Red Salmon Caviar

Red or Salmon Caviar has been enjoyed traditionally by many cultures. All salmon eggs are an abundant source of nutrition, each egg is about 20% Omega-3 oil! The smaller, milder Keta eggs are the European preferred, while the Japanese prefer the smaller, redder Sockeye eggs. Traditional Eskimo cultures of northern Alaska and Canada feed their toddlers salmon roe as a staple.
Salmon Roe

Kosher Sea Salt (or non-iodized salt)

Cold Water

Glass Mixing Bowl & Plastic or Wood Utensils (NEVER USE METAL WHEN PREPARING CAVIAR, it will pass on its taste)

Slit the skein (thin membrane surrounding the eggs) and clean the eggs from the membranes they are attached to. This is the hard part. Use your fingers, continually cleaning out the little pieces of membrane. Through all of this process do your best not to break the eggs. Do most of this work in a glass bowl of clean, cold water, and when all of the membrane has been sorted out, and the eggs are clean, drain them well. Get the kids involved with this, our 5 year old has great patience for separating eggs.

Measure the eggs, and for each cup of eggs, make a brine of two cups cold water and 1/2 cup kosher salt in a glass bowl large enough to hold both brine and eggs. Add eggs to cold brine and swirl gently occasionally for 15-20 minutes. Drain in a sieve (we line ours with a papertowel, remember NO METAL) and refrigerate for at least an hour or two and preferable overnight.

Caviar is good on crackers, with baked or boiled potatoes, scrambled eggs, crepes, deviled eggs and more. Decorate caviar with a slice of lime, a bit of minced onion, or a little sieved hard boiled egg yolk. Serve a few eggs on top of dill or basil ice cream.

This same caviar can be salted a bit more heavily, mashed, and used to make the Middle Eastern delicacy Taramusala. It can also be heavily salted, left to drain a while and then mashed and dried to a hard flavorful concentrate which is quite delicious, high in nutritive value and rather indestructible.

Bruce M, New Mexico