Avyutorga
Description
For your attention — a simple recipe for preparing avyorga. Salting roe is not a quick process and is very meticulous. I recommend preparing sterilized jars for storing the roe in advance. Usually roe is kept in the refrigerator, but if you plan to store it for more than a month, keep it in the freezer. Good luck. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Clean the caviar of transparent membranes — "yastyki". There are two methods. The first: pour boiling water over it and the membranes come off. The second method: rub the caviar in your palms, freeing it from the membranes this way. Place the caviar in a basin.
- 2
Step 2
Prepare the brine. Bring 1.5 liters of water to a boil, dissolving 70 grams of rock salt in it. Let the water cool to about 80°C. Pour the brine over the roe and let it sit for 10–15 minutes (the longer you leave it, the saltier the roe will be). Taste the roe; if you’re happy with it, drain it onto cheesecloth. Hang it like that for 10 minutes so excess water can drain off.
- 3
Step 3
Spread the caviar into sterilized jars (maximum volume 200 grams). Seal tightly and store in the refrigerator or freezer (if keeping for more than a month).