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Salmon Roe Caviar (Ikura)

Learn how to turn salmon roe to the delicious caviar at home with just a few ingredients. I’ll share with you the tips on making this delicacy from raw fish eggs or salmon eggs. You’ll find everything you need about salmon caviar/ikura and how to use it in recipes.

Prep Time
10 mins
Total Time
10 mins
Servings: 20
Course: Side Dish
Cuisine: Japanese

Ingredients

  • 1 skein Caviar
  • 1/2  cup salt
  • 3  cups  filtered water

Instructions

    Cup of Yum
  1. Place the skein on a work surface and use one hand to hold the skein firmly.
  2. Then use a spoon with the other hand to scrape along the top of the skein to remove the eggs from the skein. Repeat a couple of times until all the eggs are removed.
  3. Place the eggs onto a sieve and lower then into a glass bowl.
  4. Rinse with cold running water and make sure to rinse off any pieces of skein membrane and blood. Then remove the eggs to a clean dry bowl.
  5. In a large glass bowl, add water and salt. Stir until the salt is completely dissolved.
  6. Pour the brine over the eggs and soak them for 5 minutes.
  7. Strain out the water and place the eggs in a glass jar.

Notes

  • You will get about 1/2 pound of cured salmon caviar from every pound of salmon skein.
  • If your salmon caviar is too salty, you can rinse with water to reduce the salt level.