How to separate the eggs from the film. Pink salmon caviar: how to pickle at home

There are several simple recipes for salting red caviar at home. The only difficulty lies in preliminary preparation: the caviar in the film is poorly salted and acquires an unpleasant taste. To get a tasty and healthy delicacy, the raw product must be properly processed.

Tools for the job

You can remove the film without damaging the eggs with the help of simple improvised tools that are always at hand. Depending on the chosen method, you may need:

Fork.
Corolla.
Mixer.
Gauze or bandage.
Hot water.
Sieve.
Grater.

You can separate the caviar from the film with your hands without additional devices. However, this method is the most time-consuming and may damage the eggs.

How to quickly and easily clean pink salmon caviar from the film

Before cleaning, caviar in ovaries must be washed with running water. After preliminary preparation, the bag must be put in a colander for several minutes so that all excess liquid with blood remains is glassed. After that, you can remove the membrane in any convenient way.

With whisk and boiling water

Pour water into a saucepan and bring to a boil. Pour salt into boiling water in proportions of 1 tbsp. l. 1 liter of water and mix well. When the water has cooled down a little, put the yastik into it and beat gently with a whisk.

Movements should be light, not fast, so as not to damage the product. When all the caviar film is wrapped around the whisk, drain the water through a colander or sieve. Rinse red caviar with cold water and salt.

Remove with mixer

This method is suitable for cleaning a large amount of product. To clean the caviar from the film, you need to place the egg in a convenient dish and turn on the mixer to the minimum mode. The nozzle does not need to be lowered into the middle of the bag, the movements should be smooth, along the edges. Remove the rest of the film with your hands.

For work nozzles "snakes" are used.

Get it with a spoon

A simple and fast method that is suitable for cleaning a large amount of product. To clean pink salmon caviar from the film, you will need a colander and a wooden spoon:

Put the prepared yastyks in a bowl and pour over with hot water.
Insert a spoon between the bags and quickly rub your palms on the handle.
The film will collect on a spoon until all the eggs are released.

If the fish was frozen, the yastik can be poured with boiling water. In this case, it will be enough to bend back part of the rolled-up film and take out the caviar with a spoon. The cooled product cannot be poured with boiling water, otherwise the eggs will harden.

We remove the films with a regular grater

To work, you need a grater with large teeth and a fine sieve. This method cleans any sturgeon caviar in a film:

Place the grater in the sieve at a slight angle.
Cut the yastik with a knife on one side and rub it on a grater. You need to act carefully, not strongly pressing the eggs to the surface.
Remove the film, and remove the remnants with your hands.
Rinse the cleaned caviar and let the water drain.

We clean the caviar using cheesecloth and a fork

The method is suitable for cleaning both fresh and defrosted products.

To remove the membrane shell you will need:

2 bowls;
gauze or wide bandage (small cut);
fork.

To prepare the product for salting, you must perform the following steps:

Pour cold water into one bowl, boiling water into another.
Fold gauze in 2-3 layers and place on a flat surface.
Rinse the yam, dry slightly and cut with a knife from one edge.
Put the prepared bags on gauze, wrap and collect the edges of the fabric from above.
Drop the pouch into the bowls one by one, starting with boiling water. Mix well with a fork so that the curdled shell begins to wrap around the cloves. Leave in cold water for 1-2 minutes. Stir again with a fork to remove the remains of the membrane, then remove and spread on the table.
Collect eggs with a spoon.

If the gauze has absorbed a lot of liquid, you can hang the bag over the sink for 10-15 minutes. This method can be used for salting. In this case, the purified product directly in gauze will need to be lowered into saline.

To clean the caviar, do not use metal utensils. Wooden spoons and forks, plastic or glass bowls are best. Water must be clean, filtered, otherwise the taste of the finished delicacy may deteriorate.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Mar 9 2017

Content

Sometimes when buying uncut chilled or frozen red fish, caviar is found in it during cleaning. Housewives should know that a valuable product can be salted at home. The result is a delicacy that tastes no worse than store-bought, with great benefits and nutritional value. We salt pink salmon caviar at home - find out the features.

How to pickle pink salmon caviar at home

You can also buy a ready-made chilled product for further processing in order to get the right amount of delicacy. It is most likely to salt pink salmon caviar at home, because salting prolongs the shelf life of the product. You should start with the processing of eggs - films containing eggs that hold them tightly, preventing them from crumbling.

It is necessary to remove the shell from the ovaries, do not damage it, otherwise the substances contained in it will lead to the appearance of bitterness. Bags of eggs are rinsed in running cool water and can be used whole for pickling, but most cooks prefer to clean them. After separating the films from the grains, they are washed three times, dried, and a brine is prepared. Thinking about how to salt pink salmon caviar? There are three methods:

wet (in brine) - a concentrated brine of edible salt, where the grains are laid out, left for half an hour, then insisted for several hours;
dry- rubbing with salt and slow pickling (up to 10 hours);
accelerated- the product is made in five hours, but it is not stored for long.

After salting, the finished grains are optionally seasoned with oil, which extends their shelf life by five days. Without it, the product is stored in the refrigerator for a maximum of three days when using brine, and with dry salting - 14 days. There is a way to extend the shelf life - put the salted eggs in sterile jars, pour in melted butter and send to the freezer. It will be possible to defrost them only once, and you need to eat a delicious product in two months.

How to remove the film from pink salmon caviar

The most important step in making a homemade delicacy is this step: you need to remove the film from pink salmon caviar. There are several ways to get eggs:

Scald the ovaries with boiling water, gently rub them on a coarse grater until the film remains on the hand. Instead of a grater, you can take a sieve with large holes or a colander.
Wrap the yastyks with gauze, hold under running water, stir constantly.
Transfer the eggs into a deep bowl, carefully bring the included mixer with nozzles for mixing the dough without a whisk, operating at minimum power, to them. In a few seconds, the blades will wind the films on the nozzles, leaving the eggs intact.
For neat housewives, it will not be difficult to simply scrape the caviar out of the bags with a fork or spoon.

Recipe for salting pink salmon caviar at home

Every chef knows what to do with pink salmon caviar - prepare, salt and store. There are not so many options for processing methods, so choosing the right step-by-step recipe for salting pink salmon caviar at home is easy. You can make a standard healthy product, salted with brine or using dry salt, dilute it with sunflower oil. There are other methods of salting the "royal" delicacy - with cream, fried onions, lemon juice and herbs.

Homemade pink salmon caviar

Servings: 3 persons.
Calorie content of the dish: 575 kcal.
Purpose: for a snack.
Cuisine: Russian.

Homemade pink salmon caviar is prepared in a “wet” way - using a concentrated solution of brine salt. In addition to salt, it includes some sugar for great flavor and longer shelf life. The resulting delicacy must be eaten in two days, but if you fill it with refined sunflower oil, then the shelf life will increase to half a month.

Ingredients:

caviar - 250 g;
water - 250 ml;
salt - 20 g;
sugar - 5 g.

Cooking method:

Separate the eggs from the film, rinse, dry.
Boil water, dissolve the sugar-salt mixture, strain through a sieve or several layers of gauze.
Cool the brine to 30 degrees, pour the eggs.
Leave for two hours, drain the brine through gauze.
Arrange the finished tasty dish in jars. Send to cool in the refrigerator.
Spread on sandwiches with butter.

From frozen pink salmon

Cooking time: 2.5 hours.
Servings: 5 persons.
Calorie content of the dish: 1170 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Caviar from frozen pink salmon turns out no worse than when using chilled salmon, if it is thawed correctly. To do this, place the yastyky in the refrigerator at a temperature of up to 6 degrees for eight hours. Such a long defrosting will preserve the integrity of the eggs and prevent them from bursting due to temperature changes. It remains to follow a step-by-step recipe that will teach you how to cook pink salmon caviar.

Ingredients:

pink salmon caviar - 500 g;
water - 2 l;
salt - 100 g;
sugar - a teaspoon;
refined vegetable oil - 40 ml.

Cooking method:

Defrost the product, remove the yasty films - pour in brine from half the water and 35 g of salt. Warm the solution, stir it with a spiral mixer operating at low speed.
Carefully remove the films, pour out the brine. Prepare a new solution in a saucepan from the remaining water and sugar-salt mixture. Bring to a boil, cool to 30 degrees, keep the eggs for 20 minutes.
Drain the brine, put the product on a clean towel to dry for 15 minutes.
Put in a jar, fill with oil. After two hours, delicious pink salmon caviar is ready to eat. Keep for several months.

Recipe Five Minute

Cooking time: 5.5 hours.
Servings: 5 persons.
Calorie content of the dish: 1150 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

A quick recipe for pink salmon caviar Five minutes is called so because it takes exactly five minutes to make the pickling mixture, but the pickling itself lasts longer. This delicacy processing option assumes that tasty caviar will be eaten in a couple of days. It turns out lightly salted, tender and retains its pleasant aroma. Part of it can be filled with oil to keep longer.

Ingredients:

red caviar - half a kilo;
salt - 60 g;
sugar - 5 g.

Cooking method:

Clean the ovaries from the film, rinse the eggs.
Put in a bowl, salt, sprinkle with sugar, stir gently.
Cover with a lid or saucer, salt for five hours at room temperature.
You need to cover so that a slight pressure is created from above.

In order for any cook to be able to salt pink salmon caviar correctly, you should heed the advice of experienced professionals:

check the concentration of brine as follows - lower the peeled raw potato into the water, if it pops up, then the solution is ready for salting;
two liters of brine are required per kilogram of grains;
brine must be boiled, flakes are removed from it;
drain the brine carefully using gauze;
pour a warm solution into the eggs - up to 30 degrees, so that it better soaks them;
you can get a delicious product, if caviar is salted with the addition of cream and onions - sprinkle with chopped onion, pour salted cream, leave for an hour;
lemon juice and white ground pepper add sophistication to the delicacy;
for storage, it is better to choose glass jars - plastic or metal will give an unpleasant aftertaste.

Price

In retail stores and markets, the price of pink salmon caviar ranges from 1600 to 2500 rubles. per kilogram. The cost depends on the type of packaging (in plastic buckets the product is cheaper than in tin cans), on the manufacturer (the most expensive is Kamchatka), on the size of eggs (small ones - from 140 rubles per 100 g, large ones - from 350 rubles for the same weight). At home, salting pink salmon caviar will be much cheaper and more profitable, and there is no need to use preservatives in the manufacture.

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Pink salmon caviar: how to pickle at home

Fish caviar, in addition to its exquisite taste, has an impressive amount of vitamins, amino acids and other trace elements important for the human body. It is easy to prepare a nutritious snack at home using quality raw materials. Caviar, cooked at home, will delight you with a natural rich taste. Before salting, caviar must be removed from the ovary. There are several subtleties on how to properly separate the caviar from the film.

About the useful product

The caviar of any fish has an extensive list of useful substances, amino acids, vitamins and omega-3 acids indispensable for the body. The composition of salmon caviar will differ from other species, but their diversity is all the more valuable.

red delicacy

The delicacy came from the Far East. It's hard to imagine, but originally red caviar was used as livestock feed or as glue. Time has passed, tastes have changed and now caviar is a welcome delicacy on the festive table. One of the first to harvest caviar for future use was the inhabitants of Japan. Surely everyone thought about what causes the high cost of caviar.

Scientists have proven the high nutritional value of this product. The chemical composition of the delicacy is unique and has no analogues. Most of it is easily digestible proteins (about 30 percent), lecithin (a biologically active substance that takes part in many important life processes), minerals, vitamins of groups A, D, E, B. With such an abundance of components, there are absolutely no harmful carbohydrates and fats in it .

Types of salmon caviar

Representatives of salmon fish that give red caviar are sockeye salmon, chum salmon, pink salmon, trout and coho salmon. They throw caviar of the same chemical composition and properties, the differences are only in appearance, size and taste. The largest egg in Chinook fish is about 7 millimeters in diameter, bright red and slightly bitter.

The second in size and taste are chum salmon eggs. They reach a diameter of 5 millimeters. Previously, this delicacy was called royal. It has a bright amber color. Not everyone admires the taste characteristics of this caviar, so it is more often used to decorate ready-made dishes.

The most popular can be called pink salmon caviar. The light orange hue of the eggs is small, about 5 millimeters, the shell bursts easily. Sockeye caviar is similar to pink salmon caviar, but its diameter is slightly smaller. The smallest eggs in trout are no more than 3 mm, in color from pale yellow to rich orange. Coho salmon has small burgundy eggs with a bitter taste.

Among the main properties of the product the following can be distinguished:

prevention of vascular diseases, in particular atherosclerosis;
a positive effect on the functioning of the body's immune system;
strengthening of bone tissue;
improvement of the functions of the optic nerve;
stimulation of blood circulation, reducing the risk of thrombosis and cardiovascular diseases in general;
cholesterol contained in caviar is very important for cell membranes. Excess cholesterol is stopped by lecithin, also contained in the product;
an increase in hemoglobin levels.

An excess of the product can affect human health. Do not recommend the use of a delicacy in large quantities for pregnant and lactating women.

Pike caviar

This product is not as famous and popular as salmon or sturgeon caviar, but this does not make it any less useful. In addition, the dietary value of the pike delicacy is higher than that of sturgeon or salmon. The chemical composition and nutritional properties of the product deserve special attention: thanks to it, you can maintain health.

On sale, you can most often see a ready-made, salted product. It has a crumbly structure, a bright amber color and a pleasant taste. They use it as a separate snack, and add it as an ingredient to other dishes, sauces, pates. Pike is found in almost all regions of the country, so after catching, you can independently harvest the delicacy at home. Harvesting does not take much effort and labor.

Pike caviar contains vitamins of groups A, D, C, E, B, many important amino acids, easily digestible proteins, omega-3 fatty acids, essential phosphorus, iodine and iron. The calorie value of the product is 120 kcal per 100 grams of the product. Among the benefits for the human body properties are the following:

There are a number of contraindications in the use of a delicacy. You can not use the product with individual intolerance, as well as children under three years old.

Cleaning and separation of eggs

The thin film covering the eggs is called the ovary. Yastyk cleansing is a purely practical approach. The film has a bitter taste, and if you leave it with salting, then all the caviar will be bitter. If the egg is not removed, the product will not be so crumbly and tasty, the eggs will clot and will have a lumpy shape.

The most acceptable and convenient is the method used in fisheries. Experienced professionals pass tons of kilograms of fish delicacy through their hands. To preserve the taste and quality of the final product, the ovary is removed quickly and without harm to the eggs. This is done using nets with holes slightly larger than the eggs. In essence, it is a colander. For the home version, a sieve with large holes is suitable. The main cleaning steps are:

preparatory stage - washing caviar bags in water;
removal of the ovary;
salting of purified raw materials.

Rubbing through a sieve is a classic version of how to remove the film from pink salmon caviar. But there are many others, for example, very popular method of separating the ovary with boiling water and a whisk:

Pour cold water into a large container - a saucepan or ladle. Put on fire.
As soon as the water boils, immediately lower 1-2 caviar bags into it. You do not need to put more - it will be more convenient.
Stir the caviar until the cooked egg is wrapped around the whisk blades. The film must be completely wound.
When all the caviar is cleaned, drain the water and you can start salting.

One of the modern ways to separate the film from red caviar is to use a mixer. This method also requires the utmost care and attention to not violate the integrity of the eggs:

Put the caviar bags into the pan.
Set the mixer to minimum speed.
Beat the workpiece gently, without pressing hard with the nozzles, trying to move only along the surface of the film.
Those eggs that remain on the film, remove with a fork or with your hands.

Cleansing at home

The most common way is with hot water. Precisely hot, not boiling water. Pour salt into slightly warmed water (1 tablespoon per liter of water), stir until completely dissolved. Put caviar bags in the saline solution, then beat with a fork or a small whisk with light movements. In the process of whipping, the yastik will be wound around the fork, which is what was required. When the entire workpiece is cleaned, drain the water and remove the remnants of the film with your hands.

I always want to make a tasty and high-quality product. The most delicious appetizer is obtained when the eggs are separated from the film manually using a tea or coffee spoon. The disadvantage of the method is that it takes a lot of time.

The best option for removing the yastik is with a colander. It is necessary to take a colander or a sieve, the holes of which are smaller than the eggs. Place a sieve (colander) in a saucepan with heated water (50-60 degrees, no more). The raw material needs to be heated a little, then stir the caviar with circular movements of the fork, while winding the film on the fork. When all the films are removed, remove the colander from the pan and leave to drain. Caviar should cool at room temperature - this way the natural taste and shape of the eggs will be preserved. As soon as the workpiece has cooled down, you can start salting.

It happens that when cutting frozen fish, full caviar bags are found. In this case, the yastik should be doused with boiling water and removed like a peel from a tangerine. The film peels off easily without any hassle. The method is suitable for any eggs - both large and small. For larger eggs (chum salmon, chinook, salmon), some housewives use a tennis racket. This is an unusual way, but at the same time, the eggs easily seep through the mesh, leaving behind an empty egg.

Salting of raw materials

The question of how to separate pink salmon caviar from the film is not so important. It is much more important to properly salt the purified product. There is a universal salting option that is suitable for any type of delicacy. It is this ambassador that is used in mass production:

The workpiece should dry no more than 11 hours. Overexposing, you can get a tasteless dry product. Arrange the finished delicacy in jars and add a small amount of vegetable oil to each container. Close the jars tightly with lids and refrigerate for at least a day.

Attention, only TODAY!

Almost all home-cooked food products have an unsurpassed taste. Home-cooked caviar is just as delicious, and much cheaper than in the supermarket. But in order to get the final result, the caviar should be cleaned from the film, which is called the ovary. If this is not done with high quality, then the caviar will turn out to be of poor quality, with an extraneous aftertaste. In this article, you can find the necessary information about how to clean caviar from the film.

Red caviar (as well as black caviar) has long been considered a real delicacy. This product is characterized not only by unsurpassed taste data, but also by its usefulness. After all, caviar contains a whole complex of vitamins and microelements. This product is not cheap, therefore, many housewives have adapted to cook it at home, especially since it is not at all difficult.

Here, the most important thing is that the original product is fresh and of high quality. Caviar cooked at home, by the hands of a housewife, can be tastier and healthier than purchased. In addition, the quality of the product is guaranteed, since it does not contain various chemical additives, such as preservatives.

The cooking method is so simple that anyone can master it. The main thing is to properly prepare the caviar for salting.

How to clean caviar from the film

First you need to pull the caviar out of the fish. Naturally, it is better if it is freshly caught fish. Then there is no question of its origin and quality. The fish is carefully cut along the belly and the caviar is also carefully pulled out. You need to take it out very carefully so as not to damage the caviar bags and not damage the bile, as it can spoil the taste of the caviar.

Why is the film removed?

The film is designed to keep the eggs together. In fact, it is edible, but its taste does not match the taste of caviar and gives it bitterness. In addition, as a result of cooking, the caviar should turn out crumbly. This is one of the basic requirements for the preparation of this type of product.

What is needed to remove the film?

Each caviar cleaning method is suitable for certain types of caviar obtained from different types of fish. First of all, the caviar must be thoroughly washed. Some types of caviar easily get rid of the film with a regular fork. Other types of caviar require a special sieve with large holes. As a result of such actions, the caviar passes through these holes, and the film remains in the sieve. Caviar of different sizes requires a certain diameter of the holes.

Features of cleaning caviar of different types of fish

In freshwater fish, caviar has a different diameter, therefore, completely different approaches are needed for cleaning, with the help of which the integrity of the shell will not be damaged and it is possible to get rid of the eggs in a quality manner.

How to clean pink salmon caviar?

Before salting, pink salmon caviar should be separated from the yastyk, which is not at all difficult to do. For example:

You will need a couple of deep bowls.
You also need gauze.
Including a regular fork.

How it's done:

Boiling water is poured into one of the bowls, and cold water is poured into the other.
2 layers of gauze are taken and bags with caviar are laid out on it. It is better to wrap the edges of the gauze so that the caviar does not crumble.
The gauze with the contents is placed in hot water for about 1 minute. At the same time, caviar in bags must be constantly stirred.
After this time, the gauze with the contents is pulled out of the hot water and placed in a container of cold water.
Under the action of high temperature, the film manages to cook in 1 minute, after which it will begin to separate from the eggs in cold water.
Those eggs that have not separated are separated with a regular fork.

Method for cleaning pike caviar

Pike caviar is not at all similar to pink salmon caviar, including in size, which will require a completely different approach. To accomplish what you have planned, you need:

Thoroughly rinse the caviar and cut the ovary.
Caviar is simply rubbed through a sieve with holes of the required diameter.
Actions must be careful, otherwise you can damage the caviar.
Those fragments of yastyk that remained on the caviar are removed with a fork.

How to clean carp caviar

The process itself consists of the following actions:

To begin with, a yastik is cut and placed in a large container.
After that, salted boiled water is poured into the dishes. 100 grams of salt is taken per 1 liter of water.
Then the entire contents of the container are mixed with a fork. As a result, film particles will remain on the fork.
After a few minutes of operation, clean caviar will remain in the container.

Methods for cleaning caviar from the film

There are other ways to clean the eggs from the ovary. For example:

Caviar is rubbed through a sieve with large holes. After this process, boiling water is poured into the caviar for several minutes. The film begins to curl up and can be easily drained with cold water. In conclusion, the caviar is washed in the same way as ordinary cereals. The process must be fast, otherwise the caviar, if it is overexposed in boiling water, will simply boil.
Salted boiling water is taken (one tablespoon of salt per 1 liter of water) and after it cools down a little, several bags of caviar are placed in it. A whisk is taken in hand and everything is gently stirred. In the process of movements, the film is wound on the whisk, it remains only to remove it more often.
Chopped bags are placed in a colander, after which it is placed with caviar in hot water. The contents of the colander are constantly stirred with a fork. The film clings to the fork and is wound on it, while clean eggs remain in it.

How useful is caviar

Such a product as caviar is characterized by unique taste qualities and a large capacity of vitamins and microelements.

In caviar found:

Vitamins A, E and D.
Polyunsaturated healthy fatty acids.
Squirrels.
Calcium.
Magnesium.
Phosphorus.
Potassium.
Iron.
Zinc.
Silicon.
Sodium.

As a rule, fish caviar always contains more nutrients than its meat. Salmon (red) and sturgeon (black) caviar is considered the most useful. But caviar and other types of fish are no less healthy and no less tasty if cooked correctly.

Caviar should be present on the table (not only on the festive one) of any person in order to:

Maintain proper levels of immunity.
Strengthen the general condition of the body.
Implement preventive measures for cardiovascular diseases.
Improve the performance of the whole organism.

The technology for preparing homemade caviar does not contain complex operations. Does not contain complex operations and caviar cleaning process. The technology is almost the same for all types of caviar, with not big nuances. To do this, no complex devices are required, so it’s really possible to do it at home with your own hands.

It is not necessary to salt the classic red or black caviar. After all, you can perform the same operations with caviar of pike or carp, as well as caviar of other fish.

Sokolova Svetlana

Reading time: 4 minutes

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How to salt pink salmon caviar at home tasty and fast? Simple enough. You will need to learn the general salting technology, a few tricks and important points, which I will discuss in the article.

Pink salmon caviar is a popular delicacy of a light orange hue and an excellent decoration for a festive table. The product is obtained from fish of the salmon family. Caviar is rich in useful substances and minerals, the grains are round and medium in size.

Homemade pink salmon caviar is nutritious, healthy and tasty. An excellent alternative to the expensive analogue from the store. The product will be a great addition to various appetizers, sandwiches, profiteroles, tartlets, salad dressing (with salmon and butter, seafood puff, olivier with chicken fillet and shrimps), stuffing for pancakes.

Before revealing the secrets of salting at home, let's talk about the nutritional value of the fish delicacy, the beneficial properties for the human body, and touch on the topic of cleaning red caviar from the yastik (film).

calories

The product is rich in animal protein (31 g per 100 g) and healthy fish oil (about 12 g per 100 g). The caloric value of this granular pink salmon caviar is 230 kcal / 100 g. For comparison: artificial caviar is less nutritious. The calorie content of 100 g of an imitation product is 64 kcal. Protein only 1 g.

Benefit

In the product obtained from salmon fish, a huge amount of useful substances, including:

magnesium;
fluorine;
phosphorus;
iron;
calcium;
zinc;
sodium, etc.

Pink salmon caviar is rich in retinol and omega-3 unsaturated fatty acid, it contains vitamins B, D and E. Vitamin A is a vital element for healthy hair and skin, the proper flow of metabolic processes in the body and immunity stability. Omega-3 is a protector of the heart and blood vessels, strengthens bone tissue and joints, and contributes to the proper functioning of the nervous system.

How to clean pink salmon caviar from the film at home

The yastik is a thin but strong shell, inside of which there are eggs. Caviar, peeled from the bag-shell before salting, is considered the highest quality, looks aristocratic, tasty and not bitter.

There are the following ways to get rid of the grains from the film:

With a brine

I take 1 liter of clean filtered water, pour it into a saucepan and add 30 g of salt. I bring it to a boil. Let it cool down to 40-50°C. I dip pink salmon caviar in a yastyk into a saucepan. Gently and slowly stir with a whisk to churn. As the film rotates, it wraps around the whisk. I delete if necessary. After separating the eggs from the yastyk, I drain the brine through a colander. The remaining parts of the film are removed by hand.

Quick manual method

I divide the yastik into several parts (no more than 6). I knead each piece slowly and gently. I do not make great efforts so as not to accidentally crush the grains. With proper kneading, the eggs will separate from the films without any problems.

The cleaning method is effective for ripe caviar. The film in this case leaves simply and quickly. If the product is not ripe, the method is ineffective.

Using a sieve and a fork

In a pan with hot water (50-60 ° C) I lower the sieve with unpeeled eggs. For 5-10 seconds, actively mix, gently picking up with a fork. The film is wound on the cutlery, and grains remain at the bottom of the sieve.

Do not overexpose pink salmon caviar in hot water! This will cause the eggs to harden.

With salt water and boiling water

I fill the eggs with salt water at room temperature (I take 3 tablespoons of salt per 1 liter). I leave it for 2 hours. I transfer to a colander. I pour hot water. The film will curl instantly. I carefully remove the yastik and get peeled grains.

Thanks to the colander

I divide the yastik into several parts. Transfer to a colander with medium holes. I pour a small amount of boiling water. I let the water drain. I quickly shake the colander so that the peeled pink salmon eggs fall out through the holes. The film will remain in the kitchenware.

With a mixer

An effective way to clean a large amount of caviar in a short time. There is one important note: be careful not to damage the eggs.

I put caviar in a bowl. I add water and rinse thoroughly. I take a mixer (nozzle - whisk). I turn on medium power and lower it into a large tank. With gentle stirring, part of the egg will separate, the other will wrap around the nozzle. I turn off the mixer. I remove the rest of the film manually. I carefully remove the eggs from the pelvis.

Videos advice

What to do if the integrity of the yastik is broken

If you come across fish caviar with a damaged film, you must perform the following steps:

Prepare a special solution (take a tablespoon of salt with a slide for 1 liter of water).
Rinse with salted water.
Carefully remove the bursting grains without touching the whole ones. Upon contact with the solution, damaged eggs acquire a pronounced white color.
Rip the yastik, remove the whole grains by passing through a colander or wire rack.

The classic recipe for salting pink salmon caviar

The standard salting technology involves the preparation of a simple brine based on 3 components: water, salt and sugar.

Ingredients

Servings: 10

water 1 l
caviar 400 g
rock salt 2 tbsp. l.
sugar 1 tsp

per serving

Calories: 230 kcal

Proteins: 31.2 g

Fats: 11.7 g

Carbohydrates: 0 g

55 min. Video recipe Print

I take a deep pot. I pour water, pour sugar, add salt.

I put the container on the stove. Bring the brine to a boil, stirring gently. I'm taking it off the burner. I leave to cool to a temperature of 40-50 ° C.

I shift the pre-peeled eggs into the pan. I salt for 15 minutes to get a lightly salted product. If you prefer a more pronounced salty taste, hold for another 30 minutes.

I carefully pour out the brine.

The easiest and fastest recipe

Caviar made according to an express recipe will be ready in 5 hours. Shelf life - 2 days. Eat for health!

Ingredients:

Caviar - 500 g;
Sugar - 1 small spoon;
Salt - 2 teaspoons.

Cooking:

I carefully clean the caviar of pink salmon from the film. I put it in a big bowl.
I add salt and sugar. Mix very carefully and slowly, without violating the integrity of the grains.
I close it with a plate, pressing on top with additional weight. I use a mug of water.
After 5 hours of salting, the caviar is ready for use.

Salting with vegetable oil for sandwiches

Ingredients:

Red salmon caviar - 100 g;
Sugar - 5 g;
Salt - 5 g;
Vegetable oil - half a teaspoon.

Cooking:

I extract caviar from pink salmon. After a successful procedure for separating the films, I transfer them to a sieve. Rinse under minimal pressure of cold water. Due to rinsing, some of the eggs will brighten. Do not worry, at the end of cooking, the grains will acquire their original shade.
I transfer the washed and peeled grains to a jar.
I add granulated sugar, salt and half a small spoon of vegetable oil. I close the jar with a lid and send it to the refrigerator for 8-10 hours.
In the morning I use a homemade product to spread on bread and get delicious and nutritious sandwiches with butter.

How to salt caviar royally with cream and onions

Ingredients:

Caviar - 200 g;
Onion - 1 small head;
Fresh cream (medium fat, 20%) - 25 g;
Coarse salt - 1 teaspoon;
Ground pepper - to taste.

Cooking:

I thoroughly wash the caviar and remove the film. Transfer to a deep bowl.
Finely chop the onion. I send to the grain.
I sprinkle with salt and ground pepper. I carefully rub the spices into the pink salmon caviar.
Slowly and evenly drizzle the cream over the top. I mix with a spoon without damaging the grains.
I add salt at the end.
I cover the dish with a lid. I leave for an hour. I put it in a jar.

The dish will be a great addition to sandwiches. Sprinkle the finished appetizer with fish delicacy with a little sunflower oil and vinegar.

How to pickle pink salmon caviar for long-term storage

Ingredients:

Water - 3 l;
Caviar - 1 kg;
Salt - 1 kg;
Vegetable oil - 3 tablespoons.

Cooking:

I'm making a pickle. I take a big pot. I pour water and put it on the stove. I add salt before boiling.
The ratio is 3 to 1. I bring it to a boil. Remove from stove and leave to cool.
I spread the caviar in the brine. Leave for 10-25 minutes depending on the degree of salinity.
I drain the water using a plastic sieve. I don't shake too hard to avoid damage. I'm waiting for the water to drain.
I transfer the caviar to paper towels. I leave it for a few hours to dry.
Lubricate the salted dish with vegetable oil. I send to banks. I cover with oiled paper on top (special culinary paper or I make it from a standard A4 blank sheet). I close with lids.

Delicious homemade caviar for long-term storage in the refrigerator is ready!

Express salting with lemon juice and herbs

Ingredients:

Caviar - 500 g;
Salt - 1 tablespoon;
Vegetable oil - 100 g;
Lemon - 1 piece;
Ground white pepper - half a teaspoon;
Greens - to taste.

Cooking:

I spread the peeled caviar in a large plate.
I add salt and pepper. I pour oil and freshly squeezed lemon juice.
Cover with a lid and put in the fridge for 2 hours.
I serve a delicious delicacy on the table, sprinkled with fresh chopped herbs on top.

White pepper, unlike black pepper, has a delicate taste and delicate aroma. It is found in whole form (peas) and powdered (hammered). In the absence of white pepper or the desire to experiment, replace with ordinary black.

How to salt trout caviar at home

Salting of trout and pink salmon caviar is almost identical. You can use standard saline or the dry method. Clean the eggs from the film first.

I offer a salting recipe based on artificial brine (saline solution) with sea salt.

Ingredients:

Water - 1 l;
Sea salt - 50 g;
Sugar - 100 g;
Trout caviar - 400 g.

Cooking:

I make a brine from water, sugar and sea salt. Bring to a boil and leave to cool.
I transfer the sorted and cleaned trout eggs to a salt solution at room temperature.
I keep it in water for 15 minutes.
I drain the brine using a strainer. I shift it into a bowl and send it to the refrigerator for 3 hours, tightly closing the lid.

Videos cooking

Storage Secrets

Homemade pink salmon caviar is a healthy and tasty product. To preserve the taste and useful properties, follow the storage rules.

It is better to put caviar in glass jars. Do not store your homemade product in metal or plastic containers. The taste will go bad.
Don't freeze. In the process of freezing, pink salmon caviar will lose its taste and most of its nutrients.
The optimum storage temperature for fish delicacy is -2°C to -6°C.
Storage time with standard salting is no more than 2 days.

Prepare pink salmon caviar at home using one of your favorite recipes. The product will turn out to be useful and more natural, unlike store-bought counterparts. In addition, the cost of gourmet food, salted by a skilled hostess, will be lower.