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Author Topic: So, I made Ikura  (Read 4012 times)

Offline h20hunter

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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.

Offline h20hunter

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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.

Offline h20hunter

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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

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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.
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Offline h20hunter

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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

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Re: So, I made Ikura
« Reply #5 on: September 18, 2017, 08:18:57 AM »
Nice job. That looks fantastic.

Offline quadrafire

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Re: So, I made Ikura
« Reply #6 on: September 18, 2017, 08:38:52 AM »
Dang.....Making my mouth water

Offline 7mmfan

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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?
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Offline h20hunter

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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

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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

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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

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Re: So, I made Ikura
« Reply #11 on: September 18, 2017, 03:12:04 PM »
Dang. Looks great dude. Impressive.
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Offline h20hunter

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Re: So, I made Ikura
« Reply #12 on: September 18, 2017, 03:13:44 PM »
 :tup:

Offline pianoman9701

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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:
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Offline 762Armo

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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.

 


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