How to pickle caviar at home

For salting, it is very important to take fresh caviar, preferably extracted from freshly caught fish. To extract caviar from the fish, you need to carefully cut its belly and extract the sacs with caviar. Now you need to separate the eggs from the natural membrane (sacs). This can be done with your hands, gently sorting through the caviar with your fingers, trying not to damage it. It will not be possible to remove all the films, so you also need to rinse the caviar a couple of times with boiling water.

Pour boiling water over the caviar and mix vigorously with a fork.

The films will float to the surface, which can be easily removed. This way, you can effectively rinse and disinfect the caviar at the same time.

Place the caviar in a fine sieve and rinse with cold water until all liquid drains. Repeat this washing process 3-4 times or more until the water runs clear. The caviar should turn golden without any films or impurities. Prepare the ingredients for salting: salt, vegetable oil, and vinegar. Start by salting the caviar, mix it, and wait until a white foam appears on the surface, which will take about 10-15 minutes. Then add vegetable oil and vinegar, and mix well.

Transfer the caviar to a glass jar, tightly close the lid, and refrigerate for approximately one day to allow the caviar to properly salt. The shelf life of this homemade salted caviar in the refrigerator is about 6-7 days at a temperature of 3-5 degrees above zero. Homemade salted caviar is an exquisite delicacy, especially when served on rye bread with fresh herbs.