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Re: Homemade Caviar [Re: Netman] #6853335
04/24/20 09:19 AM
04/24/20 09:19 AM
Joined: Mar 2013
Posts: 16,988
Fredonia, PA.
Finster Offline OP
trapper
Finster  Offline OP
trapper

Joined: Mar 2013
Posts: 16,988
Fredonia, PA.
Originally Posted by Netman
Couple things to help out n making caviar. The eggs need to be screened through a a fine mesh screen to remove any membrane or fat. Rinse well and allow water to drip off through a colander. Once you have dry eggs you need to weigh the eggs. Tare a pan and weigh eggs. Use a 3% or 5% salt ratio. Weigh your salt. Use a very fine grade salt as in Salt should be near talcum powder in consistency. Fold salt into eggs. Thanks nice throughly mixed put eggs back in mesh colander and allow excess moisture to drip off. Place dry salted eggs now considered caviar into a plastic or glass container and place in refrigerator for 48 hours. It takes 48 hours for eggs to absorb the salt.
After 48 hours you can now eat.
I have done paddlefish and sturgeon like this for years. Trout salmon and others is same.
I looooooove caviar!

Thanks, I'll try that method next time.


I BELIEVE IN MY GOD, MY COUNTRY AND IN MYSELF.
Re: Homemade Caviar [Re: Finster] #6853396
04/24/20 10:20 AM
04/24/20 10:20 AM
Joined: Jan 2008
Posts: 9,153
Alaska and Washington State
W
waggler Offline
trapper
waggler  Offline
trapper
W

Joined: Jan 2008
Posts: 9,153
Alaska and Washington State
I don't know why some people turn up their noses at fish eggs, and then eat chicken eggs by the pound.
Salmon eggs (the only ones I know anything about) don't taste fishy at all. They should have a fresh, slightly salty flavor. Put on toast or crackers.

Last edited by waggler; 04/24/20 10:38 AM.

"My life is better than your vacation"
Re: Homemade Caviar [Re: Finster] #6853399
04/24/20 10:24 AM
04/24/20 10:24 AM
Joined: Oct 2017
Posts: 120
Chandler,Indiana USA
N
Netman Offline
trapper
Netman  Offline
trapper
N

Joined: Oct 2017
Posts: 120
Chandler,Indiana USA
The salt ratio is the key. Take your weight of your dry eggs and multiply times 3 or 5 percent. Your answer will be in ounces. So you will have X amount of salt in ounces added to X amount of eggs in pounds. So as you can see the salt is not much in ratio to eggs.
Key is wait 48 hours. Bon appetit!

Re: Homemade Caviar [Re: Finster] #6853412
04/24/20 10:42 AM
04/24/20 10:42 AM
Joined: May 2010
Posts: 2,738
Iowa
C
coydog2 Offline
trapper
coydog2  Offline
trapper
C

Joined: May 2010
Posts: 2,738
Iowa
I was thinking about to try to make some but could not find how to do it home made till you guys came up with how to do it .


Life member of DAV,NTA,NRA,ITA.Also member of FTA,CBA
Re: Homemade Caviar [Re: Finster] #6853487
04/24/20 11:51 AM
04/24/20 11:51 AM
Joined: Aug 2010
Posts: 4,483
PA
P
PAskinner Offline
trapper
PAskinner  Offline
trapper
P

Joined: Aug 2010
Posts: 4,483
PA
I fry fish eggs. Love em, but not raw.


Right now I’m having amnesia and déjà vu at the same time. I think I’ve forgotten this before.
Re: Homemade Caviar [Re: Finster] #6853934
04/24/20 06:34 PM
04/24/20 06:34 PM
Joined: Nov 2014
Posts: 115
Maine
K
Kired Offline
trapper
Kired  Offline
trapper
K

Joined: Nov 2014
Posts: 115
Maine
Look up how to make Japanese salmon roe (Ikura) I've done it and it was very simple with land locked salmon eggs. Had a real good pop.

Re: Homemade Caviar [Re: Finster] #6854197
04/25/20 12:35 AM
04/25/20 12:35 AM
Joined: Jan 2014
Posts: 7,630
Virginia
5
52Carl Offline
trapper
52Carl  Offline
trapper
5

Joined: Jan 2014
Posts: 7,630
Virginia
Bowfin is supposed to have the best non-sturgeon caviar in them.

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