Red pink salmon caviar - salting at home

How to prepare pink salmon caviar for salting and remove films from it

Before moving on to the options for salting caviar, I want to clarify a very important point. The yastyk (a durable film in which the “golden bonus” of red fish is stored) must be removed from it.

Otherwise, the finished product will be unpleasantly bitter. This is “jewelry” work that requires certain knowledge. After all, if you handle this expensive product roughly, it will repay you in kind - the eggs will burst, and you won’t get a grainy snack. All efforts will go to waste!

There are several ways to carefully remove the stems so that the grains remain intact.

What does pink salmon caviar look like?

Before you find out which caviar is better, trout or pink salmon, you should find out about each representative individually. Pink salmon eggs have a soft texture, bright orange color, have a strong oceanic aroma and a distinct fishy taste. While trout eggs are smaller, oilier, denser, and have a crispy texture.

1. In a word, taste and color... At the same time, the external and taste similarity with expensive chum salmon caviar makes pink salmon indispensable when serving status dishes.
2. In Japanese cuisine, pink salmon caviar is used as ikura or as a side dish for fish and seafood dishes. In European cuisine, it is served with pancakes and fresh baguette, omelet and boiled potatoes with sour cream.

How to salt pink salmon caviar at home in just a day

I offer you a simple and relatively quick recipe. I want to quickly use this caviar for its intended purpose and spread it on a sandwich. It’s very appetizing, it turns out golden. And how delicious... Words can't describe it!

Vegetable oil will give it additional aroma, tenderness and shine. My aunt prepared an appetizer using this recipe and taught it to me. Therefore, I can confidently say that it turns out incredibly delicious!

We can talk about it for a very long time. It's better to take it and try it!

Ingredients:

• Approximately 200 grams of caviar
• Full teaspoon of salt
• Tablespoon vegetable oil
• Half a teaspoon of granulated sugar

Preparation:

1. Place the peeled eggs in a clean jar of a suitable size. You can also cook in a plastic container with a lid, for example. The main thing is not to use uncoated metal utensils so that the product does not oxidize.

We discussed options for removing film bags from products above. I won't talk about them in every recipe. Just choose any one and clean up your find.

2. Add salt and granulated sugar here. Then pour in the oil and stir everything well. Each grain should be evenly coated with oil and spices. Cover with a lid.

3. Place in the refrigerator for about a day. I advise you to try your creation after 12 hours. If you are not satisfied with the degree of salting, wait the same amount. You can prepare it in the evening, and in the morning have breakfast with a sandwich with butter and caviar!

Before use, stir the product again so that the taste is uniform. Bon appetit!

Salting with vegetable oil at home

What you will need:

• 100 g caviar;
• 0.5 tsp salt;
• 0.5 tsp Sahara;
• 0.5 tsp vegetable oil.

The caviar is placed in a sieve and washed under a gentle stream of cold water, after which it is transferred to a jar. Salt, sugar and vegetable oil are added. The jar is tightly closed with a lid and placed in the refrigerator for 9 hours, after which time the delicacy can be eaten.

Classic recipe for pickling pink salmon caviar

Wet salting is considered classic, for which a special salt solution is prepared - brine. Caviar salted in this way can be eaten within two days from the moment it is ready, but if you pour melted or vegetable oil on top of the caviar, the shelf life increases to seven days.

To prepare brine and salting you need:

• 250 g granular caviar;
• 250 ml of drinking water;
• 20 g salt;
• 5 g sugar.

Sequencing:

1. Bring water to a boil and dissolve the sugar and salt crystals in it. Then strain the solution through gauze folded in several layers;
2. When the temperature of the brine reaches 30 degrees, put the caviar in it and leave it for two hours;
3. Then strain the liquid through a sieve and transfer to a tightly sealed storage container.

Features of storing pink salmon caviar

If you decide to salt the product in question at home, then you should know that there are several ways to store it, depending on which the duration of suitability for food will differ.

Conditions and expiration dates for snacks:

• at temperatures within 0...+6°С - from 4 to 10 days;
• if you freeze the delicacy - up to 6 months.

Salting the eggs of red fish, such as pink salmon, at home is quite simple, especially if you use the step-by-step instructions given above.

Did you know? To completely saturate the human body with all the missing vitamins and minerals, it is enough to eat 200 g of red caviar per week.

This snack can be used to make sandwiches at various celebrations. The most important thing is that its taste is indistinguishable from salmon caviar, and the cost is much cheaper and, moreover, healthier than store-bought caviar.

A quick way to salt caviar so it tastes like salmon

I offer you the option of pickling with lemon juice. It will play not only the role of an acidifier, but also a flavor enhancer. Preparing it according to this recipe is not difficult, and the snack always turns out successful. See for yourself!

You can try your creation in action after just 2 hours of waiting. In our family, for example, they won’t wait a day or more. After all, even when cutting up fish, having discovered a successful find, you want to spread it on bread and put it in your mouth.

Ingredients:

• 300-350 grams of fresh caviar
• Half a teaspoon of ground pepper (preferably white)
• Half a medium sized lemon
• Tablespoon salt
• Greens to taste (optional)
• 3 tablespoons vegetable oil

Preparation:

1. Transfer the prepared product, already crumbly, into a bowl. You can take a plastic container or a small salad bowl of a suitable size.

2. Add salt and pepper. White pepper works best here; it goes well with fish products. But you can get by with black or a mixture of peppers.

3. Pour in vegetable oil and lemon juice. Mix everything carefully so that each grain is evenly “wrapped” in the aromatic marinade.

4. Place in the refrigerator for 2 hours, covering the top with a lid or film. During this time, there is no need to mix the contents or somehow participate in the salting process.

You can add fresh herbs to the finished treat and mix. The greens can also be used separately. For example, first apply caviar to the bread, and then put a sprig of parsley.

You can serve it on a piece of black Borodino bread, cut diagonally. Or buy a baguette, like a “French” one with a small crumb diameter. You can put a little butter on each piece.

Simple and quick recipe

A cooking method that does not require brine is called simple and fast. The pickling time will be only 5 hours, and such a product can be stored for no longer than two days, otherwise there is a huge risk of poisoning.

What you need:

• 500 g caviar;
• 60-75 g salt;
• 5 g sugar.

Preparation:

1. Mix the caviar, cleared of eggs, washed in cool water and dried, with sugar and salt so that they are evenly distributed in the total mass;
2. Cover the surface of the product in contact with a saucer or plate of suitable diameter and leave to salt for the required time.

What are the benefits of pink salmon caviar?

Like all representatives of salmon, pink salmon caviar, the benefits of which have been proven and confirmed by many authorities, including the Association of Cardiologists. Contains omega-3 fatty acids, selenium, vitamin B 12 and a number of substances that work with the body like antidepressants. This means that by eating just one gram of caviar every day, you can:

1. Strengthen the walls of blood vessels, make them more elastic, thereby reducing the risk of a heart attack.
2. Selenium contained in caviar will help restore a weak immune system and support overall cell growth.

How to salt caviar for long-term storage

If you plan to pickle a lot of snacks at once or just stock up on them for future use (for example, for a holiday), then this option is for you! The finished product can last up to six months. The main thing is to follow all the recommendations!

Experienced people know what brine is. This is a brine that is used in the fishing industry. This is where we will salt the product in this recipe for long-term storage. A prerequisite is to store it in the refrigerator with a tightly closed lid.

Ingredients:

• 500 grams of caviar
• Liter of water
• Salt (amount determined during cooking)
• One potato

The ingredients are calculated for half a kilo of finished peeled delicacy. If you have more, multiply the amount.

Preparation:

1. First of all, let's prepare this very brine. Pour water into the pan. Boil it and remove from the stove. Then let it cool to room temperature.

2. Wash the potatoes well, scald them and immerse them in this water. We begin to gradually introduce salt and stir. It will be enough when the potato floats to the surface. There is no need to be afraid of oversalting the water. The main thing is not to overcook the caviar here.

If you don't trust the potato trick, just stick to the water to salt ratio of 4:1. That is, 4 parts water to 1 part salt.

3. Before loading the product directly into the brine, the liquid must cool completely. You need to keep the grains here for no more than 10 minutes! This is important, otherwise they will be over-salted.

If you want to enjoy them in the near future, then 5-6 minutes is enough. For long-term storage you need to stand for 8-9 minutes.

4. Now we transfer the contents onto gauze, ideally folded in 2-3 layers. Let the water drain completely.

5. Meanwhile, prepare paper towels. We lay them out in several layers on the work surface. Place the salted grains here. The paper should absorb as much liquid as possible.

Drying is a very important stage in salting if you want to preserve the delicacy longer! After all, the less water, the grainier the product. And he will have more chances to survive for a long time. Therefore, you can also blot the top with paper napkins.

Carefully wash storage jars with baking soda. Rinse well, then pour boiling water over it. We do the same with lids. Lightly dry and grease the inside with vegetable oil. Place the finished delicacy in prepared jars. Close with lids tightly. We store it exclusively in the refrigerator!

Dry salting

With this salting method, the fish delicacy will be ready within a day. The storage period will be approximately 15 days. The product can be prepared without using refined sunflower oil, but this will shorten the shelf life of the finished salted caviar by 5 days.

Ingredient proportions:

• 250 g pink salmon caviar without films;
• 15 g salt;
• 20 ml refined sunflower oil.

How to salt pink salmon caviar at home using the dry method:

1. Rinse the caviar without films thoroughly and leave to dry on a sieve. The task is to ensure that as much water as possible is removed from the surface of the glass;
2. Then transfer it to a bowl, sprinkle with salt and stir without damaging the eggs;
3. Place the eggs in sterilized glass jars and pour a thin layer of oil on top. Cover tightly with sterile lids and place in the refrigerator.

About the benefits

What are the benefits of caviar? 100 grams of product contains 30 animal protein and 12 grams of fish oil, including polyunsaturated omega fatty acids. Not every product has this nutritional value. It is beneficial for the content of low-density lipoproteins, on which cholesterol metabolism depends. Eating salmon caviar has a positive effect on the condition of blood vessels and heart function.

The mineral composition of caviar (phosphorus, calcium, iodine, magnesium, iron) accelerates metabolic processes in the body. These microelements are part of enzymes that catalyze biochemical reactions. The peristalsis of the gallbladder increases, and decay products are eliminated faster. Caviar is a concentrated set of protein, vitamins, minerals and polyunsaturated fatty acids.

Contraindicated for use in case of kidney and liver diseases. Given the use of salt, a natural preservative, be careful if you have hypertension. The daily limit of table salt is 3 grams. There is a ban on red caviar and for those suffering from pancreatitis and gallbladder diseases, you cannot eat foods rich in animal fats. “Kamchatka jam” is one of these.

Here is a simple recipe for salting red pink salmon caviar at home. If you missed something or have any questions, write in the comments below.

2, total, today

It was a pleasant surprise for me to find caviar while cutting fish. Not much, but enough for sandwiches. And then I remembered that our godfathers, who live in the North, salt it themselves. Of course, they taught me how to salt red pink salmon caviar at home. It turned out to be so simple and fast that it took me a little more than half an hour. And most importantly, it can be consumed immediately after preparation.

Royal salting of caviar

A royal salting method unlike previous recipes, in which onions and cream, unusual in combination with caviar, are used.

Amount of ingredients required in this case for one serving:

• 200 g of washed pink salmon caviar without films;
• 60-70 g onions;
• 25 ml cream 20% fat;
• 10 g coarse salt;
• ground black pepper to taste.

Salting method:

1. Caviar is placed in a suitable vessel, finely chopped onion, salt, pepper and cream are added to it;
2. Stir all the ingredients very carefully so that the eggs do not burst. Cover the container with a lid and leave everything for an hour. Then transfer to prepared jars for storage.

Preparing caviar

Salting red caviar begins with its preparation. Ideally, you need to remove caviar from fish within 30-45 minutes after it is caught. If this is done with a delay, the film to which the caviar is attached will lose strength and may burst earlier than necessary.

Pink salmon with caviar

According to GOST, red caviar must be salted no later than 6 hours after it is caught.

Unfortunately, this is only possible if you caught the fish yourself or on fishing vessels. In other cases, you will have to work with what you have.

On the mainland, you can “get” fresh caviar by buying a whole fish carcass. It is best if it is a female pink salmon or chum salmon. Females and males of salmon differ in color. Choose lighter colored fish with a round head shape.

How to pickle pink salmon caviar with sugar and butter

You won’t be able to try the caviar immediately after salting; you’ll have to wait. But the taste will be rich and moderately salty.

Ingredients

• 250 ml water;
• 2 teaspoons salt;
• 1 teaspoon sugar;
• 100 g peeled pink salmon caviar;
• 1 tablespoon olive oil.

Preparation

1. Dissolve salt and sugar in cold water.
2. Place the caviar in a glass jar and fill it to the brim with brine. Close the jar with a lid and place it in the refrigerator.
3. After 3-4 hours, drain the caviar in a colander and wait until all the liquid has drained. Add oil and stir.

Secrets you need to know before salting

1. In each of the recipes, I talked about all the intricacies of one or another method. However, let's summarize briefly, and also consider those nuances that we have not yet touched upon.
2. For quick salting methods, choose fresh or chilled product. The defrosted delicacy needs longer salting. And having bought frozen fish, you cannot know 100% how many times it has been thawed.
3. When you remove the oyster from the fish, try not to damage the gallbladder. Bile is bitter and if it leaks out, the taste can be hopelessly spoiled.
4. Salt must be fine or medium, but without any additives. Especially do not take iodized product. Otherwise, after salting, the delicacy may become soft and loose.
5. It is better to remove burst balls before salting. There is no need to salt them.
6. Defrost fish only at room temperature, without using a microwave or hot water. Otherwise, it may boil over.

How to pickle pink salmon caviar at home video:

Processing caviar before salting

Before you start salting red caviar, you need to prepare everything necessary for its processing. It is assumed that the brine is already ready and has cooled to temperature

Special machines are used to punch caviar, but at home you will need simpler tools.

You will need:

Vegetable mesh

• A screen or mesh vegetable bag (del) with a small cell for rubbing caviar;
• Enameled basin for pureed caviar and washing it;
• Enameled container for salting caviar;
• Gauze for draining;
• Colander.

Processing process (caviar punching):

1. The eggs removed from the fish are thoroughly washed with water. If the shell of the egg sac is damaged, the water should be salted.
2. A mesh bag is pulled over the basin, or a screen is used, through which the caviar is rubbed. The remaining film is removed from the pureed caviar.
3. The pureed caviar is poured with salted water and washed to remove any remaining blood, films and lopants (damaged eggs).

Instead of using a sieve or mesh bag, you can use a badminton racket to rub your calves.

Now, you can start salting.