We made caviar from a few reds that they guys caught. It’s awesome!
DJ digging in!
We are really enjoying it – even Tom, who said “no, thanks” but then couldn’t stand to watch us enjoying something so much without trying it himself.
DJ and I searched recipies on Instructables the Food Network and YouTube (of course!) and we decided to do a double batch, testing brining before and after separating the eggs from the membranes. We didn’t see much difference, but we did see a lot of difference in the taste, based on brining time.
The eggs separated a lot easier than a previous time that I’d tried this, years ago. The freshness of the fish and cold temperature of the eggs really helped this time. We brined for about 6 minutes and that seemed to be just fine. The flavor is light and delicious and they are keeping quite well in the fridge – that is until someone pulls out the batches and crackers!
We’re looking forward to trying this with the silvers, pink and keta salmon too.
