Fishing in British Columbia > The Fish Kitchen

Ikura from frozen roe?

(1/1)

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.

Navigation

[0] Message Index