In Kamchatka red caviar is like gold. Not so long ago poachers made 10-20 tons of red caviar out of salmon roe in one working season. In non-industrial scale caviar is made manually and the whole process does not take longer than a couple of hours, starting from catching and finishing with drying of ready caviar.
In fact fresh caviar does not even resemble that one you usually see in a store because it has not been processed with various chemicals or frozen, no preservatives have been added.
Fish eggs are bright and dense, they have elastic shells and are still easily bitten as opposed to fake caviar. And its taste is very enjoyable!
Right now you are going to see how caviar of coho salmon is made.
We need to catch a coho female with weight of about four kilograms first.
Then we rip its belly open.
And we take out the caviar. By the way the heart of the fish will continue beating for awhile even if you cut its head off.
Sieving.
And here’s what we get – ideal fish eggs.
Then we need to wash it with pure water…
Click here for all pictures on one page
from English Russia http://englishrussia.com/2013/11/04/making-the-perfect-delicacy-red-caviar/
Aucun commentaire:
Enregistrer un commentaire