Every once in a while at Rainbow Bend Lodges on Alaska’s Naknek River, we get anglers who make their own caviar from salmon roe. Because we are a partial do-it-yourself fishing lodge located on the banks of the Naknek River, where clients catch and cook their own salmon, we see a lot of fun, creative and tasty salmon recipes come and go. This is one of those salmon recipes.
Many salmon anglers might cringe at the thought of eating quality bait such as salmon eggs, but over our years of fishing for sockeye salmon, coho salmon, and king salmon in Alaska, we’ve seen it all. Since we can’t fish with cured salmon roe on the Naknek River, some anglers want to find a way to utilize all of the fish, which we admire and respect. If you like salmon caviar, give this recipe a try. If you’re new to salmon caviar, this is a great recipe to begin your journey!
Salmon Caviar (Ikura)
I skein fresh salmon roe
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons saki (optional)
2 tablespoons salt
Optional Garnishes:
Black sesame seeds
Pickled Ginger
Soy sauce
Wasabi
In a medium bowl or sealable plastic bag, mix cure ingredients. Remove eggs from skein taking care not to break eggs. This can be done by hand or by pushing eggs through a wide-grid screen or cooling rack (similar to the face of a tennis racket). Rinse well with cold water. Add roe to cure and refrigerate 12-24 hours. When ready to eat, drain any excess cure and serve atop a sushi roll* or as desired.
Quick Cure (Courtesy of UAF Extension Service)
Make a brine solution by dissolving 1/2 cup salt in 2 cups water. Place up to 2 cups of separated eggs into brine and swirl gently. Allow eggs to rest 5-30 minutes (additional brining will add saltiness and change the texture). Pour the eggs into a colander, rinse well with clean, cold water and remove any remaining bits of the skein membrane. Store tightly covered in the refrigerator 2-3 weeks.
*SUSHI RICE RECIPE:
This is a shortcut method of making sushi rice. It nothing like what you will find that is made by professionals, but whether at fish camp, or in a rush, this is one folks have been enjoying for years.
For a small batch, use 2 cups uncooked rice and have 1/3 cup seasoned rice vinegar on hand. Recipe doubles and triples well. You will need 4-6 sheets of nori.
Cook rice according to package or rice cooker instructions. While rice is still hot, add seasoned rice vinegar, stirring gently but thoroughly. Spread rice in a shallow dish to cool. Layer damp paper towels or a damp, clean dish towel on top of the rice to prevent it from drying out. Serve as is with your favorite toppings or spoon on to nori, spreading evenly to coat entire sheet (leave approximately 1/4″ uncovered on both ends). Place any fillings down the middle of the rice layer if desired. Roll up nori, squeezing firmly by hand or with a bamboo sushi mat. Set aside and repeat with another roll. Using a sharp, moist knife, slice in desired serving pieces. Serve with cured salmon eggs, pickled ginger, wasabi, black sesame seeds & soy sauce if desired. Makes 4-6 rolls.