Pickling red caviar

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to pickle red caviar at home? Prepare all the necessary products. Any fish caviar will do, but it is certainly best to take caviar from noble varieties of fish (give preference to chilled rather than frozen fish): sterlet, sturgeon, trout, salmon, coho salmon, beluga, etc. If you still have frozen fish, then defrost it slowly, on the bottom shelf of the refrigerator. Take coarse rock salt.

2. STEP 2

   

   I had chilled trout. Having ripped open her belly and removed her intestines, I saw two bags (sacs) with red caviar.

3. STEP 3

   

   First, you need to thoroughly rinse the caviar from the blood. To do this, soak it in cold water for 7 minutes (the amount of water is arbitrary and not indicated in the ingredients). Then rinse, being careful not to damage the bag in which the caviar is located.

4. STEP 4

   

   Boil the water for the brine, that is, the brine in which we will then salt the caviar, add salt and sugar, boil for 5-10 minutes until completely dissolved, then cool.

5. STEP 5

   

   Then pour a liter of hot water (40-50 degrees) into the caviar and leave for 5 minutes. There are recipes where the caviar is poured with hotter water, but in this case there is a high risk that the caviar will “cook” and become hard and unsuitable for further salting. Therefore, I recommend not to exceed the temperature regime, or to remove the joints in any other way convenient for you. After time, the film containing the caviar will turn white and can be easily removed.

6. STEP 6

   

   Carefully separate the eggs from the caviar and rinse the caviar under running water in a sieve lined with gauze. Try to separate each egg.

7. STEP 7

   

   Place the caviar directly in the sieve into the cooled brine and leave it for 5-15 minutes in this brine. Then let the water drain well and dry the caviar on a napkin.

8. STEP 8

   

   It is advisable to sterilize containers for caviar, since undesirable microflora can develop very quickly in such preparations. Place caviar into prepared jars. Caviar salted in this way does not last very long. It will need to be eaten within 2-3 days.

9. STEP 9

   

   The degree of salinity of such caviar depends on the time spent in brine. The most tender, lightly salted caviar with the shortest shelf life will be obtained when kept in brine for 5 minutes. The maximum is 15 minutes, but it will not be stored for long if it is not frozen. Home-salted red fish caviar is good for pancakes, on a sandwich, and in a salad. Delicious! Bon appetit!

Comments on the recipe

maraly

19.10.2023

4.8

Thanks for the recipe, very useful! I also found a recipe for salting perch caviar, maybe someone will find it useful.

Lyalich

19.10.2023

4.6

Natochka, congratulations dear