How to Make Wild Salmon Caviar

Introduction: How to Make Wild Salmon Caviar

Alaskan seas hold a wealth of food. Wild Salmon Caviar was one I hadn't tried before. I received an excellent recipe, made some and invited guests to try the results. 

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    7 Discussions

    0
    Cacotechny
    Cacotechny

    9 years ago on Introduction

    What is the link for your YouTube post, because it's telling me "Embedding disabled by request."

    I was born and raised in Anchorage, caught plenty of salmon, and have probably cooked it in every way possible, (including fish head soup, yum!).

    From what I know, We used tennis rackets to sift the roe, then rinsed and jarred it for three days in brine. Is this similar? (Haven't seen the vid... from you anyway.)

    0
    leapingsalmon
    leapingsalmon

    Reply 9 years ago on Introduction

    Hello,
    The wild salmon caviar video is on the WildLivinginAlaska channel of You Tube. The video just rolled over 5000 views so salmon fishermen are watching.
    Thank you for your question and Good luck.
    More on our wild salmon at
    www.wildsalmonkitchen,com/blog/

    can you add the sauce into canned caviar? Not many wild salmons available here in central europe :-) will it taste better?

    0
    leapingsalmon
    leapingsalmon

    Reply 9 years ago on Introduction

    No, I don't think it would work to add the soy mixture to canned caviar. The purpose of this mixture was to slightly cure the eggs with salt and flavor. Canned caviar has already been cured - sometimes with only salt.
    Thank you for viewing my video! Hope you can visit Alaska sometime to catch your own wild salmon.

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    aeray
    aeray

    9 years ago on Introduction

    Excellent. I've been meaning to try something like this for a while with steelhead eggs.

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    leapingsalmon
    leapingsalmon

    Reply 9 years ago on Introduction

    Thank you for the comment. I think steelhead eggs would make great caviar. This caviar has a pleasant 'pop' if eaten before freezing. Some people like the texture better after freezing where the texture is smoother. I think it depends upon a person's experience with sushi.