Halibut Roe?

I got two nice sacs of Halibut Roe and just want to make sure they are OK to eat (ie not poisonous like Cabezon Roe) and see if you all had any suggestions on how to cook them up...

Thank you!!!!!!

Sincerely,

Jim

Yes they are fine to eat - my brother used to cook them up all the time until he got tired of them. In fact, if you can remove the eggs from the sack without damaging it, the sack makes a great fish sausage casing.

As for the roe, sear it in olive oil. I never though it was fantastic, personally. A flavorful marinade might help.

Andrew

Thanks for the info!!!

I am going to coat them in Zatarain's Fish-Fri and then fry them up!!!
 

Fry it up! Fry it up!

Did someone say Fry???

Dude
I do a google search for “halibut roe” and the second hit is this old post from 2009?
This is vintage stuff with 3 bonafides replying

So Jim, how did the roe turn out? I have two sacks from my last one frozen and need a cooking suggestion!

Next time you catch a female halibut shortly before spawning season, try making caviar.  Halibut caviar is sold commercially.  I've been making lake trout, northern pike, kokanee, lake whitefish, and perch caviar.  They're all good, caviar is easy to make, and I'd like to try making halibut caviar. 

Dude
I do a google search for “halibut roe” and the second hit is this old post from 2009?
This is vintage stuff with 3 bonafides replying

So Jim, how did the roe turn out? I have two sacks from my last one frozen and need a cooking suggestion!

 

Just saw this...

Oh yeah, I'm a big fan...fry it up and enjoy!

While you are it, fry up the skin too for some chicharrones to go along with the whole cooked head/collars. 

 

Sincerely,

Jim

Next time you catch a female halibut shortly before spawning season, try making caviar.  Halibut caviar is sold commercially.  I've been making lake trout, northern pike, kokanee, lake whitefish, and perch caviar.  They're all good, caviar is easy to make, and I'd like to try making halibut caviar.

That sounds like a great idea. We eat halibut roe, but it’s not that great, IMHO. What’s a good source of info on DIY caviar?

This is my recipe for salmon  but can be used for any roe.
Ingredients
1 Fresh Skein with Roe
1 gallon Hot water For rinsing
Salt Brine
1/2 cup Salt
3 cups cold water
Equipment
Large Bowl
Large holed sieve/colander
Glass Jar (for storage)

Set a large bowl in the sink, fill it with warm water and set a colander or sieve into/over it.
Make one tear along 1 skein lengthwise exposing the roe inside. Place the skein inside the colander and allow the warmth of the water help shrink the outside membrane of the skein and free up some of the fish eggs. The roe might become opaque in color, do not worry this is ok.
Gently, using your fingers continue freeing up more roe from the sack. When all of it is out, raise the sieve with the fish eggs up and down, rinsing out the impurities. Then pick out the rest of the impurities by hand. You can drain the water and add more clean water to further clean out the roe. Remove the sieve with the roe to a clean dry bowl.
Meanwhile make the brine: in a bowl that would fit the sieve inside stir 3 cups water and 1/2 cup kosher salt until the salt is dissolved.
Lower the sieve with the cleansed roe into the brine. Allow to sit for several minutes or until it is salted to your liking. Kept the roe in the brine for about 5-30 minutes. Longer its kept in the brine the saltier it will taste. I find 10 minutes is perfect.
Raise the sieve out of the brine and transfer the salmon caviar to a paper towel to absorb extra liquid. Then, transfer to a glass jar and refrigerate.

Tips....
Try to avoid using metal utensils when making caviar. Wooden spoons and glass bowls are the best since they do not oxidize the salmon roe.
If at all possible, use filtered water to clean and process the salmon roe. Fish eggs take on extra water very easy by the process of osmosis, so using chemical ladened tap water can have a negative impact on the delicate taste of salmon caviar.

What’s a good source of info on DIY caviar?

University extension services are a reliable source of information about processing and preserving food.  The Cooperative Extension Service of the University of Alaska Fairbanks has published a good brochure on making salmon roe caviar which is available at http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&ved=2ahUKEwjfwpG5oszgAhWIEXwKHTi6AhwQFjABegQIARAC&url=http%3A%2F%2Fcespubs.uaf.edu%2Findex.php%2Fdownload_file%2F1380%2F&usg=AOvVaw227DKRZONr2x4OABGWW7CT.  A little internet searching will turn up a lot of information about making caviar, such as the article on making sockeye salmon caviar which is available at http://www.sausagemania.com/CaviarMania.html, and the YouTube video available at .

How's your cholesterol level Jim? 

How's your cholesterol level Jim? 

 

Not sure...should prolly get checked again soon.   

 

Sincerely,

Jim

Dude
I do a google search for “halibut roe” and the second hit is this old post from 2009?
This is vintage stuff with 3 bonafides replying

So Jim, how did the roe turn out? I have two sacks from my last one frozen and need a cooking suggestion!

 

Just saw this...

Oh yeah, I'm a big fan...fry it up and enjoy!

While you are it, fry up the skin too for some chicharrones to go along with the whole cooked head/collars. 

 

Sincerely,

Jim

I'm really looking forward to more halibut roe this year!! Jim - do you plan on staring at sand as much as you did last year?

... I've been making lake trout, northern pike, ...

Just curious as to why it is OK to eat caviar from freshwater fish, while sushi from freshwater fish is a bad idea, even if the fish has been frozen for an eternity.