It seems to melt in your mouth, exploding and giving the taste of salty juice. In addition to its bright taste, caviar also has corresponding beneficial properties. Caviar is considered a dietary product that is a source of life-giving energy and vigor. Do-it-yourself caviar is much healthier and tastier than store-bought caviar.
If there are fishermen among your household, then you can prepare such a delicacy at home. But first you will have to clean the caviar from the film. After reading this article, you will learn how to quickly and easily clean caviar from films.
Fish selection
Fish with caviar purchased at the market or in a supermarket is considered a good purchase. Caviar prepared at home is natural, better than store-bought caviar, it has no preservatives, is lightly salted, juicy and smells of the freshness of the sea. The carcass of pink salmon and trout fish has its own characteristics characteristic of the salmon fish breed, and if you take them into account, you can choose a seafood product that is ideal for salting fish and caviar. Before you buy the right one, take a closer look at it.
- The simplest sign of freshness of a fish carcass is red gills. Gray color indicates low quality product.
- Fresh female fish is the most suitable option. Females, unlike males, have a wide back and a thick belly, indicating the presence of caviar in the fish.
- The freshness of the carcass itself is manifested in the bright silver color of the skin without a yellow coating.
To make a real seafood delicacy yourself at home, you need to peel the caviar from the film.
Why remove the jastik at all?
The film bag is necessary to ensure that the eggs are all together. Yastyk is harmless and tasteless. However, it is impossible to obtain crumbly caviar without removing the films. The eggs are attached to it and it will be problematic to enjoy the delicacy without first removing the egg. There are several ways to remove the film bag. The choice of option depends on the housewife herself and on what kind of fish with caviar ends up in your kitchen.
You can prepare this delicacy with your own hands
Also important for obtaining tasty caviar, salted at home, is the quality of water. Under no circumstances should you take liquid directly from the tap; be sure to filter it. If this is not possible, buy store-bought clean water.
We use a sieve
For this method, a large sieve, metal mesh, or plastic strainer is used to separate films from small eggs. If you don’t have a suitable sieve and a special net, you can take a badminton racket.
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The shell itself is dense, and removing it from the caviar is as easy as shelling pears if the shell is made soft. It is easy to soften the eggs with just hot water.
At the first stage, we wash the caviar in the bags under running water. To simplify the process, we make small cuts in the egg, trying not to touch the eggs with the knife.
- Pour water into a pan and place it on the stove. We heat the water to 50-60 degrees so that it is hot.
- We transfer the caviar in the egg to a sieve and lower it into hot water for a few seconds.
- We take out the sieve, placing a plate under it. The shell becomes soft after heat treatment. The caviar easily slips through the holes, the film remains on the sieve.
Boiling water and your own hands
How to clean caviar from films if you don’t have kitchen utensils at hand? There is a way in which the main “actors” will be your own hands and a plate of hot water.
Pour hot water into a plate. Place one bag of caviar, wait a couple of minutes and lightly press on it (you can carefully cut it). The caviar releases itself. After being in hot water, the film becomes pliable and can be easily removed with your fingers.
There is another way that allows you to prepare red caviar for salting. Let's try to understand how to clean caviar from the film with a mixer. For this task, it is recommended to use special “snake” attachments. They easily bring the dough to the desired consistency, and they also perfectly separate the caviar from the film bag.
So, take the caviar in one hand and the mixer in the other. Carefully press the attachment to the side of the pan and turn on the mixer at minimum speed. At the moment when the film begins to wrap around the mixer whisk, try to monitor the caviar as closely as possible. There must be a wide container under your hand that will “catch” the eggs if they want to escape from your hand.
It is worth noting that this method is used by professionals with extensive experience in processing red caviar, and if you are not confident in your abilities, then it is better to completely abandon it, since you risk completely spoiling the raw materials for pickling, mashing the eggs and turning them into a kind of mush. However, it is presented below - mostly for the sake of completeness of coverage of the issue, rather than for actual practical application at home.
How to separate caviar from film
There are several ways to do this, but first we extract the caviar from the fish. Often, fresh pink salmon is used for salting caviar. But you can take frozen fish and first defrost it on the bottom shelf of the refrigerator. It doesn’t matter what kind of fish, valuable species: salmon, sturgeon, river or ordinary red pink salmon, the process of extracting caviar from it is the same.
- First of all, we cut the abdomen, pointing the knife away from the head and moving it with even movements along the abdomen towards the tail. We make a shallow incision to preserve the integrity of the eggs and avoid the gall bladder.
- The eggs, as you know, are located inside the fish between the other entrails in the egg. To remove it, carefully move the bags of caviar away from the walls of the fish. We separate it easily and quickly using a knife, or by feeling with your fingers the junction of the fish carcass with the fish carcass.
- We remove the extracted caviar from the entrails and wash it. If bile leaks out during work, wash the removed bags thoroughly under cold water, otherwise the caviar will be bitter.
You can cook fish soup from the tail and head; fish fillets are suitable for preparing main courses and baking salmon steaks in the oven. We prepare the caviar freed from the female fish for cleaning from the egg.
Features of different caviar
Usually people only evaluate the taste of caviar. Almost no feast is complete without sandwiches or canapés with caviar. In addition to taste, caviar also has properties that are beneficial to the human body. For example, one third of caviar consists of high quality proteins. Polyunsaturated fatty acids are perfectly absorbed by the human body and have a positive effect on its health. With their help, the level of cholesterol in the blood decreases, and this prevents the occurrence of diseases such as heart attack, atherosclerosis, and stroke.
REFERENCE! Caviar also contains microelements such as calcium, phosphorus, iodine, magnesium and others that are so necessary for humans.
Caviar is often called living energy, due to the fact that it has such a rich composition. In addition, it can regenerate processes in the human body and increase hemoglobin. Thanks to this, immunity increases and blood circulation improves.
However, it should not be abused. If you use it in small quantities, it will be useful. People with coronary heart disease, urolithiasis, hypertension should not eat a lot of caviar. This is due to the fact that caviar contains a lot of salt, which retains water in the body.
Separate with a whisk
To work, we will need a hand whisk for whipping the cream.
- Pour approximately 1 liter of water into the pan. Add a tablespoon of salt and boil.
- Let it cool to 40-50 degrees.
- Place the fish eggs in the pan into the pan. Stir with a whisk until the film leaves the caviar and wraps around the whisk.
- As you wind, remove the films from the whisk with your hands. Strain the separated eggs along with the brine through a colander or place them on a sieve.
Secrets of caviar processing
- Before removing the oysters, red caviar should first be rinsed in a salt solution. It is prepared by diluting 0.5 tsp. salt in 1 liter of water. For river and black caviar such processing is not necessary.
- The caviar is dried by spreading it on gauze or a sieve.
- There is no need to dry the caviar on paper towels or napkins, as it will quickly stick to them.
- If you are going to quickly use caviar, then it is enough to soak it in brine for 7-10 minutes. Brine recipe: 1 liter of water and 2 tbsp. salt. After this, the caviar needs to be dried and poured with vegetable oil.
- If caviar needs to be stored for more than two weeks in the refrigerator, then it must be kept in brine for half an hour.
After reading this article, you will probably be happy to see caviar in the fish. After all, now you know ways that will make the housewife’s work much easier. Caviar on your holiday table will now delight guests not only with its taste, but also with its beautiful appearance.
Manual method
The most delicious and high-quality seafood is hand-cleaned. You will have to work hard with your hands and spend more time than doing the above options. The excellent taste of a delicacy, well-cleaned and prepared at home, is nothing compared to the labor costs. The grateful smiles of guests and household members will be a reward for your efforts.
So, take a teaspoon in your hand and get started. We remove the eggs from the film bags with a teaspoon in small portions. There are different types of eggs, and depending on the type of salmon, some eggs may easily come off the eggs, while the cleaning process of others may take longer.
Coarse mesh sieve
You are lucky if you get red caviar from chum salmon or pink salmon. It is quite large in size and can be easily cleaned using the first method. But what to do if the caviar is fine-grained, for example pike. Let's figure out how to clean caviar from films at home using a sieve.
To begin with, the caviar in the bags is thoroughly washed under running water. Then the yastyk is carefully cut in some places, and the contents are placed in a sieve. Take a sieve with large holes so that the caviar can easily penetrate through them into the plate. Try to do everything as carefully as possible so as not to crush the eggs. The remains of the film bag will be visible when most of the eggs fall into the holes of the sieve. You can remove the crust with your hands or a fork.
Methods for removing film at home
Start by rinsing the raw materials in cold water. Of course, you can wash the product in a wide bowl, rinsing it with boiled water, but it is recommended to use running water. Then the film is carefully cut. It is important to make the cuts so that the caviar is not damaged. Let the water drain and begin to remove.
Basic method:
- Use a colander with large holes. They should be larger in diameter than the eggs so that they can pass through them freely.
- Place your hand on the product and use gentle movements to push it through the holes. Movements should be gentle, do not press under any circumstances. The eggs should simply pass through the holes and not burst.
- In the end, only the film will remain in the colander and must be thrown away.
What is the value of fish caviar
No one needs to be convinced of the benefits of the treat. In terms of nutritional value, caviar surpassed the fish itself. The product contains the most useful micro- and macroelements, vitamins. The delicacy is rich in folic acid, polyunsaturated fatty acids, and vitamins. Experts recommend the product for the prevention and treatment of:
- problems in the functioning of the cardiac system;
- atherosclerosis;
- hypertension;
- decreased immunity levels;
- visual impairment;
- thrombophlebitis, varicose veins;
- problems in the functioning of the musculoskeletal system;
- decrease in hemoglobin level;
- hematopoietic system;
- viral diseases.
The delicacy is useful in the postoperative period, during diets. The product helps improve the condition of viral infections. Caviar is especially recommended in old age. The fish delicacy even has a positive effect on the speed of healing of superficial wounds!
However, the product should be included in the diet regularly and in reasonable dosages. One-time gluttony only brings harm.
Since the delicacy contains a lot of salt, if there are problems with the genitourinary system or kidneys, the delicacy is not recommended. Allergy sufferers will also need to be careful: the product can cause a rash. If you are obese or have problems with the gastrointestinal tract, sandwiches with butter and caviar are completely excluded from the diet.
Express pickling with lemon juice and herbs
Ingredients:
- Caviar – 500 g;
- Salt – 1 tablespoon;
- Vegetable oil – 100 g;
- Lemon – 1 piece;
- Ground white pepper - half a teaspoon;
- Greens - to taste.
Preparation:
- I place the peeled caviar on a large plate.
- I add salt and pepper. I add oil and freshly squeezed lemon juice.
- Cover with a lid and place in the refrigerator for 2 hours.
- I serve this delicious delicacy on the table, sprinkled with fresh chopped herbs on top.
White pepper, unlike black pepper, has a delicate taste and subtle aroma. It is found in whole form (peas) and powdered form (ground). If you don’t have white pepper or want to experiment, replace it with regular black pepper.
How to salt caviar royally with cream and onions
Ingredients:
- Caviar – 200 g;
- Onion – 1 small head;
- Fresh cream (medium fat content, 20%) – 25 g;
- Coarse salt – 1 teaspoon;
- Ground pepper - to taste.
Preparation:
- I thoroughly wash the caviar and remove the film. I transfer it to a deep bowl.
- Finely chop the onion. I send it to the grains.
- Sprinkle with salt and ground pepper. Gently rub the spices into the pink salmon caviar.
- Slowly and evenly pour cream on top. I stir with a spoon without damaging the grains.
- At the end I add salt.
- I cover the dish with a lid. I leave it for an hour. I put it in a jar.
The dish will be an excellent addition to sandwiches. Sprinkle the finished fish delicacy appetizer with a small amount of sunflower oil and vinegar.
Why clean the film and how to do it
The film that covers fish eggs is called yastyk. Caviar is cleared of it solely for practical reasons. If a film remains on the eggs, the product will be bitter. And if the caviar is not removed, then the usual friability of caviar in jars and snacks will not occur.
The method used on fish farms is considered correct and convenient. Tons of fish and tens of kilograms of caviar pass through the hands of professionals. You need to remove pits quickly and efficiently in order to preserve the taste and appearance of the product. To do this, use nets with holes larger in size than the eggs. A kind of colander. At home, we suggest using a sieve with large cells.
This is how caviar is cleaned in production
How to properly remove a jast at home
- We wash the caviar in the film with cold water.
It is better to wash caviar under running water
The film remains on the surface of the sieve
The method is used for cleaning pike, sturgeon, and salmon caviar. It is convenient and easy to use.
What tools do we need?
For different methods of cleaning caviar from film, we will need:
- Fork;
- whisk;
- mixer;
- gauze;
- boiling water;
- a sieve with large cells;
- grater;
- beach badminton racket.
Choosing fish in the store
The first step is to choose a good “catching sample”. Here are the 5 main signs of a suitable specimen:
- The fish, of course, must have an obvious sign of the presence of caviar: a noticeably thick “belly”.
- Pay attention to the eyes - in good fish they will be transparent both fresh and frozen.
- Of course, the fish should not emit an unpleasant pungent odor, but it should smell, one might say, of the sea.
- If you take a fresh carcass, then pressing on its side should quickly remove the dent. In other words, the fish should be quite elastic.
- Another important sign of a quality product is red, loose gills.
The easiest and fastest recipe
Caviar made according to an express recipe will be ready in 5 hours. Shelf life – 2 days. Eat for your health!
Ingredients:
- Caviar – 500 g;
- Sugar – 1 small spoon;
- Salt – 2 teaspoons.
Preparation:
- I carefully clean the pink salmon caviar from the film. I put it on a large plate.
- I put salt and sugar. I mix very carefully and slowly, without disturbing the integrity of the grains.
- I cover it with a plate, pressing it with additional weight on top. I use a mug of water.
- After 5 hours of salting, the caviar is ready to eat.
Salting secrets
- For salting, you can use not only fresh, but also frozen fish. The only thing is that you need to be able to defrost it correctly: first, you need to transfer the trout from the freezer to one of the refrigerator shelves, keeping the fish there for about 6-8 hours, only after that we remove the trout from the cold, finishing defrosting at room temperature.
- If you are going to salt caviar exclusively in salt, then for salting you need to prepare brine (a highly concentrated salt solution). When also using sugar for salting, take it in small quantities, i.e. 2 times less than the salt itself.
These are, perhaps, all the secrets of how to select, clean and salt trout caviar at home. This is not as complicated a process as it seems at first glance. Red fish caviar is salted much faster than trout meat itself. Read more about how to salt trout deliciously at home in one of the articles on the website.
Prepare your favorite delicacy at home - and get great pleasure from the work done, in the form of delicious sandwiches with home-salted caviar.
