Salting red caviar at home

10 servings
1 hour

How to salt red caviar at home? Prepare all the necessary products. Any fish caviar is suitable, but it is certainly best to take caviar of noble varieties of fish (give preference to chilled rather than frozen fish): sterlet, sturgeon, trout, salmon, coho salmon, beluga, etc. If you still have frozen fish, then defrost it slowly, on the bottom shelf of the refrigerator. Take salt stone, large.

I had chilled trout. Breaking her belly and removing her guts, I saw two bags (yastyk) with red caviar.

To begin with, you need to rinse your caviar well from the blood. To do this, soak it in cold water for 7 minutes (the amount of water is arbitrary and is not indicated in the ingredients). Then rinse, trying not to damage the bag in which the caviar is located.

Water for the trestle, that is, brine, in which we will then salt the caviar, boil, pour salt and sugar, boil for 5-10 minutes until completely dissolved, then cool.

Then pour a liter of hot water (40-50 degrees) over the caviar and leave for 5 minutes. There are recipes where caviar is poured with hotter water, but in this case there is a great risk that caviar will brew. and will become firm and unsuitable for further salting. Therefore, I recommend not to exceed the temperature regime, or to remove the boxes in any other way convenient for you. After the expiration of time, the film in which the caviar is located will whiten and it will be easy to remove it.

Gently separate the yastyks from the caviar and rinse the caviar under running water in a sieve lined with gauze. Try to separate each caviar.

Place the caviar in a cooled tuzluk right in the sieve and leave it for 5-15 minutes in this brine. Then let the water drain well and dry the caviar on a napkin.

It is desirable to sterilize caviar containers, since unwanted microflora can develop very quickly in such blanks. Put the caviar in the prepared jars. Caviar salted in this way is not stored for very long. It will need to be eaten within 2-3 days.

The degree of salinity of such caviar depends on the exposure time in the trestle. The most tender, slightly salted and with the shortest shelf life, caviar will be obtained when aged in brine for 5 minutes. The maximum is 15 minutes, but it is not stored for a long time, if it is not frozen. Red fish caviar of its own salt is good for pancakes, a sandwich, and a salad. It's delicious! Enjoy your meal!