Yastik caviar is salted not being separated from the membrane
(yastik).
If after opening the fish the roe turns out to be not ripe enough and
it is impossible to separate it from the film of the ovaries - yastik,
then it is prepared as yastik caviar. Yastik caviar is the name for
caviar made from immature fat yastiks or from yastiks with very weak
grains, unseparable from connective tissue. Yastik caviar is salted
without removing the film. Yastiks of sturgeon fish are first cut to
pieces of size 10-12 cm, then they are brined in saturated solution
heated to 45-50 degrees Centigrade. The duration of the salting
process depends on the size of the yastiks, their fat content and the
intensity of autolysis in them; it is 5-10 minutes and sometimes more.
Sometimes yastik caviar is salted in cold tuzluk (solution), then the
process of salting takes longer - up to 35-45 minutes. After salting
yastiks lie on grids for 2-3 hours for the solution to drain away.
Yastik caviar of sturgeon fishes is not distinguished by the fish
kind.
Yastik caviar has the same taste qualities as cleaned one, though it
is a little bit saltier than fresh-grained or pressed caviar.
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