Salmon Caviar

Written by Jared Vincenti
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Associated with extravagance and delicacy, caviar is a dish prepared from salted and processed fish eggs. It is used as a garnish and a spread, and it is famously expensive. Traditionally, caviar is prepared from the eggs (or roe) of a sturgeon, most often captured in the Caspian Sea. However, sturgeon populations have been shrinking, and many are looking to less costly sources of caviar.

The two most successful caviars have been from whitefish and salmon. Most salmon caviar comes from the Atlantic Salmon, which is mainly raised on farms. The existence of established salmon farms makes it all the easier to come up with more abundant sources of caviar.

Preparing Salmon Caviar

Caviar is prepared from the roe of the fish, which is a large egg sac that contains many small eggs. The roe is processed, separating the eggs from the membrane that surrounds them. Everything except for the eggs is then discarded, and the eggs are soaked in a hot bath of pickling salts.

Once the eggs become gelatinous, they are removed from the solution. The goal in making caviar is to use as little salt as possible, as saltier caviars tend to also be cheaper. The eggs are then cooled and drained slowly; this step can take up to eight hours. The caviar is then refrigerated, as it spoils if left over 40°F and freezes into a worthless lump of jelly under 30°F.

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