An effective, home-made, most common method - you need to add salt, a tablespoon, to well-heated water, then put the caviar in a bowl into the water, then with a fork we begin to stir the caviar, as if whipping, wrap a film around the fork, clean it periodically, do everything very carefully. Then we drain the water, remove the remaining film, and the caviar can be salted.

    You need to put the caviar in very hot water, not boiling water, and hold it for just a couple of minutes. This film will simply cook in hot water. But, there is one point: under no circumstances should you keep it in the water, otherwise the eggs will also cook a little.

    Hold it and pull it out, it will become much easier to clean the caviar.

    How to separate the membrane sac from pink salmon eggs at home for further salting of the caviar?

    Precisely at home, and not in industrial production.

    There are quite a few ways and they all differ from each other for various reasons, but you always want to make high-quality and tasty salted red caviar that looks more natural. The highest quality caviar for salting at home will be obtained when the eggs are separated from the film by hand, that is, by removing fish eggs with a small teaspoon from the film bags, but this process takes a lot of time and will be more difficult compared to what I will describe below. Pink salmon is a red fish and pink salmon caviar is also red. The membrane sac or membrane with which fish eggs are wrapped is called a yastyk.

    Here's how to separate the film from the eggs. What will be highlighted in my answer as a quote are my own words, as I had to write earlier. Read it, maybe it will be easier for YOU to do this, but in general I agree with other methods of removing the jast.

    There are also several recipes for pickling red caviar.

    As they say: Not for everyone.

    You will need a saucepan, then pour water into it and add salt, the main thing is not to over-salt. Then put a pan of water on the fire and heat it to a temperature close to boiling, then put the caviar in there and wait a few minutes. Now the skin can be easily removed.

    Place in warm, salty water. Not boiling, but almost, keep it for several minutes until the film comes off, then drain the water, remove the film from the caviar, and that’s it, your delicious delicacy is ready. It is important not to overcook or oversalt. But the water must be salty so that the caviar is salted and cleared of the film (due to the temperature of the water). However, this procedure is individual and depends on the amount of caviar. Therefore, both the salt and the time for processing the caviar must be selected so as not to spoil it.

    There are actually many ways, here is a video where two people are cleaning the film while distilling. One person uses a racket instead of a colander (the only interesting thing is how he washes it). And his wife separates the film with a fork. As you can see, she comes out much more accurately.

    And here they separate the films by hand. Which is also not prohibited.

    I couldn’t answer in my own words how to clean caviar from film, so I posted a screenshot of how you can clean red caviar from film. Be sure to read to the end, as there are a lot of subtleties and wisdom in this matter..))

    I usually make homemade whitefish caviar. I beat with a mixer at low speeds, the entire film is wrapped around the mixer blades, and the eggs are not injured. Then I add salt and a little sunflower oil. It turns out very tasty.

    The most hassle-free and reliable way is to use hot and very salty water (so salty that an egg immersed in it floats). Place caviar into the heated solution and stir with a whisk or fork, wrapping films around them. The caviar separates quite easily; the remaining films can be selected by discarding everything on a sieve. And if you find caviar in frozen fish, then remove the films directly from the frozen caviar, lightly pouring boiling water over it.

    Caviar is often cleaned by rubbing it through a sieve, but there is even a method through a racket!

    But I still find it more convenient to do this in salt water. To do this, we add salt and caviar to hot water (but not boiling water). Let it sit for a while, covering it with a lid. Then take a whisk and carefully mix the caviar, the film will wrap around the whisk. All that remains is to drain the water.

Caviar is not a frequent, but valuable guest on the table of any person. However, the one sold in a jar is expensive and does not always meet expectations, so recently housewives have learned to pickle the product themselves. Before cooking pink salmon caviar, it must be prepared.


Feasibility of the process

Nature doesn’t come up with anything just like that, so naturally the fish needs the film bag for something. In professional circles it is called the egg - such a thin membrane helps to hold all the eggs together, so that during spawning they favorably free the abdominal cavity.

Moreover, if you taste the film, it does not have any unique qualities; on the contrary, although it is harmless, it is very tasteless, since it completely spoils the final product if it is not removed.


If you do not remove such a bag, then the pink salmon caviar will not turn out crumbly and will be bitter. The eggs need to be removed correctly and efficiently so as not to damage the eggs. At home, you can also find devices that can help with this.


It is worth remembering that even a small amount of film adds a bitter taste to caviar after salting. In saltwater fish this film is thick, so you can simply wrap it around a fork. The best way to remove the membrane from frozen caviar is to simply pour hot water over the product and remove the membrane with your fingers. In this case, it will come off without much effort.


Preliminary preparation

Before removing the membrane on the calf, the sac is cut starting from the wide end. Then the caviar is thoroughly washed at home; for this you can use running tap water and a colander, through the holes of which you can strain the eggs so that the film remains inside.

There are methods for cleaning eggs when there is no need to re-wash the caviar. For example, when using a hot brine solution and a whisk.


It is imperative to rip the bag open, this will make it easier to separate the eggs. Sometimes it is enough to pour plain cold water over the delicacy and let it stand for about fifteen minutes so that the eggs themselves separate from the egg.


Advantages and disadvantages of modern cleaning methods

Depending on the size of the eggs, the method by which you can separate the delicacy will also differ. If we talk specifically about pink salmon, then its caviar is smaller than most other red fish offered, but it is larger than that of pollock or pike. You can simply use water and your hands; the simplicity of this method has made it popular, but with a large volume of product, this activity takes a lot of time and can damage the eggs.

You can use a mixer faster or use a simple kitchen whisk, then you will use a little utensils and the process will take less time. But in order to do everything correctly, you need to have some experience so as not to spoil the caviar.


You can use a sieve, gauze or a regular colander, but after that you will have to wash the dishes well to remove the strong fishy aroma. There are a lot of devices involved, all this takes a lot of time and there is a greater risk of damaging the eggs, so you should resort to this method only if there are no other options.


How to separate caviar from film?

The process of preparing caviar for consumption has not undergone significant changes over the past century. The ovaries are removed from the sedated female sturgeon and passed through a sieve to remove the membrane. The freed eggs are washed to remove impurities.

The delicacy requires special attention during processing, since quality guarantees compliance with basic rules, thereby increasing the shelf life of the final product. Salting implies a certain art, mastered almost perfectly by sailors. The advantage of homemade caviar was and remains the absence of preservatives except salt. Hence the pleasant taste, lack of bitterness.


There are several ways to remove the film from pink salmon caviar. As a rule, this question is of interest to those who decide to pickle the delicacy themselves. In fact, cleaning it in practice is not as easy as it may look from the outside. It is not always possible to remove the stain using only cold or hot water with a whisk. Sometimes it takes a lot of effort to clean a delicacy, since even a small amount of residue from the membrane will lead to irreversible damage to the product.


If this happens while fishing or where there are no available means, then you will have to adapt and remove the film with your hands. This method is good when there is not a lot of caviar, and completely pointless if you need to salt several barrels.

Since pink salmon caviar is large, the fork method is not entirely suitable, since it is more often used with a small-sized delicacy. A colander or whisk would be more useful here.


It's always worth having gauze on hand, as it turns out to be quite useful around the house. For caviar you will need a large piece and two containers, preferably small basins or bowls. Hot water is poured into the first, cold water into the other.

The fabric is laid in two layers, and caviar in bags is placed inside it. First, it is immersed in a hot liquid, and after a minute - in a cold one. This process makes it easy to separate the sac from the eggs as it is welded and detached. Now you just need to pry it off and remove it.

It does not always happen that the caviar is large; sometimes it does not reach the desired size. It can be cleaned using a colander, but before doing this you will need to wash each bag thoroughly under running water.


To get to the contents, you need to cut each bag a little and open it, as it were. Now the product is laid out with eggs on a metal surface and with light pressure you need to move it back and forth so that the eggs fall into a container under a colander. You should act very carefully, as you can easily crush the delicacy. In this case, care is the key to success.


If you have concerns and no experience, then you need to look among the kitchen utensils for a whisk and a saucepan into which you will need to pour water and boil it. A maximum of two caviar bags are placed in the container into which hot water is poured, even if the size of the container allows it to be larger. Mix very carefully; after some time, a film will begin to collect on the blades, which has already cooked and come off.


It also happens that there are no kitchen utensils nearby, then you can use your own hands, although the water should be cooled a little so as not to get burned. In this case, only one bag of caviar is placed in the container, they wait for a while, and then they begin to stir the water. After a minute, you can notice how the eggs detach, become free, the film softens, becomes pliable, and can be pulled with your fingers.



If you have a mixer, you can use it - it allows you to avoid getting your hands dirty. For this purpose, special attachments are used, which are called “snakes”. To put it simply, they are often used for testing.

You need to work very carefully and slowly. Take the yastyk in one hand, cut it a little and open it, and take the mixer in the other. Holding the bag, turn on the equipment and remove the eggs into the container. The speed should be minimal if you don’t want to get hurt or damage a valuable product. It is better to take a wide container, since individual eggs will bounce off.

The easiest way to remove the membrane is to use salt water. The water must be hot if you want to save time. You will need to make boiling water before you start cleaning the caviar bags. One liter of liquid should take about one hundred grams of salt. The caviar does not need to be immersed in hot water, just pour it over it. It is difficult to say whether there is a fundamental difference, but this is what professionals advise to do.


The most unusual way to process caviar is if you don’t have any of the above at hand, but you have a badminton racket, then you can use it and any other grate, for example, from an oven, grill, and so on. In this case, the eggs easily slip through, and the film remains on the rods.


Caviar, according to many, is a sign of wealth and prosperity. Some people find it too salty, but this is because they have never tried the real thing, freshly prepared.


First of all, it needs to be prepared from freshly caught pink salmon. Only such caviar will have a unique taste and aroma. If after catching the fish you do not plan to cook it immediately, then you should put the delicacy in bags in a cool place, that is, the refrigerator. Only in this form will the eggs remain moist and fresh inside. But you cannot delay the process too much, because then the final product will not have the same taste.


Before you start, you need to make the brine. Most professionals use 4 parts water, 1 part salt. The salt must be real: rock or sea, and not table salt, since its composition is not the same. Caviar made with table salt can be very upsetting.

The brine must be boiled until the salt is completely dissolved, and then cooled. Under no circumstances should bags of caviar be placed in boiling water, as they will simply cook there. It will take a lot of time, so the brine is prepared in advance. When it's ready and cooled, it's time to separate the eggs from the film. Fill the bags with liquid and wait five minutes, then remove the film.

On an industrial scale, caviar is sifted and “filtered” depending on size, then thoroughly cleaned and rinsed. You shouldn’t do this at home, but it doesn’t hurt to rinse it under running water to eliminate the possibility of the membrane getting in.


It is best when the product is collected from adult females whose eggs have reached a certain stage of development. This delicacy is distinguished by its size and richness of taste, but there are no additional processing features. In order not to damage the eggs, a person must have certain experience; this is the only way to maintain the quality of the product.

There is no need to use metal utensils when making caviar. Wooden spoons and glass bowls are best as they do not oxidize the delicacy. In addition, whenever possible, filtered water is used to clean and process pink salmon caviar. Fish eggs react to unfiltered water through a process of osmosis, so even the quality of the water can affect the taste of the final product.

If you use a colander or any other device with holes, before starting work you should check whether the eggs will pass through the holes, otherwise you may simply ruin part of the valuable product. It is not always necessary to boil the brine; you can simply pour hot water from the tap, but through a filter. A temperature of 60 degrees will be enough to separate the membrane from the eggs. The last impurities are removed using tweezers.


On an industrial scale, both manual labor and special equipment are used. In this case, the percentage of loss of egg integrity is only 10%. There are several reasons why a delicacy prepared at home is much better:

  • salt concentration is lower;
  • fresh;
  • tastes better.

Lightly salted products are always of high quality, they have a delicate aroma and a small amount of salt used. This method was invented by fishermen primarily to ensure that the product did not have time to deteriorate before they brought it to the shore. You can’t help but feel a special taste of freshness if you try and compare the product from the store and your own production.


Experts on this product say that good, high-quality caviar needs little salt, while low-quality caviar needs more. In home production, salt ranges from 3.5 to 5 percent per serving of a quality lightly salted product. This is exactly the delicacy that true gourmets prefer.

The basic principles of storage have changed over the years. Today, thanks to refrigeration technology, it has been possible to reduce the salt content in caviar, but a few decades ago it had to be salted very heavily so as not to spoil, but this, of course, significantly deteriorated the quality of the product.

After the fish roe has been cleared of the film, it will need to be washed again. After which the delicacy is poured into a container with gauze, a bag folded in several layers is tightened, and hung out so that the liquid drains and the caviar dries for further salting. If done correctly, the finished product will have an amazing texture. You can feel each egg on your tongue, but at the same time they remain quite hard to burst and release juice when chewed. Caviar is an extremely perishable product and must therefore be stored in the refrigerator until consumed.

This chic and expensive snack just needs to be salted. It is considered premium when it does not contain bromine or other preservatives.


If you follow the advice of professionals and delve into the topic in more detail, you can make amazing pink salmon caviar yourself at home. The main thing is not to over-salt or crush the eggs, so novice cooks are advised to use their own hands and salt solution.

You will learn how to clean pink salmon caviar from the film in the next video.

When cutting up a fish carcass, you often find caviar, which, for obvious reasons, you want to salt in order to pamper your home with this delicacy. And it doesn’t matter what kind of fish it is, the caviar of any fish, even river fish, such as from pike, crucian carp, carp, turns out delicious, if, of course, it is cooked correctly.

Caviar is a blast!

But any fish caviar is “packed” in a film bag - a yastyk. And you should get rid of it before cooking. Therefore, in this publication we will talk about how to clean this film from fish.

Why remove the jastik at all?

The film bag is necessary to ensure that the eggs are all together. Yastyk is harmless and tasteless. However, it is impossible to obtain crumbly caviar without removing the films. The eggs are attached to it and it will be problematic to enjoy the delicacy without first removing the egg. There are several ways to remove the film bag. The choice of option depends on the housewife herself and on what kind of fish with caviar ends up in your kitchen.

You can prepare this delicacy with your own hands

Fork and gauze

For example, can pink salmon caviar be removed from the film using gauze and a simple fork? So, you will need a decent-sized piece of gauze, a fork and two deep containers. You need to pour cold water into one of them, and hot water into the second.
It is best to fold the gauze in two layers, then put the caviar into it. Afterwards, this bag must be immersed in hot water, carefully mix the contents, and then immediately immersed in cold water. After this, the egg will be cooked and will easily separate from the eggs. You just need to pick it up with a fork and remove it from the caviar.

Sieve

Large-sized caviar from chum salmon, pink salmon, and salmon can be cleared of films using a sieve with large cells. So, first, you need to carefully rinse the caviar directly in the bag under running water, and then, after making several cuts (being careful not to touch the eggs with a knife), transfer the caviar to a sieve. The eggs should easily penetrate the sieve cells. You need to place a dish under it, where the eggs, peeled from the film, will fall.

The eggs should easily pass through the sieve cells

Blender

The easiest way to remove films from caviar, but it is only suitable for fish with small caviar. You just need to put the caviar in bags into the blender bowl and turn on the blender for a couple of seconds. During this time, the film will have time to wrap around the blender blade, and all the eggs will remain safe and sound.

Almost all food prepared at home has an unsurpassed taste. Caviar prepared at home is no less tasty, and much cheaper than in the supermarket. But in order to get the final result, the caviar must be cleared of the film, which is called yastik. If you do this poorly, the caviar will turn out to be of poor quality, with an off-flavor. In this article you can find the necessary information about ways to clean caviar from film.

Red caviar (as well as black) has long been considered a real delicacy. This product is characterized not only by its unsurpassed taste, but also by its usefulness. After all, caviar contains a whole complex of vitamins and microelements. This product is not cheap, therefore, many housewives have adapted to preparing it at home, especially since it is not at all difficult.

Here, the most important thing is that the original product is fresh and of high quality. Caviar prepared at home, by the hands of a housewife, may turn out to be tastier and healthier than purchased caviar. In addition, the quality of the product is guaranteed since it does not contain various chemical additives, such as preservatives.

The cooking method is so simple that anyone can master it. The main thing is to properly prepare the caviar for salting.

How to clean caviar from film

First you need to remove the caviar from the fish. Naturally, it is better if it is freshly caught fish. Then the question of its origin and quality disappears. The fish is carefully cut along the belly and the caviar is also carefully pulled out. You need to take it out with extreme caution so as not to damage the bags with caviar and not damage the bile, as it can spoil the taste of the caviar.

Why is the film removed?

The film is designed to keep the eggs together. In fact, it is edible, but its taste does not match the taste of caviar and makes it bitter. In addition, as a result of cooking, the caviar should turn out crumbly. This is one of the main requirements for preparing this type of product.

What is needed to remove film?

Each caviar cleaning method is suitable for certain types of caviar obtained from different types of fish. First of all, the caviar must be thoroughly washed. Some types of caviar can be easily removed from the film using a regular fork. Other types of caviar require a special sieve with large holes. As a result of such actions, the caviar passes through these holes, and the film remains in the sieve. Caviar of different sizes requires a certain hole diameter.

Features of cleaning caviar of different types of fish

In freshwater fish, caviar has a different diameter, so cleaning requires completely different approaches, with the help of which the integrity of the shell will not be damaged and you can get rid of the eggs efficiently.

How to clean pink salmon caviar?

Before salting, pink salmon caviar should be separated from the roe, which is not at all difficult to do. For example:

  • You will need a couple of deep bowls.
  • You also need gauze.
  • Including a regular fork.

How it's done:

  1. Boiling water is poured into one of the bowls, and cold water into the other.
  2. Take 2 layers of gauze and lay out bags of caviar on it. It is better to wrap the edges of the gauze so that the caviar does not crumble.
  3. The gauze with its contents is placed in hot water for about 1 minute. At the same time, the caviar in the bags must be constantly stirred.
  4. After this time, the gauze with its contents is removed from the hot water and placed in a container with cold water.
  5. Under the influence of high temperature, the film has time to cook in 1 minute, after which in cold water it will begin to separate from the eggs.
  6. Those eggs that have not separated are separated using a regular fork.

Method for cleaning pike caviar

Pike caviar is not at all similar to pink salmon caviar, including in size, which will require a completely different approach. To implement your plan, you need:

  • Rinse the caviar thoroughly and cut the rind.
  • The caviar is simply rubbed through a sieve with the required diameter holes.
  • Actions must be careful, otherwise the calf may be damaged.
  • Those fragments of the roe that remain on the caviar are removed with a fork.

How to clean carp caviar

The process itself consists of the following actions:

  • To begin, cut the yastyk and place everything in a large container.
  • After this, salted boiled water is poured into the dishes. For 1 liter of water take 100 grams of salt.
  • Then the entire contents of the container are mixed with a fork. As a result, particles of film will remain on the fork.
  • After a few minutes of work, clean caviar will remain in the container.

Methods for cleaning caviar from film

There are other ways to clean caviar from the roost. For example:

  • Caviar is rubbed through a sieve with large holes. After this process, boiling water is poured into the caviar for several minutes. The film begins to curl up and is easy to drain with cold water. Finally, the caviar is washed in the same way as regular cereal. The process must be fast, otherwise the caviar, if kept in boiling water, will simply cook.
  • Take salted boiling water (one spoon of salt per 1 liter of water) and after it has cooled at least a little, several bags of caviar are placed in it. Take a whisk in your hands and stir everything carefully. As you move, the film is wound around the rim; all that remains is to remove it more often.
  • The chopped bags are placed in a colander, after which it and the caviar are placed in hot water. The contents of the colander are constantly stirred with a fork. The film clings to the fork and is wound around it, and the clean eggs remain in it.

How healthy is caviar?

A product such as caviar is characterized by unique taste and a large capacity of vitamins and microelements.

Found in caviar:

  • Vitamins A, E and D.
  • Polyunsaturated healthy fatty acids.
  • Squirrels.
  • Calcium.
  • Magnesium.
  • Phosphorus.
  • Potassium.
  • Iron.
  • Zinc.
  • Silicon.
  • Sodium.

As a rule, fish caviar always contains more useful substances than its meat. Salmon (red) and sturgeon (black) caviar is considered the most healthy. But caviar of other types of fish is no less healthy and no less tasty if it is prepared correctly.

Caviar should be present on the table (not just at the holiday table) of any person in order to:

  • Maintain proper immunity levels.
  • Strengthen the general condition of the body.
  • Carry out preventive measures for cardiovascular diseases.
  • Improve the performance of the entire body.

The technology for preparing homemade caviar does not contain complex operations. The caviar cleaning process does not contain complex operations. The technology is almost the same for all types of caviar, with minor nuances. To accomplish this, no complex devices are required, so you can really do it at home with your own hands.

It is not necessary to salt classic red or black caviar. After all, you can perform the same operations with pike or carp caviar, as well as other fish caviar.

When buying red fish, pay attention to its belly; if it is thick, most likely it contains caviar. This product is considered a real delicacy. Every housewife should know how to pickle pink salmon caviar. We'll talk about this in the article.

If you find caviar in pink salmon, under no circumstances should you throw it away. By properly salting the product, you will get a wonderful snack that can be spread on sandwiches, used in salads, and decorated with various dishes.

Before you start salting the caviar, you need to remove the film (eggs) from it. This should be done carefully so as not to damage the eggs.

  1. Scalding with boiling water. Pour boiling water into a deep container, place the caviar there for a few seconds. Take a sieve with large holes and rub the eggs through it. The film should come off well and remain in your hands. If you don’t have a sieve at home, you can replace it with a coarse grater, or even use a badminton racket.
  2. Place the eggs in gauze, folded in several layers. Hold the caviar over a stream of hot water for several minutes, constantly stirring the caviar.
  3. Place the caviar in a deep glass bowl. Insert dough attachments into the mixer (without whisks). Turn on the device at minimum speed, bring it to the joints. In a few seconds the film will wrap around the whisk. To use this method, you need to have certain skills.
  4. You can cut the eggs a little and carefully remove the eggs with a spoon or fork. Try to do this carefully so as not to damage the eggs.

As you can see, separating the film from the caviar is quite simple. The process will not take you more than 15-20 minutes. If the eggs are not completely removed, the caviar will taste bitter and the taste of the product will deteriorate.

According to the classic method, caviar is salted using the “wet” method. Cooking time: 3 hours.

For the recipe you will need simple ingredients:

  • caviar – 250 g;
  • filtered water – 300 ml;
  • salt - tablespoon;
  • sugar – 5 g.

The cooking process includes the following steps:

  1. Separate the caviar from the film, rinse it with running water, place it on a sieve, and let it dry a little.
  2. Boil water, add sugar and salt. Make sure that the ingredients are completely dissolved and there are no crystals.
  3. Cool the water to 30-40 degrees. If this is not done, the caviar will simply cook, and the dish will not be tasty.
  4. Pour the resulting brine over the eggs and let steep for at least 2 hours.
  5. Place the caviar on cheesecloth; the liquid should drain completely.
  6. Place the caviar in jars and place in the refrigerator.

Caviar prepared according to this recipe can be stored in the refrigerator for 2-3 days. If you want to increase the shelf life of the product, add sunflower oil. It should be refined, odorless, so as not to spoil the taste of caviar.

The recipe for salting red fish caviar with vegetable oil is very popular. In this case, the shelf life of the product increases to 2 weeks.

Required ingredients:

  • caviar – 100 g;
  • salt – 3 g;
  • sugar – 3 g;
  • vegetable oil – 5 g.

Cooking process:

  1. Separate the caviar from the film, rinse with cool water, and dry.
  2. Transfer the caviar into a glass container.
  3. Add salt, sugar, vegetable oil. Try to place the ingredients around the entire perimeter of the container, but do not mix the caviar. In this case, there is a high probability of damage to the integrity of the eggs.
  4. Close the container with a tight lid and put it in the refrigerator.

After 9 hours, the caviar can be eaten. According to this recipe, it turns out lightly salted. If you like a richer taste, add a little more salt.

How to quickly salt pink salmon caviar

If you need to quickly salt pink salmon caviar, use the following recipe:

  • caviar – 500 g;
  • coarse salt – 10 g;
  • sugar – 3 g.

Preparation:

  1. Remove eggs from the eggs and rinse with water.
  2. Place the product in a deep plate.
  3. Add remaining ingredients.
  4. Mix the caviar carefully, being careful not to disturb its integrity.
  5. Cover the bowl with a plate and place a weight on it to prevent air from entering. A half-liter jar of water is ideal.
  6. Place the container in the refrigerator.

Caviar is salted in a similar way for 5 hours. If you don’t have time to eat the product within 2 days, you can put it in the freezer. You can freeze caviar only once. Temperature differences can cause eggs to burst.

Dry salting

You can salt caviar using the “dry” method. In this case, the use of brine is excluded. The advantages of this method are obvious: the shelf life of the product increases.

You will need the following ingredients:

  • caviar – 250 g;
  • salt - 30 g;
  • water – 1 liter.

The cooking process includes several stages:

  1. Boil the water.
  2. Place the caviar (along with eggs) in a sieve.
  3. Add 20 g of salt to boiling water and let it dissolve completely.
  4. Lower the sieve with caviar into the resulting brine (for 20-25 seconds).
  5. Remove the film so that the caviar does not become bitter.
  6. Place the eggs in a glass or plastic bowl and cover with salt.
  7. Be sure to stir.
  8. Place the product in the refrigerator.

Caviar prepared in this way will be ready in a couple of hours.

Royally with cream and onions

If you like culinary experiments, we offer the following recipe for making caviar.

We will need ingredients:

  • caviar – 250 g;
  • onion – 1 medium-sized head;
  • cream – 25 ml. A product with medium fat content (15-20%) is better suited;
  • salt - teaspoon;
  • ground red and black pepper – 2 g.

Cooking process:

  1. Remove the film from the caviar, rinse thoroughly and dry.
  2. Transfer pink salmon caviar to a glass container.
  3. Finely chop the onion. It is better to choose the dicing method. Add the finished product to the caviar.
  4. Sprinkle with salt (half the serving), add pepper, mix gently.
  5. Pour cream on top of the caviar, trying to distribute it evenly.
  6. Add the remaining salt. There is no need to stir the caviar anymore.

This caviar takes about 2 hours to prepare. After this you can eat it.

Pink salmon caviar prepared in this way turns out to be very tender (due to the cream). It can be used in salads or eaten as a snack.

Salting frozen pink salmon caviar

Delicious pink salmon caviar can be obtained from a frozen product. To prevent the eggs from bursting, they need to be defrosted properly. The main thing in this matter is not to rush.

Place caviar with film in the refrigerator and leave for at least 8 hours. The product will defrost naturally.

Ingredients needed for the recipe:

  • caviar – 0.5 kg;
  • boiled water – 2 l;
  • coarse salt – 100 g;
  • sugar – 5 g;
  • olive oil – 40 ml.

Preparation:

  1. Remove the film from the defrosted product, place the caviar in a sieve, and rinse with water.
  2. Heat 1 liter of water (temperature 40 degrees), dissolve half the salt and sugar in it.
  3. Dip the caviar into the brine for a few minutes.
  4. Drain the brine and start preparing a new one.
  5. Bring the water to a boil, add the remaining sugar and salt, cool the brine to 30 degrees.
  6. Place the eggs in the brine again. This time for 20-30 minutes.
  7. Drain the liquid, place the eggs on a towel, and let them dry a little.
  8. Place the caviar in a jar and add oil.

If you do everything correctly, the caviar will turn out aromatic and tasty.

With lemon juice and herbs

This recipe is appreciated by real caviar gourmets. Be prepared immediately that the cooking process will take at least 3 hours. But as a result, you get caviar full of bright flavors.

List of ingredients:

  • caviar – 0.5 kg;
  • salt – 15 g;
  • olive oil – 100 g;
  • ground pepper – 3 g;
  • lemon – 1 pc.;
  • dill, parsley, basil - to taste.

Preparation:

  1. Remove the film from the caviar and rinse it with running water.
  2. Place in a glass container, add salt, sugar and pepper.
  3. Squeeze the juice from the lemon, mix with oil, pour over the eggs.
  4. Mix all ingredients thoroughly.
  5. Chop the greens and sprinkle with caviar.
  6. Place the product in the refrigerator for 2-3 hours.

Chefs prefer to use white pepper. It gives the dish an unusual aroma and bright taste.

Pink salmon caviar is a healthy product. Properly prepared caviar is no different from that sold in jars. Use our recipes and you will have the perfect dish.