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Community => Butchering, Cooking, Recipes => Topic started by: h20hunter on September 17, 2017, 07:27:29 PM


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Title: So, I made Ikura
Post by: h20hunter 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.
Title: Re: So, I made Ikura
Post by: h20hunter 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.
Title: Re: So, I made Ikura
Post by: h20hunter 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.
Title: Re: So, I made Ikura
Post by: 7mmfan 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.
Title: Re: So, I made Ikura
Post by: h20hunter 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.
Title: Re: So, I made Ikura
Post by: Angry Perch on September 18, 2017, 08:18:57 AM
Nice job. That looks fantastic.
Title: Re: So, I made Ikura
Post by: quadrafire on September 18, 2017, 08:38:52 AM
Dang.....Making my mouth water
Title: Re: So, I made Ikura
Post by: 7mmfan 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?
Title: Re: So, I made Ikura
Post by: h20hunter on September 18, 2017, 09:11:47 AM
Foodwise.... just about! Im a sucker for those begging eyes.
Title: Re: So, I made Ikura
Post by: HuntnFishnRyan 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.
Title: Re: So, I made Ikura
Post by: Whitpirate on September 18, 2017, 09:29:56 AM
Quality work.  I'd make some salmon sashimi and put a little of that on top.
Title: Re: So, I made Ikura
Post by: merkaba93 on September 18, 2017, 03:12:04 PM
Dang. Looks great dude. Impressive.
Title: Re: So, I made Ikura
Post by: h20hunter on September 18, 2017, 03:13:44 PM
 :tup:
Title: Re: So, I made Ikura
Post by: pianoman9701 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:
Title: Re: So, I made Ikura
Post by: 762Armo 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.
Title: Re: So, I made Ikura
Post by: pd on October 11, 2017, 10:43:36 PM
Yep.

Chum makes for the best ikra (chum ain't good for much else, btw).  The trick is to wash the skeins quickly in mildly warm (warmer than lukewarm) water, but not cook the eggs.  The skins will come off the skein better that way, separating the individual eggs.

Canned ikra can be purchased in the store, and it will last for quite a while because it has been canned.  Homemade stuff can be frozen, although the quality will suffer.

Germans and Russians love this stuff.  As you probably already know, "ikra" is a Russian product, adopted by the Japanese (who added the soy sauce, etc.).  No surprise that Russia is still the largest consumer of chum eggs.

Good job there!
Title: Re: So, I made Ikura
Post by: Mtn.Ghost on October 11, 2017, 11:03:06 PM
Solid work h20 way to step outside the box :tup: Coming from a traditionally trained Chef I must say impressive  and adventurous my friend keep it up. 
Title: Re: So, I made Ikura
Post by: lokidog on October 12, 2017, 12:09:35 AM
Looked good, except for the cucumber stinking it all up....   :rolleyes:    :chuckle:
Title: Re: So, I made Ikura
Post by: TimBaleia on November 05, 2017, 11:03:53 AM
Very very nice!
Title: Re: So, I made Ikura
Post by: h20hunter on November 05, 2017, 11:12:21 AM
 :tup:

I made a 2nd batch and used less fish stock, a bit more kosher salt since I less of the salty stock and upped the qty of sake. I liked it better. More sweet.
Title: Re: So, I made Ikura
Post by: TimBaleia on November 05, 2017, 01:58:42 PM
:tup:

I made a 2nd batch and used less fish stock, a bit more kosher salt since I less of the salty stock and upped the qty of sake. I liked it better. More sweet.

Ikura is Japanese version. I'm Russian and I'm from Siberia. Back at home we always had couple gallon size jars of Salmon roe ("Krasnaya Ikra" we call it "red roe" and "black roe" for caviar). I remember my grandma go fishing for salmon and than i helped her on the kitchen at home to run roe thru tennis rocket to get rid of film ) In Russia we just salt it. No fancy stuff as Japanese version.
Title: Re: So, I made Ikura
Post by: pianoman9701 on November 06, 2017, 05:58:42 AM
Yep.

Chum makes for the best ikra (chum ain't good for much else, btw).  The trick is to wash the skeins quickly in mildly warm (warmer than lukewarm) water, but not cook the eggs.  The skins will come off the skein better that way, separating the individual eggs.

Canned ikra can be purchased in the store, and it will last for quite a while because it has been canned.  Homemade stuff can be frozen, although the quality will suffer.

Germans and Russians love this stuff.  As you probably already know, "ikra" is a Russian product, adopted by the Japanese (who added the soy sauce, etc.).  No surprise that Russia is still the largest consumer of chum eggs.

Good job there!

Separating cold eggs from the skeins is more efficiently and safely done by using a screen with holes slightly larger than the eggs and gently rubbing the skeins over the screen into a large pan like a bain marie or a plastic food tub. It's not a good idea to rinse in warm water as it will raise the bacteria count. Once in a container, the bacteria will thrive, even with the salt in the brine. Eggs should be refrigerated immediately upon harvesting and kept cold throughout the brining and canning. It's especially important to make sure the containers have been thoroughly cleaned and left to dry, as well.
Title: Re: So, I made Ikura
Post by: trophyhunt on November 06, 2017, 06:24:04 AM
Yuk, no thanks!  Looks cool though.
Title: Re: So, I made Ikura
Post by: h20hunter on November 06, 2017, 07:18:15 AM
You never know. I don't care for sushi but liked this.  I also use ice cold water and a flat strainer type deal to seperate the eggs.
Title: Re: So, I made Ikura
Post by: pianoman9701 on November 06, 2017, 07:49:32 AM
A couple of other things. Fresh caviar should be made within 24-48 hours of harvesting and consumed within 10-14 days. This is one of the healthiest seafoods on the planet when it's fresh. It's full of vitamins and minerals. The omega 3s it contains are huge. Once you freeze caviar, it kills most of the nutrients, but it can still thaw out great. Remember to pack the cans or jars with some room on top for expansion from freezing or you'll end up with a popped, soupy mess once you thaw them out.
Title: Re: So, I made Ikura
Post by: h20hunter on August 09, 2019, 10:53:55 AM
@Stein
Title: Re: So, I made Ikura
Post by: Fl0und3rz on August 09, 2019, 10:55:03 AM
That looks really good.
Title: Re: So, I made Ikura
Post by: Alchase on August 10, 2019, 06:55:35 PM
Looks like great bait!

LOL

Title: Re: So, I made Ikura
Post by: Taco280AI on August 10, 2019, 08:16:49 PM
I'll have to do that sometime  :tup:
Title: Re: So, I made Ikura
Post by: IslandStorm62 on October 04, 2019, 02:57:55 PM
I've only had the luck of doing this once...it is the best.  I did not know that warm water / skiens trick, will have to think about that.  I did notice that if the roe sacks are placed in fresh unslated water, they turned milky.  so cold "salted" water was how I cleaned and preserved them until I was ready to cure...afer the cure a real light cool smoke just takes it over the top.
Title: Re: So, I made Ikura
Post by: PlateauNDN on October 04, 2019, 03:07:39 PM
That little cracker bite thingy looks restaurant quality. 10 bucks and you got yourself a cart business. :chuckle:
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