recipes

We made caviar from a few reds that they guys caught. It’s awesome!

We are really enjoying it – even Tom, who said “no, thanks” but then couldn’t stand to watch us enjoying something so much without trying it himself.

DJ and I searched recipies on Instructables the Food Network and YouTube (of course!) and we decided to do a double batch, testing brining before and after separating the eggs from the membranes. We didn’t see much difference, but we did see a lot of difference in the taste, based on brining time.

The eggs separated a lot easier than a previous time that I’d tried this, years ago. The freshness of the fish and cold temperature of the eggs really helped this time. We brined for about 6 minutes and that seemed to be just fine. The flavor is light and delicious and they are keeping quite well in the fridge – that is until someone pulls out the batches and crackers!

We’re looking forward to trying this with the silvers, pink and keta salmon too.

We’ve been talking about doing this for a long time: grinding up pink salmon and making burgers. It took waiting for some pinks to come in, and be caught, but we finally got one and today was the big day. Tom used his Kitchen Aid to grind the fish, after slicing out the bones, and then he fried the patties in olive oil. Trident Seafoods does this and Costco sells them, so we figured that they must be onto something.

They are!

These were awesome! Tom, Marguerita and DJ each ate one, fresh (well, the salmon had been in the fridge for a day) and we LOVED them!

Marguerita had hers plain, DJ went all out with bread, lettuce, catsup and mustard and Tom started out with a plain burger and then added Monteray Jack cheese. What a great meal, we can’t wait to try this again.

I updated the recipes page with pics of a recent canning session. Our friend Jason is visiting and he helped Tom catch enough reds to make up a batch of red salmon for canning.

The small jars on the left are heavily peppered with fresh cracked pepper – yummmmmmmm!