How to pickle red caviar of pink salmon: the right recipes and useful recommendations
Caviar commercial fish - an unusually nutritious and valuable product, very tasty and healthy. This dish became Russian national cuisine. The delicacy was always in the price, and the secrets of making it were kept by fishing masters very strictly. And now, few people are able to prepare it at home according to all the rules.
In this article we will discuss several recipes on how to pickle red caviar of pink salmon. Why this fish? Because it is in this product that a large amount of natural protein is contained — the building blocks of our body. As well as fats, vitamins, fatty acids and many other useful substances. In general, how to pickle red caviar of pink salmon? It should be freed from the bags in which the "grains" are. By the way, that is why it is called granular.Removed from the yastiki, cleared of films, the eggs must be immersed in a saturated salt solution and left in it for 15 minutes. Then it should be removed from the brine. Let it drain, add a preservative to the product (coarse salt will perform its role) and pack in jars. Almost all recipes on the topic “How to pickle red caviar of pink salmon” have one universal rule. Work material (caviar itself) can not be wetted before the treatment with salt.
Step-by-step recipe: caviar cleaning and brine preparation
And now a detailed recipe with step by step recommendations. So, you came across the aforementioned fish, in the belly of which a certain amount of caviar was found. And, naturally, you want to learn how to pickle red caviar of pink salmon yourself, with your own hands. And so it turned out tasty, so as not to throw out the delicacy! Gutting caviar bags, release the "balls" from the top film. Use a fork to make it more convenient. Or just hands. Weigh the resulting product. This is important for the correct amount of brine, since salting caviar of pink salmon at home without careful adherence to all the rules of this stage is unlikely to work. Take water twice the weight of the roe itself.Boil it, and then cool to warm. Peel the medium sized potatoes and dip into a pot of water. Start adding salt and do it until the potatoes pop up. This will mean that the brine has received exactly the degree of saturation, which is necessary for the preparation of caviar. Remove the potato and allow the water to cool completely.
The third step of the process, how to pickle salmon caviar at home, is placing it in a pickle. If there is a little delicacy and it is supposed to eat it in the coming days, then 7-8 minutes will be enough for the caviar to be salted. For longer periods of storage the product should be held in a rap a little longer - from 10 to 15 minutes. Next, colander, remove the eggs from the pan, let the water drain well. Spread a towel, spread on it a thin layer of caviar and leave to dry completely. The taste of the product depends on it, and very. It will be thinner, the better each egg will dry out. Last, put the product in sterile jars and put them in the fridge. At about 5 o'clock the caviar should stand in the cold and then it can be eaten. Here's how to properly pickle the pink salmon caviar according to the classic recipe.
Immediately warn: caviar prepared in this way is not long, it should be eaten in a short time. But her taste is excellent, right royal. So you do not even have to make an effort! The distribution of the components is as follows: for every 200 g of the main product, 1 small onion is required, about 25 g of fresh cream, a spoonful of salt, and ground pepper to taste. As you already know, first of all, you should remove the eggs from the bags, remove the films, remove the crushed "balls", the elements of fat and other waste. Slice small onions. Add to caviar. Sprinkle it with salt and pepper, gently rubbing it into the eggs. Then gradually pour in the cream and continue to rub so that the balls do not choke with a spoon. And finally, once again salt salmon caviar. At home, you should not use “Ekstroy” fine grinding, but coarse-grained, with larger crystals. Let the roe stand for an hour, then gently shake off excess salt. Put the product in jars and enjoy a delicate delicacy! If desired, before serving, sprinkle a snack with a mixture of vinegar and sunflower oil. Spread a butter sandwich on the sandwich and jam sparkling champagne.Feel the taste of luxurious life!