• Marianne’s Caviar

    544041_523938200996429_710297592_n
                                                           What did I do today? I made CAVIAR!

    521876_523914650998784_1885639067_n

    Salmon Caviar (Ikura)
    Step 1
    Soak the Salmon skeins in a large boil of water, as hot as you can stand it. (Think of a very hot bath that you dip your toe in and jump out of!)

    563608_523935887663327_595548141_n

    Step 2
    This is the tedious part. Carefully, and gently, with your fingers, separate the eggs from the membrane,discarding the membrane in a small dish as you go. Keep the water as hot as you can stand it, it helps shrink the membrane and pulls it away from the eggs. The eggs will sink to the bottom and pieces of membrane will float to the top. The eggs will become cloudy, but will transform in the next step. Swirl, tilt and drain, and then add more hot water and drain again. I did it about ten times before I was satisfied. It’s pretty oogy work.

    58819_523917507665165_1470944913_n

    Step 3
    Magic happens! Drain the eggs, add a scant teaspoon of sea salt for every 1/2 pound of egg skeins. Gently mix with your fingers. The eggs start to become translucent immediately, and start to expand.

    58504_523919930998256_1505799489_n

    Step 4
    Chill the eggs in a bowl in the fridge for a half hour. Take them out, place them in a sieve, and perform the second salting. Gently mix in another scant teaspoon for each 1/2 pound of skeins. Chill in the sieve, set in a bowl in the fridge, to allow the excess water to drain, for one hour.
    544020_523920434331539_880652230_n
    Step 5
    The finished caviar! Taste it. If too salty for your taste, you can rinse in cold water and have a final drain.

    388668_523920814331501_1657199267_n

                                                               8 ounces of the freshest Ikura for $10!
Comments are closed.