Salting pink salmon caviar

Salting pink salmon caviar from frozen fish allows the housewife to easily and quickly prepare this magnificent delicacy at home. The most popular methods of salting caviar in brine, in which, depending on the percentage of salt, you can prepare lightly salted caviar, medium salted caviar and a salted product.

How to salt frozen pink salmon caviar at home

Pink salmon is most often sold frozen, and if you come across a female carcass with caviar, you can very simply pickle the caviar. It is important to properly defrost pink salmon in advance, preferably on the bottom shelf of the refrigerator. Salt the caviar in a warm saline solution; five minutes is enough for salting.

1. 
   How to quickly and tasty pickle pink salmon caviar at home? We wash the properly defrosted pink salmon carcass and make a longitudinal incision in the abdomen.
2. 
   Carefully remove the caviar.And from an average pink salmon carcass you get an average of 120 grams.
3. 
   In a saucepan, bring clean water to a boil, pour into a bowl for salting caviar, cool to 50°C and dissolve in it the amount of salt specified in the recipe.
4. 
   Transfer pink salmon caviar to chilled salt brine.
5. 
   We carefully mix the caviar with a whisk and in the warm brine the film separates well and remains on the whisk. Leave the caviar to salt for 5 minutes.
6. 
   Then drain the salted caviar in a colander. Take a sample and, if necessary, add a little salt.
7. 
   We transfer the salted pink salmon caviar prepared at home into a clean jar, pour it over with vegetable oil and put it in the refrigerator for 2 hours. After this time, the caviar can be served. Bon appetit!

Quick lightly salted pink salmon caviar “Pyatiminutka”

Quick, lightly salted pink salmon caviar “Pyatiminutka” is simply prepared by salting the caviar for five minutes in brine. We prepare the saline solution (brine): 1 tbsp. spoon of salt per 1 glass of water. In this recipe, fill the caviar with brine twice, for 4 minutes and 30 seconds. You can eat this caviar right away.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Servings: 8.

Ingredients:

• Pink salmon caviar – 2 pieces.
• Rock salt – 1 tbsp.
• Water – 1 tbsp.

Cooking process:

1) Carefully remove the eggs with caviar from the carcasses of two pink salmon.

2) Boil a glass of clean water, pour it into a bowl for salting caviar and dissolve a tablespoon of salt in it.

3) Place the caviar into the brine for exactly 4 minutes. Then place the caviar on a sieve and leave the brine.

4) Use your hands to carefully separate the eggs from the film.

5) Pour brine over the caviar again for 30 seconds and place on a sieve.

6) Prepared quick, lightly salted pink salmon caviar “Pyatiminutka” can be served immediately at the table. Bon appetit!

How to dry pickle pink salmon caviar

Dry salting of pink salmon caviar is the easiest way to prepare this delicacy. The caviar is carefully removed from the cage by hand, washed and simply mixed with salt at the rate of 1 teaspoon per 100 grams. caviar. The caviar is aged for a couple of hours, but can be eaten after 30 minutes. You can store caviar in the refrigerator for 3–4 days.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Pink salmon with caviar – 1 pc.
• Rock salt – 1 tsp.

Cooking process:

1) Wash the previously defrosted or cooled pink salmon carcass and cut into the belly.

2) Carefully remove the eggs with caviar.

3) Then quickly rinse them in a sieve under running cold water.

4) Using your hands, carefully, so as not to damage the eggs, separate them from the film.

5) Rinse the caviar on a sieve again to remove small film residues.

6) Weigh the prepared caviar to correctly calculate the salt, transfer it to a clean bowl and carefully mix with the salt.

7) Then caviar for half an hour, or better yet for a couple of hours. Place in the refrigerator for pickling.

After this time, dry salted pink salmon caviar can be used for sandwiches. Bon appetit!

How to properly salt pink salmon caviar in brine

To properly salt pink salmon caviar in brine or brine, it is important to prepare the caviar and strictly follow the proportions of water and salt. The caviar is washed with hot water to better remove the film and kept in brine for 10–15 minutes. After this, you can eat it immediately and store it for a week.

Cooking time: 30 minutes.

Cooking time: 10 minutes.

Servings: 10.

Ingredients:

• Pink salmon caviar – 500 gr.
• Boiling water – 1.3 l.
• Rock salt – 110 gr.
• Granulated sugar – 10 gr.

Cooking process:

1) Immediately cook the brine for salting the caviar. Boil 1 liter of clean water and dissolve 100 grams in it. salt with sugar. Leave the brine to cool.

2) Carefully remove the caviar from the pink salmon carcass and place it in a separate bowl. Fill it with hot water, dissolving the rest of the salt in it. Let the caviar sit for 5-7 minutes.

3) Use your hands to separate all the eggs from the film.

4) Then rinse the caviar with cold water and transfer to a colander lined with gauze to remove all the liquid.

5) Place the prepared caviar into slightly cooled brine for 10–15 minutes.

6) After this time, drain the brine and dry the caviar on a towel.

7) Immediately use part of the properly prepared salted pink salmon caviar in brine for sandwiches, and transfer the rest of the caviar to a clean jar and put it in the refrigerator. Bon appetit!

How to pickle pink salmon caviar using a whisk

When salting pink salmon caviar, the most difficult thing is to clean it from the roe, and using a whisk will simplify this process. The caviar is poured with brine and immediately vigorously mixed. In this case, the eggs are not damaged, and the film remains on the corolla. At the same time, the caviar is salted.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Servings: 10.

Ingredients:

• Pink salmon caviar – 150 gr.
• Water – 0.5 l.
• Rock salt – 4 tsp.
• Vegetable oil – 1 tsp.

Cooking process:

1) Defrost the pink salmon carcass in advance and under natural conditions and carefully remove the eggs with caviar.

2) Heat the water to 50°C, pour it into a bowl for salting caviar and dissolve the salt in it.

3) Place the eggs with caviar into this brine.

4) Using a regular whisk, start mixing the caviar with active circular movements.

5) Stir the eggs until all the eggs are separated and a film remains on the rim. Leave the caviar in the brine for another 3 minutes.

6) Then drain the caviar in a colander to completely remove the liquid.

7) Use a whisk to transfer the prepared salted pink salmon caviar into a clean jar, mix with vegetable oil and serve. Bon appetit!

Lightly salted pink salmon caviar with vegetable oil

Lightly salted pink salmon caviar with vegetable oil tastes similar to salmon, and is also easy to prepare. The oil coats the caviar and gives it an appetizing shine, and also increases the shelf life to 7 days, protecting it from “weathering.” In this recipe, mix caviar with salt and oil and leave to pickle for 6 hours.

Cooking time: 6 hours 15 minutes.

Cooking time: 15 minutes.

Servings: 3.

Ingredients:

• Pink salmon caviar – 150 gr.
• Salt – 7 gr.
• Vegetable oil – 1 tsp.

Cooking process:

1) Remove eggs with caviar from the pink salmon carcass through a longitudinal incision in the abdomen.

2) Then wash the caviar, and carefully separate the eggs from the film with your hands. Sprinkle the caviar with the amount of salt indicated in the recipe, add a teaspoon of vegetable oil and stir.

3) Then transfer the caviar into a dry, clean jar, cover with a lid and put in the refrigerator for pickling for 6 hours.

4) After this time, lightly salted pink salmon caviar with vegetable oil can be used to make sandwiches. Bon appetit!

Lightly salted pink salmon caviar in pancakes

Pink salmon caviar in eggs is often on sale, and to salt it, a saturated salt solution is taken, which makes it very salty, and for the lightly salted version, the caviar must be freed from the film. Yastik caviar is somewhat different from granular caviar, since in yastik it is immature and has weak grain, but when properly processed it turns out tasty.

Cooking time: 30 minutes.

Cooking time: 30 minutes.

Servings: 1.

Ingredients:

• Pink salmon caviar in eggs – 500 g.
• Salt – 100 gr.
• Water – 2 l.

Cooking process:

1) Defrost pink salmon caviar in eggs in advance only on the bottom shelf of the refrigerator. To salt caviar, you need two types of brine: hot and cold.

2) In a separate container, prepare cold brine from 1 liter of water and 50 g. salt.

3) Place the eggs in a cold brine and carefully separate the eggs from the film with your hands. Then place the caviar on a sieve.

4) For hot brine, heat a liter of water in a saucepan to 50–60°C and dissolve the rest of the salt in it.

5) Transfer the caviar into hot brine, which will be a way to pasteurize it.

6) Using your hands, wearing gloves, “open” the jasts.

7) Then place the caviar on a sieve and pour it in an even layer onto gauze folded in several layers.

Gently roll the caviar on gauze and remove empty grains and film residues with tweezers.

9) Then carefully pour the caviar into a clean, dry jar, greasing its walls with vegetable oil.

10) Cool the prepared lightly salted pink salmon caviar in pans completely and serve them at the table. Bon appetit!

How to quickly and tasty salt pink salmon caviar in brine

Salting pink salmon caviar in brine is a classic, quick and tasty option for preparing this homemade delicacy.In this recipe, for five pieces of pink salmon, take three glasses of water, five tablespoons of salt and add vegetable oil. The caviar turns out grainy, lightly salted, although the degree of salinity can be increased, and is stored in the refrigerator for several days.

Cooking time: 30 minutes.

Cooking time: 15 minutes.

Servings: 1.

Ingredients:

• Pink salmon caviar in eggs – 5 pcs.
• Salt – 5 tbsp.
• Water – 3 tbsp.
• Vegetable oil – 1 tbsp.

Cooking process:

1) First of all, for salting caviar, prepare brine. Pour water into the pan, bring to a boil, completely dissolve the salt and leave to cool to 40–50°C. For a smaller amount of caviar, proportionally reduce the volume of water and salt, only the brine should cover the caviar completely.

2) During this time, rinse the pink salmon eggs under running water and carefully separate the eggs from the film using any method. Transfer the caviar to a separate bowl, pour in the cooled brine and leave for 12–16 minutes to salt. For greater salinity, you can increase this time.

3) After this time, place the caviar on a sieve and leave for a couple of minutes so that the brine drains completely.

4) Then pour a tablespoon of vegetable oil into the caviar and mix gently.

5) Transfer the quickly and deliciously salted pink salmon caviar in brine into a clean, dry jar and place in the refrigerator. Bon appetit!

Salted pink salmon caviar for long-term storage

Caviar is a quickly perishable product and for its long-term storage at home the following are important: the proportion of caviar with salt is 1:1, keeping in brine for at least 20 minutes, drying on a towel, adding vegetable oil, storing in sterile containers and at low temperatures.If these conditions are met, caviar can be stored in hermetically sealed glass jars for up to 12 months, and in plastic containers for no more than 3 weeks. Choose fresh caviar for preparation.

Cooking time: 1 hour 15 minutes.

Cooking time: 1 hour.

Servings: 1 kg.

Ingredients:

• Pink salmon caviar – 1 kg
• Salt – 1 kg
• Water – 3 l.
• Vegetable oil – 3 tbsp.

Cooking process:

1) Carefully remove caviar from fresh pink salmon carcasses.

2) Bring three liters of water to a boil in a saucepan, completely dissolve the salt in it, and then cool the brine.

3) Transfer the caviar to the cooled brine and leave for 25 minutes. During this time, carefully separate the eggs from the film.

4) Then place the caviar in a colander lined with gauze and leave for a couple of minutes for the brine to drain completely.

5) Spread a towel and gauze on the table, pour caviar on it and dry it.

6) Place the dried caviar into a container, pour in three tablespoons of vegetable oil and mix gently.

7) Prepare small sterile jars in advance. Place the prepared caviar in jars, seal tightly and place in the refrigerator for long-term storage. Such caviar can also be frozen. Happy preparations!

Salting pink salmon caviar with sugar and salt

A small amount of sugar added along with salt to the brine for pink salmon caviar improves the taste of this delicacy and makes it softer and more tender. In this recipe, first fill the caviar with warm saline solution and remove the film. Then we prepare the brine with salt and sugar, soak the caviar in it for 12 hours, rinse and mix with vegetable oil.

Cooking time: 12 hours 20 minutes.

Cooking time: 20 minutes.

Servings: 1.

Ingredients:

• Pink salmon caviar – 100 gr.
• Salt – 1.5 tsp.
• Granulated sugar – 0.5 tsp.
• Water – 500 ml.
• Vegetable oil – 1 tsp.

Cooking process:

1) Carefully remove the eggs with caviar from the pink salmon carcass.

2) Measure out all ingredients for salting according to the recipe proportions.

3) Heat the water to 50°C and dissolve 1 teaspoon of salt in it.

4) Fill the caviar completely with warm brine.

5) Clean the caviar from the film in any way; it is convenient to do this with forks, hooking one by the edges of the croissant, and carefully removing the caviar with the other.

6) Throw away the removed caviar films.

7) Then place the caviar on a sieve.

Rinse the caviar with warm running water and remove any remaining films with your hands.

9) In a separate bowl for salting caviar, add half a teaspoon of salt and sugar.

10) Add 100 ml of cold water and stir until the salt and sugar are completely dissolved.

11) Place the prepared caviar into this brine, cover with a lid and refrigerate for 12 hours.

12) After this time, place the salted caviar on a sieve and put it back into this dish.

13) Add a teaspoon of vegetable oil to the caviar and mix gently.

14) You can immediately use the prepared salted pink salmon caviar with sugar and salt for sandwiches. Bon appetit!