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Thread: Awesome salmon roe curing!!!

  1. #1
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    Default Awesome salmon roe curing!!!

    http://blue_moon.typepad.com/blue_lotus/2007/09/post-6.html

    This is SOOO easy, that I can do it, I know you can too! Enjoy! I know I will...SLLRRPP!!! IKURA!!!

  2. #2
    Moderator kingfisherktn's Avatar
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    No thanks Marvin, I'll stick with my pickled pigs feet.

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    Member Alaska Grandma's Avatar
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    Quote Originally Posted by gogoalie View Post
    http://blue_moon.typepad.com/blue_lotus/2007/09/post-6.html

    This is SOOO easy, that I can do it, I know you can too! Enjoy! I know I will...SLLRRPP!!! IKURA!!!
    Thanks for the link. We will be making some of that soon.
    The salmon should be in my neighborhood around July 17th - the average date.

    Grandma Lori
    If God had intended us to follow recipes,
    He wouldn't have given us grandmothers. ~Linda Henley

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    Moderator LuJon's Avatar
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    I love sushi but I tried this the other day and found it WAY to salty!! I was pretty disappointed, I really wanted to like it!

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    Default Lujon...

    the recipe I made & followed on the link, didn't make it very salty at all, just enough, matter o' fact...try it, I think you'll see a difference...

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    Some of the Cree and Chippewa near where I spent part of my childhood used to fry roe with corn meal as a sort of cereal. They used perch roe I think, and maybe other fish roe, too. I've tried it, and it wasn't horrid, but wasn't my cup of tea either.

    We used to pack up the brined salmon roe in wooden boxes to send to Japan when I worked in the canneries about 30-some years ago. I recall them paying pretty good money for the stuff.

    Nice color, and I'd try it again, but it doesn't really call out to my appetite the same way that sushi or cooked fish do.

  7. #7

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    I have been doing this for years. The only thing I do differently is to add a lite squirt of alive oil when done. Oh and I use sea salt, never iodized salt. This keeps the eggs from clumping together.

    I love to eat them on toasted and buttered dark rye. I cure and eat about 15 pounds a year.

    My buddies cuss me as a freaking bait eater. hehehe They don't know what they are missing out on.

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    Default Klickitat...

    how do you store yours, in jars? & how long do they last?

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    Member homerdave's Avatar
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    Default here's the way i have made ikura..

    first i take the roe skeins and gently push them through 1/4" hardware cloth to separate the eggs.
    make a 100% brine, and put the eggs in until they JUST begin to turn opaque, usually about 50-60 seconds.
    put eggs in a stainless or plastic sieve and allow to drain overnight in a cool place, 35-40 degrees.
    when drained put in 1/2 pint jars and either refrigerate or freeze. refrigerated they keep about 3-5 days, they freeze for months but once thawed cannot be refrozen.
    i have flavored some with pernod and they came out really well.
    mostly i use chum roe when i can get it, 2-3 fish is plenty for the year.
    Alaska Board of Game 2015 tour... "Kicking the can down the road"
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    Member 6XLeech's Avatar
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    Default Roe from pinks...

    Thanks for the link. Interesting website too.
    Tried making ikura last year.
    What I'll say is: thanks for another recipe.

    I've heard that roe from pink salmon works well too.

  11. #11
    Member DRIFTER_016's Avatar
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    I have been doing this for many years. I prepare it a little differently though.
    After it has been salted and strained I tie it in little mesh sacks and feed it to Great Lakes Steelhead.

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    Default That's some expensive....

    steelhead bait, last I looked, caviar goes for 'bout $50 a 1/4 lb...

  13. #13

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    thanks for the link!

  14. #14

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    sorry, I posted and never came back and checked on my post.

    I usually get about 7-10 in the refrigerator in an air tight container. I have never tried freezing it and might try it this year. I have also been thinking about replacing half the salt with potassium nitrate to see if I can get a longer shelf life.

  15. #15
    Member AKGUPPY's Avatar
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    Try using sea salt, it's not as "salty" as table salt.

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