This is great! But what is the final comment/warning about not being 100% about the roes....source...parasites??? The script at 4:27 is blocked by the 3 boxes of links. Please clarify, thank you!
Could you please comment on what color fresh salmon eggs should be or how to tell if they are good before buying? I got my salmon eggs from a seasonal vendor at my farmers' market. The first time they were bright orange, like yours. The recipe worked great. The second time they were a beautiful ruby red--'cause fish eggs come in different colors, right?...?...or were they too old? The recipe worked, but not great: majority of the eggs broke, the water in which I was trying to de-skein them got so murky I couldn't see my eggs. There was all kinds of sticky goo at the bottom of my bowl after de-skeining and several rinses. But there were also a number of variables: immediate use of fresh eggs vs. freezing the skein before using, slight variations in the recipe, and so on. Were my eggs too old or was my less successful batch a product of my own doing? Is all that stickiness and cloudiness normal? I don't recall it from my first attempt, but maybe I was too buy trying to figure out what I was doing to notice. Thanks!
The colour of the eggs usually brighter from the ocean fish, if the fish was caught in fresh water, after spending weeks there, egg will be lighter in colour.Texture as well depends on that. Salmon from fresh water will have harder eggs. But what you explained sounds to me that the eggs were frozen on and off a few times. Ideally any seafood has to be frozen once, otherwise eggs, in this case, will break.Also try to thaw eggs in a fridge over night, this way there is a less chance they will break. Good luck!
Best way is to vacuum seal. You can keep it in your freezer for months. Or you can use a zip lock or a container. Important to fill it up to the top and to get rid of all extra air.
Very beautiful and impressive video, thanks for sharing 👍👍😍
some toast bread. some butter. some lemon. some green onions. simplicity.
but to be fair, i never got them from a fish. omg they look so fresh.
Wow Very nice video
Wwooww very nice video
Do you put the frozen roe into the warm water directly or do you let them unfreeze (thaw) in a fridge before you start the process?
This is great! But what is the final comment/warning about not being 100% about the roes....source...parasites??? The script at 4:27 is blocked by the 3 boxes of links. Please clarify, thank you!
Basically, you want to use previously frozen eggs to avoid any risk of parasites .
very informative. but I think the name of the video should be how to make not how to eat.
Thanks! A good point! Will consider for the future videos :-)
Could you please comment on what color fresh salmon eggs should be or how to tell if they are good before buying? I got my salmon eggs from a seasonal vendor at my farmers' market. The first time they were bright orange, like yours. The recipe worked great. The second time they were a beautiful ruby red--'cause fish eggs come in different colors, right?...?...or were they too old? The recipe worked, but not great: majority of the eggs broke, the water in which I was trying to de-skein them got so murky I couldn't see my eggs. There was all kinds of sticky goo at the bottom of my bowl after de-skeining and several rinses.
But there were also a number of variables: immediate use of fresh eggs vs. freezing the skein before using, slight variations in the recipe, and so on. Were my eggs too old or was my less successful batch a product of my own doing? Is all that stickiness and cloudiness normal? I don't recall it from my first attempt, but maybe I was too buy trying to figure out what I was doing to notice.
Thanks!
The colour of the eggs usually brighter from the ocean fish, if the fish was caught in fresh water, after spending weeks there, egg will be lighter in colour.Texture as well depends on that. Salmon from fresh water will have harder eggs. But what you explained sounds to me that the eggs were frozen on and off a few times. Ideally any seafood has to be frozen once, otherwise eggs, in this case, will break.Also try to thaw eggs in a fridge over night, this way there is a less chance they will break. Good luck!
Does the recipe change for caviar pulled fresh from a caught fish?
Exact same thing 👌 You want to use previously frozen eggs or freeze them after to make sure there are no parasites.
How did you freeze your roe?
Best way is to vacuum seal. You can keep it in your freezer for months. Or you can use a zip lock or a container. Important to fill it up to the top and to get rid of all extra air.
@@tajmen81 Awesome! Thanks for your quick reply. Did you keep roe with the skein?
@@mamaminazid4082 yes