Advice 1: How to pickle eggs carp

At home, you can salt the fish any species, except for sturgeon, the salting of which requires special refrigeration equipment and skills. Recipe of salting of caviar carp suitable for salting of caviar of any river fish.
Carp - Cyprinus carpio L.
You will need
    • caviar,
    • salt
    • sunflower oil.
Instruction
1
Method # 1.

Carefully have the fish to throw the eggs in the bile, otherwise the eggs will become bitter and unfit for food.
2
Out of fish ROE, caviar, rinse with boiled water.
3
At the bottom of a deep pan, pour a layer of salt thickness of about 1 cm.
4
Lay out rows of the ovary with the ROE of carp on the bottom of the pan.
5
Pour the ovary with the eggs salt. Calculate the amount: of salt should be 12-15% of the weight of the calf.
6
A pot of caviar, place in a cool dark place.
7
Caviar is colitisa 3-5 days. After this time, drain from the pan the resulting brine. Remove the ovary with the eggs, and then double-rinse them in warm boiled water, then put in jars prepared for pickles: glass, scalded with boiling water. Tightly roll up the banks and keep them in a cool dark place.
8
Method # 2.

Put the ROE of a carp in a bowl. Take a sharp knife with a narrow blade and carefully cut the foil on the eggs.
9
Prepare the brine – a saturated solution of salt. This takes salt at the rate of 100 g per liter of water and boiled in a saucepan.
10
When the brine comes to a boil, cooling it, pour a solution of caviar.
11
Within three minutes, carefully stir the eggs with a fork to cut a whole film.
12
Drain the brine. Prepare a new salt solution, and again pour it to the eggs.
13
Again mix the eggs with the brine for three minutes. Film should be wound on the fork.
14
Drain the brine. The eggs appeared dark balls is skativshiesya film. Select and discard it.
15
Again prepare the brine, bring to a boil and pour over her eggs for the third time.
16
Thoroughly mix the eggs. The brine should be much cleaner and more transparent than the previous 2 times.
17
Drop the caviar into fine sieve and leave for 10-15 minutes to drain excess water.
18
Take liter glass jar, scalded with boiling water. Pour into it 2 tablespoons oil.
19
Fill a jar of caviar to 75%, pour on top a teaspoon of salt (with slide) and mix.
20
Add caviar to the top of the jar, fill with sunflower oil (a layer about 5 mm).
21
Close the jar with caviar plastic cover and store overnight in the refrigerator.
Note
But how to pickle salmon caviar at home? Well, it's not raw it is, at the end of it all! And throw, of course, sorry! It turns out that there are a few simple recipes of caviar Ambassador. Before salting caviar should be split. The fish factory it is ground in a special sieves with large meshes, and at home you can do much easier.
Useful advice
Home pickling of eggs. Quite often after buying fresh fish, especially red inside when cleaning comes the caviar. Which is usually salted caring hostess. Let's look at some simple ways of salting fish ROE at home. Fastest way Eggs you need to carefully remove the membranes and blood and put in a gauze bag. The volume of the filled bag should be such that when placing it on the table, caviar flowed in the form of a thin pellet.

Advice 2: How to pickle eggs perch

Perch is one of the most common fish in Russia. It is found in fresh water of large reservoirs, ponds, rivers, lakes. You can cook traditional and delicious soup, and you can get no less appetizing caviar. So it turned out really delicious, you need it right pickle.
How to pickle eggs perch
You will need
    • thin narrow knife;
    • two ladle or small saucepan;
    • one liter of water;
    • iron plug;
    • small strainer;
    • sunflower oil;
    • clean glass jar;
    • salt is fine.
Instruction
1
Scrape the caviar out of the tub, where she lay, to another clean container e.g. ladle or saucepan. Take a sharp, long and thin knife. This knife sharp clipping all movements dissect the ovary (egg-bearing sacs out of fish). After that, should get a uniform mass.
2
Take the larger size ladle or saucepan and pour in it the salt rock large size (two tablespoons with slide). Then pour in a jar or other container with one liter of water, pour it into a ladle, where is salt. Stir and dissolve it in water, make a brine - salt solution.
3
Put the brine on heat, bring to a boil, and then pour all the eggs (so much water and salt you can use if you have up to one litre tins of caviar). Don't pour out all the brine, because salt is a lot of sand. As a result, you should get caviar, bathed in hot brine.
Next, take the iron fork and in a circular motion for about two minutes stir the eggs. Then grab a small strainer and start to draw the eggs out of the pan into another container. Brine is still pretty dirty and unclear. At this stage we can not wait for the brine to completely drain through a sieve.
4
Make the brine for the second time (one liter of water, a few spoons of salt with slide): put on fire, bring to a boil, pour the eggs, stir with a fork and remove the film. After you re-fill the brine of the caviar should be clean, each egg separated.
Again, make a brine (in the third and last time), pour eggs, stir and get the already clean and clear caviar. After this strainer to remove all the eggs (and wait about two minutes until all the brine drained through a sieve) and place on a clean plate.
5
When lay all the eggs, take a bottle of sunflower oil and a jar where you will put the eggs. Pour a little oil on the bottom of the jar, and a tablespoon put in her eggs. As all put, take one small teaspoon, scoop out it of fine salt and pour in the eggs. If you love caviar too salty, then take a spoonful of salt (no slides), and if not, then quite a quarter of a teaspoon. Next, mix the salt with caviar, tamp top with a large spoon, pour a little more oil and cover with a glass lid (can be different).
Put a jar in the fridge for 4-5 hours, and then you can eat with a spoon, spread on bread, eat...

Advice 3: As the salt river fish

Experienced fishermen can bring home a rather large haul. What to do with so many fish? Try to pickle it using spicy Ambassador. It will be a great appetizer on the dinner table.
As the salt river fish
You will need
    • utensils for salting;
    • fish;
    • salt;
    • Bay leaf;
    • peas of black pepper;
    • the coriander.
Instruction
1
Prepare the fish to the Ambassador. If you use freshly caught river fish with a weight of 200-1000 grams, the gut and even more to freeze it should not be. It is best to pickle the fish entirely.
2
Prepare a bowl for salting. In this case the most suitable is a deep bowl or stainless steel pot or an enamel-coated. You can use plastic food containers.
3
Lay the fish in layers. Put down the larger specimens, and the little leave on the upper layers. Lay the fish in such a way that the head lay to the tail.
4
Pour each layer with a mixture of salt and coriander. Add a few peas of black pepper and 1-2 Bay leaves. Keep salt was covered with each fish.
5
Close the bowl with a lid smaller wooden round or flat plate. Put the oppression. It is possible to use a large jar filled with cold water, heavy stone or other object.
6
Put the dishes with fish in a cool room. After a few hours, usually 10-12, the fish will give the juice (brine). Don't drain it until after the salting.
7
Remove oppression in 3-4 days. Drain the brine and rinse the fish in cold water.
8
Pour the entire fish with cold water and leave for 1 hour to vymachivanija. Let the water drain out.
9
On a flat surface spread several layers of newspaper. Lay on top of towels. Lay the fish so that the individual instances do not touch each other. Dry for 2 hours on each side. If you need Newspapers and towels change.
10
Store fish in the freezer, refrigerator or cold room.
Note
Use for salting coarse salt. Because it dissolves slowly, pulling the moisture from the fish. And the process of salting lies in the substitution of the water in fish tissue salt. Fine salt, this effect can not give.
Useful advice
Salting the fish better in the spring or winter. The fact that prior to the laying of eggs, its meat contains more fat and therefore has a more delicate flavor.
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