How to quickly pickle caviar at home - 5 cooking recipes

Salting caviar may not always be a long and painstaking process, as many people mistakenly think. In fact, it's easier than baking a pie or frying pancakes in a frying pan. Moreover, you can salt the caviar of any fish, without exception, starting from the most common, cheap, and ending with the expensive and rare. The only advice or recommendation: if you are starting this for the first time, experiment for now on something that you won’t mind if you suddenly spoil it (oversalt, for example).

So let's get started. There are strict rules that must be followed in any case.

First. It is better to extract caviar for salting yourself from freshly caught fish. That is, if you have a choice, buy fish, and not caviar already extracted by someone else.

Second. All caviar must be freed from films. This process is a bit laborious. To clean the caviar, use a thick colander. Why fat? Because when you start to wipe the eggs, you need the eggs to pass freely through the holes, but not burst on its thin edges.

You can also get rid of the films in another way: pour hot water over the caviar and stir it with a fork - the films will wrap around the fork.

Third. Caviar must be washed thoroughly. The same way, say, the Japanese do it when they wash rice. Only they do this in five waters, while it’s better for us - in ten. The better the caviar is washed, the more delicious the finished dish will be, egg by egg.

Fourth. If you plan to dry-salt caviar, all water must be drained from it. For peace of mind, it’s good to dry it slightly (without using fire!) in the air.

For the simplest salting you will need a minimum of products: the caviar itself and salt (or saline solution). More exotic recipes for pickling caviar will require oil, additional spices like pepper, bay leaf, coriander, and so on.

You can salt fish roe in marinade, dry salt, or saline solution. All methods have their own recipes, with a specific cooking technology that must be followed.