How to deliciously pickle pink salmon caviar at home - 5 simple, proven methods

How to quickly and easily peel pink salmon caviar from the film

Before you start salting the product, you will have to carefully remove the film (caps). We can say that this is jewelry work. It is necessary to separate the eggs, removing numerous films and partitions, while trying not to damage any of the fragile orange balls. So you should definitely be patient.

There are various cleaning methods.

Rinse with water

Roll up the gauze in several layers. Place the yastyki in the center. Close the edges and hold under running hot water for several minutes. During the process, the caviar must be constantly stirred.

Remove with a mixer

Place the unrefined raw materials in a deep container. Place the dough attachment on the mixer. Turn on at minimum speed and bring it to the film. In a few seconds it will wrap around the whisk.

To remove the ovaries in this way and not damage the eggs, you will need certain skills.

Scald with boiling water

To do this, boil water. Place the product in boiling water for a few seconds and immediately transfer it to a sieve that has large holes. Rub the eggs through them. The film will come off perfectly and remain in your hands.

If you don't have a sieve, you can use a grater with large holes.

Remove with a spoon

Lightly cut the film and use a small spoon to remove the eggs. The procedure must be carried out carefully.

What is the benefit of the product?

Red caviar is rich in animal protein (31 g per 100 g) and healthy fish oil (about 12 g per 100 g). The calorie content of real high-quality pink salmon caviar is 230 kcal/100 g, while the artificial imitation of the delicacy contains only 64 kcal per 100 g of product. Protein only 1 g.

Pink salmon caviar has a lot of other useful substances: magnesium, fluorine, phosphorus, iron, calcium, zinc, sodium, etc. It is rich in retinol and Omega-3 unsaturated fatty acid, it contains vitamins B, D and E.

Vitamin A is a vital element for healthy hair and skin, the proper functioning of metabolic processes in the body and the stability of the immune system. Omega-3 is a protector of the heart and blood vessels, strengthens bone tissue and joints, and promotes the proper functioning of the nervous system.

The light orange eggs of pink salmon are covered with a not very dense film, but hidden underneath it is a huge amount of useful substances and everything that helps the embryo develop in a fish egg. There are vitamins, saturated fatty acids and minerals such as fluorine, phosphorus, iron, potassium, calcium.

The amount of useful substances in eggs allows, if consumed in moderation, to strengthen bones, reduce the risk of problems with the cardiovascular system, and the occurrence of blood clots. This gift of the sea will also be useful for people with poor eyesight and problems with blood circulation.

How to pickle frozen pink salmon caviar at home - step-by-step photo recipe

Caviar salted in this way turns out to be moderately salty, and is no different from store-bought caviar. And this is not to mention the price you will have to pay for a small jar. So, if you have the opportunity, be sure to try salting caviar yourself, you won’t regret it.

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11 ratings, average: 4.18 out of 5)
Cooking time: 30 minutes

Quantity: 1 serving

Fish salting recipes

From time to time you want to cook something special, different from industrial production. I would like to offer several simple recipes for salting fish at home.

• Red fish, salted with your own hands, seriously saves the family budget. Therefore, ask how to salt salmon at home. I think this dish will become a frequent guest at your table.
• Another interesting suggestion - find out how you can easily and simply pickle mackerel at home. I hope you enjoy this simple recipe.
• Well, how can we ignore such a product as herring? Be curious about how to pickle herring from a frozen product, and what happens when you do it. Read the reviews.
• With today's market offers, it doesn't hurt to know how to pickle trout at home, while saving serious money. Prepare a delicious product and see for yourself.

Thank you for your attention to my recipes, and you have become familiar with the methods of salting the most popular delicacy - red caviar. How do you prepare this product? Share your experience and don't forget to leave your opinion on the recipes posted above. I think your knowledge and family secrets of preparing fish dishes will be very interesting to our readers.

Delicious recipe for pickling fresh caviar

This is the most common cooking option. The caviar is salted using the “wet” method. After 3 hours you can enjoy a delicious snack.

You will need:

• coarse salt – 25 g;
• granulated sugar – 6 g;
• caviar – 270 g;
• purified water – 310 ml.

How to cook:

1. Separate the film from the eggs. Rinse under water. Transfer to a sieve and dry a little.
2. Boil the specified volume of water. Add salt and sugar. Stirring constantly until all the crystals are completely dissolved. Remove from heat.
3. Cool to a temperature of 35° and no more, otherwise the eggs will cook.
4. Pour the prepared brine over the raw materials. Mix carefully and leave for a couple of hours.
5. Strain through cheesecloth. Wait until the liquid has completely drained.
6. Transfer to a glass container and store in the refrigerator.

A quick way to salt caviar from frozen pink salmon

This salting method will allow you to serve the delicacy to the table within five hours, but the shelf life of the finished product does not exceed two days.

Ingredients:

• 500 caviar;
• 1 teaspoon sugar;
• 2 teaspoons salt.

Preparation:

1. Place the caviar in a deep bowl, add salt and granulated sugar, stir gently so that the grains do not burst.
2. Cover the fish product with a plate (take a smaller one), put pressure on top, you can take a regular glass or jar of water.
3. It only takes five hours to salt caviar.

Fact!

Caviar is not only a delicious snack, but also a vitamin-rich product that will strengthen the immune system, improve vision, and improve brain function.

The fastest recipe is when guests are on the doorstep

This method will always help out when you want to prepare an amazing snack in the shortest possible time.

Ingredients:

• pink salmon caviar – 550 g;
• granulated sugar – 6 g;
• coarse salt – 75 g.

What to do:

1. Remove the caviar from the eggs using any method. The film must be completely removed.
2. Rinse in cool water. Drain the liquid.
3. Place the eggs on a paper towel and dry.
4. Transfer to a clean and dry container.
5. Add the desired spices. Mix carefully.
6. Cover with a lid or plate. Leave for 5.5 hours.

Salting pink salmon caviar: how to salt the delicacy at home

Caviar is a tasty and healthy delicacy that many people enjoy. It’s not difficult to pickle it at home; you just need to follow the rules so as not to spoil this delicate product. For salting, you can purchase fresh or frozen caviar. Sometimes it is found inside a purchased pink salmon carcass. Whatever form the caviar gets into the kitchen, you need to prepare it properly. There are subtleties in how to prepare pink salmon caviar to make a delicious dish.

Dry method

The product can be salted dry without using brine. This will increase the shelf life.

You will need:

• caviar – 280 g;
• water – 950 ml;
• coarse salt – 35 g.

Step by step process:

1. Boil the specified amount of water. Place caviar with film in a sieve.
2. Pour salt (20 g) into boiling water and wait until completely dissolved. Dip a sieve with eggs into the brine for 20 seconds.
3. Remove the film from the caviar. This is a guarantee that the product will not taste bitter.
4. Transfer the eggs to a dry container. Sprinkle with remaining salt. Mix.
5. Place in the refrigerator. Can be consumed after 3 hours.

Salting methods

Now housewives use one of the three most popular salting methods. Which one to choose depends only on preferences and available time. You can salt caviar in the following ways:

• wet, using salt concentrate (brine) and by prolonged infusion;
• dry, by rubbing the red delicacy with salt and marinating for a long time;
• quickly, when there is a lack of time.

The simplest and most common pickling method involves only three ingredients: water, salt and sugar. What you will need:

• pink salmon caviar - 400 gr.
• water - 500 ml.
• rock salt - 3 tbsp. l.
• sugar - 1 tsp.

Clean the ovaries and prepare them for salting.
Pour water into a saucepan, stir in salt and sugar, and put on fire. Stirring, bring the water to a boil. Remove from heat and let cool to about 40 degrees or less, this temperature is due to the fact that the caviar can cook in hotter water. Pour this brine over the cleaned caviar and leave for 2 hours. Then drain the brine. The finished dish can be divided into jars and placed in the refrigerator. You can add spices, onions, garlic, lemon juice and other ingredients to taste to the product prepared in this way. This method allows you to store food only for 2 days. If you need to increase the shelf life, then you need to fill the eggs with vegetable or ghee.

The ingredients for the dry method of preparation are the same as for wet salting. A distinctive feature is the absence of water. For this salting method you need:

• pink salmon caviar - 250 gr.
• salt - 2 tsp.
• sugar - 2 tsp.
• vegetable oil - 20 ml.

Place pre-cleaned and washed caviar in a deep plate, add salt and sugar and mix carefully with a spoon. Then put it in sterilized jars and fill it with vegetable oil. Close the jars tightly and put them in the refrigerator. In a day, the delicacy will be ready for consumption.

This product can be stored in the refrigerator for 2 weeks.

This type of salting was nicknamed “quick” only because no time was wasted on preparing the brine. We need:

• Pink salmon caviar - 500 gr.
• Salt - 3 tbsp. l.
• Sugar - 1 tsp.

Clean the caviar in any convenient way, rinse and dry. Place it in a bowl, add salt and sugar and stir without damaging the eggs. Cover the entire surface with a plate or saucer, put additional weight on top (for example, a cup of water), leave for 5 hours until fully cooked.

The shelf life with this method is 2 days.

Recipe with oil

Vegetable oil will make the eggs more tender. The finished product will be able to sit on the plate longer and not dry out.

Ingredients:

• granulated sugar – 7 g;
• caviar – 110 g;
• refined oil – 5 ml;
• salt – 7 g.

Preparation:

1. To boil water. Lay out the caviar. Hold for 20 seconds.
2. Remove and place in a large mesh sieve. Gently push the eggs through. The film should remain in your hands.
3. Transfer the product to a finer sieve. Wash under water. Place in a suitable container.
4. Sprinkle with salt. Pour in oil and sweeten. Mix. This process should be carried out very carefully so that the eggs do not burst.
5. Cover tightly with a lid and place in the refrigerator for 9 hours.

Recipe for making red caviar from frozen pink salmon

Salting is the best way to store the contents of eggs for a long time. Even if you've never done this before, this detailed recipe will help you cope with the pickling task the first time.

For preparation, take small jars - they are more convenient for storing snacks, and also more practical. Be sure to wash containers thoroughly, preferably in non-chlorinated water.

For cooking take:

• fresh pink salmon caviar;
• 1 medium sized peeled potato;
• finely ground salt;
• warm water.

How to pickle correctly:

1. Pour enough water at room temperature into a large container so that the berries are completely submerged when salting. For a saline solution, add salt to the water portionwise, stirring it with a spoon. To check the concentration, place a peeled potato tuber in a container and watch it rise to the surface. Add salt until the potatoes float.

2. To clean the caviar from the film, pour warm filtered water into another deep bowl and place the caviar in the liquid. A temperature of 50-60 0C will be enough.

3. Manually separate the eggs from the film directly in the water, transferring them to a separate plate.

You can carefully rub the joints through a plastic radiator grill or a bumpton racket.

4. Strain the eggs through a fine colander, removing excess water.

5. In the same colander, dip the product into the previously prepared salt concentrate. For moderate salinity, keep in solution for no longer than 3 minutes. If you like it very salty, leave it for 4-5 minutes. Stir occasionally to ensure everything is well salted.

6. Remove the colander from the salt water and place it over another dish so that all remaining solution drains out. This will take at least 20 minutes, but it’s better to let it drain for 1 hour.

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7. After decanting, place the product on a flat plate, sort and discard the remaining veins and burst eggs.

8. Place the finished delicacy in jars and screw on the lids. Pre-boil the lids for 3 minutes or keep in boiling water. Don't forget to wipe them dry before rolling.

Store the product in the freezer. It will last for a very long time, but it is not recommended to keep the workpiece for longer than 2 years, otherwise bitterness will appear in the product. Tip: When you take a jar out of the freezer, don’t put it on the table right away. Thaw directly in the refrigerator to prevent the eggs from bursting.

Another option for salting even faster. Peel the product from the film, transfer it to a bowl and add salt literally “by eye” to your taste. Leave to salt in the refrigerator for 2-3 hours, and you are ready to serve.

Both recipes are suitable for salting caviar of trout, salmon, char, sockeye salmon and other little-known varieties of fish.

How to pickle red pink salmon caviar for long-term storage

It’s very easy to pickle caviar yourself, the main thing is to follow the step-by-step description. The proposed recipe will allow you to get a delicacy that can be stored in the refrigerator for a long time.

The personally salted product guarantees high quality. After all, store-bought caviar often causes disappointment, especially in tins.

You will need:

• potatoes – 1 pc.;
• caviar – 550 g;
• salt;
• water – 950 ml.

What to do next:

1. Fold the gauze in several layers. Lay out the caviar. Close the edges. Turn on the water in the tap. Select the hottest mode. Place the gauze with the contents under the stream and keep stirring the eggs constantly for a couple of minutes.
2. Open the gauze and carefully remove the film.
3. Pour the eggs onto a napkin and dry a little.
4. Prepare a special brine called brine. Boil water and remove from stove. Cool slightly.
5. Wash the potatoes and scald with boiling water. Place in boiled water.
6. Gradually add salt until the potatoes rise to the top.
7. Wait until the brine cools completely.
8. Place caviar in it. Leave for at least 5 minutes, maximum 10 minutes. The intensity of salting depends on the time.
9. Drain the liquid. Transfer the eggs into a glass container and cover tightly with a lid.

You can store the product without changing quality for a week. For longer storage, the caviar should be placed in the freezer immediately after salting.

How I salted red caviar in Kamchatka

When I lived in Kamchatka, I saw the process of salting red caviar with my own eyes many times.
Later he salted it himself and proudly treated it to his loved ones. “Pink salmon” caviar is considered the cheapest among valuable salmon species. In my village they salted it and rolled it into jars by the dozens of kilograms. The rare Kamchadal, who lives near the fishing zone, does not have caviar stored for sale or as a gift. “Kamchatka jam” is carried with them to the mainland in kilograms. If you have raw meat, feel free to salt it, nothing complicated. Raw - caviar extracted from fish, unprocessed. As it is. I’ll tell you how to salt pink salmon caviar at home. A simple pickling recipe will not give you any difficulty in preparing the delicacy.

Read how I got to Kamchatka here

If you buy fish, learn to distinguish females from males. Identifying fish with caviar is quite difficult. Especially if these are frozen individuals. When choosing caviar specimens, consider:

The difference between a female pink salmon and a male

• female salmon fish have a slightly more sloping head shape, while males have an elongated head;
• The “hump” on the back is a sign of a male; in Kamchatka they are called croakers
• pay attention not to the abdomen that is strongly lowered down, but to a denser, less pronounced one;
• The rear fin of fish with caviar is long and curved;
• the body of females is usually gray, without bright tints;
• Pink salmon, which have a red hole on their belly, most likely contain caviar.

Royal salmon caviar

Awesome recipe with cream and onions.

Ingredients:

• caviar - 200 g;
• onion - 1 piece;
• fresh cream (medium fat content, 20%) - 25 g;
• coarse salt - 1 tsp;
• ground pepper - to taste.

Preparation:

1. Rinse the caviar thoroughly.
2. Transfer to a deep bowl.
3. Finely chop the onion. Send to grains.
4. Sprinkle with salt and ground pepper.
5. Gently rub the spices into the red caviar.
6. Slowly and evenly pour cream over top.
7. Stir with a spoon without damaging the grains.
8. Add salt at the end.
9. Cover the dish with a lid.
10. Leave for an hour.
11. Transfer to a jar.

Advice! This delicacy will be an excellent addition to sandwiches. Sprinkle the finished snack with a small amount of sunflower oil and vinegar.