Caught a salmon or a steelhead with some caviar in it? Don’t discard it, learn how to make your own homemade caviar with this tutorial. In this recipe, I will be showing you 2 different fish caviars. The bigger caviar is from a salmon and the smaller caviar is from a steelhead. Depending on what season it is, some caviar will be in a skein and some will be loose.
What kind of caviar am I using?
I am using salmon and steelhead caviar. The bigger caviar is salmon and the smaller caviar is from a steelhead.
Why is one caviar loose and one in a skein?
Depending on what season it is, some caviar will be in a skein and some will be loose.
Taking apart the caviar:
Make sure you discard all of the thin membranes and the skein that was attached to the caviar.
Why do I make sure the water is at a 184F?
Making sure the water is at 184 F is to help take apart the caviar from the skein.
Can I use a different salt than kosher salt?
No you cannot. You can only use kosher salt to cure.
Curing time amount?
Only 20 minutes.
What does the brine do to the caviar?
Brining the caviar insures that its cured.
Why do I put the caviar on the paper towel?
Putting the caviar on the paper towel removes excess of water and any blood cells or thin membranes that didn’t wash off.
What temperature can you store caviar and how long?
Store your caviar in the fridge for up to 2 weeks at 34F.
- Paper Towels
- Plastic Gloves
- 2 cups of loose caviar or 2 bags from one salmon or steal head
- About 2-3 cups of water or just enough to cover the caviar.
- 2 cups water
- 2 tbsp kosher salt
- 1 tsp oil
- Measure out your caviar and place into bowl.
- In a pot, heat up about 2-3 cups or enough water to where the caviar is fully submerged. (The water temp should be around 184 F or 84.4 C.)
- Pour your water onto the caviar and let it stand for 5 minutes.
- Once the 5 minutes is up, you can start lightly taking it apart if it's in a skein. Discard any thin membrane or blood cells that were holding the caviar together.
- Strain your caviar into a strainer, rinse with warm water and shake off any access water from it.
- In a separate bowl start by, making your brine. Add in 2 cups of water (cold) and 2 tbsp of kosher salt. Mix until the salt is dissolved.
- Place your caviar into the brine and cure for strictly 20 minutes. No longer than that.
- Strain the caviar and set aside.
- Grab a plate and place some paper towels onto it. Add the caviar tablespoon by tablespoon onto the plate. Take another paper towel and lightly pat away any leftover thin membranes or blood cells that still might be left on the caviar. Doing this step will get everything that was still left on the caviar to stick to the paper towel so make sure you constantly keep changing your paper towel to keep it clean.
- Place caviar into a clean bowl and add your oil. Mix and store in a glass container in the fridge for up to 2 weeks at a fridge temp of 34F.
- Enjoy this caviar tutorial.