FiveMilePete
Posts: 885
Joined: 10/13/2004 Status: online
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I thought this was outrageous, but found this. ----------------------------------------------------------- The roe comes whole in a sack called a skein, which weighs 1/2 to 1 1/2 pounds. This is a quick method that eases the work of separating the eggs from the sack and bits of membrane that connect the eggs. Throughout, handle the eggs gently so as not to burst them. After curing, let the eggs sit for two hours before tasting to get the full effect of the brining. As the eggs cool, they become bright and transparent. INGREDIENTS: 3 quarts water, at 100° 1 cup kosher salt 1 skein steelhead roe, about 1 pound (see Note) INSTRUCTIONS: In a large glass or stainless steel bowl, combine the warm water and salt. The salt should dissolve completely. Immerse the whole skein in the salt water for 30 minutes. Have your faucet running in a gentle stream at the hottest temperature you can tolerate. Place a clean colander in the sink. Gently lift out the skein, reserving the salt water. Cradle the skein in both hands under the hot water, rocking it back and forth. The membrane holding the eggs together will shrink and retract from the eggs, allowing the individual eggs to fall into the colander. When all the eggs have been separated, return them gently to the salt water. Pick through the eggs, separating any small bundles and pulling away remaining skein. Continue picking through until the eggs are clean. Slowly tilt the salt water bowl and let the water flow out. Pour the remaining eggs and water into a colander and drain the eggs well. They may look a little opaque, but within 15 minutes, will become translucent. Place the eggs in glass jars and refrigerate. The caviar should last two weeks. Makes about 10 ounces ------------------------------------------------------------------ And those guys got a bargain. Skein sells for 11 bucks a pound on the West Coast.
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