How to pickle red caviar at home

We all love to eat delicious food, and even more delicacies. Their quantity is limited and they are always expensive, but what if you cook them yourself? Let's try to figure out how to properly salivate red caviar. Moreover, there are many interesting recipes and tips, suggesting how to salivate red caviar at home.

Red caviar is one of the most useful delicacies known to mankind. Here, and a large amount of easily digestible protein and polyunsaturated fats, which our body needs. Caviar can be bought as a finished product, but often we buy fish, from which eggs are not seized. In this case, all we need is to learn how to pickle red caviar and enjoy a delicacy cooked with your own hands.

For salting we need:

• Salt - 1 kg;
• Water - 3 l;
• Caviar - 1 kg;
• Sieve, you can plastic;
• Grate for rubbing;
• skimmer
• Oil - olive or corn;
• Sterile cans.

Before you start pickling, determine the quality of caviar. The best is the one that is in the film (yastyke) without damage. It is possible to wash such a product even with ordinary tap water. But when the yastik is damaged, you will have to suffer a little. It will be necessary to wash only with salt water, so fresh water makes the calf cavity hard and fragile. In order to preserve the taste of caviar from a damaged whale, each liter of water should be added with 40-50 grams of salt. During the washing process, it is necessary to remove lopantsy and immature ends. Lopants call empty shells from damaged eggs. In the caviar mass, it is easy to isolate them, since they whiten during washing. Remove them best with tweezers, and, plastic, to avoid damage to the rest of the whole eggs.

How correctly to pickle red caviar? The answer is quite simple. The final result depends on the brine (brine). First of all, the brine should be more than caviar. For 1 kg of caviar, 3 liters of water is needed. To better dissolve the salt, it is recommended to heat water, or rather boil and cool to room temperature. This is a very important point in cooking. Do not pour hot brine in any case. In the question of how to pick up the red game, this moment is important.

While the brine is cooling, it is possible to separate the eggs from the film. To do this, you need to grind the yastik with caviar on the grate with a little force. The cells must be at least 3 times wider than the size of the eggs. Carefully raspryvayem film and turn the yastik on the grille. Smooth movements rub the eggs into the cells. As a result, the caviar will be in the dishes, and the yastik on the grate.

Regarding the time of salting. Caviar should be kept in brine for 30 to 50 minutes. But at this time, many factors, such as the density of eggs, maturity, size and much more, affect. It will be best if you try it during salting. In addition, if you are counting on long-term storage of delicacy, then you will have to stay longer in the salty. When the caviar is cooked, it must be separated from the brine. Usually this is done with gauze or a sieve. The main thing is to let the remainders of the brine drain off. This requires about 2 hours of waiting. After all the remains of brine (brine) have glass, you can add oil (olive, corn, vegetable) to the prepared caviar, this will not allow the eggs to stick together. But the oil shortens the shelf life, so be careful.

Knowing how to pickle red caviar is not enough for complete success. To enjoy its taste longer, it is recommended to store jars in the refrigerator or cellar. Also, protection from light will prolong the shelf life of the delicacy, therefore, wrap the jars with thick paper. Do not forget to periodically check the "twist" for odor changes. Caviar should have exactly the same smell as with salting. Feel abnormalities? Prepare for the sad disposal of the whole jar.

Now, having an arsenal of knowledge, you know how to salivate red caviar at home. It's up to little to buy fish with caviar. Good luck and a pleasant appetite!