The best simple recipes for salting caviar carp

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Dry salting

First you need to cut the fish. Cut it from the side of the abdomen and remove the bags of caviar.

Make a incision carefully so as not to damage the gallbladder. Otherwise, the caviar will turn out to be bitter and unsuitable for consumption.

Wash out the yards should be thoroughly washed under running water. Cleaning them from the film is unnecessary. Caviar will salted right in it.

Now take a deep aluminum pan and pour the salt to the bottom. Layer should be at least 1 cm thick. Lay yastks on top and sprinkle with salt( 2-3 mm) again. And so on to the very end.

Place the pot in the refrigerator or in any other cool place for 3-5 days. After the specified time, drain the brine from the tank, remove the waste and rinse them twice under warm water.

Now take the glass jars and scald them with boiling water. Spread caviar in containers, pour sunflower oil, lemon juice( 1 tablespoon), red pepper( at the tip of the knife) on top, roll up and put in any cool place.

Salting with cooking brine

Here is another simple recipe for salting caviar carp. For him you will need products:

• carp caviar - 500 gr.;
• water - 5 glasses, or 1 liter of 250 ml;
• salt - 5 tbsp.l;
• bay leaf;
• peppercorns - 5-6 pieces;
• lemon juice;
• red pepper;
• 3 tbsp.lsunflower oil.

First you need to release the eggs from the film. Place the bags in a colander and cut them. Now gently and slowly wipe the eggs so that the entire film remains on the surface of the sieve, and the eggs pass through the grate and become grainy.

The diameter of the colander holes must be larger than the diameter of the eggs.

The next stage of salting is preparation of brine - saline for caviar cleaning. To do this, put on the stove a pot of water( 1 cup).Pour into capacity 1 tbsp.lsalt and mix.

When the liquid boils - fill it with caviar. Stir in caviar with a fork for several minutes until hot water covers all the eggs. Leave the container for 20 minutes, covered with a lid.

Then drain the excess liquid and prepare a new solution, again leave for 20 minutes. And so 3 times until the water becomes clear. After that, throw caviar into a colander, so that excess moisture is removed.

Put the water on the stove again. Add peas and bay leaves. Boil a few seconds, remove the container from the stove and allow the liquid to cool. Now fill the brine with caviar and put it in the fridge for the night. The next morning drain the liquid, fill the dish with vegetable oil, sprinkle with lemon juice, season with red pepper. Caviar is ready to eat.

Recipe for salting caviar at home can be a little diversify. Scald the banks with boiling water, pour 2 tablespoons of oil into the bottom. Fill the jar with about 75% of the previously cleaned film and dried caviar, add 1 tsp.salt, a pinch of red pepper and mix thoroughly. Now fill the jar to the end and pour sunflower oil on top( 5 mm above the level of caviar).Tightly close the container with a lid and place in the refrigerator overnight. In the morning the dish is ready to eat.

If all the used inventory - colander, fork, spoon, lids, cans - is sterilized, then this will prolong the shelf life of the finished product by more than 1 month.

Classic salting of

caviar

Here is another simple way to pickle carp caviar at home. Prepare for the recipe:

• 400 gr.sazanna caviar;
• 2 tbsp.lsalts;
• 2 onions;
• 2 tbsp.lsunflower oil;
• lemon juice, or vinegar - 40 ml.

Put the peeled caviar in a container and sprinkle with salt. Capacity in the refrigerator for 4-6 hours. After the specified time, get the caviar, put it in a bowl and pour it with vegetable oil, lemon juice. Now the turn of onions. Grate it with a grater and mix with caviar mass. To get a delicious breakfast pate, grind the mixture in a blender.

To clear the caviar from the film, you can use a meat grinder.

Salted carrot caviar

The question of how to pickle pheasant caviar in the home quickly, there is an answer - take the salt. The recipe is quite simple, and most importantly - the dish can be consumed after 30 minutes. Pure caviar with brine. For its preparation should take:

• 1 liter of water;
• 60-70 gr.salts;
• 3 black peppercorns;
• Lavrushka - 2 pcs.

Add all ingredients to the water, stir, bring the mixture to a boil. Pour the caviar with the obtained brine, cover with a lid, leave to pickle for half an hour. Now filter with a sieve. Caviar is ready to eat. Store the finished product in the refrigerator should be no more than 3-4 days.

We hope that you will no longer have a question on how to pickle salted caviar. Enjoy your meal!