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Posted to rec.food.cooking
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Salmon Roe and Brining
"W" wrote:
>"Brooklyn1" wrote:
>> "W" wrote:
>> >
>> >I have been buying sacks of salmon eggs (salmon roe) from a local fish
>store
>> >and then using one of the many brining recipes online to preserve the
>eggs
>> >for up to two weeks. I find that this makes the eggs too salty.
>> >Unfortunately, I guess you need the salt for safety reasons, to kill off
>any
>> >bacteria in eggs sack of the fish? Does anyone have any guidelines on
>> >what is the minimum amount of salt you can use per pound of fish eggs and
>> >still have the result be safe? I would like to cut back on the salt but
>> >don't want to compromise on safety.
>>
>> Simple, cook the roe sacks in fish stock.
>
>I have done that with Cod Roe, which have very small eggs. I've heard it
>doesn't work well with salmon roe because the eggs are so large and delicate
>that they break open.
>
>I'm also fond of putting the raw eggs on salads and using to garnish, so
>some kind of brining process is needed for that. Sushi uses this kind of
>salmon egg as well.
>
>So it's mainly about understanding how real is the risk of a bacterial
>infection, and how much brine is really needed to preserve the egg.
You didn't even try...
http://www.homebrewchef.com/curingsalmonroe.html
http://honest-food.net/2009/12/02/how-to-make-caviar/
http://www.sausagemania.com/CaviarMania.html
http://www.uaf.edu/files/ces/publica.../FNH-00130.pdf
http://www.youtube.com/watch?v=K1-NAubvE7Y
http://www.youtube.com/watch?v=CaoKQi8DMgA
http://www.youtube.com/watch?v=AdkBdchlDjE
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