answer to the question of how to salt the eggs and you need to do is quite simple.You first need to purchase the very fish with caviar and salt required for preservation of this valuable nutrient product.
Among the great variety of species of marine and freshwater fish, there is one from which one can prepare a great delicacy, namely - salty caviar.It is a river trout.A feature of trout eggs is that after freezing it becomes unusable for cooking because with this method of treatment gives a very tough and dry.Ideally, if you have fresh fish, but when you buy a frozen trout caviar, its salting can be an excellent alternative to cooking in a frying pan.Before salted roe of frozen fish, it is necessary to defrost.
Caviar in this fish are particularly cavities, called yastiks.In the abdomen it is connected between a thin film.The eggs gently removed from the abdomen of the fish.Before salted roe of trout, all the eggs carefully separated, rubbing it through a sieve with large yacheyami.This technology is not new, as it is doing, and at specialized plants.There is another method for separating eggs before salting eggs.When this method is used made of conventional gauze (several layers) of the sleeve which is fastened on one side.It placed the fish taken out of the eggs and begin to wash thoroughly with water.As a result of these steps, the film covering the eggs, washed away, and it is carefully removed.
purified calf poured tuzluchnym solution which is prepared from pure drinking water and salt.At its preparation is stirred in the water quite a lot of salt and spices (for lovers of spicy taste).The amount of salt is calculated as follows: a glass of water you need 2 tablespoons of salt.The prepared solution is brought to a boil over high heat and boil until the salt has dissolved completely.The final solution was cooled to a temperature of 18-20 ° C, after which the prepared eggs are placed in it for several hours.After salting brine is poured.Finished eggs has one drawback - in the refrigerator it can be stored no more than 2 days.
Another fish eggs which are popular with lovers of fish specialties is pike.On the question of how to pickle pike caviar is no single answer, because there are several ways of salting.But common to all recipes is to prepare it to clogging.The eggs should be very carefully removed from the belly of the fish.Most often it gently rubbed through a sieve with appropriate openings.Fully ripened eggs pike relatively easily separated from the film.
Before schuchyu pickle eggs, you need to prepare a saline solution.It is best to check the density of the solution using a conventional potato.After the hot water will dissolve the salt, it is lowered in the raw potato slice.A good solution will not sink to the bottom of the potatoes, and will push it onto the surface.Ostyvshim solution is poured prepared eggs and gently stirred.Salting Time - 10-20 minutes and then the solution was emptied.The resulting eggs were added vegetable oil.Such a product can be stored in the refrigerator for up to 30 days.
Another quick way to pickle pike spawn:
- taken out of fish eggs with cold water so that it covered her 1 cm;
- caviar stirred gently with a fork until they depart all the films;
- the water is drained and scalded with boiling water over the eggs;
- remove excess water and salt well, add a little lemon juice, stir and pour vegetable oil;
- 24 hours caviar is ready for use.
Similar methods can pickle any other eggs.Bon Appetit!
