How to salt trout caviar at home correctly and tasty

Trout caviar is considered a universally recognized delicacy. Basically, everyone uses store-bought caviar in jars, but it differs in taste and does not always meet all the qualities indicated on the packaging.

In order to taste truly tasty and perfectly salted trout caviar, you should salt it with your own hands. Of course, to prepare this delicacy yourself, you should familiarize yourself with the most popular recipes for pickling trout caviar.

Secrets of home pickling

Salting caviar yourself is easy. There are several recipes with which you can cook it much tastier than in the store. But the process of home salting is very responsible.

Before you start a culinary experiment, you should be aware of some nuances:

Best before date. Red caviar, after being removed from a trout carcass, retains its beneficial properties for 24 hours.
Dishes. When salting, it is better to use only glass or ceramic dishes. These materials do not absorb odors, do not react with products, and do not change their taste.
Defrosting. You can salt not only fresh, but also frozen red trout caviar. Before doing this, you need to defrost it properly. Do not immediately move the product from the freezer to a warm place. The thawing process should take place gradually, naturally on a shelf in the refrigerator. Final defrosting (when the eggs no longer resemble glass balls) occurs at room temperature.
Error correction. If the appetizer turns out to be too salty, don’t worry, you can still fix it. To do this, fill it with black tea or clean water and leave for 10 minutes. The liquid will pick up excess salt.
Shelf life. A fish delicacy salted at home can be stored for at most 70 days if placed in glass jars. But it is better to use it within 2-3 days.

How to pickle trout caviar at home in a delicious video:

In spicy brine

It is permissible to salt trout caviar at home using a spicy brine. Thanks to this liquid, the delicacy will not only not lose its specific fishy taste and smell, but will also become more aromatic and piquant. The calorie content of the product is quite high. Therefore, you should not consume the dish excessively, so as not to gain extra pounds.

Composition of ingredients

List of food products you need to have to create a fish delicacy in spicy brine at home:

clove buds – 1 pc.;
water – 500 ml;
caviar – 150 g;
ginger – 1 pinch;
sugar crystals – 15 g;
laurel leaf – 0.5 pcs.;
peppercorns – 3 pcs.;
table salt – 40 g.

Ginger root can be used either ground dried or fresh. When using the latter, you will need to grind it on a grater with small holes. Peppercorns can be taken both fragrant and black.

Step-by-step cooking process

To create a culinary masterpiece from seafood, you must adhere to the following steps:

Pour water into the pan, add sugar and table salt and bring to a boil. After 5 min. Add laurel leaf with ginger, peppercorns and cloves to the broth, immediately removing the pan from the stove.
The marinade must be cooled without opening the lid of the container in which it is prepared to preserve all the aromatic substances.
The caviar should be immersed in the strained brine and cooled to 50 ℃ and left in this state for approximately 25 minutes.
Afterwards, the contents of the pan must be passed through a sieve, the bottom of which must first be covered with gauze to avoid damage to the eggs.

The caviar should be dried for 10 minutes, then transferred to a storage jar and placed in the refrigerator compartment for about 2 hours.

How to serve a dish

After infusion, the dish will be ready to eat. It can be served on weekdays, and can also be placed on a holiday table in the form of sandwiches with herbs and butter, with caviar placed on top.

How to pickle trout caviar at home: secrets from chefs

The process is not so complicated, even a novice housewife can handle it. The main thing is to follow the recommendations:

Equally fresh or already frozen fish is suitable for salting. This is useful, not everyone is able to get trout alive.
The procedure for defrosting is to remove the trout from the freezer, put it in the refrigerator, on a shelf. The fish stays there for 6-8 hours. Defrosting is completed at normal room temperature. No microwave.
If you are going to salt caviar only in salt, you need to prepare natural brine (pure salt solution). And add sugar there - a small amount.
How to remove the film from trout eggs if you don’t have equipment - you can do it manually or through a colander/mesh. The main thing is to choose the holes of the right size. Manually – the grains are taken out with your hands/fork one at a time from the broken kernel.

However, there are several options.

How to choose caviar for pickling

The delicacy will turn out delicious after salting. How to choose trout with caviar: simple recommendations will help:

• purchase an uncut whole fish carcass;
• choose a female;
• in a verified (official points) place.

It is easy to distinguish a female: by its “feminine” appearance. Pleasantly rounded shape (including the head), light color. Males have a more predatory appearance and pointed forms.

Caviar also varies:

“raw” ovary - it is washed and subsequently salted in chaff, the finished product is stored for a month, the taste is specific;
pressed - it is salted in prepared solutions, then pressed, forming a homogeneous mass - it tastes better, and at the same time it can be stored for a year;
granular - large, ripe, the grains are well treated with salt, are separated easily and the taste is delicate.

Externally, it is easy to distinguish them.

How to pickle trout caviar at home, tasty and quick

Servings: 250 gr.

A quick way to salt trout caviar or other red fish yourself is an easy way to pamper yourself by arranging an excellent feast with a delicious homemade delicacy - red caviar on sandwiches. And how delicious it is with pancakes topped with melted butter! Be sure to try it!

Ingredients Servings: –+1

Red caviar 250 gr.
Salt 50 gr.
Granulated sugar 25 gr.

Per Serving Calories:

242 kcal Protein:
32.4 g Fat:
13.8 g Carbohydrates:
0.7 g Steps 1 hour. 25 min.

Preparation:

Remove the red trout caviar from the eggs - this process is labor-intensive and will take up the most of your time.

Rinse the caviar through a sieve with lukewarm salted water.

With salt and sugar, which should sprinkle the caviar thickly, stir it carefully so that the eggs are not damaged. Let the caviar stand for 10 minutes.

Place the caviar in cheesecloth (pull the cheesecloth over the pan) and let all the liquid that has formed drain off.

Place the caviar for pickling in a clean and dry small glass jar, close it with a lid and place it in the refrigerator. Eat this tender lightly salted homemade delicacy every other day.

Bon appetit!

Salting caviar in the classic way

You will need:

trout caviar,
sea salt – 60 g,
sugar – 30 g,
water – 1 l.

Cooking method

Place the caviar directly in the yastyk (bag) in a sieve. Rinse under cold water, removing the chaff. You can get rid of the chaff by carefully cutting the bags with a sharp knife, and then do not forget to rinse with salted water, since the caviar becomes harder when it comes into contact with fresh water.
Dissolve salt and sugar in warm water.
Dip the caviar into the brine. It should be 2 times less in volume.
After 10 minutes, taste the caviar. If you find it not salty enough, leave it for some more time, but the total salting time should not exceed 20 minutes.
Place the prepared salted caviar in a colander. Allow excess moisture to drain. Transfer to prepared container. Cork it.

Methods for separating caviar from film: home cleaning

Before salting, the caviar must be thoroughly cleaned, removing the film (jastik). This can be done in any way, the main thing is speed and convenience.

No. 1 Cleaning “inside the sleeve”:

You will need a piece of clean gauze. You need to form a “sleeve” out of it - you need to fold the fabric several times. Having closed the side of the “sleeve”, carefully pour all the caviar inside.
Turn on the water and rinse the eggs there, washing off the unnecessary film.
When finished, pour clean eggs into a deep bowl and remove the gauze.

No. 2 In brine - an effective but tricky method:

After boiling water, add salt (3 tablespoons to 1 liter of liquid), stir and let cool.
Carefully pour the prepared brine over the eggs, then cover tightly with the lid. Wait time, leaving them to soak for 20 minutes. The film will become soft and loose.
Using a whisk (the kind made from metal for whipping), stir the eggs without draining the brine. Beat well, but carefully. Then the eggs will break, but the eggs will survive. Make smooth movements in a circle, adhering to one (optional) direction. This creates a small funnel and the freed yasts are gradually wound around the end of the rim.
When most of the eggs have been peeled, transfer the mixture to a regular sieve. Let the brine slowly drain.
Place clean caviar in portions on a dry napkin and, covering it with the edge of another napkin, wipe gently. Do it carefully. The remnants of the yastki are removed in this way, and the product will turn out crumbly (grainy) and dry.

Important! Monitor the temperature of the brine. If you overdo it, the caviar will cook quickly. It's easy to check. After preparing the liquid, throw in a couple of test eggs. Did they keep the color? So the temperature is right. If they become dull, then the brine is hot and should be cooled.

It is useless to wash them with cold water; the eggs will lose their pleasant elasticity and will be rubbery and hard.

No. 3 By hand/through a colander:

Using your hands, break the kernel into several arbitrary pieces and use your fingers to pull out the grains from there.
Having broken the film, carefully wipe it, passing the eggs into the holes (of the required size) in a colander/mesh.

Every option is good.

Pickling

The product is delicate and requires delicacy and a step-by-step approach. Glass containers are more suitable for pickling. Such dishes are considered hygienic; at the same time, they do not store odors and do not emit harmful substances. The store also recommends purchasing the delicacy in small glass jars.

Brine required:

water – 1 l.;
sugar – 10 gr. (approximately).

How to salt trout caviar:

After mixing the ingredients, carefully place the caviar into the still warm brine. Leave it for a little while (15-20 minutes), depending on what level of salinity you want to achieve.
Then drain all the brine using a colander/large sieve. Place the finished eggs in a resealable glass container (jar) and let cool for 2-4 hours in the refrigerator.

How to salt trout caviar at home for long-term storage

Fish products are advised to be eaten quickly, without keeping them for a long time. Even smoked meats, because they spoil.

Important! Red caviar, no matter how it was salted, cannot be stored for more than 2.5 months in the refrigerator.

Most recipes require quick consumption of the snack (2-3 days). The only option for salting trout caviar is to freeze it in the freezer. What is dry salting suitable for?

Ingredients:

trout caviar – 1 kg;
salt – 30 gr.;
sugar – 10 gr.

Preparation:

Mix spices together.
Transfer the caviar (as is, without cleaning) into a deep glass container.
Add spice mixture.
Cover with a plate (lid), place a weight on top. A mug filled with plain water will do.
Salting time is 3-5 hours. If desired, you can rinse it in a separate lightly salted solution, removing excess salt.
Transfer the finished product into small sterilized containers for subsequent storage.

Consume after defrosting (if you place the product in the freezer).

Salting trout caviar with salt and sugar

The advantage of this salting method is that you do not have to first remove the film from the caviar; this will happen during the cooking process.

You will need:

trout caviar,
non-iodized salt – 12 tbsp. l.,
sugar – 1 tbsp. l.,
water – 1 l.

Cooking method

Pour water into an enamel or glass pan. Add salt and sugar. Bring to a boil. Make sure that the grains are completely dissolved.
Cool the brine to 55 degrees. Dip the caviar into it directly in the bags. Whisk. During the process, the films will be wound onto the whisk.
Free the caviar from the films and leave it to spill. After 5 minutes, you can try to achieve the desired salting. After a maximum of 20 minutes, drain the brine and drain the caviar in a colander.
After all excess moisture has drained, you can transfer the finished product into a glass sealed jar.

Red caviar prepared according to this recipe can be stored for 2-3 days. If for some reason this is not possible, put it in the freezer.

Classic recipe

How to salt trout caviar at home - it’s easier to use a proven method.

Ingredients:

• trout caviar;
• salt – 200 gr.;
• sugar – 100 gr.;
• water – liter.

Preparation:

Carefully transfer the eggs into a large sieve. Turn on the water and rinse them, removing the film.
Mix the spices, add water and heat the mixture. Wait until it boils.
Once the finished brine has cooled down a little (check the temperature using the method indicated above), drop the peeled caviar grains into it.
Leave them to salt for 15-20 minutes. After waiting time, put everything in a colander and let the brine drain.
Transfer the snack to a previously prepared glass container. After closing the lid, place it in the refrigerator to cool.

Eat cold.

The easiest recipe in brine

Salting trout caviar at home is quite simple and quick. To do this, you just need to make a brine and dip the fish carcass into it so that the eggs can separate from each other. After this, the blanks should be distributed into jars and stored in the refrigerator compartment for storage. The result is a lightly salted product with a delicate flavor. Granulated sugar not only adds a light touch of piquancy to the snack, but also serves as a preservative.