How to pickle the trout at home, you will learn in this article
Many connoisseurs of red fish and caviar have triedindependently pickle your favorite delicacy, but rarely who it turned out to do delicious. After all, not only the recipe with the list of all the necessary ingredients is important, but also the condition of the trout caviar (the fish itself) and its freshness. You can salt not only fresh, chilled fish, but even fresh-frozen. How to pickle the trout eggs, we will also consider in this article.
Very often people give their preferencepurchased caviar, not wanting to mess with its preparation. Very in vain. Its caviar is not only more useful, because you make it from a fresh product, but it is also tastier, sometimes it turns out much cheaper if the caviar is caught in a large fish. The only disadvantage of domestic caviar is that it can not be stored for a long time, it should be consumed within no more than two days from the date of preparation, and it should be kept in a tightly closed container, which is stored in a refrigerator.
Before proceeding directly to the saltingCaviar and fish should be carefully prepared. We fix the working surface: carefully wash out the table, board and sharpen the knife to cut the fish. We prepare the salted mixture and the necessary seasoning ingredients. We buy or catch trout, carefully wash it and proceed. How to pickle the trout caviar, we will learn after the basic accessories are ready.
First, prepare a fine sieve, deepcapacity, boiled water. The salting of trout caviar itself is not so complicated, the main thing is the removal of the film. In order for the film to leave the trout cavity without difficulty, it is necessary to lay the caviar in a sieve and lower it for 15 to 30 seconds in hot water (up to 80 C), then gently rip the film and let the eggs pass through a fine sieve. From the first time it can turn out not very beautiful due to the fact that the sieve is incorrectly selected. Trying to pass the trout caviar through a smaller sieve than the eggs, you simply crush them and get a porridge on the way out. To prevent this from happening, it is necessary to have a sieve of the right size on the farm or a plastic colander that is maximally approximated by drain holes to the size of the eggs. If neither of these are on the farm, then, having removed the film, you need to lower the caviar again for a few seconds into the water and to shake, so that the eggs are separated from the sticky mass. And sprinkle a little lemon on top.
Before salting trout eggs, you needprepare brine or marinade. To do this, put the boiled water, add a large salt at the rate of 170 g to 600 ml of water, cool and put it there in a colander for a few minutes, but no more than three. Caviar is not a fish, you can overdo it. In principle, the caviar is already salted during this time, it can be served to the table or spread on sandwiches. If you want to use it later, you need to prepare a sterilized container, scald it with boiling water again, lay it there and put oil in, after tightly twisting. But let's repeat: it is impossible to store such eggs for more than three days, because this is not a factory conservation, which can be consumed within a month after the moment of preparation.
We talked about how to pickle the trout caviar,There is nothing complicated in this, now we will consider in detail the process of salting trout. The mixture for salting trout is made as follows: take large salt and sugar in equal amounts, mix. One kilogram of fresh trout will require 120 g of this mixture. There are also added 20 g black pepper, a few medium bay leaves. Remember that the fish should have its own taste, and seasonings - it should be supplemented without interrupting. With regard to salt, the red fish is extremely difficult to overdo, it has the amazing property of soaking up as much salt as needed.
Now proceed to cutting the trout. Cut off the caudal and cephalic parts, the fins, rip open the belly and take out the caviar. Cut the carcass of trout into large pieces, so it turns out a more beautiful cut. We take a piece of trout, cut it from the back, slightly deviating away from the line of the dorsal fin to open a piece. Hurry in this process should not be, the knife needs to feel where the main rays of the trout are. Moving to the spine of the fish, we continue to separate, bending, the meat, trying as much as possible to leave the ribs below, continue to the "ventral section" of the trout. In the same way we do with the second half, only this time we bend the spine with the ribs up, trying to separate them as much as possible from the trout meat on the skin.
In the end, one trout should be obtainedskin and the central part in the form of a spine with ribs and a small amount of meat. The "skeleton" can be salted or sent to the head and tail for the subsequent cooking of fish soup.
We take non-metallic (necessarily!) capacity, sprinkle the salty mixture on the bottom, add laurel leaves and sweet peppercorns. We lay the first piece of trout under the skin and cover it abundantly with a layer of the mixture, add three more leaves of laurel and peppercorns, put the second piece on top so that the "whole fish" is obtained. And again sprinkle with a salty mixture. Cover the tightly prepared container and put it in the cold at a temperature of no more than 10 C, forget for a couple of days (maximum three), the salting of the trout is finished. Before consumption, trout is removed from the container, spread on a towel or dish to drain excess juices, sprinkle with lemon, then cut and eat.
Now you know how to pickle the trout caviar and the fish itself.