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    • Great question, Mary! Just a few years ago I would have told you to go down to your local fish market to find some, but the problem is many fish markets are now passing off farmed salmon as wild caught, and you really don’t want farmed salmon roe (they’re higher in PCB’s, antibiotic and other contaminants and lower in all the supernutrients I wrote about).

      Are you part of any local co-ops that buy wild caught salmon? My milk co-op orders once a year, and I have thought about trying to contact the (trusted) fisherman they buy directly from and asking him to ship some roe with our order. Fortunately for me, though, I happened across a source thanks to a comment left on Facebook. Fish Hugger just offered an incredible deal in which they gave roe away for FREE, just pay the shipping! The catch is you had to have at least 30 pounds shipped because otherwise the roe would defrost too quickly in route. Some friends and I got together and ordered 47 pounds collectively and just split it up when it arrived. Caviar goes for something like $20 an ounce at Whole Foods, but my cost thanks to Fishhugger was about $4.50 for 8 ounces. It is an acquired taste, but I’m a happy camper right now!

  1. This is awesome, Heather! Thank you! I love seeing how confident you are becoming in front of the video too…..it is such a blessing to have this stuff recorded to help others along the way! ๐Ÿ™‚

    • Thank you, Emily! I didn’t feel confident at all while shooting this one (no pretty assistant to distract everyone from my mom hair!), but promised a mom I would so here it is. The upside is that it inspired me to get a haircut!

  2. I’ve got 20 lbs of salmon roe from that same source. My younger dd adores roe so I know it will disappear. I am wondering if there is another way to remove the membrane. I don’t like to use my tap water on any food and my filtered water is only cold. Is it helpful that the water is running or does it just have to be warm?

  3. LOL Patty, I feel the same way! That’s why I heat some water in a large pot and then pour it over the skein using a measuring cup. I used this method in the video if you want to see it done. ๐Ÿ™‚

  4. My husband has been catching lots of grey mullet recently and today we noticed lots sacs of roe in a few of the fish. They are different to salmon roe in that the eggs are much smaller and finer, but based on my research they are definitely edible. Do you think I could use them in place of the salmon roe in this recipe? Thanks!

  5. Heather, I recently put up about 1/2 gallon of roe using two similar but different techniques. The second one, utilizing hot water was SO much easier to deal with because the outer membrane stays in large pieces rather than disintegrating. I had no idea you had a tutorial! This is the directions I used and it turned out luscious! Just slightly different than yours but is seems a tad simpler:
    http://honest-food.net/2009/12/02/how-to-make-caviar/

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I'm Heather, aka The Mommypotamus. Iโ€™m a wife, mom, real food lover, research geek, and amateur homesteader. And potamus... obviously.