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How to salt river trout caviar

0
1627
Kitchen World
Calorie content 226 kcal
Portions 2 port.
Cooking time 1 d.
Proteins * 28.6 gr.
Fats * 13.8 g
Carbohydrates* 1 gr.
* per 100 gr. product
How to salt river trout caviar
Content

Trout lives in fresh river water, so eating its fillets and caviar is safe and healthy. You can always prepare a delicious fish delicacy, lightly salted red caviar from a raw product. This is an easy and straightforward process.

Ingredients

Cooking process

step 1 out of 5
Peel the caviar from the films, then rinse well and place on cheesecloth to glass the liquid.
step 2 out of 5
Boil water, add salt and sugar. Keep the brine on fire for 3-5 minutes. Then turn off the heat and cool the brine to 40 degrees.
step 3 out of 5
Transfer the caviar into a deep container and fill it with brine, mix, leave for 15 minutes.
step 4 out of 5
Then pour the caviar onto cheesecloth, leave for 15 minutes so that the liquid glass and the caviar is a little weathered.
step 5 out of 5
Transfer the caviar to dry jars, close tightly and refrigerate. Depending on the desired degree of salting, the caviar must be kept in the refrigerator for 12-24 hours.

Bon Appetit!

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