How to properly salt pink salmon caviar at home
Pink salmon caviar is a rather expensive delicacy that has several cooking methods. In order for you to choose a suitable recipe, we suggest reading our article and find out how to pickle pink salmon caviar at home.
Read also the article in the topic: how to pickle mackerel in brine?
Cooking steps
After purchasing a whole, uncut pink salmon for home salting, it becomes a pleasant surprise for many to have caviar in the fish. The salting process of the latter consists of several stages:
- defrosting and extracting caviar from oysters (film);
- selection and preparation of salt marinade.
At the first stage, it is important not to damage the eggs. To do this, pour unpeeled caviar (500 g) with warm water (1 l) with salt (3 tablespoons) and leave for 1-2 hours.
Then transfer to a colander and rinse with hot water. The film folds quickly and is easily removed, and the grains retain their integrity.
If you overexpose caviar in hot water, the eggs will harden.
There are recipes for salting caviar in oysters, but such an ambassador may turn out to be uneven, and before use, the film will still have to be removed, so it is more advisable to do this before salting.
Salting pink salmon caviar at home has several cooking technologies. Their main differences are: the shelf life of the finished product and the duration of the salting itself. Let's consider each of them in detail.
Before salting, it is recommended to rinse the caviar well under water and dry it.
Wet salting
This recipe for salting pink salmon caviar, which includes a standard set of components: sugar, water, salt. To prepare 100 g of a seafood delicacy, you need to boil 0.25 liters of water and dissolve 10 g of salt and a pinch of sugar (3-5 g) in it.
Cool the brine to 30-40 degrees, pour the caviar. The product should be infused for 2 hours, then the liquid must be drained. After that, the caviar is ready to eat. For taste, you can add spices, squeezed lemon juice, pickled onions, herbs, etc.
This method of cooking caviar is considered the most delicious, but at the same time it takes longer to cook. In addition, it is allowed to store ready-made caviar for only 2 days in an airtight container.
Dry salting
If you want the shelf life of the finished product to be longer than with wet salting, then you should dry salted the caviar. The finished delicacy can be stored in the refrigerator for up to 2 weeks, which is especially convenient when a large amount of caviar is salted.
So, how to salt red salmon caviar at home using the dry method? This will require the same ingredients as for wet salting, except for water, add oil instead.
100 g of caviar will require 5 g of salt (coarse grinding), the same amount of sugar and half a teaspoon of odorless vegetable oil. All ingredients should be mixed and placed in the refrigerator for 12 hours, after which the caviar will be ready for use.
Fast salting
How to pickle red salmon caviar, if it is necessary that the product is ready for use after a few hours? Use this method of pickling, which requires only sugar and salt.
For strong salting, it is recommended to mix 100 g of caviar with 10 g of salt, for medium - from 5-7 g, for low - from 3-5 g. Add half a small spoonful of sugar.
Mix everything slowly and thoroughly and place in the refrigerator.The product will be ready after 4-5 hours, which is especially convenient if guests are expected to arrive or if you just do not want to wait for a long caviar salting. It is recommended to store the finished delicacy for no more than 2 days.
The delicacy will turn out to be much tastier, healthier and cheaper than store counterparts if it is prepared with your own hands. In our article, we described in detail how to salt pink salmon caviar at home, as you can see, there is nothing complicated about this, so choose the recipe you like and enjoy an exquisite delicacy.
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