I bought salmon, luckily there was caviar in it, but I didn't know how to remove it, so I watched dozens of videos on youtube, yours was the best, thanks John.
Thanks so much. This was very helpful. I unexpectedly saw sujiko, or salmon roe in the skein, at the market, and decided to give it a try. Your way of fixing it looks simple and easy. Thanks for all your tips on how to handle the roe.
This is very interesting. I know some people put a lot of salt just to kill the bacteria and pestisides. Salt and sugar mix that you do is very interesting you didn't even put a lot. Learn something different. Where we are originally from we make sushi and Uramki, it very delicious. I'd like to buy a jar from you to try sample and enjoy. Is it possible? We are here in Anchorage, AK.
I don't envious your winters...but I sure wish I could drive a couple of miles and catch some coho! Here in NJ it can cost $15/pound or more, and salmon caviar is at least twice that..
It’s sad to say but we throw away thousands of pounds of salmon row every year off our city fish cleaning stations. Law prohibits the sale of any part sport caught fish and I don’t have the time or resources to deal with it all. My charter boat clients have the choice to keep the row or not but we can not harvest for commercial purposes
interesting. Ikura is one of my top favorite foods. I have made it a few times, but always brined them in a liquid mix made dashi, soy sauce, salt and sugar. I have a few skeins in the freezer and I made the above-mentioned brine and maybe I should do half my way and the rest your way and see how it turns out. In closing, I have to proclaim that Ikura, Geoduck and Sea Urchin are the best edible creatures on Earth.
Thanks!
Thank you. I really appreciate gift. I’m glade you like it and thank you for watching
I bought salmon, luckily there was caviar in it, but I didn't know how to remove it, so I watched dozens of videos on youtube, yours was the best, thanks John.
This was such an interesting video. I never knew how Caviar was made. Thanks John!!
Thanks so much. This was very helpful. I unexpectedly saw sujiko, or salmon roe in the skein, at the market, and decided to give it a try. Your way of fixing it looks simple and easy. Thanks for all your tips on how to handle the roe.
Thank you for watching our channel
Great video!
Nice Video Thanks for sharing John!!
Thanks for watching!
Nice work! Thanks
Love these vids man!!
Glad you like them!
Trying this tomarrow. We have a our own way we do it. We use the tennis racket too. Very similar. Great video.
Good job thank you
This is awesome!! Love your videos John!!
This is Dope!!
Thanks Stud!!
This is very interesting. I know some people put a lot of salt just to kill the bacteria and pestisides. Salt and sugar mix that you do is very interesting you didn't even put a lot. Learn something different. Where we are originally from we make sushi and Uramki, it very delicious. I'd like to buy a jar from you to try sample and enjoy. Is it possible? We are here in Anchorage, AK.
It has to stay refrigerated and only last for 2 weeks
Something you need to eat quickly
I don't envious your winters...but I sure wish I could drive a couple of miles and catch some coho! Here in NJ it can cost $15/pound or more, and salmon caviar is at least twice that..
It’s sad to say but we throw away thousands of pounds of salmon row every year off our city fish cleaning stations. Law prohibits the sale of any part sport caught fish and I don’t have the time or resources to deal with it all. My charter boat clients have the choice to keep the row or not but we can not harvest for commercial purposes
Nice to see you on here
Thank you
How long will it last in refrigerator, I love ikura
Depends on how heavy you salt it.But normally about 10 days in a normal fridge. Thank you for watching our channel
What's the best kind of salmon egg to make caviar? I just made a batch but the eggs were darker red and smaller. Thanks for the video!
The larger more ripe eggs are definitely better. Chum eggs are my favorite but there all good. Just need to be mature eggs
gaining subscribers awesome!
Heck ya man!! Thanks for following and your comments. They help out a lot!!
I have a question is it safe to eat roe completely raw as in 100% non-cured?
Can this be done with roe that was flash frozen then thawed?
Yes but the quality is not as good. Plus a lot more of the eggs pop.
Thanks so much you must do a lot of caning and smoking yeah, I Sirimessed that👍👍
I try to keep a full pantry at all times and love to see it full
interesting. Ikura is one of my top favorite foods. I have made it a few times, but always brined them in a liquid mix made dashi, soy sauce, salt and sugar. I have a few skeins in the freezer and I made the above-mentioned brine and maybe I should do half my way and the rest your way and see how it turns out. In closing, I have to proclaim that Ikura, Geoduck and Sea Urchin are the best edible creatures on Earth.
Send me your recipe and would gladly try it. Thank you for your comment and watching our channel