Such a delicacy as trout caviar, which is distinguished by the brightness of color, small size and astringent taste, is rightfully considered a luxury that not everyone can afford. If you cook it yourself, it will be cheaper. Before salting trout eggs at home, you need to properly prepare the product and choose the appropriate method of salting, familiarizing yourself with the most popular recipes.

How to choose trout with caviar

To purchase trout with a bonus in the form of caviar, in a ready-made form, which is quite expensive, you should learn to distinguish a female from a male.

Key features:

  • The structure of the head - the male has a more elongated head with an extended jaw, which is characterized by the presence of a large number of teeth. The female has a shorter and wider nose, and smaller teeth are much smaller.
  • Color - the color of the male is more contrasting than that of the female.

Equally important is the purchase period. The fish caught in the process of throwing eggs should have a dense abdomen with a characteristic widened hole of bright pink color.

Important! You should not be guided only by clogging of the abdominal cavity, since at home you can be disappointed when you see a large amount of milk.

Preparation of caviar for salting

The success of the salting result largely depends on the quality of the caviar and the correctness of its preparation.

The last process is the most responsible:

  1. The abdomen of the fish is carefully opened with a sharp knife with a thin blade so as not to damage the film pouches with caviar (pails): otherwise the eggs may acquire a bitter taste.
  2. The extracted hawks are washed under running water.
  3. Caviar is released from the film in various ways:
  • the stick is placed in gauze, where it is washed with running water with constant stirring;
  • the bag rubs on a sieve until the film completely lags behind the eggs;
  • the stick is brought to a working mixer with a nozzle for the dough, on which the film is wound in a few seconds.
  1. The resulting caviar is washed 3 times and dried on napkins that absorb excess fluid.

How to salt trout caviar according to the classic recipe

Homemade red caviar is an appetizer from which you get incredible pleasure, realizing that such an exquisite delicacy was prepared with your own hands.

To salted trout caviar according to the classic recipe, you will need:

  • trout caviar;
  • 1 liter of water;
  • 200 g of salt;
  • 100 g of sugar.

The method of preparation consists in the following steps:

  1. A small capacity is taken.
  2. Water is poured into the pan, and when boiled, sugar and salt are poured.
  3. When the brine boils for 7 minutes, the pan is set aside so that the liquid cools down.
  4. Prepared caviar is poured with cooled brine for 5-30 minutes, depending on the desired degree of salinity.
  5. The liquid is drained, and the caviar is transferred to a jar and sent to the refrigerator.
  6. After 2-3 days, you can enjoy caviar homemade salting.

Cooking in brine

Salting caviar in brine has a huge plus: no, you need to separate the eggs from the film in advance.

To complete the recipe you will need:

  • trout caviar;
  • 700 g of iodized salt per 1 liter of water;
  • a stack of sugar.

The sequence of actions:

  1. Sugar and salt are poured into a glass container, which is filled with water, and then put on fire.
  2. When dissolving salt and sugar crystals, the brine is stirred.
  3. The finished brine is set aside for cooling to a temperature of 55 ° C.
  4. The caviar bags are lowered into the brine, where they are whipped with a whisk until the entire film is left behind and the whole remains on the instrument.
  5. The released eggs remain in the brine for 15 minutes, after which they recline in a colander covered with gauze.
  6. When the liquid finally drains, the caviar is transferred to a glass container.
  7. The product salted in this way is stored in the refrigerator for no more than 3 days.
  8. If there is a lot of caviar, then it is better to place it in the freezer, so as not to harm the health of the use of a spoiled product.

In sugar brine

Sugar brine is prepared very simply, and the result is distinguished by delicate notes.

To salt trout fish caviar in this way, you need:

  • caviar;
  • 1 liter of water;
  • 80 g of salt;
  • 2 times less sugar.

When cooking, you should adhere to the following scheme:

  1. A saucepan is taken, into which the necessary volume of liquid is poured.
  2. Sugar and salt dissolve in boiling water, after which the container lags.
  3. When the brine has cooled, they pour in the prepared caviar for 20 minutes.
  4. After the specified time, the contents of the pan are passed through cheesecloth, in which the caviar is left for 15 minutes, which allows all the liquid to drain completely.
  5. The finished product is transferred to a glass container and sent to the refrigerator.
  6. After a couple of hours, you can taste the delicacy both on your own and on sandwiches.

Fast salted trout caviar

A nutritious product rich in protein and other useful elements can be quickly salted by preparing for ½ kg of the main product:

  • 45 g of salt;
  • 20 g of sugar;

Working process:

  1. A sugar-salt mixture is poured into a bowl with prepared caviar.
  2. After thorough mixing, the mixture is left for 10 minutes, after which it is laid out in cheesecloth, so that the glass is excess liquid.
  3. Caviar is transferred to a glass container sent to the refrigerator.
  4. After 5 hours, the product is ready for use.

Spiced Caviar

Adding spicy spices to a brine for salting caviar in no way spoil the taste of a gourmet product, contrary to popular belief, but on the contrary gives aroma to the dish and sophisticated gastronomic qualities.

To translate the recipe into life, you need to acquire:

  • 150 g of trout caviar;
  • a stack of salt;
  • 20 g of sugar;
  • 3 peppercorns;
  • clove buds;
  • a pinch of ginger.

In the process of salting consists in performing the following manipulations:

  1. A solution of salt, sugar and ½ liter of water is poured into a pan, which is placed on the stove.
  2. After boiling, spicy spices are sent to the container.
  3. When the marinade becomes warm, it is filtered.
  4. Caviar is lowered into the prepared brine for 25 minutes, after which it reclines on cheesecloth, where it remains for about 10 minutes.
  5. Glazed caviar is laid out in a container, which is sent to the cold.
  6. After 4 hours, sandwiches with red caviar are served on the table.

Salted Trout Caviar with Lemon

When salting red fish, lemon is often used, which gives the meat piquancy. Red caviar is no exception.

To verify this, you must have at hand:

  • 150 g of caviar;
  • 4 times more water;
  • ½ lemon;
  • 15 g of sugar;
  • twice as much salt;
  • 30 ml of sunflower oil.

Stages of creating flavored caviar:

  1. Juice is squeezed out of the lemon, after which the lemon peel is prepared.
  2. A lemon peel is sent to the boiled water, and after 3 minutes of boiling, salt and sugar are sent.
  3. The marinade is filtered.
  4. Juice is poured into the warm brine, and caviar is placed for 25 minutes.
  5. The latter is reclined in a colander and transferred to a container, where it is seasoned with sunflower oil.

So, armed with knowledge, you can safely go to the store for fish and caviar, the preparation of which will now be able to cope quickly and easily.

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