How to pickle pink salmon roe?

Red caviar is a delicacy, loved by many. If you successfully purchased pink salmon with caviar, do not rush to cook it, let alone fry. The fact is that when frying, the film covering the eggs becomes stiff enough that it will only spoil your impression of caviar. It is better to find out how to pickle the red caviar of pink salmon and to please the delicacy of yourself and your loved ones. And we will help you.

Salting caviar: foundation, preparation

A few common points about salting pink salmon roe.

Pink salmon roe is in two cavities,called yastyeks, which are connected by a thin film. It is necessary to get rid of this film. For this, the eggs are put in gauze (folded twice) and washed under a stream of water, carefully twirling gauze. After that, the film should appear on the gauze, and you have clean eggs, one from one. Some offer another way: wrapped in the same gauze caviar is immersed for several seconds in hot boiling water, and then immediately into the cold. Then separate the film from each egg by hand. In general, salting caviar is a matter for the patient.

Salting can be done in two ways: with or without brine. Tuzluk is a concentrated, saturated salt solution. Cooked on water with the addition of other spices. Use cooled to room temperature brine. Salinize the game pink salmon can be without brine, simply using salt and other ingredients, as below.

Home salted caviar is stored for no more than two days! Even in the refrigerator, such caviar is not suitable for long-term storage. So count the servings.

How to pickle pink salmon with brine

It is necessary:

1. water,
2. salt,
3. sugar,
4. caviar,
5. at the request of other spices.

• We boil brine. Proportion: a glass of water 2 teaspoons of sugar and two dining rooms - salt (without a slide). Cook until completely dissolved salt and sugar. Cool to room temperature.
• The prepared caviar (cleaned of films, as above) is poured with brine. Leave for about an hour. Can be a little longer.
• After, rinse the eggs under running water, drop it on a sieve to let the water drain.
• The caviar is ready. But remember, you have a maximum of two days to enjoy fresh, delicious caviar.

Salting caviar without brine

A simpler version.

It is necessary:

1. caviar,
2. salt,
3. sugar.

• We make a sugar and salt mixture: for 1 part of sugar - two parts of salt (for example, 1 teaspoon of sugar, 2 - salt).
• Caviar is placed in porcelain, glass or porcelain dishes. Sprinkle with our mixture of salt and sugar, mix thoroughly.
• We place the load on the caviar, for example, a saucer, and on top - a glass of water.
• In five hours you can enjoy the red caviar of pink salmon. Caviar is stored with this option no more than at the first - a maximum of two days.