Sorry for the late response. Freezing the roe before you cure it is not a good idea. Most of your roe will end up popping when you try to separate it from the skein. If you want to freeze it I recommend separating and curing it first. After a day of curing you can drain off the brine and freeze it.
Hi there Maple cook I didn't see you until I was done with my message but hey brother how's it going in the great white North anyways I'm doing fine how you doing how's the family? Talk to you later brother if your friends in southern Nevada Nicholas
@@nickmorales8146 Heyo, Nick! Thanks for still thinking of me. Stuff has been hectic around here, so I'm off of YT for now. I'll eventually start making vids again, but I gotta get some stuff sorted first. Fist bump.
Cool 😎 I thought it was me I hadn't seen any of your videos I was like MI-Connection must be messed up but I look forward to any new videos that you might have coming out just let me know brother when they're coming out so I can watch you take care of my brother your friend in southern Nevada Nicholas
Hello Marc how are you and your family doing? I'm fine I really like this Sam and roll idea with the rice it really looks delicious only thing is I don't know where to buy salmon raw but I'll check around some of the Asian stores that sell fish damn it's nice talking to you I love you videos I watch them all the time sometimes I comment on them anyways your friend in southern Nevada Nicholas
Hi Nicholas, we're doing great, thank you for asking! How is your family doing? it might be tough to find salmon roe in Nevada. Since it can't be frozen before being cured, I've only seen it sold in areas where salmon spawn in the US.
You can read about sake here: norecipes.com/what-is-sake/ Marc has one suggestion for substituting it, but there are many more reasons to use it. Hope that helps!
The only mesh I could find in time to process the roe may have been too large. I spent a bit of time recapturing pieces with connective tissue that made it through the mesh. All of this took time, and some eggs turned whitish during the process. I would put back in the fridge and then process another skein. Will this be a problem?
Don't worry about the white color. This happens because of a reaction with unsalted water. The color should go back to normal after you soak it in the brine.
Freezing the roe before you cure it is not a good idea. Most of your roe will end up popping when you try to separate it from the skein. If you want to freeze it, Marc recommends separating and curing it first. After a day of curing you can drain off the brine and freeze it.
It sounds like the eggs aren't fully mature. In Japan there is a separate food called "sujiko" where it is cured with the skein intact, but it is usually much saltier than ikura. The reason for this is that there can be parasites in the skein so you need to use a much higher concentration of salt in order to make it safe to eat. Another option would be to freeze it after curing (you can get the details here: www.fda.gov/files/food/published/Fish-and-Fishery-Products-Hazards-and-Controls-Guidance-Chapter-5-Download.pdf)
I recently went to a sushi restaurant and they did not have Ikura, an absolute favorite of mine. We could buy it at Foodland on my home island of Oahu. I would not know how to find it where I live now.
The uncured skeins can't be frozen and they only last for a few days, so unless you live in an area where salmon spawn it might be a little challenging to find.
The brine in this cure does not contain enough salt to kill parasites. It's my understanding that parasites don't get into into the eggs (they live in the membranes between them) so as long as you do a good job cleaning the roe after you remove all the membranes you should be okay. That being said, if you're concerned about it, you can rinse the roe in 160°F water for a few seconds after cleaning it which should kill any parasites.
You can't eat raw food, you can get worms. It's better to freeze cooked food and eat it no earlier than 2-3 days after storing it in the freezer and defrosting it slowly in the refrigerator.
Slight correction. The eggs in the skein are not quite mature. Mature eggs are hard and chewy and unpleasant to eat. You won’t have to worry about it unless you’re catching your own salmon. Early fall pre-spawn are perfect. Once they enter their spawning phase, it’s a race against time
