If caviar comes across when cleaning fresh pink salmon, it is not necessary to dispose of it. It is better to make tasty and healthy salting from this product. How to cook this appetizer at home, as well as about some of the nuances of the preparation of raw materials - read below.
Selection and preparation of ingredients
It is better to buy red fish from a trusted supplier. To extract caviar from the belly, a long longitudinal incision is made on it, and then the insides are pulled through it with the hand without damaging the film.
Important! When cutting the abdominal cavity of a fish, one should act very carefully so as not to damage the tissues covering the eggs. Otherwise, the product will get a bitter taste.
Next, clean the pails, for which you will need to pre-cook the brine (brine) - dissolve 2 tbsp in 1 liter of water. l salt and boil. The raw materials are placed in a hot solution, stirred with a fork, wait 10 minutes, then the liquid is drained and the product is washed under running water.
Salmon recipes for salmon caviar
The ambassador of the raw material in question can be produced using two technologies. The first option, classic, involves the preparation of a brine. The second recipe - dry salting, will allow you to cope with the task a little less quickly, but you will not have to spend time cooking salt solution.
Classic ambassador
200-300 g30 minutes
refined vegetable oil
0.5 tsp
Nutritional value per 100 g:
Boil the water. Dissolve salt in a hot liquid. Cool the brine to about +50 ... + 60 ° C and place the raw materials in it.
Wait 15 minutes, then drain the liquid. Place the raw materials on a paper towel to remove excess brine.
Put the prepared snack in a plate, pour with vegetable oil and mix.
Boil the water. Dissolve salt in a hot liquid. Cool the brine to about +50 ... + 60 ° C and place the raw materials in it.
Wait 15 minutes, then drain the liquid. Place the raw materials on a paper towel to remove excess brine.
Put the prepared snack in a plate, pour with vegetable oil and mix.Did you know? It is customary to combine red caviar with champagne. And for those who do not drink alcohol, you can replace it with green tea or cool mineral water.
Video recipe
Dry ambassador
200 g10 minutes
Nutritional value per 100 g:
- Fold the main ingredient into a deep cup.
- Salt and add sugar to the caviar.
- Mix the contents of the cup thoroughly so that all fractions of the raw material are evenly coated with spices. Cover the container with gauze.
- Put the appetizer in the refrigerator for 5 hours.
- After the specified time, the product will be ready for use.
Important! After dry salting, before eating, caviar should not be washed additionally. Spice fractions have time to dissolve during infusion.
Features of storage of pink salmon caviar
If you decide to salt the product in question at home, you should know that there are several ways to store it, depending on which, the duration of suitability for food will differ.
Conditions and shelf life of snacks:
- at a temperature within 0 ... + 6 ° С - from 4 to 10 days;
- if you freeze a delicacy - up to 6 months.
Salting red fish’s pails, such as pink salmon, is quite easy at home, especially if you follow the step-by-step instructions above.
Did you know? To completely saturate the human body with all the missing vitamins and minerals, it is enough to eat 200 g of red caviar per week.
This appetizer can be used for making sandwiches at various celebrations. The most important thing is that it cannot be distinguished from salmon caviar in taste, but in terms of cost it is much cheaper and, moreover, more useful than that bought in a store.
