While I’ve never frozen them myself, I know many folks that do! They use glass canning jars and replace the metal lid with wax paper to keep the metal away from the eggs. They say metal imparts that unwelcome metallic flavor. As for the fridge, my guess is no longer that a week...they will go bad eventually but the salt helps them keep.
Funny, several of my friends have labelled me as a "drama queen", Hahahaha. Kidding aside, I do appreciate the comment and the sub! 🙏 I hope your caviar is the best!
Yes it can! Most freshwater species have much smaller egg size than these so you'd need to use smaller mesh (alternatively folks use warm water to help break up the skein). Then the brine/timing, I suggest start tasting the eggs after only a couple minutes. I bet the salt penetrates smaller freshwater eggs faster...just a hunch though. Good Luck!
The screen in a waste of precious eggs. If you run warm water over them as you massage the sacks with your thumbs, they come off pretty easy with next to no waste.
Definitely lose some to breakage using a screen. Using warm water is counterintuitive to me...warm water decreases quality very quickly. I do see others doing it this way though. I'll have to try it before I can poo-poo it I guess.
@SaltWaterSalmon - My mom used to make it when I was a kid and she always did it with warm water. I've been making it her way for 30 years now and it's always worked for me. In my humble opinion, it's been tested and proven for 50+ years. 😉
The easiest way to make red caviar ( slightly salted caviar test ): boil water, drop Ukrainian salt, put piece of fresh cleaned potato , as soon as potato will go to top of water, stop salting water and boiling., You will need this salt water with regular room temperature. Drop red eggs into salt water you made and keep it in about 5 minutes or 4:00 depends of water salt concentration ( it's extremely important ). You can start tasting eggs after 4 minutes if you want to get red caviar with low salt test. After that remove red caviar from salt water and wash eggs under room temperature by running water from the tap to get rid of rest of salt remaining on the eggs. then put eggs on paper towels to make them a little dry ( 40 minutes ), use spray with grape seeds oil ( a little ). Put red caviar in jars and keep it refrigerated. or put in freezer ( if you want to eat it within one year ). To separate eggs from the skin: water 50-60 C, keep eggs in warm water by rubbing eggs by hands slightly . Then wash it couple of times. Guys ! You can make it !!!!!!!!!!!!!!!!!!
