ice fishing trip this weekend and finding it full of beautiful orange-colored roe, I did a quick search on the Internet and found a super easy way to cure it into wonderfully luxurious caviar in only about an hour!
|This would have cost me an arm and a leg in my local grocery store, and this homemade version tastes SO MUCH BETTER!|
Adapted from a recipe found at Hunter.Angler.Gardener.Cook
Makes about 1 pint. Prep Time: 60 minutes
- 1 full skein of large trout roe
- 1/3 cup kosher salt
- 4 cups cold water
- Mix the salt and water in a large bowl, until dissolved.
- Prepare a large bowl of ice water to use as a water bath. Set aside.
- Place the fish roe in the salt water and soak in the fridge for about 20 minutes.
- After soaking, place a sieve or colander under in your sink and run the fish roe under VERY hot water allowing the eggs to fall into the sieve. You may have to gently message the eggs out of the membrane, being careful not to break them.
- When the eggs have been removed from the membrane, place the sieve with the eggs into the ice water bath for about 5 minutes to set.
- Return the eggs to the salt water brine and soak for 10 to 20 minutes or until desired "saltiness' has been reached. Soaking for longer than 20 minutes will result in VERY salty caviar. I soaked my for about 15 minutes and might even reduce that to 10 minutes the next time I prepare this recipe.
- After soaking, poor the brine out and allow the eggs to drain from the sieve in the fridge for about 15 minutes.
- Place the caviar in a glass jar and enjoy within about a week. Serve like any other caviar.