NorthWest Kayak Anglers
Not Necessarily Kayak Fishing => Recipes => Topic started by: pmmpete on July 22, 2018, 09:53:57 PM
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I made a batch of caviar with eggs from some 14"-15" kokanee I caught on July 21. It was very tasty. The kokanee eggs will be a lot bigger when they spawn In October. I'm looking forward to seeing how the taste and texture of caviar from ready-to-spawn kokanee compares to this caviar.
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Never had caviar, how's the taste? Looks good though
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Never had caviar, how's the taste? Looks good though
Caviar is kind of salty, without any strong flavor, and it has a somewhat grainy or crunchy texture. If you search the internet for caviar for sale, it's very expensive, so it's worth making your own! You could get a taste of caviar or something similar at a sushi restaurant. It's great on crackers, either straight or with cream cheese and other additions, and is also used in a variety of recipes.
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I made a batch of caviar with eggs from some 14"-15" kokanee I caught on July 21. It was very tasty. The kokanee eggs will be a lot bigger when they spawn In October. I'm looking forward to seeing how the taste and texture of caviar from ready-to-spawn kokanee compares to this caviar.
That looks great. Did you ever try cooking the soft roe [milt]. I used to love butter fried soft herring roe on toast back in the mother country but have not been able to find any in the US. I wonder if the soft roe from Kokanee would be good. Hmm.
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If you had a crappy cooler with the drain plug at the bottom you could keep it chilly and hit it with one of these.
https://portland.craigslist.org/clk/spo/d/smoke-chief-cold-smoker/6651223465.html
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I made a batch of caviar with eggs from some 14"-15" kokanee I caught on July 21. It was very tasty. The kokanee eggs will be a lot bigger when they spawn In October. I'm looking forward to seeing how the taste and texture of caviar from ready-to-spawn kokanee compares to this caviar.
How did you cure them?
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I made a batch of caviar with eggs from some 14"-15" kokanee I caught on July 21. It was very tasty. The kokanee eggs will be a lot bigger when they spawn In October. I'm looking forward to seeing how the taste and texture of caviar from ready-to-spawn kokanee compares to this caviar.
How did you cure them?
I separate the eggs from their skeins and soak them for about half an hour in a saturated salt solution. For example, see https://www.uaf.edu/files/ces/publications-db/catalog/hec/FNH-00130.pdf .