How to pickle pink salmon caviar at home

In addition to the fact that pink salmon is a very tasty fish, it contains a lot of caviar, which can always be salted at home. It turns out to be a delicacy no worse than store-bought. We have collected 8 quick ways to pickle caviar that you can easily repeat.

How to properly salt fresh pink salmon caviar?

Home-salted pink salmon caviar turns out tasty, natural, without harmful preservatives. If you are lucky enough to find caviar in fish, then do not rush to get rid of it. We will tell you how to properly pickle caviar in this recipe.

1. 
   How to quickly and tasty pickle pink salmon caviar at home? Dissolve 20 grams of salt in 350 milliliters of warm water. Place pink salmon caviar into the saline solution. Leave for 5 minutes.
2. 
   After this, carefully separate the caviar from the shell. Hold the film on one side and squeeze out the eggs with your fingers. Rinse the caviar 3-4 times under running water.
3. 
   Dissolve the remaining salt in 350 milliliters of warm water, immerse the caviar in the solution for 15 minutes. Then drain it in a colander.
4. 
   Transfer the caviar to a bowl, add vegetable oil and stir.
5. 
   Salted pink salmon caviar is ready, store it in the refrigerator for several days.

Bon appetit!

How to salt frozen pink salmon caviar at home?

Red caviar is always associated with luxury or celebrations. And New Year's celebrations are simply unimaginable without sandwiches with red caviar. This delicacy can easily be pickled at home.

Cooking time: 12 hours.

Cooking time: 30 min.

Servings: 1.

Ingredients:

• Pink salmon caviar – 100 gr.
• Salt – 1.5 tsp.
• Sugar – 0.5 tsp.
• Sunflower oil – 1 tsp.
• Water – 500 ml.

Cooking process:

1. Leave frozen caviar at room temperature until it completely melts.

2. Heat the water to 50 degrees, add a teaspoon of salt, stir.

3. Lower the eggs into the water, carefully begin to sort them with your fingers, the eggs will begin to separate from the shell.

4. After this, drain the caviar in a colander and remove the remaining films.

5. Pour the remaining salt and sugar into the bottom of a suitable sized glass jar. Then pour in 100-150 milliliters of cold water and stir.

6. Place the peeled caviar in a jar.

7. Close the jar tightly with a lid and refrigerate for 12 hours.

8. After this, drain the caviar in a colander to drain the liquid, transfer it again to a clean, dry jar, and add vegetable oil. Store caviar in the refrigerator for no more than 3 days.

Bon appetit!

Salted pink salmon caviar - five-minute recipe

The process of salting caviar is not very complicated and time-consuming. And according to this recipe you will get natural lightly salted caviar in just 5 minutes.

Cooking time: 20 minutes.

Cooking time: 15 minutes.

Servings: 1.

Ingredients:

• Pink salmon caviar – 100 gr.
• Salt – 5 gr.

Cooking process:

1. Remove the shell from the caviar, wash and dry.

2. Place the caviar in a bowl, add salt, mix well and leave for 5 minutes.

3. Rinse the caviar with cold water, place in a colander to drain the liquid.

4. Dry the caviar on paper towels.

5. Store salted caviar in a glass container in the refrigerator.

Bon appetit!

How to salt pink salmon caviar using the dry method?

Pink salmon caviar is healthy, nutritious and tasty. But in stores this product has a fairly high price. If you have fresh caviar, you can salt it at home yourself without much difficulty.

Cooking time: 70 min.

Cooking time: 50 min.

Servings: 1.

Ingredients:

• Pink salmon caviar – 100 gr.
• Salt – 1 tsp.
• Sugar – 0.5 tsp.
• Vegetable oil – 0.5 tsp.

Cooking process:

1. Place the oysters in warm water and leave for 3-4 minutes. After this, carefully, trying not to damage the eggs, separate the eggs from the film.

2. Then rinse the caviar and drain in a colander.

3. Transfer the caviar into a container, add salt and sugar, stir and leave for 5 minutes. Repeat the infusion and stirring procedure 3 times.

4. After this, place the caviar on a strainer or grill to get rid of the released moisture.

5. Grease the walls of the storage container with vegetable oil and transfer the caviar into it. To prevent the caviar from sticking together, you can add a little vegetable oil to the caviar itself. Store the delicacy in the refrigerator.

Bon appetit!

Homemade salted pink salmon caviar in brine

The first step in salting caviar is choosing the right fish. Individuals from the salmon family, such as salmon, pink salmon or trout, are best suited.We will tell you how to deliciously pickle caviar in brine.

Cooking time: 60 min.

Cooking time: 60 min.

Servings: 4.

Ingredients:

• Red caviar – 500 gr.
• Water – 2 l.
• Salt – 100 gr.
• Vegetable oil - for lubricating the container.

Cooking process:

1. Prepare two types of brine: one cold, the other hot. Each will require 1 liter of water and 50 grams of salt.

2. Dip the eggs with caviar into cold brine, rinse and carefully separate the eggs. Then drain the caviar into a sieve.

3. To prepare a hot brine, add salt to the water and heat the solution to 60 degrees. Quickly dip the caviar into the hot brine, use your hands to sort the caviar and remove any remaining films.

4. Drain the caviar in a colander, then transfer to paper towels.

5. Grease a glass jar for storing caviar with vegetable oil and place the caviar in it, close it and put it in the refrigerator to cool. Amazing home-salted caviar is ready.

Bon appetit!

How to salt pink salmon caviar for long-term storage?

You always want to have such a delicacy as salted red caviar in the refrigerator. Sandwiches or pancakes - everything tastes better with it. In order for caviar to be stored for a long time, it must be salted using a certain technology specified in our recipe.

Cooking time: 24 hours.

Cooking time: 60 min.

Servings: 1.

Ingredients:

• Pink salmon caviar – 100 gr.
• Salt – 2.5 tbsp.
• Vegetable oil – 1 tbsp.

Cooking process:

1. Carefully open the belly of the pink salmon and remove the eggs with caviar.

2. Pour 1 liter of water into the pan, add 2-3 tablespoons of salt, and boil the mixture. Place the yastyki in a bowl and fill it with hot salty brine. When the water has cooled, use your hands to separate the eggs from the film.

3. Drain the water from the caviar through a colander.Then rinse the caviar several times with cool water to get rid of any remaining crust. After this, hang the caviar in a gauze bag for an hour.

4. Transfer the caviar to a jar, add vegetable oil and half a tablespoon of salt, vigorously stir the caviar with a fork until white foam appears.

5. Close the jar tightly with a lid and put it in the refrigerator. In a day the caviar will be ready. It can be stored for 3-4 months.

Bon appetit!

A quick and tasty recipe for salting pink salmon caviar with vegetable oil

Finding eggs with caviar when cutting pink salmon is a great success. Now you can prepare one of the most delicious delicacies yourself - salted red caviar. Moreover, the pickling recipe is not at all complicated.

Cooking time: 55 min.

Cooking time: 40 min.

Servings: 2.

Ingredients:

• Pink salmon caviar – 200 gr.
• Water – 800 ml.
• Salt – 1 tbsp.
• Vegetable oil – 1 tbsp.

Cooking process:

1. Fill the jar with warm water (50 degrees). At this temperature, the film will curl and the eggs will be easier to remove.

2. Squeeze the eggs out of the egg and place them in a bowl.

3. Prepare the brine. Dissolve salt in water, add caviar to the brine, stir and leave for 15 minutes. Then drain the water through a colander.

4. When all the liquid has drained from the caviar, add vegetable oil and stir.

5. Cool the caviar in the refrigerator and you can eat it immediately. Store caviar in the refrigerator for no more than 7 days.

Bon appetit!

A simple way to salt pink salmon caviar with sugar and salt

Pink salmon caviar is a valuable and nutritious product, rich in Omega 3. Even nutritionists advise including caviar in your daily diet. And if you salt caviar yourself at home, it will still be super natural, without dyes or preservatives.

Cooking time: 100 min.

Cooking time: 40 min.

Servings: 1.

Ingredients:

• Pink salmon with caviar – 1 pc.
• Salt – 1/3 tsp.
• Sugar – 1/3 tsp.
• Sunflower oil – ½ tsp.

Cooking process:

1. Gut the fish, carefully remove the eggs with caviar.

2. Manually, using a fork, remove the eggs from the film.

3. Next, add salt and sugar to the caviar and mix.

4. Then pour in the vegetable oil and mix gently again.

5. Place the caviar in the refrigerator for 30-60 minutes. After this time, the caviar can be eaten.

Bon appetit!