Make ikura from salmon roe
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- Опубліковано 20 жов 2014
- How to turn fresh salmon roe (sujiko - 筋子) into salmon caviar (ikura - イクラ). I go through a few simple techniques for separating the roe from the skein and share my recipe for curing the roe in a dashi-brine. This is how all the best sushi restaurants make their ikura taste so good.
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IKURA RECIPE
Makes ~ 2 cup of Ikura
Prep Time 10 minutes
INGREDIENTS
1 1/2 cups Dashi
2 tablespoons Soy sauce
1 tablespoon Sake
1 tablespoon Granulated sugar
1 tablespoon Salt
2 large skeins Fresh salmon roe
INSTRUCTIONS ▶ norecipes.com/ikura-salmon-ca...
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Thank you for that wonderful demonstration of how to separate the eggs. It was extremely helpful
You're welcome! I'm so glad to hear it was helpful😀
I have been craving this for 2 weeks now. Its the healthiest food in the world IMHO.
So specific video and I love that Marc Matsumoto replies right back at your questions. How lovely of him.
Hi Leticia, I'm glad to you enjoyed the vide!
In 30+ years of doing this with warm water, I have never broken many eggs. My brother started with the screen mesh and he threw it out after 2 years and started using warm water too. It's how our Mother did it for over 50 years. It's a tested and proven menthod.
There are lots of ways to accomplish a goal so you should use what works best for you. I've tried the warm water method several times and find it makes for a lot more work to clean up the bits of skein than the screen method.
I did it my first time the other day and followed a woman's recipe on here, used hot water for a minute, n then cold saltwater rinses. It didn't break too many of em, I think the salt definitely helped firm em up.
Здравствуйте, расскажите пожалуйста про метод с тёплой водой.
Best Ikura video on the internet.
Thanks Kanger!
Very nice! That's a really cool color and it looked so tasty. Great video Marc. 👍
Thanks Ron! This was when I lived in Sapporo.
Thank you for the video, Mark. Love it!
説明方はすごく分かりやすい。どうもありがとう！
You're welcome! 😀
Hi Marc, my wife (she’s Filipina) and I (I’m Japanese/American) absolutely adore ikura and can’t get enough, lol 😆 Thank you for educating us on how to prepare the brine, I always thought it was done just with salt. Now, I only need to find a source to get the eggs. The price at our local Asian markets is about $100 lb. which we think is expensive. Wish I could fish for my own Salmon and harvest my own eggs. That would be great, wouldn’t it? We could eat it to our hearts or should I say our stomachs content. Oh well, I think my wife and I need to vaca to Alaska, get lost and never come home…
You're welcome Daniel. Most commercially available stuff in the US is brined with just salt, but you'll find this style at higher end sushi restaurants. As for roe, I used to get the roe from a friend that would go fishing up in the Pacific Northwest who used to just throw the roe away. Hopefully you can find a fisherman friend who's not into ikura😄
My mouth has never watered so much 😋🤤🤤
Thanks David, I hope you get a chance to try making it.
commercial fished in bristol bay this summer. used your recipe with sockeye and king eggs, everyone loved them. i made alot. couldnt make them fast enough made dashi from scratch.
Awesome! Glad to hear y'all enjoyed them!
Thank you for the Video.
Beautiful. I love Ikura.
Thanks Michael!
I really enjoy watching your videos, keep up the good work!
Anyone here from hinamatsuri? xD
Nate Lothbrok 😂😂
Yes. Just watched episode one
AHAHAHAAHHAHAHAHAHA I KNEW I'D FIND A COMMENT ABOUT IT HERE
anime of the season
Nate Lothbrok yeah
Fabulous video to show how to make ikura
Thanks!
美味しそう！
Excellent! I hope you dont mind I saved this video for when I gut my salmon. Thanks!
You’re welcome! One thing to keep in mind is that the roe needs to be fully matured or the individual egg sacs will burst when you try and separate them from the skein.
@@NoRecipes ohhh interesting! Do you know a way to tell when they're matured?
@@catcombing Matured roe pretty much starts to fall off the skein as soon as you open it up which is the best indicator. Other than that it's the size of the eggs, but size depends on the species of salmon, so there isn't a set size each egg should be. If the roe is really under mature, the eggs will be various sizes, which is a dead giveaway, as fully matured roe should all be more or less the same size.
Thanks!!!!
I love ikura so much ah, I wonder where I can buy some
amazing - TYVM
You're welcome!
Suggestion : Ramen, Tonkotsu soup from scratch!
Mmmmmmmm I want!!!!
hi Marc. thanks for the videos. I just wanted to add that I have made it a few times and I prefer to use steelhead skane over the salmon. only because the eggs are considerably smaller. but great either one yoh use. Thanks
Hi Jake, I use trout roe sometimes for the same reason, great call!
Marc, thanks for the video. I use your recipe to make ikura out of trout eggs that I get from local lakes around here. Not quite as good as salmon eggs, but for a nigiri sushi topper or in makizushi the trout eggs are great!
Hi Clay, thanks for sharing, I love trout roe, they're great for canapés because of their smaller size. By the way, cured trout roe is usually called "masuko" in Japanese (literally trout "eggs"). Ikura is typically only used to refer to salmon roe.
@@NoRecipes Thanks for the additional info. Originally, I made the eggs like caviar with salt and that went well on crostini with creme fraiche. But making "masuko" Japanese style fits better with sushi, especially with the Tai Snapper nigirizushi I made last night which is relatively bland, so improved with the eggs.
@@claytakaya3124 Hi Clay, Tai (sea bream) may seem bland, but it's loaded with IMP which you can bring out by adding some glutamate. The best way to do this is to cure it with konbu (here's a recipe: norecipes.com/konbu-cured-bream-tai-no-kobujime/). Serving it with Masuko is another great idea!
Really interesting, I really have to find some salmon roe
If you live near an area where there's salmon fishing you may want to ask a fisherman.
yummmmmm
If I'm using store bought Hondashi how much should I use and with how much water?
mouth is watering
Great video!
Thanks!
Looks amazing. Just one question. After taking it out of the fridge and draining the brine do you rinse whats remaining of the brine off the caviar or no?
Thanks Madis! Nope no need to rinse the brine off.
What is the liquid in the big bowl? ( yellow color for marinade) . Water?
+Light up your music Dashi. click the link in the video for the recipe.
Oh my.. I'm definitely going to be trying this when we go dip netting for reds this weekend. 🤤
I hope you enjoy it!
Where did you dipnet at?
@@aaronalexander2543 gotta be Kenai
Thanks for this method I haven't seen before! I want to try to get my hands on fresh roe, but sadly my supermarket who once sold it cheaply to me has realised it can get a much better price selling to Japanese restaurants! haha.
Sure! Good luck with finding another place with roe😀
@@amaryonbates2208 LOL assuming you live somewhere where you can catch salmon, and assuming the salmon you catch happens to be pregnant
You have the best video on how to do this on you tube. If I just wanted to salt cure what is the salt to water ratio?
Thanks Treasure Geo! I don't usually do a salt only brine so I'm not an expert on this, but the salinity of your brine and how long you brine it for effects how salty your finished caviar will be. Japanese style ikura tends to be much less salty than Russian-style salmon caviar. For caviar, I tend to see very concentrated brines 10-15% salt by mass and very short brining times (10-30 minutes). Hope that helps!
@@NoRecipes Thanks for the reply.
Should also mention that Ikura is a loanword from the Russian Ikra. The Russians of the Far East probably introduced this to Japanese fisherman.
Yes, good point!
Hinamatsuri
does this work without sake?
hey Marc, thx for the grill idea (found a cooling rack to the same effect), what a great idea! I'm trying your recipe as I type. Like other viewers, the links for your dashi recipe (or for the brine recipe) don't work on my Android phone, strangely enough.
Hi Ian, glad you were able to find something that works! Good to know about the link, do other links in UA-cam videos work for you on your phone? I don't have an android device so can't test it. Here's the link to the dashi recipe: norecipes.com/recipe/dashi-recipe
hey Marc, yes most UA-cam videos with links do work on my phone, most of the time they look like small pop ups that you click for the next video, recipe, website etc. anyways, no big deal! what is a big deal is how amazing your ikura recipe turned out, it is so delicious! I've been putting that stuff in everything this week since catching my first female salmon of the year, and starting to run out of ideas. Egg fu young with ikura is next on the list!
Awesome! Glad to hear you've been enjoying it and love the creativity! As for the link, I'll try and see if I can replace it with one that works later.
After brine and in fridge for 1 day do I need to strain before put in glass jar?
+bigislevw You can drain it after a day.
Mahalo's (Thank You) for the awesome video. I've watch videos on youtube but your method is the best…My friend just arrived in Hawaii from Alaska with salmon eggs in the stein, I did not know how to clean it…Now I know! Thanks for the awesome video…I love all fish eggs...
Hello, this looks amazing! do you just let all of your mixture absorb into the eggs for a day then eat? Or do you quickly wash after a day and Pat dry then store?
The brine isn’t super salty so you can let them soak for a while, but if you go too long the skins will get thick and tough (which creates its own interesting texture, but it won’t be for everyone).
Thanks for the info! I will try this next time I get king salmon. 🐟
How long will this last in the fridge in a glass jar?
@@oceanmonkey101 Because of the relatively low salinity you'll want to eat this within a few days. If you add more salt to the brine it will last a little longer.
I love ikura-don. Thank you for this video🙇♂️! Where can I get fresh salmon roe in the States? I always get my ikura at Nijiya Japanese market in SoCal but they are all shoyu ikura ready to be served. It's convenient but I am just wondering if fresh ones are easy to get. 🤔
You're welcome! I'm not super familiar with the markets in SoCal, but the MItsuwa near NYC (in Edgewater NJ) sometimes had uncured sujiko. I've also seen it being sold in regular fish markets in areas where salmon can be caught.
@@NoRecipes Got it. Thanks!
Do you have any tips on long term storage? Its chum season and it's impossible to prepare these without ending up with an absolutely absurd amount of eggs, and the insanely short shelf life is becoming a difficulty rather quickly
For longer shelf life I recommend using this recipe: ua-cam.com/video/rH46QuEhTKc/v-deo.html it has more salt. Then you can strain it from the brine after 24 hours and then freeze it. It will keep for up to a year depending on the type of freezer you have.
I really like this video! Question, though: about how many cups of roe do you need? Your recipe says 2 skeins, but is their any certain measurement if you can't get the eggs still on the skein? Thanks!
Hi Fox Feather, if it's not in the skein it's probably already been cured. I've never heard of uncured roe being sold separated from the skein since it spoils so quickly once it's been separated.
No Recipes
Okay, thank you!
Haha, seems like current Marc would need several rounds of tranquilizers to get down to this energy level.
Hahaha I used to be so nervous in front of the camera, and I was reading off of a laptop screen.
Sujiko is more popular in Tohoku region in Japan where they catch fresh salmons in fact it's more tasty than Ikura!
Where did you buy that wire mesh? I'm currently looking for a similar product.
Hi Jennifer, I got it at Daiso (it's a japanese dollar shop, but they have a few locations in the US). If you can't find it, try finding a cooling rack that's made with mesh.
Hi, will the ikura go off or get worse in quality if I leave it in the fridge for more than a day?
Thanks heaps. This is all completely new to me
Hi Notice Me Ojisan, it should be okay for a few days, but it's all going to depend on the freshness of the roe when you prepare it (i.e. if it's been sitting on a store shelf for a week already then the shelf life after seasoning it will be much shorter).
Is the sake vital to keep it from spoiling?
Great video, btw
Thanks! The sake is not there for preservation it's added for umami. You can read more about it here (norecipes.com/what-is-sake/) but sake contains a ton of amino acids, which create the taste of umami.
@@NoRecipes Thank you!
Can I freeze the roe after I cure it ? Are there anyways to store it for the long term if I have a lot of roe?
Yep it freezes fine.
Marc Matsumoto j
Hi. Im running into this problem every-time. How come my salmon roe change into a milky pink color when washing it into cold water?
Hi Huy, this is totally normal. The milky color will go away when you soak it in the brine.
Thanks for asking this question ... i had the same issues and was kinda worried about the outcome!
Thank you!!!
Hello, I really love sake and doubled up on the amount in the brine. Eggs came out slightly hard, not juicy, like they were partially cooked. Is this because of too much sake? Or bad batch of eggs?
Hi Ryan, when you say hard, do you mean the inside of the eggs were hard or that the skin was tough (making them pop like tobiko)? If it was the later, this usually happens when they're soaked in the brine for too long (usually more than 3 days). I don't think adding too much sake to the brine would cause this as I've recently changed the way I make this to a brine using mostly sake and just a little dashi.
No Recipes it seems like the skin is a bit tough, it still pops a little but not as ‘juicy’ as other batches I’ve made. It tastes almost like it was partially cooked which is impossible. I pulled them straight out of a salmon, which I pulled straight out of the ocean, separated rinsed with cold water and brined it. It only brined for about 6 hours. Another tweak I had in this brine was I didn’t add salt because the dashi stock was already super salty.
@@ryanang1734 Sounds like it could be the eggs. Leaving them in the brine too long turns the skins tough which makes them fill up like a water ballon. When you bite into them they're harder to pop but when they do they're almost like tobiko and they're super juicy. It sounds like what you're describing is that the liquid inside is more viscous which usually happens when the eggs get older.
No Recipes thank you. Sad because it was a really chrome female. Eggs should be super fresh
@@ryanang1734 Hmmm... that's so weird. I guess that's the difficulty of working with wild ingredients, there's no consistency. I had a batch a couple of weeks ago where the eggs were not mature enough and I lost over half of them while removing them from the skein.
So im really interested in doing this but am having issues. Can I not buy a salmon skein to do the whole process and I have to catch a salmon? Not finding options to buy Salmon skein but plenty options to buy salmon roe
Hi Austin, the skeins need to be processed fresh or the eggs tend to pop when you try and remove them, so unless you live in an area that catches salmon, you may have trouble finding it. If you can't find it, you can get preprocessed Ikura and rebrine them in this solution, which will plump them up and make them taste better.
do you have any recipes for making ramen noodles from flour and lye water. perhaps a recipe with eggs
Not on UA-cam, but there's one on the blog.
+Marc Matsumoto - This is my first time watching you and I love your easy going style! Do you by any chance know where I may order already prepared Ikura online? I've only been able to find Russian salmon roe online..but no Ikura. I live in a rural area so there is no place to get the fresh salmon roe locally so I'm hoping I can order some online as I love Ikura sushi. Thanks and take care. (◕‿-)
Salmon caviar on tartines
Kinda curious how did you make the Benito stock, did you use powder or did you use Benito flakes
Can I use cooking sake or any other alcohol instead of just sake?
Hi Magdelene, please don't use cooking sake (or cooking wine of any sort) in the kitchen. Cooking wine avoids taxes on alcohol by being rendered undrinkable (this usually involves adding a lot of salt and preservatives). At best, this will make your finished product too salty at worst it will impart an off taste that will ruin your ikura. The rule with using any kind of alcohol in the kitchen is: don't cook with anything you wouldn't drink.
can I use mushroom broth instead. I don't have the ingredients for the broth you make. thanks
Hi Jessica, I don't know it would make it taste like, but you could certainly try.
How long will the ikura last in a vacuum sealed jar in the refrigerator?
Hi RM, I’ve never tried vacuum sealing them, and it will depend largely on how fresh they were when you cured them, but they’re usually best when eaten within 2-3 days. After about a week they will start to smell which I a a good sign you should probably toss them. Also if you leave them in the brine, they will stay plump, but the skins tend to start getting tough faster which is why I usually drain them after a day. The thing is, once they’re drained, they start to go limp after about 2 days. If you plan to store them longer I recommend draining them and splitting them into 2 day portions and freezing.
I found a moving parasite worm in my Ikura even after a couple days of brining. I'm freezing the roe now to try to kill them, but have you encountered this and do you have a good way to ensure that you don't eat one of these worms?
Hi Duncan, brine alone is not enough to destroy parasites (you need a salt concentration in excess of 19%, which would be inedibly salty). Most home freezers don't get cold enough, and even if they do, they don't stay cold enough to destroy parasites and their larvae due to their anti-frost feature. Also, some parasites like Anisakis can produce allergens that don't go away even after the parasites themselves are destroyed. It's unfortunate, but if I were you, I would not not risk eating it.
I have fresh cod roe... can I use this recipe to make it into ikura? what would it be called, using cod roe, which is admittedly much finer?
No, this method will not work for cod roe. Cured cod roe is known as Tarako in Japan and it is made by salting the roe in the skein until it's rock hard. Then soaking it in water to remove some of the salt. Then finally brining the whole skein in whatever you want to season it with. The eggs are not removed from the skein until it's eaten. The reason for the salting step is to kill parasites.
hi how long can you keep this brined ikura in the fridge for?
Hi paperboxmatt, the skin on each piece of roe will get harder the longer it sits in the brine. I recommend letting it brine for a day or two max and then draining it. It should then keep for another day or two. If you want to keep it longer you should freeze it after it's been drained.
@@NoRecipes Thanks very much...
The link to the recipe doesn’t seem to work. Can I get help finding it?
Hi Eric, if you're referring to the link in the video to the dashi recipe, it's working for me, but I've also put the links to both the ikura and dashi recipes in the description, so hopefully you can get those to work for you.
I tried this once. It took me about a hundred rinses (maybe more) before I got rid of the membrane. Did it outside with a hose pipe.
+Jay Quintana Hi Jay, when you say you did this, do you mean you used my method (passing the roe through a screen? Or that you used the standard method of rinsing with warm water? If it was the later, it takes forever clean the roe which is why I posted this better method of passing through a screen, which should only require one or two rinses to get rid of any loose bits of membrane.
+Marc Matsumoto I did it the old way. Will do it your way if I ever come across some roe again. Thanks for the reply.
When you order that sac of eggs- what is it called? Where do you get it? And how much does something like this cost?!
Hi Missychelle, that probably depends on where you are located. The technical term of the roe sack in English is "skein" so it would be a "skein of salmon roe". But I'm guessing most people would just call it uncured salmon roe or salmon eggs. As for cost, again, this really depends on where you live. Here in Japan, it's about $20 USD for 1 skein of roe.
Marc Matsumoto thank you!! I watched this again and I’m curious- does this give the ikura a sweet flavor? Or is it just salty? Sometimes I taste a sweet flavor to ikura and it’s not my favorite but I wanted to use a brine- possibly yours :)
Where did you buy the raw Salmon roe? I went to different oriental markets and none seem to sell it. They do sell ready to eat Ikura though.
sus4ntoh Salmon roe is seasonal (when salmon are spawning, usually in fall), it's unlikely you'll find it uncured any other time of the year. As for where to get it I've seen it occasionally at Japanese supermarkets in the US in fall, but otherwise you'll probably need to go to the source (i.e. find someone who's going salmon fishing in fall).
Marc Matsumoto thank you so much for your prompt response. I will keep my eye on it during fall. It looks really good and thank you so much for creating this video.
anyone knows whats the ending song called ??? violin part
Trance- 009 Sound System Dreamscape
Marc we need your help. We have 50 lbs of frozen raw roe ready to prepare but cannot find the round (or square) fish grill scraper you use on the segment. Just any rack or grill won't do as the wire is too course and just mashes the egg sack. Can you tell us what the round grill is called so I can search for it? Thanks so much.
+Renee Daphne Kimball I bought it in Japan, so I'm not sure what it would be called int he US. If you have a Daiso (japanese dollar shop) near you, you may be able to find it. I've used a grid style cooling rack before to do this and that has worked. basically anything with holes large enough to pass the eggs through should work.
+Renee Daphne Kimball If your eggs are popping it's also possible the freezing might have weakened the sacs. I've noticed that I get a lot more rupturing if the skeins aren't super fresh. When they're really fresh you can really manhandle the eggs and they will not pop.
@@MarcMatsumoto What is it called in Japan, in Romaji please?
The round fish grill scraper in Romaji.
@@driftless5681 It's called a yakiami in Japanese, but I don't think that will help you find it abroad. I just typed in "japanese wire mesh grill" into US Amazon and it shows up.
Hi, how long can this keep in the fridge?
+Gus Jae Because this uses a lot less salt than most preparations it won't keep as long. I'd say 3-4 days max.
Thanks Marc. Now if only I can find some fresh roe up here in Toronto... :-)
Where is the link for the dashi brine?
There's a link at the bottom of the video starting at around 4:05
No link at 405 but there is a link that doesn't work at the end of the video.. Found the list of ingredients on ur website
I'm not sure why it's not working for you. I've checked in a few browsers and the link shows up (and works) both at around 4:05 and at the end of the video. Here's a link for the dashi recipe: norecipes.com/recipe/dashi-recipe
I had ikura at a restaurant and it was slimy. is it supposed to be like that?
yes
I'm curious if curing the eggs kills bacteria and parasites?
The short answer is "no". You'd need a much higher concentration of salt to do that. If you're concerned about parasites, you can rinse the roe in 70°C water for about 10 seconds which should kill any parasites. Don't let it sit too long though or the eggs will start to cook and get cloudy.
What if the egg sac frozen first?
Hi Asteri, I've never tried it with a frozen skein of roe. The only thing you might have trouble with is that the freezing could make the individual pearls of roe susceptible to popping as you separate it from the skein. The only way to know for sure is to try it out. If you do give it a shot, let us know how it goes.
Do you have to cured it?
Hi Kelly, you don't have to cure it, in the same way that you don't have to cook a steak, but to make Ikura, it is part of the process.
where do you buy the ikura?
The roe is called ikura once it's separated from the skein and marinated. Assuming you're in the US, it can be found in Japanese supermarkets as well as some specialty food stores. If you're referring to the sujiko (skein of roe before it's been separated) I've never seen it being sold in the US, but if you have friends that go salmon fishing in fall, you might want to hit them up to give you the roe when they gut the fish.
@@NoRecipes Sorry, I meant sujiko! I haven’t been able to find it in any fish markets
@@chickachickaboomboomichooseyou Are you in Japan? If so, it's not the season right now. It's only available for about a month in fall (usually the month of October).
Can you use fresh water salmon or maybe rainbow trout?
Maverick Fish Hunter Hi Maverick, all salmon and some trout are anadromous (they are born in rivers but then go to the ocean). I've never tried this with trout roe, but given the similarities it should work.
Marc Matsumoto this is great lakes salmon and trout, they never see salt water, what do you think, ok?
Maverick Fish Hunter wow learn something new every day! To be honest I'm not sure, I'm assuming the eggs from these salmon/trout are similar to their ocean faring brethren so this should work from that sense, but I think what you're asking is a food safety question, which I'm really not qualified to answer. The brine in this recipe is not concentrated enough to kill most parasites and microorganisms, so if you're worried about it, I wouldn't take the chance.
How to identify salmon roe that can eat raw? Some roes that sell on supermarket looks cant eat it raw.
Zi Chung Avan Lai with salmon roe you do need to watch out for parasites, and it should obviously be fresh. Not sure where you're located but if you're in Japan it usually says whether the roe is meant to be eaten raw or not.
Marc Matsumoto Thanks for the reply. Meaning we have to ask the seller then.
Zi Chung Avan Lai yes, there isn't really any obvious way to tell if it's safe or not, assuming it's not spoiled. Assuming you trust the seller, and they tell you it's okay then it should be okay.
The caviar is salmon roe!
What is the outro song
I don't remember, but I'm pretty sure it's one that came with iMovie or Final Cut Pro X.
Hold on a sec,Marc: first 300g of dashi with ingredients was brown-to-black in color and the one before pouring over the eggs was...yellow-transparent. What phase you skipped in your explanations, Mister Marc ? What did you add/dilute :) ?
Hi Theo, sorry about that, but it's the lighting. You'll notice it was quite dark in the shot with the dashi brine on the left side of the screen and quite bright with the dashi on the right side of the screen. I moved the location closer to the window which made it a but too bright and I had to compensate in post production software which is why it has a weird color. The actual color will be somewhere in-between the two.
Can this ikura sing yoru ni kakeru?
😆
Dashi is liquid or powder?
Dashi is a liquid. Like chicken stock, it also comes in powder/crystal form which needs to have water added. But the powdered variety almost always includes MSG and does not taste very good.
Thank you so much Marc
came here from hina festival
oh, you don't have to cook it over heat?
If you cooked it the roe the proteins would set and the eggs would turn hard (just like a chicken egg). If you're concerned about eating the roe raw, use roe that has been frozen to -4 degrees F for at least 7 days.
Awesome - thank you so much for your response and recommendation!
Caviar!!!THAT SHIT IS ROE
Isn't the stuff fish eggs so it must have protein doesn't it?...!
Yes, these are going to have protein.
@@NoRecipes how much for ingestion purposes to a chicken egg singular 80 serving to 2,000 daily serving?...!
@@kareemcarzan23 Hi Kareem I'm not sure what you're asking but here's the nutrition information for Ikura: www.myfitnesspal.com/food/calories/ikura-salmon-roe-cbm-688116281
I think sugar is very bad to health and I don’t enjoy the taste of it. Do u mind if I ask why adding sugar to the brine? Thank you!
There isn't enough sugar in the brine to make it sweet, it's a balancing taste for the salt that takes the harsh edge off the salt. Japanese cuisine (and many asian cuisines) use sweet as a counterpoint to salty, sour, or spicy tastes.
No Recipes thanks for your reply. Would you recommend to brine a huge batch and then freeze it or brine small batch one at a time from frozen eggs? Thanks!
I’d definitely brine first. Once they’re frozen the individual roe sacs become more fragile so you’ll lose a lot of roe as you’re separating it from the skeins if you use frozen ones. Just be sure to drain off the brining liquid before you freeze it.
They look like orbeez but the thing is, I always wanted to chew on an orbee??
It's salmon roe
Is the salmon roe cheap?
I'm guessing it depends on where you are. Here in Japan it's usually about $15 USD per skein when it's in season (fall) , but this is a country that eats a lot of it so it's probably less expensive elsewhere. I'm guessing you could get it for free in the US if you know people who go salmon fishing.
Feed me Nitta
Gohan......
Have you watched Earthlings on UA-cam? I think every foodie should watch it for the information and to really know our foods and the impact of what we do and choose to eat.
Does it tastes good 😐
“Tasting good” is pretty subjective, but I think it does
I came here because of YOASOBI.
😆 Ikura!
ant bully
It did not work with sockeye salmon, the eggs are to small and got all destroyed, wasted.
Hi Traceler, I'm sorry to hear it didn't work out for you. This usually happens when the roe is not fully matured as the roe is better adhered to the skein, and each individual sack has a thinner membrane than when it's fully matured. You most likely would have had the same result using the warm water technique. In Japan roe that is not fully matured is usually salted without removing it from the skein and it is called Sujiko. This is usually done by covering the whole skein in salt or soysauce and the resulting roe is very salty. The reason for this is that the skein can contain parasites, so it needs needs to be very salty (or cold processed) in order to be safe to eat.
You haven't remove the skin....
Hi Wing, not sure what you mean by "skin" but if you mean the membranes in the skein, then I removed them using the metal rack starting at around 0:49 in the video...
It hurts me to see you use gloves on this.
then look away better yet switch the channel no one will miss you
+klonkimo ...and a metal spoon! O.O
Just saying it's roe not poop, nothing is gonna bite ya if you get your hands in there
The gloves are for the protection of the roe, not the other way around. No matter how well you wash your hands, they're still covered in bacteria. Whenever you're working with something that you're preserving or fermenting, you want to minimize the introduction of potentially harmful pathogens that could cause your food to spoil.
+Marc Matsumoto Awesome didn't know that! Didn't use those last year but I consumed pretty quickly. I'll get some gloves this year.
“Shiny orange poo”, shows no respect to the fish nor any understanding of biology.
😆it was a joke
Hahaha 🤣
Stick to cooking. Otherwise its a great video.