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[milo]

Oh how I miss the Squamish buddy. Glad you were able to get up there and enjoy that fishery.

You are off next Sunday. Come over and let's go!

[dennisK]

Brine doesn't kill anasakis, they already live in one big brine. Temperature is the killer, either really high (cooking the fish fully), or really low (household freezer for 7 days). Our roe/ikura is never consumed unless it is frozen after it is prepared. Many years ago we had a family member who had anasakis after ingesting raw fish that has not been frozen, so none of us are keen to get that after seeing what it can do...

Rod, you ever consider an occupation as a Teacher? We could sure use you in the system as opposed to the a lot of the old wood currently employed lol. You are better then wikipedia.

[Headshake]

My research tells me that all parasites are in the membrane, so as long as you separate the eggs from the skein and carelfully remove bits of membrane while brining, you will be fine.
My family has been eating brined fresh roe for years and never got a parasite. Did get one from raw fish though. Flesh must be cooked or frozen before consuming to avoid parasites. Icky, so I do know that this is something to be avoided.


My 2 bits.

[Rodney]

A salmon egg is surrounded by membrane...

Anyway, just like raw salmon, raw salmon eggs that have not been frozen once are not immune from parasitic worms, bacteria and protozoa. Your chance of getting infected is very slim. Just because it has not happened, doesn't mean it will never happen, and when it does, it's not pretty.

[bbronswyk2000]

You are off next Sunday. Come over and let's go!

Damn, made plans on Sunday. Soon buddy.

[RalphH]

I used to enjoy home made gravlax - does this pose similar risks?

[milo]

I used to enjoy home made gravlax - does this pose similar risks?

Always freeze the fish first if you are going to eat it raw.

[bigsnag]

Always freeze the fish first if you are going to eat it raw.

My Japanese friends always freeze the fish first if they want to use it for sashimi.  However,  they never freeze the eggs for ikura.  Personally I will not take that chance and will freeze the eggs from now on.

[RalphH]

Gravlax is cured for 2 or more days in a dry marinade of salt sugar and various herbs and spices. Best I can find while there's no guarantee it's as foolproof as cooking to 140d, there are no recognized health authority warnings.