Salting Red Caviar
Description
The recipe won't take much time. Salting the roe isn't difficult and doesn't require much experience. This roe is much healthier and more natural than store-bought, since it has no additives and is made only from fresh ingredients. Red roe can vary in size and color, depending on the fish species and the time of harvest. Roe is a source of beneficial vitamin D, Omega-3 fatty acids, and easily digestible protein. It can be served on a festive table in tartlets, on bruschetta, or used to garnish fish salads. It can also simply be spread on a buttered sandwich and served with morning coffee or tea.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for salting red caviar. You will need fresh caviar, just extracted from red fish. If the caviar is frozen, place it in a container and refrigerate until fully thawed.
- 2
Step 2
First, prepare the brine, called tuzluk. To do this, put salt and sugar into a pot.
- 3
Step 3
Pour in water and bring it to a boil. Simmer for 1–2 minutes until the crystals dissolve, remove from heat, and cool completely. If desired, add black peppercorns and a bay leaf to the pot. After removing the pot from heat, remove them. Keep in mind that the spices may alter the true flavor of the caviar.
- 4
Step 4
After cooling, begin preparing the roe for salting. To do this, pour salt into another pot and add water.
- 5
Step 5
Heat the water to a boil until the salt dissolves, then remove from the heat. Place the egg sacs with roe in a sieve and submerge them in the pot for 20–30 seconds. During this time the roe will not cook, but the membranes will curl up. Carefully separate the roe from the membranes by hand. Repeat the procedure if necessary.
- 6
Step 6
Place the roe in the brine. Mix and let stand for 7–15 minutes. The longer the roe sits in the brine, the saltier it will be and the longer it will keep. Drain the roe in a fine-mesh sieve and let the liquid run off.
- 7
Step 7
Place the caviar on a paper towel to remove any remaining liquid. Then transfer the caviar to a clean, sterilized jar. Store the caviar in the refrigerator for no more than 3–5 days.
- 8
Step 8
When serving, add a little vegetable oil and serve at the table.