How to Prep Fresh Salmon Roe?
Mr OCAnn caught some fresh king salmon last night in Seattle. A couple of the fish were loaded with eggs. How do we prepare it so that we can eat it like ikura @ sushi-yas?
I did a quick search but couldn't find much info; most of it related to prepping the eggs to use as bait. =\
Blue Lotus has a short entry on how she turned sujiko into ikura, but she doesn't have an explicit guide or recipe here (http://blue_moon.typepad.com/blue_lotus/2006/09/0924_dinner_iku.html) and (http://blue_moon.typepad.com/blue_lotus/2005/09/this_was_my_din.html) The latter links to the roe thread at eG, which has more definite instructions.
I actually have a post with much better instructions than in the links above, and since my blog still gets a crazy number of hits from this thread I thought I'd give a link: http://blue_moon.typepad.com/blue_lotus/2007/09/post-6.html
It is a little different from Homebrew Chef's recipe (in the link below) in that the roe is directly salted rather than brined, which in my opinion results in a cleaner flavour and brighter colour.
Hope this helps!