Alutiiq dried, smoked and half-dried fish (tamuuq, kupcuunaq, kac'amaasaq)
Kodiak salmon, halibut and cod cut as seg'aq and hung on an initaq rack to become tamuuq, with kac'amaasaq and kupcuunaq named as different results.
Alaska salmon roe caviar
Salmon roe caviar
Salmon roe is separated from skeins and treated in two salt-water stages using a University of Alaska Extension formula.
What this caviar is
Salmon roe caviar is made by separating the individual eggs from the skeins of a salmon and treating them in a salt-water brine. The eggs are firm, translucent and orange, with a clean salt flavour. The University of Alaska Extension documents this regional product, and this method follows its formula.
The page describes the home process only. Salted roe is made across many salmon-fishing regions, and the source does not claim an exclusive origin for this formula.
Sources for this section
How the brine works
The first brine loosens the membrane that holds the eggs in their skeins and begins to draw water out of them. The second, weaker brine treats the separated eggs, firming them and seasoning them. The eggs must be kept cold throughout, because the salt concentration in a home cure does not prevent microbial growth under all conditions.
Research on Listeria monocytogenes in salted caviar at different salt concentrations is cited in the sources. It shows that salt does not hold the organism back in every case, which is why cold storage and prompt processing are part of the method.
Handling and storage
The skeins must be kept iced and processed within 24 hours of catch or purchase. The eggs are rinsed and drained after the second brine, and then either refrigerated or frozen.
Home canning is not an option. The source advises against canning roe, and the page follows that advice. Storage time is not validated for this batch, so the page gives no shelf life; home-salted roe is perishable and must be kept cold.
Sources for this section
History
UAF Extension documents preparation for Alaska salmon roe; not an exclusive origin claim.
Ingredients
Scaling: source batch only
Method
Risks and precautions · High risk
Listeria growth in chilled caviar
Study found growth at 7°C despite tested salt concentrations.
Hazard sourceFishborne hazards
Salt alone does not control all hazards.
Hazard sourceIce during handling and process promptly; source says within 24h.
Control sourceDo not rely on salt alone for Listeria control.
Control sourceDo not home-can; follow source storage guidance.
Control sourceDo not home-can roe.
Keep cold; salt does not prevent Listeria growth under all conditions.
Source storage advice is not proof of batch safety.
- Keep skeins iced and begin within 24h.
- Prepare first brine with 3 lb noniodized salt per gallon water; soak skeins 5 min.
- Separate eggs; make second brine with 1/2 cup salt in 2 cups water and treat up to 2 cups eggs for 5–30 min.
- Rinse and drain. Refrigerate or freeze per source; do not home-can.
Conditions
Temperature controlRefrigerated
Places
Alaska
Traditional preparation · Region evidenceThe source documents an Alaska Extension formula, not an exclusive origin.
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Sources
University of Alaska Fairbanks Cooperative Extension ServiceRecipe · Process · Safety
Salmon Roe CaviarIced skeins, process within 24h; first brine 3 lb salt/gallon for 5 min; second 1/2 cup salt/2 cups water for 5–30 min; no home canning.
Cited in: What this caviar is; How the brine works; Handling and storage
Journal of Food ScienceSafety
Listeria monocytogenes Growth during Cold Storage in Caviar with Different Salt ConcentrationsStudy found Listeria growth at 7°C under tested salt concentrations.
Cited in: How the brine works
FAO / Codex AlimentariusSafety
Code of Practice for Fish and Fishery ProductsFish hazards include parasites, histamine, pathogens and botulinum toxin.
Cited in: Handling and storage