How to pickle caviar trout at home? Very simple!Cleaning methods, recipes and tips on how to pickle caviartrout

Пн, 07 ноя 2016 Автор: Марина ATыходцева

Bought a trout with caviar? Well, that’s wonderful! A nice addition can
very easy to pickle, in just a few hours get real
Delicacy, delicious and healthy! And without preservatives and
chemistry Как лучше засолить икру trout дома?


Как засолить икру trout — общие принципы

Caviar of any fish is suitable for salting: sea, river, fresh,
frozen. Naturally, the better the original product, the
better will be the result. Among all the methods of salting allocate dry and
wet, that is, the product is simply poured with salt, or it
prepared with the addition of liquid. Depends on the selected recipe
only taste, but also the shelf life of caviar. But in any case, it is desirable
Do not store homework for a long time, use while it is
as fresh and healthy as possible.

Methods for cleaning caviar

Перед тем, как засолить икру trout, продукт нужно освободить от
Yastika – protective film. Manual selection of eggs immediately disappears,
since it is long, laborious, tedious.

Cleaning methods:

1. Gauze. Fold a large piece of gauze in 4 layers. AT
central part we have caviar. Put the gauze in the basin or in
pan with warm water, begin to rotate. Gradually the film will be
depart, the pieces will remain on the gauze. The method is convenient, simple, but
long and time consuming.

2. Hot. Relatively fast way. Caviar is poured hot
water for a few seconds. ATсе пленки отходят от шариков. Minus
The way is the need to choose pieces from the product.

3. Massage. Neat, but also quite long and painstaking
way to. Yastyk is cut in half or in 3 parts, the eggs are neat
drawn out.

4. ATенчиком. Yastyk torn in several places, caviar
filled with warm water, the whisk is immersed and the product
is stirred. Gradually, films will be wound on the rim.
Then the eggs are poured into a sieve, the remaining yastok is chosen by hand.

Each method has its advantages and disadvantages. ATыбирайте
the one that is most convenient for you.

Как засолить икру trout в тузлуке

Самый распространенный способ, как можно засолить икру trout в
home conditions. Tuzluk – concentrated brine. By
the amount of salt added to the rules as long as it is


• 200 g of rock salt;

• 200 g of sea salt;

• икра trout;

• litere of water.


1. Put a saucepan with a liter of water on the stove, add both types
salt, boil tuzluk after boiling over low heat about
three minutes. If there is no sea food salt, then you can take it completely.
rock salt.

2. Cool the brine. Makes the temperature concentrated
brine just above room.

3. Byгружаем икру. If you endure 5-8 minutes, you get
lightly salted product with a high taste
shelf life up to 5 days. Most often only 3 are stored in the refrigerator.
day, then the caviar begins to deteriorate.

4. If you hold the caviar in a brine for 20 minutes, the product will be fed.
salt and will be stored longer.

five. Merge caviar on cheesecloth. Leave for ten minutes to run off.

6. Glass jars are carefully washed out, preferably poured.
boiling water and dry. Covers are also processed.

7. Carefully transfer caviar, twist caps containers,
Store in the refrigerator. We give salt to be distributed in the product. First
Sample can be removed after 12 hours.

Как засолить икру trout быстрым способом

Formulation for those who do not want to wait long. This caviar will
ready in four hours. The method is dry, the product is obtained
salty but suitable for butter sandwiches and salads


• caviar;

• sugar;

• salt.


1. Caviar should be cleaned in any convenient way. Byдробно о них
can be viewed above.

2. Salt and sugar are mixed in a ratio of 2 to 1.

3. Caviar thickly sprinkled with a dry mixture, gently mixed,
in order not to damage the integrity of the balls, do not spoil the product.

4. Set aside for ten minutes. During this time, salt and sugar should
melt away.

five. Strain through gauze, let it drain all liquid.

6. We shift in a jar, put in a refrigerator for 3-4 hours.

7. We get a jar of caviar, gently mix. If again
liquid is formed, then it is also drained. We use on

Как засолить икру trout в сахарном рассоле

Еще один замечательный способ, как можно засолить икру trout в
brine, but not in the brine. This option is made with sugar,
which greatly improves the taste of the workpiece.


• 70 g of salt;

• 1 liter of water;

• 35 g sugar;

• caviar.


1. Peel off caviar from films, rinse, leave in gauze for
draining fluid.

2. Prepare the pickle. If caviar is used immediately, then
it can not boil. It is enough to dissolve the salt with sugar in
purified water. If you plan to withstand the product for several days
in the fridge, then pouring need to boil, cool.

3. Caviar transfer to a deep plate.

4. Fill the product with brine. The amount of fluid should be in
two times more.

five. Leave for a quarter of an hour.

6. During this time, pull a piece of gauze on the pan. Can
use and bowl, but the pan is convenient because the tips can
bind to the handles of the pot.

7. ATылейте на марлю икру с рассолом, толстый слой не
do it.

8. Leave another quarter of an hour to let the glass all the water and
The eggs have dried up a bit.

9. Fold in a clean jar, refrigerate.

10. After two hours, the product is ready for use.

Как засолить икру trout просто и быстро

Recipe for salted caviar for lazy housewives. No need to clear the yastik
or wait a long time for the preparation of the product. ATсе может быть намного
simpler! Brine with added sugar, improves the taste of the main


• 1 liter of water;

• 5 tablespoons of salt + about 300 grams;

• 1 spoon of sugar.


1. Cooking brine. ATсе вместе соединяем, отправляем на плиту и
boil a couple of minutes. Strain to get rid of random

2. ATводим еще соль, постоянно помешиваем. As soon as the nuggets
stop dissolving, stop adding.

3. Cool the brine to 50 degrees. Temperature in this recipe
very important. It is not necessary to lay eggs in hot or too hot.
cold pickle

4. Byгружаем икру прямо в рассол, берем венчик и начинаем
mix. We try to drive in a circle bowl, at the same time
dissolving and breaking film yastyka.

five. Оставляем икру в рассоле на полhours

6. Byвторно погружаем венчик, снова размешиваем икру несколько
minutes, let the detached films wrap around the bends of the device.

7. Merge caviar into stretched gauze or into a colander. Hands remove
remnants of films. ATозможно, их останется совсем немного.

8. We shift the caviar stepped from the brine into jars. We try
put tight, put in the fridge.

9. After four hours the salt is evenly distributed in the product,
it can be used. AT холодильнике такая икра хранится до
4-5 days.

Как засолить икру trout пряным способом

ATариант очень ароматного и пряного рассола для икры. Not,
the product will not lose its fishy taste and smell, but will become more
fragrant and noble.


• 0.5 liters of water;

• 40 g of salt;

• 15 g sugar;

• 3 peppercorns;

• 1 pinch of ginger;

• 0.5 bay leaf;

• 1 clove.


1. Boil in a saucepan water with salt and sugar for about five minutes,
add all the spices and immediately turn off. Ginger goes ground and
dry. If there is a fresh spine, then you can take it.

2. Let the marinade cool under the lid so that everyone goes into the water.
aromatic substances.

3. Filtrate the brine, it is desirable that it has a temperature in
around 45-50 degrees.

4. Byгружаем икру. For this amount of brine enough
100-150 grams, mix thoroughly and leave for a quarter

five. ATыливаем в сито, стараемся не повредить икринки, можно
spread the gauze. Byдсушиваем 10 минут.

6. We shift in a jar, send for a couple of hours in

Как засолить икру trout с лимоном

ATариант потрясающей икры с изумительным ароматом лимона. Brine
it is advisable to cook with sea salt, it is ideal for
trout, даже если рыба речная. For watering is used any
vegetable oil.


• 150 g of caviar;

• 0.5 lemon;

• 2 tablespoons of salt (with a slide)

• 1 spoon of sugar:

• 2 spoons of butter;

• 0.6 liters of water.


1. Clean caviar in one of the convenient ways. Product film
should not be.

2. Remove from the lemon thin yellow crusts, that is, zest. The juice
wring out in a separate dish, you can immediately strain if by chance
fell bone or pulp.

3. Cooking brine. Boil lemon peel in water for three minutes,
add salt and sugar, cook a little more. Cooling down.

4. Strain the brine. Fluid temperature should be around
50 degrees.

five. Byгружаем икру, выдавливаем лимонный сок из той половинки
citrus, which remained.

6. Размешиваем, оставляем на четверть hours

7. ATыливаем икру в сито, оставляем для draining fluid.

8. We shift the product in clean jars, pour on top
oiled and done!

Засолка икры trout — полезные советы и хитрости

• Despite the fact that caviar is tastier under-salted, the product is still
better salted. Salt not only extends shelf life, but also
will destroy harmful microbes and helminths, will make preparation safe
for a man.

• If the caviar’s shelf life is about to end, but it has not yet
consumed, then rather put the product in the freezer, better
freeze in small portions. Byсле оттаивания икру можно
use for any dishes.

• It is possible to use not only
a whisk, but also an ordinary fork. Only need to drive the device
gently to preserve the integrity of the gentle

• Любой из рецептов для посола икры trout можно адаптировать
under a different product. In fact, not the salt concentration is important, but
holding time. The easiest way to determine it – more often.
try caviar but only after pre-shaking

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