Salmon caviarFrom grizzlybear 9 years ago
How to make it
- So you don’t end up hand-picking through the egg skeins. You cover the eggs with hot water (which toughens the membrane and makes it semi-opaque), poke and agitate with a chopstick to loosen the eggs from the membrane and then swirl the chopsticks around the bowl in a circle, which entangles the membrane around so it can be removed.
- 1. Clean eggs by method described above. Do this part quickly to minimize the time the roe spends in the hot water. Drain, then place in refrigerator for 15 minutes to chill.
- 2. Measure roe and prepare brine. For each cup of eggs, mix 1 cup cold water and 1/4 cup salt. Stir this periodically to dissolve the salt as you complete the next step.
- 3. Spread roe on flat surface and finish picking out bits of squished eggs or membrane.
- 4. Soak roe in saltwater for 30 minutes. Drain and quickly pick out any last bits of membrane, which will have turned white from the saltwater.
- 5. Rinse quickly, drain again, store in tightly closed containers in refrigerator.
The Cookgrizzlybear CA
The Rating2 people
How great is this. If I had cool cash I would have caviar every single day. Saved and flagged amd of course a 5. Thank you!victoriaregina in USA loved it
Hey, this IS awesome! I'm from Russia and LOVE salmon caviar. They sell it for a lot of money on-line. I wish I could stumble on some inside the fish, so I could make this!juels in Clayton loved it
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