Let's see what the fish istrout. Trout - a fish from a squad of salmon. Its shape is elongated and compressed at the sides. This fish can take a coloration that is similar to the habitat. The fin of the trout is small in size, the line is clearly visible on it. For caviar we need to choose a female.
The males have more head than females. If you are at a loss to determine the type of trout when shopping, ask the seller. Surely he knows.
The trout reaches a weight of about 1 kg.The length is about 40-50 cm. This fish prefers streams, streams, mountain rivers, and feels calm where there are many shelters. Trout lay eggs directly on the ground in the pit, which digs its tail. The male fertilizes the caviar, after the female digs a hole. Live fry appear at the 6th week after fertilization. Trout is considered a very shy fish. The trout have different colors of meat: white, yellow, pinkish. Color depends on what the fish uses. Meat of trout can be cooked on the grill.
Although it is useful, but doctors are not advised to use it to pregnant and nursing mothers. The fish contains a small amount of mercury. For an adult, this amount of mercury is not affected.
Also not recommended: peptic ulcers, people suffering from complex diseases of the stomach, liver.
Trout may contain parasites, as inany river fish. Thoroughly fry fish before consumption or cook. It is not recommended to eat a trout head - it is poisoned by the habitat. The cores need to be extremely careful with the use of caviar.
Red caviar is very useful, as well as a nutritious and delicious product. Its taste will depend on the shelf life of the fish. We choose only fresh fish.
Дело в том, что в ней содержится много nutrients and components: proteins, minerals, acids, fats. It has medicinal properties. Improves vision, restores the nervous system, increases immunity, treats various diseases.
Обычно рыба в магазине продается замороженная.Defrost trout in natural conditions at room temperature. If after buying you have the fish lying in the freezer, put it first in the refrigerator. When you see that the fish melted, you can get it from the refrigerator and let it completely melt. After the fish is thawed, we extract caviar from it, making a cut in the abdominal cavity. Caviar is taken out carefully so as not to damage.
Как икру форели засолить в домашних условиях?The recipe is simple. Before salting caviar, you need to clear the so-called film. There are many recipes and recommendations for salting red caviar trout. The variety of taste depends on the amount of salt. Caviar tastes not salty, only after salting in the marinade, it acquires a taste. If you do not know how to pickle trout spawn, this article will help you figure it out.
Caviar cleaned quite difficult: it requires patience and effort. There are several ways to clean caviar.
Method number 1
First you need to clear the caviar from the film.At home, we need a bandage or a fine sieve. Putting it in several layers, we get the sleeve we need. After the bandage is folded, put the calf in it.
Wash the eggs with cold water. At the same time we make rotational movements with the hand. All the film will stick and remain on the bandage. Caviar cleaned.
Method number 2: clean hot saline solution
Easy and productive way.It has some nuances. We need to boil water for cleaning. We take a saucepan, take water and put it on gas, adding salt with proportions of three spoons of salt to one liter of water. Stir the salt and let cool slightly. Fill the eggs ready solution. Cover with a lid and leave to soak for 30 minutes. After this, the eggs will become more loose.
Далее нам понадобится венчик или вилка.We begin to interfere gently in a circle, forming a funnel. The film of caviar is wound on a whisk or fork. After the caviar we spread on the gauze material in order for the solution to stack with the caviar. Then gently remove the eggs on a napkin or towel and wipe so as not to damage the eggs. The secret of how to pickle salmon trout tasty, has long been revealed. The taste depends on the amount of salt in the marinade and the time the content of caviar in a salty solution.
Components for salting caviar include: salt, sugar, water.
What to do with them?How to pickle trout caviar is a simple recipe. We take, pour water over the eggs and see that the water covers the eggs completely and is slightly higher than the eggs. That is, it turns out that there should be twice as much water as caviar.
Take the salt.How much salt do we need? Salt poured in the ratio: two tablespoons to one glass of water. Then add two teaspoons of sugar. There is another way to find out if there is enough salt in our solution. Take a raw egg, dip it in the solution and add salt until the egg floats, such methods are used by the people. If the egg has surfaced, the amount of salt in the brine is sufficient. Next, boil our pickle. Give a little cool, boiling water is not needed here. Marinade is ready!
Caviar should be poured ready marinade and leave.
How long can the caviar contain in the marinade?To whom how, someone leaves for 30 minutes, others put it in the fridge for two or three days. More than three days can not be stored, otherwise it will deteriorate. But if you want to eat caviar, not expecting full salting, then 10 minutes after pouring caviar with marinade, boldly serve it on the table.
Для того чтобы содержать икру пару дней, нам need banks, smeared with olive oil inside. We take out the caviar from the marinade and pour it on the gauze. Give it dry and immerse in jars. Store no more than 3 days. Now you have learned how to pickle trout caviar!
Next, we learn how to quickly pickle trout caviar.There are already many ways to fast food. Is it difficult to pickle caviar? It's simple, the main thing is to have a desire! How to pickle trout spawn? The recipe consists of the following products:
How to cook?
We clean the caviar from the film.For an accelerated process, we will need gauze and water. We wash caviar on gauze, making circular movements with the hand, pressing it down a little, but so as not to damage the eggs. The husks should remain on the gauze. Next, once again wash the eggs, but with salt water. Then lay on dry gauze and give the eggs to dry.
We need: caviar, salt, water, sugar.Water, salt and sugar should be mixed. It turns out marinade. The caviar cleared according to the above method is added to the marinade and set for 10 minutes in the fridge. After taking out and pouring it into a jar, greased with corn oil for storage, or immediately served on the table. Trout caviar is suitable for sandwiches, for a wonderful morning breakfast. After breakfast caviar, you gain energy for the whole day. It has great energy value.
Cooking at home will protect you from purchases of stale and low-quality products. If you comply with all the proportions indicated in the recipe, then your caviar will turn out better than the store.
If you want to store eggs, it must be cooled or frozen. Recommended temperature: from -4 to -6 ° C, with a shelf life of not more than 12 months.
What is the difference from the usual? You do not have to peel off the film immediately after thawing. You will do this in the process of cooking the marinade.
You will need:
In the pot we collect water. Pour salt into it. We put on the gas.
Bring water to a boil. We are waiting for the salt to dissolve and turn it off. Give the solution to cool to about 40 degrees.
Add to it the eggs in the bags. Leave it for 30 minutes. Take a whisk, whip the eggs in the solution. The film itself will be wound on the whisk and the eggs will be clean.
Очищенную от пленки икру заливаем маринадом.How to cook marinade? Sugar, salt and water mix and pour caviar. Leave for 15 minutes. Then put the gauze into a colander, pour the pickle with caviar into it. Wrap in cheesecloth and give the eggs to drain. After eliminating excess moisture, pour the eggs into a glass jar. Caviar, cooked according to this recipe, will be suitable for use for three days.
