Red caviar is a healthy product, saturated with many vitamins and minerals. This appetizer is great for enriching the daily diet, and it can also be served at the festive table. It’s easy to cook such a delicacy at home with a simple step-by-step recipe.
Selection and preparation of ingredients
Pink salmon is suitable for salting caviar. It is advisable to purchase fish in frozen form or freeze it before cooking. When buying, it is important to pay attention to the smell of the product - it must be fresh and specifically “fishy”. Salt for salting, you need to choose a large, vegetable oil - refined, without a pronounced aroma.
Important! You can distinguish a female pink salmon from a male in the shape of a head. In females, it is more rounded, without a growth on the upper jaw.
Salmon caviar salting
To properly salt the caviar product, you can use the quick way. A dish prepared in this way is light-salted and very tender.
However, first you need to prepare the necessary inventory in advance:
- a bowl;
- a cup;
- a tablespoon;
- strainer;
- paper towels;
- cans for finished caviar.
Having prepared everything you need, it remains only to follow the step by step instructions.
Quick way to salting
250 g20 min.
fresh-frozen salmon caviar
200 g
warm boiled water
2 l
vegetable oil
1 tbsp. l
Nutritional value per 100 g:
Remove the fish from the refrigerator and allow to thaw after freezing. Cut the carcass by making a longitudinal incision on the belly.
Carefully remove the caviar.
Pour 1 liter of warm water into a bowl, pour 1 tbsp. l salt and mix.
Place caviar in a container with salt water and soak for 5 minutes.
Carefully clean the eggs from the film.
Put in a sieve and rinse under running water.
Pour 1 liter of warm water into an empty bowl, add 3 tbsp. salt, mix. Salt the product for a quarter hour.
Strain through a sieve and allow excess water to drain.
Spread a paper towel, and lay eggs on it, evenly distributing on the surface.
Cover with a dry paper towel and, curled up, pour into a small jar or cup.
Pour into a container of 1 tbsp. vegetable oil and mix gently.
Remove the fish from the refrigerator and allow to thaw after freezing. Cut the carcass by making a longitudinal incision on the belly.
Carefully remove the caviar.
Pour 1 liter of warm water into a bowl, pour 1 tbsp. l salt and mix.
Place caviar in a container with salt water and soak for 5 minutes.
Carefully clean the eggs from the film.
Put in a sieve and rinse under running water.
Pour 1 liter of warm water into an empty bowl, add 3 tbsp. salt, mix. Salt the product for a quarter hour.
Strain through a sieve and allow excess water to drain.
Spread a paper towel, and lay eggs on it, evenly distributing on the surface.
Cover with a dry paper towel and, curled up, pour into a small jar or cup.
Pour into a container of 1 tbsp. vegetable oil and mix gently.Video recipe
Caviar storage features
The product, placed in the refrigerator, is able to maintain freshness for no more than one week. If you plan to store for a longer period, it is recommended to place it in containers and put it in the freezer. It should also be borne in mind that caviar should not be thawed at room temperature. Do this exclusively on the top shelf in the refrigerator.
Did you know? Pink salmon meat and caviar are rich in protein, which is why they are excellent for nutrition of athletes. On the contrary, those who are on a diet are not recommended to include a gourmet product in their diet.
This is due to a sharp temperature drop, which destroys the eggs, as a result of which they crack. Such a product is not suitable for consumption. Salt the caviar part of the fish at home is quite easy. Frozen pink salmon is suitable for quick cooking. It is recommended to store the finished product in freezing conditions.
