Good afternoon, dear readers! My family loves caviar very much. And you don’t have to overpay for this delicacy by buying it in a store. Today I will tell you how to prepare red caviar at home yourself. It will turn out even more delicious than factory-made. I buy fish at the market and choose uneviscerated females. If the abdomen is dense, there is a high probability of finding an egg there - eggs in a shell. The delicacy is prepared simply and quickly, especially according to the five-minute recipe. The main thing is to let the water drain. I like to cook in brine, a concentrated salt solution. But there are other options.
The dish is considered a tasty and healthy snack and decoration for the holiday table. If you're just about to host your first dinner party, I'll tell you what you can cook with it. For Easter, wrap your own salted product in regular pancakes. For birthdays, add butter tarts to snack bars. For the New Year - a snack cake made from waffle cakes, a win-win classic. And if you want to surprise everyone, add it to salads, for example with red fish or seafood.
Have you ever tried artificial caviar, which can be either red or black? I also described this recipe in detail in the article. Dishes with it will turn out beautiful, satisfying and tasty. Guests will experience gastronomic pleasure at your table. I recommend trying it!
Homemade is no worse
Despite the great benefits of red caviar for the human body, not everyone has the opportunity to buy kilograms of red caviar for feasts. Of course, we pamper ourselves and our guests with sandwiches. But what to do when you need to decorate an appetizer or fish salad with caviar?
Let's talk about how to make red artificial caviar at home. The main ingredient of this dish is gelatin. Components include:
- The oil is refined and deodorized.
- Fish broth.
- 10 g gelatin.
- Some water.
- Tomato paste for coloring.
- Spices.
- Syringe (no needle needed).
Freeze 200 ml of vegetable oil a little. To do this, leave it in the freezer for 60-80 minutes. At this time, prepare the gelatin. It needs to be filled with 20-25 ml of cold water and left to soak.
Broth can be made from the heads. It should be rich. At the very end of cooking, add bay leaf, salt, and throw in a couple of black peppercorns.
It is enough to boil for only half an hour and set aside from the stove. Once it has cooled, add some thick tomato paste (you can use orange food coloring, but add it later). Finally, be sure to strain the broth.
By then the gelatin will swell. It should be combined with 250-300 ml of broth and the mass should be heated over low heat. The gelatin will dissolve quickly. There is no need to boil the mixture.
The most important moment has arrived. We take the vegetable oil out of the refrigerator and pour it into a transparent glass. We take a little of the prepared broth mixture into a syringe and add it drop by drop into the oil. You get eggs.
As soon as the desired mass of the product is reached, the new caviar should be placed in a colander to drain the oil. It is advisable to place a pan and preserved oil underneath, so that you can then use it to create a new portion of caviar.
The resulting product must be washed in ice water. Such caviar will not be stored for long. It must be used immediately after preparation.
How to make black caviar at home? It will not taste like artificial red caviar, since the main component in the composition that gives the black color is soy sauce.
Ingredients:
- 150-200 ml soy sauce.
- 2 g agar-agar or 10 g gelatin.
- Vegetable oil.
- Pipette or syringe.
Place the glass of butter in the freezer. Soak the gelatin. Agar-agar can be added to soy sauce immediately, without soaking. Heat the mixture and bring it to a boil, stirring. Immediately remove from heat and cool.
Next, we perform the same manipulations as described above for preparing red artificial caviar.
So, you will need:
- Syringe or syringe, new and treated
- Tumbler
- Vegetable oil
- Gelatin or (dry jelly or cake filling)
- Food coloring 2 parts yellow, 1 part red
- Sieve
2:1287 2:1297 3:1802
Salt natural fresh caviar
This dish is welcome on any holiday table. Red and black caviar are expensive products, but there are varieties of fish with cheaper caviar. For example, you can make trout caviar at home. You will need caviar fish or even several carcasses.
First you need to remove the contents. This is done very carefully, otherwise the product will be spoiled.
It is advisable to remove the caviar not in parts, but as a whole, along with the air bubble. In the same way, caviar is made from pink salmon and other types of fish at home.
Benefits and harms
A surrogate product cannot be called harmful to the human body and health.
Note! It contains much less useful components.
Table: benefits and harms
| Benefit | Harm |
| It is low in calories, so it is difficult to gain weight from it. It perfectly satisfies hunger due to the swelling of granules in the stomach. Omega-3 is often present in the composition. These acids strengthen the immune system, increase the resistance of body cells to fight cancer cells | The product contains a lot of salt, which can negatively affect water-salt metabolism in the body. Excessive consumption of surrogate leads to swelling of the upper and lower extremities, making it difficult to eliminate toxins. Due to citric and lactic acid, allergies, redness on the skin and small rashes (urticaria) may occur. |
Preparing for salting
The caviar of pike, perch, carp, and bream is very good when salted. We'll tell you how to make pike caviar at home, since other types of caviar are made in a similar way.
For the first time, it is enough to take 150-200 g of the product and transfer it to a colander with large holes. Rub the caviar. If the film remains on some areas of the joints, it can be pierced with a knife.
Cooking
You will need a lot of brine. 100-120 g of salt per liter of water. You can take 50 g per half liter if there is not a lot of caviar. Mix, boil and immediately pour into the caviar.
Mix well, let it brew for 3 minutes, drain the brine. We repeat the same thing twice more. Let the product drain and settle in a sieve.
Pour 20 ml of vegetable oil into a liter jar and add caviar. Add a spoonful of salt and stir. Add a little more oil on top.
Cover with a lid and place in the refrigerator overnight. The next morning the caviar is ready, you can make sandwiches for breakfast.
How to distinguish artificial from real
But if your goal is to buy a real product, then beware of fakes. Unscrupulous entrepreneurs can sell gelatin bubbles for the price of salmon caviar.
To avoid falling for scammers, know how to correctly distinguish a fake:
- Jar. Choose caviar packed in a glass container. This jar allows you to carefully examine sea grains. If there is a whitish coating on the surface of the bubbles, then it is better not to buy such a product. It is either spoiled or artificial.
- Color, size and consistency. The caviar should crumble and there should be no cloudy impurities. All eggs are the same color and size, only the first grade grains can be of different sizes.
- Lid. A swollen top indicates spoilage of the product or poor quality packaging. It is worth paying attention to the font and stamps. Expensive goods have their packaging printed in a high-quality printing house.
If you have already bought a delicacy and are going to make sandwiches, check the product in a simple way.
Boil water, take a few grains and throw them into a glass. If the bubbles dissolve, then they are made of gelatin and remain at the bottom - real caviar.
Tricks to consider
The fattier the fish, the tastier the salted caviar. By the way, it is advisable to use salt from the “Extra” range.
When salting, you need to take only very fresh product and do not use metal containers. Only glass jars, earthenware or porcelain dishes.
