How to salt red caviar at home. A tasty addition to bread and butter

This delicacy is festive table always a sign of good taste and wealth in the family. You can save a lot of money on it if you know how to salt red caviar yourself. The most important thing is to choose the right fish, defrost it and clean the caviar. And you only need to spend 5-10 minutes of your time for salting.

Red caviar - very useful product, but, unfortunately, very expensive. However, knowing a few secrets, you can quickly prepare it at home. In terms of quality and taste, such a product will not be inferior to analogues offered in stores, the only thing is the shelf life of the delicacy independent ambassador far less. But, on the other hand, this also has a plus: no preservatives, gluconates and other harmful substances It won’t be in your homemade caviar either. You can use it for sandwiches, for salads and as an independent dish on weekdays and holidays.

Where to buy raw red caviar?

Suitable for salting caviar the following types fish:

  • pink salmon;
  • salmon;
  • Chinook;
  • salmon;
  • trout;
  • chum salmon;
  • coho salmon

It is best to buy a freshly caught, uneviscerated female carcass. Its size doesn't matter. You can also purchase frozen fish. But in this case, be patient in order to defrost it correctly: the carcass should be kept in the refrigerator for about 8 hours and then thawed at room temperature. Cold water, microwave and other defrosting methods are not suitable here.

Red fish are always caught during the spawning period, so caviar will definitely be present in it. The carcasses of females, in contrast to males, have smooth body contours, lighter-colored scales, less pronounced fins and a small round head. Males look more predatory and have sharp, brightly colored fins and a large triangular head.

Salting methods

Red caviar in a fish carcass is located in a very dense film bag (sac), from which it must be cleaned. The main part of the film can be easily removed by hand, but its remnants will have to be removed in a more sophisticated way. Try to act quickly: if the caviar remains in fresh water, its shell will become very brittle and hard.

Fill the eggs cold water. Take a wooden skewer and vigorously stir everything in one direction. The remaining film will quickly wrap around the stick. All you have to do is take them off. Next, take gauze folded in 2-3 layers, put it in a colander and drain the caviar into it. Small film residues and damaged eggs will remain on the gauze.

Another option for removing film is to rub the caviar through a large sieve. Its cells should be 3 times larger than eggs. As soon as you free the caviar from the films, you can start salting.

There are two technologies for salting red caviar.

  1. Wet Ambassador. The shelf life of caviar prepared this way is two days. First prepare the solution table salt(brine): 400 ml of water is brought to a boil and 80 g of coarse table salt and 20 g of sugar are added. As soon as the ingredients have dissolved, turn off the heat and cool the brine until room temperature and fill them with caviar.
  2. Dry salting. The shelf life of caviar with this salting is 2 weeks. The eggs are poured into an enamel pan and added to them in portions required quantity coarse table salt at the rate of 50 g of salt per 1 kg of caviar. The eggs are mixed with the spice by hand and placed in sterilized glass containers or jars, covered with lids and stored in the refrigerator.

How to salt pink salmon caviar at home?

The caviar of this medium-salted fish is highly prized. You will learn how to get a delicious delicacy from this recipe.

Ingredients:

  • 150 g of caviar (about this amount is found in one average fish carcass);
  • 1 liter of water;
  • 5 tbsp. l. coarse salt;
  • 1 tbsp. l. Sahara.

Preparation:

  1. First prepare the brine. Boil water, dissolve salt and sugar in it and cool to 50 0 C.
  2. Place the caviar, cleared of films, into the solution and soak for 9 minutes (this is the time for medium salting). If you want saltier eggs, keep them in the solution for 15 minutes, but no more.
  3. The delicious delicacy is ready.

How to salt red salmon caviar at home?

A simple recipe will allow you to prepare red fish caviar for future use, so you can treat yourself to this delicious delicacy every morning.

Ingredients:

Preparation:

  1. Sprinkle the caviar, cleared of films, with salt and mix gently with your hands so as not to damage the eggs.
  2. Sterilize glass jar and put the caviar into it.
  3. Add 1 tbsp. l. vegetable or olive oil. The eggs will not stick together and will retain their taste better.
  4. If juice has formed during the pickling process, be sure to drain it.

How to salt red trout caviar?

If you want to enjoy and treat others to an unusual delicacy, pickle the eggs and serve, lightly sprinkling them with lemon juice.

Ingredients:

  • 150 g caviar;
  • 100 g coarse salt;
  • 0.5 liters of water.

Preparation:

  1. Prepare a solution at the required temperature.
  2. Place caviar in it and leave for 5 minutes.
  3. Line a colander with gauze and drain the water and eggs into it.
  4. Gather the ends of the gauze and tie them into a knot, leaving the caviar inside. Hang it over the sink for 2-3 hours.
  5. The eggs will be tasty and will not stick together.

Making caviar at home is not only an opportunity to please your family with a tasty and nutritious product, but also excellent!

What do you need to do 3(!) kilograms black grainy caviar?

  • food gelatin (190 g)
  • Milk (1.5 liters, boil)
  • Salt (100 gr.)
  • Herring “Ivasi” (1.5 kg)
  • herring brine (1.5 kg).

On average, this is approximately 100-150 rubles per kilogram, depending on the region in which you live. Now calculate how many times the cost is lower than the prices for natural caviar.

Don’t worry - not every connoisseur will determine that these are artificial "fish eggs", By taste qualities the caviar is almost indistinguishable.

We will need special device, which will convert the above products into granules. Its production technology is quite simple.

Take a glass wind tube(can be found from a fluorescent lamp), you need to install it in a vertical position.

The lower end of the tube is hermetically connected to the neck of a 3-liter jar. Don't forget about the drain hole: it is made at the very top, in the wall of the tube. A large syringe with a needle diameter of 0.4 mm is also useful.

The productivity of this installation is at least 3.0 kg/hour caviar granules with a diameter of 1-3 mm. Anyone can use this device, everything is quite simple. It can be installed in a minibar, cafe, snack bar.

Making caviar yourself

Pour boiled gelatin cold water(750 ml). It takes 40 minutes for the gelatin to swell. Then pour all the milk into it and dissolve it all over low heat, stirring gradually. Filter and transfer to a syringe.

Pour cold vegetable oil into the device tube; there should be a few centimeters left before the drain hole. The oil should be cool - no higher than 10 degrees.

Quickly inject the contents of the syringe into the tube. A stream of milk with gelatin hitting the oil with force forms balls with a diameter of 3 mm(the size of the granules is adjusted by the injection force). The balls settle to the bottom of the jar, and the oil is pushed out into the drain hole. When the granules stop forming, you need to transfer them to a sieve and use a strong stream to cold water knock off the oil film from the surface of the granules. The preparation for black caviar is ready!

Tanning and coloring of granules

Place the “balls” in a saucepan, pour four liters of cold filtered tea ( 300 gr. black tea per 5 liters of water), tan for half an hour in this solution.

Then we wash everything and place it in a pan with a 0.1% solution of ferric chloride (or other food colorings). After you achieve a dull color, rinse the caviar with cold water.

Finally, pour the granules with a salty solution (0.5 liters of water and 4 tablespoons of salt). Leave for 10 minutes, then drain the solution. Transfer to a container and pour in a flavoring solution (Iwashi-type herring brine) for 15 minutes. Transfer the granules into the herring emulsion (bring 1.5 kg of Iwashi-type herring using a mixer to a homogeneous emulsion) and mix. Drain off excess emulsion after 10 minutes.

The caviar is ready. As you can see, we didn’t even need it! The product keeps well in the refrigerator, only upper layer Lubricate with vegetable oil to prevent it from drying out. Bon appetit!

Here's how to make black caviar from seaweed:

It’s not often that you get to enjoy homemade red caviar. The other day I was incredibly lucky - I came across pink salmon with a “surprise” at the market. It was not difficult for me to distinguish a female from a male. The fish girl's muzzle is round, and the fish itself is prettier in appearance than the pointy-nosed male dad. Caviar found in the tummy must be immediately salted. It is unacceptable to use this product for frying.

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

An hour of work and a storehouse of amino acids and protein are in my “pocket”.

So, let's figure out how to quickly salt red caviar at home... First, “catch” the red fish with caviar, and then stock up on salt. It is better not to use fine salt.

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

When I found out that it is possible to salt caviar along with the roe, I was very surprised. The film is quite durable to the touch and difficult to remove.

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

Now I need to be more patient. I'm moving on to myself interesting stage pickling red caviar. I remove each egg from the film. Carefully, so as not to crush it, I move step by step towards 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 anything.

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

I wash the remaining film with boiled cold water.

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

After which the caviar is carefully mixed and sent to a cool place. Salting red caviar at home is complete. Dry salted caviar in a 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 caviar sandwiches with sweet tea.

Fast homemade caviar Doesn't last long. We eat everything in two days!

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

In terms of its taste and external qualities, 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 installation productivity is at least 3.0 kg/hour of spherical granules with a diameter of 1-3 mm. The installation may be operated by unskilled personnel. The installation is designed for use in cafes, bars, restaurants, as well as at home.


Installation device for homemade caviar.
Install a glass wind tube (can be from a fluorescent lamp) in a vertical position, tightly connect its lower end to the neck of a 3-liter jar. At the very top, in the wall of the tube, you need to make holes for draining.
You need to prepare a syringe large sizes, needle diameter 0.4 mm.

Making caviar.
190 gr. pour 750 g of gelatin. cold water (boiled). Allow gelatin to swell for 40 minutes. Then pour gelatin into 1500 cc of cold boiled milk, stirring to dissolve over low heat. Filter and pour into a syringe.
Then cold vegetable oil, preferably refined, should be poured into this tube; the temperature should not exceed 10 degrees Celsius. There should be a few centimeters left 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 hitting the oil with force 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 jar, pushing the oil into the drain hole.
Once the granules are formed, place them in a sieve and use a strong stream of cold water to knock off the oil film from the surface of the granules.

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

This completes the process of producing cheap and high-quality artificial black caviar. It must be stored in a cool place (refrigerator), grease the top layer with vegetable oil, thereby protecting it from drying out.

Fake red caviar (for decorating salads and cakes)

Hello! Who wants to eat caviar with spoons??? Literally in 1.5 hours you will do this.
Don’t be afraid of a lot of writing, but do everything quickly and easily.
Today we will (throw) make fake red caviar with you! (you can also have a black one, if there is a black dye, then you won’t be able to distinguish it from the real thing)
Once upon a time, during my student years, red caviar was in short supply and could not be found, and my friend and I always prepared such caviar for the New Year to decorate salads and just sandwiches, we always had heaps of caviar, thereby surprising and delighting the students.
Years passed and they forgot about this homemade caviar, but cakes and sandwiches appeared, and just this caviar, only sweet, is perfect for decoration!!!

Syringe or syringe, new and treated
tumbler
vegetable oil
gelatin or (dry jelly or cake filling)
food coloring 2 parts yellow, 1 part red.
sieve

for sweet caviar:
sugar
citric acid or juice
for fish roe:
salt
pepper
fish broth
fish oil (optional)

Well, let's start throwing and cooking.
First, pour the vegetable oil into a tall glass and place it in the freezer for at least 50 minutes. (namely in the freezer, not in the refrigerator, if the temperature is -18 and above, then 50-60 minutes is enough for cooling, if below -18 ° C, then it is advisable to leave the oil for more long time. The colder the oil, the better the eggs)
Prepare the jelly solution. For sweet caviar we make a delicious sweet and sour solution. I advise you to make a more sour solution.
For fish jelly, dilute it in fish broth with the addition of salt, pepper, and fish seasoning. It is better to make a slightly salty solution. You should also drop a few drops of fish oil into the vegetable oil (optional).

Don't forget to tint 2 parts yellow dye, 1 part red.
For a glass of water - 2 drops of yellow, 1 drop of red dye.

The jelly solution must be concentrated, i.e. per glass of water 10 g. gelatin. The taste should also be pronounced, because... When gelatin hardens, the taste is lost.

Let's start (throwing) preparing our eggs.

We take out a glass of oil from freezer, the oil must be super cold!!! It is important!!!
Cool the jelly solution slightly, put it into a syringe (or syringe) and drop it into the oil. DO NOT HURRY TO DRIP! because the drops won’t have time to cool down! The drops begin to slowly descend to the bottom, turning into eggs.
Then, when all the jelly has been used, put a glass of butter and caviar in the refrigerator for min. at 15. We take out the caviar, put everything on a sieve and wait for the oil to drain. Don’t be alarmed if the eggs stick together; carefully stir them with a spoon and they will fly away from each other.
That's all! Did you think it would be difficult?