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Author Topic: So, I made Ikura  (Read 4769 times)

Offline pd

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Re: So, I made Ikura
« Reply #15 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!
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Offline Mtn.Ghost

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Re: So, I made Ikura
« Reply #16 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. 
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Offline lokidog

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Re: So, I made Ikura
« Reply #17 on: October 12, 2017, 12:09:35 AM »
Looked good, except for the cucumber stinking it all up....   :rolleyes:    :chuckle:

Offline TimBaleia

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Re: So, I made Ikura
« Reply #18 on: November 05, 2017, 11:03:53 AM »
Very very nice!

Online h20hunter

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Re: So, I made Ikura
« Reply #19 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.

Offline TimBaleia

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Re: So, I made Ikura
« Reply #20 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.

Offline pianoman9701

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Re: So, I made Ikura
« Reply #21 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.
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Offline trophyhunt

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Re: So, I made Ikura
« Reply #22 on: November 06, 2017, 06:24:04 AM »
Yuk, no thanks!  Looks cool though.
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Online h20hunter

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Re: So, I made Ikura
« Reply #23 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.

Offline pianoman9701

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Re: So, I made Ikura
« Reply #24 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.
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Re: So, I made Ikura
« Reply #25 on: August 09, 2019, 10:53:55 AM »

Offline Fl0und3rz

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Re: So, I made Ikura
« Reply #26 on: August 09, 2019, 10:55:03 AM »
That looks really good.

Offline Alchase

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Re: So, I made Ikura
« Reply #27 on: August 10, 2019, 06:55:35 PM »
Looks like great bait!

LOL

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The American Soldier and Jesus Christ. One died for your freedom, the other for your soul.

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Offline Taco280AI

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Re: So, I made Ikura
« Reply #28 on: August 10, 2019, 08:16:49 PM »
I'll have to do that sometime  :tup:

Offline IslandStorm62

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Re: So, I made Ikura
« Reply #29 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.

 


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