Salmon Egg Chronicles: Bait It or Plate It?

I picked up some nice ripe fall coho eggs the other day & a friend of mine was interested in preparing some for their nutritional value. We found a recipe for soaking them in warm non-iodized sea salt water & removing the membrane. Drain thoroughly & chill to serve the way you like.
These are slightly salty from your brine but very buttery & DELICIOUS! The key is bleeding your salmon right away, NOT getting the eggs wet after the catch, & getting all the blood out of the skeins ASAP.

Here is a Salmon Egg Ceviche recipe that is to die for:

1Tbsp salmon eggs cured
2 ripe tomatoes Small diced
1tsp red onion or shallot small diced
1small clove garlic minced
1tsp Serrano chile minced
1/2 lime (zest & juice)
1tbsp Greek yogurt Plain

Mix tomatoes, onion, garlic, Serrano, & lime juice. Dish a spoon full in a small serving bowl. Mix yogurt & lemon zest & set aside. Add the salmon eggs to the tomatoe mixture & top with the yogurt dressing. Eat with chips, bread, toasted baguette, crackers, sushi, or plain!
Cheers.
Hugh

I like using them for bait, but they hardly ever get that far at my house.

This is what I've been doing with salmon eggs since, well, since I posted this up in 2006.

http://www.northwestkayakanglers.com/index.php?topic=200

-Allen

Thanks for the inspiration & recipes guys. I love these eggs & can't wait to serve them over some sushi rice! Some people think it's just gross...and that just leaves more for the rest of us.

Hugh

That recipe looks darn good!  Somehow I kept only catching bucks this year.  I finally needed my lady friend to bring home a nice fat coho hen.  I usually make ikura but I need to try that next time.

I've never eaten Chinook or coho roe before, but those look pretty tasty.

I see in one picture that you are making a sushi handroll with your salmon.

I'm curious to know how many guys have eaten their salmon sushi/sashimi style fresh out of the river?  I have heard that there are parasites that can really tear you up, so I haven't tried it.  I know most of the salmon in the Sushi Restaurants are flash frozen to kill any critters, but I would love to eat some of my own catch sushi style.

Any thoughts?

I always fillet & freeze the salmon solid (the colder the better) before using it for sashimi. I'm not positive that a home freezer gets cold enough to meet restaurant standards, but we haven't caught anything yet, that we know of. I'll use one from the river if it's bright with sea lice still on it. Some folks will only use ocean caught fish. They're usually better & have more fat content. As for row, singled out eggs are larger & easier to separate from the skein.