Have you bought trout with caviar? Well, that's a weird one! A pleasant addition can be very easily salted, in just a few hours you can get a real delicacy, very tasty and healthy! And without preservatives and chemicals. What is the best way to salt trout caviar at home?
How to salt trout caviar - general principles
For salting, caviar of any fish is suitable: sea, river, fresh, frozen. Naturally, the better the original product, the better the result. Among all the methods of salting, dry and wet are isolated, that is, the product is simply poured with salt, or it is prepared with the addition of liquid. Not only taste, but also the shelf life of caviar depends on the selected recipe. But in any case, it is advisable not to keep the homemade blank for a long time, to use it while it is as fresh and useful as possible.
Methods for cleaning caviar
Before salting trout caviar, the product must be freed from the pail - a protective film. Manual selection of eggs immediately disappears, as it is long, painstaking, tedious.
Cleaning Methods:
1. Marley. Wrap a large piece of gauze in 4 layers. In the central part we have caviar. Dip the cheesecloth in a basin or in a pot of warm water, begin to rotate. Gradually, the film will move away, the pieces will remain on the gauze. The method is convenient, simple, but lengthy and takes time.
2. Hot. Relatively fast way. Caviar is poured with hot water for a few seconds. All films move away from the balls. The disadvantage of this method is the need to select pieces from the product.
3. Massage. Accurate, but also quite a long and painstaking way. The piercer is cut in half or into 3 parts, the eggs are carefully stretched.
4. A whisk. The piercer is torn in several places, the caviar is poured with warm water, the whisk is immersed and the product is stirred. Gradually, films will be wound around the whisk. Then the caviar is poured into a sieve, the remains of the gaiter are chosen by hand.
Each method has its advantages and disadvantages. Choose the one that is most convenient for you.
How to salt trout caviar in brine
The most common way to salted trout caviar at home. Tuzluk - concentrated brine. According to the rules of salt, add this amount until it dissolves.
Ingredients
• 200 g of rock salt;
• 200 g of sea salt;
• trout caviar;
• litere of water.
Cooking
1. We put on the stove a pan with a liter of water, add both types of salt, boil the brine after boiling over low heat for about three minutes. If there is no sea salt, then you can take completely rock salt.
2. Cool the brine. Makes the temperature of the concentrated brine slightly above room temperature.
3. Immerse caviar. If you withstand 5-8 minutes, you get a slightly salted product with high taste with a shelf life of up to 5 days. Most often, only 3 days are stored in the refrigerator, then the caviar begins to deteriorate.
4. If you stand the caviar in brine for 20 minutes, then the product is saturated with salt and will be stored longer.
5. Drain caviar on cheesecloth. Leave for ten minutes to drain the brine.
6. The glass jars are washed thoroughly, preferably doused with boiling water and dried. Lids are also processed.
7. Carefully shift the eggs, twist the lids of the container, store in the refrigerator. Let the salt be distributed in the product. The first sample can be removed after 12 hours.
How to salt trout caviar in a quick way
The recipe for those who do not want to wait long. Such caviar will be ready in four hours. The method is dry, the product is salty, but ideal for sandwiches with butter and salads.
Ingredients
• caviar;
• sugar;
• salt.
Cooking
1. Caviar needs to be cleaned in any convenient way. Details about them can be seen above.
2. Salt and sugar are mixed in a ratio of 2 to 1.
3. Caviar is densely sprinkled with a dry mixture, carefully mixed so as not to damage the integrity of the balls, not to spoil the product.
4. Set aside for ten minutes. During this time, salt and sugar should melt.
5. Filter through cheesecloth, let drain all the liquid.
6. We shift to the jar, put in the refrigerator for 3-4 hours.
7. We get a jar of caviar, mix gently. If the liquid has formed again, then it is also drained. We use as intended!
How to salt trout caviar in sugar brine
Another great way to salted trout caviar in brine, but not in brine. This option is prepared with sugar, which perfectly ennobles the taste of the workpiece.
Ingredients
• 70 g of salt;
• 1 liter of water;
• 35 g of sugar;
• caviar.
Cooking
1. Clean the eggs from the films, rinse, leave in gauze to drain the liquid.
2. Prepare the brine. If the caviar will be consumed immediately, then you can not boil it. It is enough to dissolve the salt with sugar in purified water. If you plan to stand the product for several days in the refrigerator, then pour the boiling, cool.
3. Put caviar in a deep plate.
4. Pour the product with brine. The amount of fluid should be twice as much.
5. Leave for a quarter of an hour.
6. During this time, pull a piece of gauze over the pan. You can use a bowl, but the pan is convenient in that the tips can be attached to the handles of the vessel.
7. Pour caviar with pickle on gauze, do not make a thick layer.
8. Leave for another quarter of an hour, so that all the glass and eggs dry out a little.
9. Fold in a clean jar, refrigerate.
10. After two hours, the product is ready for use.
How to salt trout caviar simply and quickly
A recipe for salted caviar for lazy housewives. No need to peel the tongue or wait a long time to cook the product Everything can be much simpler! Sugar brine that improves the taste of the main product.
Ingredients
• 1 liter of water;
• 5 tablespoons of salt + about 300 grams more;
• 1 tablespoon of sugar.
Cooking
1. Cooking brine. We combine everything together, send to the stove and boil for a couple of minutes. We filter to get rid of random impurities.
2. Add more salt, stir constantly. As soon as the particles cease to dissolve, stop adding.
3. Cool the brine to 50 degrees. The temperature in this recipe is very important. Do not lay eggs in a hot or too cold brine.
4. Immerse the eggs directly in the brine, take a whisk and begin to mix. We try to drive in a circle of a bowl, at the same time dissolving and breaking the film of the pail.
5. Leave the caviar in the brine for half an hour.
6. Re-immerse the whisk, again stir the eggs for several minutes, let the departed films wrap around the bends of the device.
7. Drain the eggs on a stretched gauze or in a colander. Hands remove the remnants of the films. Perhaps there will be very few of them.
8. We shift the caviar, the highest from the brine, into jars. We try to put it tightly, put it in the refrigerator.
9. After four hours, the salt is evenly distributed in the product, it can be consumed. In the refrigerator, such caviar is stored up to 4-5 days.
How to salt trout caviar in a spicy way
A variant of a very fragrant and spicy pickle for caviar. No, the product will not lose its fishy taste and smell, but it will become more aromatic and noble.
Ingredients
• 0.5 liters of water;
• 40 g of salt;
• 15 g of sugar;
• 3 peppercorns;
• 1 pinch of ginger;
• 0.5 bay leaf;
• 1 clove.
Cooking
1. Boil water in a saucepan with salt and sugar for about five minutes, add all the spices and immediately turn off. Ginger goes ground and dry. If there is a fresh root, then you can take it.
2. Cool the marinade under the lid so that all the aromatic substances go into the water.
3. We filter the brine, it is desirable that it has a temperature in the region of 45-50 degrees.
4. Immerse caviar. For this amount of brine, 100-150 grams is enough, mix thoroughly and leave for a quarter of an hour.
5. Pour into a sieve, try not to damage the eggs, you can lay cheesecloth. Dry for 10 minutes.
6. We shift into a jar, send for a couple of hours in the refrigerator.
How to salt trout caviar with lemon
A variant of amazing caviar with an amazing lemon aroma. It is advisable to cook the brine with sea salt, it is ideal for trout, even if the river fish. Any vegetable oil is used for watering.
Ingredients
• 150 g caviar;
• 0.5 lemon;
• 2 tablespoons of salt (with a slide)
• 1 tablespoon of sugar:
• 2 tablespoons of oil;
• 0.6 liters of water.
Cooking
1. We clean caviar in one of the convenient ways. There should be no films on the product.
2. Remove the thin yellow crusts from the lemon, that is, the zest. Squeeze the juice in a separate bowl, you can immediately strain if a bone or pulp accidentally falls.
3. Cooking brine. Boil lemon peels in water for about three minutes, add salt and sugar, cook a little more. Cool down.
4. Filter the brine. The temperature of the liquid should be around 50 degrees.
5. Immerse the caviar, squeeze the lemon juice from the half of the citrus that remains.
6. Stir, leave for a quarter of an hour.
7. Pour caviar into a sieve, leave to drain liquid.
8. Transfer the product to clean jars, pour oil on top and you're done!
Salting trout caviar - useful tips and tricks
• Despite the fact that caviar is tastier than salted, the product is still better to salt. Salt will not only extend the shelf life, but also destroy harmful microbes and helminths, make the preparation safe for humans.
• If the shelf life of caviar is coming to an end, and it has not been used up yet, then rather place the product in the freezer, it is better to freeze it in small portions. After thawing, caviar can be used for any dishes.
• To separate the films of the hawk, you can use not only a whisk, but also an ordinary fork. Only you need to drive the device carefully to maximize the integrity of delicate eggs.
• Any of the recipes for salting trout caviar can be adapted to another product. In fact, it is not the concentration of salt that matters, but the holding time. The easiest way to determine it is to try caviar more often, but only after shaking the salt first.
