Methods for salting red caviar
If you have bought freshly frozen fish from the salmon family, do not be surprised if you discover red caviar when gutting them. It is not difficult to salt the caviar yourself at home. This way, you get a delicious, natural delicacy without preservatives that you have prepared with your own hands! Read our recommendations on how to salt red caviar. In this article, you will also learn more about the health benefits of red caviar.
First, the caviar must be prepared for salting. Inside the fish's belly, the caviar is contained in two membrane-like sacs known as "yastiki." These must be removed to obtain cleaned caviar. This work requires patience and care. First, carefully separate the caviar from the skin with your fingers. Then, place the caviar in a separate container and pour cold water over it.
Using a wooden stick, stir the mass vigorously in one direction. The stick must be cleaned regularly to remove remains of the membranes. After that, you need a sieve with the bottom lined with several layers of cheesecloth (up to 4 layers). Add the caviar and let it drain. Then, move the caviar gently over the cheesecloth so that small skin remains and damaged grains are left behind.
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Curing red caviar
If you only have a small amount of caviar and want to make the cleaning process easier, you can fill a small bowl with hot water, add salt, and put the yastiki in it. The temperature should be such that you can dip your hand in it. In hot water, the membranes are easy to remove, and you only have to take them out by hand, as they are very tough and have an unpleasant taste.
How to cure caviar
First, a brine – a so-called "tuzluk" – is prepared. You need twice as much liquid as caviar. Recipe: two tablespoons of salt and two teaspoons of sugar per glass of water. Make the brine by boiling water and adding the salt and sugar. Then, let the brine cool to approx. 40°C and pour it over the caviar. For lightly salted caviar, 10 minutes are sufficient; those who prefer it more seasoned should wait 20 minutes.
Then, drain the brine and spread the grains out on cheesecloth so that excess liquid is absorbed. Producers use a similar brine on an industrial scale – read more about how caviar is harvested and processed.
Now prepare the storage containers: glass jars with lids are best. Rinse them with boiling water, let them dry, and coat the surface with olive oil. Before closing the jars and placing them in the refrigerator, it is recommended to cover the caviar with a little extra oil. The caviar is ready to eat after 3–4 hours.
After curing, the shelf life is limited. It is best to enjoy the caviar within 2–4 days. All types of salmon are suitable for salting: pink salmon, sockeye, coho, Atlantic salmon, or trout. If you are specifically buying fish with caviar, you must identify the female. It is not the size of the fish that is decisive, but the scales and shape. Pink salmon, for example, become lighter during the spawning season and show light spots. Females have a less high back and a rounder head area.
To avoid spoiling the caviar, you must not thaw fish in the microwave or in water. Thawing must be done slowly: preferably overnight in the refrigerator, then at room temperature. You must proceed carefully when gutting to avoid damaging the yastiki. It is best to start along the back.
With this knowledge of how to cure red caviar, it is not difficult to master the practical part. In the end, you can not only prepare delicious salmon dishes but also make a very healthy and tasty delicacy yourself.
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How do you salt red caviar?
Article: How can you cure red caviar yourself at home? Simple method for curing. If you want to enjoy the natural taste of homemade red caviar – this way is just right!
