collapse

Advertisement


Author Topic: So, I made Ikura  (Read 7040 times)

Offline h20hunter

  • Trade Count: (+16)
  • Legend
  • ******
  • Join Date: Jan 2010
  • Posts: 20873
  • Location: Lake Stevens
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

  • Trade Count: (+16)
  • Legend
  • ******
  • Join Date: Jan 2010
  • Posts: 20873
  • Location: Lake Stevens
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

  • Trade Count: (+16)
  • Legend
  • ******
  • Join Date: Jan 2010
  • Posts: 20873
  • Location: Lake Stevens
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

  • Non-Hunting Topics
  • Trade Count: (+7)
  • Old Salt
  • ******
  • Join Date: Nov 2008
  • Posts: 5374
  • Location: Marysville
    • https://www.facebook.com/rory.oconnor.9480
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.
I hunt, therefore I am.... I fish, therefore I lie.

Offline h20hunter

  • Trade Count: (+16)
  • Legend
  • ******
  • Join Date: Jan 2010
  • Posts: 20873
  • Location: Lake Stevens
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

  • Past Sponsor
  • Trade Count: (+6)
  • Explorer
  • *****
  • Join Date: Oct 2011
  • Posts: 10099
  • Location: Sammamish/ Sequim
Re: So, I made Ikura
« Reply #5 on: September 18, 2017, 08:18:57 AM »
Nice job. That looks fantastic.
Low T Beta Male
Domesticated simpy city dwelling male

Offline quadrafire

  • Past Sponsor
  • Trade Count: (+5)
  • Old Salt
  • *****
  • Join Date: Sep 2009
  • Posts: 7121
  • Location: Spokane
Re: So, I made Ikura
« Reply #6 on: September 18, 2017, 08:38:52 AM »
Dang.....Making my mouth water

Offline 7mmfan

  • Non-Hunting Topics
  • Trade Count: (+7)
  • Old Salt
  • ******
  • Join Date: Nov 2008
  • Posts: 5374
  • Location: Marysville
    • https://www.facebook.com/rory.oconnor.9480
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?
I hunt, therefore I am.... I fish, therefore I lie.

Offline h20hunter

  • Trade Count: (+16)
  • Legend
  • ******
  • Join Date: Jan 2010
  • Posts: 20873
  • Location: Lake Stevens
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

  • Trade Count: (0)
  • Tracker
  • **
  • Join Date: Oct 2016
  • Posts: 87
  • Location: Auburn
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

  • Business Sponsor
  • Trade Count: (+9)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 2005
  • Location: Duvall, by way of Spokane/Metaline Falls
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

  • Trade Count: (0)
  • Scout
  • ****
  • Join Date: Dec 2012
  • Posts: 374
  • Location: Washougal
Re: So, I made Ikura
« Reply #11 on: September 18, 2017, 03:12:04 PM »
Dang. Looks great dude. Impressive.
Be Better than Cream of Mushroom Soup

Offline h20hunter

  • Trade Count: (+16)
  • Legend
  • ******
  • Join Date: Jan 2010
  • Posts: 20873
  • Location: Lake Stevens
Re: So, I made Ikura
« Reply #12 on: September 18, 2017, 03:13:44 PM »
 :tup:

Offline pianoman9701

  • Mushroom Man
  • Business Sponsor
  • Trade Count: (+5)
  • Legend
  • *****
  • Join Date: Mar 2011
  • Posts: 42821
  • Location: Vancouver USA
  • WWC, NRA Life, WFW, NAGR, RMEF, WSB, NMLS #2014743
    • www.facebook.com/johnwallacemortgage
    • Apply for a loan
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:
"Restricting the rights of law-abiding citizens based on the actions of criminals and madmen will have no positive effect on the future acts of criminals and madmen. It will only serve to reduce individual rights and the very security of our republic." - Pianoman

Offline 762Armo

  • Political & Covid-19 Topics
  • Trade Count: (+2)
  • Scout
  • ****
  • Join Date: Jul 2012
  • Posts: 496
  • Location: Bellevue
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.

 


* Advertisement

* Recent Topics

CVA optima V2 LR tapped hole for front sight by Remdawg
[Today at 05:34:44 AM]


Let’s see your best Washington buck by HntnFsh
[Today at 05:33:38 AM]


Bearpaw Season - Spring 2024 by actionshooter
[Yesterday at 09:43:51 PM]


Walked a cougar down by MADMAX
[Yesterday at 08:31:53 PM]


Which 12” boat trailer tires? by timberhunter
[Yesterday at 08:22:18 PM]


Lowest power 22 round? by JakeLand
[Yesterday at 08:06:13 PM]


1x scopes vs open sights by JakeLand
[Yesterday at 07:29:35 PM]


Long Beach Clamming Tides by Encore 280
[Yesterday at 05:16:00 PM]


WTS Suppressors I Can Get by dreadi
[Yesterday at 03:30:33 PM]


SB 5444 signed by Inslee on 03/26 Takes Effect on 06/06/24 by Longfield1
[Yesterday at 03:27:51 PM]


Straight on by kentrek
[Yesterday at 03:04:53 PM]


2024-2026 Hunting Season Proposals by trophyhunt
[Yesterday at 01:51:40 PM]

SimplePortal 2.3.7 © 2008-2024, SimplePortal