Curing Salmon Roe
I have always loved caviar, the slight briny flavor of the sea with a unique texture of the eggs, first loose on your tongue, then the burst of flavor as each egg pops open. There are not a lot of recipes or techniques that share how fish eggs are transformed into the luxurious caviar. I’m sure you’ve looked this up on the internet and seen how to make fish eggs into bait. This is not what you don’t want to do or eat.
This is a recipe that will become a wonderful base recipe and show you the step by step technique of transforming salmon roe (eggs) into caviar. If you have a friend or family member who fishes for Salmon, ask them if you can have the roe (only in the female salmon). If this isn’t an option, contact your local fishmonger and during Salmon season (in the month of May) and order some.
This technique can be used with all types of pacific wild salmon (King [Chinnock], Silver [Coho], Red [Sockeye], Pink [Humpy] or Chum [Dog]). Not that the name would make you think so, but Chum salmon has some of the best roe to make caviar, as their egg sacks or skeins are full flavored and large in size.
A single skein (egg sake) will weight around a pound and make about 16 ounces of salmon caviar. To get more information on wild Alaskan salmon, please check out our friends at Copper River Salmon.