7 simple and delicious ways to pickle salmon caviar at home
Educational Program Food / / December 19, 2019
Cook the eggs quickly or slowly, or in brine under the yoke, oil or soy sauce. You'll like it.
How to choose fish with caviar
Look for the female. She has a round head without the characteristic male protrusion on the upper jaw.
fresh chilled fish must be flexible with a smooth and undamaged sandpaper, pink gills and shiny eyes. It smells it naturally mild.
Frozen choose a smooth and homogeneous ice.
What you should know before you add salt salmon caviar
- For the quickest ways to salting (up to 15 minutes) take only chilled caviar. Thawed need a longer Ambassador: you do not know how many times and how the fish was frozen stored.
- Use salt small or medium ground without iodine and other additives.
- When you get the eggs of fish, try not to damage the gallbladder. Otherwise spoil the taste.
- Defrost only spawn in the refrigerator. Do not use warm water or the microwave.
- Do not add salt to the eggs burst and remove damaged during cooking.
How to remove the shell with caviar
If you do not remove the skin - yastiks, caviar is matted and possibly bitter. Get rid of the film can be in preparation or already in the process of salting - it all depends on the recipe.
Before removing the shell wash roe sacs if they are whole.
Method 1. With grohotki, grating or grater
Grohotka - a special sieve to separate the shell from the egg-bearing grains. Put it yastiks and begin to gently wipe. Fairly quickly all the eggs go through the holes, and the film will be in your hands.
If grohotki not, use the underside of a large grater grate or with a rather large cells.
Method 2. In saline
2 cups of water in room temperature dilute 1 tablespoon salt. Yastiks Put the solution in a couple of minutes.
Then lightly beat the eggs with a fork or whisk until the shell does not come down.
Method 3. With the mixer
A few seconds whisk eggs nozzle for batter at the minimum speed.
The film should wrap around the corolla.
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How to pickle eggs salmon in the film
This is the easiest way: you simultaneously clean the eggs from the film and salted it. But in the end you get a gentle salty taste.
Ingredients
- 7 tablespoons of salt;
- 1 tablespoon sugar;
- 1 liter water;
- 200 g of crude salmon roe.
preparation
Connect the salt, sugar and water. Boil, cool to a temperature of 40-50 ° C and pour yastiks 10-15 minutes.
All this time, slowly stir the eggs with a fork. When the film is wound around the teeth, simply you remove it.
Then fold the eggs in a colander or sieve and wait until all the liquid stechot. Remove the remains of the shell, if any.
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How quickly pickle salmon caviar
In just one hour you will prepare tasty and crumbly salty salmon caviar.
Ingredients
- 1 liter water;
- 400 g of the salt;
- 300 g of purified salmon roe.
preparation
Boil water with salt and cool to room temperature.
In a bowl place the cheesecloth so that its edges were hanging out. Put it in the eggs and pour the solution for 7-8 minutes.
Lift the cheesecloth over the edge, and then suspend, or transfer to a colander. Leave on for 30-40 minutes so that the water glass.
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How to pickle eggs salmon with sugar
Another embodiment of the rapid salting with ingredients that exist in each kitchen. To prepare delicious salmon caviar will leave no more than an hour.
Ingredients
- 1 liter water;
- 200 g of the salt;
- 100 g of sugar;
- 200 g of purified salmon roe.
preparation
In place salt water and sugar, and then boil for 10-15 minutes.
Pour the eggs chilled solution for 6-7 minutes. After the fold in a colander and leave until all the liquid stechot.
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How to pickle eggs salmon oil
A simple recipe with which eggs will be ready for the night. The oil will give the eggs a beautiful shine and a very appetizing appearance.
Ingredients
- 300 g of the salt;
- 3½ liter of water;
- 200 g of purified salmon eggs;
- 1 teaspoon olive oil.
preparation
Dissolve the salt in water. Put the eggs in a bowl, pour the brine and let sit for 8-10 minutes. Stir occasionally.
Fold eggs in a colander and rinse with cold water.
Cover the colander with cling film, put in a bowl so as to have enough space for the flowing liquid, and store it in the refrigerator.
After 8-12 hours Transfer eggs in a glass jar, add olive oil and mix.
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How to pickle eggs salmon with sugar and butter
Immediately after salting try to spawn will not work, will have to wait. But the taste of a saturated and moderately salty.
Ingredients
- 250 ml of water;
- 2 teaspoons of salt;
- 1 teaspoon of sugar;
- 100 g of purified salmon eggs;
- 1 tablespoon olive oil.
preparation
Dissolve the salt in cold water and sugar.
Lay eggs in a glass jar and fill to the brim with brine. Close the jar and refrigerate.
After 3-4 hours the eggs in a colander fold and wait until all the liquid stechot. Add the butter and mix.
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How to pickle eggs salmon without water
The peculiarity of this method - the absence of brine. Caviar is salted without water under the oppression is not too heavy, but because the taste is a more saturated than a fast way.
Ingredients
- 250 g of purified salmon eggs;
- ½ tablespoon salt;
- ½ teaspoon of sugar.
preparation
In a shallow bowl, place the eggs. Add salt and sugar and mix well.
Cover with a saucer and put it on the yoke, for example a glass of water. Clean design in the refrigerator for 4-5 hours.
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How to pickle eggs salmon in Japanese
Shell eggs to be fed with sauce and continue inside the natural taste. Thus eggs become slightly darker.
Ingredients
- 3 tablespoons soy sauce;
- 2 tablespoons sake;
- 100 g of purified fresh salmon roe.
preparation
Mix the soy sauce and sake. Boil and then cool to room temperature.
Combine eggs in a plastic container or a glass jar. Pour the brine so that it was completely covered.
Close the lid and put in the refrigerator for 12 hours.
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How and how much to store salted salmon roe
Keep salty salmon spawn in the refrigerator no more than 1-2 days. Due to the lack of preservatives, it can not lie for a long time.
To prolong the shelf life of 5-7 days, use olive oil. Combine eggs in a glass jar to the top, and gently tap pour about 2-3 tablespoons of butter. If the calf is small, the oil just stechot down and the protective film is not formed.
Close the jar and store in refrigerator. After printing, try to eat the eggs for 1-2 days.
To keep salty eggs for 1-2 months, spread it on a small plastic container. Close the lid, leave in the fridge for 12 hours, and then store it in the freezer.
Before using, thaw in the power saving mode: leave on for 10-12 hours in the refrigerator compartment.
What if caviar seems too salty
Put some eggs in a bowl and cover with cold boiled water. Gently mix. After 5-7 minutes, try the taste. If you like, pour out the water. No - wait more, and then fold in a colander or cheesecloth to all glass liquid.
Do not wash the whole pickled eggs in advance, otherwise it will deteriorate rapidly.
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