Have you bought a pink salmon and it turned out to be a surprise? What to do? How to add salt and not spoil? Now we will tell and show everything.
This is a proven recipe and according to it, red caviar is always tasty, moderately salty and caviar to the eggs.
Ingredients:
- caviar from fresh fish carcasses (not frozen)
- salt
- water
- vegetable oil
How to cook:
1. First of all, determine that the fish is with caviar, then carefully cut the abdomen so as not to cut through the caviar bags.
2. Remove the caviar from the carcass. If you are lucky and there are several such carcasses, then you can salt all at once. Frozen fish and caviar should be thawed beforehand at room temperature.
3. Pour warm water, 45-50 degrees, into a bowl. About 2 glasses of water. For this amount of liquid, add 1 tbsp. l. coarse salt. Stir until the grains dissolve.
4. Dip the caviar directly as it is in the film into the water, there should be enough of it so that it completely covers the caviar.
5. Soak caviar from one fish for at least 5 minutes. From such a procedure, the film will move away easier and faster. But this is not an ambassador yet!
6. Place the caviar in a colander or sieve. Rinse with running water. Cold! Carefully remove the films, separate the eggs.
7. Now we are preparing the salting solution. Dissolve 70 grams of salt in 1 liter of water. Approximately 2 tbsp. l. and 1 teahouse with small slides. Just a little bit of a pea.
Important! The water is neither cold nor hot. At room temperature and boiled. You can dissolve the salt in hot, and then cool the solution.
8. Now it's the turn of the caviar. Pour brine on the caviar and leave to salt for 15 minutes. This time is quite enough for caviar from one pink salmon carcass.
9. Then put the eggs in a sieve and do not rinse this time. Once the water is drained, transfer the eggs to a clean gauze or towel and cover with another piece of cloth. Do not use paper towels or napkins as they will stick to the caviar.
10. At this stage, excess moisture is removed from the caviar and it can be sorted out additionally, remove the remnants of the film, etc.
11. Transfer the prepared caviar into a container or glass jar and pour 1-3 hours on top. l. good odorless vegetable oil.
Ready! Store caviar in the refrigerator. But it's better to eat it right away.
Bon Appetit!
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