Hey guys … any one have any info on how caviar is made ? The pictures of it I’m finding online make it look like my shatter that auto crumbles and crystals up in the vac chamber without whipping , but the tec I’m finding online seems to suggest I make it similar to they way diamonds are made ? Are there different ways ? Any help is a lot of help thanks guys !
Depends on the fish really. Be careful as you puncture the skin and run the knife down the belly. Take a spoon (you’ll probably need a big one) and gently scrape the eggs out. Wash them thangs off and head to market.
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are we talking about fish eggs? because if not I’m slightly irritated
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Better to cure the caviar and use it for fishing. Salmon and steelhead go crazy for that fresh cured!
And to the OP: Caviar is just fancy talk for small diamonds in sauce. Key word there is in sauce, not nucleated shatter, batter, or crumble. Small diamonds in HTE.
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I do great with rattletraps but am too impatient to sit and watch a bobber. Im scared to leave a skein out while casting because I fish off giant boulders and my poles are so expensive. I brought a male home to make caviar with once= oops. That line is asking for it.
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U get the best milk from my bull.
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Akoyeh thank you for the info ! … about the small diamonds not fishing
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could this be considered cavair? Its fresh frozen live resin sugar chunks. And if I wouldn’t have shot it into a Pyrex pan it would have been released into a Mason jar.
No. At least not in my opinion.
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Fresh frozen minus the terps. I can’t even imagine how you can get that consistency from fresh frozen. Your jar looks dry.
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It looks like shattered shatter to me. I see no real nucleation. Just looks like a busted up thick slab. No sugar. Not crumble, either. And you’re right, super dry. I wonder if it even has a nose.
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Back to cuisine talk?
Caviar with what is it considereed to be benevolent enough to eat beside a thin slice of toast?
Edit: please show pictures od this caviar you speak of…
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