Title: Smoking Salmon and Trout Part Xvi - Caviar
Categories: Seafood Smoke Info
Yield: 1 Text file

Salmon caviar is second only to sturgeon in quality.

To make red caviar you need a piece of 1/4" to 1/2" mesh screen at least one foot square,depending on the egg size. first choice is plastic or stainless steel but plain steel can be coated with vegetable oil and galvanized can be coated with resin. Separate the eggs from the membrane by gently rubbing the skein of eggs over the screen. Discard the membrane and blood vessels remaining on the screen after most of the eggs have passed through.

Make an 80 deg sal brine [ 1 cup + 2tbs salt to 1 qt water]. Gently stir the eggs in the cooled brine from 15 to 30 min. The uptake of salt will depend on the maturity of the eggs; they should become opalescent. Do not over salt. drain for 8 hours. Keep cool but above 40 deg so the eggs do not congeal. Pack into jars. Refrigerate between 34 and 36 deg. up to a year. Over 40 deg it will have a very short life.

N.B. Once sealed in jars it MUST be kept refrigerated at all times to prevent possible BOTULISM. some caviars can be pasteurized with minimal loss of flavor and color but not salmon. Rely on good refrigeration instead.

Extracted from: Smoking Salmon & Trout by Jack Whelan. Published by: Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller

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