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How to salt fish caviar at home: recipes and cooking tricks. Salting red caviar at home, recipe

It is not often possible to feast on homemade red caviar. The other day I was incredibly lucky - I came across a pink salmon with a "surprise" on the market. It was not difficult for me to distinguish the female from the male. The little fish girl's muzzle is round, and the fish itself is prettier in appearance than the pointed-nosed male dad. The caviar found in the tummy must be immediately salted. Frying this product is unacceptable.

For salting red caviar for my favorite sandwiches, I chose a quick dry salting. At first, fiddling with tiny balls of caviar scared me a lot, but what can't you do for a delicious snack.

An hour of work and a storehouse of amino acids and protein - in my "pocket".

So, let's figure out how to quickly pickle red caviar at home ... "Catch" first a red fish with caviar, and then stock up on salt. It is better not to use fine salt.

In fresh or frozen pink salmon, thawed naturally, the abdomen is opened. This should be done especially carefully so as not to damage the fish film-yastyk.

When I found out that there is salting of caviar together with the yastyk, I was very surprised. The film is strong enough to the touch and difficult to remove.

To begin to identify (see) it, I slightly washed the caviar over a sieve. This must be done very quickly.

Now I should have a little more patience. I now turn to the most interesting stage of salting red caviar. I remove each egg from the film. Carefully, so as not to crush, I move step by step to the final hundred grams of caviar. It took an hour, but for the sake of my favorite sandwiches with butter and caviar, I agree to everything.

You can resort to other methods of cleaning the film: winding it on a fork, removing it by twisting it in gauze, but no. Considering that I have very little caviar, I liked the manual method. Egg to egg - at the exit.

I wash the rest of the film with boiled cold water.

I transfer fresh caviar into any convenient glass container. I add salt. For my taste, the best for morning sandwiches - a little less than a teaspoon of salt per 100 g of pink salmon caviar.

Then the caviar is carefully mixed and sent to a cool place. Salting red caviar at home is complete. Caviar, salted dry fast way, after 30 minutes you can already eat.

I like to prepare a jar of salted red caviar in the evening, and in the morning treat myself to sandwiches with caviar and sweet tea.

Fast homemade caviar not stored for a long time. We eat everything in two days!

Due to the fact that I live in a land in which rivers boil in summer from red fish entering spawning, I decided to tell you how we cook it after being caught. Maybe someone will be useful. :)

So, red caviar. Cooking is not difficult. In this case, you can even cook by taking out caviar from a frozen fish carcass.

The only difference in cooking caviar at home from frozen compared to freshly caught caviar is that you still need to defrost caviar at home ... Moreover, it is advisable to do this in the refrigerator - so that the process goes gradually. Everything, more differences no.

1) The initial product is caviar in ovules.

So, we get the red caviar from the fish. We put it neatly in a bowl. Caviar is in the so-called ovaries - a protective film (of biological origin). First of all, you need to get rid of it. This is done using a special tool - a screen. But it's okay if you don't have it at hand. A regular tennis or badminton racket is also fine.

And all because - because the screen is just a grid of thick fishing line, stretched over the frame. As in the photo below.


The process of roaring caviar is primitive. We take the yastyk - and holding it with our fingers - we swing it along the surface of the screen. Until all of it in the form of caviar falls into a bowl. The film is to the side. We take the next yastyk - and the same thing. It's simple.

3) Rumbled.

4) This is the amount of caviar obtained from one ketine. With pink salmon it will be smaller, with coho salmon more.

The next stage is salting. In order to salt, you need brine. Tuzluk is just a sodium chloride solution. :) That is a salt solution. To prepare it, you need to boil water and pour salt into it. There should be a lot of salt - so that a raw egg floated. An important point- brine should be cold for salting caviar. In no case should caviar be poured hot water... If you do this, then it will be boiled caviar. It is good for bait fish - but I would not eat it.

So - we take cold water with salt and pour in the crushed caviar.
We set the time - 5 minutes. During the time that the caviar is salting, you can stir it a couple of times.

5) Salt the caviar.

6) The salting process in full swing

And yet - before pouring brine into the water - you need to prepare cheesecloth. It is needed at the next stage of preparation.

As soon as five minutes have passed - cover the bowl with gauze - and turn over. As a result, the water runs off - and the caviar remains in the gauze. We take this gauze bag by the edges - and we begin to alternately raise one edge, then the other, forcing the caviar in gauze - to roll over the bag. By doing this we achieve one very important property of caviar - purity. The fact is that in the process of rumble - the part of the film - which contains the eggs in the fish - still seeps through the screen. And if you roll this thing on gauze, then the caviar will be cleaned.

You don't need to ride for a long time - about five minutes.

7) Caviar on gauze.

After rolling - a bag of caviar can be hung for another 10 minutes - so that the water would drain. If you want especially clean caviar, it is advisable to roll it again in another clean gauze rag. But in nature, we don't bother with this too much - we rolled it once and, okay.

The photo below shows that the gauze is all sorts of crushed eggs, a little film.

8) The caviar is poured into a bowl.

Actually, that's all. You can eat. In nature - just with bread and butter. And at home I prefer with pancakes (savory).

Bon Appetit! :)


I prepared such a bowl of caviar on one of the rafts for tourists. In hand - liter jar... In the basin - another 7 liters of caviar.

Useful advice - so that the caviar is stored in the jar for a long time - before closing - pour a thin layer on it vegetable oil... After you fill the jar. Only the jar needs to be filled tightly so that the oil remains on the surface - and does not flow down. Something like this.

Did you cook red caviar yourself? Did it turn out tasty? Do you eat red caviar?

Such a product as the caviar of a valuable fish is loved by many people, however, not everyone can buy this delicacy every day. The cost of a small jar of "fish eggs" "bites".

It is because of the high cost of real caviar in the 60s of the last century that its imitation began to appear in the USSR. For the first time, artificial caviar was made from real protein. The recipe contained chicken eggs, vegetable oil and nutritional supplements... But people did not like this substitution. The resulting caviar tasted little like real caviar, so the scientists had to come up with a new method of cooking.

Currently, an artificial product is produced using gelatinous technology. Moreover, in expensive types of such caviar, excellent fish and algae extracts are used.

Since there are now a large number of imitations of a real product on store shelves, let's talk about such caviar in more detail.

Artificial caviar: the benefits and harms of the product

When imitation of "fish eggs" appeared on store shelves in the USSR, people thought and wondered what it was made of. Therefore, there were a lot of rumors and gossip around the production process. One of the versions says that the product is made from the eyes of fish, which are then soaked in oil. Of course, such a statement does not have any evidence base, but the older generation looks at caviar with suspicion, and even their relatives are told that such food is harmful.

In fact, the caviar that is sold in our stores today is a product made from gelatin and raw materials of marine and fish origin. If you do not eat such caviar in buckets, then it will not bring any harm to the body. Of course, if you do not have any special diseases and contraindications, but in this case, the menu should be discussed with your doctor.

The benefits of artificial caviar are minimal. Certainly, some amount of vitamins and minerals in the extract seaweed contained, but real " fish eggs"A thousand times more useful. Therefore, if you have the means, then it is better to occasionally indulge yourself with an original product.

And those who do not have this opportunity should try imitation caviar, but should not eat it in large quantities. At the same time, it is recommended to make sandwiches from synthetic caviar, and not just eat with a spoon.

How to cook artificial caviar at home?

Above, we talked about how artificial caviar is made in production, but most people often have a question, is it possible to cook such a product at home. In fact, the manufacturing process is not that complicated. The main ingredients for homemade caviar are gelatin, natural dyes and, of course, fish. But in this recipe we will not use gelatin, but replace it with semolina.

For cooking you need:

  • salted herring (any fish will do) - 0.5 kg;
  • tomato juice - 200 ml;
  • sunflower oil - 200 ml;
  • semolina - 200 g;
  • onion - 4 heads.
  • Combine the oil in one saucepan and tomato juice, boil liquids;

  • Slowly pour semolina into the boiling mixture. At the same time, stir the contents of the pan constantly so that the cereals do not become lumps;
  • Boil everything together for 5-7 minutes, then remove from heat and cool;
  • Peel the selected fish from the scales, remove the bones from it and grind it with a meat grinder;
  • Peel the onion and also pass it through a meat grinder;
  • Stir the minced meat obtained from fish and onions and add to the cooled mixture of semolina, oil and juice. Stir everything thoroughly and let the workpiece stand for at least 15 minutes;
  • Then pass the mass through the granulator.

As a result, you will get small "eggs". Paint them the desired color and you can eat.

How to independently distinguish real red caviar from artificial?

The easiest way to distinguish real red or black caviar is by taste. The synthetic product will have more salty taste... Granules natural caviar bursting in the mouth, leaves a taste of salt and moisture on the tongue. The smell will be fishy, ​​but not disgusting. But synthetic eggs give off flavors.

But this is not the only way. You can distinguish natural "fish eggs" from synthetic ones using boiling water. To do this, pour hot liquid into a glass and drop a couple of eggs into it.

If they dissolve in water, then you have an artificial product. Real caviar will only fade slightly.

For today, this is all useful information. Take care of your health and buy quality products. If we talk about synthetic caviar, then this is not as evil as it seems.

Just do not eat it "pure", make sandwiches, salad and other favorite dishes with artificial caviar, and eat in moderation. Good luck!

No matter what diet lovers and fans of asceticism may say, caviar on the table is a sign good taste, especially when the table is festive. But if black caviar is a symbol of a luxurious Russian feast, then red caviar is a sign of economic wealth in the family. Meanwhile, even on prosperity, you can significantly save money if you do some things yourself. For example, salt the same red caviar at home. Let's learn.

How to choose red fish for salting caviar

Homemade red caviar starts with choosing the right fish in the store. For our purposes, we need fish with red meat, from salmon, such as trout, salmon or pink salmon. You need an un-gutted female carcass of any size, in which there will necessarily be caviar (and it will be in any, because such a fish is caught only when it goes to spawn).

Distinguishing the female from the male is not a problem. The fact is that the female salmon is ... "more feminine": she has rounder outlines, a softer and softer color and a short rounded head. No sharp edges and a predatory look (like a male). If you are choosing for the first time following these instructions, try doing it yourself, and then check with the seller. You will find that your opinions are likely to coincide.

How to salt red caviar at home correctly

Since you bought frozen fish, defrost it. It is recommended to do this in a natural mode, that is, first transfer it from the glacier (freezer) to the refrigerator, and then let it thaw at room temperature.

The process of salting caviar itself is a two-step process. First, you need to clean the caviar from the film in which it is located, and then place it in a salt marinade, that is, salt it. Each stage has its own subtleties. Let's start with cleansing.

Cleansing caviar from roe

Caviar is in two film bags (ovaries) - you need to get rid of them. The work is painstaking, but necessary. This must be done very carefully so as not to damage the caviar itself. (Unless there is another goal).

Carefully separate the caviar from the film with our hands.

Next, place the caviar in a bowl and fill it with cold water. With a wooden stick, begin to stir intensively in one direction. From time to time we take the stick out of the water and remove the remnants of the film, which wind very well on a wooden skewer. Thus, we will clean the red caviar from the film with sufficient quality.

Now we will cover the colander with gauze, folded in half, and put the caviar on it. And let's drain the liquid.
Next, we will move the caviar in a colander over dry gauze. Small particles of film and crushed eggs will stick to the fabric.

Cooking salt marinade - brine

For brine, we need water, salt and sugar. How much water to take? I take so much that it completely covers the caviar, that is, about twice the volume of the caviar.

How much salt and sugar? For a glass of water - 2 tablespoons of salt and 2 teaspoons of sugar. This is if "according to science." Quite popular and folk way determining the correct salt concentration: in the amount of water that will be used to prepare the solution, place fresh egg... And start pouring in the salt. As soon as the egg has surfaced, stop - there is enough salt for red caviar.

So, we prepare the marinade... Pour salt and sugar into the water and boil. Then we cool the water a little, because we do not need boiling water, but so that "there is enough for the finger."

Salt red caviar

Fill the caviar with brine and leave ... For how long? I leave it for 20 minutes, because I need the caviar to stand in the refrigerator for 2-3 days (it’s not possible anymore anyway). If you intend to serve it immediately, 7 minutes will be enough.

We put the caviar on cheesecloth and let it dry. It can dry up to 2 hours. Then we transfer to sterilized jars, greased olive oil... And put it in the refrigerator.
The caviar is ready for use in 3 hours.

How red caviar is made tot_tod wrote in December 23rd, 2013


Perhaps, for many, a jar of red caviar is associated with the holiday.

But in fact, before reaching your table, there is no celebration around the caviar ... on the contrary, it is not easy work.

I will try to show you a few photos with the attachment.

In the bulk, all red caviar is mined in Kamchatka and Sakhalin (Pacific Ocean, Okhotsk and Bering Seas). When the fishing season begins, the fleet rushes to the fishing grounds. In my specific case, the process is shown on the receiving and processing vessel BATM (large autonomous freezer trawler), which received fish from seines on the western coast of Kamchatka.

The fishermen-hunters deliver the catch to the receiving-processing vessel from the nets.



Cutting line. Here fish are shkeryat - caviar is put in blue parafly on the top, intestines in one hole, fish in another. Gutted fish flows through trays into the plant on the deck below, guts overboard. In the factory, gutted fish is washed, sorted by size, frozen and packed in containers. Ready in the freezer hold.


Sorting eggs with caviar by type. Mixing caviar from different fish is an unacceptable crime.

Here they wash the yastiks with seawater.

At this stage, the eggs are separated from the oysters - they rumble. The machine is called butara. To make it cleaner - use two screens.

The separated caviar is dumped on an inclined gauze. Here, too, there are pieces of tape and all sorts of rubbish.

Crumbled caviar is salted in brine (saturated saline solution). Simultaneously with salting, caviar is washed here. The ratio of caviar / brine is 1/3. Salt the caviar until saturation is about 4%. In time - about 10-20 minutes, depending on the "strength" of the brine.

By the way, brine itself is cooked here on the deck in such "small saucepans".


After salting, the caviar is packed in small baskets, which are placed in a centrifuge, where 10-15 minutes of "pressing" makes the caviar almost dry and it goes to the master's table to add vegetable oil and preservatives. Here is the final control of purity and quality on the table illuminated from below.

Packing table with bottom illumination so that the thickness of caviar can be seen through and "foreign bodies" (pieces of blood, film, etc.) are clearly visible. In the already salted and centrifuged caviar, on this table, the master adds and mixes vegetable oil and antiseptics. Earlier (until 2010) they used urotropine and sorbic acid, now some more "useful" rubbish. Before packing in a container, the master thinly spreads the "product" with a white spatula and makes sure that everything is clean. In the photo, he just noticed something and chooses.


Each container has a label indicating the manufacturer, type of caviar, date of manufacture, etc.

Installation of lead seals on each cubotainer.


Well, that's how it actually happens ...

BON APPETITE!!!

And the salmon that were not caught carries its caviar into the rivers - spawns for the continuation of offspring ... and dies, covering the berg and spits with its bodies ...



I. Shatilo