How to pickle salmon caviar at home?

There are a few people who don't like a useful and tasty delicacy - caviar salmon, fish of the salmon family. These orange granules often become the attribute of the table. Well diversified by product, rich in useful elements and minerals, and your daily diet. Caviar is great for all kinds of sandwiches, toppings for pancakes, tartlets and profiteroles, is an ingredient of salads - salmon oil, seafood, chicken, salad with shrimp, and so on. It's not necessary to buy expensive product in a jar at the store. We will tell you how to pickle salmon caviar itself.

Product Cleaning from the film

The Eggs of the salmon are inside of the ovary - a thin but very dense shell. Product definitely need to get rid of this bag, then it will be aesthetically pleasing look, to stand out quality and is not bitter.

So before you pickle salmon caviar, disengage it from the ovary - to your attention a few ways:

1. Pour into a saucepan 1 liter of filtered water, add 30 grams of salt. Boil, cool to 40-50 °C. Place the liquid eggs. Start stirring with a whisk. The result is rotational motion, the tape will begin to retract on the tool. After cleaning the water drained through a colander, small remnants of the film are removed manually.
2. Divide the ovary into smaller pieces - each must be carefully knead, so as not to crush the eggs. But this method is only good for ripe fish, the film will be separated simply and quickly.
3. Pour the eggs in salt water, warmed to room temperature (for 1 quart of water - 3 tbsp. spoons of salt). Soak for two hours. Place in a colander and rinse with hot water. Film it will instantly curdle.
4. Take a colander with such holes in the sieve, through which pass the eggs. Divide the ovary into several parts. Put each in a colander, pour boiling water. When the water has drained, intensively shake the colander over the container.
5. Place the eggs in a basin, rinse well, cover with water. Take a mixer with a nozzle-whisk, gently start to stir the mass. Part of the film to separate yourself, part of the wound on the head. The important thing here is not to hurt the ROE.

Now, let us examine a few popular ways of salting of the product.

The Classic method

How to pickle salmon caviar quick and tasty? Prepare to start the following:

• Water - 1 l
• Granulated Sugar - 1 tsp.
• Rock salt - 2 tablespoons.
• The eggs - 400 g

We analyse how to pickle salmon caviar:

1. Take a deep container. Fill it with water, stir salt and sugar.
2. Then pan or Chan put on the stove. Bring the brine to a boil.
3. Then remove from heat and in a natural way cool to 40-50°.
4. Pre-treated caviar is shifted in this capacity. If you want to get a salted product, it is enough 15 minutes of incubation. More intensive salinity - half hour.
5. Through a fine colander to drain the brine.

That's all!

Quick method

Tell and how to pickle salmon caviar at home fast on the Express way. In this case, the product will be ready in five hours! Kept it for two days.

Prepare ingredients.

• Salt - 2 tsp
• Sugar - 1 tsp
• Salmon - 500 g

Go to process. How to pickle salmon caviar:

1. First, gently clean the product from the film and put in a big plate.
2. Sprinkle with salt and sugar.
3. Now it is important to carefully, but carefully stir to distribute the crystals throughout the mass, but not to violate the integrity of the eggs.
4. Push the top plate. Use additional weight - for example, a Cup of water.
5. Therefore, the product should zaselyatsya 5 hours. After this time he will be fit for use.

Method with oil

How to pickle salmon caviar, if you plan to eat the delicacy in the structure of the sandwich? This method is ideal for you! Prepare the following:

• Sugar - 5 g.
• Salt - 5 g.
• Vegetable oil - 1 teaspoon.
• Caviar - 100 g.

How to pickle salmon caviar here:

1. Remove the eggs from the fish, separate it from the film. Next, you should rinsegrains under a weak pressure running water. Perhaps some of the egg white from this procedure - don't worry, in the future it will return to its characteristic orange color.
2. Put the seeds in a jar. There also add salt, sugar and any of the vegetable oils.
3. The container is sealed with lid - leave there eggs for 8-10 h.
4. And then you can use tasty and healthy product for your favorite sandwiches!

"Royal salting"

How delicious to pickle salmon caviar? Use salting "royally"! Here the necessary ingredients:

• Onion - one small head.
• Salt (preferably large crystals) - 1 tsp
• Cream (use fat content of not less than 20 %) - 25 g
• Ground Black pepper - to taste.
• Red caviar 200 g

And now the process is:

1. Rinse the caviar, remove plenochki. Put the product in a deep container.
2. Finely chop the onion, crumble the eggs.
3. Sprinkle with spices and salt. You can gently RUB them in the grains of caviar.
4. Pour cream on top so that they cover the whole ground. Very carefully stir with a spoon.
5. Now the capacity is covered with a lid for 1 hour.

A Spicy flavor you can add a snack, a sandwich with caviar "for the Czar", if before serving, sprinkle it with a mixture of sunflower oil and vinegar.

Method for long term storage

How to pickle frozen pink salmon caviar? A useful technique here, implying long-term storage of the product. For this, you will need the following ingredients:

• Water is filtered, purified - 3 liters.
• Table Salt - 1 kg.
• Vegetable Oil - 3 tbsp
• Caviar - 1 kg.

Now the process itself:

1. First we prepare the brine in a tub or large pot. There filled with water, the capacity put on the burner.
2. Before boiling in a saucepan pour the salt.
3. Bring to the boil and leave to cool.
4. Place it into the brine the eggs, depending on the degree of salinity in the range from 10 to 25 minutes.
5. Drain the water through a sieve, colander - try not to shake the thing so as not to damage the grain.
6. Caviar laid out on paper towels - need a few hours to get it dried out.
7. The Product is oiled, and then goes into glass jars for storage.
8. The Neck of the container is covered with oiled paper, and then twisted the lid.

And then sent to the billet in the fridge.

"Green" method with lemon juice

Want to give the product a spicy taste? Then prepare the ingredients:

• Vegetable Oil - 100 g
• Salt - 1 tbsp
• Lemon - 1 fruit.
• White pepper (don't be scared if you replace the usual black) - 1/2 teaspoon
• Herbs - to your taste.
• Red caviar 200 g

So is pickling:

1. Purified caviar is placed in a large plate.
2. Product sprinkled with pepper (white, unlike the usual black, characterized by a refined taste and aroma) and salt, watered oil and a squeeze of citrus lemon juice.
3. All mixed very carefully - it is important not to crush and not to crush the eggs.
4. Cover and leave in refrigerator for two hours.
5. Caviar is served to the table decorated with finely chopped parsley, dill, Basil and other greens.

Product Use

Having Considered how to pickle salmon caviar, will deal also with specific use of the product for you. It is known that it is rich in protein (30 grams of element per 100 g of caviar) and valuable fish oil (12 grams of element per 100 g of caviar).

This is Also a very nutritious product - 230 Kcal per 100 g of caviar. If we compare the artificial, the last energy value - 64 Kcal per 100 g And protein simulation contains only 1 g per 100 g of the mass.

This caviar from salmon is rich in the following elements:

• Magnesium, iron, phosphorus, fluoride, zinc, sodium, calcium.
• Retinol and unsaturated fatty acid omega-3. Latest protects heart muscle and blood vessels, strengthens the nervous system, joints and bone.
• Vitamins a, b, D and E. the Complex necessary for healthy hair, rapid regeneration of the skin, normal metabolism, resistance of the immune system.

Caviar is one of the most pleasant taste and wholesome seafood. As you can see, her self-salting - it is absolutely simple. It is only important to correctly separate the grains from the film.