I have an abundance of salmon roe and love to eat it but want to preserve. In the picture is fresh unprocessed straight from a coho belly, various jars of frozen, and a fridge container that I marinated in soy, mirin, and sugar and have been eating from during the week!
The fresh is best as it keeps the POP. I thawed a frozen can and the flavour is good but texture changes and I'm running out of freezer room.
I have a pressure canner that I have been using for salmon trimmings and would love to know how to preserve the eggs – is this possible or would it just cook them? Don't we see shelf stable caviar and roe available in cans in stores?
by octococko
3 Comments
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I would check the Alaska board of cooperative extension
I remember my Grandma canning it for fishing bait.