Making kokanee caviar

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.

Never had caviar, how's the taste? Looks good though

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.

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.

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

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 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 .