Salmon eggs aren't available where I live, but if they were, I'd definitely give this a try. Great video, I can't believe you only have 90 subscribers!

Tried this recipe with some modifications. Loved it. I managed to catch a nice Lake Ontario king salmon hen and got lots of eggs. Did half using this recipe and half using just traditional salting. I could not get my hands on sake, so I used rice vinegar instead. Not the same, but I though it worked nice. Also, did not have the soup powder, so just skipped it, plus totally forgot the lemon. The caviar turned absolutely delicious and lovely dark color. Each little egg turned quite firm and made a great contrast with much softer salted caviar. Also, taste was quite sweet. I did use low sodium soy sauce. I ended up mixing the two caviars on my crackers with cream cheese. Half traditional salted and half this recipe. Taste out of this world. Also, freezes quite well and does not turn mushy when defrosted. Highly recommend.

Looks Amazingly Delicious!!

Love it!! Thank you soooo much

Next time i go to Footscray market i am definitely going to for salmon eggs and try this recipe 😋😋😋😋😋

I love Samon and Tobiko

Very nice video. The way you separate the eggs from the skein is the best. Some people us a metal grate cooling tray. I have tried this way and its wasteful. Anyhow, this is a first class video. Thanks

Olá amiga parabéns gostei muito abrigado 🌷😁❤️🇧🇷🌟👍

I live in Alaska. Salmon roe for days!

@cymonka3492

Жыл бұрын

Living by the seaside in the northern hemisphere is truly a blessing

Hi, I would like to your recipe. Can you pls message the recipe for making brine. Thank you!!!

Salmon is for the elite 👊🏽 it’s a 10/10 if u like sushi

Nice video and thanks for the tip to buy roe at Japanese restaurant supply. One thing. I don't think you are supposed to use a metal collender. Only plastic

What happens after two months in the freezer? I've got a line on fresh salmon eggs and I really want to have a whole pound so I can treat myself all year. Might vacuum sealing help it hold up better? Thanks for the video, I'm getting really excited and like the complexity of the brine.

@nikitavisnevski6102

Жыл бұрын

I found that it freezes quite well and does not turn all mushy once defrosted. Hope that helps. I put all in small jars and froze like that. So I pull one little jar at a time and enjoy it.

I tried this a few times and I didn't enjoy it at all. I might try again, or not. It was worth a try as fresh fish guts are easy to get here. I can't get past the salmon fat flavour. Too bad as it is beautiful. Maybe a lot more lemon or lime and salt. Caviar is quite salty, so maybe I'll rinse it less, or salt it more. Maybe the roe is too developed as the fish we catch here are about to go up the rivers.

@WhatWeEatTonight

3 жыл бұрын

Yeah I think the flavor and the texture of the eggs definitely have something to do with how mature they are. I used sake or rice wine to get rid of some of the fishy taste, but lemon for sure helps

Thanks for this Video

Correct me if I'm wrong but I was under the assumption that all fish eggs are roe and only the sturgeon produces caviar

scrip to 3:10 how to do it

Jennifer I commercial fish for Red Sockeye Salmon in Bristol Bay AK and I brought back several roe sacks and also King Salmon Roe and King Livers message me and we can share ideas as well

Chum salmon roe is the most expensive

Brined salmon eggs is not caviar. That's like saying pickled cucumbers are pickled tomatos.

No use water and salt not soy sauce

@WhatWeEatTonight

2 жыл бұрын

There’re many different ways to prepare food. I don’t tell you how to make your food so you shouldn’t tell me how to make my food.

I don't like the way you say caviar. 😂

Italian or Eastern European style bread top it with good butter not solty then top it with this or any other caviar but not to much best way to eat it😍😍sushi rolls second best🤩other ways never had