So, I made Ikura

[h20hunter]

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.

[h20hunter]

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.

[h20hunter]

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.

[7mmfan]

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.

[h20hunter]

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.

[Angry Perch]

Nice job. That looks fantastic.

[quadrafire]

Dang.....Making my mouth water

[7mmfan]

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?

[h20hunter]

Foodwise.... just about! Im a sucker for those begging eyes.

[HuntnFishnRyan]

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.

[Whitpirate]

Quality work.  I'd make some salmon sashimi and put a little of that on top.

[merkaba93]

Dang. Looks great dude. Impressive.

[h20hunter]

 

[pianoman9701]

That looks great. We had 1/2 lb of steelhead caviar up in elk camp one night. That didn't suck at all. 

[762Armo]

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.