Methods for Salting Red Caviar
If you have bought freshly frozen salmon-family fish, don't be surprised if you discover red caviar when gutting it. Salting the caviar yourself at home is not difficult. This way, you get a delicious, natural delicacy without preservatives, 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 called "yastiki." These must be removed to obtain cleaned caviar. This task requires patience and care. First, carefully separate the caviar from the membrane with your fingers. Then, place the caviar in a separate container and cover it with cold water.
Using a wooden stick, vigorously stir the mass in one direction. The stick must be cleaned regularly to remove any remnants of the membranes. Afterwards, you will need a sieve with its bottom lined with several layers of gauze (up to 4 layers). Place the caviar in it and let it drain. Then, carefully move the caviar over the gauze so that small pieces of skin and damaged grains remain behind.
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Curing Red Caviar
If you have only a small amount of caviar and want to simplify the cleaning process, you can fill a small bowl with hot water, add salt, and place the yastiki in it. The temperature should be such that you can immerse your hand. In hot water, the membranes are easy to remove, and you only need to take them out by hand, as they are very firm and have an unpleasant taste.
How to Cure Caviar
First, a brine – a so-called "tuzluk" – is prepared. You will need twice as much liquid as caviar. Recipe: two tablespoons of salt and two teaspoons of sugar per glass of water. Prepare the brine by boiling water and adding salt and sugar. Then, let the brine cool to about 40°C and pour it over the caviar. For lightly salted caviar, 10 minutes are sufficient; if you prefer it saltier, wait 20 minutes.
Then, drain the brine and spread the grains on gauze so that excess liquid is absorbed.
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 sealing the jars and placing them in the refrigerator, it is advisable 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 salmon species are suitable for salting: pink salmon, sockeye, coho, Atlantic salmon, or trout. If you specifically buy fish with caviar, you must identify the female. What matters is not the size of the fish, but its scales and shape. Pink salmon, for example, become lighter during spawning season and show light spots. Females have a less arched back and a rounder head.
To avoid spoiling the caviar, do not thaw fish in the microwave or in water. Thawing must be slow: preferably overnight in the refrigerator, then at room temperature. When gutting, proceed carefully 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 dishes from salmon but also make a very healthy and tasty delicacy yourself.
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How to salt red caviar?
Article: How to salt red caviar at home yourself? Simple method for salting. If you want to enjoy the natural taste of homemade red caviar – this is the right way!
