Published 31.03.2018
Posted by: AnyutkaM
Calories: Not specified
Cooking time: 15 minutes
Did you know that you can prepare fish caviar at home, and it’s also tastier and healthier than store-bought? If not, then this one will come in handy wonderful recipe. We are so used to buying a ready-made canned mixture of caviar with various additives that we are not even aware that homemade caviar is easy, quick and easy to prepare. extra costs. The products proposed in this recipe can be found in the kitchen of any housewife. Natural ingredients will help preserve the benefits of caviar and reveal its taste in a new way. We get a slight sourness thanks to the addition of lemon juice, and just a little sugar will make the caviar quite sweet. Now I will tell you how to salt cod caviar at home; the preparation process will take you about 15 minutes. But in order for the caviar to infuse and absorb all the taste qualities of the ingredients mixed with it, you need to leave the finished dish in the refrigerator for 12 hours. Cooked pasta makes delicious sandwiches, but you can also eat caviar with main dishes or salads. Also see how to do it. 
- fresh cod caviar – 300 gr.,
- salt – 1 tsp. with a slide,
- sugar – 0.5 tsp,
- freshly squeezed lemon juice– 1 tbsp,
- vegetable oil– 1.5 tbsp.
Recipe with photos step by step:
We completely remove all the caviar with which we will work from the egg. Then mix it with salt. 
Add ½ tsp. sugar to give the caviar a slightly sweet taste. 
And immediately season our mixture with lemon juice and vegetable oil. 
Mix the resulting mass thoroughly, which should be absolutely homogeneous, without a single lump. 
To obtain the desired result in this case, it is better to use a whisk. 
In fact, we have already obtained the necessary caviar paste. You just need to put it in a container (preferably glass), close the lid and put it in the refrigerator for 12 hours. If you start cooking in the evening, the caviar will be completely ready for consumption in the morning. Check out the delicious recipe
Ingredients:
- cod caviar – 700 g;
- salt – 1 tbsp. l.;
- sugar - 1 tbsp. l.;
- lemon juice - 2–3 tbsp. l.;
- vegetable oil (if long-term storage is planned) - 2-3 tbsp. l.
Cooking method:
- Free the caviar from the sacs (special bags in which the caviar is located). To do this, cut the roe lengthwise and carefully remove the caviar into the pan with a knife.
- Add salt and sugar. Stir the caviar with a silicone spatula.
- Pour in lemon juice and continue stirring.
- Pour the caviar into a clean jar, cover with a lid and place in a saucepan with cold water, which is then sent to the stove for the purpose of pasteurization. It is necessary to heat the water to about 70 degrees, and then turn off the fire and wait a little and light it again. The point of the technique is to ensure the caviar is warmed up at a temperature of about 70 degrees for about 100-120 minutes. During this time, all harmful organisms will die.
- The cooled jar of caviar is placed in the refrigerator for 2 hours.
- If you plan to store the dish, pour vegetable oil on top.
- Caviar can be served on slices of whole grain bread, crispbread or egg slices with the addition of herbs.
A little secret: if you mix ready-made caviar with herbs and cottage cheese, you get a delicious paste for sandwiches. You need to prepare the dish in porcelain, wood, clay or glass dishes, but not in metal ones. Store caviar in a dry, clean, preferably glass container with an airtight lid.
Expert opinion
Certified nutritionist. 5 years of experience.
Nutritionist advice. Cod roe is rich fatty acids Omega-3 is indicated for everyone who wants to maintain healthy blood vessels and prevent heart disease. It is a source of vitamins A, which, moreover, are well absorbed. Caviar is recommended as an additional source of protein, which is better absorbed than meat and has a shorter digestion cycle. Suitable for children and dietary nutrition.
Like other high-fat foods, caviar should not be consumed uncontrollably. The standard portion for an adult who is not losing weight is 50-60 g per day. The product is contraindicated for persons with hypertension and various gastrointestinal diseases.
The taste and benefits of caviar leave almost no one indifferent. Fish products are rich in proteins, fats, and vitamin elements. Doctors prescribe caviar for complete and enhanced nutrition. Cod caviar is especially popular. The product can be bought at the supermarket.
But home-made products are considered the highest quality delicacy. Using culinary recommendations on how to salt cod caviar at home, you can prepare an incomparable healthy delicacy.
How to simply salt
The eggs in fish are located in separate cavities called ovaries; they are connected by a thin film. Before salting the caviar, the film must be separated. In industry, a special sieve is used for separation. At home, it is possible to salt cod caviar product, both in jars and without them.
To salt, take 150 grams of caviar and a large spoon of coarse salt. You can prepare the salt solution in a fireproof mug with a volume of 300 ml. or in a saucepan. Salt is poured into the selected container and boiling water is poured into it. The liquid is stirred until the crystals dissolve.
The solution should be poured into a glass container and the cod eggs should be placed in it for 5 minutes. After five minutes, the products are carefully stirred. IN hot water The films come off easily. If at the first attempt it was not possible to free the eggs from the ovaries, the procedure is repeated, you just need to strictly observe the time; if it is exceeded, the eggs will harden excessively.
When the joints come off, they are loosened until the films are completely detached. For further actions you should use a sieve. Having transferred the cod product into it, they begin to shake it on the sieve from one side to the other. The remaining films will have to settle on the sieve bottom.
Cod roe should be carefully transferred into a glass container, in which it will be stored salted in the refrigerator for about 3 days.
Tip: In a clean, dry container, sealed, salted caviar mass can be stored for up to 10 days.
Classic way
To salt, take 700 grams of fresh cod roe, 2 large spoons of salt and one and a half liters of water. If you want to salt a product, prepare a brine liquid: water is combined with salt, the ingredients are mixed, and the solution is boiled. If frozen products are used, they must be thawed.
To salt the eggs, you need to free them from the joints. Any formation on the product is removed so as not to impart bitterness. All caviar should be poured into hot pickle and stir quickly. After this, place it on a piece of gauze or a colander, place the container with the product over a pan or bucket, and leave for a couple of hours so that the water completely drains.
The product is placed in a half-liter glass jar, consumed or placed on the refrigerator shelf. The salty delicacy can be spread on sandwiches, added to a salad, pie or other dish. If you add salt according to this recipe, it turns out very tasty.
If you add a little green onion and cream cheese to taste to salted cod roe, you will get an appetizing caviar paste for breakfast.
You can salt cod products by adding butter and mayonnaise, if you want homemade caviar butter. Caviar (per kilo) will need to be mixed with butter (150 grams) and approximately 180 grams of mayonnaise. The mass is left in the cold for a couple of hours, after which it is consumed.
Original recipe
The caviar will need to be loaded into a cup. You will need a sharp fishing knife to remove the membranes from the cod roe, using gentle but quick and frequent movements.
Prepare brine (water with a lot of salt). For a liter of liquid you need 100 grams of salt crystals. The solution should boil. Hot brine is poured into a container with eggs. Using a fork, stir the mixture for about 3 minutes.
The solution is drained, fresh is prepared, and again added to the cod product. Everything is mixed again for three minutes, during the process some films are wound around the fork. The brine is drained, the remaining films in the form of rolled up dark lumps are selected and discarded. Usually there are not many of them left, so the stage is not difficult.
The third time the brine solution is prepared and boiled. Pour the caviar product over it, mixing the composition well. The liquid will be light and almost transparent. The cod caviar product is placed on a fine-hole strainer to allow excess water to drain within 10 or 15 minutes.
Instead of a sieve, the eggs can be laid out in a layer about 5 centimeters thick on a board located at an angle; the water will drain quickly.
Take a clean liter jar, pour sunflower oil into it, two large spoons are enough. The jar is filled 75 percent with cod eggs. Take a heaped teaspoon of salt, pour it into a jar, mix the product with salt using a fork. Caviar is added on top, but it should be covered with a five-millimeter layer of sunflower oil.
Used to cover glass containers plastic cover. The product is salted for a couple of hours; for enhanced effect, it can be placed in the refrigerator overnight. Using this method, you can obtain crumbly, lightly salted, tender cod caviar; it has a yellow tint and does not have a fishy smell.
Store-bought products can easily be replaced with homemade analogues. After all, it’s no secret that home-cooked dishes and products are distinguished by their beneficial properties. Because you know exactly the composition of what is cooked, you are confident in its freshness and, as they say, you have put a piece of your soul into it. Therefore, we bring to your attention a recipe for homemade salted cod caviar (although any fish caviar will do). Whether to use a frozen product or not is also your choice. Now you will learn how to salt cod caviar at home quickly and tasty. This cooking method is so simple that you will no longer want to eat store-bought caviar. Besides minimal amount ingredients You will be pleasantly surprised, because we so often see on the labels many unknown substances in the composition of products. The spicy taste of caviar is an excellent option when served with any side dish. And thanks to its delicate consistency, fish paste can be spread on bread or used in salads. This kind of caviar should definitely be in your refrigerator, because it will serve as an excellent snack and addition to main courses. It turns out very tasty. 
- fish caviar – 700 gr.,
- salt – 2 tbsp.,
- water – 1500 ml.
How to cook with photos step by step
First you need to defrost the caviar if you are using a frozen product. If not, we immediately move on to the next stage.
We clean off everything unnecessary so that the caviar turns out perfectly smooth and homogeneous, without any films.
Mix fine table or sea salt with 1.5 liters of boiling water and stir until the salt grains are completely dissolved. 
Immediately add caviar to hot salted water and mix everything (2-3 minutes) until the caviar turns into a mass of homogeneous consistency. 
Prepare gauze or cloth for straining the caviar. 
We strain the liquid, and as a result we get freshly prepared homemade cod caviar.
You can add a couple of tablespoons of sunflower oil for taste. 
The finished dish can be stored for quite a long time, but only if it is tightly closed and in a cool place. Think. you will love it, it is so easy to prepare and very tasty
