Re: Dried Fish Eggs Anyone?

[Guest guest]

I enjoy them raw. If you eat bread, try them with

bread and butter. Very tasty.

Roman

--- origins56 <thegrail@...> wrote:

> I am getting a pound of salmon eggs, fresh, not farm

> raised, etc. I

> wanted to dry them, as Weston Price talks about in

> the world cultures

> for women to increase their fertility. Has anyone

> dried fish eggs?

> Can you advise me on how?

>

> And/or I've never eaten fish eggs - how does one

> prepare them, if

> they are not to be dried? I want to maintain as much

> of their

> nutrients as possible. Should I just eat them raw?

>

> Thanks! Lynne

>

>

>

[Guest guest]

Salmon roe are a favorite at Sushi bars! They are usually placed on top of

a dollop of rice and encircled with Nori (paper-like seaweed) They are

somewhat salty and - yes - you can eat them raw. I have never tried to dry

them though. I think I would try an experiment by keeping a small quantity

of them in the fridge in (under) salt water that isn't too salty (made from

Celtic Sea Salt) but I don't know for certain if that would help them keep

longer. I'd keep the rest dry in a sealed container in the fridge to munch on.

-=mark=-

At 08:29 PM 12/20/01 +0000, you wrote:

>[snip]

>And/or I've never eaten fish eggs - how does one prepare them, if

>they are not to be dried? I want to maintain as much of their

>nutrients as possible. Should I just eat them raw?

[snip]

[Guest guest]

Double check the ingredients of the salmon roe at sushi bars. Most of them

use msg. I was shocked when I discovered this. Unless they are purchasing

the whole fish and removing the roe themselves it's probably loaded with msg

before it even reaches the sushi bar.

[Guest guest]

More from Lynne - well I got a pound - wow, they are quite something!

They sit in a large membrane that was obviously inside the fish,

filled with eggs. It's quite beautiful, in a wierd way. The real

challange is to separate the eggs from the membrane, which is quite

difficult, if not impossible. There is the large membrane, which I

can separte it from, but then there are additional smaller membranes

that it is almost impossible to take off. If anyone has any

tricks...? I've noticed that the membrane is the saltiest, fishist

part and a bit strong, the eggs themselves are quite nice. They give

the same energetic feeling as cod liver oil.

I modified one of Sally's recipes - I put some raw eggs in viili,

with a bit of celtic sea salt, garlic and raw honey - that was

actually pretty good. The viili and honey cut the fishy-ness.

I still wanted to dry some, and asked my local farmers' market folks

who dry food, and the salmon folks actually don't do it anymore, they

say it's too much trouble. Page 70 in Weston Price's book actually

has a picture ! when the women just laid the whole thing, membrane

and all the eggs bunched together, out in the sun. I was trying to

separate all the eggs and then dry them, laid out in one layer, in my

oven at a very low temp. But I think I'll just follow the picture and

lay out a chunk and see what happens. It may not work, but we'll see.

Anyway, for the record and anyone else who might want to try drying

salmon eggs.... Lynne

> I am getting a pound of salmon eggs, fresh, not farm raised, etc. I

> wanted to dry them, as Weston Price talks about in the world

cultures

> for women to increase their fertility. Has anyone dried fish eggs?

> Can you advise me on how?

>

> And/or I've never eaten fish eggs - how does one prepare them, if

> they are not to be dried? I want to maintain as much of their

> nutrients as possible. Should I just eat them raw?

>

> Thanks! Lynne