There are few people who do not like usefuland a delicious delicacy - salmon roe, fish of the salmon family. These orange grains often become an attribute of the holiday table. It is good to diversify the product, rich in useful elements and minerals, and your daily diet. Caviar is great for all sorts of sandwiches, fillings for pancakes, tartlets and profiteroles, serves as an ingredient in salads - salmon with butter, seafood, chicken olives with shrimp and so on. To do this, it is not necessary to buy an expensive product in a jar in the store. We will tell you how to pickle the salmon caviar by yourself.
Cleaning the product from the film
Eggs of pink salmon are inside the dam - a thin, but very dense shell. The product must be rid of this bag, then it will look aesthetically pleasing, stand out for quality and not bitter.
Therefore, before salting caviar of pink salmon, we will release it from the canopy - there are several ways for your attention:
- Pour into a saucepan 1 liter of filtered water,add 30 g of salt. Boil, cool to 40-50 ° C. Place the spawn in the liquid. Start stirring with a whisk. As a result of rotational movements, the film will begin to be wound on the tool. After cleaning, the water is drained through a colander, small remnants of the film are removed manually.
- Divide yastik into several small parts -each must be carefully kneaded so as not to crush the eggs. But this method is good only for ripe caviar - the film will separate easily and quickly.
- Pour the caviar in salted water, warmed toroom temperature (for 1 liter of liquid - 3 tablespoons of salt). Soak for two hours. Transfer to a colander and pour over hot water. The film from this should instantly curl.
- Take a colander with such holes in the sieve,through which the eggs will pass. Divide the yastek into several parts. Lay each in a colander, pour boiling water. When the water is drained, shake the colander intensively over the container.
- Put the eggs in a bowl, rinse well,fill with water. Take a mixer with a whisk, start gently stir the mass. Part of the film will separate on its own, part will be screwed onto the nozzle. It is important here not to hurt the eggs themselves.
And now we will examine several popular ways of salting the product.
Classic method
How to pickle salmon caviar quickly and tasty? Prepare to begin with the following:
- Water - 1 l.
- Sugar - 1 tsp.
- Rock salt - 2 tablespoons.
- Caviar itself - 400 g
We understand how to pickle salmon caviar:
- Take a deep tank. Pour water into it, stir the salt and sugar.
- Then put the pot or vat on the stove. Bring the brine to a boil.
- Then remove from heat and cool naturally to 40-50 °.
- Pre-peeled caviar is transferred to this container. If you want to get a lightly salted product, then 15 minutes of aging is sufficient. More intense salinity - half an hour.
- Through a small colander drain the brine.
That's all!
Quick method
We will also tell you how to pickle salmon caviar at home quickly, by express method. In this case, the product will be ready already after five hours! It will be stored for two days.
Prepare the ingredients:
- Cooking salt - 2 tsp.
- Sugar - 1 tsp.
- Salmon caviar - 500 g
Go to the process. How to quickly salted caviar of pink salmon:
- First, gently peel off the product and transfer to a large plate.
- Sprinkle with salt and sugar.
- Now it is important to carefully but scrupulously mix to distribute the crystals throughout the mass, but not to disturb the integrity of the eggs.
- Press the plate over the top. Use extra weight - for example, a mug of water.
- Thus the product should be salted for 5 hours. After this time, it will become suitable for use.
Vegetable oil method
How to pickle salmon caviar if you plan to eat a delicacy as part of a sandwich? This method is perfect for you! Prepare the following:
- Granulated sugar - 5 g.
- Cooking salt - 5 g.
- vegetable oil - 1 tsp.
- Ikorka - 100 g
How to pickle salmon caviar here:
- Remove the caviar from the fish, separate it from the film.Then it is worth washing the kernels under the weak pressure of running water. Perhaps some eggs brighten from such a procedure - do not worry, in the future they will return to the characteristic orange hue.
- Put the grains in the jar. Add salt, sugar and any vegetable oil there.
- The container is closed with a lid - we leave there eggs for 8-10 hours.
- And then you can use a tasty and healthy product for your favorite sandwiches!
"Tsar Salting"
How tasty salted caviar of pink salmon? Use salting "royally"! Here are the ingredients for it:
- Onions - one small head.
- Salt (preferably with large crystals) - 1 tsp.
- Cream (use a product with a fat content of at least 20%) - 25 g.
- Ground black pepper - to taste.
- Red caviar - 200 g
And now the process itself:
- Wash the eggs, remove the films. Put the product in deep packaging.
- Finely chop the onion, crumble to the eggs.
- Sprinkle with spices and salt. You can gently rub them into the caviar.
- Pour the cream on top so that they cover the whole mass. Stir gently with a spoon.
- Now the container is covered with a lid for 1 hour.
You will add a savory taste to the snack, a sandwich with caviar "royally", if you serve it with a mixture of sunflower oil and table vinegar before serving.
Method for long-term storage
How to pickle frozen pink salmon caviar? Most of all there will be a useful method here, implying a long-term storage of the product. For him you need the following ingredients:
- Filtered water, purified - 3 liters.
- Cooking salt - 1 kg.
- Vegetable oil - 3 tbsp. l
- Red caviar - 1 kg.
Now the process itself:
- First of all, we prepare the brine in a vat or a large saucepan. Water is poured in there, the container is placed on the burner.
- Before boiling salt poured into the pan.
- Bring to a boil and let cool.
- Place caviar in brine - depending on the degree of its salinity for a period of 10 to 25 minutes.
- Drain the water through a sieve, colander - try not to shake the thing, so as not to damage the grain.
- Caviar is decomposed into paper napkins - it takes several hours for it to dry.
- The product is oiled, after which it is sent to glass jars for storage.
- The neck of the container is covered with oiled paper and then curled with a lid.
And then we send the workpiece in the fridge.
"Green method" with lemon juice
Want to give the product a savory taste? Then prepare the ingredients:
- Vegetable oil - 100 g
- Salt - 1 tbsp. l.
- Lemon - 1 fruit.
- White ground pepper (not scary if you replace it with a regular black) - 1/2 tsp.
- Greens - to your taste.
- Red caviar - 200 g
This is how salting takes place:
- Cleaned caviar is placed in a large plate.
- The product is sprinkled with pepper (white, unlike the usual black, is characterized by a more subtle taste and aroma) and salt, poured over with oil and squeezed from citrus with lemon juice.
- Everything is mixed very neatly - it is important for us not to bite and crush the eggs.
- Cover and refrigerate for two hours.
- Caviar is served on the table, decorated with finely chopped parsley, dill, basil and other greens.
Product Benefits
Having considered how to pickle salmon caviar, we will understandalso with the specific benefits of the product for us. It is known that it is rich in protein (30 g of element per 100 g of caviar) and valuable fish oil (12 g of element per 100 g of caviar).
It is also a very high-calorie product - 230 Kcal per100 g of caviar. If we take artificial for comparison, then the energy value of the latter is 64 Kcal per 100 g. And imitation of protein contains only 1 g per 100 g of mass.
This salmon caviar from the salmon family is rich in the following elements:
- Magnesium, iron, phosphorus, fluorine, zinc, sodium, calcium.
- Retinol and omega-3 unsaturated fatty acid. The latter protects the heart muscle and blood vessels, strengthens the nervous system, joints and bone tissue.
- Vitamins of groups A, B, D and E. The complex is necessary for healthy hair, fast regeneration of the skin, normal metabolism, and immunity.
Caviar is one of the most delicious and healthy seafood delicacies. As you have seen, her self-salting is absolutely uncomplicated. It is only important to properly separate the kernels from the film.
