7 ways to deliciously pickle pink salmon caviar at home

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Cook caviar quickly or slowly, in brine or under pressure, with butter or soy sauce. You'll like it.

How to choose fish with caviar

Look for the female. It has a rounder head without the characteristic protrusion of males on the upper jaw.

Freshly chilled fish should be firm with a smooth and intact skin, pink gills and shiny eyes. She smells naturally, indistinct.

Choose frozen with even and uniform ice cover.

What you need to know before salting pink salmon caviar

1. For quick salting methods (up to 15 minutes) use only chilled caviar. A thawed person needs a longer ambassador: you do not know how many times you have frozen and how the fish were stored.
2. Use fine to medium salt without iodine or other additives.
3. When you get the eggs out of the fish, try not to damage the gallbladder. Otherwise, spoil the taste.
4. Only thaw caviar in the refrigerator. Do not use warm water or microwave oven.
5. Do not salt broken eggs and remove those damaged during cooking.

How to remove the shell from caviar

If you do not remove the shell - the yastyk, the caviar will be sticky and, possibly, bitter. You can get rid of the film during preparation or already in the process of salting - it all depends on the recipe.

Before peeling off the shell, rinse the caviar sacs, if they are intact.

Method 1. Using a screen, grate or grater

The shaker is a special sieve for separating the caviar from the shell. Place a yast on it and start rubbing gently. Quite quickly, all the eggs will go through the holes, and the film will remain in your hands.

If there is no screen, use the wrong side of a coarse grater or a grate with rather large meshes.

Method 2. In brine

Dissolve 1 tablespoon of salt in 2 glasses of room temperature water. Put the yastiki in the solution for a couple of minutes.

Then beat the caviar lightly with a fork or whisk until the shell comes off.

Method 3. Using a mixer

Beat the caviar with the batter attachment for a few seconds at minimum speed.

The film should be wrapped around the whisk.

How to pickle pink salmon caviar in a film

This is the easiest way: you simultaneously peel the caviar from the film and add salt to it. As a result, you get a delicate salty taste.

Ingredients

• 7 tablespoons of salt;
• 1 tablespoon sugar
• 1 liter of water;
• 200 g of unpeeled pink salmon caviar.

Preparation

Combine salt, sugar and water. Boil, cool to 40-50 ° C and pour the yastyki for 10-15 minutes.

Stir the caviar slowly with a fork all this time. When the film is wrapped around the prongs, just pull it out.

Then put the caviar in a colander or sieve and wait for all the liquid to drain. Remove any remnants of the shell, if any.

How to quickly pickle pink salmon caviar

In just an hour, you will cook delicious and crumbly salmon caviar.

Ingredients

• 1 liter of water;
• 400 g of salt;
• 300 g of peeled pink salmon caviar.

Preparation

Boil water and salt and cool to room temperature.

Place cheesecloth in a deep bowl so that the edges hang outward. Put the caviar in it and cover with the solution for 7-8 minutes.

Lift the cheesecloth by the edges, and then hang or transfer to a colander. Leave it on for 30-40 minutes to drain the water.

How to salt pink salmon caviar with sugar

Another quick pickling option with ingredients found in every kitchen. It will take no more than an hour to cook delicious pink salmon caviar.

Ingredients

• 1 liter of water;
• 200 g of salt;
• 100 g sugar;
• 200 g of peeled pink salmon caviar.

Preparation

Put salt and sugar in the water, and then boil for 10-15 minutes.

Fill the caviar with the chilled solution for 6-7 minutes. Then fold in a colander and leave until all the liquid has drained.

How to pickle pink salmon caviar with oil

A simple recipe with which caviar will be ready overnight. The oil will give the eggs a beautiful shine and a very appetizing look.

Ingredients

• 300 g of salt;
• 3½ liters of water;
• 200 g of peeled pink salmon caviar;
• 1 teaspoon olive oil

Preparation

Dissolve the salt in water. Place the caviar in a deep bowl, cover with brine and leave for 8-10 minutes. Stir occasionally.

Drain the caviar in a colander and rinse with cold water.

Cover the colander with cling film, place in a bowl so that there is enough room for the dripping liquid, and put in the refrigerator.

After 8-12 hours, transfer the caviar to a glass jar, add the olive oil and stir.

How to salt pink salmon caviar with sugar and butter

Immediately after salting, you will not be able to taste the caviar, you will have to wait. But the taste will turn out to be rich and moderately salty.

Ingredients

• 250 ml of water;
• 2 teaspoons of salt
• 1 teaspoon sugar
• 100 g of peeled pink salmon caviar;
• 1 tablespoon olive oil

Preparation

Dissolve salt and sugar in cold water.

Put the caviar in a glass jar and fill it with brine to the brim. Close the jar with a lid and refrigerate.

After 3-4 hours, discard the caviar in a colander and wait for all the liquid to drain. Add oil and stir.

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How to pickle pink salmon caviar without water

The peculiarity of this method is the absence of brine. The caviar is salted without water under not too heavy pressure, and therefore the taste is richer in comparison with the fast methods.

Ingredients

• 250 g of peeled pink salmon caviar;
• ½ tablespoon of salt;
• ½ teaspoon sugar.

Preparation

Place the caviar in a shallow bowl. Add salt and sugar and stir.

Put a saucer on top, and put oppression on it, for example a glass of water. Put the structure in the refrigerator for 4-5 hours.

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How to pickle pink salmon caviar in Japanese

The shells of the eggs are saturated with the sauce, and the natural taste will remain inside. This will make the caviar slightly darker.

Ingredients

• 3 tablespoons of soy sauce
• 2 tablespoons of sake;
• 100 g of fresh peeled pink salmon caviar.

Preparation

Combine soy sauce and sake. Boil and then cool to room temperature.

Place the caviar in a plastic container or glass jar. Fill with brine so that it is completely covered.

Close the lid tightly and refrigerate for 12 hours.

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How and how much to store salted pink salmon caviar

Store salted pink salmon caviar in the refrigerator for no more than 1-2 days. Due to the lack of preservatives, it cannot stay for long.

Use olive oil to extend the shelf life to 5-7 days. Fold the caviar in a glass jar to the very top, tamp it lightly and pour in about 2-3 tablespoons of oil. If there is not enough caviar, the oil will simply flow down and a protective film will not form.

Close the jar with a lid and refrigerate. After unsealing, try to eat the caviar within 1–2 days.

To preserve the salted caviar for 1–2 months, place it in small plastic containers. Close the lids, leave in the refrigerator for 12 hours, and then put it in the freezer.

Defrost gently before use: leave for 10-12 hours in the refrigerator compartment.

What to do if caviar seems too salty

Put some caviar in a bowl and cover with cold boiled water. Mix gently. Taste after 5-7 minutes. If you like, drain the water. No - wait a little longer, and then put it in a colander or gauze so that all the liquid is glass.

Do not rinse all salted caviar in advance, otherwise it will quickly deteriorate.

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