How to pickle the trout caviar?

Red caviar, not one festive table can notwithout it, the trout eggs contain iodine, protein, vitamins and polyunsaturated acids. Red caviar is not necessary to buy in the store, it can be cooked at home.

How to pickle trout at home

We need:

• Salt
• Sugar
• Caviar of trout
• Glassware
• Fork

Instructions for pickling:

• The caviar must be separated from the film in which it is located, this can be done either with a special mesh or manually.
• The first way. We heat the water to such a temperature that the eggs can be handled with her hands, but at the same time it remained hot enough. Gently clean the caviar from the butt film, roll on a sieve and rinse with cool water. The water must drain.
• The second way. Professionals separate the films using a fork, the films simply wind on its teeth, the first time you can not get it, you need practice.
• Let's start caviar salting
• The first way. Caviar is salted only with salt, stone or sea salt is suitable. It is necessary to use 70 g of salt per liter of water.
• The second way. To the salt proportionately add sugar one to two. The resulting mixture is mixed with caviar and leave for 15 minutes.
• Then we throw the calf into a colander, let it drain off. After this, you need to transfer the caviar to a glass jar and leave it for 3-4 hours.

All you can eat caviar! Now you know how to salt trout at home.