How to pick up caviar pumps at home

Pinkish caviar is quite expensive delicacy, which has several cooking methods. So you choose the right recipe, we suggest reading our article and find out how to pickle humpback caviar at home.

Stages of preparation

After purchasing a whole, unrelated humpback for a home salting, for many, it becomes a pleasant surprise, the presence of caviar in fish. The process of ambassador the latter consists of several stages:

• defrosting and extraction of caustics (films);
• selection and preparation of salt marinade.

At the first stage, it is important not to damage the eggs. To do this, pour the crude caviar (500 g) with warm water (1 l) with the addition of salt (3 tbsp. Spoons) and leave for 1-2 hours.

After that, shifting into the colander and quiet hot water. The film is quickly folded and easily removed, and the grains retain their integrity.

If you reap the caviar in hot water, Ikrinka harden.

There are recipes for salts of caviar in jaws, but such an ambassador can be uneven, and before use the film will still have to be removed, therefore it is appropriate to make it to the ambassador.

Slingness of humpback humpbacks at home has several cooking technologies. Their main differences: the duration of the storage of the finished product and the duration of the recovery itself. Consider in detail each of them.

Wet seas

This pickup caviar salts recipe, which includes a standard set of components: sugar, water, salt . For the preparation of 100 g of sea delicacy, it will be necessary to boil 0.25 liters of water and dissolve 10 g of salts and a pinch of sugar (3-5 g).

Cool brine up to 30-40 degrees, pour caviar. The product must draw over 2 hours, then it is necessary to drain the liquid. After that, the caviar is ready to use. For taste, you can add spices, squeezed lemon juice, pickled onions, greens, etc.

This method of cooking caviar is considered the most delicious, but with this longer on cooking. In addition, it is allowed to store the finished caviar to only 2 days in hermetic container.

Dry salt

If you want the shelf life of the finished product to be longer than with a wet amop, then caviar to caviar with a dry way. Ready delicacy can be stored in the refrigerator up to 2 weeks, which is especially convenient when a large number of caviar.

So how to solit a red humpback caviar at home with a dry method? To do this, you will need the same ingredients as with a wet amol, with the exception of water, instead you need to add oil.

At 100 g of caviar, 5 g of salts (large grinding) will be required, as much sugar and floor of a teaspoon of vegetable oil without smell. All ingredients should be mixed and placed in a refrigerator for 12 hours, after which the caviar will be ready to use.

Fast seas

How to salute the red humpback caviar, if necessary, so that the product is ready to use a few hours later? Use this method of salt, for which only sugar and salt will be required.

All slowly and thoroughly mix and put in the refrigerator. The product will be ready already after 4-5 hours, which is especially convenient if the arrival of guests is expected or simply do not want to wait long to wait for the caviar. Store Ready Delicates recommended no more than 2 days.

Delicates will be much more tasty, more useful and cheaper than store analogs, if it is cooked personally. In our article, we described in detail how to salt the hubby caviar at home, as can be seen, there is nothing difficult in this, so choose the recipe you like and enjoy the exquisite delicacy.