You will need
- - caviar Beluga, sturgeon, stellate sturgeon or sterlet;
Make a cut with a sharp knife along the belly of a fresh fish. It is very important not to damage the film, which is the ROE, and to prevent jaundice. Remove the eggs from the belly of the fish, separate from the guts, then remove from the foil, RUB through a sieve (in industrial production are used for this mesh on a frame with a specific size of cells through which pass the eggs) and put it in a glass dish.
Pour the eggs fine dry table salt in a ratio of 5% by weight of caviar. Ambassador lasts a few minutes, the eggs are ready, but keep it as a salted product, in the home difficult, as the storage temperature should be maintained strictly to - 3oC. Put salted eggs in a small glass container, hermetically ocuparte and pasteurize eggs at least two times.
Prepare pressed caviar: carefully remove the eggs from the fish, peel the eggs in the film from other viscera, rinse, then roll in salt and place on the salt (total salt at 10% by weight of caviar in the film). Make Ambassador in this dish, so the juice ran freely. Remove the salted eggs in the film from the salt, leave it in a cool place at a temperature of 5-6оС to provalitsya and dry, then the dried out eggs free from film, crush with a pestle. To obtain a homogeneous mass, add a small amount of warm brine and slightly extrude eggs laid in the gauze under the Board with the cargo.
Yastik prepare the eggs: remove the eggs in the film (ROE) of the fish, separate from the innards, rinse, pour over boiling water and salt in a strong brine (not less than 15% by weight of ovary). Store eggs in brine in a cool place to eat, not separating film.
Trinity cook the eggs: remove the eggs from the fresh fish, pass through a sieve, separating the tape, fill with warm strong brine, stir and drain in a sieve or colander, allow to drain completely. Fully dehydrated eggs ocuparte tightly into sterilized glass jars and store in the fridge.
Eating caviar home cooking without heat treatment and undisciplined for a period of salting leads to severe food poisoning.
Advice 2: How to release the eggs from the film
At salting of caviar, it is frequently necessary to clean it from the films, which are called ovaries. Otherwise, its taste will suffer - it will taste bitter.
Prepare the brine for caviar. In one liter of purified water you will need about three tablespoons of salt. If the eggs were previously frozen, pre-defrost it in cold water.
Take this amount of brine, so that you can fully load it all prepared to handle the eggs. It is best for this purpose, suitable enameled container.
Bring to medium heat the brine to boiling and a bit of his cool. Check the temperature - drop in the brine a small piece of ROE with the film. If the film turns white, and the ROE will not change its color means the temperature is just right. If she abruptly changed color, and, moreover, hardened the water is still too hot, and you have to wait for it to cool to optimum temperature (approximately 60°C).
After the temperature reaches the required limit, place all the eggs in the solution for about 30-35 minutes. Then check for taste. If you think salt is not yet enough, the time of incubation of the eggs in the solution should increase. And if you decide that its too much, rinse the eggs 1-2 times under a gentle stream of water.
When the quality of the Ambassador will fit your taste, let's move on. Take an ordinary kitchen whisk and gently start to stir the eggs. The biggest film will remain on the rim. While stirring remove them.
Gradually lay eggs, released from the films on the gauze to drain the water. If the film is not completely removed, take a paper towel and gently press it on with gauze lined with caviar. This will help you and dry it, and clean up almost completely.
Hang the cheesecloth with eggs for half an hour for the water to finally glass. With a teaspoon carefully assemble the finished eggs in a jar and refrigerate.