I’m fortunate enough to live near the Pacific Ocean where salmon runs occur every year and to have a husband who is an avid fisherman. So, whenever he catches salmon with roe, that means we are going to make caviar. Caviar is a famous Russian delicacy that’s extremely high in protein content and therefore very nutritionally valuable. Essentially, caviar is cured fish roe. Because it’s so high in protein, it’s never eaten in quantity. The serving suggestion is to place one teaspoon of caviar on a piece of toasted bread smeared with a thin layer of butter. I prefer to eat caviar on a piece of buttered firm white bread and with a mug of sweat hot tea.
If you never had caviar before, I suggest to try it if you have a chance. The sensation of salty little fish eggs popping against your tongue is truly special. Whether you like it or not, the sensation is unforgettable. By the way, here is an interesting bit of information. Most sushi lovers are familiar with Ikura sushi, essentially a piece of sushi topped with salmon caviar. Well, the word Ikura in Japanese is a borrowed Russian word Ikra, which means caviar.
One word of advise: try to use fresh fish roe as opposed to frozen. Frozen roe is not recommended because fish eggs rupture when defrosted and cannot be cured properly.
RECIPE: Russian Salmon Caviar (Ikra)
