Homemade Dried Salted Cured Fish Roe 自製魚子幹
I have been anxious to try making our own Homemade Dried Salted Cured Fish Roe 自製魚子幹. When we discovered fresh fish roe at the market we finally got a chance to experience the transformation of roe through the process of preservation and fermentation.
- Prep time
- 1 hr
- Cook time
- 31 min
- Yield
- 10 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 8-10 fresh fish roes
- 1/4 cup salt
Instructions
- 1
Wash fish roe in cold water. Using a spoon edge, pick off and discard any large veins, taking care not to break the skin.
- 2
In a shallow dish, generously salt roes and leave in fridge for 1 hour.
- 3
Rinse salt off and lay out on a chopping board. Cover with another chopping board and then weigh top down with heavy pots or whatever is handy.
- 4
Leave for 3 hours in a cool place to press out juices.
- 5
Remove the weights and top board.
- 6
Place on a clean dry tray and leave in a sunny, open to air area, covering with a mesh against insects. Turn over every hour on the first day of drying and then 5 times a day for 5-7 days or until the roes are completely dry and yet still flexible if you press into it.
- 7
To roast with flame, slice dried roe into bite sized pieces.
- 8
Pour a half cup of chinese rice or sorghum wine into a small bowl or teacup and touch the surface of the alcohol with lighted match. The alcohol will start to burn.
- 9
Skewer one piece of dried roe on a stainless steel skewer and roast over the alcohol flame until the edges are browned.