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.

--
W

"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.

"Brooklyn1" > wrote in message
news
> "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.

--
W

"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

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.

First, salting is done not just to preserve the roe, but also for taste
purposes - and they are at least just as important, if not more so.
Second, I would say that your question is rather one-sided. There is
the amount of salt used and then there is the time factor. Both are
equally important. Here is a tried 'n' true recipe using a very
concentrated brine - but for a total of just 10 minutes. The roe could
then be kept, refrigerated, for up to 10 days, though most sane people -
those who love salmon roe - would not be able to wait for so long. Of
course, I wouldn't know if the results are acceptable to you taste-wise.

Prepare a brine with a ratio of 300-400 g pure table salt (with no
additives of any kind) per litre of water. There should be twice as
much brine as needed to cover the roe fully. Bring the water to boil
with a small peeled potato. When the water is boiling, add the salt and
let boil for at least 15 minutes. The brine is ready when there is a
film of salt on the surface and the potato is floating on the surface.
Remove the potato and let the brine cool to room temperature.
Meanwhile, remove the roe from its sacs as far as possible, rinse in
running water and place in a bowl. Cover the roe with half of the brine
for 5 minutes, stirring with a wooden spoon all the time. Drain the roe
in a collander, and rinse the bowl. Now put the roe in the bowl again
and cover with the rest of the brine again for 5 minutes. Drain. Eat
at once or refrigerate for later. The two-step process is necessary to
clean the roe of the remains of blood, sacs and other impurities as much
as possible.

Victor

"Brooklyn1" > wrote in message
...
> "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

As I said in my first post, I used one of the "many brining recipes online"
to brine the roe. That's done.

The question was how *little* salt can I get away with using.

--
W