Caviar & Fish Roe (Preparation, Collection, Canning)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesCaviarFishRoeFromScratchCollectionCanningLuxurySeafood
Nutrition (per serving)
70Calories
12 gProtein
0 gCarbs
2 gFat
0 gSugar
1000 mgSalt
Ingredients
- 500 g Fresh fish roe (sturgeon for caviar, salmon/trout for ikura)
- 30–50 g (6–10% of roe weight) Sea salt (non-iodized)
- for rinsing Cold water
Method
- Collection: Harvest roe sacs from fresh, mature female fish (e.g. sturgeon for true caviar) — use sustainable sources or farmed fish.
- Gently rinse roe sacs in cold water → pat dry.
- Separate eggs: push roe through fine screen or mesh (1–2 mm holes) over bowl → eggs fall through, membrane stays behind.
- Rinse separated eggs in cold salted water (2% salt solution) 1–2 min → drain → pat dry.
- Cure: toss eggs with sea salt → mix gently → let sit 10–30 min (longer for firmer texture).
- Rinse lightly → drain well → pack into sterilized jars → top with thin oil layer or more salt.
- For canning: pack salted roe in sterilized jars → seal → process in pressure canner 100 °C (212 °F) 30 min (follow USDA guidelines for low-acid foods).
- Store refrigerated up to 6–12 months (unopened canned) or 2–4 weeks (opened) — luxurious homemade caviar or fish roe.
Match meals to your macros
Find meals that fit your calorie and protein targets, free.
Try it free in BmarchaiMore from Bmarchai Recipes
Mauritanian Meat Pies
900 kcal · 90 g proteinPoulet au Coco Soup Dessert
950 kcal · 95 g proteinShirin Chai Oatmeal
880 kcal · 80 g proteinHotate Dashi
890 kcal · 90 g protein
Pad Thai Sauce (Classic Tamarind-Based)
120 kcal · 2 g protein
Sawsawan (Filipino Universal Dipping Sauce)
40 kcal · 2 g proteinGeneral fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.