How To Make Caviar At Home


This year I went on holiday khổng lồ Finnmark, lớn a popular salmon fishing spot. Midnight sun, breathtaking scenery, bonfires, barbecues, and with a little patience, there’s the possibility of catching a salmon of up to trăng tròn kilos.

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Every year, tourist anglers from several countries arrive khổng lồ experience unique Finnmark and try their luck at fishing. It is understandable that these tourists focus mainly on the fishing experience. The excitement & enthusiasm one has when one gets a salmon on the hook can’t be compared with anything else! As a reward, the fish tastes absolutely fantastic.

Use the whole salmon!

But what vày you vì when you catch a salmon? Does the whole salmon get used? The salmon industry invests a lot of money in avoiding raw material waste, và producers bởi vì everything they can khổng lồ utilize raw material in the best possible manner. And for me, who has studied & worked in fish processing for several years before becoming a scientist, it is extremely important to lớn use the whole fish when making dinner. That’s right, in our house, if there’s fish for dinner, it’s got bones in it. As my grandmother once said: “All the taste is in the bones!”

Wouldn’t it be a good thing then, lớn utilize the most of wild salmon in the best possible way? For example, if you only eat the fillet, all the other bits can be used lớn make a great fish soup. Và if you’re lucky enough khổng lồ catch a salmon that is full of roe, you can make luxury food that is unbelievably tasty & healthy at the same time –caviar.


Very nutritious

Caviar is a unique, high valuable và nutritious product. The most popular and expensive caviar products are made from roe that comes from sturgeons & salmonids.

As a rule, roe contains more protein & less water compared to lớn the muscle from the same fish. For example, roe from salmonids & sturgeons contains about 27% protein (can be up to lớn 35%), and the proportion of water is 50-70%. In comparison, fish muscle contains about 20% protein và 65-80% water.

In addition, roe from sturgeons and salmonids contains a lot of fat, up lớn 18%. Roe contains all of the essential amino acids (those that our toàn thân cannot make itself & we must therefore get through food), polyunsaturated fatty acids (healthy fats), minerals & vitamins (A, B12, B1, B2, B6, C, D, E).

Different species have different roe

Roe from different species of fish is different in structure, shape, size, chemical composition, nutritional value and sensory characteristics (taste, colour, etc.). Fish roe is actually fish eggs. They look lượt thích grains filled with liquid. These roe grains are wrapped in a pair of roe sacks that lie symmetrically along the spine in the abdominal cavity of the fish. Sturgeons have roe sacks consisting of several interconnected lobes (flaps), similar to lớn herring, while salmonids roe sacks are whole và have a smooth surface. Immature roe grains are more firmly and are packed quite tightly in the roe sack, while mature roe grains can be easily separated from the roe sack’s membrane. This is an important factor when determining the type of caviar sản phẩm to be made.


Different species have different roe. Here are some different types of roe from members of the salmoninds & sturgeons. (Photo: Shutterstock)

Black caviar

Black caviar is made from the roe produced by fish in the sturgeon family. These include the beluga sturgeon, kaluga sturgeon, Russian sturgeon, Siberian sturgeon, Persian sturgeon, Amur or Japanese sturgeon, stellate sturgeon, the sterlet & ship sturgeon. The colour of sturgeon roe varies from light grey to black, và each egg is oval in shape.

The colour of sturgeon roe is an important parameter when it comes to quality, và the roe grains are sorted into the colours of light grey, grey, dark grey và black during production. Caviar that is light grey in colour và has large roe grains is considered to lớn be the most valuable caviar. Light grey beluga caviar as well as sturgeon caviar that is pale yellow to yellowish grey in colour, so-called tsrskaja caviar, fetch the highest prices. Roe of this colour is often found in albino fish. You can consider yourself lucky if you’ve tasted tsrskaya caviar.


Here is the roe inside the sturgeon before it is transformed into the famous Russian luxury food – đen caviar. (Photo: Shutterstock)

Red caviar

Caviar from salmonids often comes from pink salmon, coho salmon, rainbow trout, red salmon, chum salmon và Chinook salmon. Salmon roe varies in colour from bright orange to dark red, which is why it is often called red caviar. In contrast to sturgeons, salmon roe is not sorted according to lớn colour. This is because the colour of the roe remains almost unchanged within the same species.

However, different types of salmon have slightly different roe. Pink salmon roe has an intense orange colour, each grain is 4 to 4.5 mm in diameter & they have a very thin eggshell that splits easily. It has a traditional flavour but is slightly bitter. In comparison, coho salmon roe is dark red in colour and each grain is 3 to lớn 4 milimet in diameter. They have thick eggshells và the roe tastes more bitter.


Red caviar is the easiest lớn get hold of, & personally, I think that it tastes heavenly. Therefore, when I’m lucky enough lớn get my hands on some salmon roe, I usually make caviar at home. Red caviar can be a great addition on pancakes with sour cream, on a slice of bread, as a sushi topping, as garnish on an starter và in lots of other dishes.

So, how vày you make such a delicacy yourself? Well, I thought I might cốt truyện it with you.

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1. Get off khổng lồ a quick start

The most important thing is to lớn start making your caviar as quickly as possible, & keep the roe cold. Remember that fresh roe is a perishable product and can be quickly destroyed by both the decomposition process và by bacteria. If the roe sacks remain in the fish body after its death, the unique of the roe will deteriorate even faster (due lớn bacteria from other internal organs), và in just a few hours it becomes unsuitable for caviar production. In addition, the unique of fish roe reduces extreme quickly if the roe is left at room temperature. This leads khổng lồ weakened roe grain membrane that can spilt easily. Roe that is stored at low temperatures keeps longer, but roe grain membrane can still become weak after just one day, making the production process more difficult.

Roe can only keep for about 2 hours at temperatures up khổng lồ +15 °C, but if stored on ice, it can keep for up khổng lồ eight hours after the fish has been caught. After one lớn one and a half days, the roe will turn into a semi-liquid mass that begins to smell sour or even rotten. One should try to lớn avoid this. Therefore, the fish should be bled & gutted as soon as possible after it has been caught & the roe should always be kept cold, as close to 0 °C as possible. As soon as you can, the roe should be separated from the roe sacks. Roe that remains in the roe sacks doesn’t keep long due to the fact that the blood & mucus they contain is a favourable environment for bacterial growth.

2. Make a brine


When the roe has been cured, I then place it on kitchen roll on the kitchen counter. Photo: Tatiana Ageeva

Start by making a brine. The amount of brine depends on how much roe needs to lớn be salted, about 1 part roe khổng lồ 2-3 parts brine. For one litre of brine you need approximately 110 g of sea salt và approximately 2-3 tablespoons of sugar. Showroom this to one litre of water, bring the brine to lớn a boil & let it simmer for approximately 10-15 min. Cool it down to lớn room temperature.

3. Clean the roe

While the brine simmers, clean the roe. For this you need 3 to lớn 4 litres of boiled water, which you let stand for a while. The water is needed khổng lồ clean the roe before salting. The water should be quite warm, but not so hot that you can’t keep your hands in the water. địa chỉ 1 to lớn 2 tablespoons of salt (without iodine) & then stir. Place the roe in the water và leave it for 3 khổng lồ 5 minutes before separating the roe from the roe sack membrane, any blood residue & mucus. The hot water makes this easier. This is the hardest part of making caviar, and the part that takes the longest time. You can also use a tablespoon to scrape the roe from the membrane if you find it difficult lớn clean the roe with your bare hands. If you’re lucky, the roe is mature, which means that the roe grains are rather loose already & you don’t have lớn spend a lot of time cleaning it. Rinse the grains of roe in cold water and then let them drain.

4. Salting

Place the clean roe in the brine và leave it for 10 lớn 15 minutes, depending on how salty you want your caviar to lớn be. You can keep having a taste during the salting process lớn get it just right. The longer the roe remains in the brine, the saltier it will be. When you are satisfied with the taste, pour away the brine và rinse the caviar with cold, fresh water lớn remove excess brine.

5. Drying

Place the salted roe on a thick layer of kitchen roll lớn remove excess water. Wait until the kitchen roll has absorbed most of the water.

6. Put the caviar in glass jars

Before putting it into the jars, rinse the jars with clean brine. Portion out the caviar into the prepared jars. Add a little oil (olive oil, corn oil or sunflower oil) khổng lồ prevent the grains from sticking together, và to give the caviar a more attractive appearance. If you want, you can also địa chỉ dill for extra flavour. Stir gently. Screw the lid on và put the jar in the fridge. After just a couple of hours the caviar is ready to taste.

Caviar must be stored in airtight jars in a fridge (0 khổng lồ 4 °C). Since it is a hàng hóa that has a low salt concentration and no other preservatives, it shouldn’t be left in the fridge for too long. In my experience, it keeps for up lớn 1 week at most. If you notice that the colour of the caviar begins to turn cloudy, or that it smells sour và tastes bitter, you should avoid eating it.

Can you freeze caviar?

There are arguments for & against freezing caviar. In my experience, roe shouldn’t be frozen at home, as normal freezers don’t quite do the job. Quite a few of the roe grains membrane are ruined when frozen, and the roe loses a lot of fluid & flavour when thawed.

If you choose to freeze your caviar, you should use kitchen roll lớn remove excess fluid before eating it, but be prepared that the flavour won’t be as rich.

If you have any comments, don’t hesitate to nói qua your experience with me.

Bon appétit!

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