Question by td: How do you make salmon caviar?
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Answer by Robin
you have to catch a a pregnant female salmon before she spawns. Then you ‘milk’ her eggs or collect them when you gut her. The collection of those eggs is you salmon caviar. You have to eat it asap because it is fresh and I have no clue how to store it.
You know you can buy the stuff for less trouble.
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Alex says
By salmon caviar people are usually referring to North American (Alaskan) Salmon Caviar.
This type of salmon is native to the Pacific Ocean and North America. Like all salmon, the Alaskan Salmon returns to its spawning grounds in fresh water rivers throughout the North American west coast. Full maturity is reached between the ages of 3 and 5 years, with an average weight of 10-16 pounds, and around 3 feet in length. The eggs are then extracted, cleaned, then lightly salted for preservation and taste. After this process, the eggs become "salmon caviar"
Used Caviar Express website to get the info.
salt and peppy says
Caviar doesn't come from salmon. It ONLY comes from sturgeon. You are looking for roe. You can probably get it at the grocery store.
Cookie says
Here is what you must do.
Curing Salmon Roe
Here is a recipe that is a wonderful base recipe to make Caviar from Salmon roe. If you have a friend or family member who fishes for Salmon, ask them what they are using the roe for. Or contact your local fishmonger and during Salmon season, order some.
Makes about 16 oz of Salmon Caviar
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Ingredients:
1Each Skein of Salmon eggs (Skein is an egg sack)
1Cup Kosher Salt
3Quarts Water, 100 degrees in temp.
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Curing Salmon Roe
Directions:
To begin, in a stainless steel or glass bowl large enough to hold 3 ½ quarts; add the kosher salt and 3 quarts of 100 degree water, whisking until the salt has dissolved.
Next, unwrap the skein or egg sack if bought from a fish market or remove from the fish if you are a fisherman. Rinse the skein under cool running water, cleaning the sack of any blood . You will notice a thin membrane that holds the roe in the sack . Add the sack to the brine mixture . When you add the skein to the salt brine, the membrane and eggs will turn from a clear reddish orange to a cloudy orange color . This is the salt reacting with the membrane. Make sure that the skein is fully covered by the brine. Let this sit for 30 minutes, to cure the eggs.
Have a second stainless steel or glass bowl ready with a strainer or small colander. After 30 minutes, remove the skein from the brine, reserving the brine for later. Add the sack to the bowl and rinse off the brine under warm water. Next, the membrane needs to be removed. Using your fingers, pick the membrane and pull away from you, making sure the skein is under the bowl and strainer. Inside the sack are smaller membranes holding the eggs together. These also must be removed. Once all the membranes have been removed from the eggs, the eggs must be rinsed several times, to remove any other membranes that might be on each egg. A Skimmer or other sieve will make this process faster.
After you have removed all the membranes and rinsed the eggs well, drip the roe into the reserved salt brine again. The color of the eggs will turn from cloudy to clear. Strain the eggs out of the brine and add to a clean glass jar. This caviar should last for 7-14 days if refrigerated at 34 degrees or below. Do not freeze the caviar.
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Nesha says
You will need a piece of ½ in. or ¼ in. mesh screen at least on foot square. ( The size of the eggs will dictate the mesh size).
Galvanized screen may be all that is available, but if you have choice, plastic, plain steel, or stainless steel is preferable.
Plain steel can be protected from rust with edible (cooking) oil or coating of resin.
If you must use galvanized screen coat it with resin too, to keep the eggs from direct contact with the galvanized coating.
Separate the eggs from the membrane that contains them is the first step; gently but firmly rub the skein of eggs over the screen.
Discard the membrane, blood vessels, etc. remaining on the screen after most of the eggs have passed through.
Make a 80 degree sal brine:
Pickling Salt Water
8,6 oz (1 cup, 2tbs) 1 qt.
Or
270g ( 270ml) 1 liter
Gently stir the eggs in the cooled 80degree brine for 15 to 30 minutes.
The uptake of salt will depend on the maturity of the eggs.
You can see when the eggs are salted enough because they begin to look opalescent.
Remember the highest quality of caviar is lowest in salt.
Too much salt will cover-up the delicate flavor of the eggs.
Drain the eggs after the brining; this takes at least 8 hours if there is any quanity of eggs.
The caviar must be kept cool to prevent spoilage during draining, but not too cool.
Temperature below 40degre F ( 5degree C) will cause the eggs to congeal and prevent good drainage.
A refrigerator is too cool for this.
Pack the finished caviar in jars after draining.
I find half pint mason jars to be a good size for the hors d'œuvre for a large group.
Smaller container, such as baby food jars, etc. are good for smaller groups. Refrigeration is extremely important for keeping caviar: the ideal temperature is 34 degree to 36 degree F ( 2 to 3 degree C ).
Below 29 degree F the caviar will freeze and turn into a worthless mass ( don't throw it out, it is useful as a dip or favoring ); above 40 degree F it will have a very short shelf life.
At ideal temperature, 35 degree F ( 2 degree C) even lightly salted caviar will keep for a year.
If the roes that you for the caviar were fairly mature, there will be some fat and juice exude from them while the caviar is stored in the jar.
Turn the jar over, from time to time, so that all the eggs get bathed in this juice. Refrigeration is extremely important for keeping caviar: the ideal temperature is 34 degree to 36 degree F ( 2 to 3 degree C ).
Below 29 degree F the caviar will freeze and turn into a worthless mass ( don't throw it out, it is useful as a dip or favoring ); above 40 degree F it will have a very short shelf life.
At ideal temperature, 35 degree F ( 2 degree C) even lightly salted caviar will keep for a year.
If the roes that you for the caviar were fairly mature, there will be some fat and juice exude from them while the caviar is stored in the jar.
Turn the jar over, from time to time, so that all the eggs get bathed in this juice. Refrigeration is extremely important for keeping caviar: the ideal temperature is 34 degree to 36 degree F ( 2 to 3 degree C ).
Below 29 degree F the caviar will freeze and turn into a worthless mass ( don't throw it out, it is useful as a dip or favoring ); above 40 degree F it will have a very short shelf life.
At ideal temperature, 35 degree F ( 2 degree C) even lightly salted caviar will keep for a year.
If the roes that you for the caviar were fairly mature, there will be some fat and juice exude from them while the caviar is stored in the jar.
Turn the jar over, from time to time, so that all the eggs get bathed in this juice. Refrigeration is extremely important for keeping caviar: the ideal temperature is 34 degree to 36 degree F ( 2 to 3 degree C ).
Below 29 degree F the caviar will freeze and turn into a worthless mass ( don't throw it out, it is useful as a dip or favoring ); above 40 degree F it will have a very short shelf life.
At ideal temperature, 35 degree F ( 2 degree C) even lightly salted caviar will keep for a year.
If the roes that you for the caviar were fairly mature, there will be some fat and juice exude from them while the caviar is stored in the jar.
Turn the jar over, from time to time, so that all the eggs get bathed in this juice. Refrigeration is extremely important for keeping caviar: the ideal temperature is 34 degree to 36 degree F ( 2 to 3 degree C ).
Below 29 degree F the caviar will freeze and turn into a worthless mass ( don't throw it out, it is useful as a dip or favoring ); above 40 degree F it will have a very short shelf life.
At ideal temperature, 35 degree F ( 2 degree C) even lightly salted caviar will keep for a year.
If the roes that you for the caviar
gingervettech says
You'll have to buy it at a grocery store. Most local grocery stores carry it (although maybe not the best kind). Try a specialty food store like a cheese shop or french foods pantry.