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+--- Thread: Salmon Caviar (/showthread.php?tid=183175)
Salmon Caviar - tubeN2 - 02-01-2005
by lonehunter
[size 1]Caviar is made by curing fish eggs, or roe, in brine. While caviar made from sturgeon or whitefish is probably more familiar to most persons, it may also be prepared from salmon eggs.The eggs should be as fresh as possible, preferably still in the protective membrane. The curing brine is made by adding one cup of pickling or canning salt to each quart of cold water.Remove the eggs from the membrane, if attached. Make the brine in a glass or plastic container which will not flavor the solution. If desired, a few drops of orange food coloring may be added to achieve a reddish caviar.Cure the eggs in the brine for 20 to 30 minutes. You may have to experiment with the time - adding or subtracting a little. The goal is to cure the eggs sufficiently to preserve them, without making them too salty for your taste preference. After curing, drain the eggs overnight in a strainer. Small glass jars with screw tops make good storing containers. If left uncovered, the top layer often dries out. Prepared this way and stored in the refrigerator, the caviar should keep well for 6 to 8 months. [/size] [left]To serve, place the caviar out with chopped onions, lemon slices, & dark bread or crackers. Also good with cream cheese or sour cream.[/left]