Pink salmon caviar: how to pickle at home

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Sometimes, when you buy an uncut chilled or frozen red fish during cleaning, caviar is found in it. Mistresses should know that a valuable product can be salted at home. The result is a delicacy that tastes no worse than a store, with great benefits and nutritional value. Salt caviar of pink salmon at home – find out the features.

How to salt salmon caviar at home

You can buy a finished chilled product for further processing to get the right amount of delicacy. It is most likely to salt salmon caviar at home, because salting prolongs the shelf life of the product. You should start by treating the oysters – films containing eggs that hold them tightly, preventing them from crumbling.

It is necessary to remove the shell from the poles, not to damage it, otherwise the substances contained in it will lead to the appearance of bitterness. Sacks of eggs are washed with running cool water and can be used as a whole for salting, but most cooks prefer to clean them. After separating the films from the grains, they are washed three times, dried and a brine is prepared. You think how to salt salmon caviar? There are three methods:

  • wet (in brine) – concentrated brine of edible salt, where they spread the grains, leave for half an hour, then insist for several hours;
  • dry – rubbing with salt and slow pickling (up to 10 hours);
  • accelerated – the product is done in five hours, but is not stored for long.

After salting, the finished grains are optionally seasoned with oil, which extends their shelf life by five days. Without it, the product is stored in the refrigerator for a maximum of three days when using brine, and with dry salting – 14 days. There is a way to extend the shelf life – put salted eggs in sterile jars, pour ghee and send to the freezer. It will be possible to defrost them only once, and you need to eat a mouth-watering product in two months.

How to remove film from pink salmon caviar

The most important step in making homemade delicacy is this step: you need to remove the film from pink salmon caviar. There are several ways to get eggs:

  1. Scale boils with boiling water, gently rub them on a coarse grater until the film remains on your hand. Instead of a grater, you can take a sieve with large holes or a colander.
  2. Wrap the gauze with gauze, hold it under running water, stir constantly.
  3. Transfer the hawks into a deep bowl, carefully bring to them the included mixer with nozzles for mixing dough without a whisk, operating at minimum power. In a few seconds, the blades will wind the films on the nozzles, leaving the eggs whole.
  4. For tidy housewives, it’s not difficult to simply scrape the caviar out of the bags with a fork or spoon.

Sandwiches with red caviar

The recipe for salting salmon caviar at home

Every cook knows what to do with pink salmon caviar – to prepare, salt and put in storage. There are not many options for processing methods, so choosing a suitable step-by-step recipe for salting salmon caviar at home is easy. You can make a standard useful product salted with brine or with the help of dry salt, dilute it with sunflower oil. There are other methods for salting the “royal” delicacy – with cream, fried onions, lemon juice and herbs.

Homemade pink salmon caviar

  • Cooking time: 2.5 hours.
  • Servings Per Container: 3 Persons.
  • Calorie content: 575 kcal.
  • Purpose: for a snack.
  • Cuisine: Russian.
  • Difficulty: medium.

Homemade pink salmon caviar is prepared in a “wet” way – using a concentrated solution of brine salt. In addition to salt, it includes a little sugar to give a great taste and increase shelf life. The resulting delicacy must be eaten in two days, but if you pour it with refined sunflower oil, then the shelf life will increase to half a month.


  • caviar – 250 g;
  • water – 250 ml;
  • salt – 20 g;
  • sugar – 5 g.

Cooking method:

  1. Separate the eggs from the film, rinse, dry.
  2. Boil water, dissolve the sugar-salt mixture, strain through a sieve or several layers of gauze.
  3. Cool the brine to 30 degrees, pour the eggs.
  4. Leave on for two hours, drain the brine through cheesecloth.
  5. Arrange the finished tasty dish in jars. Send to cool in the fridge.
  6. Spread on butter sandwiches.

Red caviar on a plate

From frozen pink salmon

  • Cooking time: 2.5 hours.
  • Servings Per Container: 5 Persons.
  • Calorie content: 1170 kcal.
  • Purpose: for a snack.
  • Cuisine: Russian.
  • Difficulty: medium.

Caviar from frozen pink salmon is no worse than when using chilled, if thawed properly. To do this, place the patches in the refrigerator at a temperature of up to 6 degrees for eight hours. Such a long defrost will preserve the integrity of the eggs and prevent them from bursting from temperature differences. It remains to follow a step-by-step recipe that will teach you how to cook pink salmon caviar..


  • pink salmon caviar – 500 g;
  • water – 2 l;
  • salt – 100 g;
  • sugar – a teaspoon;
  • refined vegetable oil – 40 ml.

Cooking method:

  1. Defrost the product, remove the ragweed films – fill with brine from half water and 35 g of salt. Heat the solution, stir it with a spiral mixer, operating at low speed.
  2. Carefully remove the films, pour out the brine. In a saucepan, prepare a new solution of the remaining water and sugar-salt mixture. Bring to a boil, cool to 30 degrees, stand eggs for 20 minutes.
  3. Drain brine, put the product on a clean towel to dry for 15 minutes.
  4. Fold in a jar, fill with oil. Two hours later, the delicious pink salmon caviar is ready to eat. Keep a few months.

Red caviar in a spoon

Five Minute Recipe

  • Cooking time: 5.5 hours.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 1150 kcal.
  • Purpose: for a snack.
  • Cuisine: Russian.
  • Difficulty: medium.

A quick recipe for pink salmon caviar Pyatiminutka is called so, because it takes exactly five minutes to make the salting mix, but the salting itself lasts longer. This delicacy processing option suggests that delicious caviar will be eaten in a couple of days. It is slightly salted, tender and retains its pleasant aroma. Part of it can be filled with oil to save longer.


  • red caviar – a pound;
  • salt – 60 g;
  • sugar – 5 g.

Cooking method:

  1. Peel the foams from the film, rinse the eggs.
  2. Fold in a bowl, salt, sprinkle with sugar, gently stir.
  3. Cover with a lid or saucer, pour in for five hours at room temperature.
  4. It is necessary to cover so that a slight pressure is created from above.

Pink salmon caviar in a wooden spoon

How to salt salmon caviar at home – chef recommendations

In order for any cook to succeed in salting pink salmon caviar competently, one should heed the advice of experienced professionals:

  • check the concentration of brine can be done this way – peeled raw potato is dipped into the water, if it floats, then the solution is ready for salting;
  • two liters of brine is required per kilogram of grains;
  • brine must be boiled, flakes are removed from it;
  • pour the brine gently using gauze;
  • pouring in eggs should be a warm solution – up to 30 degrees, so that it better soaks them;
  • you can get a delicious product if you add salted caviar with cream and onion – fill it with chopped onion, add salt cream, leave for an hour;
  • lemon juice and white pepper add delicacy to the delicacy;
  • for storage it is better to choose glass jars – plastic or metal will give an unpleasant aftertaste.


In retail stores and markets, the price of pink salmon caviar ranges from 1600 to 2500 rubles. per kilogram. The cost depends on the type of packaging (in plastic buckets the product is cheaper than in cans), on the manufacturer (the most expensive is Kamchatka), on the size of the eggs (small – from 140 p. Per 100 g, large – from 350 p. For the same weight). At home, salting caviar of pink salmon will be much cheaper and more profitable, and in the manufacture you will not need to use preservatives.

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