Due to the fact that I live in a region where in the summer the rivers boil with red fish coming to spawn, I decided to tell you how we prepare it after catching it. Maybe it will be useful for someone. :)
So, red caviar. It's not difficult to prepare. In this case, you can even cook the caviar eggs from a frozen fish carcass.
The only difference in preparing caviar at home from frozen compared to freshly caught is that you still need to defrost the caviar at home... Moreover, it is advisable to do this in the refrigerator - so that the process progresses gradually. That's it, there are no more differences.
1) The initial product is caviar in eggs.
So, we take the red caviar out of the fish. Place carefully in a bowl. The caviar is in the so-called yastyki - a protective film (of biological origin). First of all, you need to get rid of it. This is done using special tool- screens. But it's okay if you don't have it on hand. A regular tennis or badminton racket will do just fine.
And all because the screen is simply a lattice made of thick fishing line stretched over a frame. As in the photo below. 
The process of rattling eggs is primitive. We take the yoke and, holding it with our fingers, move it along the surface of the screen. Until it all falls into the bowl in the form of caviar. Film to the side. We take the next yashtik - and the same thing. It's simple.
3) They rattled. 
4) This is the amount of caviar obtained from one ketina. There will be less of pink salmon and more of coho salmon. 
The next stage is salting. In order to pickle, you need brine. Brine is just a solution of sodium chloride. :) That is, a salt solution. To prepare it, you need to boil water and add salt to it. There should be a lot of salt so that a raw egg floated. Important point- to salt caviar, the brine must be cold. Under no circumstances should you pour caviar hot water. If you do this, then it will be boiled caviar. It's good for baiting fish - but I wouldn't eat it.
So - take cold water with salt and pour in the grated caviar.
We note the time - 5 minutes. While the caviar is salting, you can stir it a couple of times.
5) Salt the caviar. 
6) The salting process is in full swing 
And yet - before pouring brine into the water - you need to prepare gauze. It is needed at the next stage of preparation.
As soon as five minutes have passed, cover the bowl with gauze and turn it over. As a result, the water drains and the caviar remains in the gauze. We take this gauze bag by the edges and begin to alternately lift one edge and then the other, forcing the caviar in the gauze to roll over the bag. By doing this we achieve one thing very much important property caviar - purity. The fact is that during the screening process, part of the film - in which the caviar in the fish is located - still leaks through the screen. And if you roll this thing on gauze, the caviar will be cleared.
You don't need to ride for long - about five minutes.
7) Caviar on gauze. 
After rolling, you can hang the bag of caviar for another 10 minutes so that the water drains. If you want especially clean caviar, it is advisable to roll it again in a different, clean gauze rag. But in nature, we don’t really bother with this - we rolled once and that’s fine.
In the photo below you can see that the gauze contains all sorts of crushed eggs, a little film.
8) Caviar is poured into a bowl. 
Actually, that's all. You can eat. In nature - just with bread and butter. At home I prefer it with pancakes (unsweetened).
Bon appetit! :)
Such a bowl of caviar was prepared on one of the rafting boats for tourists. In his hand is a liter jar. There are another 7 liters of caviar in the basin.
Helpful advice: to keep caviar in a jar for a long time, before closing, pour a thin layer of vegetable oil on it. After you fill the jar. Just fill the jar tightly so that the oil remains on the surface and does not flow down. Something like this.
Have you prepared red caviar yourself? Was it delicious? Do you generally eat red caviar?
It’s not often that you get to enjoy homemade red caviar. The other day I was incredibly lucky - I came across pink salmon with a “surprise” at the market. It was not difficult for me to distinguish a female from a male. The fish girl's muzzle is round, and the fish itself is prettier in appearance than the pointy-nosed male dad. Caviar found in the tummy must be immediately salted. It is unacceptable to use this product for frying.
To pickle red caviar for my favorite sandwiches, I chose quick dry salting. At first, fiddling with tiny balls of caviar scared me a lot, but what can’t you do for a tasty snack.
An hour of work and a storehouse of amino acids and protein are in my “pocket”.
So, let's figure out how to quickly salt red caviar at home... First, “catch” the red fish with caviar, and then stock up on salt. It is better not to use fine salt.
Fresh or fresh frozen pink salmon, defrosted naturally, the abdomen is opened. This must be done especially carefully so as not to damage the fish film-yastyk.
When I found out that it is possible to salt caviar along with the roe, I was very surprised. The film is quite durable to the touch and difficult to remove.
To begin to identify (see) it, I lightly washed the caviar over a sieve. This needs to be done very quickly.
Now I need to be more patient. I'm moving on to the most interesting stage of salting red caviar. I remove each egg from the film. Carefully, so as not to crush it, I move step by step towards the final hundred grams of caviar. It took an hour, but for the sake of my favorite sandwiches with butter and caviar, I agree to anything.
You can resort to other methods of cleaning the film: twisting it on a fork, removing it by twisting it in gauze, but no. Considering that I have very little caviar, I liked it manual method. Egg to egg - on the way out.
I wash the remaining film with boiled water. cold water.
I transfer fresh caviar to any convenient glass container. I add salt. For my taste, the best thing for morning sandwiches is a little less than a teaspoon of salt per 100 g of pink salmon caviar.
After which the caviar is carefully mixed and sent to a cool place. Salting red caviar at home is complete. Dry salted caviar in a fast way, after 30 minutes you can already eat.
I like to prepare a jar of salted red caviar in the evening, and in the morning treat myself to caviar sandwiches with sweet tea.
Fast homemade caviar Doesn't last long. We eat everything in two days!
Red caviar is one of the main attributes festive table. It has an excellent taste, and perhaps there is no need to say how rich its vitamin and mineral composition is. The only thing I'm not happy about is the cost useful product. Therefore, many housewives will be glad to learn how to pickle red pink salmon caviar at home. But not only pink salmon... If you bought pink salmon or trout, a fish from the salmon family, at the market, and after cutting the carcass you found bags of caviar there, you can pickle it yourself and enjoy pleasant taste this delicacy.
We buy fish with caviar
You can always find it in the markets various fish from the salmon family - pink salmon, salmon, and chum salmon - there is no shortage of it now. But how to choose the one that contains caviar and not milk? Let's not rely on pure chance! Of course not. To buy a female, you need to pay attention to some structural features of her carcass, especially the shape of the head.
This part of the carcass in females is usually small in size and smooth in outline. Female pink salmon and trout have a more rounded nose, while males have a slightly pointed nose, so the male has a more predatory appearance. The same applies to the carcass itself - in females its outlines are smooth and soft. Knowing these features, you can buy fish from the salmon family with a valuable addition, caviar, for your feast. Now let's clarify how to properly salt red caviar, a recipe for this.
Preparatory stage - defrosting
If you become the owner of a frozen fish carcass, you must first defrost it properly. The main thing here is to do this gradually so that there are no sudden changes in temperature, otherwise the eggs will lose some of their properties. First, transfer the fish from freezer in the refrigerator compartment for 5-6 hours. Here the carcass will slowly thaw. After this, you can continue defrosting at room temperature.
Completely defrosted fish must be carefully gutted by cutting the belly along the longitudinal line. Remove the bags with valuable contents and rinse them in cold water. Now comes the crucial moment - we will get rid of the hymen. To do this, you first need to place the bags with eggs in water, the temperature of which is approximately 45 degrees.
How to clean the hymen?
There are several ways to get rid of yastyk (film bags).
1. Using your hands, carefully tear the hymen, trying not to crush the eggs, and remove it. You can roll the bags lightly in your palms, then the films will roll off and can be easily cleaned.
2. The second method is easier if you have a badminton racket. Take the caviar bag in your hand and make up and down movements as if you were grating vegetables. Only the pressure should be minimal. We pass the eggs through the mesh and throw away the films.
3. A fork can also help release the eggs from the membranes. Place the bag of red caviar in hot water and dangle the fork in the water. You will notice that the chaff wraps around the fork. You can use a mixer with a single attachment in a similar way, turning it on at the lowest speed.
Now take a colander and place gauze in it. Drain all the water and roll the eggs with your palms on the gauze. Small pieces of film will remain on its surface, which also need to be removed. The preparation of red caviar at home for salting is complete.
Pickling - recipe
Preparing brine (brine)
There are two ways in which salting was carried out at home - dry and in brine. Let's look at the second method first. Let's prepare the brine, or, as it is called, brine. We will need a liter of water, medium-sized raw potatoes and salt. Place the whole potato in a container of water, add salt, stirring constantly. When the potatoes float to the surface, it means that the brine has acquired the required density; no more salt is needed. Boil the brine and cool it to room temperature.
Another equally popular way of preparing brine is with the addition of sugar. Dissolve 2 tbsp in a glass of water. l. salt and half the sugar. If needed large quantity liquid, double the ingredients. Bring brine to a boil and cool. The brine is ready.
Place the product in the brine for 15-20 minutes. Red caviar is salted longer if you plan to store it for a long time. A fifteen-minute exposure allows you to preserve the product for 2 weeks. In this case, the caviar is not over-salted.
Place clean gauze on the table, drain the brine through a colander and spread the caviar in a thin layer on the gauze. Let it dry a little.
Dry salting method
Some housewives believe that dry salting in an apartment is more acceptable. For 100-150 g of product you will need 1 tablespoon fine salt and half the amount of sugar. Mix the caviar with the bulk ingredients and stir it every 3 minutes. Salting the caviar will happen quite quickly - when the salt and sugar have completely dissolved, the product is ready.
How to store the product?
Salted red caviar is placed in a sterilized jar, the walls of which are pre-lubricated olive oil. You can add oil to the product itself, but not more than a teaspoon. Store caviar in the refrigerator.
Although red caviar is a sign of family wealth, if you can save a little, why not do it? Now you know how to salt caviar yourself salmon fish, and you can also choose a female pink salmon or chum salmon from a male to ultimately get a healthy and delicious caviar homemade for the festive feast.
Home mini-factory for the production of artificial black and red caviar
The first method of making "black" caviar
at home.
1. Preparation of initial components:
A). Preparation of tanning solution: pour 300 g of black tea into 5 liters of water and boil for 10 minutes, then filter.
b). Preparation of the coloring solution: weigh 10 g of watered ferric chloride on a pharmacy scale. Place the weighed portion in a 10-liter container glass jar, fill 50 cc boiled water for 20-30 minutes. After dissolving, add 4 liters of cold boiled water. Filter and cool to 15°C.
V). Preparation vegetable oil: Place fresh vegetable oil in the refrigerator.
G). Preparing water: boil 15 liters of water.
d). Preparing milk: boil 1500 cc of milk and cool to 10°C.
e). Preparing a flavoring dressing: You can use Ivasi herring brine as a flavoring dressing.
and). Preparation of the saline solution: dissolve 4 tablespoons of table salt in 500 cc of cold boiled water. Mix.
h). Preparation of the emulsion: prepare fillets from one 1.5 kg can of Ivasi herring and bring it with a mixer to the condition of a homogeneous emulsion.
2. Installation device.
Install the glass wind tube (can be from a fluorescent lamp) in a vertical position, tightly connect its lower end to the neck of the 3 liter jar. At the very top, in the wall of the tube, a hole must be made to drain the displaced oil. This entire structure must be provided with good cooling. You need to prepare a large syringe, needle diameter 0.4 mm.
3. Making caviar.
190 g edible gelatin pour 750 cc of cold boiled water, stir. Allow the gelatin to swell for 40 minutes. Then pour in 1500 cubic meters of gelatin. cm cold boiled milk. Stirring, dissolve over low heat. Filter and pour into a syringe. Pour cold vegetable oil (refined) into the tube of the device so that there are a few centimeters left before the drain hole. The oil temperature should not be higher than 10°C. Quickly inject the contents of the syringe into the tube under a pressure of 10 kg/cm2. A jet of milk with gelatin hitting the oil with force forms granules with a diameter of 3 mm (the size of the granules is regulated by the injection force). The granules settle to the bottom of the jar, pushing the oil into the drain hole. Once the granules are formed, remove the jar from under the tube, after draining the oil from the tube. Place the granules in a sieve and use a strong stream to cold water knock off the oil film from the surface of the granules.
4. Tanning and coloring of granules.
Place the calibrated granules in a saucepan, pour in 4 liters of cold filtered tea (300 g of black tea per 5 liters of water), tan the granules in this solution for 30 minutes, stirring constantly. Then rinse, place in a pan with a 0.1% solution of ferric chloride (you can use other food colorings), stirring to achieve the desired color. The normal color should be dark grey. After painting, rinse the granules thoroughly with cold boiled water. Place in a sieve located in a saucepan, stirring, pour salt solution over the granules (half a liter of water and 4 tablespoons of salt). Leave for 10 minutes and drain the solution. Allow the solution to drain for 10 minutes. Transfer to a saucepan, pour in a flavoring solution (Iwashi-type herring brine). Allow the solution to soak in for 15 minutes. Transfer the granules into the herring emulsion (bring 1.5 kg of Iwashi-type herring using a mixer to a homogeneous emulsion) and mix. Drain off excess emulsion after 10 minutes.
CAVIAR IS READY!
Store in the refrigerator for no more than 7 days, grease the top layer vegetable oil to avoid drying out.
The second method of making artificial caviar.
Method for obtaining substances with granular structure: Caviar granules are formed from a solution of protein substances (casein) and a gelling agent (gelatin). They are then tanned with extract plant substances(tea extract), stain the tanned granules with a solution of ferric chloride. Then treated with a solution of pectin and a solution calcium chloride(to create an additional thermal shell). After this, the caviar granules are salted and flavoring and aromatics.
For cooking granular caviar type of sturgeon: Take 150-170 g of edible casein, which is dissolved with stirring for 1-2 hours in a 0.1% sodium alkali solution at 50-60°C. 50-75 g of edible gelatin in the form of a 20-60% solution in water is added to the resulting casein solution with stirring. Stirring continues for another 0.5-1 hour at 40-60°C. The resulting mixture is formed at 40-85°C in the form of a jet breaking into droplets into a thick layer of liquid, the upper layer of which is heated to 15-45°C, and the lower layer is cooled to 4-7°C.
The gelatinous grains are first separated from the oil (corn, sunflower), washed with water for 1-5 minutes with stirring, then separated from the water and treated with an aqueous solution of green tea, which is prepared by boiling 150-200 g of tea in 4 liters of water for 1 hour and cool to 4-7°C before use. Tanning of grains is carried out by stirring them in the extract at a temperature of 4-15°C for 20-35 minutes, until a dense, slightly yellowish shell of the tanning product is formed on the surface.
The granules are washed for 1-5 minutes with cold water (can be an aqueous solution of formalin at a 0.01-1% concentration or a solution of amino acids). Transfer for coloring for 1-10 minutes into a solution of 0.01-1% ferric salts, add flavoring and aromatic substances (fish oil, herring juice, herring paste in vegetable oil).
Third way:
Cooking technology
artificial "red" caviar and pollock caviar
Making caviar at home is not only an opportunity to please your family with delicious and nutritious product, but also a great idea for a highly profitable business!
What does it take to make 3(!) kilograms of black granular caviar?
- food gelatin (190 g)
- Milk (1.5 liters, boil)
- Salt (100 gr.)
- Herring “Ivasi” (1.5 kg)
- herring brine (1.5 kg).
On average, this is approximately 100-150 rubles per kilogram, depending on the region in which you live. Now calculate how many times the cost is lower than the prices for natural caviar.
Don’t worry – not every connoisseur will recognize that these are artificial “fish eggs”. By taste qualities the caviar is almost indistinguishable.
We will need a special device that will turn the above products into granules. Its production technology is quite simple.
We take a glass wind tube (you can find it from a fluorescent lamp), you need to install it in a vertical position. The lower end of the tube is hermetically connected to the neck of a 3-liter jar. Don't forget about the drain hole: it is made at the very top, in the wall of the tube. A large syringe with a needle diameter of 0.4 mm is also useful.
The productivity of this installation is at least 3.0 kg/hour of caviar-shaped granules with a diameter of 1-3 mm. Anyone can use this device, everything is quite simple. It can be installed in a minibar, cafe, snack bar.
Making caviar yourself
Pour gelatin with boiled cold water (750 ml). It takes 40 minutes for the gelatin to swell. Then pour all the milk into it and dissolve it all over low heat, stirring gradually. Filter and transfer to a syringe.
Pour cold vegetable oil into the device tube; there should be a few centimeters left before the drain hole. The oil should be cool - no higher than 10 degrees.
Quickly inject the contents of the syringe into the tube. A jet of milk with gelatin hits the oil with force and forms balls with a diameter of 3 mm (the size of the granules is regulated by the injection force). The balls settle to the bottom of the jar, and the oil is pushed out into the drain hole. When the granules stop forming, you need to transfer them to a sieve and use a strong stream of cold water to knock off the oil film from the surface of the granules. The preparation for black caviar is ready!
Tanning and coloring of granules
Place the “balls” in a saucepan, pour in four liters of cold filtered tea (300 grams of black tea per 5 liters of water), tan in this solution for half an hour.
Then we wash everything and place it in a pan with a 0.1% solution of ferric chloride (or other food colorings). After you achieve a dull color, rinse the caviar with cold water.
Finally, pour the granules with a salty solution (0.5 liters of water and 4 tablespoons of salt). Leave for 10 minutes. then drain the solution. Transfer to a container and pour in a flavoring solution (Iwashi-type herring brine) for 15 minutes. Transfer the granules into the herring emulsion (bring 1.5 kg of Iwashi-type herring using a mixer to a homogeneous emulsion) and mix. Drain off excess emulsion after 10 minutes.
The caviar is ready. As you can see, we didn't even need fish. Caviar is perfectly stored in the refrigerator, just grease the top layer with vegetable oil to prevent it from drying out. Bon appetit!
Here's how to make black caviar from seaweed:
Everything is just like that. This recipe and the entire technology were described in the magazine Inventor and Innovator No. 12, 1972. I made the caviar myself. Tube from a fluorescent lamp 1.2 m long, veterinary syringe 200 g. There are minor difficulties with cooling the oil in the tube. I had to spirally wrap the tube with a rubber tube and wrap it with film over it. Then supply cold water from below and drain it from above using rubber tubes (this was the difficulty). Olive or corn oil is best, they are odorless. The know-how is that before you start injecting the composition from a syringe into the oil, you need to pour heated oil into the tube to about 30-40 degrees so that the caviar balls form in the warm oil and then drop into the cooled oil. Otherwise everything is as described. The result was almost real caviar. The whole joke was that before making caviar I had never seen or eaten it. My wife took it to work for her employees to taste. So, if she didn’t tell anyone that the caviar was homemade, then everyone was delighted, and if she told anyone that it was homemade, then everyone found some kind of discrepancy.
What is a wind glass tube? And how can it be secured to the jar? Draw a diagram
it's clear that with real caviar THIS wasn’t even close….BUT isn’t it interesting to experiment and try to achieve at least an approximate taste for yourself…and then…for a snack, I and the men will eat such caviar with a bang…..and I won’t even hide it….what’s the difference between it then… .any caviar...it bursts between the teeth...and the gelatin is clear. I don’t need an expert to chew here... but I want to try it to really make it taste fishy.....and the device that is described here. I don’t understand what kind of bullshit... the description is similar to how three blind men felt an elephant... one felt his leg. second tail. and the third trunk... throw a link on the device.
I’ll try to explain the device for obtaining caviar. We roll up a 3-liter bottle with a lid for preservation. On the lid we first cut a hole for soldering a tube, 3-4 cm long. The diameter of this tube should correspond to the diameter of the glass tube. The most accessible option is to take a burnt-out fluorescent lamp. Trim the base ends. We connect the tube to the jar with an ordinary hose up to 10 cm long. To prevent the oil in the tube from overheating, we do additional cooling by wrapping an ordinary vinyl chloride tube with a diameter of 6-8 mm around the glass tube along the entire length of the glass tube. We fix it all with tape. We connect the lower end of the vinyl chloride tube to the mixer, and the upper end should reach the sink (drain). As needed, open the cold water tap slightly and the oil cools in the glass pipe. You also need to ensure the vertical position of the glass tube using a stand: under the jar there is a piece of board, to the board there is a “lining” of the required length, and to the “lining” there is a piece of wood to which and you need to attach the top part of the glass tube. That's all ready for the production of the “delicacy”
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