How to s alt trout caviar at home: recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Let's figure out what a trout fish is. Trout is a fish from the salmon order. Its shape is elongated and compressed on the sides. This fish can take on a color similar to its habitat. The fin of a trout is small in size, the line is clearly visible on it. For eggs, we need to choose a female.

How can I tell if it's male or female?

Male have bigger heads than females. If you find it difficult to determine the type of trout when buying in a store, ask the seller. Surely he knows.

Trout reaches a weight of about 1 kg. The length is approximately 40-50 cm. This fish prefers rivers, streams, mountain rivers, and feels calm where there are many shelters. The trout lays its eggs right on the ground in a hole that it digs with its tail. The male fertilizes the eggs, after which the female buries the hole. Live fry appear at 6 weeks after fertilization. Trout is considered a very shy fish. Trout has different colors of meat: white, yellow, pinkish. The color depends on what the fish is eating. Trout meat can be grilled.

Disadvantagestrout

Although it is useful, doctors do not recommend using it for pregnant and lactating mothers. Fish contain small amounts of mercury. An adult is not affected by this amount of mercury.

Also not recommended: Ulcers, people suffering from complex diseases of the stomach, liver.

Trout can contain parasites, like any river fish. Thoroughly fry the fish before eating or boil it. It is not recommended to use the head of a trout - it is poisoned by the habitat. Hearts need to be extremely careful when eating caviar.

About caviar

Red caviar is a very he althy, nutritious and tasty product. Its taste will depend on the shelf life of the fish. We choose only fresh fish.

Why is trout caviar useful?

The fact is that it contains many nutrients and components: proteins, minerals, acids, fats. It has medicinal properties. Improves vision, restores the nervous system, improves immunity, treats various diseases.

How to s alt trout caviar at home

Usually fish in the store is sold frozen. Defrost trout naturally at room temperature. If your fish was in the freezer after you bought it, put it in the refrigerator first. When you see that the fish is thawed, you can take it out of the refrigerator and let it melt completely. After the fish has thawed, we remove the caviar from it by making an incision in the abdominal cavity. caviarremove carefully so as not to damage.

How to pickle trout caviar at home? The recipe is simple. Before pickling caviar, you need to clean it from the so-called film. There are many recipes and recommendations on how to pickle red trout caviar. The variety of taste depends on the amount of s alt. Caviar does not taste s alty, only after s alting in the marinade does it acquire a taste. If you don't know how to s alt trout caviar, this article will help you figure it out.

The process of cleansing red caviar

Caviar is quite difficult to clean: it requires patience and effort. There are several ways to clean caviar.

Method 1

First you need to clean the caviar from the film. At home, we need a bandage or a fine sieve. Having folded it in several layers, we get the sleeve we need. After the bandage has been folded, put the caviar in it.

Rinse the eggs with cold water. At the same time, we make rotational movements with our hands. The entire film will stick and remain on the bandage. Caviar cleaned.

Method 2: clean with hot saline solution

Easy and productive way. Has a few nuances. For purification, we need to boil water. We take a pan, collect water and put it on gas, adding s alt to it with the proportions of three tablespoons of s alt per liter of water. Stir in s alt and let cool slightly. Fill the eggs with the prepared solution. Cover with a lid and leave to soak for 30 minutes. After that, the eggs will become looser.

Next we need a whisk or a fork. We begin to mix gently in a circle, forming a funnel. The caviar film is wound onwhisk or fork. After the caviar is laid out on gauze material so that the solution drains from the caviar. Then carefully remove the caviar on a napkin or towel and wipe it so as not to damage the eggs. The secret of how to deliciously s alt trout caviar has long been revealed. The taste depends on the amount of s alt in the marinade and the time the caviar is kept in the s alt solution.

Caviar s alting process

Ingredients for s alting caviar include: s alt, sugar, water.

What to do with them? How to s alt trout caviar is a simple recipe. We take, fill the caviar with water and see that the water covers the caviar completely and is slightly higher than the eggs. That is, it turns out that there should be twice as much water as caviar.

Next, prepare the brine

We take s alt. How much s alt do we need? Pour s alt in the ratio: two tablespoons to one glass of water. Then add two teaspoons of sugar. There is another way to find out if there is enough s alt in our solution. Take a raw egg, dip it in the solution and add s alt until the egg floats, such methods are used by the people. If the egg floats, then the amount of s alt content in the brine is sufficient. Next, boil our brine. Let it cool down a bit, boiling water is not needed here. Marinade is ready!

Caviar should be poured with ready-made marinade and left.

How long can trout caviar be marinated? Who cares, someone leaves it for 30 minutes, others put it in the refrigerator for two or three days. You can not store more than three days, otherwise it will deteriorate. But if you wanteat caviar without waiting for complete s alting, then 10 minutes after pouring the caviar with marinade, feel free to serve it on the table.

How to spawn?

In order to contain caviar for a couple of days, we need jars coated with olive oil inside. We take out the caviar from the marinade and pour it onto cheesecloth. Let it dry and put it in jars. Store no more than 3 days. Now you have learned how to s alt trout roe!

Cooking fast and tasty

Next, we will learn how to quickly pickle trout caviar. There are already many ways to quickly cook. Is it difficult to pickle caviar? It's simple, the main thing is to have a desire! How to s alt trout caviar? The recipe consists of the following products:

• trout caviar;
• sugar - about 50 grams;
• s alt 100 grams;
• water.

How to cook?

Cleaning the caviar from the film. For an accelerated process, we need gauze cloth and water. We wash the caviar on gauze, making circular movements with the hand, press it a little, but so as not to damage the eggs. The husk should remain on the gauze. Then we wash the caviar again, but with s alt water. Then spread on dry gauze and let the caviar dry.

Preparing the marinade quickly

We need: caviar, s alt, water, sugar. Mix water, s alt and sugar. It turns out the marinade. Add caviar cleaned according to the above method to the marinade and put in the refrigerator for 10 minutes. After we take it out and pour it into a jar greased with corn oil for storage, or immediately serve it on the table. Trout caviar is suitable for sandwiches, forgreat morning breakfasts. Having breakfast with caviar, you gain energy for the whole day. It has great energy value.

Cooking at home will protect you from buying stale and low-quality products. If you follow all the proportions indicated in the recipe, then your caviar will turn out better than store-bought.

Secrets of storing red caviar

If you want to store caviar, it must be refrigerated or frozen. Recommended temperature: -4 to -6 °C, with a shelf life of no more than 12 months.

Easy version of cooking trout caviar

What is the difference from the usual? You do not have to clean the caviar from the film immediately after defrosting. You will do this while preparing the marinade.

You will need:

• trout caviar;
• water - 1 liter;
• sugar - 1 teaspoon;
• s alt - 10 tablespoons.

S alting process

Pour water into a saucepan. Pour s alt into it. We put on gas.

Bring water to a boil. We are waiting for the s alt to dissolve, and turn it off. Let the solution cool to about 40 degrees.

Add caviar in bags to it. We leave it for 30 minutes. We take a whisk, beat the caviar in the solution. The film itself will wrap around the whisk and the eggs will become clean.

S alting process

Pour the caviar peeled from the film with marinade. How to prepare a marinade? Mix sugar, s alt and water and pour over the caviar. We leave for 15 minutes. Then put gauze in a colander,pour the brine with caviar there. Wrap in gauze and let the caviar drain. After removing excess moisture, pour the caviar into a glass jar. Caviar prepared according to this recipe will be good for consumption within three days.