Recently I have been asked many times about freezing the caviar. Check out this link on salmon to understand this topic more. It is important to also know where your salmon came from if it is wild salmon vs farm salmon and the variety of the salmon. Not that the name would make you think so, but Chum salmon has some of the best roe to make caviar, as their egg sacks or skeins are full-flavored and large in size. This culinary technique can be used with all types of pacific wild salmon (King, Silver, Red, Pink or Chum ). This recipe is designed for 1 skein but can be scaled to handle however many skeins | egg sacks as you have and can get your hands on.
The roe comes in egg sacks, also called a skein. Curing Salmon Roe is the same as making caviar. If this isn’t an option, contact your local fishmonger during Salmon season (in the month of May) and order some. If you or you have a friend or family member who fishes for Salmon, ask them if you can have their roe (only found in the female salmon). This is a culinary technique (or How To) that will become a wonderful base recipe, showing you the step by step process of transforming salmon roe (eggs) into caviar. This recipe teaches you the culinary technique of Curing Salmon Roe, transforming the fish eggs into caviar. This is not the technique you want to follow if you want to consume the resulting fish eggs.
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I’m sure you’ve looked this up on the internet and seen how to make fish eggs into bait. There are not a lot of recipes or techniques that share how fish eggs are transformed into luxurious caviar. I have always loved caviar, the slight briny flavor of the sea with a unique texture of the fish eggs, first loose on your tongue, then the burst of flavor as each egg pops open onto your palate.
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