The abundance of different types and brands of red caviar on counters of shops shakes imagination. Beautiful, tasty, useful, it will well look both on sandwich, and on a holiday table in a crystal vase. Red caviar is got from the Far East red breeds of salmons (a chinook, a Siberian salmon, a humpback salmon, a salmon, a silver salmon). That is considered the best that from a humpback salmon. How to do a delicacy in house conditions?
It is required to you
- caviar
- salt,
- sugar
- capacity for a pickles
- gauze/sieve
- water
Instruction
1. Take yastyk with caviar. Yastyk is a film sack in which fish carries caviar. Separate caviar from a film surface.
2. Wipe caviar through a special sieve with the cells corresponding to the size of berries. If there is no sieve – it doesn't matter. The usual racket will be suitable for badminton. Accurately wipe caviar through a racket, having substituted from below capacity for berries. Films will remain on a racket, and berries will pass through openings already cleaned.
3. In advance sterilize banks where you will put ready caviar. That caviar wasn't gone, banks scald boiled water or will sterilize hot steam.
4. Start salting. It happens several types. We will consider two main types of salting red caviar.
5. Take 3 tablespoons of salt and 2 tablespoons of sugar on each kilogram of crude caviar. Accurately mix all this and place in the sterilized banks. Remove banks in the fridge for 4-5 days. After that caviar can be eaten. Such delicacy possesses a short period of storage, but it much more gentle, fresh also smells of the sea.
6. The second salt method following. Put a kartoshina or fresh egg in capacity. They have to be washed well up and dried up. Pour water. Put, stirring slowly, in capacity salt in such quantity, so far egg or a kartoshina won't emerge. Take out egg/potato. Boil salty liquid about 3-5 minutes. Let's liquid cool down up to 25-40 degrees. Brine for salting is ready, it there have to be about 3 parts on 1 part of caviar. Put in brine the caviar which is already peeled from films for 5-7 minutes. Merge everything through a gauze or a small sieve. Let's flow down to residues of water. Caviar is ready. It is possible to put after that it in the sterilized banks and to roll up. Don't forget to place caviar in banks in the fridge or a cellar. Is the caviar made thus, it is possible in two days. This way of preparation of red caviar allows it to be stored much longer.
7. For very long storage red caviar is cooked in the second way, keeping it in brine of 20-25 minutes. It will much more be salted and the term of its storage will increase. Salt – the main preservative for red caviar. If you plan it to eat at short notice, then it is possible to salt in the second way within 5 minutes, to spread out on jars and to preserve in the fridge only 2-3 hours.