How to pickle the caviar

Caviar of any fish is a fairly useful product with an incredible amount of remarkable properties, including high nutritional value. Caviar of a fish such as pink salmon has always been considered a delicacy worthy of exceptionally important people, it was exhibited at the royal receptions as the main dish. At that time, not everyone knew how salted red caviar is carried out. The recipe was passed in the strictest secrecy in the dynasties of the cooks of the royal families and was considered the greatest treasure.

Given that caviar is added to the ear, and fried, and put in pies as a filling, salting is the most delicious version of its preparation and subsequent use. With the high value of this product, many are really interested in how to pickle the caviar? Now it is not so difficult as it was a long time ago, because the recipes have long been declassified.

How to pickle the caviar

In caviar caviar there is nothing complicated, it does not require any special ingredients, as the best result is obtained when using only salt or saline. Of course, you can add a little flavor by means of bay leaves, peppercorns, vegetable oil. However, it is worthwhile to understand that caviar itself is a very delicious product, and salting it only needs to be used as a snack and extend the shelf life. If you use the recipe, which includes a kilogram of caviar and a few spoons of salt, you will get an excellent result.

How to pickle the caviar is a lightly salted variant. For this it is necessary to take caviar of pike, carp or other similar fish, to pass through a meat grinder. Make a salt solution at the rate of 60-70 grams of salt per liter of water, cool the solution to 60 degrees. Pour caviar with this solution for 15-20 minutes. After the solution is drained, place the caviar in a jar or other container intended for storage. Before serving, you can lightly dress it with vegetable oil and add chopped greens. Get an excellent snack.

Naturally, you can visit the nearest store and buy ready-made salted caviar, however you do not have guarantees that everything was done right in the production process. If we are talking about red caviar, then its value fully corresponds to all its useful properties. In the goods that are purchased in stores, there is often a lot of preservatives and other additives that can not be considered useful. Acquiring caviar in ready-made form is simply blasphemous for those who live in seaside regions rich in different kinds of fish. Salting caviar is an excellent option for this situation.

There are two methods: wet and dry. Let's look at the wet method. It is necessary to prepare a saline solution of high concentration, in which the caviar will salivate or the fish will dry. If the solution pops up potato, then it is suitable for pickling. In boiled water, you need to add salt and sugar. After it has cooled, it can be poured into caviar, which was previously freed from the film. Place the dishes with this contents for several hours in the refrigerator. The water should be drained after two hours. The caviar is ready. In this form, it can stand for several days. Keep it in a glass container in the refrigerator for a few days.

How to pickle the caviar by dry method

Get rid of the films on the eggs, then in a bowl it must be gently mixed with salt. For one kilogram of caviar you need a few spoons of salt with a fairly large grind. The mixing process is best done with a wooden spoon. Put the caviar in cans, close the lid tightly. In this form, caviar can be stored for up to two weeks. If you add vegetable oil to the jar, it will significantly extend the shelf life and improve the taste.

Bon Appetit!