Homemade salted pink salmon caviar

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Find out how to pickle pink salmon caviar with your own hands. So I always want to cook something that is different from industrial production and here is such a gift! I always associate caviar with some kind of celebration, birthday or New Year. And salting caviar creates a pre-holiday mood for me even in the middle of everyday life. Stripes of caviar like these I managed to get my hands on one hundred and forty-two grams, that’s very decent!!!

2. STEP 2

   

   Boil a liter of water, dissolve three tablespoons of salt in it, leave for ten minutes. After ten minutes, the water temperature will be seventy degrees. We lower the caviar into the solution and let it lie in it for about fifteen minutes. During this time, the caviar will turn a little white, this is normal.

3. STEP 3

   

   Then, carefully, using a fork, we make circular movements so that the film (stick) separates. This is the most dreary thing in this process, but you need to be patient. The work, I would say, is like jewelry. When the water temperature drops to such a level that your hands are not hot, then We do the process of clearing the film by hand. We separate the eggs with our hands directly in the water, removing numerous films and partitions. We try not to damage a single precious amber egg.

4. STEP 4

   

   We wash the caviar in a sieve under running water with low pressure. Some of the films will remain on the sieve. Then we put it on a plate and again, more carefully, we select with our hands the remains of the films and burst eggs.

5. STEP 5

   

   Losses, of course, are inevitable. For example, I have never had the whole film come off well and wrap around the fork, as they sometimes write. No, you need to work hard.

6. STEP 6

   

   For this amount of caviar, I add a teaspoon of salt and a dessert spoon of refined vegetable oil. Mix everything very carefully.

7. STEP 7

   

   Place the caviar in a glass jar for storage. What kind of storage is there!!! When you can’t wait to try what happened. And the result was divine pink salmon caviar!!! It looks no worse than store-bought, but tastes much tastier, healthier, and most importantly natural and made with love.

Comments on the recipe

Silver

26.09.2023

5

After two hours, the caviar, chilled in the refrigerator, is ready to eat. I love the taste and color palette of the sandwich. Once you eat such a sandwich, you understand what it means to be happy

BLUE-EYED

26.09.2023

5

Tanyusha, hello! You’re just a magician, you made such delicious caviar! If I got it while cutting, I just fried it, I didn’t even realize that I could add salt. Thanks for the science, I’ll definitely use the recipe!

Tati

26.09.2023

4.6

Thanks to the author! I would like to add). To easily and easily get rid of the film, I pour the caviar into an iron sieve and mix it lightly with my fingers so as not to crush it. All the film remains on the sieve)). Delicious recipes to everyone))!

BLUE-EYED

26.09.2023

4.5

I also want to add, the caviar turned out very tasty! But the method of separating caviar seemed very complicated to me, so I began to look into how fishermen do it and who prepares large volumes. It turned out that they use a special device such as a grid with cells to match the size of the eggs, called a “screen”. Instead of a screen, housewives use whatever they can, using a suitable sieve, a grid for cutting vegetables and eggs, even tennis rackets. I tried it and liked it, now I separate the caviar without water and the taste of caviar has just won!