How should I use my salmon eggs?

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Fred

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I got some eggs from this hen I caught near the end of this October. I cured them and then set them in the back of the fridge, but I never got around to using them. They still look good should I freeze them until I want to use them? Maybe put them in spawn sacs for steelhead?
 

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jamisonace

jamisonace

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Freeze them unless you're going to use them soon. i always freeze my eggs as soon as they are done curing. Once thawed, I don't freeze them again. I try to freeze them in quantities I expect to use in one day.
 
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Fred

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Freeze them unless you're going to use them soon. i always freeze my eggs as soon as they are done curing. Once thawed, I don't freeze them again. I try to freeze them in quantities I expect to use in one day.
I’ll freeze them then thanks for your advice.
 
Grant22

Grant22

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I've had eggs leftover from fall Chinook season that I put in the back of my fridge and forgot about until Springer season (about 7 months). Didn't have any other ones so i used them and caught fish. They'll hold for a while. I keep mine in jars while storing.
 
DOKF

DOKF

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My wife claims all salmon eggs to make ikura. Yumm!
 
jamisonace

jamisonace

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My wife claims all salmon eggs to make ikura. Yumm!

That is a great use for them. Does she share her recipe?
 
DOKF

DOKF

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We could share, if you like ikura.
 
DOKF

DOKF

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My wife started from a standard Japanese recipe, and has modified it to our tastes.

But here is a good simple recipe in English:

https://norecipes.com/ikura-salmon-caviar/
The key is to start with fresh salmon roe, and to keep everything clean and cold.

Separating individual eggs from the skein is the hardest part. Some recipes call for manual separation, others quickly blanch the skein in hot water to remove the retaining membrane. My wife uses the hot water technique.

We also refrain from adding sugar, and use mirin instead of sake. The mirin has enough sweetness for our tastes. Also, choose a good quality Japanese soy sauce ("shoyu", we use Kikkoman or Yamasa). Chinese or Philipino soy sauce works well for Chinese or Philipino dishes, but not ikura.

The cured ikura will last a couple weeks in the fridge, depending on how salty you make the brine. You can also freeze it in small containers.

Careful not to mistake your cured bait for ikura!
 
jamisonace

jamisonace

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My wife started from a standard Japanese recipe, and has modified it to our tastes.

But here is a good simple recipe in English:

https://norecipes.com/ikura-salmon-caviar/
The key is to start with fresh salmon roe, and to keep everything clean and cold.

Separating individual eggs from the skein is the hardest part. Some recipes call for manual separation, others quickly blanch the skein in hot water to remove the retaining membrane. My wife uses the hot water technique.

We also refrain from adding sugar, and use mirin instead of sake. The mirin has enough sweetness for our tastes. Also, choose a good quality Japanese soy sauce ("shoyu", we use Kikkoman or Yamasa). Chinese or Philipino soy sauce works well for Chinese or Philipino dishes, but not ikura.

The cured ikura will last a couple weeks in the fridge, depending on how salty you make the brine. You can also freeze it in small containers.

Careful not to mistake your cured bait for ikura!

Thanks for the recipe and the tips. I always eat a few eggs when I'm curing for bait but its so much better brined.
 

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