How to Make Paddlefish Caviar
Learn how to make paddlefish caviar with a few simple steps to create a delicious and luxurious treat that you'll be proud to serve to your family and friends.
Servings: 20 4-ounce jars
Ingredients
- 1 fresh skein or roe from one Paddlefish (caught within 72 hours)
- 1 cup salt
Instructions
- In a medium saucepan over high heat, add 1 cup of salt to 10 cups of water. Stir with a whisk until salt is fully dissolved, then remove from heat and let cool to room temperature.
- Meanwhile, set a large bowl in the kitchen sink, fill it with warm water and set a colander into it. I prefer using a plastic colander because it's gentler on my knuckles and fingers when breaking up the fish eggs.
- Place the skein of paddlefish roe inside the colander and allow the warmth of the water to help shrink the outside membrane of the skein and free up some of the eggs.
- Slowly pour off any cloudy water from the top of the bowl now holding the roe, being careful not to lose any precious paddlefish eggs down the drain. Now wipe out the colander so it's nice and clean, then place it into a new clean large bowl in the sink, fill it with warm water, and repeat the process again, picking out any remaining bits of membrane or tissue so you are left with a nice clean bowl of roe.
- Carefully drain the water and transfer the roe to another clean dry bowl. Add the brining liquid, gently stir, and allow to sit for about 2 ½ minutes. The longer you leave it in the brine, the saltier it will taste.
- Drain off the brining liquid through a colander, then transfer the eggs to a paper towel-lined rimmed baking sheet and gently spread them out into a single layer to dry.
- Place the roe in 4-ounce glass jars with tight-fitting lids and store it in the refrigerator for up to 2 weeks.
