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Salmon roe can be a regular delicacy at the urban dinner table

BOB HALLINEN

If you routinely catch your own salmon, you might have some salmon roe sacs, or skeins, in the freezer, and you might be wondering what to do with them. Roaming Alaska bloggers Barbra and Jack Donachy (Motto: "Living well off the beaten path") have some answers for you in a post at AlaskaPublic.org

 

Like fire opals lit from within, freshly cured salmon eggs are ready to be served as ikura sushi, sprinkled on a bowl of rice (ikuradon), as a seafood garnish, with cream cheese and rice crackers, or simply gobbled by the spoonful!

At $40 to $50 a pound wholesale (and more expensive than that at the grocery store, when you can find it), cured salmon roe is not a regularly featured food in most kitchens. But if you catch your own salmon – or are friends with someone who does – it can be. Although the process of curing fresh salmon roe is somewhat time consuming, it is not difficult, and with patience almost anyone can turn out a sushi-grade batch of this delicacy.

Get the how-to at AlaskaPublic.org: Ikura -- Curing Salmon Eggs.

 



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