Salting caviar

Despite the fact that trout is a river fish, it belongs to the salmon family. This means that the meat of this fish, as well as its caviar, are a valuable product. You can salt trout caviar with your own hands, and this can be done very quickly, and the quick salting method is especially good.

Homemade pink salmon caviar is much healthier than ready-made caviar packaged in jars. No preservatives are added to homemade caviar, and you will always be confident in its freshness. After all, this is too expensive a delicacy, and the risk of buying old caviar or a fake is too great.

Among lovers of fish delicacies, pike caviar is especially valued. In addition to its wonderful taste, pike caviar is a dietary product and what is called an “immune pill.” For a weakened body, for those who are on a diet or are often sick, pike caviar is simply a salvation.Now we’ll talk about how to prepare pike caviar at home.

Carp is a fairly large fish. In our reservoirs there are individuals weighing up to 20 kg and up to 1 meter in length. One carp is enough, and even a large family will be provided with fish dishes for a week. If everything is more or less clear with meat, what about caviar? We are used to frying caviar, but salted caviar is much tastier and healthier. We will now look at how to salt carp caviar.

Often river fish is neglected, giving the entire catch to the cat, or simply frying it in a frying pan. By doing this, housewives are depriving themselves of delicious dishes that can be prepared from river fish. Have you ever tried crucian carp caviar, not fried, but salted?

Salmon roe is too valuable a product to fry. Long-term heat treatment for such products is extremely undesirable, but you shouldn’t eat them raw either. To make salmon caviar edible, and at the same time ensure its preservation for a long time, you should know how to salt salmon caviar. Depending on how you got the caviar, the salting method is chosen.

A delicacy that always pleases the eye during a festive feast is a sandwich with butter and red caviar.Unfortunately, dishes with lightly salted red caviar are not so common in our diet. And the reason for this is the “biting” price for a very small volume of seafood. The situation can be smoothed out by purchasing an ungutted carcass of a female salmon from the store and salting its caviar yourself. All the intricacies of this process will be discussed in detail in our article.

Lightly salted or lightly salted caviar is made in cases where it does not need to be preserved for a long time. We offer an easy homemade recipe for salting caviar. Caviar prepared in this way can be stored in a refrigerator for no more than 3-4 days. It tastes best if served immediately after pickling.

When there is a large catch of river fish and it is discovered that it has a lot of caviar, then when processing the catch the question arises: “What to do with the caviar, how to preserve it for food for a longer period?” And if you do not yet have experience in salting such a preparation, then you need to use a recipe that will tell you how to salt river fish caviar at home.

Nowadays, red caviar is present on almost every holiday table. They make sandwiches from it, serve it with pancakes, use it for decoration... Every housewife knows that this pleasure is not cheap at all. But for those who know how to catch fish and know how to pickle caviar at home, the savings will be noticeable.

Properly processed and salted fish eggs are called caviar. Each of us has tried fish caviar at least once in our lives. Some people liked it and became their favorite delicacy for life, while others remained indifferent to it. Be that as it may, let’s try together to understand the variety of types of caviar, salting technology and determining its quality.