Ikura

[Celine Allan]

What are the signs that salmon roe is getting old?

Thanks,

Celine

[spam]@world.std.com Blair P. Houghton]

Celine Allan <ciss...@earthlink.net> wrote:
>What are the signs that salmon roe is getting old?

Minnows.

--Blair
"Hope this helps."

[Shad]

Surface of each egg is no longer smooth.
Dehydration and saltiness.
Smells a little bit "too" fishy.

Shad

"Celine Allan" <ciss...@earthlink.net> wrote in message
news:3C5F6116...@earthlink.net...

[Celine Allan]

Shad wrote:

Well, it didn't smell bad but the eggs' surfaces were indented a bit and
I could see a small circle of a darker orange color pooled together
within each egg. I ate one of them and it was noticeably saltier than
usual, so I skipped the other one. I had a feeling that they were trying
to pass some of the older stuff off on me. :(

Celine

[David Lutjen]

"Celine Allan" <ciss...@earthlink.net> wrote in message
news:3C5F6116...@earthlink.net...

> What are the signs that salmon roe is getting old?

Starts to lose its sparkle; looks dried out; fresh taste is gone.

You should be able to keep ikura for 10-14 days in the cold section of your
refrigerator. Always keep it covered and it helps to apply a saran wrap
cover over the top surface of the ikura.

[Gastronome]

>Surface of each egg is no longer smooth.
>Dehydration and saltiness.
>Smells a little bit "too" fishy.

Ugh. Just realized that, unfortunately, I've "been there."

Super salty.. and with a chemical taste to boot, though perhaps that has
something to do with the processing.

Also, the eggs get sticky and "soupy".. maybe they leak? (reverse osmosis or
something like that...?)

A guy I know (Dan) had ikura so fresh in Chicago that one fell out and actually
bounced.

I rarely order more than one set of ikura. I will if it's exceptionally good.

[Dan Logcher]

Gastronome wrote:

> >Surface of each egg is no longer smooth.
> >Dehydration and saltiness.
> >Smells a little bit "too" fishy.
>

> Also, the eggs get sticky and "soupy".. maybe they leak? (reverse osmosis or
> something like that...?)
>
> A guy I know (Dan) had ikura so fresh in Chicago that one fell out and actually
> bounced.
>
> I rarely order more than one set of ikura. I will if it's exceptionally good.

Yes, that was at Hatsuhana. Ikura so fresh the eggs bounced around like
little balls, not even a dimple showing. It was the best tasting ikura I've had.

Oh, I went to Tsunami in Brookline finally, but Eddie was not there that night.
We still had a great meal, very nice sized pieces too. And amaebi with the
heads fried. Unfortunately, no uni or ikura than night. I guess they get their
deleveries on Friday.

--
Dan

[Celine Allan]

Dan Logcher wrote:

> Yes, that was at Hatsuhana. Ikura so fresh the eggs bounced around like
> little balls, not even a dimple showing. It was the best tasting ikura I've had.

I am extremely jealous.

Celine

[Dan Logcher]

Celine Allan wrote:

And I miss it too.. I went to the NYC Hatsuhana, but their ikura wasn't as
good as that one time in Chicago. Everything I had fantastic, not just because
I was billing it to Smith Barney.

--
Dan

[tkee...@aol.com]

On 5-Feb-2002, blair[no spam]@world.std.com (Blair P. Houghton) wrote:

> >What are the signs that salmon roe is getting old?
>
> Minnows.

That is perhaps the funniest line I've heard in years.. Thanks, I didn't
even see it coming!

Fred*

[Christopher Browne]

<yoda>
Funny, it is.

Some truth in it there seems to be.
</yoda>

I've had some roe in the fridge for about a month. I was expecting it
to have _long_ gone bad by now, as would happen if I kept a chunk of
tuna around for that long. It may not be as good as it was, but it
does not appear to be _frightening_...
--
(concatenate 'string "aa454" "@freenet.carleton.ca")
http://www3.sympatico.ca/cbbrowne/rdbms.html
C is almost a real language. (see assembler) Even the name sounds like
it's gone through an optimizing compiler. Get rid of all of those
stupid brackets and we'll talk. (see LISP)

[spam]@world.std.com Blair P. Houghton]

Christopher Browne <cbbr...@acm.org> wrote:
>I've had some roe in the fridge for about a month. I was expecting it
>to have _long_ gone bad by now, as would happen if I kept a chunk of
>tuna around for that long. It may not be as good as it was, but it
>does not appear to be _frightening_...

I watched someone on a cooking show (Great Chefs, IIRC)
using Mullet Roe.

The stuff looked like two long bars of brown soap connected
by a string at one end. And cut like it.

Of course, anything that ugly has got to taste good, right?

Right?

--Blair
"RIGHT?"