Recipes For Salmon Roe

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Two easy methods for curing salmon roe at home. Make it Japanese-style (also called ikura!) by curing the roe in a soy sauce mixture. Or just make a simple cured roe with water and salt.

We love ikura! Growing up in Hawaii, we encountered ikura often at Japanese restaurants. We also purchased ikura from Japanese markets and ate it home (usually with Tuna Rice, Pan Sushi, and Sushi Bake).

Deviled Eggs With Sour Cream, Chives, And Salmon Roe Recipe

The eggs/roe are removed from the egg sack by hand (this part takes patience, it can be therapeutic when you're not in a rush) and cleaned several times under running water.

There are many ways to do this and it seems like everyone has a preferred method. I like to place the whole egg sac in a big bowl with lukewarm water.

With the whole skein submerged in the water, peel open and off the membrane as much as you can. The roe should now be exposed.

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Tip: Do this step while standing at the sink, so that you can drain and refresh the water in both bowls as needed (because it may get messy).

Note: The roe might turn from clear to cloudy/opaque at this point which is ok (they'll turn back clear when we cure them in Step 6 and 7).

With the salmon roe all remove and in the bowl, rinse and drain under gentle and cool running water several times to clean.

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Then pour the salmon roe in a large strainer and rinse several more times to get it extra clean. Make sure you get off all the membrane bits clinging to the roe.

Mix together the water, soy sauce, salt, and sugar in a bowl. Pour the mixture over the bowl with the cleaned salmon roe. Cover with a lid and place in the refrigerator to marinate overnight.

Mix the water and salt in a bowl. Pour the mixture over the bowl with the cleaned salmon roe. Cover with a lid and place in the refrigerator to marinate for 30 minutes.

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Place the cured salmon roe in a bowl of cool water for a few minutes. Then drain. Repeat as necessary to get it to your preferred level of saltiness.

There are a million delicious ways to enjoy cured salmon roe! Depending on which version we make (ikura/soy sauce-cured) or salt cured, I eat the roe with different things. Here are a few examples:

I love ikura with a big bowl of rice. Just scoop rice into a bowl, top with a few spoonfuls of ikura. Place a dab of wasabi in the middle and dig in! This is called ikura don.

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Ikura is also great layered into our Pan Sushi and Sushi Bake recipes. I also love it on our Tuna Rice bowl and sprinkled over this Avocado Tofu recipe.

Salt-cured roe is so good at breakfast. Spoon it over scrambled eggs and toast. Serve it over poached eggs. Eggs on eggs.

It's great on a bagel. Toast, spread on the cream cheese and spoon the roe on top. Pop, pop, pop! Also good with toasted and buttered bread.

Salmon Caviar Deviled Eggs

Roast cabbage wedges (just cut cabbage into wedges, drizzle with olive oil and roast at 425F for 20 minutes). Spoon the roe over the cabbage right before serving.

Make sure to use a clean spoon each time you get the roe from the jar. No double dipping, otherwise the roe won't last as long.

For the ikura (soy sauce-cured) version, try replacing the water with dashi. You may also add a splash of sake to the curing liquid.

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Note: The roe might turn from clear to cloudy/opaque when you are cleaning and removing the roe (Steps 1 and 2). Don't be worried, the roe will turn back clear when we cure them in Steps 6 and 7).

Hi Kathy: I love ikura too! When I lived in the Seattle area, and I went fishing with friends, I would save all the salmon roe while the others would just throw them away. I would then make a lot of ikura, just the salt cured way. Sometimes when I felt like it, I would go to Uwajima, which was a Japanese store in Seattle, and buy kasu, the lees from sake making. I would then use salt and kasu, and make suzoko, which is cured salted salmon roe in kasu. Ever try suzuko? Pretty tasty stuff too. I think suzuko has more character in taste than ikura. Boy, in those days I would have at least 10 pounds of the stuff at all times in the fridge. Today, zippo here in Phoenix.

Kathy, I spelled it incorrectly. It is suzuko. These days, it might be difficult to find this. I remember in olden days back in Honolulu, we could buy it from supermarkets likes Times, in small, flat, plastic containers. But even when I look on the internet, I cannot find any info on suzuko. Really strange. I guess if you can find kasu to make kasuzuke, you can make your own suzuko.How to make Salmon Roe to Caviar Recipe – learn about the steps involved in getting the fish eggs to go from roe to caviar. The process is easy and simple, but you do need to have a little “know-how” and I am here tell you all you need to know.

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They both refer to the same thing, it is the yellow round jewel-like fish egg or contents of the sack (skein) inside some female fish’s bellies. If the fish was not to be caught, the fish eggs would later become baby fish. The sack that holds the roe is called a skein.

Caviar refers to the cured fish eggs of a sturgeon. All other cured roe must have a specification of which fish it came from before the word caviar. In this way, caviar made from salmon roe or salmon eggs will be called salmon caviar, not just caviar. The true sturgeon caviar is black in color, a lot smaller than salmon caviar and can cost hundreds of dollars per ounce.

The high cost of sturgeon caviar does not come so much from the exceptional flavor, which is not to say that it doesn’t taste good, but more so because of the scarcity of mature sturgeon fish.

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Sturgeon female fish must be at least 10 years old before they’re ready to migrate upstream to lay their eggs. Most of them have been fished out by that age, which is exactly why the mature sturgeon are rare and their roe is extremely expensive.

Salmon roe is amongst one of the richest foods in the omega-3 fatty acids, which are essential to the early brain and eye development, as well as the support of heart, eye, immune and mental health throughout the later years.

Since the skeins with the roe are found inside the female salmon, if you were to buy fresh salmon straight from the fisherman during the spawning season or even a grocery store, oftentimes when you clean the fish you will find the belly full of roe inside.

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Here in the Pacific North West, you can also search for locations (google “salmon sales locations”) where the Native Americans fish and sell fresh caught salmon and purchase it straight from them.

Sometimes, they will have already cleaned fish with the salmon roe sold separately. Sometimes, if you buy the whole female fish during spawning season it will have the fish eggs inside.

Freshly made caviar is best eaten fresh within 2-3 days. Make sure to keep it covered and refrigerated and of course, do not double dip your spoon when getting caviar out of the container, or it will go bad even faster.

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How to make Salmon Roe to Caviar Recipe - learn about the steps involved in getting the fish eggs to go from roe to caviar. The process is easy and simple, but youdo need to have a little know-how and I am here tell you all you need to know.

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...