How to pickle trout caviar at home quickly and tasty - 6 recipes with a photo step by step

Fish caviar is an excellent delicacy and a very healthy product, so let's talk about how to salt trout caviar at home. And you can do it quickly and tasty if you follow our step-by-step recipes with photos. Trout meat, like its caviar, is very valuable because this fish lives in clean water, but the healthiest trout is the one caught not on a fish farm, but in the river. Trout caviar is medium-sized, bright orange. Salt it according to one of our 6 recipes and enjoy an unbeatable taste!

Caviar cleaning methods

If you rip open the belly of a female salmon or sturgeon fish, you will see that the eggs are there in a strong film - the ovary, which must be removed, and the eggs must be separated from each other in order to prepare them for salting. Several ways have been invented to separate the caviar of trout and other valuable fish from the roe.

More often than other devices, they use clean large gauze, folded in several layers like a bag or pocket, where caviar is placed in ovaries, and then twisted and immersed in a basin with warm water and slowly rotated. The film remains on the gauze over time, and the eggs are slowly separated from it. Using this method, you need to know that the water for washing the caviar must be warmer than room temperature, since the eggs become hard from cold water, which unpleasantly affects the taste of the final product.

The next way to separate caviar is to use very hot water, with which it is poured literally for 10-20 seconds. During this short time, the film has time to brew and begins to easily separate from the eggs. After that, the water is drained, but the remnants of the film still have to be carefully cleaned.

Some people prefer to remove the eggs from the roe by hand, breaking the roe into several large pieces, and then slowly and carefully remove each egg separately. This method is laborious and requires patience and careful attention, otherwise the eggs will burst.

Another way is to rub the caviar through a screen (mesh or fine mesh bag) above the pelvis.

Rinsing with a whisk - the yastyk is torn in several places and placed in water, and then the culinary whisk is immersed there and the caviar is stirred with it. The film is gradually wound on a whisk, after which the caviar is poured onto a sieve and sorted out by hand from the remnants of the film.

When good caviar is completely rubbed or separated from ovaries and damaged eggs, it is washed in warm salted water.

A quick way of salting caviar

Cooking time: 60 minutes.

Servings: 250 gr.

A quick way of salting trout or other red fish caviar on your own is a simple option to pamper yourself by arranging an excellent feast with a delicious homemade delicacy - red caviar on sandwiches. And how delicious it is with pancakes topped with melted butter! Try it!

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  Remove the red trout caviar from the oysters - this process is laborious and will take you the most of your time.
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  Rinse the caviar through a sieve with lukewarm salted water.
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  Stir gently with salt and sugar, which should be thickly sprinkled with caviar, so that the eggs are not damaged. Soak the caviar for 10 minutes.
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  Put the caviar into cheesecloth (pull the cheesecloth over the pan) and let all the liquid that has formed drain off.
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  Put the caviar for salting in a clean and dry small glass jar, close it with a lid and place in the refrigerator. Eat a delicate lightly salted homemade delicacy every other day.

Bon Appetit!

How to salt trout caviar in brine

You can often find such an old, especially widespread in the Volga region and the Far East, method of cooking red fish caviar at home, like salting it in brine, that is, in a strong solution of concentrated salt.

Ingredients:

• Rock salt - 200 gr.
• Sea salt - 200 gr.
• Water - 1 liter.
• Trout caviar.

Cooking process:

1. Boil the water, add salt of both types to it, or simple rock salt, if there is no sea salt, in the amount of 400 grams. Boil brine for 3-5 minutes and cool to 40-45 degrees.
2. Immerse caviar in brine for 15-20 minutes, if you plan to keep it in the refrigerator longer, and if you keep it in brine for only 8-10 minutes, then you will get salted caviar, which is stored for no more than three to five days.
3. Strain the caviar onto cheesecloth, stretched over a saucepan, so that the water and salt glass. Then let the eggs sit in the air for another 10 minutes and become chapped.
4. Boil the jars, also the lids, and then dry and put the caviar in them.
5. Jars of caviar tightly wrapped in lids are stored in the cold or in the refrigerator. The caviar will be ready for use in 12-24 hours.

Bon Appetit!

Trout caviar in sugar brine

In sugar brine, you will get sweeter homemade trout caviar than in the usual classic one, where salt is added exactly twice as much as sugar. This product is good because you will be able to independently make a delicious fish delicacy without fear for its quality, which is not always the case with products from the store.

Ingredients:

• Salt - 80 gr.
• Sugar - 50 gr.
• Water - 1 liter.
• Caviar.

Cooking process:

1. Peel the trout caviar from the film-ovary, then rinse well and place in cheesecloth over a saucepan so that all the liquid from it is completely drained.
2. The brine (salt and sugar) must be boiled for 3 minutes if you want the caviar to be kept in the refrigerator for some time. If you plan to eat all the caviar the next day, then the salt and sugar can simply be completely dissolved in warm boiled water.
3. Transfer the caviar into a deep container and fill it with brine, the temperature of which should be about 45 degrees. Soak the caviar in the brine for 15 minutes.
4. Pull the gauze over the pan, its ends can be tied to the handles so that the gauze does not sag. Place the caviar in a thin layer on cheesecloth after the indicated time, let the brine drain, and then let it dry for another 15 minutes.
5. Put the caviar in clean and dry jars and send it to the refrigerator.
6. The caviar will be ready in 12-24 hours.

Bon Appetit!

Spicy salted trout caviar

If you like spicy salted fish, then by all means cook at home and spicy salted trout caviar. Such a product will not have a very pronounced fishy smell, but the aroma of spices and spices will appear. In addition to the spices and herbs specified in the recipe, you can experiment and add other spices and spices to the brine, for example, your favorite ones.

Ingredients:

• Trout caviar - 200 gr.
• Water - 0.5 l.
• Salt - 40 gr.
• Sugar - 15 gr.
• Bay leaf - 1 pc.
• White peppercorns - 3-4 pcs.
• Allspice peas - 5 pcs.
• Cloves in buds - 2-3 pcs.
• Ginger is on the tip of the knife.

Cooking process:

1. Add spices, salt and sugar to the water, then bring it to a boil and simmer for no more than three minutes. Cover the pot with a lid to cool the brine. If you have more caviar than indicated in the recipe, then you need to take more water and spices to make more brine.
2. When the brine has cooled to 50-45 degrees, it must be filtered. Place the caviar in a clean brine and keep it there for 15-20 minutes.
3. Strain on cheesecloth or catch caviar from the brine with a fine sieve. Let the water drain completely and dry the caviar for 10-15 minutes.
4. Store caviar in a glass jar for at least 24 hours until it is completely salted.
5. Spicy salted trout caviar is equally good as an addition to fish salad, and as filling canapes, dough baskets or on sandwiches.

Bon Appetit!

Trout caviar with lemon

Trout caviar is perfectly salted with lemon - thanks to the added lemon zest, this delicacy acquires a delicate and very delicate citrus aroma. In addition, it is best to add not ordinary salt to the brine required for salting, but sea salt. If one is not available, then use standard coarse salt.

Ingredients:

• Caviar - 250 gr.
• Lemon - 0.5 pcs.
• Vegetable oil - 2 tbsp. l.
• Sea salt - 2 tbsp. l. with a slide.
• Sugar - 1 liter.
• Water - 0.6 l.

Cooking process:

1. Completely free fresh or defrosted trout caviar from the films as it suits you.
2. Remove the zest from one lemon with a grater (you can cut the skin very thinly with a knife), and squeeze the juice into another bowl and strain.
3. For the salting, you need to prepare the brine. To make it, bring the water to a boil, add the lemon zest (or lemon peel) and simmer for 3-5 minutes, then add salt and simmer for another 3 minutes. Let the brine cool to about 50 degrees, then strain it through a sieve.
4. Place caviar in a warm brine and add juice from a whole lemon or from half a lemon if you don't like sour. Let the caviar sit in the brine for 15-20 minutes.
5. Place the caviar on a sieve and leave until the water is completely drained. Then let the caviar lie down for another 15 minutes to dry slightly.
6. In clean small glass jars, place the caviar under the lid in the refrigerator for salting. Eat homemade trout caviar in 1-2 days.

Bon Appetit!

Dry salting of trout caviar

Dry salting trout caviar, if you are lucky enough to fish in the river or buy, whole fresh or frozen trout, inside which there was a surprise - roe roe. Of course, fish caviar can be fried, but if you have the time and desire, the best thing to do with it is to make a chic homemade delicacy.

Ingredients:

• Red fish with caviar - 1 pc.
• Coarse salt per 100 g of caviar - 1 tsp.

Cooking process:

1. Wash the fish, then carefully open its belly, so as not to damage the caviar storage - yastiki. If your trout is frozen, you must first defrost it.
2. Wash caviar in ovaries quickly and let it dry a little.
3. If you don't have enough caviar, then it will be easy to remove it from the film with just your hands. However, if you do this carefully, so as not to damage the eggs, you will have to spend about an hour to "release" each individual egg. If there is still some caviar left on the film, it can be washed off with water.
4. Transfer the caviar to a bowl and add salt, its amount can be increased or decreased as you wish.
5. Gently stir the salt with the caviar and refrigerate so that it is infused and salted in a lidded glass jar. If you have salted a small amount of caviar that is not intended for long-term storage, you can simply leave it in a glass bowl under cling film or under a lid overnight.
6. The next day, dry-salted caviar is ready for consumption.

Bon Appetit!

Useful tips and tricks

To salt delicious trout caviar, you need to buy fresh fish or catch it yourself. When choosing a female fish with caviar, you need to focus on its appearance: females have a lighter color and a rounded head, while males have a pointed head.

The caviar from the trout carcass must be removed very carefully, opening its belly with a very sharp, thin knife along the edge, so as not to go deep and not damage the caviar.

The caviar is washed in salted, not fresh water. Salt should be coarsely ground, not iodized or fluorinated.

After salting, trout caviar, like caviar of other fish species, is recommended to be laid out for storage not just in clean, but preferably sterilized jars.

Fresh fish roe has a pleasant smell, it looks clean, without stains and rot.Fresh caviar, after being removed from the fish, must be salted no later than six hours later, maximum in a day. And they extract caviar from the fish no later than half an hour after catching, otherwise the ovaries may lose their elasticity and burst right in the belly, which is harmful to the caviar.

Caviar extracted from frozen fish, which is preliminarily kept in the refrigerator for about 4-6 hours, and then completely defrosted at room temperature, can also be salted. Defrosting too quickly is harmful to the caviar, it spoils and bursts. Salting such caviar will no longer be possible.

Do not spare salt: it is needed not only to give the product a taste, but also to kill the larvae of helminths and other harmful microorganisms that can be contained in caviar and be very harmful to humans. Too salted caviar for 10 minutes, before serving, is poured with cooled boiled water or cool black tea, and then the water is allowed to drain.

If you do not have time to finish your homemade caviar (its shelf life does not exceed five days - a week), then place it in the freezer in small portions, and then defrost it as needed.