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77 responses to “How to Make Caviar”

  1. jae/gene

    Thanks for the tips, I’m gonna make some sturgeon Caviar tonight. Again, Thanks

  2. A tasty treat | Going Forward

    [...] any of you have access to fresh steelhead roe, you might want to try making your own caviar with this recipe. It certainly looks easy enough, and the results are [...]

  3. nick

    great article – wondering if same process holds true for freshwater – out of tributaries as well as from Lake Michigan. The brown trout roe looks wonderful, but I have yet to prepare it…

  4. scott

    I caught a trout today and when I opened it up there were orange eggs but not like in the pic above, all bunched together held in the membrane, just a few…maybe a small spoon full but they were “floating” loose inside. Whats up with that? I was fishing the lake not a river. Could it be she had gone up stream laid most of the eggs and some how got back down in the lake? Im still gonna try to cure the eggs :)

  5. Carol

    I just got back from a week in the Eastern Sierras, did a lot of hiking and fishing, was lucky enough to catch 4 wild rainbow trout full of roe. I didn’t have an internet connection so worked mostly from memory of this post in making caviar…didn’t bother removing the membranes so it was a very simple procedure…wasn’t too worried about parasites but brined the fish overnight in salt water with a pinch of sugar and a dash of soy sauce, then diluted the brine shortly before draining and serving the caviar to get rid of excess saltiness. With boiled potatoes, sour cream enlivened with chopped wild onions, and a drop of lemon juice, it was our most memorable camping meal! And it looked as beautiful as it tasted.

  6. Larry Cywin

    Will this process work with bowfin as well?

  7. Lisa

    I am in Alaska and caught my first salmon (reds) this week. I didn’t have a good recipe, but I did the brine overnight then warm water to finish getting the membrane off. It really worked. they are clear with the dark yoke showing through the translucent egg sack. What fun.
    Having never eaten caviar before, I think it will make a good accent to a dish. (it’s a bit salty maybe because I brined overnight

  8. Jennie Alice

    Just did this with the king I caught and it turned out great. I’d say my yield was rather low (perhaps) as a lot of the eggs popped when I was separating them, but the finished product tastes amazing. I let them soak just shy of 5 minutes for the second brining–any longer would’ve been too salty for me. I’ll certainly be saving the skeins from now on.

  9. Jim

    Scott, the trout you caught had egg’s in her from last year’s spawning. They didn’t get ejected. Any one know of a roe recipe that will last a long time?? Thanks, Jim

  10. Mel Malcolm

    Hmmm…my King salmon eggs didn’t clear up; they stayed very orange. They still tasted amazing, but I was hoping for the pretty clear look. Any suggestions? Also, I love this recipe, so simple! Thank you!

  11. Kevin Pidone

    I’ve made this twice now using Pink Salmon roe over the last two weeks. Absolutely fabulous!! English Muffin spread with mashed avocado and caviar on top. Yum and nice looking too!!!

  12. Jennifer

    I just tried this recipe with silver (coho) salmon that I caught this morning. Wow. Absolutely delicious. And I love it that you can adjust the saltiness to taste. Now I really can’t wait to get out fishing again because I definitely want to make more caviar. Thank you for posting this recipe.

  13. Jeff Craig

    I live in Cordova, Alaska, and eat Coho – Silver Salmon eggs as caviar all the time and love the little jewels,…I do mine a bit differently however and to a way I think that many of you will love. I start off with fresh skeins of roe, smoke them for 6 – 7 hrs in Alder (cold smoking only), then with warm water, 105 – 115F, separate the eggs from the skeins in the sink gently into a fine screen sieve. Then I place the eggs into a bowl and fill with cold water several times until I have all of the shells and membrane washed out of the eggs. I have also made a 100% brine solution with ice that I place the separated eggs into and stir gently until the eggs fall to the bottom. Then I drain them off and rinse with cold water which will find more shells that got by earlier. Keep tasting through this process until you get the saltiness you are after. The caviar will still last 2 – 3 weeks in the refrigerator. You will also have a product that folks will rave about,…Even those that thought they would never try them. Unsmoked is also great!

  14. Janet

    Has anyone tried making “caviar” with lionfish eggs? I’m organizing an invasive species cook-off and would love to include “caviar”. Please let me know.

  15. Jennifer

    Thanks for the recipe! I shared it with the listeners of My Yukon Life podcast radio.

  16. Oliver

    Ha – two Yukoners stumble upon this independently within a day of each other. I just tried this for the first time with a lake whitefish I caught this evening in Little Atlin Lake (I’d have liked more than one, but they’re no longer as findable as they were through the summer); golden caviar, with lovely delicate lake and cucumber essence, delivered in salty little pops. I suspect I’ll make this again (and try it out with some larger eggs from different species, too).

    Jennifer, your silver caviar looks amazing!

  17. Gardenisto

    Just pulled a large Mountain Whitefish from a river while visiting/fishing Wyoming. It was loaded with eggs. Anyone see a reason why this wouldn’t work for a Mountain Whitefish. Thanks!

  18. Norm Brewer

    We caught some Lake Superior whitefish that are full of eggs. Do you have any other suggestions on how to make caviar out of them? Norm

  19. Eric

    To the gentleman inquiring about bowfin. This is my coonass caviar method: to remove the roe use a grease splatter screen over a bowl. Rub the skein gently around in a circular motion, until they fall through. Wash the roe in water, using your finger to stir the mass. Skim off the water and repeat until clean. Now for the brine, 1/2 cup of salt, 1 cup water, 1 dash of cayenne pepper, a spritz of lemon. Let the roe soak for and hour, strain off the water, I use a coffee filter in a colander. Taste, if too salty rinse with a little cold water. Once it’s to your liking, use multiple layers of paper towels to dry and place in a suitable container and refrigerate.

  20. paul

    Is there anyone who has tried fresh water perch roe. I used to cure and devour herring roe while commercial fishing Alaska in a former life. I am going to try the curing/smoking recipe just to experiment. After filleting a nice catch of fresh water perch the roe just looked way to good to discard

  21. stephen

    would like to know if it is damaging or even possible to freeze the eggs sometime in the process. more in the interest to deal with parasites than anything else.
    my interest is mainly smelt/whitefish/salmon from inland lakes.

    also is it possible to store frozen eggs? it seems i have seen some in the grocery store.

  22. stephen

    how about, processing fresh first. once its finished then freeze.
    other method im interested in testing, is similar to how human or other animal reproductive eggs are harvested and stored. to combat freeze damage, they are stored in glucose i believe. but that might interfere with what ever kills any parasites. any thoughts?

  23. Marianne

    Is it just salt used to preserve? Does anyone use Borax?
    If the eggs are frozen to store does the glucose affect the flavour
    when thawed?
    Thanks

  24. “Summer” Fishing Trip: Snow, Thunder, Grayling, and Caviar « Partridge, Pine, and Peavey

    […] eggs. Not ones to waste food or show any disrespect towards the lives we took, we decided to make caviar, which we enjoyed for lunch the next day along with bread and cheese. If only we’d had brie […]

  25. John B

    I use the hot water method to get the eggs free of the skeins…and think it works the best.

    I have “canned” some of my excess product. I hot water bath the small jars (8-10 oz) with a temp probe in the middle. When temp hits 140 I put the lids on and screw them down lightly. I then put a cover over the pan and simmmer them an additional 5 minutes, and then using a towel for heat protection screw the lids down firmly/tight. I leave them on the counter to check for a vaccum/tight seal, and then keep them in the frig in the coldest part till opening and using them.

    It does give them a lighter orange color if using salmon roe, and it isn’t as good as fresh, but it does give me caviar year round.

    Jars that don’t “seal” I use up within a few weeks.

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