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Old 11-11-2010, 11:05 AM   #11
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Times (and prices) do change. When I was a youngster trout fishing in Colorado, we used salmon eggs as bait. A jar about the size a baby food jar sold for 19 cents.
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Old 11-11-2010, 12:54 PM   #12
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Quote:
Originally Posted by Bigjim68 View Post
Times (and prices) do change. When I was a youngster trout fishing in Colorado, we used salmon eggs as bait. A jar about the size a baby food jar sold for 19 cents.
Hohoho! not any more.
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Old 11-11-2010, 02:17 PM   #13
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I'm sure glad you've decided to join us, moltogordo...your original post is fascinating and your photos are great! Good for you for making everything from scratch....and kudos to your mom for inspiring you
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Old 11-11-2010, 03:34 PM   #14
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Originally Posted by mollyanne View Post
I'm sure glad you've decided to join us, moltogordo...your original post is fascinating and your photos are great! Good for you for making everything from scratch....and kudos to your mom for inspiring you
Ditto what Mollyanne said!
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Old 11-23-2010, 05:16 AM   #15
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Glad to be here. I'll be more in evidence after the next month or so. I'm actually a professional violinist/conductor, and this is my busy season. I put myself through school ages ago as a professional photographer/darkroom rat, so I'll post some photos, too.

My interest in cooking was not only because of my Mother, but because I've been doing the hunter/gatherer thing since I was a boy. (I'm in my late 50's now).

I'll be passing on a few recipes I've developed for fish and game, especially. I don't keep secret anything I cook - hey, it's our hobby, eh? And don't worry - I'll be snaffling a few of yours, too!

Thanks for the replies.
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Old 11-23-2010, 09:28 AM   #16
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Nice photos. I love caviar.
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Old 11-23-2010, 04:02 PM   #17
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Those are some outrages prices. Have no information on real caviar, but salmon row you can get very inexpensive, for example

here


As far as so called red caviar goes, Peter Pan is by far the best one there is.
I get it here in the store for the same price, so I cannot guarantee above souse.
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Old 11-24-2010, 09:09 AM   #18
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I meant to say "Source "
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Caviar made from Trout! Hi. My first real post. I'm an amateur chef (my Mom was a real one) and I'm working on a recipe book that features cuisine of the BC Central Plateau (I live in Prince George) As I hunt and fish, I have a whack of experience in these areas, and I thought I'd start off by sharing some. I make my own caviar. The procedure is quite simple: Trout skeins (eggs) kosher salt 250 ml pickling jars Separate the eggs from the skeins in a non-reactive seive of some kind. Rinse thoroughly. Take your jars (sterilized, of course) and put in a layer of about 1/4" of eggs. Follow by sprinkling on about 1/2 tsp salt. Then more eggs, and more salt, until you fill the jar about 3/8" or so below the top. Place the lid on loosely, and put the jar in the refridgerator. Open the top every day twice (don't leave it on airtight! The caviar might spoil!) and let it cure for about 10 days or so. Trout caviar is delicious, I feel better than salmon, better than lumpfish and only a notch below utility grade beluga. But the source for eggs is spawning fish, which you are going to have to catch yourself in the Spring. The rest of the fish is not great at that time of year, but can be smoked and the carcass used for stock for chowder or dashi, quite successfully. Here are a couple of pictures of presentation, with blinis, homemade pepper crackers and sour cream! [img]http://www.pbase.com/moltogordo/image/129909171.jpg[/img] [img]http://www.pbase.com/moltogordo/image/129909176.jpg[/img] Thanks for looking in! 3 stars 1 reviews
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