Fish Roe
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- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
Ingredients 2 ingredients
Method
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- For canning be sure to use roe of freshly caught fish and only such roe as is known to be good to eat.
- The roe of some fishes, such as the garfish, is not eaten.
- Clean the roe by removing the shreds and strings adhering to it and wash well in cold water, being careful not to break the roe.
- Soak for 2 hours in a brine made of 6 quarts of water and 6 ounces of salt.
- Drain and pack in hot glass jars or enameled tin cans.
- Can for the same length of time as other fish.
Plating
Cookware for this recipe
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Colander