How do you like your eggs....... - Kayak Fishing Adventures on Big Water’s Edge

MITCHELL · 12-23-2015, 01:31 PM

Fire tiger Rapala

stoned-trout · 12-26-2015, 09:53 AM

fertilized and making more fishies...yuck...never liked caviar...but I will eat anything after several drinks even sushi

Kardinal_84 · 12-26-2015, 10:21 AM

Nice fish!

Is that a traditional salt only caviar? I'm Japanese and still find the traditional salt caviar a tad fishy.

Often we use a combination of soy sauce, sake and mirin. Much less fishy. Also the key is to know that salt whether it be salt or soy sauce is what causes the liquid to absorb inside the eggs. We have made batches with salt and white wine that ended up pretty good. Salt and coffee...not so good. Fun to experiment...

MITCHELL · 12-26-2015, 12:03 PM

Salt brine....and some olive oil for shine I'll try anything once.....lol

Harry Hill · 12-26-2015, 12:10 PM

Quote:

Originally Posted by MITCHELL

Salt brine....and some olive oil for shine I'll try anything once.....lol

you should try striper eggs, huge green egg sacks, great taste though

12-23-2015, 01:31 PM	#1
MITCHELL Sea Hunter Join Date: Nov 2011 Location: Where ever I may roam where I lay my head I call home. Posts: 2,282	Lake Jennings Fire tiger Rapala __________________ Duke Mitchell

12-26-2015, 12:03 PM	#4
MITCHELL Sea Hunter Join Date: Nov 2011 Location: Where ever I may roam where I lay my head I call home. Posts: 2,282	yes.... Salt brine....and some olive oil for shine I'll try anything once.....lol __________________ Duke Mitchell

12-26-2015, 09:53 AM	#2
stoned-trout Member Join Date: Aug 2015 Location: sandiego Posts: 52	fertilized and making more fishies...yuck...never liked caviar...but I will eat anything after several drinks even sushi

12-26-2015, 10:21 AM	#3
Kardinal_84 Alaskan Lurker Join Date: Mar 2015 Location: Anchorage, AK Posts: 73	Nice fish! Is that a traditional salt only caviar? I'm Japanese and still find the traditional salt caviar a tad fishy. Often we use a combination of soy sauce, sake and mirin. Much less fishy. Also the key is to know that salt whether it be salt or soy sauce is what causes the liquid to absorb inside the eggs. We have made batches with salt and white wine that ended up pretty good. Salt and coffee...not so good. Fun to experiment...