Homemade Salted Pike Roe

Name: Homemade Salted Pike Roe
Cook time: 24 h 15 min
Total time: 24 h 15 min
Yield: 1 dish
Ingredients: Water; Pike roe; Himalayan salt; Olive oil

Pike roe is salted in cooled brine and rested in the refrigerator. The roe provides protein and fat, so a small serving fits a low-carb diet. The recipe makes five servings.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Water	Water	Ingredient quantity for Water in ml
Include ingredient: Pike roe	Pike roe	Ingredient quantity for Pike roe in g
Include ingredient: Himalayan salt	Himalayan salt	Ingredient quantity for Himalayan salt in g
Include ingredient: Olive oil	Olive oil	Ingredient quantity for Olive oil in g

	Product release:	770
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
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Cooking time, minutes

1 15
	Heat on the stove	10
		5
	Chill in the refrigerator	1

Macronutrients in 100 g

Proteins	5.6
Digestible proteins	5.6
Fats	1.6
Plaid	0
Net carbohydrates	0
Calories	34 kcal
Indexes
Glycemic index	0
Glycemic load	0
Insulin index, II	2.9
Disease inflammatory index, DII	-0.04
Antioxidant, ORAC	2

Calories per dayGenderGrowth

Weight loss	Detention	Set
3%	3%	2%
972	1350	1620

BJU

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Add more carbohydrates Reduce the amount proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
B2	1012102351

Minerals

Nutrient	% of RDA
Copper	1171171052397035
Chlorine	515151625113
Sodium	313131602914

Lipids

Nutrient	% of RDA
Cholesterol	77727?14

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Servings: 5 (1 serving ≈ 154 gram)

Digestion time: 2 hour

Complete protein: ✔

Remove the roe from its membrane. Place the ingredient Pike roe (150 g) in a deep bowl, cover with cold water (600 g), and gently whisk so the membranes collect on the whisk. Repeat the rinsing three times and drain.

For the brine, heat the water (600 g) with Himalayan salt (15 g), then cool it to 40 °C. Cover the roe with the brine for 5 minutes, transfer it to a sieve, and let all liquid drain. Mix the roe with olive oil (5 g), place it in a clean jar, and refrigerate for 24 hours.

Published: 23.07.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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