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| Name: Caviar |
No. Servings = size of fish...? |
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Special Ingredients |
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Sturgeon egg sacks "membranes" |
Wood Spoon |
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1 Large pot of boiling water |
Cloth bag or non-metal strainer |
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1 new brush - medium soft
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Plain Salt...non-iodized |
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1 white onions....minced small |
1 large empty pot
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Pepper to taste |
Empty large Bowl |
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Egg separation Process |
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Carefully remove the Egg Skeins
from the female sturgeon - place the eggs in a cold place to
preserve their freshness. Process the caviar in less than 24 hrs. or
freeze it. If the eggs spoil or are left out longer than 24 hrs -
discard them. |
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Place 2 or 3 pounds of eggs skeins in an empty pot. Pour
boiling water over them to remove the substance that holds the eggs
to the skeins. Stir the egg skeins with a wood spoon and also
separate the folds of the skein to expose all the eggs to the hot
water. Continue to stir the egg skeins until the eggs start to
separate from the skeins and float to the top of the hot water. |
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Now, pour off the hot water through a strainer to catch the
egg masses. Return the eggs to an empty bowl and cover the eggs and
skeins with cold water. |
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Skim off the floating eggs to another bowl and keep covered
with cold water. Use this bowl to collect all the eggs that
eventually separate from the egg skeins. Note that membranes pieces
from the egg skeins will float to the top....remove this material
and discard. |
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Use a soft brush to remove the remaining eggs from the
skeins. Open all the folds of skein membranes
and brush out the eggs that are still attached to the
skeins. Do this under the water so that the eggs will float to the
surface - remove the eggs as they accumulate - to the holding bowl. |
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When most of the eggs have been brushed from the skeins, you
have done a good job......continue to float the eggs in cold water.
Discard the empty skeins. |
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Pick out the floating pieces of membrane from the eggs and
then pour the eggs through a strainer to separate the eggs from the
water. Put the eggs into another smaller mixing bowl. The eggs
should now be cold, clean and dry - they are ready to preserve. |
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Stir in enough salt to preserve and firm up the eggs, and to
provide the salty taste that is common to Caviar - about 6
tablespoons of non-iodized salt. Sea salt works good.
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Add 1/2 an onion "minced fine" and stir the egg/salt/onion
mixture well. The onions can be removed if their flavor is not
welcome. |
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Place the Caviar mixture in a cloth bag or nonmetal strainer
and place that inside another vessel to catch the drippings. Keep
the whole thing refrigerated overnight, allowing the last moisture
to drain away from the Caviar. When that has been done, the Caviar
may be returned to a bowl and refrigerated again. Cover to prevent
drying out. The Caviar can also be put into small jars for storage
in the refrigerator. |
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At the dining table, serve the Sturgeon-egg Caviar as a
special delicacy spread over bread or crackers. Serve the Caviar
with chopped onions, eggs, and lemon. |
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thanks and hats off to
http://www.sturgeonfishing.com/
for allowing us to use this caviar information |
Crab Casserole
