Comments on: How to Make Caviar http://honest-food.net/2009/12/02/how-to-make-caviar/ Finding the Forgotten Feast Thu, 09 Feb 2012 14:39:28 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Flora Rouse http://honest-food.net/2009/12/02/how-to-make-caviar/comment-page-1/#comment-17044 Flora Rouse Fri, 14 Oct 2011 12:27:13 +0000 http://www.honest-food.net/?p=2825#comment-17044 Finally! This is the first place I found real and useful information about caviar. I have never before tried making my own 'cos I always buy caviar online from the same shop. I realized beluga caviar tasted best to me, so I stuck to it. I will have to try making my own once, though. It sounds like a special, new experience! Thanks for this post! Finally! This is the first place I found real and useful information about caviar. I have never before tried making my own ‘cos I always buy caviar online from the same shop. I realized beluga caviar tasted best to me, so I stuck to it. I will have to try making my own once, though. It sounds like a special, new experience! Thanks for this post!

]]> By: Salmon Caviar | Culture Of Adventure http://honest-food.net/2009/12/02/how-to-make-caviar/comment-page-1/#comment-16728 Salmon Caviar | Culture Of Adventure Mon, 29 Aug 2011 17:53:29 +0000 http://www.honest-food.net/?p=2825#comment-16728 [...] To make the caviar, I followed Hank Shaw’s basic recipe. [...] [...] To make the caviar, I followed Hank Shaw’s basic recipe. [...]

]]> By: Murasaki Shikibu http://honest-food.net/2009/12/02/how-to-make-caviar/comment-page-1/#comment-16620 Murasaki Shikibu Mon, 15 Aug 2011 12:58:02 +0000 http://www.honest-food.net/?p=2825#comment-16620 When in season, I used to buy sacks of salmon roe and I'd gently wash them inside a bowl of Sake and then move them to a tupperware and cure them with soy sauce. Washing with sake makes the eggs slip out of the skin and the eggs will also absorb the Sake as well. Other types of alcohol should work, but Sake compliments seafood very nicely. When in season, I used to buy sacks of salmon roe and I’d gently wash them inside a bowl of Sake and then move them to a tupperware and cure them with soy sauce. Washing with sake makes the eggs slip out of the skin and the eggs will also absorb the Sake as well. Other types of alcohol should work, but Sake compliments seafood very nicely.

]]> By: Taras http://honest-food.net/2009/12/02/how-to-make-caviar/comment-page-1/#comment-16616 Taras Sun, 14 Aug 2011 23:10:39 +0000 http://www.honest-food.net/?p=2825#comment-16616 Hi Hank, I wanted to post a reply to Yeoman's post even though its 2 years later. Most caviar is harvested from salt water fish. Sturgeon and salmon and some breeds of trout are anadromous. This means that they spend part or most of their life in salt water and migrate to fresh water to spawn. The Caspian Sea where the world renowned caviar comes from is salty. Your steelhead is a breed of rainbow trout that spends most of its life in salt water and spawns once a year in fresh water, Flying fish, herring are salt water fish. White fish can be both. There are some exceptions such as those salmon and sturgeon either planted or landlocked by dams in rivers and lakes. Paddlefish are mostly fresh water. With parents born in Ukraine I have been eating caviar for most of my life(66). To me commercial freshwater caviar is made way to salty. Why I don't know. Perhaps because salt as a preservative can kill those parasites mentioned by another poster. Good saltwater caviar is only lightly salted (thus its very short shelf life) which allows that fresh, wonderful saltwater raised flavor to shine thru. Sorry if I was long winded. Taras Hi Hank, I wanted to post a reply to Yeoman’s post even though its 2 years later. Most caviar is harvested from salt water fish. Sturgeon and salmon and some breeds of trout are anadromous. This means that they spend part or most of their life in salt water and migrate to fresh water to spawn. The Caspian Sea where the world renowned caviar comes from is salty. Your steelhead is a breed of rainbow trout that spends most of its life in salt water and spawns once a year in fresh water, Flying fish, herring are salt water fish. White fish can be both. There are some exceptions such as those salmon and sturgeon either planted or landlocked by dams in rivers and lakes. Paddlefish are mostly fresh water. With parents born in Ukraine I have been eating caviar for most of my life(66). To me commercial freshwater caviar is made way to salty. Why I don’t know. Perhaps because salt as a preservative can kill those parasites mentioned by another poster. Good saltwater caviar is only lightly salted (thus its very short shelf life) which allows that fresh, wonderful saltwater raised flavor to shine thru. Sorry if I was long winded. Taras

]]> By: caviar http://honest-food.net/2009/12/02/how-to-make-caviar/comment-page-1/#comment-15404 caviar Thu, 17 Mar 2011 08:45:07 +0000 http://www.honest-food.net/?p=2825#comment-15404 Caviar is a delicate and perishable substance. Therefore, it can only retain its ideal quality in cold storage, ideally at –2 C, or 28 F. The high oil content of caviar prevents it from freezing at these levels. Caviar is a delicate and perishable substance. Therefore, it can only retain its ideal quality in cold storage, ideally at –2 C, or 28 F. The high oil content of caviar prevents it from freezing at these levels.

]]> By: Daniel Klein http://honest-food.net/2009/12/02/how-to-make-caviar/comment-page-1/#comment-14858 Daniel Klein Fri, 31 Dec 2010 23:12:45 +0000 http://www.honest-food.net/?p=2825#comment-14858 Only realizing now that I made caviar last time i went fishing (http://ow.ly/3wH6P) - I just salted the trout roe for about an 45 minutes/1 hour. Then I took some of it and blended it with a little oil to make a sort of mayo and garnished with the rest. soo tasty. Great pictures again! Only realizing now that I made caviar last time i went fishing (http://ow.ly/3wH6P) – I just salted the trout roe for about an 45 minutes/1 hour. Then I took some of it and blended it with a little oil to make a sort of mayo and garnished with the rest. soo tasty. Great pictures again!

]]> By: Penny T http://honest-food.net/2009/12/02/how-to-make-caviar/comment-page-1/#comment-14327 Penny T Wed, 27 Oct 2010 12:53:33 +0000 http://www.honest-food.net/?p=2825#comment-14327 I have a 2-1/2 bag of frozen salmon eggs from my brother's recent trip to Alaska. Can I make them into caviar, or are they only good as bait? Thank you. Penny, TX. I have a 2-1/2 bag of frozen salmon eggs from my brother’s recent trip to Alaska.

Can I make them into caviar, or are they only good as bait?

Thank you. Penny, TX.

]]> By: Pat http://honest-food.net/2009/12/02/how-to-make-caviar/comment-page-1/#comment-14152 Pat Thu, 23 Sep 2010 19:24:30 +0000 http://www.honest-food.net/?p=2825#comment-14152 Hi, I caught some nice brook trout that were full of eggs, and decided to try your recipe. ive never had caviar before so i wanted to try it, very interesting, rich and buttery, thanks for the recipe Hi, I caught some nice brook trout that were full of eggs, and decided to try your recipe. ive never had caviar before so i wanted to try it, very interesting, rich and buttery, thanks for the recipe

]]> By: Hank http://honest-food.net/2009/12/02/how-to-make-caviar/comment-page-1/#comment-13961 Hank Fri, 20 Aug 2010 01:24:30 +0000 http://www.honest-food.net/?p=2825#comment-13961 Dinara: I've never worked with paddlefish roe, but there is no reason I see why it should be much different from steelhead roe. If I had some, I'd do exactly the same thing as with the steelhead. Give it a go, and let us know how it turns out! Dinara: I’ve never worked with paddlefish roe, but there is no reason I see why it should be much different from steelhead roe. If I had some, I’d do exactly the same thing as with the steelhead. Give it a go, and let us know how it turns out!

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