Content of the article:
Hunchy salmon caviar is a rather expensive delicacy that has several ways of cooking. In order for you to choose a suitable recipe, we suggest reading our article and finding out how to pickle salmon caviar at home.
Cooking steps
After purchasing whole, undivided pink salmon for homemade pickling, for many it becomes a pleasant surprise to have caviar in fish. The process of salting the latter consists of several stages:
- defrosting and extraction of caviar from the yastik( film);
- selection and preparation of salt marinade.
At the first stage, it is important not to damage the eggs. To do this, pour unrefined caviar( 500 g) with warm water( 1 l) with salt( 3 tablespoons) and leave for 1-2 hours. 
After that, shift into a colander and pour over hot water. The film is quickly folded and easily removed, and the grains retain their integrity.
If you overheat the eggs in hot water, the eggs will harden.
There are recipes for salting caviar in yastika, but such an ambassador may be uneven, and you will still have to remove the film before use, so it is more expedient to do this before salting.
Salting caviar of pink salmon at home has several cooking technologies. Their main differences: the duration of storage of the finished product and the duration of the salting. Consider in detail each of them.
Before salting caviar, it is recommended to rinse well under water and dry.
Wet Salting
This recipe for salting caviar of pink salmon, which includes a standard set of components: sugar, water, salt . To prepare 100 g of seafood, you need to boil 0.25 liters of water and dissolve 10 g of salt and a pinch of sugar in it( 3-5 g).
Cool the brine to 30-40 degrees, pour caviar. The product should infuse for 2 hours, then it is necessary to drain the liquid. After that, caviar is ready to eat. For taste, you can add spices, squeezed lemon juice, pickled onions, greens, etc.
This way of cooking caviar is considered the most delicious, but at the same time more time-cooked. In addition, it is allowed to store ready-made caviar for only 2 days in an airtight container.
Dry salting
If you want the shelf life of the finished product to be longer than with wet salting, you should salted caviar dry. The finished delicacy can be stored in the refrigerator for up to 2 weeks, which is especially convenient when salting a large amount of caviar.
So, how to pickle red caviar of pink salmon at home using the dry method? To do this, you need the same ingredients as in the wet salting, with the exception of water, you need to add oil instead.
For 100 g of caviar, 5 g of salt( coarse grinding), the same amount of sugar and half a teaspoon of unscented vegetable oil are required. All ingredients should be mixed and placed in the refrigerator for 12 hours, after which the caviar will be ready for use.
Quick pickling
How to pickle red caviar of pink salmon, if it is necessary that the product is ready for use after a few hours? Use this method of salting, which requires only sugar and salt.
For a strong salting 100 g of caviar is recommended to be mixed with 10 g of salt, for medium - from 5-7 g, for weak - from 3-5 g. Add half of a small spoonful of sugar.
Mix everything slowly and thoroughly and place in the refrigerator. The product will be ready after 4-5 hours, which is especially convenient if guests are expected to arrive, or simply do not want to wait long for a long salted caviar. Store ready delicacy is recommended no more than 2 days.
A delicacy will turn out much tastier, healthier and cheaper than store counterparts if it is cooked personally. In our article, we described in detail how to salt salmon caviar at home, as you can see, there is nothing complicated in this, so choose your favorite recipe and enjoy an exquisite delicacy.
