrap the jars with thick paper. Remember to periodically check the “swirls” for odor changes. The caviar should have exactly the same smell as when salted. Feel rejected? Get ready for the sad disposal of a whole can.
Now that you have an arsenal of knowledge, you know how to salt red caviar at home. The only thing left is to buy small fish with caviar. Good luck and bon appetit!