collapse

Author Topic: So, I made Ikura  (Read 1799 times)

Online h20hunter

  • Global Moderator
  • Trade Count: (+8)
  • Explorer
  • *****
  • Join Date: Jan 2010
  • Posts: 17450
  • Location: Lake Stevens
So, I made Ikura
« on: September 17, 2017, 07:27:29 PM »
Three out of our four coho yesterday had roe. I decided to try a little something different.  I looked online and found a brine that 8ncluded soy sauce, salt, sake, little fish stock. I cleaned the eggs off the skien, rinsed them off, put them in the jar and called it a night.  This morning it was clear the brine was doing its thing. The majority of the liquid was absorbed and the eggs had a deeper rich red color.

Online h20hunter

  • Global Moderator
  • Trade Count: (+8)
  • Explorer
  • *****
  • Join Date: Jan 2010
  • Posts: 17450
  • Location: Lake Stevens
Re: So, I made Ikura
« Reply #1 on: September 17, 2017, 07:30:44 PM »
I let it soak for a few more hours as I was due at the range for a littke volunteer time. Once home i emptied the jar, gave them a rinse, and picked out a few broken ones and a few bits if skein.

Online h20hunter

  • Global Moderator
  • Trade Count: (+8)
  • Explorer
  • *****
  • Join Date: Jan 2010
  • Posts: 17450
  • Location: Lake Stevens
Re: So, I made Ikura
« Reply #2 on: September 17, 2017, 07:36:59 PM »
Next was the pickled veggies.  I sliced paper thin cucumber,  red onion, serrano peppers, diced some chives, added bay leave, herbs, some random stuff and pickled them. Brine was apple cider vinegar,  rice wine vinager, sugar, and water. Quick 3 hours and they were good to go. I served the roe on a crostini with a nice schmere of cream cheese with garlic and a bit of this and that.

Turned out pretty darn good. Not fishy at all. The eggs would pop and you got a very mild briney ocean flavor. Almost rich.

Offline 7mmfan

  • Non-Hunting Topics
  • Trade Count: (+4)
  • Frontiersman
  • *****
  • Join Date: Nov 2008
  • Posts: 3139
  • Location: Marysville
    • https://www.facebook.com/rory.oconnor.9480
Re: So, I made Ikura
« Reply #3 on: September 17, 2017, 07:41:21 PM »
Looks tasty. There was a time when I would have balked at that, but I've grown a bit more adventurous in my old age.
I hunt, therefore I am.... I fish, therefore I lie.

Online h20hunter

  • Global Moderator
  • Trade Count: (+8)
  • Explorer
  • *****
  • Join Date: Jan 2010
  • Posts: 17450
  • Location: Lake Stevens
Re: So, I made Ikura
« Reply #4 on: September 17, 2017, 07:44:25 PM »
Same here...its really not my thing. I'd give them away or throw them in the scrap bag for crab bait! I had some and my dog loves them.

Offline Angry Perch

  • Past Sponsor
  • Trade Count: (+4)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 1646
  • Location: Sammamish
Re: So, I made Ikura
« Reply #5 on: September 18, 2017, 08:18:57 AM »
Nice job. That looks fantastic.

Offline quadrafire

  • Past Sponsor
  • Trade Count: (+5)
  • Old Salt
  • *****
  • Join Date: Sep 2009
  • Posts: 7122
  • Location: Spokane
Re: So, I made Ikura
« Reply #6 on: September 18, 2017, 08:38:52 AM »
Dang.....Making my mouth water

Offline 7mmfan

  • Non-Hunting Topics
  • Trade Count: (+4)
  • Frontiersman
  • *****
  • Join Date: Nov 2008
  • Posts: 3139
  • Location: Marysville
    • https://www.facebook.com/rory.oconnor.9480
Re: So, I made Ikura
« Reply #7 on: September 18, 2017, 09:04:21 AM »
Same here...its really not my thing. I'd give them away or throw them in the scrap bag for crab bait! I had some and my dog loves them.

You and your dog. Do you share everything?
I hunt, therefore I am.... I fish, therefore I lie.

Online h20hunter

  • Global Moderator
  • Trade Count: (+8)
  • Explorer
  • *****
  • Join Date: Jan 2010
  • Posts: 17450
  • Location: Lake Stevens
Re: So, I made Ikura
« Reply #8 on: September 18, 2017, 09:11:47 AM »
Foodwise.... just about! Im a sucker for those begging eyes.

Offline HuntnFishnRyan

  • Trade Count: (0)
  • Tracker
  • **
  • Join Date: Oct 2016
  • Posts: 84
  • Location: Auburn
Re: So, I made Ikura
« Reply #9 on: September 18, 2017, 09:12:34 AM »
looks delicious. One of these days I'm gonna try roe from my own salmon. Just a suggestion, some restaurants use marscapone instead of cream cheese.

Offline Whitpirate

  • Business Sponsor
  • Trade Count: (+4)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 1744
  • Location: Duvall, by way of Spokane/Metaline Falls
Re: So, I made Ikura
« Reply #10 on: September 18, 2017, 09:29:56 AM »
Quality work.  I'd make some salmon sashimi and put a little of that on top.

Offline merkaba93

  • Trade Count: (0)
  • Scout
  • ****
  • Join Date: Dec 2012
  • Posts: 294
  • Location: Washougal
Re: So, I made Ikura
« Reply #11 on: September 18, 2017, 03:12:04 PM »
Dang. Looks great dude. Impressive.
Be Better than Cream of Mushroom Soup

Online h20hunter

  • Global Moderator
  • Trade Count: (+8)
  • Explorer
  • *****
  • Join Date: Jan 2010
  • Posts: 17450
  • Location: Lake Stevens
Re: So, I made Ikura
« Reply #12 on: September 18, 2017, 03:13:44 PM »
 :tup:

Offline pianoman9701

  • Mushroom Man
  • Political Topics
  • Trade Count: (+2)
  • Legend
  • ******
  • Join Date: Mar 2011
  • Posts: 28545
  • Location: Vancouver USA
  • NRA Life, MH, WFW, CCRKBA, NAGR, RMEF, WSB
Re: So, I made Ikura
« Reply #13 on: September 19, 2017, 04:27:01 PM »
That looks great. We had 1/2 lb of steelhead caviar up in elk camp one night. That didn't suck at all.  :tup:
"Restricting the rights of law-abiding citizens based on the actions of criminals and madmen will have no positive effect on the future acts of criminals and madmen. It will only serve to reduce individual rights and the very security of our republic." - Pianoman

Offline 762Armo

  • Trade Count: (+1)
  • Scout
  • ****
  • Join Date: Jul 2012
  • Posts: 467
  • Location: Bellevue
Re: So, I made Ikura
« Reply #14 on: October 11, 2017, 10:14:50 PM »
I made some caviar from a King. Had one pound. I grew up with this stuff, and we always buy from the store, but this one was brighter and more “fresh” tasting. Not as “fishy” as the store bought.

I’ll try your recipe next time. It looks delicious.

 

* Recent Topics

Long range bear cal/rifle help needed by Hi-mark
[Today at 07:20:58 PM]


Radio Collared "WOLF IN TOWN" this morning, WDFW called by WapitiTalk1
[Today at 07:20:49 PM]


Not exactly a barn shot by WapitiTalk1
[Today at 07:02:43 PM]


FS tall primos trigger sticks gen2 Jim shockey tripod (PRICE DROP) by huntnfmly
[Today at 07:01:56 PM]


FS Nikon Scopes by Buddyk-9
[Today at 06:54:42 PM]


Poaching on the Tucannon. by deerhuntr4885
[Today at 06:53:55 PM]


Deer poaching question by GBoyd
[Today at 06:46:04 PM]


Montana 2019 Check-In by WAElkhunter89
[Today at 06:35:17 PM]


My 50 Cal Full Bore Project by reelamin
[Today at 06:34:17 PM]


Bands by branter
[Today at 06:15:59 PM]


WTS- Core4 Mountain Mimicry Rain Gear $65tyd by Kazekurt
[Today at 06:12:36 PM]


The KETO thread by KFhunter
[Today at 06:02:59 PM]


Garage Sale Leftovers by tonymiller7
[Today at 05:45:06 PM]


2019 sheds: post them here! by erk444
[Today at 05:36:55 PM]


Camo Nikon rangefinder FS by jakeweb
[Today at 05:28:35 PM]


One year old bird dog by Alchase
[Today at 05:26:49 PM]


FS Mad Dog archers choice coat size L by Bucks2Ducks
[Today at 05:21:59 PM]


Anyone hunt snowshoe hares? by AWS
[Today at 05:19:00 PM]


WTS AR15 package 1700$ by kukusya
[Today at 04:33:05 PM]


FS 28 nosler (price drop) by teanawayslayer
[Today at 04:25:51 PM]