How to Make Sushi Roe
An effortlessly and simple recipe using trout eggs, resulting in a truly satisfying culinary experience bursting with flavour and colour.
Equipment
- cookie sheet cooling rack
- Colander or fine mesh strainer
- bowl
- cheesecloth
Ingredients
- 2 fresh trout with roe sacks
- ¼ cup sea salt
- 1 quart water
- liquid smoke optional
- smoking gun optional
Instructions
- Obtain fresh fish with roe. Common fish with edible roe include trout, salmon, or any other fish known for its roe.Carefully remove the roe sacs from the fish. You can do this by gently cutting along the belly and extracting the roe.
- Place the roe sacs in a bowl of cold water. Gently rinse the roe to remove any blood or membrane.
- Position the cookie sheet cooling rack over a bowl or tray. The purpose of the rack is to allow the eggs to fall through while keeping the membrane on top.Using a knife or your fingers, carefully cut or gently pull apart the membrane that encases the roe sac. Be gentle to avoid damaging the eggs.
- Place the roe sac, along with its membrane, onto the cooling rack. The eggs will start to fall through the spaces in the rack, separating from the membrane.
- Let the roe sac sit on the cooling rack for a few minutes, allowing gravity to help the eggs drop through the openings. You may gently tap or shake the membrane to encourage the process.
- As the eggs fall through the rack, collect them in the bowl or tray placed underneath. The cooling rack acts as a sieve, separating the eggs from the membrane.
- Prepare a brine solution by dissolving salt in water. A common ratio is¼ cup of salt per quart of water. Immerse the cleaned roe in the brine solution. The salt helps preserve the roe and adds flavour. Allow the roe to soak in the brine for at least 30 minutes to several hours, depending on your preference for saltiness.
- After brining, strain the roe to remove excess liquid. You can use a colander or a fine mesh strainer.Optionally, if you want a more refined texture, place the strained roe on a layer of cheesecloth and gently wrap it to remove excess moisture.
- Storage: Place the processed roe in a clean, airtight container. Store the roe in the refrigerator. Freshly made fish roe is best when consumed within a few daysServe: Once processed, the fish roe can be served as a topping for sushi, salads, or other dishes.