All of us are used to buying caviar factory jars.However, it is not always a very pleasant taste.If you like to create your own culinary delights, be sure to read our steps below for salting trout caviar at home.
Red caviar - one of the most delicious fish delicacies, without which it can not do any feast or home celebration.There Caviar on the table - then life is good!
Buying caviar in the shop, we are confident that this is a caviar Far Eastern Sakhalin salmon or chum.However, in most cases, in 140-gram jar of caviar we get a trout - one of the brightest representatives of the salmon family.
How to select eggs for salting
to the final product has gained excellent taste and stored for a long time, it is important to choose the right eggs for salting.It is of three kinds:
- yastik ikra- "raw", which is washed and salted directly in Pleven, kept no longer than a month and has a specific taste;
- Pressed caviar - salted in special solutions and compressed until smooth.It is delicious and can be stored for about a year;
- granular caviar - ripe, well-treated with salt and butter caviar homogeneous mass of grains, which are easily separated from each other and different delicate taste.
How to pickle eggs trout?
Lovers of red caviar, with the sad experience of tasting caviar counterfeiting and forgery, are asking: how salted trout spawn in the home, improving its taste and quality?
man for centuries dating with red caviar invented a lot of its original recipes for pickling at home and learned how to do it surprisingly tasty.
For any of the recipes salting roe trout need a glass pan or bowl for washing eggs mesh or cheesecloth, salt, sugar and vegetable oil.Glass containers are ideal for pickling, as it is sanitary ware, does not absorb odors, does not emit harmful substances and do not come with the products of a chemical reaction.
salting process is simple, but it is important to accurately and consistently perform all the steps in order not to damage the delicate product and get the best taste of the product without losing the taste and nutritional properties.
Stage One.Flushing caviar grains
If you do not have a special strainer to wash the eggs, try to release the eggs from the chaff (yastiks) manually - most importantly they are not damaged.To accelerate the process, use warm (not hot!) Water.Yastik bag with caviar is lowered into a pot of water, eggs and cleans with hymen easier.Then rinse with a lot of caviar cold water in a colander.
Step Two.Salting caviar
for pickling eggs, you will need to make a brine of water, sea salt (50-70 g / 1 liter of water) and sugar (in a ratio of 1: 2).The warm brine caviar dip and will hold it there for 10-20 minutes, depending on what degree of salinity to your taste.
Brine Drain through a colander or sieve, salted eggs Put in a glass bowl and let it cool down for 2-4 hours in the refrigerator, covered.
Another way of salting
This method is universal, as it allows to clean the eggs from the film already in the process itself salting.The high glass pot must be filled with brine (per liter of water - 12 tablespoon of salt and a teaspoon of sugar) and bring it to a boil, salt and sugar to dissolve completely.Then cool to 50-60 degrees.
The warm brine soak yastiks with caviar and start beating them whisk.During this treatment, the film will gradually be wound on the corolla, releasing eggs without damage.After the film will be completely removed, the eggs should be every 5 minutes, to taste, to determine the degree of salting.Maximum 20 minutes the brine is discharged through a colander.Caviar is ready!
Remember, in this recipe, salting eggs stored for a long time can not be - trout caviar should be eaten within 2-3 days.Its also a good idea to freeze in the fridge - the taste quality remain at defrosting.
- Red caviar trout can be stored in the refrigerator no more than 2.5 months;
- If you accidentally overshoot the eggs, the salt is partially removed brew tea or boiled water.
Some facts about trout
Trout - a freshwater red fish, which is spread all over the world - from the Atlantic to the Pacific.Trout roe, unlike roe of salmon sea and ocean is considered the smallest in size - a translucent grain yellow-orange color, having a total of 2-3 mm in diameter.
«Small caliber" is not reflected in its taste and beneficial.Moreover, the smaller it is, the tastier.Each spawn a third consists of pure protein, the full list is full of vitamins, minerals and fatty acids.The product is perfectly absorbed by the body and is useful for people of all ages.
prevention of atherosclerosis, and immunodeficiency, and improve the quality of blood circulation, strengthen the musculoskeletal system and vision, nerve tissue and cell membranes, reducing cholesterol in the body - all properties of red caviar, which is considered the perfect food.The main thing - do not overdo it!
Primary red caviar far in appearance and taste from what we are used to eating.Extract from the trout, it is enclosed in a film bag and completely tasteless.It needs to be cleaned of chaff and salt, but such a "five-minute" will have an unusual taste and shelf life of no more than a day!Only after careful screening, washing, salting and preservation factory way it becomes a product, to which we are accustomed.
In this video you can see another original way of salting eggs.