18 comments on “Ikura: Curing Salmon Eggs

  1. Pingback: Four Weeks in Prince William Sound: Week 1 – Endless Sunshine | Alaskagraphy

  2. Thanks for your easy instructions. Best that I’ve found on line and can’t wait to taste what I’ve prepared with your help.

    • Thanks for checking us out, Mary. Hope your roe comes out beautiful and tasty. One additional tip is that in our recipe, we used a relatively small amount of salt. Add a little more if desired. And let us know how it came out!

  3. Is there any other way of obtaining the fresh roe that you know of? I don’t have access through friends or my own catch, but this looks like a really fun activity and with a wonderful result! Thank you for posting this. Very interesting!

    • Some Japanese grocers carry fresh roe from time to time, but it’s usually expensive. If you live in an area where a lot of salmon are harvested, fisherman often throw away the roe. You can ask for it at the docks where they clean their catch.

  4. Thanks for this great and easy recipe. This is is by far the best method to separate eggs..thanks again for sharing this…mine turned out exactly as described and delicicous.

    • Thanks for reading, Faye. Glad to know this recipe worked for you. And if you ever want to try your hand at smoking salmon, trout or other fish to go with the eggs, give our salmon smoking recipe a go! Happy dining!

  5. I was looking for a recipe to make edible salmon roe and your amazing photos caught my eye. I followed your lesson and made wonderful ikura! I think we ended up with about five cups and have already finished half of it! My dad is Japanese and he loved it so I must have done something right! I’ve subscribed to your blog and look forward to learning as much as I can from you. My fiancé and I are in Fairbanks now, and getting ready to move to Dillingham. Can’t wait…:)

    • Thanks for the feedback, Justin! We’ve heard so many good things about Dillingham… Happy fishing and dining! By the way, if you’re into smoking salmon, be sure to check out our recipe. We’ve gotten a lot of positive feedback on it. Jack & Barbra

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