Red Salmon Roe to Caviar Recipe (wild pink salmon)
Cure freshly caught red salmon fish roe caviar at home in minutes with just a ratio of salt and sugar. Easy and quick recipe!
Red caviar also known as ikura is a delicacy in many cultures which results in it’s high cost. Learn to make red salmon roe to caviar at home, and never toss egg skeins next time you go fishing during salmon season and catch a female pink salmon. The recipe is so easy and quick.
What is caviar?
Fish eggs! salted or “cured” fish eggs also known as roe. It is called roe when it is still in the fish sack also known as skein, then becomes caviar after it is cured.
Salmon roe is found in all five salmon species such as king, silver, sockeye, pink and keta. Pink Salmon Caviar is the most popular and the most affordable with a pleasant taste. Following pink is chum salmon caviar and the third place is trout caviar.
Fresh wild salmon roe or from either of these five salmon species will work for this recipe. Use a measuring cup for precision because salmon skeins and size of the eggs do come in different sizes. King salmon roe will be bigger then pink salmon roe and trout roe which are more of a medium size eggs. Having precise measurements will help you get the best salmon caviar with the perfect briny flavor so you can have the most satisfying pop and enjoy the savory taste in every bite.
What does it taste like?
Fishy, semi-salty with a light hint of sweet liquid oozes into your mouth as the delicate eggs pop.
What are the health benefits of caviar?
After some research, I’ve found that caviar is filled with lots of health benefits. It is a source of vitamins and minerals such as omega 3 fatty acids, which helps to promote a healthy nervous, circulatory and immune systems. There is also evidence that eating caviar regularly (at least 1 tablespoon per day) by pregnant women and women who may become pregnant plays a big role in fetal brain development and eye development. Also, consuming red caviar regularly has the benefit of protecting the brain from age-related damage.
Some other nutrients included are vitamins A, E, B6, Iron, Magnesium and Selenium. One serving of caviar has an adult’s daily requirement of Vitamin B12.
How do you serve caviar?
Caviar is usually presented as a garnish on sushi rolls or a spread. In a Russian/Ukrainian community caviar is most often served on a baguette slice with soft cheese, a lightly buttered toast, or unsalted crackers. Serving caviar in any way is very appealing to the eye on a feast table. There is no wrong way to eat salmon caviar.
Table salt vs Pickling Salt?
I experimented curing caviar with table salt and pickling salt to see if there was any difference, taste wise i did not see a difference however, the unique texture of the egg looked better with pickling salt. The eggs with table salt seemed a little more deflated while the ones with pickling salt held a nice round egg shape and made the caviar look more high end. Meanwhile either salt will work. (All opinions are my own)
Hot tap water vs Boiling water?
Some expert fisherman and caviar lovers say that using boiling water is a big NO NO! The very high water temperature may cook the fish roe causing the caviar to change color and lose its health benefits that you want to consume. Use hot tap water, as hot as you can handle to help the membrane separate from the eggs but stay away from boiling water to have the best caviar with high quality results and have a wonderful garnish ready to use.
Can i freeze salmon caviar?
Yes! Follow the steps of “how to cure Salmon Roe” below then transfer into an airtight container or a glass jar and freeze up to a year. While cured caviar does last in the refrigerator for 2-3 weeks, any time after that, the caviar texture will suffer.
I recommend distributing cured caviar into small portion glass jars and freezing for the best preserved freshness. Take out a jar out of the freezer at a time and allow it to thaw in the refrigerator. It is best to do this overnight so by morning you have fresh caviar to enjoy.
Why is the finished product so salty?
Commercial companies that sell salmon caviar have a higher salt finish which helps prolong shelf life. I personally do not like that much sodium. I like the low salt finish instead so i tested this recipe many times to get the perfect balance of saltiness in every bite making it the perfect treat for your special events.
What you need to cure Red Salmon Roe:
- 1cup fresh Salmon Roe (fish eggs)
- 2Tbsp Pickling Salt
- 1Tbsp White Sugar
How to Cure Salmon Roe at home:
1. Put the salmon skeins in a bowl, pour over very hot water and let it stand for about 5 minutes, then gently separate the eggs from the membrane with your fingers to get individual eggs. (This is the most difficult part of the recipe. If it is still hard to separate, add hotter water and let it stand a few more minutes) Be careful not to pop too many eggs.
2. Rinse the eggs very well so that no pieces of membrane is left behind.
3. Add the washed fish eggs into a measuring cup. For 1 cup of salmon roe, add 2tbsp of pickling salt and 1tbsp of sugar. Gently mix together and let it stand for 8-10min. (Do not exceed 10min!!) The longer the eggs cure, the saltier they will be.
4. Rinse well under cold water, drain using a fine mesh sieve and then transfer to a paper towel to take away access water/moisture.
5. It may be served right away. Refrigerate up to 2 weeks or freeze in a glass jar or airtight container.
What is your favorite way to enjoy salmon caviar? Let me know in the comments below. Also, if you make this recipe, I’d love it if you came back here to rate it. Better still, take a photo and tag @alenashomecooking on instagram and hashtag it #alenashomecooking or by clicking the social icons on top of this page. I love seeing your creations.
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Red salmon roe caviar recipe (wild pink salmon)
Caviar is a food consisting of salt-cured fish eggs. It is considered a delicacy and is presented as a garnish or a spread on a slice of baguette with soft cheese, a lightly buttered toast or unsalted crackers.
Ingredients
- 1 cup Fresh Caviar
- 2 tbsp Pickling Salt
- 1 tbsp White Sugar
Instructions
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1. Put the salmon skeins in a bowl, pour over very hot water and let it stand for about 5 minutes, then gently separate the eggs from the membrane with your fingers. (If it is still hard to separate, add hotter water and let it stand a few more minutes) Be careful not to pop too many eggs.
2. Rinse the eggs very well so that no pieces of membrane is left behind.
3. Add the washed fish eggs into a measuring cup. For 1 cup of salmon roe, add 2tbsp of pickling salt and 1tbsp of sugar. Gently mix together and let it stand for 8-10min. (Do not exceed 10min!!) The longer the eggs cure, the saltier they will be.
4. Rinse well under cold water, drain and transfer to a paper towel to take away access water/moisture.
5. It may be served right away. Refrigerate up to 2 weeks or freeze in a glass jar or airtight container.
Hey there and thank you for your recipes. I’ve definitely picked up something new from right here . You have great content.
The perfect recipe for caviar
I’ve tried so many caviar recipes but this one is by far my favorite one. I love how it’s not overpowering salty like all the other ones I tried. Thank you for sharing the recipe