The best simple recipes for salting carp caviar

If you are interested in how to pickle carp caviar at home, then below we will describe detailed recipes that will help you enjoy the beneficial qualities and amazing taste of this product.

On this topic:how to salt pink salmon caviar at home delicious step-by-step recipe with photo

Dry salting

First, you need to cut the fish. Cut it from the side of the abdomen and take out the caviar bags.

Make the incision carefully so as not to damage the gallbladder. Otherwise, the caviar will turn out to be bitter and unsuitable for consumption.

The removed ovaries should be thoroughly washed under running water. It is unnecessary to clean them from the film. The caviar will be salted right in it.

Now take a deep aluminum pan and pour salt on the bottom. The layer should be at least 1 cm thick. Lay the yastyks on top and sprinkle with salt again (2-3 mm). And so on until the very end.

Place the pot in the refrigerator or in any other cool place for 3-5 days. After the specified time has elapsed, drain the brine from the container, remove the yastiks and rinse them twice under warm water.

Now take glass jars and scald them with boiling water. Spread caviar in containers, pour on top with sunflower oil, lemon juice (1 tbsp. L.), Red pepper (on the tip of a knife), roll up and put in any cool place.

Salting with brine preparation

Here is another simple recipe for salting carp caviar. For him you will need products:

• carp caviar - 500 gr.;
• water - 5 glasses, or 1 liter of 250 ml;
• salt - 5 tbsp. l;
• bay leaf;
• peppercorns - 5-6 pieces;
• lemon juice;
• Red pepper;
• 3 tbsp. l. sunflower oil.

First, you need to free the eggs from the film. Place the pouches in a colander and cut them open. Now gently and slowly wipe the caviar so that the entire film remains on the surface of the sieve, and the eggs pass through the grate and become grainy.

The diameter of the holes in the colander should be larger than the diameter of the eggs.

The next stage of salting is the preparation of brine - a saline solution for cleaning caviar. To do this, place a pot of water (1 glass) on the stove. Pour 1 tbsp into a container. l. salt and stir.

When the liquid boils, pour caviar with it. Thoroughly stir the eggs with a fork for several minutes until hot water covers all the eggs. Leave the container for 20 minutes, covered with a lid.

Then drain the excess liquid and prepare a new solution, again leave for 20 minutes. And so 3 times, until the water becomes transparent. Then transfer the caviar into a colander to remove excess moisture.

Put the water back on the stove. Add peppercorns and bay leaf. Boil for a few seconds, remove the container from the stove and let the liquid cool. Now fill the caviar with brine and put it in the refrigerator overnight. In the morning, drain the liquid, season the dish with vegetable oil, season with lemon juice, season with red pepper. The caviar is ready to eat.

The recipe for salting caviar at home can be slightly diversified. Scald the jars with boiling water, pour 2 tablespoons of oil into the bottom. Fill the jar, about 75% of the previously peeled and dried caviar, add 1 tsp. salt, a pinch of red pepper and mix thoroughly. Now fill the jar to the end and pour sunflower oil on top (5 mm above the caviar level). Close the container tightly with a lid and refrigerate overnight. The next morning the dish is ready to eat.

If all used equipment - a colander, fork, spoon, lids, jars - is sterilized, then this will extend the shelf life of the finished product by more than 1 month.

Classic salting of caviar

Here's another easy way to pickle carp caviar at home. Prepare for the recipe:

• 400 gr. carp caviar;
• 2 tbsp. l. salt;
• 2 onions Luke;
• 2 tbsp. l. sunflower oil;
• lemon juice, or vinegar - 40 ml.

Place the peeled caviar in a container and sprinkle with salt. Put the container in the refrigerator for 4-6 hours. After the specified time has elapsed, take out the caviar, transfer it to a bowl and pour over with vegetable oil, lemon juice. Now it's the turn of the onions. Grate it and mix with caviar. For a delicious breakfast pate, grind the mixture in a blender.

You can use a meat grinder to clean the caviar from the film.

Salted carp caviar

To the question of how to pickle pheasant caviar quickly at home, there is an answer - add salt. The recipe is quite simple, and most importantly, the dish can be consumed within 30 minutes. Pour the cleaned caviar with brine. To prepare it, you should take:

• 1 liter of water;
• 60-70 gr. salt;
• 3 black peppercorns;
• lavrushka - 2 pcs.

Add all ingredients to water, stir, bring the mixture to a boil. Pour the caviar with the resulting brine, cover, leave for salting for half an hour. Now filter with a sieve. The caviar is ready to eat. Store the finished product in the refrigerator for no more than 3-4 days.

We hope that you will no longer have the question of how to pickle caviar with carp. Enjoy your meal!