For a long time he lived in the Far East. I want to share with you the recipe for salted red caviar at home. Remember the following unshakable rules. At all stages of processing, caviar should not come into contact with fresh water. All work must be done qualitatively and very cleanly, in compliance with all sanitary rules and regulations. You can use salt of the first or second grind for work. Do not use salt of finer grind. Spoil the caviar. Try not to fantasize and not deviate from my directions and recommendations. Prepare everything you need in advance.
Fresh red caviar is in the pastures. Istyk is such a film, to which each egg is attached. The first thing to do is to separate the eggs from the ystyka. The most common and convenient at home is the "hot" way.Boil the water, add salt to it, but not much, so that the salinity is similar to sea water. While it cools down to a temperature of 50-55 degrees, rinse each istik in cold salted water. Wash as carefully as possible, but carefully. Then we lower it into the cooled warm water for one minute. We take out and three neatly between the palms of some clean dishes. Eggs should be separated from the film and poured down. If they are separated poorly or not all, then repeat the procedure, again drop it into the heated water. Films from ystyka, freed from eggs, are thrown away. We have already obtained a little similar to the usual product of caviar. Only she is very dirty. There is blood, and burst eggs, and bits of ystyk. This is all cleansed by rolling on gauze.
Prepare 2-3 pieces of clean gauze about 50 by 100 centimeters in size. Take one piece, in the middle, pour no more than half a liter of caviar. Marl take the edges with both hands and roll the caviar from one edge of the gauze to the other. You see that in a minute any dirt stuck to the gauze. Change the gauze. Use the gauze carefully rinse in boiled salted water. Roll each batch of roe at least three times on different pieces of gauze. After that, if the caviar is cleansed, it is ready for salting. If the caviar is a bit dirty, roll it again or another.
The caviar is salted in saline solution, which is called a brine. Tuzluk is usually cooked in advance. This is done so. We boil water at the rate of one liter per liter of caviar. When boiling, add salt (first or second grind). Salt is added until it ceases to dissolve. Boil the saline solution for at least 10 minutes. The solution may seem dirty or cloudy. Do not pay attention to it. There's always a lot of mud in the salt. We put the brine to cool to room temperature. It can not be stirred, worn or shaken during cooling. When cooling on the surface of brine, a salt film forms, which descends to the bottom and filters the solution. Do not use potatoes, eggs and other items to determine salinity (density) of brine, which some experts recommend sometimes.
Pour neatly, without stirring, brine into a container, there we fall asleep our caviar. The liter of brine should not be more than a liter of caviar. We sustain, continuously stirring, not less than one minute (the longer the roe in brine, the more salty it is). Then merge the brine. Caviar lay out on pieces of clean gauze measuring 50 by 50 centimeters in half a liter, no more, for each and suspended for draining. Caviar should drain in a suspended state for at least three, but not more than eight hours. Everything, caviar is ready. Keep it in the refrigerator, light and temperature differences are contraindicated. To improve the taste, you can add olive oil. If the caviar is accidentally salted, then before drinking it you need to soak a little in freshly salted tea. Bon Appetit!