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How to pickle pink salmon caviar

It's no secret that red caviar is extracted from salmon fish : pink salmon, chinook salmon, chum salmon and others. Caviar is very useful, this nutritious product was appreciated back in antiquity. At all times, red caviar was considered a delicacy worthy of the most important people, even at royal receptions, it was one of the main dishes. A few knew how to salt salmon roe and other fish. This recipe was transferred to the dynasty of the royal cooks by inheritance as a great treasure.

Although caviar and fry, and put in your ear, but the most common way of cooking is, of course, salting. Today we will tell you the secret of how to pickle pink salmon roe . But before delving into the subtleties of cooking, let's see what caviar represents, and why it is especially popular precisely in salted form.

If you look at the egg from the point of view of the biochemist, we will see that in red calorie calories are much more than, for example, in meat. So, in 100 grams of caviar 250 kcal are "packed", and in the same amount of all the same meat - no more than 150 kcal. In caviar pink salmon is a lot of fat and protein. And the benefits of fish oil are known to every child. This valuable fat includes amino acids, B vitamins, magnesium, calcium, iodine, phosphorus and others, no less important for the human body microelements. And besides, fish oil, unlike animal fat, does not add cholesterol to our blood vessels, but, on the contrary, helps to get rid of it.

Naturally, if you roast or boil caviar, the protein immediately curl, all trace elements and vitamins will die. Of the valuable product, caviar will turn into a tasty, but useless dish. So there is simply no alternative to caviar salting.

So, how to salt pink salmon roe at home?

If you wanted to try the red caviar, you, of course, can go to the nearest store and buy yourself a jar of the finished product. Now this is not a problem at all. But the price of a delicacy completely corresponds to its value, which means that it will cause your wallet to have a noticeable loss. In addition, often in the goods sold in stores, add preservatives to extend shelf life. And if you live in regions rich in red fish, then buying red caviar in stores is just blasphemy! Hence, we read how to pickle pink salmon roe correctly, and get to work.

There are two methods: wet and dry.

How to pickle pink caviar with a wet method?

We prepare brine - a concentrated solution of salt, in which the fish are dried and caviar is salted. How to determine that the brine is the correct concentration? Very simply: if raw potato emerges, then salt is enough. It is prepared as follows. In boiled water, salt and sugar are added. 200 ml of liquid are 40 g of salt and about 10 g of sugar. As soon as the brine is cooled, it is necessary to pour the resulting solution with caviar, which we previously released from the film. The dishes are put in the refrigerator for a couple of hours. When the two hours have elapsed, we will drain the water. That's all, caviar is ready. In this form, she can stand for a couple of days. Keep it best in a cool place and in a glass container with a hermetically sealed cover.

How to pickle roe salmon caviar dry method?

The dry ambassador. We lower the caviar in a colander in boiling salted water to release it from the films for 20 seconds. Then, using a large sieve, we sift the caviar, separating the eggs from the shell, which remains on the hands and on the sieve (some use a badminton racket as a sieve). We transfer the caviar from the bowl and gently mix it with salt. For each kilogram of caviar you need a couple tablespoons of salt, preferably a large grind. Caviar and salt should be thoroughly mixed with a wooden spoon. After mixing the caviar with salt, spread the contents of the bowl in cans and seal the jars with hermetic lids. With a dry version, the caviar can be stored for up to two weeks. To slightly extend the shelf life and improve the taste of the product, add to each jar a spoonful of vegetable oil.

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