Homemade Salmon Caviar

Steps

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  1. We will show the salting process on the example of trout roe. We extracted it from two freshly caught fish. The roe is in skeins or the sack - a thin skin (bag) from which we need to remove roe.
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  2. Let’s prepare salt solution or, as professionals say, tuzluk. Boil 1 litre of water and add 2 tablespoons of salt. Mix and add 1 teaspoon of sugar to the tuzluk to balance taste of the finished caviar. Mix everything until the salt and sugar crystals are dissolved and let it cool.
  
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  3. Before putting the skeins into the salt solution, it must be hot, but such that the hand can bear. After putting roe in skeins in salt solution, let’s start actively, but gently, mix everything with a wire whisk for 5-7 minutes.
  
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  4. Gradually the eggs will be released from the sacks, and the skin itself will wound on the wire whisk. Throw the skin away and leave the caviar in solution for another 3-4 minutes. That's enough time to prepare caviar.
  
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  5. Then, cast the caviar away on the sieve. If there are particles of the sack left, remove them with a fork. Let's leave caviar on the sieve to dry for 10-15 minutes.
  
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  6. That's all. Put the caviar in jars and send for cooling for 2-3 hours, after that the red caviar can be served on the table.
  
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  7. Depending on the season, roe can be smaller or larger. We have steelhead trout that was caught at the end of February and it has smaller roe than the one sold in stores. Bon Appetite!