Saturday, January 19, 2013

Home Cured Caviar

Last weekend I tried a fantastic new recipe!  Homemade caviar.  I didn't even know this was possible until just a few days ago, but I have to say that I LOVE the results.  I've always loved the salty, slightly fishy tasting treat...not that I've had a lot of experience with it.  I have eaten a fair amount of your run of the mill grocery story variety of caviar that seems to show up at a lot of holiday parties, and I've had it a few times in sushi bars.  Other than those occasions, I have to admit that I've never spent $100 bucks for an ounce of the really good stuff, and I'm actually kinda proud of that fact.  I'll never spend so extravagantly, but that doesn't mean that I don't like a little luxury ever now and again! So, after opening up a large rainbow trout that my husband caught on an 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!
 Trout Caviar
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
  1. Mix the salt and water in a large bowl, until dissolved.
  2. Prepare a large bowl of ice water to use as a water bath.  Set aside.
  3. Place the fish roe in the salt water and soak in the fridge for about 20 minutes.
  4. 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.
  5. 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.
  6. 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. 
  7. After soaking, poor the brine out and allow the eggs to drain from the sieve in the fridge for about 15 minutes. 
  8. Place the caviar in a glass jar and enjoy within about a week. Serve like any other caviar.

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  1. Wow I am totally impressed with the homemade caviar! I can never eat the delicacies like caviar and sushi. I don't know... maybe if I could make them on my own I would like them more. Just found your blog and have enjoyed getting to know you better. Hope you don't mind if I follow along!

    new follower :)

    1. Welcome! Lol! I went most of my life without any sort of food that I deemed too "exotic". I thought sushi must just be icky! My husband, who really looks like he would be a meat a potato kind of guy practically forced me to try sushi for the first time, and I LOVED it! My hubby still prefers plain old American fare for dinner, but he's one of those folks who won't turn his nose up to anything edible and has helped me expand my pallet in so may ways! Thanks for stopping by :O)

  2. WOW, I am definitely trying this!!! I am stopping by from Aloha Fridays and I am now your newest follower. I am loving your blog and look forward to your future posts!


    1. It really was tasty...and so easy! Plus, no preservatives which I hear traditional caviar is apt to have. I love new followers and welcome you with open arms!!

  3. Hi Mary Beth, I’m Anne from Life on the Funny Farm (, and I’m visiting from the Mom’s Monday Mingle.

    Wow, I've never seen anyone MAKE caviar before! I don't thin I would care for it, but still, love the education here!

    Anyway, thanks for posting this. If you’ve never visited yet, I hope you can pop by my blog sometime to say hi…

  4. I have never tried caviar, and I'm not sure I ever will. I totally avoid anything that is even slightly off the beaten path lol! I love to look at the recipes, though. And, you must say, it's actually very pretty =) So glad you joined up at our GtKY hop!

  5. Hi! Just stopping by from the Mom's Monday Mingle blog hop! New follower on your lovely blog, would love to have you stop by my blog sometime and follow back if you like.

    Melissa @

  6. Very interesting......thank you for sharing.Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!

    Kathy Shea Mormino

    The Chicken Chick

  7. I also never knew this was possible! Thank you so much for sharing this great information. I found your site from Natural Living Monday.

  8. wow, this looks so yummy! I found you through Monday Mingle blog hop. Please visit me at
    I am following you via GFC. Thanks.

  9. I have never tried caviar, but it looks interesting. Thanks for sharing them with us on the Creative Corner Hop.

    Cherished Handmade Treasures

  10. Mary Beth, I'm going to be featuring this post on The Clever Chicks Blog Hop this week! Please feel free to grab my Featured Button!

    Kathy Shea Mormino
    The Chicken Chick