Two ways: how to salt salmon caviar at home

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Prepared by: Ekaterina Matsulina

01/29/2017 Cooking time: 40 min

Lovers of fish, as well as caviar, will be interested in reading this recipe, which can tell a lot of new, interesting information about the procedure for salting caviar. This can be done at home.

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.

It is recommended to take fresh fish, but under the guise of fresh, they often sell defrosted fish. Therefore, it is difficult to recommend anything here.

If you have frozen fish, you need to defrost it correctly: place it in the refrigerator for 4-6 hours, and only then defrost it at room temperature.

Rapid defrosting is not allowed, as the caviar will begin to leak and become unsuitable for salting.

After the fish is completely defrosted, it must be very carefully ripped open and removed without damaging the film in which the caviar is located.

If the oyster is still damaged, all further actions with the eggs are carried out only in salt water. Contact of caviar with fresh water is not allowed.

Salting caviar is somewhat more difficult than salting fish, but easier than making balyk from fish.

How to salt red caviar: “wet” recipe

Ingredients:

1. Red caviar – 150 g.
2. Water - 1 l.
3. Salt - 5 tbsp.
4. Sugar - 1 tbsp.

Preparation:

• First you need to prepare a strong saline solution.

1. Pour 1 liter of water into a saucepan.
2. Add salt and sugar, put on fire. The water needs to be boiling.
3. When all the salt has dissolved, cool the solution to 50 degrees.

• The caviar is contained in a film called yastek. To release the calf, you can use the methods described here. Alternatively, place the bags in the saline solution and start stirring with a fork. Simple movements, like beating eggs.

With this method, we kill two birds with one stone - we remove the film and begin the salting process. The optimal time for caviar to remain in the salt solution is 15 minutes.

• After cleaning the caviar and waiting time, pour the brine through a colander or strainer.

Caviar salted in this quick way can stay in the refrigerator in a glass container for no more than 2 - 3 days.

How to salt chum salmon caviar at home?

Nowadays, salmon caviar can be easily bought in any market, but many people prefer to salt it with their own hands, avoiding preservatives and excess salt, which many manufacturers are guilty of. We will tell you in detail about home-salting this seafood delicacy using the example of how to salt chum salmon caviar at home.

How to properly salt red chum salmon caviar?

1. Selection of fish.
   Before you salt fresh chum salmon caviar, you need to choose the right fish. If you catch salmon yourself, then, of course, there is no question of choice, but when buying a whole uneviscerated carcass in a supermarket, pay attention to the shape and size of the head, so as not to inadvertently buy a male instead of a female (the female has a more rounded head and a smaller jaw predatory). Having chosen the fish, it is completely defrosted in the refrigerator, and then gutted and film bags - yastyki - with caviar are taken out. Be careful not to damage the egg; after removal, rinse it and begin extracting the eggs.
2. Release of yastyks.
   There are many ways to free caviar from the film: some rub the caviar through a regular tennis racket or a large sieve, others through a gauze sleeve, but the simplest method is considered to be using a simple hand mixer with spiral attachments for shortcrust pastry. Using the spiral nozzles at a minimum speed, you can easily get rid of film bags, and if necessary, the remaining film can be removed manually.
3. Raslol.
   After preparing the caviar, make the brine. For brine, water is measured based on the fact that its volume should be twice the volume of caviar. The measured water is boiled and salt is dissolved in it. When dissolving the salt, periodically lower the egg into the brine; as soon as it floats to the surface, the brine is ready. How much to salt chum salmon caviar depends on its maturity, but on average, the eggs are kept in brine for 10 to 15 minutes, then put on cheesecloth, dried for a couple of hours, mixed with a couple of tablespoons of oil and stored in an airtight container in the refrigerator.

How to salt chum salmon caviar “Pyatiminutka”?

For quick salting, use brine of maximum strength. At the same time, the caviar is kept in it for exactly 7 minutes, and not 5, as the name says.

Ingredients:

• salt - 300 g;
• water - 1 l;
• caviar - 0.5 kg.

Preparation

Dilute 300 g of salt in a liter of boiling water and leave the solution to cool. Place half a kilo of caviar on cheesecloth, cover with salt and leave for 7 minutes. Next, the eggs are hung for half an hour, allowing the excess salt solution to drain. The caviar is mixed with a small amount of odorless vegetable oil and tasting begins. This product can be stored for no more than a couple of days.

How to salt chum salmon caviar for long-term storage?

The secret to long-term storage of caviar is based on the use of preservatives, so if you are wondering how to salt chum salmon caviar for the winter, then keep in mind that there are no natural methods. So that the caviar can last for several more months after salting, it can be carefully frozen in plastic bags with a zipper, and then also carefully defrosted in the refrigerator so that the eggs do not burst after defrosting.

If you do not plan to store caviar for more than a couple of weeks, then you can get by with a simple dry salting method. For dry salting, take a tablespoon of salt (non-iodized) per half kilo of caviar. After carefully mixing the caviar with salt with a wooden spoon, add a tablespoon of vegetable oil and set aside. Sterilize and dry the jars, fill them with chum salmon caviar and close with scalded lids. This delicacy can be stored in the refrigerator for up to two weeks.

Salting red caviar: a classic recipe

This is a dry technology that does not involve the participation of water. Red caviar - dry salting at home.

Ingredients needed:

• red caviar - 500 g;
• salt - 3 level tablespoons.

Recipe (steps step by step)

Step 1. Gut the fish, remove and wash the fish, remove the film.

Step 2. Place a layer of salt (quite dense) on the bottom of the pan, add an even layer of eggs, and sprinkle a little on top as well. Several more layers are created in exactly the same way.

Step 3. Place the product in the refrigerator, and after 3-4 hours lightly salted red caviar is ready. A medium-salinity product will be ready in 10-12 hours (just put the caviar in the refrigerator overnight).

Stage four: storage

Store home-salted caviar in the refrigerator, covered. The timing depends on which of the two salting methods was used. The dry method allows you to store caviar in a sterile jar for 2-3 weeks, and using brine for no more than 2 days. Ready-made lightly salted red caviar can also be frozen. A frozen product can be stored without losing its quality for up to six months.

In any case, homemade lightly salted red caviar is a feast for gourmets! Try using our tips to prepare this delicacy yourself.

You shouldn’t stop at just salting the caviar; lightly salted fillets of salmon species such as salmon, chum salmon or budget pink salmon are very tasty. We are confident that you will cope with this task. As an assistant, you can use materials from our website with interesting recipe collections.

How to salt red caviar: dry salting

This method of salting will allow you to store caviar in the refrigerator for up to 2 weeks.

Ingredients:

1. Red caviar - 1 kg.
2. Coarse salt - 2 tbsp.
3. Vegetable oil - 2 tbsp. spoons

Preparation:

• The process begins with releasing the eggs from the cage (if this has not been done in advance). To do this, place the caviar in a colander. Place it in boiling salt water and soak for 25 - 30 seconds.
• Then pass the caviar through a large mesh sieve.
• Then place in an enamel bowl and gradually add salt, while stirring with your hands or a wooden spatula.
• When finished, distribute the caviar into pre-sterilized glass jars.
• Add vegetable oil on top and close the lid.

How to salt fresh salmon roe

This is a method for caviar from freshly caught fish. Wash the fish and carefully open the belly.

Salmon caviar is found in film-like sacs called ovaries. You need to get rid of these films without damaging the eggs.

Place the caviar in a colander and make several cuts in each cavity with a sharp knife.

Boil water in a saucepan and add salt to it.

• For 5 liters of water you need about 2 cups of salt.

Carefully lower the colander with the caviar into the pan for 10 seconds so that the water completely covers the eggs, and then immediately pull it out.

The film will instantly shrink and peel off, releasing the eggs. Stir the game with a fork, and these films will wrap themselves around it, freeing you from having to pull them out manually.

Place the colander so that excess water drains from the caviar; cover the colander with a cloth towel during this time. You cannot keep caviar in the open air for more than 30 minutes, otherwise it will become airy and harden.

Place the caviar in a glass jar, pour in 2-3 tbsp. l. vegetable oil for each, and close it with a tight lid. In a day, the salted salmon caviar will be ready.

How to salt red fish caviar according to GOST

Red caviar, salted according to GOST, has the highest quality and the most pleasant taste. At home, it is quite difficult to pickle a product in this way if you follow all the rules. Still, it's worth a try.

• Ideally, in accordance with GOST, red fish caviar should be salted for 6 hours. after the fish has been caught.
• The second requirement is for brine - a solution for salting a valuable product. It should be prepared exclusively from boiled water cooled to 10°C and salt.
• The third requirement concerns the packaging of ready-made caviar, but in principle it does not concern us, since caviar prepared at home is rarely stored for more than a few weeks.

Caviar
So, prepare the following products:

• Red fish caviar – 1 kg
• Water – 2 l
• Salt
• Refined vegetable oil – for storage
• Fresh egg to determine water salinity

Recipe:

1. We take the caviar from the previously defrosted fish. If you bought frozen caviar separately, defrost it this way - within 5 hours. in the refrigerator, and then until completely defrosted at room temperature
2. Rinse the eggs in cold water.
3. Clean the caviar from films using one of the methods described above. If you are salting a product for the first time, give preference to the option with a mixer.
4. Boil the specified amount of water, and then start adding salt to it. You will need quite a lot of salt. In order not to miscalculate its quantity, place a fresh egg in a container of water. When the liquid is salty enough, the egg will float.
5. Leave this solution to cool. If you want to follow all the rules, let the solution cool to 10°C.
6. Pour the resulting solution over the caviar, cleared of ostriches, and leave it for 10-20 minutes.

According to GOST

• To check if the product is ready, take a few eggs and crush them with your fingers. If the liquid splashes, it means that the caviar has not yet been salted enough, but if it flows like an oil solution, it means that the product has been salted.
• Place the salted caviar on cheesecloth, hang the gauze over a basin and let the liquid drain. This process will take no more than a few hours.
• Prepare containers for storing the delicacy - sterilize glass containers, rinse plastic containers in a solution of water and salt.
• Place the product in containers, season it with a little oil and store it in a cool place.
• This product is not recommended to be stored for too long. It is best to eat caviar within a few weeks.

How to cook “Salmon caviar pickling”

1. At the beginning of cooking, make the brine for the caviar. To do this, you will need to boil water, pour salt into it (use a glass of salt per liter of water). The result will be a saline solution. Once the salt has dissolved in it, leave it to cool until it reaches room temperature.

2. At the second stage, separate the caviar from the film (previously, hospitable housewives used tennis rackets for this procedure), but today use a spoon for this task, but separate all the film. This is the most difficult step in the cooking process. As a result, you will get amazing neat eggs.

3. At the next stage, use brine (brine): put caviar in it. If available, take gauze for this procedure.

4. After 10 minutes you need to get the caviar. If it is in gauze, then let it drain; if not, then feel free to drain the water. After the water has completely gone, add a little vegetable oil. All is ready.

How to pickle red caviar at home, tasty and quick

A homemade delicacy can be no worse than store-bought. Therefore, it is important to buy a fresh product and follow the cooking technology. It is better to choose fish from the salmon order with red meat.

Since most stores sell fish frozen, the question arises: is it possible to salt caviar from frozen pink salmon? It is possible, but the carcass must be carefully defrosted first.

Ingredients:

• pink salmon caviar – 400 – 500 grams;
• purified water – 1 liter;
• white sugar – 1.5 dessert spoons;
• rock salt - exactly 5 teaspoons;
• seasoning for fish - optional.

Steps:

1. The first step is to defrost the fish carcass naturally. First place the fish in the refrigerator, then defrost it in the kitchen at normal temperature. Carefully cut the belly with a knife, starting from the lower rear fin. Get the main ingredient.
2. Now it is important to separate the eggs from the films. You can do this with your hands by tearing the bag. Place them in warm, clean water to quickly separate the excess from the eggs. Slowly stir in a circle with a wooden skewer. The film comes off well. Strain the contents through a sieve and dry on a cloth towel.
3. How to pickle red caviar from pink salmon at home? Next, cook the brine, it is also called brine. Boil the specified amount of liquid, stir in a portion of table salt and sugar. The salty brine prevents the eggs from sticking to each other. Cool the liquid and pour the resulting brine into the container with the caviar for half an hour.
4. The last step is to strain the eggs through a fine sieve or cheesecloth. Then place them in a dry glass jar. Now, wondering whether it is possible to salt caviar from frozen pink salmon, it is not difficult to repeat this recipe. However, the shelf life of the delicacy on the refrigerator shelf should not exceed 4 days.

“Lightly salted” with vegetable oil

For the same 500 grams you will need:

• 15 grams of salt and sugar;
• 25 grams of refined, odorless oil (this is important!).

How to properly salt with butter? In a glass jar, mix the oil and bulk ingredients, stir to dissolve.

Then add the washed caviar and mix very carefully so that the eggs are not damaged. You can close the lid and gently swirl the jar to distribute the ingredients evenly. If you like a saltier snack, add more salt.

How long will it take? Place the jar in the refrigerator for 8–10 hours, after which the product will be ready for use. You can store it longer - on average for 10-14 days.

Five-minute caviar. Recipe

Five-minute caviar is made from fresh fish roe and is rightfully considered one of the most delicious dishes. In addition, it retains all natural properties, which is why it is very useful.

To prepare the “five-minute” you will need:

• Red caviar
• 1 liter of water
• 6 tablespoons of salt (heaped).

Perhaps it’s worth starting with the fact that you need to get the most important ingredient - caviar. To do this, you need to rip open the belly of the “female” and remove the eggs into a bowl. Then, using a net, you need to break through the eggs. The net should be such that the eggs can easily pass through it and be cleared of excess mucus.

You can also clean the caviar using a knife. Having placed it on a cutting board with the eggs down, you need to push them out of the chaff with the back of the blade. It is better to start this action from the edge so as not to crush the eggs.

The next step is preparing the brine. Fishermen know the meaning of this word very well. For those who have not “hunted” fish, let us explain that this is just a solution for salting fish and caviar. To make this solution, you need to boil water, pouring salt into it so that it completely dissolves. It is better to remove the remaining undissolved salt. The brine needs to be cooled to room temperature.

Place caviar in the resulting solution and leave it for 5 minutes. Next, use gauze to strain the resulting dish. To get as much water out as possible, it is better to carefully roll the caviar on gauze.

The resulting caviar can be safely served. Some people like to spread it on black bread, some prefer to wrap it in a pancake, and others can simply eat it with tablespoons.

You can store this caviar in the refrigerator for no more than 3 days. However, as fishermen say, “five-minute” is not because it cooks quickly, but because it is eaten in 5 minutes.

How to separate grains?

Before you begin the cooking process, you will need to separate the grains and remove the film from them. This is not so easy to do, but you can use a couple of tricks. So, you can separate the eggs using gauze, using a colander, or soaking them in a special brine.

If you decide to take gauze, then you need to fold it in several layers and gently distribute the eggs over the surface, then carefully mix the caviar. It is at that moment when the product moves along the gauze that the film will remain on it, and the eggs will separate.

If you don't have gauze on hand, you can use a simple colander. The caviar is placed inside it and poured boiling water over it. When the water drains, you need to shake the dishes. First, you need to place an additional container under the colander, into which all the eggs will fall.

The third way to separate the grains is to prepare a brine in which the caviar is soaked. To do this you will need:

• 1 liter of boiling water;
• 30 grams of salt.

The caviar is placed in a deep container and brine is poured into it, but before that it must cool to 40 degrees. You will need to gently stir the eggs until they separate. Afterwards, drain the water through a colander with small holes so that all the caviar remains in it.

Red caviar - five minutes

Ingredients

• Red caviar
• Salt

When cutting fresh red fish (trout, salmon, chum salmon, sockeye salmon, pink salmon and others), red caviar is sometimes found; it can be prepared at home or on the go in just a few minutes using the following recipe.

01. Trout with caviar

First of all, two eggs with caviar must be removed from the fish. Red fish contains a lot of caviar - up to 30% of the weight of the fish. In the example, fresh trout weighing about 2 kilograms contained 250 grams of caviar.

02. Two eggs with caviar

When the eggs are removed, the eggs should be torn apart, removing the films as much as possible, but you should not try too hard - there is a risk of bursting the eggs. It will be much easier to remove the films later. In the meantime, the main thing is to loosen the caviar a little so that it does not lie in too big a lump, otherwise it will be salted unevenly.

03. We tear apart the yasytki

The eggs must be thoroughly washed in cool running water to remove any remaining blood, mucus and the contents of burst eggs. A fine-hole colander or sieve is suitable for rinsing.

04. Wash the caviar

The washed caviar should be generously salted at the rate of one heaped tablespoon of salt for every 100 grams of caviar. It will not work to over-salt as the caviar will not take up the excess salt. After pouring out the salt, mix it with the caviar and leave to infuse for 5 minutes. Due to the fact that the caviar is salted for 5 minutes, the recipe is called “five-minute”.

05. Salting caviar

After 5 minutes of salting, the caviar should be poured with boiling water. It is worth paying attention that it is better to put the kettle on in advance, as it can boil for more than 5 minutes.

06. Pour boiling water

Then the water must be drained through the same colander or sieve. After heat treatment, the films from the caviar are much easier to remove, but it is still quite painstaking and tedious work that takes up most of the time for preparing red caviar.

07. Drain the salt water

Ready red caviar should be stored in the refrigerator. It is best to make classic sandwiches from caviar on fresh white bread with butter.

Tips for preparing red caviar:

• It is most convenient to remove caviar if the fish is not completely defrosted.
• If you don’t have a drain, then the caviar in the solution can be transferred to cheesecloth and, carefully rolling the delicacy, ensure that the liquid drains completely. You will need help in this matter, since holding the gauze on both sides at the same time and rolling the caviar alone is problematic.
• It is recommended to keep the caviar in the solution for 10 minutes. The time depends on your preferences. The saltier you like your caviar, the longer you keep it in the solution. And remember that lightly salted caviar cannot be stored for long periods of time.
• In the refrigerator, you need to store caviar in tight glass jars with a lid. The delicacy is also suitable for freezing. If you do not defrost it, the shelf life reaches 6-8 months.

Now you know how to pickle caviar at home. To prepare the delicacy, you can use fresh caviar if you live in the fishing area, or buy frozen, ungutted fish. The second option is more complicated, but allows you to save money and, in addition, get delicious salmon, which makes excellent main courses and snacks. Fish meat can also be salted in brine, resulting in several pieces of the delicacy.

Description of preparation:

We present to your attention a wonderful pickling recipe that every housewife can easily use.
Salting caviar can be useful at any time of the year, and it won’t be difficult to do, but then you can enjoy the deliciousness and serve it with any dish. Now you know how to pickle salmon caviar to make it the most delicious. Purpose: For breakfast / For a festive table / Birthday / Wedding / Anniversary / Buffet Main ingredient: Fish and seafood / Seafood / Caviar Dish: Preparations / Salting