Five-minute caviar at home from pink salmon. How to cook salted caviar

Many people think about cooking them themselves. Instructions from the editors of the news agency will help you pickle this delicious delicacy at home.

Five-minute caviar is made from fresh fish roe and is rightfully considered one of the most delicious dishes. In addition, it retains all natural properties, which is why it is very useful.

To prepare the “five-minute”

you will need:

Red caviar
1 liter of water
6 tablespoons (heaped).

Perhaps it’s worth starting with the fact that you need to get the most important ingredient - caviar

. To do this, you need to rip open the belly of the “female” and remove the eggs into a bowl. Then, using a net, you need to break through the eggs. The net should be such that the eggs can easily pass through it and be cleared of excess mucus.

It is necessary to clean the eggs from excess mucus. Photo by: Igor Cherny, MagadanMedia

You can also clean the caviar using a knife. Having placed it on a cutting board with the eggs down, you need to push them out of the chaff with the back of the blade. It is better to start this action from the edge so as not to crush the eggs.

The next step is preparing the brine

. Fishermen know the meaning of this word very well. For those who have not “hunted” fish, let us explain that this is just a solution for salting fish and caviar. To make this solution, you need to boil water, pouring salt into it so that it completely dissolves. It is better to remove the remaining undissolved salt. The brine needs to be cooled to room temperature.

The cheesecloth will help complete the cooking process. Photo by: Igor Cherny, MagadanMedia

place caviar into the resulting solution

and leave it for 5 minutes.
Next, use gauze to strain
the resulting dish. To get as much water out as possible, it is better to carefully roll the caviar on gauze.

The resulting caviar can be safely served

. Some people like to spread it on black bread, some prefer to wrap it in a pancake, and others can simply eat it with tablespoons.

You can store this caviar in the refrigerator for no more than 3 days. However, as fishermen say, “five-minute” is not because it cooks quickly, but because it is eaten in 5 minutes.

Bon appetit, dear readers!

You can pickle pink salmon caviar or any other red caviar from fish of the salmon family at home. But in order for your own salted caviar to turn out to be truly tasty, healthy and stored for a long time, you need to know a few subtleties.

It’s no secret that the red caviar on sale, despite the sky-high price tag, is not exactly what the same producers make for themselves. How to salt caviar correctly?

The seemingly insignificant difference in the technology of salting caviar greatly affects the taste properties of the finished product.

We won’t go into details, just follow proven recipes for salting red caviar of pink salmon, chum salmon and other salmon.

Terminology:

Red caviar
is the caviar of fish of the salmon family;
Yastyk
is a caviar bag in which caviar matures;
Tuzluk
is a strong salt solution for salting caviar;
Lopanets
- damaged, burst or crushed caviar;
Stitching
is the process of draining excess liquid during salting of caviar;
Raw
- fresh caviar.

Types of fish and red caviar

Caviar of almost any red fish is suitable for salting: pink salmon, chum salmon, chinook salmon, coho salmon, sockeye salmon, trout. The smallest caviar is that of trout, the largest is that of chinook salmon, and the most delicious is considered to be the caviar of pink salmon and chum salmon.

Pink salmon caviar
is most valued for its taste properties. The eggs are 3-5 mm in size and have an orange-yellow color.
Chum salmon caviar
is larger than pink salmon. The eggs, 5-7 mm in size, are orange in color.
Coho salmon caviar
is smaller than pink salmon caviar. Bright, dark red, strong eggs are 2-3 mm in size. Looks very impressive on any table.
Sockeye salmon caviar
is similar to coho salmon, but a little darker - it looks somewhat unusual. It is valued more on the foreign market, so it is exported.
Chinook caviar
is the largest, with red-orange eggs measuring 7-9 mm in diameter. It is rarely salted, as it has a peculiar, islandy taste.
Trout caviar
is the smallest, up to two millimeters in diameter. It has a light orange color. It is little valued due to its bitter taste.

The caviar of any anadromous (entering rivers to spawn) salmon fish is divided according to the degree of maturity:

Caviar obtained from the sea
. This is unripe, very delicate caviar, which is taken from fish that are not yet ready to spawn. Processing such caviar is difficult, since the eggs burst easily.
Caviar of fish going to spawn
. Salmon begin to enter the rivers and move to their spawning grounds. Their caviar has strengthened and is almost ripe - the best option for salting.
From spawning grounds
. Fish eggs in the spawning stage are poached eggs. It is caught on spawning grounds, where this is prohibited. The oysters (caviar sacs) no longer hold, the caviar itself flows out of the fish. Despite the excellent appearance, the shell of the eggs becomes too dense.

Preparing caviar

Salting red caviar begins with its preparation. Ideally, you need to remove caviar from fish within 30-45 minutes after it is caught. If this is done with a delay, the film to which the caviar is attached will lose strength and may burst earlier than necessary.

According to GOST, red caviar must be salted no later than 6 hours after it is caught.

Unfortunately, this is only possible if you caught the fish yourself or on fishing vessels. In other cases, you will have to work with what you have.

On the mainland, you can “get” fresh caviar by buying a whole fish carcass. It is best if it is a female pink salmon or chum salmon. Females and males of salmon differ in color. Choose lighter colored fish with a round head shape.

If you have frozen fish, you need to defrost it correctly:

place in the refrigerator for 4-6 hours, and only then defrost at room temperature.

Rapid defrosting is not allowed, as the caviar will begin to leak and become unsuitable for salting.

After the fish is completely defrosted, it must be very carefully ripped open and removed without damaging the film in which the caviar is located.

If the oyster is still damaged, all further actions with the eggs are carried out only in salt water. Contact of caviar with fresh water is not allowed.

Pickling caviar is somewhat more difficult than, but easier than.

Who will benefit from these recipes?

When planning a trip to the Far East or the northern part of Europe, be sure to take this simple recipe with you. At the end of summer and beginning of autumn, red fish of the salmon family spawn in Kamchatka, Sakhalin and Karelia. The easiest way to catch it is in rivers, where the fish are already tired and at the end of their journey cannot resist much. On the other hand, its meat is worse than that of the ocean, which still has to travel all this way. That is, the closer to the ocean, the tastier the red fish is. With a fishing rod and skill, in half an hour you can catch enough for dinner for a group of 10-20 people.

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If you are not on a hike, then it is not at all necessary to catch fish yourself. In the Far Eastern fish markets, if you are lucky, you can buy red fish with caviar, if you are not lucky, then with milk, which can also be cooked deliciously.

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Brine for pickling red caviar

It is extremely important to prepare brine (a strong brine solution) correctly. Caviar brine is cooked for at least 15 minutes.

To prepare you will need:

White salt without any additives or foreign odors;
Enameled container for cooking brine;
Pure water. Tap water contains many unnecessary impurities, so it should not be used. It is better to find or buy a bottle of spring water.

For five liters of water for brine, you will need 2 kg of salt. One liter of caviar will require 3 liters of ready-made brine.

Preparation of brine:

When the water boils, you need to gradually add salt, continuously stirring the solution with a wooden spoon;
After all the salt has dissolved, cook for another 15 minutes.

When preparing boiling brine, you need to be very careful. When the brine cools, a salt film with patterns should appear on its surface - this is a sign of properly welded brine.

Antiseptics are added to brine for industrially salted caviar: methenamine, sorbic acid. But when caviar is made for oneself, they are not used.

Important rule:

The finished brine should not come into contact with fresh water. All dishes that will contain brine and caviar must be dry.

Processing caviar before salting

Before you start salting red caviar, you need to prepare everything necessary for its processing. It is assumed that the brine is already ready and has cooled to a temperature of ~10 °C.

Special machines are used to punch caviar, but at home you will need simpler tools.

You will need:

Vegetable mesh

Processing process (caviar punching):

The eggs removed from the fish are thoroughly washed with water. If the shell of the egg sac is damaged, the water should be salted.
A mesh bag is pulled over the basin, or a screen is used, through which the caviar is rubbed. The remaining film is removed from the pureed caviar.
The pureed caviar is poured with salted water and washed to remove any remaining blood, films and lopants (damaged eggs).

Instead of using a sieve or mesh bag, you can use a badminton racket to rub your calves.

Now, you can start salting.

How to separate caviar from film

There are many ways to do this:

The oldest of them is manual. The eggs are removed from the film bags with a teaspoon. If you purchased fish with mature caviar, it will move away from the oyster quite easily. But still this method cannot be called fast. Although this delicacy turns out to be the most delicious and of the highest quality. You can break each part of the jar and rub it through a fine sieve. The film will remain on it.
Heat treatment. The method is faster, but the taste of the product is lost. Add salt to hot water. For 1 liter you can take 3 tbsp. l. But it all depends on individual taste preferences. Pour this brine over the caviar (temperature –50−60 degrees) and let stand for 20 minutes. The film will then turn gray and become loose. Stir the mixture with a fork. The yoke will come off easily.
With the help of devices. You can use a mixer or a screen (special mesh). But the latter is suitable if you are going to pickle caviar in large quantities. How to separate caviar from the film with a mixer? Beat the product at low speed. The film will wrap around the mixer blades. The eggs themselves will not burst. Rinse the caviar. Add salt and oil to taste.

Watch the video on how to quickly separate the caviar from the film, and this process will not take you much time.

An amazing, unusual and amazing delicacy is caviar. Its aftertaste is unique and exquisite. Pike, red, sturgeon... It literally melts in your mouth, exploding with salty juice. The bright taste also matches the beneficial properties. Caviar is considered a dietary product and is a source of vigor and life-giving energy. Caviar prepared at home is much healthier and tastier than store-bought caviar. And if there are avid fishermen at home, you can prepare the delicacy yourself. But before delving into cookbooks, caviar needs to be cleaned of film.

Salting caviar for storage

The total salting time in cooled brine is 15 minutes. The caviar is salted in two stages of 7.5 minutes each.

In order not to miss the time, it is better to use a timer.

To begin with, you should measure the required amount of brine, remembering that its total volume should be three times the volume of caviar. That is, one kilogram of caviar will require three liters of brine.

The washed, punched caviar is drained into a colander and when the excess water has drained, we begin salting:

The caviar is placed in an enamel container and filled with half the volume of measured brine and the time is noted. All seven and a half minutes, the caviar filled with brine must be carefully stirred with a wooden spoon.
After 7.5 minutes, the caviar with the spent brine is dumped into a colander and everything is repeated: the caviar is poured with clean brine and stirred for another seven and a half minutes, after which it is sent to drain.

If, after salting, foreign particles remain in the caviar, it can be “rolled” on a piece of gauze. The caviar is placed in gauze like a hammock and sways from side to side. All excess remains on the gauze.

Stitching and packaging

The caviar is placed in a strainer or gauze bag and suspended over a container into which excess liquid will drain. The time allocated for this is 24 hours and cannot be reduced.

After draining, the caviar is packaged in glass jars washed with fresh brine and stored in the refrigerator.

Another important rule:

Your hands, tools, utensils - everything that comes into contact with caviar should be washed with brine. If this is not done, the caviar will begin to deteriorate very quickly.

Five minutes

How to salt caviar using the “five-minute” method?

Five-minute caviar is called caviar, the total salting time of which is five minutes - two stages of 2.5 minutes each. Everything else is done the same as in the previous recipe.

The drain time remains the same - 24 hours. If this time is reduced, then the caviar will not have time to “ripen”.

This caviar is less salty and can be stored in the refrigerator for no more than 10 days. Five minutes is best consumed immediately after preparation.

Five minutes of navaga caviar turns out very tasty. Grayling caviar is also salted in this way.

This method of salting red caviar is used by enterprises engaged in wholesale supplies of the product to the domestic and foreign markets.

Antiseptics and preservatives, which are needed for long-term storage, were excluded from the recipe. When caviar is made for oneself and not for sale, they are not added.

There are many recipes in which the authors suggest dipping red caviar in boiling water and doing other equally strange things. But caviar is a very delicate and capricious product. It's very easy to ruin it. If you want to get the right taste, follow the above mentioned salting method.

When buying fresh-frozen pink salmon, I always try to choose a female - and choosing one is quite easy.

The female has a more even and smooth shape, a straight, neat muzzle, while the croaker has a predatory appearance, a humped back shape and an ugly muzzle.

The method of salting the caviar that I am salting today is called “five-minute caviar” - such caviar differs from ordinary salting in that it is in the brine for only 5 minutes and can be eaten immediately after that.

Since today I have one female, there are only 2 eggs with eggs, so I won’t need a lot of brine.

I took 1 tbsp. l. rock salt and 1 tbsp. water - boil the water until the salt is completely dissolved, and then cool the water slightly.

So, with the resulting brine, I poured the eggs of the caviar in a bowl so that the brine covered the entire caviar.

And she kept the caviar in the brine for exactly 4 minutes!

If you overdo it, the caviar will become unbearably salty and it will be impossible to eat.

After which I quickly drain the brine through a strainer into another bowl - we will need it later.

Now that the caviar has passed through the brine, it can be easily, but at the same time neatly, separated from the brine with your fingers.

Previously, when I lived on Sakhalin, we prepared caviar in huge quantities, tens of kilograms, so it was customary to first rattle raw caviar on specially made meshes, separating it from the egg, and then only salt it in brine.

But now, when I have only one fish, it is not advisable to use a sieve, so I “get” the caviar after the brine - because otherwise it’s simply impossible to get it whole, it will burst.

After removing the skin of the brine, small pieces of it may remain in the caviar, so I pour the same brine over the caviar again, literally for 30 seconds (no longer than 1 minute), and drain it again - this way I wash the caviar.

After which I leave the caviar on the strainer so that all the brine is drained. And by the way, you can’t wash caviar with plain water!

That's it, the caviar is ready!

You can easily eat it just with a spoon, as was customary in my childhood.

Red fish is one of the healthiest foods due to its content of saturated omega-3 fatty acids and a huge amount of vitamins. However, eating it often is quite an expensive pleasure. In this case, it is worth using the “Five Minutes” recipe, which has long been known to those who have connected their lives with fishing for salmon, chum salmon, pink salmon and other fish of this category. Although it does not last very long, the taste of the sea will remain in your memories for a long time, and your health will be significantly improved.

How to make “Five Minute” caviar from chum salmon?

To master this “Five Minutes” caviar recipe, you will need very little time, skill and a small amount of ingredients.

Ingredients:

clean filtered water – 2.5 l;
potatoes – 1 pc.;
chum salmon eggs - 10 pcs.;
salt – 500 g.

Preparation

Take 3-4 eggs and place them in a pan with fairly high sides. Attach the dough beaters to the hand mixer and run the appliance on the lowest speed, placing it in the pan. In this case, the eggs will be easily wrapped around the hooks of the nozzles, and the eggs will remain undamaged when separated from them. Check that all eggs have been processed and remove the mixer, making sure that only clean eggs remain in the container. Even if you previously had no idea how to salt Pyatiminutka caviar at home, you will master this procedure quite easily. Process the next batch of yastki in the same way.

Then prepare the brine (brine). To do this, dissolve salt in water and immerse peeled raw potatoes in it. If it continues to float on the surface, this indicates that the brine is ready. Boil and cool it. If there are some flakes left at the bottom, carefully pour the clean brine into another container and use it. Place the eggs in the brine and leave them for five minutes. Then place the caviar in a large cheesecloth, tie a knot and hang it overnight to drain. In the morning, the snack can be placed in plastic bags and frozen, and then eaten for several days.

How to make “Five Minute” caviar from pink salmon?

In our country, this fish is more than popular, but caviar from it is quite expensive. It’s quite possible even for a novice cook to figure out how to cook Five Minute caviar, so feel free to take it on.

Sometimes when purchasing uncut chilled or frozen red fish, caviar is found in it during cleaning. Housewives should know that this valuable product can be salted at home. The result is a delicacy that tastes no worse than store-bought, with great benefits and nutritional value. Salting pink salmon caviar at home - find out the features.

Video: Salting pink salmon game

Five-minute caviar is a special type of preparation of red caviar, available only to residents of fishing villages. This kind of caviar is prepared from fresh fish and it is impossible to transfer it from Magadan to Moscow, it quickly spoils.

I will not list the beneficial properties of fresh caviar and its richness in all kinds of microelements. Let's move straight to the cooking process. In front of us is a freshly caught coho salmon (this is a type of fish from the salmon family). First of all, you need to rip the fish open:

The knife should not go in too deep so as not to damage the roe - the special bag in which the caviar is located. However, if the blade slightly touches it, nothing bad will happen:

Caviar is very strong. Contrary to the speculative idea, it does not crumble, the eggs fit tightly to each other:

There are two jasts in the fish. We rinse them in water and set them aside. Before you start caviar, you need to prepare the fish carcass:

Open the fish all the way and remove all the giblets:

We make a small incision along the spine and collect all the blood with a spoon:

We wash the carcass. Now it is ready for further preparation:

You can, for example, smoke it, but that's another story. Now the first thing we have to do is caviar:

10.

Remove the film from the egg and loosen the eggs with your fingers:

11.

Now we need to “screen” the eggs: this is the name for the process of separating the eggs:

12.

The yastyk is placed on a fine mesh and gently pressed down with one hand. With the other hand you need to hit the net so that the eggs fall down. The sound from these tappings is similar to a rumble, which is why the process itself is called “rumble”:

13.

Below is a bucket of gauze:

14.

The gauze must be clean - well, as clean as gauze can be in a fishing village:

15.

Then brine, a concentrated salt solution, is poured into selected caviar. As a rule, 300-400 grams of salt are dissolved in it per liter of water:

16.

Then the caviar should be infused in the solution for seven minutes. No more, no less. Why five minutes appears in the title is unknown. But let's not quibble:

17.

We collect the gauze in an armful and drain the water:

18.

The caviar takes a long time to drain, about half an hour. Thus, the preparation time for a five-minute dish with all procedures is extended by 50 minutes, or even an hour:

19.

And finally, the delicacy is ready!

I’ll be honest: the five-minute caviar did not impress me. It seemed a bit fresh to me and left a sour aftertaste. Caviar prepared according to a traditional recipe is definitely better, and in the next post we will see how fishermen prepare caviar.

In the meantime, tell me - have you tried the five-minute program? Did you like her? Maybe there is another recipe?

20.

A very simple five-minute caviar recipe. Any caught red fish will do: pink salmon, chum salmon, coho salmon.

This delicious dish is easy to prepare on the go. All you need is the caviar itself, salt and gauze.

Ingredients and tools:

Red caviar. We caught pink salmon.
Salt, at the rate of 300 gr. per liter of water.
Gauze fabric - 1x1 meter.
A pot or saucepan if we cook at home.

The fish was caught.
We need to cut it up. This is where the fun begins - caviar or milk. Hooray! Caviar!

How to pickle pink salmon caviar at home

You can also buy a ready-made chilled product for subsequent processing in order to obtain the required amount of the delicacy. It would be best to salt pink salmon caviar at home, because salting extends the shelf life of the product. You should start by processing the eggs - films containing eggs that hold them tightly, preventing them from crumbling.

The shell must be removed from the oysters without damaging it, otherwise the substances contained in it will lead to the appearance of bitterness. The bags of eggs are washed with running cool water and can be used as a whole for pickling, but most cooks prefer to peel them. After separating the films from the grains, they are washed three times, dried and the brine is prepared. Are you wondering how to salt pink salmon caviar? There are three methods:

wet (in brine) - a concentrated brine of table salt, into which grains are placed, left for half an hour, then left for several hours;
dry – rub with salt and slowly marinate (up to 10 hours);
accelerated - the product is made in five hours, but is not stored for long.

After salting, the finished grains are optionally seasoned with oil, which extends their shelf life by five days. Without it, the product is stored in the refrigerator for a maximum of three days when using brine, and when dry salting - 14 days. There is a way to extend the shelf life - put the salted eggs in sterile jars, pour in melted butter and put them in the freezer. You can defrost them only once, but you need to eat the appetizing product two months in advance.

What are “Yastyk” and “Tuzluk”

"Yastyk"

- a Turkic word meaning caviar in a film bag. The film itself is also called yastyk.

"Brine"

- strong saline solution. How much salt to put in brine. Here culinary opinions differ greatly. From 200 to 400 grams per liter of water. Some people use peeled potatoes as a guide. If it floats, it means there is enough salt.

Initially, brine was cooked for long-term storage of caviar, from a year or more. Salts were put into such a brine from 1 kg per liter of water. But for a camp dish that is eaten in five minutes, less salt is enough.

How to make “Five Minute” caviar from chum salmon?

To master this “Five Minutes” caviar recipe, you will need very little time, skill and a small amount of ingredients.

Ingredients:

clean filtered water – 2.5 l;
potatoes – 1 pc.;
chum salmon eggs - 10 pcs.;
salt – 500 g.

Preparation

How to make “Five Minute” caviar from pink salmon?

It’s no secret that the red caviar on sale, despite the sky-high price tag, is not exactly what the same producers make for themselves. How to salt caviar correctly?

The seemingly insignificant difference in the technology of salting caviar greatly affects the taste properties of the finished product.

We won’t go into details, just follow proven recipes for salting red caviar of pink salmon, chum salmon and other salmon.

Terminology:

Red caviar
is the caviar of fish of the salmon family;
Yastyk
is a caviar bag in which caviar matures;
Tuzluk
is a strong salt solution for salting caviar;
Lopanets
- damaged, burst or crushed caviar;
Stitching
is the process of draining excess liquid during salting of caviar;
Raw
- fresh caviar.

How to remove the film from pink salmon caviar

The most important step in making a homemade delicacy is this step: you need to remove the film from pink salmon caviar. You can get eggs in several ways:

Scald the berries with boiling water, carefully rub them on a coarse grater until a film remains on your hand. Instead of a grater, you can use a sieve with large holes or a colander.
Wrap the eggs in gauze, hold them under running water, and stir constantly.
Transfer the yastyki into a deep bowl, carefully bring to them the included mixer with attachments for mixing the dough without a whisk, operating at minimum power. In a few seconds, the blades will wrap the films onto the nozzles, leaving the eggs intact.
For neat housewives, it will not be difficult to simply scrape the caviar out of the bags with a fork or spoon.

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.

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.

Homemade pink salmon caviar

Number of servings: 3 persons.
Calorie content of the dish: 575 kcal.
Purpose: for a snack.
Cuisine: Russian.

Homemade pink salmon caviar is prepared using the “wet” method - using a concentrated solution of brine salt. In addition to salt, it includes a little sugar to add great flavor and increase shelf life. The resulting delicacy must be eaten within two days, but if you fill it with refined sunflower oil, the shelf life will increase to half a month.

Ingredients:

caviar – 250 g;
water – 250 ml;
salt – 20 g;
sugar – 5 g.

Cooking method:

Separate the eggs from the film, rinse and dry.
Boil water, dissolve the sugar-salt mixture, strain through a sieve or several layers of gauze.
Cool the brine to 30 degrees, pour in the eggs.
Leave for two hours, drain the brine through cheesecloth.
Place the finished delicious dish into jars. Place in the refrigerator to cool.
Spread on buttered sandwiches.

Step by step recipe. Five-minute pink salmon

The whole procedure takes about an hour.

1. Take out two eggs with caviar and rinse in water to wash off the blood.

2. Take gauze, fold it into two layers with a groove and begin to roll out the caviar on it. This is necessary to separate the eggs from the film. The process is not very fast and takes about 10 minutes for a couple of fish from one fish.

3. At the same time, someone is preparing “tuzluk” - a strong salt solution. Salt can be dissolved in cold water, but it is more convenient in hot water. Let the water cool to 30-40 degrees.

4. Dip the caviar, cleared of film, into the brine for 5-10 minutes.

5. Drain the water, transfer the eggs into a gauze bag and hang it on a tree so that all the liquid drains away.

All. After 20-30 minutes the dish is ready.

Frozen pink salmon caviar

Cooking time: 2.5 hours.
Number of servings: 5 persons.
Calorie content of the dish: 1170 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Caviar from frozen pink salmon turns out no worse than when using chilled salmon, if it is defrosted correctly. To do this, place the eggs in the refrigerator at a temperature of up to 6 degrees for eight hours. Such long-term defrosting will preserve the integrity of the eggs and prevent them from bursting due to temperature changes. All you have to do is follow the step-by-step recipe, which will teach you how to cook pink salmon caviar.

Ingredients:

pink salmon caviar – 500 g;
water – 2 l;
salt – 100 g;
sugar - teaspoon;
refined vegetable oil – 40 ml.

Cooking method:

Defrost the product, remove the opaque films - fill with a brine of half water and 35 g of salt. Heat the solution, stir it with a spiral mixer operating at low speed.
Carefully remove the films and pour out the brine. Prepare a new solution in a saucepan using the remaining water and the sugar-salt mixture. Bring to a boil, cool to 30 degrees, let the eggs sit for 20 minutes.
Drain the brine and place the product on a clean towel to dry for 15 minutes.
Place in a jar and fill with oil. After two hours, delicious pink salmon caviar is ready to eat. Store for several months.

Baked pate

How to cook carp caviar? 4 homemade recipes

Oh, how delicious this pike caviar is! We have already provided you with a pickling recipe with a photo, now it’s time to share wonderful recipes with it.

caviar – 1 kg;
breadcrumbs – 6–7 tbsp. l.;
egg – 3 pcs.;
potatoes – 6 pcs.;
lemon juice – 1 tsp;
margarine or butter – 50 g;
greens - a bunch;
salt - to taste;
pepper - at your discretion.

Salt the caviar.
Finely chop the greens.
Mix caviar, herbs, eggs, lemon juice. Salt and pepper.
Grease a baking dish with butter or margarine and sprinkle with crackers.
Place the caviar there. Use a spatula to smooth it out.
Boil the potatoes in their skins, cool, and peel.
Make puree.
Spread the potato mixture evenly into the mold.
Finely chop the remaining butter and place on the potatoes.
Bake in the oven for 15 minutes at 180 degrees.

The pate is simply delicious, and the pike caviar crunches pleasantly on the teeth. It can be spread on sandwiches or eaten as an independent dish.

Recipe for pink salmon caviar Five minutes

Cooking time: 5.5 hours.
Number of servings: 5 persons.
Calorie content of the dish: 1150 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

A quick recipe for pink salmon caviar: Five Minutes is called that because it takes exactly five minutes to prepare the pickling mixture, but the pickling itself lasts longer. This option for processing the delicacy assumes that the delicious caviar will be eaten within a couple of days. It turns out lightly salted, tender and retains its pleasant aroma. Some of it can be filled with oil to preserve it longer.

Ingredients:

red caviar – half a kilo;
salt – 60 g;
sugar – 5 g.

Cooking method:

Clean the eggs from the film and wash the eggs.
Place in a bowl, add salt, sprinkle with sugar, and stir gently.
Cover with a lid or saucer and brine for five hours at room temperature.
You need to cover it so that a slight pressure is created on top.

Recipe for “5-minute salmon caviar”:

Then we need to separate our caviar from the film (I remember in childhood it was separated using a tennis racket), using a spoon, you need to separate the entire film, this is the most difficult thing to prepare

As a result, we got beautiful eggs

Then we throw our caviar into the chilled brine (many people do this by first putting the caviar in gauze, but, unfortunately, I didn’t have gauze)

After 10 minutes (try to make the caviar seem salty to your taste), take out the caviar, if it is in gauze, and let it drain. If not, like mine, then drain the water and let the water drain completely

When the water has drained, add a little vegetable oil. Bon appetit!

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