Salmon Ikura Recipe

Here is an incredibly simple recipe for salmon ikura.  I think once you start playing around with
the eggs, you will enjoy the process and it does get a little easier.  The
main "trick" is keeping fresh water away from the eggs, and keeping them
cool during all stages of the process.

1. harvest the eggs from the fresh fish - sockeye, Chinook (king) chum and
pink are all fine.  I haven't used Coho, but I'm sure they would be fine
too.  You just have to be careful about worms.  If any parasites have made
their way into the skein, don't use those.

2. put the skeins into an egg basket or colander so that they can drain.
Make sure to keep them in a cool place until they are ready for
processing.  Also, remember to keep them out of the entrails and blood of
the salmon processing.

3. Make a 100% salt brine.  You can test it with a salometer or with an
egg (once the egg floats, that it 100% saline).  Make sure to use COLD
water.

4.Separate the brine into two containers.  Use half of the brine to rinse
the eggs lightly, just long enough to wash off any bits of blood and other
entrails that will give the eggs an "off" flavor.  Dispose of the rinse
brine.

5.  The tricky part of making ikura is separating the eggs from the skein.
You can do this by pushing the eggs through a colander or something else
with similar sized holes.  Some have used tennis rackets or other devices
that have holes that will allow for manual separation of the eggs from the
skein.  When you are separating the eggs from the skein, make sure to
catch the eggs in the remaining brine.

6.  Dispose of the damaged eggs and the skein.  Don't worry about getting
all of the eggs.

7.  Give the eggs in the brine a good stir, and keep in the brine for 7 to
10 minutes.  Once they look right, take one out and try it.  Once they are
salty enough, drain the eggs to remove the brine.

8. Drain overnight, or at least 8 hours to separate the moisture from the
eggs.

9.  Once the eggs are drained, carefully package into small jars and put
lids on.  I recommend freezing the eggs at this point, as they keep the
best and won't get too "fishy" in the freezer.  If you are using them
right away, that it best.  You can season them at this point, if you wish.
Some people have used pepper, soy sauce, wasabi, and other such seasoning.
I'm a purist and just like the eggs and the salt.  They are really good on
crackers with a little bit of cream cheese.  They are also really good
with sushi.

Some people use sake for marinating the salmon roe.  Here are a few more
tips:

http://www.sushiencyclopedia.com/sushi_menu/salmon_roe_sushi.html

One thing to remember is that you are going to have the best chance of
success if you use fresh roes, not frozen and not ones that have been
hanging around in your fridge or walk-in cooler for a few days.  The
timing of the final salt brine is probably the most important part of the
process - not too long, but long enough.

Good luck!