Fried Herring Roe Anyone?

[fish stalker]

One memory I have when I was young was my dad and godfather putting out a net from shore somewhere in Cordova Bay I think it was and catching 'smelts' and having a campfire on the beach and frying up and pan of these floured smelts. Do we have smelts here? Could they have been herring or...?

[FishNmemories]

So have any of you guys tried salmon roe? I know my Mom said she liked it but I never saw her eat it. Any ideas on how to do it? Do you think if I treated it the same way as CL's herring roe it might be OK-Gooood would be better. Have tried salmon liver and it was pretty tasty!

Yes, I have tried salmon eggs many times. We would strip the eggs out of the salmon (right after it was caught), usually spring salmon, boil water in a medium pot, toss in the roe (remember to wash it first), and boil for 10-20 minutes or until the eggs were thoroughly cooked. Drain off the water, add salt and pepper, then eat it while it was still hot. Mmmmm...delicious, but Cuba Libre is right it is rich...straight protein!!

Add beer...crackers...good lookin' woman

[profisher]

I've eaten them raw right after cleaning...mostly coho eggs. This began when a group of Japanese students were gathered around the cleaning table. I threw the first sack of eggs to the gulls and they immediately started yelling no, no. lol They asked to have any more roe...then watched them pull single eggs from the skein and eat them. WTH...tried them right there...I already liked sushi. They were alright...a few is enough. Would be better cured.

[Dogbreath]

The salmon eggs prepared for sushi are called "Ikura" (also known as "red caviar"). Here is the recipe:

"Salmon caviar is second only to sturgeon in quality. To make red caviar you need a piece of 1/4" to 1/2" mesh screen at least one foot square, depending on the egg size. first choice is plastic or stainless steel but plain steel can be coated with vegetable oil and galvanized can be coated with resin. Separate the eggs from the membrane by gently rubbing the skein of eggs over the screen. Discard the membrane and blood vessels remaining on the screen after most of the eggs have passed through. Make an 80 deg sal brine [1 cup + 2 tbs salt to 1 qt water]. Gently stir the eggs in the cooled brine from 15 to 30 min. The uptake of salt will depend on the maturity of the eggs; they should become opalescent. Do not over salt. drain for 8 hours. Keep cool but above 40 deg so the eggs do not congeal. Pack into jars. Refrigerate between 34 and 36 deg. up to a year. Over 40 deg it will have a very short life.

[kronic_fisherguy]

I was a cook on a seine boat wayyy back when and the Slav skipper owner insisted on fried Herring roe and scrambled eggs all the time I could scrape up the fresh roe.I can't say it was my favorite never had it since but it didn't kill us.Never forget the look on the crew when I served it up! Rolled there eyes and drowned it all in ketchup!Crunchy salty little mini beebeee clusters.Prefer flying fish roe Sushi style!
kronic

[Bod]

And wash it all down with a little Amaretto in the morning coffee perhaps!

[kronic_fisherguy]

And wash it all down with a little Amaretto in the morning coffee perhaps!

That might work well to mask the awful taste of the water used for the coffee!

[Bent-Tip]

The salmon eggs prepared for sushi are called "Ikura" (also known as "red caviar"). Here is the recipe:

If you don't have the right sized screen you can use hot water (not hot enough to burn you hand) on the roe sacs and the mebrane shrinks and the eggs come out easily for brining.

Tip