Kokanee Salmon Caviar
A recipe for making your own caviar by curing kokanee salmon eggs.
Equipment
- 1 Over Sink Strainer
- 2 Large Bowls
- 1+ Air tight storage containers Jars, Ziploc bags, or a plastic container
Ingredients
- 2-3 Cups Kokanee Salmon Eggs
- 1 Cup Salt Plus Extra, if desired
- 4 Cups Cold Water
- 4 Cups Hot Water
Instructions
- Put all of you kokanee salmon eggs into a strainer and rinse them thoroughly
- Remove any blood, tissue, sand, or debris from the eggs
- Seperate the loose eggs from those connected to a membrane or egg sack, and put those connected to a membrane in a bowl.
- Add 4 cups of warm or hot water to the eggs with the connective tissue or membrane, and gently massage all the eggs off the membrane, being carefull not to tear the membrane, or break the eggs.
- Once all the eggs are removed from the membrane, discard the membranes and add the eggs back in with the loose eggs.
- Rinse the eggs again, watching again to remove any blood, tissue, or debris.
- Combine the 4 cups of cold water and 1 cup of salt. Stir until completely dissolved.
- Add the kokanee salmon eggs to the salt water and let it sit in the brine for 30 minutes.
- After 30 minutes, drain the water. Allow it to sit in the strainer for 5-15 minutes. You can add additional salt, to taste, if desired.
- Store the caviar in an airtight container in either the fridge or the freezer.