Lightly salted salmon caviar: how to carefully separate the eggs through a screen and salt
Salmon caviar is a special delicacy that will decorate any festive table. If you are lucky enough to catch or buy salmon with a pot-bellied belly full of valuable eggs, do snack you can do it yourself. Of course, you have to tinker a little with the separation of caviar from the films, but there is a little secret. A simple device called a screen will help to select the eggs and keep most of them in their entirety. How to do this and how to salt salmon caviar, we will now tell you.
The sifter is a mesh stretched over a base. You can do it yourself, or you can use improvised means, for example, a net from a badminton racket.
On this topic:how to salt pink salmon caviar?
Pre-processing of caviar
Before proceeding with the separation of eggs, it is necessary to get rid of excess moisture and blood. For this caviar salmon (by the way, and any other too) should be poured with salt water and allowed to stand. Firstly, the salt will draw out all the blood, secondly, it will remove excess water in the caviar, and thirdly, the caviar treated with salt is easier to separate from the films. After soaking, the bag of caviar must be rinsed well.
To make all the water glass, it is better to put the caviar on a sieve or colander.
Read also the article: how to pickle mackerel without brine quickly?
How to separate the eggs from the film so that they do not burst?
Most often, caviar is separated from the film bag simply by hand. Of course, as a last resort, and this method will work, but this can literally ruin most of the eggs. Even if all the manipulations are carried out in water, the eggs are still crushed during the process. Thus, they are no longer suitable for salting, and the amount of product immediately decreases noticeably.
But if you grind the caviar through a screen, losses can be reduced to a minimum. The eggs are easily separated, pass through the holes in the mesh and remain intact. Of course, you can't do without losses at all, because some eggs will burst when wiped. In any case, there will be much less of them than if you pick them up by hand in the water, and it will also make it easier to separate the garbage.
The rattle method works best with unripe caviar.
It is not difficult to select the eggs: holding a sifter in one hand over a wide bowl, the other should be easily rubbed with caviar on the net with the other. It is best to do this, starting at the thin end, and moving from the bottom up. The resulting eggs are then well rinsed with cold water and the litter (remnants of films) is selected. Rinse again and leave in a sieve for a quarter of an hour.
If the water turns white like milk, that's okay. It is the bursting eggs that release the emulsion that stains the water and makes it sticky.
Salted salmon caviar: how to salt?
So, the caviar is sorted out and washed, it remains only to salt it. To do this, you need to make a special marinade of a very strong concentration called brine... He prepares as follows:
- Pour 1 tbsp into a saucepan. water.
- Pour 2 tbsp. l. salt.
- Add 1 tbsp. l. Sahara.
- Boil and cool to room temperature.
And the last step: pour the salmon eggs with the cooled brine. For salted caviar, the holding time is from 30 to 60 seconds. To obtain a medium salting, the caviar is kept for up to 8 minutes, then washed under running water. It remains to spread the eggs on a paper towel to dry.Lightly salted delicacy is stored in glass jars under a lid in the refrigerator for no more than 2 days.