How to salt river caviar for storage - a recipe for salting caviar at home.

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.

Ingredients: aspirin, fish roe, salt

For delicious salting you will need:

fish caviar – 1 kg;

salt – 85 grams;

aspirin or food potassium nitrate – 1 gram.

How to salt river fish caviar at home.

Remove the caviar from the fish.

When the caviar is on the outside, there will be films (egs) on it; you can pickle it and remove it together. In this case, the finished caviar can be served as a fish appetizer in slices.

River fish caviar

But if you carefully tear the films and no less carefully pass the eggs through a sieve, the cells of which are no smaller than the size of the eggs themselves, then you will get rid of the films and, as a result, you will have crumbly salted caviar in finished form. Which option to prepare is up to you.

Next, mix caviar with salt in the following proportion: for 1 kg of caviar - 85 g of salt. To preserve the natural color of caviar, add no more than 1 g of food-grade potassium nitrate, which can be replaced with simple aspirin.

Place caviar tightly into jars and close with lids. When choosing a place to save, control the temperature there; it should not be higher than 0°C.

It will take 2-3 months and the caviar will be ready.

Ready-made salted river fish caviar is good with white bread and butter or with fresh hot potatoes. In addition, you can sprinkle onion greens on top. Bon appetit!

See also the video with a quicker salting recipe: pike caviar is a proven method of salting.