In The Bell Jar, Sylvia Plath describes eating an entire bowl of caviar by herself. Which sounds a little piggish. Certainly we would never do such a thing. No, never. The happy little seal… well, he’s not talking.
Making your own ikura (salmon roe caviar) is easy. The recipe, linked below, continues to be one of Cutterlight’s most popular.
Click here for the recipe: Ikura: Curing Salmon Eggs
This batch came from a Sockeye salmon, and although chum salmon eggs are the traditional choice due to their large size, the ripe eggs of any species of salmon or trout work well.
CutterLight 
Dug Willy will try just about anything. He’s a bit nervous about eating fish eggs.
Good to hear from you, Doug. I started out young, frying up bluegill, crappie and perch eggs after trips to Pymatuning. Used to do the same with trout, too. These salmon eggs are salty and fresh!