How to test red caviar at home

An amazing, unusual and amazing delicacy is caviar. Its aftertaste is unique and exquisite. Pike, red, sturgeon... It literally melts in your mouth, exploding with salty juice. The bright taste also matches the beneficial properties. Caviar is considered a dietary product and is a source of vigor and life-giving energy. Caviar prepared at home is much healthier and tastier than store-bought caviar. And if there are avid fishermen at home, you can prepare the delicacy yourself. But before delving into cookbooks, caviar needs to be cleaned of film.

Features of fish caviar: red and black

We are accustomed to considering caviar only from the point of view of its taste. Not a single holiday, not a single celebration is complete without canapes with caviar, Maslenitsa - without pancakes with such filling. Meanwhile, caviar also has properties that are beneficial for the human body. For example, more than 30% of the composition of caviar is made up of proteins of the highest quality. Polyunsaturated fatty acids are easily absorbed by our body and make an invaluable contribution to health. Thanks to them, cholesterol levels in the blood are reduced, which prevents the occurrence of diseases such as atherosclerosis, heart attack, and stroke. Phosphorus, calcium, magnesium, iodine and other trace elements - all of them are contained in small eggs and are simply necessary for humans.

Because of its rich composition, caviar is sometimes called “living energy.” In addition, it is able to regenerate processes in our body and increase hemoglobin levels. This helps improve blood circulation and improves immunity.

But everything is good in moderation. In small quantities, caviar is really useful. But we should also talk about who should not abuse the delicacy. People with coronary heart disease, hypertension and urolithiasis should be careful not to include caviar in their menu. And the reason for this is the large amount of salt contained in the product.

Caviar is very beneficial for the body

Why clean the film and how to do it

The film that covers fish eggs is called yastyk. Caviar is cleared of it solely for practical reasons. If a film remains on the eggs, the product will be bitter. And if the caviar is not removed, then the usual friability of caviar in jars and snacks will not occur.

The method used on fish farms is considered correct and convenient. Tons of fish and tens of kilograms of caviar pass through the hands of professionals. You need to remove pits quickly and efficiently in order to preserve the taste and appearance of the product. To do this, use nets with holes larger in size than the eggs. A kind of colander. At home, we suggest using a sieve with large cells.

This is how caviar is cleaned in production

How to properly remove a jast at home

We wash the caviar in the film with cold water.

It is better to wash caviar under running water

The film remains on the surface of the sieve

The method is used for cleaning pike, sturgeon, and salmon caviar. It is convenient and easy to use.

What tools do we need?

For different methods of cleaning caviar from film, we will need:

Fork;
whisk;
mixer;
gauze;
boiling water;
a sieve with large cells;
grater;
beach badminton racket.

Indeed, you can rub salmon, chum, and salmon caviar through a racket

Before you begin to remove the eggs by any means, the caviar must be thoroughly rinsed under running water.

Main stages of work

Preparing caviar: washing in water.
Cleansing caviar from the rind.
Salting of the purified product.

How to check red caviar: real or fake

The imitation product is several times cheaper, and in taste and appearance it is almost indistinguishable from the real thing. But in terms of quality, a fake will not bring benefits to the body.

Let's get acquainted with proven methods of testing seafood at home, each of which we will consider in detail.

How to check caviar using a lighter

The method is simple; if the experiment is carried out at home, you will need a spoon. You can also check it right before purchasing, then just dip a hot coin into the mixture or drop caviar juice on it.

At home, they take a spoon, add a little caviar and heat it from below. The heat will cause the protein product to curdle, leaving smudges and white streaks on the surface. The fake will evaporate and release fat.

On the left is fake caviar (nothing happens, just the liquid boils), on the right is real caviar (the protein coagulates, white streaks appear)

It is important to remember that the container will not be stored for long . The shelf life is no more than 3 days. The maximum period is 1 week, provided that the storage temperature is from -4 to -6°.

How to check caviar by freezing

The caviar must be transferred to a bowl and placed in the freezer overnight. In the morning, take it out and put it on the table to defrost. They look at the contents - if the caviar remains the same, crumbly, and the eggs are round, then we can conclude that the product is real.

On the left is real caviar (the eggs have not lost their shape), on the right is fake (the eggs have turned into mush)

If the product has turned into a shapeless mush, then the person is faced with a fake that should be gotten rid of.

How to test caviar with hot water

Another option for recognizing product quality. Pour hot water into a mug and add half a spoonful of the red delicacy. If the liquid does not become cloudy, but only slightly colored, and an oil layer forms on the surface, then the person is looking at a fake product. Its grains are ideally shaped, there are no burst grains in the jar.

The natural delicacy will make the liquid cloudy. The eggs have inclusions inside. In appearance, they may be slightly uneven, and there may be burst grains in the container.

Left - fake, right - real caviar

The fake has the property of dissolving in hot water and coloring the liquid. Real grains are more likely to cook and become similar to boiled protein.

Sign	Natural	Artificial
liquid color	cloudy	painted
layer on the surface	absent	oily
appearance	uneven	perfectly flat

The aroma of a freshly opened jar should be pleasant and not overpowering. The presence of a sharp, sour, fishy, musty odor is unacceptable.

How to test caviar with hydrogen peroxide

If the buyer cannot test with hot water, then hydrogen peroxide will help out. Such a check is useful when a person buys a delicacy at the market, and the product can be purchased at any pharmacy.

The seller is asked to put some caviar on a plate or spoon and drop peroxide into it. They'll see what happens. If the product is genuine, white flakes (coagulated protein) will form. If it is a fake, the product will remain almost as transparent.

On the left is real caviar (the protein has coagulated), on the right is fake (no external changes)

Waiting check

A very simple method, however, you will have to purchase the product first. Arriving home, open the jar and put the caviar mass on a plate. Leave for 2-3 hours. Then they check. If the product is real, liquid will appear around it. The fake product will not produce any discharge, and the dish will remain dry.

On the left is real caviar (small puddles formed under the eggs), on the right is fake (nothing happened)

Laying out caviar in a slide

The option involves the following action - pour out the products and try to build a slide from it. If it forms and does not fall, then the product is of high quality and fresh.

Pressure test

If you pick up some artificial grains and press on them, they will smear. Natural products burst when pressed, and liquid flows out from inside.

Checking caviar with a cat

As you know, cats are very fond of sea treats. They will be able to distinguish real salmon caviar from imitation products. To do this, simply put 1 spoon of the mixture in a bowl and offer it to the cat to try. If he eats it with great pleasure and asks for more, then the product is real.

It is important to remember that large amounts of salt are dangerous for the kidneys. Kidney failure and urolithiasis may occur, which are common causes of premature death in pets.

Also, a high concentration of protein in the composition has a detrimental effect on the liver.

Visual inspection of caviar

First you need to look at the surface of the mass. There should be no mold or foreign inclusions on it. The grains should be the same color and slightly moist.

In the lower left corner there is real caviar, the rest is imitation caviar

Then the container is tilted over the bowl and watch how the mass drains. The contents of the jar should not be fluid and pour out into the plate in a second.

Also, real eggs should not be of different colors, non-round in shape, oblong or double.

The old way

This is how authenticity was verified in the old days. Separate one grain and place it on a flat dish. Then they blow on it. If the egg rolls, then the product is of high quality and real.

How to test caviar with iodine

An experiment with the product will help determine whether the caviar is fake or genuine. Place a little product on a saucer, drip in iodine, and observe the reaction. A natural delicacy will not change in any way, but a fake one will quickly change its color.

How to quickly and effectively clean caviar from film

We have already talked about the classic method of rubbing caviar through a sieve. Let's try other cleaning options.

A whisk and boiling water will remove the film

Pour cold water into a large saucepan.

Pour cold water

Only 2 bags of caviar can be placed in the pan

Whisk the caviar in boiling water

The product is ready for salting

When using this method, it is important not to cook the caviar. Therefore, you need to act very quickly and carefully.

Remove films with a regular grater

In addition to the whisk, you can use a kitchen grater for small caviar (pike, crucian carp, perch, trout caviar).

Using a coarse grater, grate the caviar in the film. We try to act carefully so as not to crush the eggs.
The peeled ashtick remains on the surface of the grater. We throw it away.
Add 1 tbsp caviar. l. salt and add hot water.
Stir and leave for 20 minutes.
Strain through a fine sieve. If there are small particles of film left in the mixture, remove them with a fork.
There is some liquid left in the caviar, so leave it in the sieve for 10 minutes to let the water drain.

Our product is ready to be cooked

Video: Cleaning caviar with a grater

Cleaning caviar using a mixer

Place the bag of caviar in the pan.
We set the mixer to the minimum speed setting.
“Whip” the caviar without pressing the nozzle, carefully moving along the film.
We clean off the remaining eggs on the eggshell with our hands or a fork.

Fork and gauze

How to peel pink salmon caviar from the film using gauze and a regular fork? We prepare a decent piece of gauze, two large bowls and a fork. You will need to pour hot water into one container and cold water into the other. The gauze will need to be folded in two layers. We place bags of caviar inside. Place the gauze in hot water, gently stirring the contents. After one minute, remove the gauze and place it in a container with cold water.

As a result of such manipulations, the film bag will be welded and will easily move away from the eggs on its own. All that remains is to pry the film threads with a fork and remove them.

Features of caviar processing

Before removing the oysters, red caviar must first be rinsed in a saline solution: for 1 liter of hot water we need 0.5 teaspoon of iodized salt. For black and river fish caviar such processing is not required.
Dry the caviar by spreading it on a sieve or gauze at room temperature.
Do not dry the purified product on paper napkins and towels, as the caviar will quickly stick to them.
Experts advise not to fry peeled caviar, as it becomes hard, and suggest salting it.
To salt caviar, if we are going to use it quickly, it is not at all necessary to keep the product in salt for several days. It is enough to soak the caviar in brine for 7–10 minutes: 2 tablespoons of salt per 1 liter of warm water. Dry and pour with sunflower oil.
If we plan to store caviar in the refrigerator for more than 14 days, then we keep it in brine for 30 minutes.

Caviar is salted quickly, within 10–30 minutes

A pleasant surprise in the form of caviar when cutting fish will definitely please you now. After all, the methods we described will greatly facilitate the housewife’s work. Now crumbly homemade caviar on the festive table will surprise guests not only with its great taste, but also with its no less brilliant appearance.

The modern seafood retail market has long stepped forward compared to even the last decade, and now in a regular supermarket it is not difficult to purchase good pink salmon or other noble fish, almost freshly caught. It’s especially nice when, as a result of such “shopping fishing,” you get a fish with caviar. However, the inexperienced “fisherman” has a question: how to clean the caviar from the film? How to prepare it for subsequent salting?

If the caviar is stale

In addition, it also happens that caviar becomes over-salted because it sits for too long. In this case, the product can be saved with boiled milk. To do this, you just need to boil it, but the degree should not exceed 40. Place caviar in it and rinse for 10-12 minutes. Repeat the same as with water - drain the milk through cheesecloth, leave the caviar on it over a bowl and let the remaining liquid drain. When the caviar is free of unnecessary impurities, it can be served.

Quote from Irimed's message
How to fix red caviar.
Master class Author's text: “Not long ago I encountered a problem - my husband bought caviar, and not only did it turn out to be too salty, but it also tasted mediocre, the caviar was crushed... In general, half a kilo, it’s a pity to throw it away, there’s a reluctance. I began to think about how to correct the situation, I heard that it could be washed, but how, what? After a short search, I found an acceptable way, I decided - I’ll take the risk, if it doesn’t work out, then “into the furnace!” I did everything according to the instructions, the result simply shocked me! The taste has improved, the excess salt has gone, and most importantly, caviar to caviar! I understood how unscrupulous manufacturers and marketers can improve the appearance and taste of a product, so that it would never even cross my mind to doubt its quality. In short, I propose a proven, “tested on dogs” method of correcting red caviar, in case it comes in handy.

Red caviar is a favorite delicacy on holiday tables. It is not only very tasty, but also healthy. Good, high-quality caviar should consist of large eggs of the same size and color, which do not stick together, easily crumble and burst easily on the teeth. It should be thick and smell good. But what to do if the caviar you get is a little stale, has a foreign smell, or is simply too salty? Since the product is quite expensive, it’s a shame to throw it away. You can try to revive the caviar.

You will need: water, tea leaves, gauze, a sieve and two deep containers.

Instructions 1 If the caviar is over-salted, then this can be easily corrected! You can make it tasty by washing it as follows. Place the caviar in a deep bowl. Fill it with warm boiled water (not hotter than 35 degrees) at the rate of 2 parts water to one part caviar. Gently stir in the water for 3-4 minutes so that unnecessary salt goes into the water. Pour the caviar and water to strain through cheesecloth or a fine sieve over a sink or saucepan. Leave on a sieve or gauze for 10 minutes to drain off any unnecessary liquid. Place the caviar in a vase or saucer. It is ready to eat. 2 Caviar that has a foreign odor can be removed. Brew strong tea leaves in any container. Strain the brewed liquid, separating it from the tea leaves. The tea leaves are not needed, throw them away. The brewing temperature should be no more than 30-35 degrees so that the caviar simply does not cook in it.

Elimination of salt and odor

To wash off excess salt from red caviar, place it in a deep bowl and fill it with warm boiled water, the volume of which should be twice the amount of the product. Gently stir the caviar for 3-4 minutes, wait until the salt dissolves, then drain the water through cheesecloth or a sieve into the sink and wait another 10 minutes until the remaining liquid has completely drained. Then place the washed caviar on a saucer and eat - after these manipulations it will lose its salty taste.

If the purchased red caviar has a foreign odor, brew strong tea leaves in any container and strain it so that no, even the smallest, tea leaves remain in the liquid.

Choosing fish in the store

The first step is to choose a good “catching sample”. Here are the 5 main signs of a suitable specimen:

The fish, of course, must have an obvious sign of the presence of caviar: a noticeably thick “belly”.
Pay attention to the eyes - in good fish they will be transparent both fresh and frozen.
Of course, the fish should not emit an unpleasant pungent odor, but it should smell, one might say, of the sea.
If you take a fresh carcass, then pressing on its side should quickly remove the dent. In other words, the fish should be quite elastic.
Another important sign of a quality product is red, loose gills.

We conduct a visual audit: what does the appearance of red caviar tell us?

If you purchase the product in a glass container, then take a closer look at the internal eggs - they should be of a uniform color and the same size. There should be no mucus, liquid or crushed particles in the container. But they should not be unnaturally round and perfectly smooth. The eggs may be slightly angular.
Too bright or pale color is the merit of dyes. In real caviar it is so radiant with an amber tint. And this is ensured by lipochromes or nitrogen-free natural pigments that dissolve in internal fat. But the grains of salmon fish will never have a provocative color.
The smell of caviar is just as calm. There is no noticeable saltiness or herring aroma. But caviar should smell like fish! However, keep in mind that herring milk is added to the simulated caviar. And their smell certainly does not resemble the salmon family.
The eggs should not be viscous or sticky. Real caviar is crumbly!
The taste of red caviar should not be bitter or overly salty!

Real caviar should not have mucus, water or vegetable oil

Important: If you have the opportunity to taste it, try popping the grain. Real eggs burst easily, but do not stick to the teeth. But this internal liquid does not envelop the oral cavity with fat, but seems to melt in the mouth.

Now a little about elasticity. Imitated caviar has a gelatinous feel even to the touch. If you try to squeeze a little, you will experience a little springy vibration. But this does not always happen. It all depends on the quality of the fake!
And one more important point - the caviar should be moist and as if in a shell. In a fake product, the liquid easily leaves the eggs, and they turn out a little dry, without such a watery enveloping shell. It resembles natural wine that flows smoothly down the walls of the glass. So the slightly colored liquid in which the caviar is located will flow so smoothly from the walls of the grains, as if enveloping them from the surface.
The “eyes” of caviar , or these small spots of future embryos, are now also found in high-quality fakes. Therefore, you should not rely purely on them. But there is one pattern - on a fake they are in an even circle. But the real one can have a fragmented nature and be of different shapes. If you look very closely, you can see that the artificial caviar has miniature air bubbles inside, and they float. But this also depends on the quality of the product.

Take a closer look at the water shell around each egg

Removing caviar from the carcass

So, your pink salmon has successfully made its way from the store counter to the kitchen. Where to begin?

If you took frozen fish, then let it defrost completely, but do not keep it at room temperature. A carcass weighing a couple of kilograms will defrost for 3–5 hours at normal temperature - after which even slightly frozen fish can begin to be cut.
First you need to rip open the belly of the pink salmon, starting from the head and ending with the anus. Do not dig the knife too deep so as not to damage the section with caviar and insides and not to stain everything with blood.
Then, using the same knife, we slightly separate the caviar from the side walls by simply inserting the knife between the wall and the bag of caviar and slightly bending it to the side. This procedure must be done on both sides of the bag.
Now you should separate the bags of caviar and entrails from the fish carcass. The bag and entrails are located quite tightly and are attached to the carcass in two places: next to the anus and near the head. Feel the attachment points with your fingers and separate them either with a knife or with gentle finger movements. This comes out quite easily.

The bag with pink salmon caviar is actually two independent bags, between which all the other insides of the fish are located.

Separating caviar from film: two ways

The first method involves using a special sieve with large cells:

The separated bags of caviar must be carefully ripped open using your fingers.
Next, we arm ourselves with a tall glass, where we place the ripped bags of caviar.
We insert a sushi stick into the glass and quickly move it in a circular motion along the caviar with the film. The film will gradually wrap around the tip of the stick. For best results, it is recommended to alternate the direction of movement of the stick.
Then we take a sieve with round holes, which will be slightly larger in size than the eggs. Place the contents of the glass in a sieve and rub the eggs through the sieve with the palm of your hand, freeing them from any remaining film.
We also put the film that is wound on a wooden stick into a sieve and, using the same movements with the palm of our hand, remove the remaining eggs from it.

Don’t be afraid to separate the caviar from the film in this way: the eggs of any red fish - pink salmon, trout or salmon - when fresh are quite elastic and will easily pass through a sieve without bursting.

If there is no special sieve, some homemade caviar lovers recommend using a badminton racket instead.

The second method of separating caviar from the film will appeal to those who trust heat treatment to avoid the appearance of parasites in products.

After separating the bags of eggs from the fish and entrails, place them in a sieve with small holes - for example, the one through which flour is usually sifted - and boil water.
We place the sieve on a deep bowl and pour boiling water over the caviar with film in small portions, stirring it immediately with a fork or spoon. It is important to spray with hot water in those places where you see the appearance of a curled film. Stirring quickly and intensively is also important: this way the eggs will not cook, will not burst and will remain intact, and the hot water will quickly drain through the sieve into the bowl.

In 3-4 passes you can scald almost all the film that was on the caviar and remove it with a fork.

How to remove caviar film

How to remove the film and prepare small caviar of crucian carp, carp, and pike for further cooking? There are many ways this can be done, ranging from long manual processing to various exotic methods, which are accompanied by photographs. Very often they use the well-known screen.

The simplest and most popular methods of film separation using ordinary available means are offered.

Method 1. Prepare a saline solution. Add a tablespoon of salt to the pan in 90 C water per 1 kg of product. Beat with a fork, tearing the egg. Next, beat with a whisk, collecting the films. Strain through a fine-mesh colander and remove any lumps. This is also a yastyk. The liquid should drain completely. Transfer the cleaned product into a suitable container.

Method 2. Remove from film using a coarse grater. With this method, only fiber remains in your hands at the end. You just need to carefully move the caviar along the grater, pressing lightly. It does not turn into “porridge”.

Method 3. To get out of the caviar bag quickly at home, if you don’t have a special mesh screen, you can take a sieve and boiling water. Place the sieve with the caviar in a deep bowl and pour boiling water over it to scald the caviar. Lightly beat and remove films. No need to add salt or sugar.

Washing method

It is necessary to wash the eggs several times to completely clean them. To do this, you need to transfer the product into a suitable container and add water in a 1:2 ratio of caviar and water. After this, the water must be drained very carefully so as not to spill the eggs. Rinse for about half a minute each time.

You can also rinse directly in a colander until the foam completely disappears.

Another method of washing is to mix the eggs with salt, then rinse with clean cold water several times.

Salting caviar

That's all! As you can see, there is not much hassle with caviar, and the work does not require a lot of time. In this sense, red fish can be an excellent “springboard” for getting your feet wet in the business of preparing fish caviar at home, so that you can then move on to more complex cases - for example, pike caviar.

Salting is a completely simple process. Typically, about 1–1.5 teaspoons of coarse salt are used for 200 grams of caviar.

To make sure that there is not too much salt and not too little, you can taste the caviar with salt right during salting.

We transfer the salted product into gauze, collect it in a bag and hang it over a small tray for about an hour to remove excess moisture.

How to choose high-quality and natural red caviar while still on the store shelf?

Choose the right jar or container. The product should never be in a plastic container or bag. Because it is saturated with chemicals, which are in plastic anyway. It is also undesirable to buy tin cans, because oxidation occurs in them, which significantly reduces the useful portion. Glass is considered the most optimal. Moreover, when purchasing, you can study the appearance of the eggs in more detail.

Important: No matter what kind of packaging you have, it should not have any swelling or damage! Metal cans or lids with concave places are especially dangerous - this already indicates harmful oxidation processes inside.

General recommendations for choosing red caviar

We look at the expiration date, but not so much at its duration, but at the beginning. The fact is that from mid-May, early June and until August-September, the spawning of salmon fish occurs. But the best period is 7 and 8 months. Therefore, the production and packaging of caviar should take place during this period. Otherwise, this is an imitation or a frozen product.

Important: The numbers themselves must be applied either with a special laser and special paints, or squeezed out from the inside! If they are driven inside the can and painted over, then this is the first dubious bell.

Region also matters. Where the fish are caught, the quality of the product is high, and not in the places where watermelons are grown - it is quite logical. In our case, these are Kamchatka and the Sakhalin region, as well as the Far East and the Kuril Islands.
There must be GOST marking - 18173-2004. In this case, the inscription should be “grainy salmon caviar.” No red or yellow, lightly salted, etc. And if there is no “caviar” inscription on the jar at all or there is a line “imitation/imitation”, then immediately put the jar in its place!
Manufacturers are also required to indicate the plant number, shift and batch. But please note that the fishing industry starts with a code starting with the letter “P”. This is what indicates the freshness of the packaging. But the “TU” marking is an honest admission about the use of a frozen batch. But it may also hide some additional components.

Important: The caviar in the jar should not dangle or gurgle or squish. It can move, it will just do so evenly. But when purchasing, you can turn the jar over and see - real, high-quality caviar will not fall or slide down!

Add-ons

How to quickly and easily peel pink salmon caviar from the film

Before cleaning, caviar in eggs must be washed with running water. After preliminary preparation, the bag must be placed in a colander for a few minutes to drain all excess liquid with remaining blood. After this, you can remove the membrane in any convenient way.

Using a whisk and boiling water

Pour water into a saucepan and bring to a boil. Pour salt into boiling water in proportions of 1 tbsp. l. per 1 liter of water and mix well. When the water has cooled a little, put the jar in it and whisk gently with a whisk.

Movements should be light, not fast, so as not to damage the product. When all the caviar film is wrapped around the whisk, drain the water through a colander or sieve. Rinse red caviar with cold water and salt.

Remove with a mixer

This method is suitable for cleaning large quantities of product. To clean the caviar from the film, you need to place the caviar in a convenient bowl and turn on the mixer to the minimum setting. The nozzle does not need to be lowered into the middle of the bag; movements should be smooth, along the edges. Remove the remaining film by hand.

For work, “snake” attachments are used.

Remove with a spoon

A simple and quick method that is suitable for cleaning large quantities of product. To clean pink salmon caviar from the film, you will need a colander and a wooden spoon:

Place prepared yastyki in a bowl and rinse with hot water.
Insert a spoon between the bags and quickly rub your palms along the handle.
The film will collect on the spoon until all the eggs are released.

If the fish was frozen, the fish can be filled with boiling water. In this case, it will be enough to peel back part of the curled film and remove the caviar with a spoon. The cooled product should not be poured with boiling water, otherwise the eggs will harden.

Remove films with a regular grater

To work, you will need a grater with large teeth and a fine sieve. Any sturgeon caviar in film is cleaned using this method:

Place the grater in the sieve at a slight angle.
Cut the yashtik with a knife on one side and grate it. You need to act carefully, without pressing the eggs too hard to the surface.
Remove the film and remove the residue by hand.
Rinse the cleaned caviar and let the water drain.

Clean the caviar using cheesecloth and a fork

The method is suitable for cleaning both fresh and defrosted products.

To remove the membrane shell you will need:

2 bowls;
gauze or wide bandage (small piece);
fork.

To prepare the product for salting, you need to perform the following steps:

Pour cold water into one bowl, boiling water into the other.
Fold the gauze into 2-3 layers and place it on a flat surface.
Wash the yashtik, dry it slightly and cut with a knife from one edge.
Place the prepared bags on gauze, wrap and gather the edges of the fabric on top.
Place the bag into the bowls one at a time, starting with boiling water. Mix well with a fork until the curdled shell begins to wrap around the cloves. Leave in cold water for 1-2 minutes. Stir again with a fork to remove any remaining membrane, then remove and place on the counter.
Collect the eggs with a spoon.

If the gauze has absorbed a lot of liquid, you can hang the bag over the sink for 10-15 minutes. This method can be used for pickling. In this case, the purified product will need to be dipped directly into the gauze into a saline solution.

To clean caviar, do not use metal utensils. Wooden spoons and forks, plastic or glass bowls work best. The water must be clean and filtered, otherwise the taste of the finished delicacy may deteriorate.