Bakery 

Home salted red caviar. How red caviar is made

My today's recipe can be safely placed under the heading "You can't forbid living beautifully")) You can see sandwiches with red caviar on almost any festive table. Caviar is not a cheap delicacy, but if you learn how to salt red caviar properly at home, you can gain a lot in the price, taste, and appearance of this popular appetizer. In addition to caviar, you will pamper your family with red fish. I think I'm not the only one who buys raw trout, and someone will benefit from my experience. Of course, before salting red caviar, you first need to get the right fish. Someone will buy it in a store or in the market, and someone, perhaps, will catch it himself. You need to buy not gutted or.

Of course, we need a female, and not a simple one, but with caviar. As a rule, these fish species are caught in rivers during the spawning period, therefore, almost all non-gutted trout (pink salmon) available for sale will be either with caviar or milk. But in order not to believe in a blind chance, you need to know how the female of the trout differs from the male. It is not difficult to determine this by the "appearance" of the fish. The female has a lighter color, soft and smooth outlines of the body. And the size of the fish is completely unimportant here. If the fish is frozen and you cannot determine its color, look at the head, this will also help to find out the sex of the fish. The female trout has a small, short, rounded head. In males, the head is elongated, pointed, and seems more predatory.

You can salt caviar at home both from fresh (chilled) fish and from frozen. In the second case, the fish must be thawed gradually. From the freezer, first transfer it to the refrigerator for a few hours, and then finish defrosting at room temperature.

So, the caviar taken from the abdomen of the fish is in a special film - the yastyk. In my fish, there are two in each.

At the first stage, it is necessary to rinse the caviar seeds. I read that there are special sieves and other devices for washing caviar, but in the absence of them I do everything by hand.

The most difficult small work is to free all the eggs from the films without damaging them. To do this, pour a teaspoon of salt into a deep bowl and pour warm, almost hot tap water. Put the roe sacks with caviar in water, wiggle your fingers to separate the caviar from the films. This happens faster in hot water.

Then I took a little caviar on one palm, and with the other hand removed all the films with which it was connected from the caviar. There are a lot of films, the work is fine. But if this is not done, it will be completely tasteless with the films, they will get stuck in the teeth, chew badly

I put the films taken out of the caviar on the edge of the bowl. When all the films are removed, the caviar must be washed cold water and put in a colander.

Now we are preparing the brine, in which the caviar will be salted. There are two ways of salting caviar: with one salt, and with salt and sugar.

We take a liter boiled water, dissolve 60-70 grams of salt in it. If you do it with sugar, put half as much sugar in the brine as salt. Dip the washed caviar into the cooled brine and leave for 15-20 minutes, depending on how salty the caviar you want to get. After 10 minutes, you can already taste it for salt.

If you missed some films at the stage of cleaning caviar, then now you can shake the water with your hand, and the excess will float up.

After the time for salting, put the caviar in a colander, let the water drain well, put the caviar in a glass jar, add 1-2 teaspoons of odorless vegetable oil. I got 278 grams of caviar from two fish. Not bad, right?))

The caviar is beautiful, even, grain to grain, looks much better than the purchased one, which sometimes comes across wrinkled, saturated with dyes and chemistry. The only drawback of caviar homemade is a short shelf life. In many sources, I read that it can be stored for no more than 2-3 days. We ate in 6 days, there were no signs of spoilage.

Cook delicious delicacies yourself! Bon Appetit!!!

Thanks to Oksana Baibakova for the recipe for homemade red caviar!


Salmon or sturgeon caviar is a delicacy worth a lot. Often not found on the shelves natural product and a surrogate.

It differs in taste and has a lesser degree of usefulness for the human body.

Composition of artificial caviar

Today buy natural red or black caviar not difficult, but a little expensive. They began to forge it back in the days of the Soviet Union.

At that time, it was only available to high-ranking officials, so the technologists were tasked with creating a product that outwardly resembles red or black caviar.

In the days of the USSR, the fake was not very similar to the real one, so it was not in demand.

Today, manufacturers counterfeit the product in such a way that it is difficult to distinguish natural from artificial caviar.

It should be noted that artificial red caviar does not have the same nutrients as natural caviar.

It cannot be called destructive and harmful to health, but it does not differ in useful components either.

Nutritional value of the surrogate (per 100 g):

  • Proteins - 1.0 g.
  • Fat - 5.0 g.
  • Carbohydrates - 2.6 g.

To compare the amount of useful components, we offer you nutritional value natural product per 100 g:

  • Proteins - 31.5 g.
  • Fats - 13.2 g.
  • Carbohydrates - 1 g.

Important! The calorie content of the simulated product per 100 g is 64 kcal.

Manufacturers today use different manufacturing technologies, so the composition of the product is often different.

Manufacturers who claim to be fake salmon caviar rarely indicate the following components in the composition.

Components on the basis of which an artificial product is made:

  1. Gelatin (replaced by sodium alginate or agar).
  2. Chicken eggs.
  3. Milk.
  4. Soy protein supplement.
  5. Dyes (paprika, vegetable charcoal).
  6. Fish meat.
  7. Fish broth.
  8. Fish fat.
  9. Vegetable oil.
  10. Salt.
  11. Acids.

Today in stores there is a large selection of artificial red and black caviar.

According to customer reviews, the best surrogate product is "Baltic Coast", which in appearance and taste is very similar to natural.

The composition of the surrogate "Baltic Coast":

  1. Drinking water.
  2. Fish fat.
  3. Thickener E-401.
  4. Dyes E-120, E-160 A, E - 160 C.
  5. Granulated sugar.
  6. Salt.

Today, artificially grown caviar of other fish is used for production.

Differences from natural caviar

Red caviar is obtained from pink salmon, trout, sockeye salmon, chum salmon and salmon. Black is obtained from stellate sturgeon, sturgeon or beluga. These types are expensive, so few people can afford to purchase them.

It is extremely difficult to identify real caviar from fake only by its appearance. Natural dyes are used in the production.

So black is made by dyeing pike caviar with vegetable charcoal, so the product takes on a natural shade and looks like sturgeon or beluga eggs.

Signs of difference:

  1. Real eggs have a round, symmetrical shape.
  2. When crushing the eggs, a small pop should be heard.
  3. Real caviar does not dissolve in boiling water, unlike simulated caviar.
  4. When the eggs are dipped into boiling water, the natural product hardens.

When choosing, pay attention to the packaging. A quality product is always packed in glass jars.

Caviar in metal containers can also be natural, but it quickly oxidizes in them. Pay attention to the packaging time.

The real one is mined in July - August and packaged at the plant a maximum of 30 days after extraction.

Benefit and harm

A surrogate product cannot be called harmful to the human body and health.

Note! It has much fewer useful components.

Table: benefits and harms

Home cooking recipes

You can cook simulated red caviar at home. There are several technologies and methods for preparing this dish.

A similar DIY product can be used on sandwiches and added to salads. The main advantage of a surrogate is its low cost.

Recipes royal caviar from seaweed:

  1. For cooking you will need dry kelp (5 g), 1 carrot, half a beet, drinking water (130 ml). You will also need vegetable oil, 0.5 tsp. agar-agar and 1 tsp. salt.
  2. Vegetable the oil is placed in the freezer for 4 hours.
  3. Vegetables cleaned, rubbed on a fine grater. Then the mass is laid out on a piece of gauze folded 2-3 times. With the help of gauze, juice is squeezed out, which will serve as a dye.
  4. Agar for 15 minutes it is poured with cold water (40 ml).
  5. Then it is worth putting the algae in a saucepan, pouring water and boiling for 5 minutes. The liquid is passed through a sieve.
  6. Is added agar and juice. After that, the mixture is put on fire and boiled for another 2-3 minutes.
  7. Vegetable remove the oil from the freezer. Draw up the boiled liquid with a syringe and drip it onto the frozen oil.

A surrogate product is often made from palia.

Palia is one of the few fish that are farmed and artificially inseminated.

Palia caviar resembles salmon caviar in structure, but it is orange, not red.

At home, you can use special equipment to prepare caviar. This machine produces up to 1.5 kilograms of product per hour.

Useful video

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Red caviar is a decoration of any festive table. Although it has long ceased to be in short supply, the cost of red caviar does not allow everyone to decorate their table with real caviar.

Imitation of red caviar makes it possible to make holiday dishes at least visually richer. The ingredients for making our artificial red caviar are cheap, non-scarce and harmless.

Besides, artificial caviar even tastes pretty good. The process of making imitation red caviar itself is simple, but if you need a large amount of caviar, then it will take a lot of time.

It is advisable to start "spawning" in advance in order to have time to satisfy the requests of those wishing to enjoy this spicy product.

For the preparation of environmentally friendly red caviar, without artificial food additives and dyes, we need:

  • 300ml vegetable oil
  • 10g gelatin
  • 4 tablespoons of water
  • 150g carrot-tomato-beet juice
  • pipette

Pour vegetable oil into a tall glass and put it in the freezer for an hour and a half. In the meantime, we are preparing everything necessary for the caviar itself.

For the preparation of red caviar, we used non-artificial ingredients and food colorings and natural carrot juice with the addition of tomato and beet juice.

To do this, we squeezed juice from 3 carrots and 2 tomatoes and filtered. A small piece of raw beets was grated, poured over with 2 teaspoons of water and the resulting beet juice in carrot-tomato until the desired color is obtained. We got 150ml of vegetable juice.

Next, soak 10g instant gelatin in 4 tablespoons of cold water, when it swells, dissolve in a water bath and add to slightly warmed vegetable juice... In total, there should be 10 g of gelatin for 200 ml of liquid. Salt well. Keep in mind that as the gelatin hardens, the taste of salt becomes much weaker, so salt more abruptly.

Now we take the cooled oil and drop the gelatin mixture onto it with a pipette. We are not in a hurry to drip a lot at once, since the gelatin should have time to freeze. Therefore, we need a tall glass. While the "eggs" sink to the bottom, they gradually freeze.

When a sufficient amount of "caviar" is collected in the glass, we put it in the refrigerator for 15 minutes so that the caviar gets stronger. Then we take out the glass from the refrigerator, collect the "eggs" with a spoon in a strainer and let the oil drain. This oil can be used later for frying, etc.

So red caviar is ready, which can be used for sandwiches, decorating salads and appetizers. For the taste and smell of fish, you can add a few drops of fish oil to it. Store caviar in the refrigerator for no more than one week.

The production of artificial black caviar today is widely available and profitable activity ... You can make your own calculations taking into account the cost of raw materials in your region and determine the profitability of this business.
So, for the production of 3 (three!) Kg of caviar you need: 190 gr. edible gelatin, 1.5 liters of boiled milk, 100 gr. salt, 1.5 kg of Iwasi herring, 0.3 kg of herring brine. On average, the cost of caviar is about 90 rubles. Those. it is almost 100 times cheaper than natural caviar.

In terms of its taste and appearance, the imitation is so high that most people accept it as natural. The technology and design of the device are available for manufacturing to almost everyone. The plant productivity is not less than 3.0 kg / h of spherical granules with a diameter of 1-3 mm. Unskilled personnel can work at the installation. The installation is designed for use in cafes, bars, restaurants, as well as at home.


Installation device for home-made caviar.
The glass wind tube (it is possible from a fluorescent lamp) is installed in a vertical position, hermetically connect its lower end to the neck of a 3-liter can. At the very top, in the wall of the tube, holes must be made to drain.
It is necessary to prepare a large syringe with a needle diameter of 0.4 mm.

Caviar making.
190 g pour gelatin 750 gr. cold water (boiled). Provide swelling of gelatin within 40 minutes. Then pour the gelatin into 1500 cc of cold boiled milk, stirring to dissolve over low heat. Filter and pour into a syringe.
Then, cold vegetable oil, best of all refined, should be poured into this tube, the temperature should not exceed 10 degrees Celsius. A few centimeters should remain from the drain hole to the surface of the oil.
Quickly inject the contents of the syringe into the tube. A jet of milk with gelatin striking with force into the butter forms granules with a diameter of 3 mm (the size of the granules is regulated by the injection force). The granules settle to the bottom of the can, pushing the oil into the drain hole.
At the end of the formation of the granules, transfer them to a sieve and with a strong jet of cold water knock off the oil film from the surface of the granules.

Tanning and dyeing of granules.
Place the granules in a saucepan, pour 4 liters of cold filtered tea (300 g of black tea per 5 liters of water), tan for 30 minutes in this solution.
Then rinse, place in a saucepan with 0.1% ferric chloride solution (other food colors can be used). To achieve the desired color, rinse with cold water.
Pour the granules with saline solution (half a liter of water and 4 tablespoons of salt). Insist 10 minutes. And drain the solution. Transfer to a saucepan and pour with a flavoring solution (brine from herring type Iwashi) for 15 minutes. Transfer the granules to the herring emulsion (bring 1.5 kg of Iwashi-type herring with a mixer until a homogeneous emulsion is used) and mix. Drain off excess emulsion after 10 minutes.

This completes the production process of cheap and high-quality artificial black caviar. It is necessary to store it in a cool place (refrigerator), grease the top layer vegetable oil, thereby protecting it from drying out.

Delicious snack

Salted fish roe, spread in a thin layer on a sandwich with butter, is very healthy and tastes great. Caviar sandwiches can be safely served on festive table- most of the guests will appreciate this dish. The cost of ready-made caviar in the store is quite high, even if we are not talking about expensive varieties, but about the caviar of the most common fish: herring, capelin, flounder. But you don't have to buy caviar! It is quite possible to do it yourself.

Types of salted caviar

Rybnaya raw caviar there are several types: pressed, roe and granular.

The most common caviar is granular; this type also includes the most expensive types of caviar: red and black. Whole eggs are located separately from each other, granular caviar is easily applied to the base. The roe roe is dense, the eggs are in a film (roe). Most often, unripe salted fish roe... The recipe for salting pressed caviar is quite old. It has survived since the days when storage methods were not as diverse as they are today. For safety, the caviar was immersed in a strong brine, squeezed and pressed several times.

How to salt caviar for sandwiches

The layers of caviar are carefully removed from the abdominal cavity of the fish, washed, separated from the films before being salted. If necessary, caviar can be passed through a coarse sieve, being careful not to damage the eggs. Sugar and vinegar are added to the caviar in order to eliminate the mud smell characteristic of many types of fish. Salt is added at the rate of 1 teaspoon per hundred grams of caviar. Salting time takes from 12 to 24 hours. This is a common recipe that works with most types of caviar.

Removing ovaries before salting the caviar

You can free the eggs from the films using an ordinary fork, but this method requires some skill and can be overwhelming for a beginner. The easiest way is to prepare hot water and pour the yasti into it. Under the influence of temperature, the films will easily detach from the eggs.

How to wash caviar and prepare it for salting

Before salting, the caviar must be washed well. It would seem that this is simply impossible! But in fact, this is not at all difficult to do, even if the size of the eggs is very small. To do this, two layers of gauze are covered at the bottom of the bowl. Caviar is laid out on cheesecloth, the fabric is neatly tied into a bag. The bowl is filled with water so that you can rinse the caviar bag. Allow excess water to drain after washing. To do this, the caviar, along with gauze, must be laid out on a sieve. Ready!

How to pickle pike caviar

For salting pike caviar, boiling water and salt are required. There should be one and a half times more water than fish, and about 1 incomplete spoonful (teaspoon) per 100 grams of caviar. The yastiki must be carefully ripped open and the eggs are freed from the films, mixed with brine and allowed to brew for 24 hours. After a day, the excess liquid can be filtered through cheesecloth.

How to salt trout caviar

Trout caviar freed from the roe must be thoroughly washed and immersed in hot brine... For the brine, you only need sugar and salt. The amount of brine, of course, depends on the amount of caviar, but the general proportions are as follows: for 500 g of water - 30 g of salt and 10 g of sugar. It is enough to immerse the caviar in the brine for 1 hour, then put it in a colander covered with gauze and let the liquid drain. You need to store such caviar in glass jar in fridge.