Homemade Cured Fish Roe
A source of protein and omega-3 fatty acids, pike caviar supports cardiovascular health and enhances brain function. It has a rich flavor and is perfect for snacks.
Carefully free fresh fish roe (100 g) from its membranes. If the roe came from a freshly cleaned fish, pour boiling water over it for extra safety and immediately drain it through a fine sieve.
Add sea salt (4 g) and fold gently with a fork or spoon, trying not to crush the eggs. Dry curing preserves flavor and appearance better, so no water is added to the cure itself.
Transfer the roe to a clean container, cover, and refrigerate for about 2 hours. Small roe may cure faster, while larger eggs may need a little more time; stir and taste for salt before serving.
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