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Salmon Caviar

Salmon and Sturgeon Caviar – Photo by Thor

Salmon caviar was originated about 1910 by a fisherman in the Maritime Provinces of Siberia, and the preparation is a modification of the sturgeon caviar method (Cobb 1919). Salomon caviar has found a good market in the U.S.S.R. and other European countries where it is known as “red caviar” to distinguish it from the sturgeon or “black caviar”.  Although several attempts have been made to manufacture salmon caviar in the United States, only a few firms in the Pacific Northwest have operated successfully on a commercial scale. Their product is marketed mostly in New York and other eastern cities.  A salmon-canning firm operating in the Bristol Ba area of Alaska also prepares salmon caviar, principally for export.

To be suitable for caviar, the salmon eggs must be absolutely fresh, free from blood, and of clear color and good consistency.  Large eggs do not make good caviar. Most salmon caviar is prepared from the roe of silver and chum salmon, which have been found best suited for the purpose (Jarvis 1935).

The egg sac is split and rubbed gently over a table stand with a top of half-inch mesh screen.  This mesh is just large enough to let the eggs drop through, separating them from the membrane. The eggs fall onto an online screen of fine-wire mesh leading into a large shallow box.  The eggs drain on the screen and finally slide into the box.  The eggs are cured in brine testing 90° salinometer, usually made from fine mild-cure salt.  The salmon eggs are stirred occasionally with a wooden paddle to insure thorough mixing and equal absorption of brine.  The brining time varies with season, temperature, and humidity, besides size, consistency, and freshness of eggs.  The time required varies from 15 to 30 minutes.  The packers determine the sufficiency of cure by noting the change in consistency of the eggs.  The interior must coagulate to a certain jelly-like consistency but the eggs must not be shrunken.  After brining the eggs are dipped from the vat, placed on wire-meshed screens and drained overnight, or for a period of about 12 hours.

After draining, the eggs are filled in small kegs holding about 100 pounds and lined with vegetable parchment paper.  The kegs are covered and allowed to stand until the eggs settle.  The headspace caused by settling is then filled with more caviar, the kegs are headed, and put in chill storage at 34° to 36° F. until shipped.  They are shipped under refrigeration.  The caviar is repacked in glass by large wholesale dealers in the eastern part of the United States.  Nappy glass jars, holding 2 to 4 ounces are probably the most widely used containers.  To obtain the maximum preservation the containers should be held at temperatures not higher than 40° F. or less than 29° F., which may keep the caviar in good condition for a year.

Salmon Caviar Russian Method

Chum and pink salmon are used most widely. Caviar may also be made from silver-salmon roe.  Chinook salmon is not favored because of the large size of the eggs.  The roe sacs are slit and rubbed over a screen to separated the eggs from the membranes.  The eggs are then mixed in a concentrated salt brine (sp. gr. 1.200), previously boiled, and cooled to a temperature of from 13° to 18° C. (55.4° to 64.6° F.). The volume of brine should be three times that of caviar.  Salt requirements are the same as for sturgeon caviar.  The salting time varies as follows: In the Amur district, it is from 8 to 10 minutes for the best grade caviar; in the Kamchatka district, 12 to 14 minutes.  For second grade caviar the time is 10 to 12 minutes in the Amur area, and 14 to 15 minutes in Kamchatka.

When sufficiently salted the caviar is allowed to stand for 12 hours to allow the brine to drain off and to permit uniform penetration of salt.  Dry borax and urotropian are then added and distributed uniformly by mixing.  Olive or cottonseed oil is added in small amounts and mixed with the caviar to prevent the grains from sticking and to give the product a more glossy, attractive appearance.  The salmon caviar is then packed in barrels, which have been coated inside with a mixture of paraffin and wax, in equal parts.  The sides and bottoms of the barrels are covered with parchment soaked in concentrated brine, then with cotton cloth impregnated with vegetable oil.  Low-temperature storage is necessary for salmon caviar if it is to be preserved for any length of time.

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Quotations

Thou, Oh God, do sell unto us all good things at the price of labour.

— Leonardo Da Vinci

The Treasure of Abbot Thomas – from Ghost Stories of M.R. James

I

Verum usque in præsentem diem multa garriunt inter se Canonici de abscondito quodam istius Abbatis Thomæ thesauro, quem sæpe, quanquam adhuc incassum, quæsiverunt Steinfeldenses. Ipsum enim Thomam adhuc florida in ætate existentem ingentem auri massam circa monasterium defodisse perhibent; de quo multoties interrogatus ubi esset, cum risu respondere solitus erat: “Job, [...] Read more →

The Age of Chivalry

CHAPTER 1 – Introduction

KING ARTHUR AND HIS KNIGHTS

On the decline of the Roman power, about five centuries after Christ, the countries of Northern Europe were left almost destitute of a national government. Numerous chiefs, more or less powerful, held local sway, as far as each [...] Read more →

The History of Witchcraft in England – The Beginnings

The Beginnings of English Witchcraft

It has been said by a thoughtful writer that the subject of witchcraft has hardly received that place which it deserves in the history of opinions. There has been, of course, a reason for this neglect—the fact that the belief in witchcraft is no longer [...] Read more →

Penal Methods of the Middle Ages

CHAPTER I

PENAL METHODS OF THE MIDDLE AGES

Prisons as places of detention are very ancient institutions. As soon as men had learned the way to build, in stone, as in Egypt, or with bricks, as in Mesopotamia, when kings had many-towered fortresses, and the great barons castles [...] Read more →

Country House Essays Book Now in Print

Country House Essays, the book is now in print. This is an eclectic collection of both original, and historical essays, poems, books, and articles created for our loyal reader hear at CountryHouseEssays.com. It is jam packed with reprints of articles from this website. The cost is $49.95 for this massive [...] Read more →

Clarivoyance by C.W. Leadbeater

Theosophical Society, Adyar, Madras, India, 1890

CLAIRVOYANCE

by C. W. Leadbeater

Adyar, Madras, India: Theosophical Pub. House

[1899]

CHAPTER IX

METHODS OF DEVELOPMENT

When a men becomes convinced of the reality of the valuable [...] Read more →

Westminster Confession of Faith – 1646

CHAPTER I. Of the Holy Scripture.

Although the light of nature, and the works of creation and providence, do so far manifest the goodness, wisdom, and power of God, as to leave men inexcusable; yet are they not sufficient to give that knowledge of God, and of his will, which is necessary [...] Read more →

Growing Muscadine Grapes in Tennessee

The University of Tennessee in Knoxville, Tennessee has a long heralded tradition of assisting farmers and growers through it’s Agricultural Extension Service. The following bulletin entitled Grape Growing in Tennessee discusses the Muscadine variety of grapes among others. Muscadine grapes are often found growing wild in Tennessee. On my grandfather’s West Tennessee [...] Read more →

Platform of the American Institute of Banking in 1919

Resolution adapted at the New Orleans Convention of the American Institute of Banking, October 9, 1919:

“Ours is an educational association organized for the benefit of the banking fraternity of the country and within our membership may be found on an equal basis both employees and employers; and in full appreciation [...] Read more →

Parting Words to Kate from The Sloop of War, Jamestown

Sloop of War Jamestown – Photo from book The Official Records of the Union and Confederate Navies, Series 1, Vol. 3.

Several years ago, I purchased a small memory book entitled Album of Love from the mid 1800s.

Much like scrap books of today, these books were used to keep [...] Read more →

Historic authenticity of the Spanish SAN FELIPE of 1690

Model of San Felipe

Reprinted from FineModelShips.com with the kind permission of Dr. Michael Czytko

The SAN FELIPE is one of the most favoured ships among the ship model builders. The model is elegant, very beautifully designed, and makes a decorative piece of art to be displayed at home or in [...] Read more →

The Late Rev. H.M. Scarth

H. M. Scarth, Rector of Wrington

By the death of Mr. Scarth on the 5th of April, at Tangier, where he had gone for his health’s sake, the familiar form of an old and much valued Member of the Institute has passed away. Harry Mengden Scarth was bron at Staindrop in Durham, [...] Read more →

Classic Restoration of a Spring Tied Upholstered Chair

This video by AT Restoration is the best hands on video I have run across on the basics of classic upholstery. Watch a master at work. Simply amazing.

Tools:

Round needles: https://amzn.to/2S9IhrP Double pointed hand needle: https://amzn.to/3bDmWPp Hand tools: https://amzn.to/2Rytirc Staple gun (for beginner): https://amzn.to/2JZs3x1 Compressor for pneumatic [...] Read more →

A History of the Use of Arsenicals in Man

The arsenicals (compounds which contain the heavy metal element arsenic, As) have a long history of use in man – with both benevolent and malevolent intent. The name ‘arsenic’ is derived from the Greek word ‘arsenikon’ which means ‘potent'”. As early as 2000 BC, arsenic trioxide, obtained from smelting copper, was used [...] Read more →

Books Condemned to be Burnt

BOOKS CONDEMNED TO BE BURNT.

By

JAMES ANSON FARRER,

LONDON

ELLIOT STOCK, 62, PATERNOSTER ROW

1892

———-

WHEN did books first come to be burnt in England by the common hangman, and what was [...] Read more →

U.S. Plant Variety Protection Act – Full Text

UNITED STATES PLANT VARIETY PROTECTION ACT

TITLE I – PLANT VARIETY PROTECTION OFFICE Chapter Section 1. Organization and Publications . 1 2. Legal Provisions as to the Plant Variety Protection Office . 21 3. Plant Variety Protection Fees . 31

CHAPTER 1.-ORGANIZATION AND PUBLICATIONS Section 1. Establishment.2 There is [...] Read more →

The Master of Hounds

Photo Caption: The Marquis of Zetland, KC, PC – otherwise known as Lawrence Dundas Son of: John Charles Dundas and: Margaret Matilda Talbot born: Friday 16 August 1844 died: Monday 11 March 1929 at Aske Hall Occupation: M.P. for Richmond Viceroy of Ireland Vice Lord Lieutenant of North Yorkshire Lord – in – Waiting [...] Read more →

Here’s Many a Year to You

” Here’s many a year to you ! Sportsmen who’ve ridden life straight. Here’s all good cheer to you ! Luck to you early and late.

Here’s to the best of you ! You with the blood and the nerve. Here’s to the rest of you ! What of a weak moment’s swerve ? [...] Read more →

The Hunt Saboteur

The Hunt Saboteur is a national disgrace barking out loud, black mask on her face get those dogs off, get them off she did yell until a swift kick from me mare her voice it did quell and sent the Hunt Saboteur scurrying up vale to the full cry of hounds drowning out her [...] Read more →

The Billesden Coplow Run

Smith, Charles Loraine; The Billesdon Coplow Run, Leicestershire

*note – Billesdon and Billesden have both been used to name the hunt.

BILLESDEN COPLOW POEM

[From “Reminiscences of the late Thomas Assheton Smith, Esq”]

The run celebrated in the following verses took place on the 24th of February, 1800, [...] Read more →

The Kalmar War

The Kalmar War

From The Historian’s History of the World (In 25 Volumes) by Henry Smith William L.L.D. – Vol. XVI.(Scandinavia) Pg. 308-310

The northern part of the Scandinavian peninsula, as already noticed, had been peopled from the remotest times by nomadic tribes called Finns or Cwenas by the Norwegians and Lapps [...] Read more →