Salmon caviar salting at home

What should I do if one of the resort markets happened to buy some fresh red caviar in yastki? Of course, you can pickle it in a quick way and eat very quickly. But you can also save it for a relatively long time. There are many ways to salt red caviar. And here is one of them quite simple and successful, an ancient culinary recipe of which I once read in a fishing magazine and tested in practice. Perhaps it will be useful to someone, so I'm telling you in order. I cleaned the caviar from the anchors and films, and then prepared a saline solution, gradually dissolving rock salt in boiled water. I checked the readiness of the brine in the old proven way: I dipped peeled potatoes into it and injected salt until it surfaced. I immersed the caviar in this brine so that it completely covered the caviar, and kept it for about three hours. Then I prepared another portion of brine, put the caviar on gauze and washed it with a strong saline solution. Then I put the caviar in a half-liter jar and filled the caviar to the very top of the jar with hot refined sunflower oil, and then rolled up the lids. You can also use modern cans with a reusable tightly screwed lid. However, each hostess has her own proven method of conservation, I will not give advice here. Here is the red caviar of long-term storage at home and ready. A jar of caviar for the holiday is best stored in a refrigerator. Although it is very difficult to believe that such a wonderful meal will wait for the holiday and will not be eaten much earlier. It is very important to remember that neither iodized nor extra salt can be used for salting caviar, only good old stone salt.