how do you make salmon roe, from the point of catching the salmon.?

Question

I fish alot and have been catching salmon. Want to try to take the eggs and learn how to process them to eat.

Answer 1

I've never done salmon roe but have done shad roe. It's probably the same. Just clean the fish as usual, and pull out the row. Melt abit of butter in a skillet, add salt and pepper and fry it up turning it half way in between. It takes about 5-10 mins depending on the size of the roe. Haven't had it in years. Good eats to you!

Answer 2

Smoked Salmon Rolls with Salmon Caviar
12 APPETIZER OR 4 FIRST-COURSE SERVINGS
ingredients
4 paper-thin slices smoked salmon (about 4 ounces)
3 tablespoons thick crème frâiche
1 tablespoon minced fresh dill, plus sprigs for garnish
A few drops of fresh lemon juice, to taste
2 teaspoons prepared horseradish, to taste (optional)
1 tablespoon salmon roe


directions
Prepare a 3-by-6 inch cardboard template. Place the salmon slices on the cardboard and trim to even rectangles. Finely chop the salmon trimmings. In a small bowl, combine the trimmings with the crème frâiche, minced dill, lemon juice and horseradish; taste for seasoning.

Place a salmon rectangle on a clean work surface. Spoon 1 tablespoon of the cream mixture in a thin lengthwise line, in the center of the salmon. Roll the salmon up, lengthwise, cigar style, to enclose the cream. The two long edges of the salmon rectangle should slightly overlap. Arrange the rolls, seam side up, on a flat plate. Repeat with the remaining salmon rectangles, arranging them in a single layer on the plate. Cover with plastic wrap and refrigerate for at least 2 hours but not more than 24 hours.
NOTES TO SERVE AS BITE-SIZE APPETIZERS: With a very sharp knife, cut each roll into six bite-size pieces and garnish with dill sprigs and salmon roe. Secure with a toothpick or place each piece on a small Chinese porcelain spoon. Arrange on a platter and serve.

TO SERVE AS A FIRST COURSE: Place each salmon roll on a clean work surface. With a very sharp knife, cut each roll in half. Place the two rolls, seam sides up, on each of 4 chilled salad plates. Place a thin line of salmon roe along the seams, garnish with dill sprigs and serve.