Soldering of red fish caviar: secrets, subtleties, recipes for making salty red caviar. How to tasty salting red caviar of pink salmon, salmon, trout, according to GOST, in marinade, tuzluk, jaws, dry way? How to clean the pink salmon from the film on their own?

In this article, we will consider ways to salting caviar of different kinds of fish.

The content of the article

Today, red caviar is not a scarce product, it is enough in any supermarket. However, the price of such a product "bites". In order to reduce the cost of delicacy and to enjoy themselves, you can buy ice cream caviar or a carcass of red fish with caviar and prepare a valuable product yourself.

Solving of red caviar: subtlety and secrets of cooking

No one will be secret that red caviar is a very tasty, useful and nutritious product. It should also be said that everyone knows about the price of such a delicacy, which is very rare pleasantly surprising the buyer.

The output, of course, is. You can get a delicious red caviar at a lower price, by purchasing it in a fresh form and scolding it yourself.

The process of a red caviar ambassador cannot be called very difficult, but some difficulties can still happen. In order not to spoil the product, do not "throw out" money to the wind and get a delicious caviar, planting it, use the following recommendations and tips:

Caviar is very rarely sold separately from fish, so most often, in order to get a red caviar ice cream, you have to buy a whole carcass of fish. Based on this, it must be said that the guarantee of high-quality caviar is fresh and high-quality fish.
If there is an opportunity to purchase fresh fish - excellent, if you have to be content with ice cream, nothing terrible. Fresh fish you need to smell. It goes without saying that the spoiled fish can not be with fresh caviar inside. Choose frozen fish without any deformations. See that it is as small as possible ice.
In order not to guess and buy fish with caviar, and not with milk, pay attention to the carcass color. The female, as a rule, has a lighter color than male. Her head is rounded. But on the size of the carcass, attention is not worth paying attention, as this is not a non-measuring equipment of the fish.
When red fish with caviar bought and delivered home, the most interesting thing begins. An important point is fish defrost And respectively, caviar. If you put the fish in boiling water, a microwave, etc. You precisely spoil the carcass with caviar. Initially, the defrost process should occur in the refrigerator and only after 3-5 hours. Fish stay there, it can be shifted into the container and leave until the size of the room at room temperature. I ignoring this advice, you breed caviar, and she simply flows. Solo it in this form, of course, it will be impossible, so you are taking care.
Also need correct to get caviar from the carcass. Plow the belly of fish with a thin and sharp knife, not attense it deep inside the carcass. Damaged caviar requires additional processing, and this is the time and extra effort.
Taking the red caviar from the carcass, you will find that it is "sealed" in a sufficiently strong, but transparent film called a jaw. Wrongly cleaning the caviar from the jacket, you will spoil it. This process is perhaps the most time-consuming and difficult when sickling a delicacy, so we will talk about it in more detail a little later.

Caviar in the film

It is very important to know that the caviar in no case should be in contact with fresh water. Wash, prepare for the future salting such a product can be exclusively in salty water (water and salt solution).
Salt Recommend to use large, not iodized. The small salt violates the structure of the eggs, and this in turn will not give you the opportunity to taste a product.
It is also very important to correctly calculate the time you need to sing red caviar. You should not keep the product in the brine longer than half an hour, otherwise you will get caviar that will taste as salt pebbles.
When hanging the caviar to run from her brine, correctly calculate the time of the procedure. Do not leave to drain the caviar for the night. All fluid stalks in a few hours, the rest of the time the caviar will be simply revealed, burst and deteriorate.

Delicious caviar

Toar, in which the fish will be sent after the salmon, must be processed. If we are talking about glass containers, it must be sterilized if it will be plastic containers, they need to be treated with clean saline.

How to clean the caviar of red fish from the film yourself?

As mentioned earlier, the process of removing the film with red caviar is the most difficult in the entire process of sings of the product. Because of ignorance, how to correctly remove the jaws, it is at this stage that it is possible to damage the caviar, spoil it and thus puncturally spawn.

When the fish and caviar will be frozen accordingly, take a sharp knife and make a shallow incision on red fish belly.
Get caviar and inspect it. If the film is not damaged - everything is fine, rinse the product in cold water (in the yaws of caviar can be washed under fresh water). If the integrity of the film is damaged, it is worth something differently. Divide into 1 liter of water about 2 tbsp. l. Salt and in such a solution rinse the caviar.
All the burst eggs surely remove, and throw away, you can't salt them all the same, but you can spoil the remaining integers - easily.

In the film

Clear red fish from the film can be very different ways:

Using hot brine. Of the 1 l of water and about 40 g of salt, it is necessary to make brine, which must be boiled. After that, we cool it up to 45 ° C and put in it a caviar in the film. We need to keep the contents of the container to the whip or fork, do not rush to do it in order not to damage the caviar. Rotating, the whisk twists the film, which is then easy to remove and throw it away. If you do not succeed in conducting the procedure "Pure", remove all the remnants manually.
Using boiling water. This method is suitable for those who have solicted red caviar at least a couple of times and cleaned it from the film, since we will have a boiling water, in which the caviar, if you reap, simply weld. Initially, the yashes need to be placed in a solution of water and salt (we take 60 g of salt on 1 liter), to withstand them there for a couple of hours. Next, pour the product with boiling water and immediately try to merge water. You can make a procedure by placing caviar to the colander, it will be easier and safer. Film from the effects of boiling water will come and it can be easily removed from the cheek.

Pure Icorka

Using a mixer. This method is great for handling a large amount of red caviar, but it is wrong to think that it cannot be used to clean one jaw. The film can be carefully cut along and after cleaning the mixer or clean the integer and intact jams. Caviar put in the container, in which the nozzle of the mixer would be placed. From the nozzles you need to use a whisk, it will be much more tender to "beat" the caviar and the chances of damaging the eggs to them are significantly less compared to other nozzles. "Whip" caviar at the slowest speed. Twist, whirlwind, turns the film, which then just needs to be removed from it.

How to pick up caviar of red fish according to GOST?

Red caviar, salted according to GOST, has the highest quality and the most pleasant taste. At home, it is quite difficult to sleep product in this way, if you adhere to all rules. Still trying to try.

Ideally, in accordance with Goste, the red fish caviar must be salted for 6 hours. After the fish was caught.
The second requirement is presented to a tuzluk - a solid for salting of a valuable product. It should prepare exclusively of boiled water and salt chilled up to 10 ° C.
The third requirement concerns the packaging of the ready-made caviar, but it does not concern us in principle, since Icra, cooked at home, rarely someone keeps longer than a few weeks.

Caviar

So, prepare such products:

Red Fish Caviar - 1 kg
Water - 2 l
Salt
Plant oil refined - for storage
Fresh egg to determine the salinity of water

Icru get out of pre-frostbed fish. If you bought separately frozen caviar, defrost it in this way - for 5 hours. in the refrigerator, and after complete defrost at room temperature

Rinse jaws in cold water.
Clean the caviar from the films using one of the above methods. If the product is solid for the first time, give preference to an option with a mixer.
The specified amount of water boil, and after begin to add salt into it. Salts need quite a lot. In order not to guess with its number, lower the fresh egg into the container with water. When the liquid is solid enough, the egg will pop up.
Leave this solution to cool. If you want to comply with all the rules, give the solution to cool to 10 ° C.
Fill the resulting solution to the caviar cleaned from the yawks and leave it for 10-20 minutes.

According to GOST.

To check product availability, take a few eggs and crush them with your fingers. If the fluid squirts, then caviar prosolilas not enough, if the flow like oil solution - hence the product prosolilsya.
Salted roe fold on the gauze, gauze hang over a basin and let the fluid drain out. This process will take no more than a few hours.
Prepare storage container delicatessen - sterilize the glass containers, plastic - wash in a solution of water and salt.
Spread the product into containers, arch its little oil and sent to storage in a cool place.
This product should not be stored too long. It is best to eat caviar in a few weeks.

How to salt salmon caviar house in brine: recipe

Caviar can be salted salmon in different ways. We focus on the so-called "wet" method of salting. Nothing complicated in this recipe there, so even if you add salt to the first time the product is likely to no difficulties, this process will not cause you.

Caviar salmon - half kg
Water - floor l
Coarse salt - 45 g
Sugar - 7 g
Sunflower oil for longer term storage of the product

solim pink salmon

If you are using frozen eggs, thaw it in a natural way. Next you need to wash the product. This should be done in cold water.

Then clean the salmon spawn from yastiks. Do you can do it in any manner previously described. Since caviar prescription solim we do not have much, you can use a sieve and gently rub yastiks through the holes. Thus the film will remain on the screen, and eggs - in a container.
Thereafter, the eggs should be washed with a salt water and dry, shifting it on a paper towel or gauze net.
Of water, salt and sugar, boil the marinade. Herewith the liquid to boil, and after Let cool. It is believed that the sugar is not necessary to use at salting of the product, however, as practice shows, the sugar at home pickling still added. Worry about the excessive sweetness of the finished calf is not worth it, because sugar is only emphasizes the taste of salt.

Season with salt eggs

Next, pour the brine will get the eggs and leave it there for 30 minutes.
Fold the finished delicacy on the gauze and hung it over the container, allow the liquid to drain.
Spread product on pretreated containers, and after oil fill.
Store in the refrigerator for a week.

How to salt salmon caviar at home: in the marinade recipe

The process of salting of caviar salmon consists of the same steps as the process of salting humpback caviar. The exception is only the fact that in a tuzluk for a compartment of this caviar, spices are most often added in addition to salt.

Icra Salmon Fresh - Paul KG
Water - 1 l
Salt - 45 g
Black peas pepper, ground - to taste
Lavrushka - a couple of sheets

Fresh salmon caviar must be rinsed under running cold water. If you still use the ice cream product, do not be lazy and defrost it right, so do not spoil. Initially, defrost in a cool place, and then at room temperature.

Solim Icra Salmon

Next, place the caviar in a deep plate or a basin. On the mixer, put the nozzle whisk. Turn on the mixer and slowly lower the nozzle in the caviar. It is necessary to do it at the slowest speed, otherwise you will turn the cheeks of caviar in porridge
When the film wounds on the whisk, remove it and repeat the procedure until the entire film is removed.
Of all other ingredients that are specified in the recipe, you need to weld the marinade. We connect products in the container and bring to a boil. We are waiting until Marinade cools.
Next to the cooled fluid we put the cleaned calm salmon and salt in it within 15-24 hours.
Since there are not many salts for the recipe, delicacy per day to salute to moderately.
We merge the marinade, the delicacies we fold on the gauze and give liquids dragging
Gently shift through sterilized banks. If you want to save the caviar longer than 2-3 days, pour olive or sunflower refined oil into the container. In this state of the caviar will be suitable for food within 5-7 days.
The product taste will be slightly spicy, because in the marinade we added laurel and pepper.

How to escape the caviar trout at home: recipe

I caviar trout we litter the easiest and most quick way. It turns out such a delicacy is very tasty and moderately salty.

Caviar trout - gender kg
Sea Salt - 55 g
Salt dining room - 1 tbsp. l.
Sugar sand - 25 g
Water - 1 l

Frozen caviar defrost in a natural way. Here is my product. According to this recipe, we will clean the calf from the jaws the simplest and "unprofessional" method, which is suitable for beginners and those who are lazy to mess too long with caviar. It is important to note that it is possible to clean the caviar from the film from the film if it is not very much.

Caviar trouta

A large amount of product will be cleaned this way will be hard and will take it a lot of time. So, the film carefully cut with a sharp and thin knife, try to do it as little as possible so as not to damage the eggs. Caviar Separate your hands from the film.

Now you need to rinse the trout caviar to the caviar in salted water. To do this, in 0.5 liters of boiled cold water, dissolve 1 tbsp. l. Salts, rinse in liquid caviar and give water completely drain from it.
Then, from 1 l of water, salt and sugar, weld the tuzluk, boil it, and after cool down.
Pour the caviar with a solution for 15 minutes.
After that, drain the liquid from the container, and the delicacy is flipped into the gauze, let the brine completely drain.
Extend yummy on sterilized jars and closing them tightly
Store in a cool place for 2-3 days.

How to salute a red caviar in jaws: recipe

Icra, saline in jaws, is not such a valuable and tasty product as caviar, pre-purified. That is why there is rarely a red caviar in the jaws on the shopping counter.

To prepare a delicacy at home, this method is suitable, especially if there is no time to mess around with the product, but it is sorry to throw it naturally.

Red fresh caviar - 1 kg
Salt - 50 g

This method is perhaps the most simple. Fresh red caviar or frostbed product need to be washed in cold water.

From the films of Ikrinka, of course, it is not necessary to release this recipe.
We fold the caviar into the prepared packaging and sprinkle with salt, carefully distribute salt all over the product.
About half an hour caviar will be ready. It will need to be rinsed with a weak salt solution. After that, the jaws are separated from the product and caviar ready to use. It is important to know that the delicacy, prepared by such a recipe you cannot store longer than 2 days, otherwise it will deteriorate.

Also, red caviar in the film can be carved using brine:

Red caviar - 1 kg
Water - 1.5 l
Salt
Oil storage delicacy
Fresh egg to test water in salinity

Calloon can be in the film

Caviar washed under running water, yastiks not removed.

In boiled chilled water, you need to put a raw egg, and after starting to fall asleep salt. When the solution is quite concentrated, the egg will pop up. Take it out and launder with caviar with caviar.
Withstand the product in a salt solution for 20 minutes.
Next, we use the caviar, frees from the film, and lay out according to sterilized containers.
If all you eat caviar for 2-3 days, you can not fill it with oil, but if you want to save the product for at least 1 week, in a container, pour a little vegetable or olive oil. Container, close the lid and put in a cold place.

Recipe salting salmon roe dry method

Dry salting process usually lasts longer than the process of salting in brine. But caviar is obtained crumbly and beautiful to look at, so try this definitely worth it.

Red Fish Caviar - 1 kg
Salt - 30 g
Granulated sugar - 10 g

pickling

Delicacy wash, remove the film in any convenient manner. Dried eggs, shifting it on the gauze.

Mix the salt and sugar.
We shift the useful product in quite deep and large bowl.
Fall asleep dry mix in eggs, gently stir with a spoon product to salt and sugar were distributed uniformly.
Caviar ship plate, and her small weight, such as a cup of water.
Solitsya red caviar will be within 3-5 hours.
Optionally eggs can be rinsed in a weak saline solution, in order to remove from it any excess salt and to shift a sterilized storage capacity. However, this delicacy is not necessary to be stored for too long.

Recipe rapid salting caviar red fish at home

Salting delicacy in this way requires you a minimum of effort and time. Lemon juice gives the unusual taste of the caviar. You can also experiment by adding different eggs peppers

Red Fish Caviar - 1 kg
Salt - 50 g
Refined sunflower oil - 200 ml
Lemon juice - 3 tbsp. l.

Caviar red fish

if necessary the product was thawed completely, wash and remove him from the film. This can be done by any of the previously described methods. 1 kg of eggs can be easily released from yastiks using a mixer.

Further wash the caviar in a weak saline solution, merge it and give a liquid drain out - this can be done by shifting the eggs on the gauze and the hanging it
Thereafter, caviar spread in sterilized glass bottles
We fall asleep delicacy salt, lemon juice and flavored oil fill
Container cover with lid, a little shaken and give prosolitsya product for a few hours. in a cool place

If you have the opportunity to salt this useful and expensive product - must try. There is nothing difficult in the process of salting caviar there, and filled his hand, you add salt product even faster and tastier.