I’ve always wondered about making salmon caviar. I love tobiko and other fish eggs on my sushi, and every time I’ve thrown a skein of roe into the river as I cleaned my salmon, I wondered it I was, in fact, throwing away an edible part of the fish.
This year, I met a woman originally from Russia on the banks of the Copper River. She talked to us about making salmon roe caviar and my interest was piqued. Upon further research at home, I discovered that the UAF Cooperative Extension Service actually published a guide to making salmon caviar. I followed their recipe both times I made it, but there are much fancier recipes out there I’d like to try.
Below is the process of making the caviar.
In terms of taste, the eggs are almost entirely tasteless. I would argue they simply taste “salty, fresh, and rich.” More than anything, they add texture, color and richness to whatever you are serving, and they seem to be very versatile.