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[DanL]

I like to make ikura once or twice a year but have always made it from freshly caught roe.

Has anyone tried making it from frozen roe? I was thinking of singling a skein then freezing it then making ikura at a later date. Has anyone tried this and does the roe stand up well to the freezing process for this purpose?

[CohoJake]

I obviously haven't looked at the fish kitchen in a while.  I do this all the time.  I vacuum pack the skeins whole, then thaw and follow the normal procedure.  I have only used fresh eggs once, and didn't notice a difference.  In fact, I am more confident in serving the previously frozen ikura since I don't like it to be very salty.

[Fatso]

Frozen eggs work just as well.