Tobiko adds crunchy texture and salty taste to the dish, not to mention artistic flair. Masago is a type of fish roe. Masago and caviar are both fish roe fish eggs from different species of fish. Both masago and caviar are used as a garnish and not as the main ingredient. Caviar is basically fish eggs also known as fish roe , from the sturgeon fish family. Pickled fish such as pickled herring is safe, because the pickling brine is not hospitable to bacteria.
The processed salted roe of sturgeons is called caviar. In picture above: tiny, whole fresh roe sacks of Baltic herring with a detail showing the individual eggs within. Top-quality processed roe must be absolutely fresh, and the individual eggs unbroken.
When bitten, they must burst easily and feel soft, not at all rubbery or hard. The roe must have a pleasant, not fishy, taste and scent, and there should not be extra liquid visible among the eggs.
Once the caviar is packed, an unopened container lasts for as long as 15 months. Once opened, the same rules as unpasteurized roe apply -- seal the container and place it in the refrigerator's bottom drawer, under an ice pack. If not eaten within seven days, discard refrigerated, pasteurized caviar.
Because of the delicate nature of sturgeon caviar, freezing it is not an option. Storing caviar at zero degrees F or below does not affect the taste of the caviar, but the process of freezing -- followed by thawing when it comes time to serve the caviar -- negatively affects the quality and texture of the roe. Fresh roe pops when you bite down. Once the roe undergoes freezing, the texture becomes mushy and the caviar loses its signature pop. Jonae Fredericks started writing in She also has a background as a licensed cosmetologist and certified skin-care specialist.
Quote from: Daumzilla on October 21, , PM. Member Offline Posts: 39 These pretzels are making me thirsty!! My experience has been that frozen, uncured roe is a mess. What usually happens is the liquid in the roe cracks or splits the egg's skin as it freezes.
You might luck out and have some salvageable roe but chances are that its going to be a gooey mess. Matt Old Timer Offline Posts: Frozen roe is usually pretty bad. When you gut a doe, remove the skeins from the fish, and immediately place in a ziploc freezer bag brought along for this purpose. When you get home, butterfly the skein like you would a chicken breast and then place skeins on a plate, on paper towel in the fridge and leave overnight.
The fridge will have a dehumidifier that will pull some moisture off the skein. At this point, you can borax the roe tough, natural looking, good for clear water or cure it with a commercial cure.
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