Post by: Blacktail135 on October 13, 2020, 04:51:25 PM
Post by: Blacktail135 on October 13, 2020, 05:08:28 PM
Post by: Blacktail135 on October 13, 2020, 05:42:54 PM
Post by: pianoman9701 on October 14, 2020, 12:31:05 PM
Many of the cheap caviars, like the ones you buy off the shelves at Freddy's, use Borax as a preservative, and you can taste it. Be careful buying locally-made steelhead, king roe, or Ikura (usually chum roe, sometimes coho), unless you trust the source for both the ethics in harvesting the roe and manufacturing methods.
Post by: Encore 280 on October 14, 2020, 01:27:11 PM
Post by: pianoman9701 on October 14, 2020, 02:13:25 PM
The last company I worked for made domestic caviars and also sold Russian sturgeon caviar made from a farm in Moldova. I almost preferred the steelhead...almost. There's nothing like good oscietra or beluga/sterlet hybrid caviar that has only salt added. But the steelie had such great "pop". We also had golden char (lake trout, which is actually a breed of char, not trout) caviar - much smaller eggs with less pop but a really soft and buttery flavor. I doesn't suck when your boss allows you to mix Russian caviar and white Italian truffles in with your scrambled eggs.
Post by: 762Armo on October 14, 2020, 04:01:06 PM
I've tried, but haven't caught a sturgeon yet, would love to cure my own Sturgeon Caviar, if anyone helps me get a keeper sturgeon, I'll share the caviar :chuckle:.
Anyway, can't help you with your blue caviar, it's always been black when I've bought it. We'll know what happened if this thread doesn't get updated.
Post by: 762Armo on October 14, 2020, 04:02:19 PM
I think that selling non-farmed sturgeon caviar in the US is now illegal. Those were the days! There are some really great farmed sturgeon caviars now available. As well, paddlefish caviar is very good.
The last company I worked for made domestic caviars and also sold Russian sturgeon caviar made from a farm in Moldova. I almost preferred the steelhead...almost. There's nothing like good oscietra or beluga/sterlet hybrid caviar that has only salt added. But the steelie had such great "pop". We also had golden char (lake trout, which is actually a breed of char, not trout) caviar - much smaller eggs with less pop but a really soft and buttery flavor. I doesn't suck when your boss allows you to mix Russian caviar and white Italian truffles in with your scrambled eggs.
Sounds like a nice benefit.
Post by: Encore 280 on October 14, 2020, 05:12:48 PM
Post by: Blacktail135 on October 14, 2020, 07:25:25 PM
Post by: pianoman9701 on October 15, 2020, 09:25:27 AM
I think that selling non-farmed sturgeon caviar in the US is now illegal. Those were the days! There are some really great farmed sturgeon caviars now available. As well, paddlefish caviar is very good.
The last company I worked for made domestic caviars and also sold Russian sturgeon caviar made from a farm in Moldova. I almost preferred the steelhead...almost. There's nothing like good oscietra or beluga/sterlet hybrid caviar that has only salt added. But the steelie had such great "pop". We also had golden char (lake trout, which is actually a breed of char, not trout) caviar - much smaller eggs with less pop but a really soft and buttery flavor. I doesn't suck when your boss allows you to mix Russian caviar and white Italian truffles in with your scrambled eggs.
Yes it was. The company was a victim of shutting down the state. Gone.
Sounds like a nice benefit.
Post by: ctwiggs1 on October 15, 2020, 09:29:42 AM
Post by: pianoman9701 on October 15, 2020, 09:36:38 AM
How do you "make" caviar? Just pull the eggs, throw some salt on the roe and eat up?
First, you have to run the skeins over a screen big enough to allow the eggs to drop through. Once you've separated the egs, you rinse them, drain them, and add a salt slurry - some keep them in salt (refrigerated, of course) for up to 24 hours. Then you drain them again and package for consumption or freezing. If you are freezing in jars or tins, you must leave a little space for expansion. Also, during the salting process, flavor can be added - maple syrup, liquid smoke, sake, whiskey, etc.
Post by: ctwiggs1 on October 15, 2020, 09:41:21 AM
How do you "make" caviar? Just pull the eggs, throw some salt on the roe and eat up?
First, you have to run the skeins over a screen big enough to allow the eggs to drop through. Once you've separated the egs, you rinse them, drain them, and add a salt slurry - some keep them in salt (refrigerated, of course) for up to 24 hours. Then you drain them again and package for consumption or freezing. If you are freezing in jars or tins, you must leave a little space for expansion. Also, during the salting process, flavor can be added - maple syrup, liquid smoke, sake, whiskey, etc.
Seems like a "kids are out of the house" kind of project :chuckle:
Post by: pianoman9701 on October 15, 2020, 10:18:10 AM
How do you "make" caviar? Just pull the eggs, throw some salt on the roe and eat up?
First, you have to run the skeins over a screen big enough to allow the eggs to drop through. Once you've separated the egs, you rinse them, drain them, and add a salt slurry - some keep them in salt (refrigerated, of course) for up to 24 hours. Then you drain them again and package for consumption or freezing. If you are freezing in jars or tins, you must leave a little space for expansion. Also, during the salting process, flavor can be added - maple syrup, liquid smoke, sake, whiskey, etc.
Seems like a "kids are out of the house" kind of project :chuckle:
Teach your kids and you can just sit back and wait for the finished product!
Post by: ctwiggs1 on October 15, 2020, 10:19:15 AM
How do you "make" caviar? Just pull the eggs, throw some salt on the roe and eat up?
First, you have to run the skeins over a screen big enough to allow the eggs to drop through. Once you've separated the egs, you rinse them, drain them, and add a salt slurry - some keep them in salt (refrigerated, of course) for up to 24 hours. Then you drain them again and package for consumption or freezing. If you are freezing in jars or tins, you must leave a little space for expansion. Also, during the salting process, flavor can be added - maple syrup, liquid smoke, sake, whiskey, etc.
Seems like a "kids are out of the house" kind of project :chuckle:
Teach your kids and you can just sit back and wait for the finished product!
Genius!