Choupique caviar: how to prepare? | TigerDroppings.com
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ReelFun
LSU Fan
Behind dugout
Member since Apr 2012
993 posts

Choupique caviar: how to prepare?

Caught a couple huge ones this weekend and let them go. If I knew how to prepare the roe I might keep one and give it a try. Is there a way to tell if its a female. I have caught a bunch but never really look to see if they had a pouch like a sow bass has.

I read through a lot of the one about bowfin, but didn't see how to prepare the roe. Choupiquesushi ya got a recipe?


KingRanch
LSU Fan
The Ranch
Member since Mar 2012
58988 posts

re: Choupique caviar: how to prepare?


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Rod Farva
Southern Fan
Spurbury, Vermont
Member since Sep 2012
1136 posts

re: Choupique caviar: how to prepare?
Throw it in your neighbor's yard


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upgrayedd
Louisiana Tech Fan
Further on up the road
Member since Mar 2013
15064 posts

re: Choupique caviar: how to prepare?
Don't you have to cure them in salt?


ReelFun
LSU Fan
Behind dugout
Member since Apr 2012
993 posts

re: Choupique caviar: how to prepare?
quote:

Don't you have to cure them in salt?




I think you do. they are one of 3 US fish that have true caviar. but I looked through several articles on line that said it was great, lots of dollars are made selling it, but know how to on making it.


upgrayedd
Louisiana Tech Fan
Further on up the road
Member since Mar 2013
15064 posts

re: Choupique caviar: how to prepare?
So what's the difference between caviar and regular eggs?


ReelFun
LSU Fan
Behind dugout
Member since Apr 2012
993 posts

re: Choupique caviar: how to prepare?
LINK

It supposed to be Reel good. now all we have to do is find a Russian recipe for caviar and apply it to choupique roe.


choupiquesushi
LSU Fan
yaton rouge
Member since Jun 2006
13671 posts

re: Choupique caviar: how to prepare?
No clue how they make it but it is good and $$$


ReelFun
LSU Fan
Behind dugout
Member since Apr 2012
993 posts

re: Choupique caviar: how to prepare?
quote:

So what's the difference between caviar and regular eggs?



I think it is the way it's prepared. some roe is better in the process.


ReelFun
LSU Fan
Behind dugout
Member since Apr 2012
993 posts

re: Choupique caviar: how to prepare?
here is a pretty good article on making it.

LINK


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ToulatownTiger
Southeastern LA Fan
Louisiana
Member since Oct 2012
3822 posts

re: Choupique caviar: how to prepare?
2/10. Nice try troll


ReelFun
LSU Fan
Behind dugout
Member since Apr 2012
993 posts

re: Choupique caviar: how to prepare?
quote:

2/10. Nice try troll


what does that mean?


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ReelFun
LSU Fan
Behind dugout
Member since Apr 2012
993 posts

re: Choupique caviar: how to prepare?
quote:

No clue how they make it but it is good and $$$


what month do they have the most roe?


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wickowick
LSU Fan
Head of Island
Member since Dec 2006
27316 posts
Online

re: Choupique caviar: how to prepare?
LINK

The harvest season for CAJUN CAVIAR begins in early December and continues through February.


ReelFun
LSU Fan
Behind dugout
Member since Apr 2012
993 posts

re: Choupique caviar: how to prepare?
quote:

The harvest season for CAJUN CAVIAR begins in early December and continues through February.



thanks wick, sounds like we are getting in prime time. Cajun Caviar $75 for 5 oz.


eng08
LSU Fan
Member since Jan 2013
2617 posts

re: Choupique caviar: how to prepare?
LINK - 1960s sports illustrated article

Found this online, it's a basic process on sturgeon caviar.


wickowick
LSU Fan
Head of Island
Member since Dec 2006
27316 posts
Online

re: Choupique caviar: how to prepare?
quote:

In whipping up a batch of homemade caviar, it is necessary to remove the roe from a sturgeon as soon as it is killed. Do not wash the roe, because that softens the eggs, but place it in a wire sieve with openings large enough for the eggs to drop through, and gently rub it back and forth until the eggs separate from the fat and connective tissue. Care must be taken not to crush or bruise the individual eggs. At this point the eggs can be delicately washed with cool water. After the eggs have drained gently, blend in salt in proportions of 7 to 10 pounds of salt to 100 pounds of eggs. Mix thoroughly, still taking care not to crush or bruise the eggs, and in 10 to 15 minutes a froth will form on top of the mixture. Skim this off, spread the eggs on a screen, put in a cool place and let them drain for 10 to 12 hours.


Bowfin (Choupique): 16 inches minimum total length.


eng08
LSU Fan
Member since Jan 2013
2617 posts

re: Choupique caviar: how to prepare?
Yeah, sounds like a very involved process, especially with a smaller fish when compared with sturgeon.

I can see some botulism coming from this in the future...


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ReelFun
LSU Fan
Behind dugout
Member since Apr 2012
993 posts

re: Choupique caviar: how to prepare?

Thanks for the find engo8, it seems a little harder than some.

quote:

quote:
In whipping up a batch of homemade caviar, it is necessary to remove the roe from a sturgeon as soon as it is killed. Do not wash the roe, because that softens the eggs, but place it in a wire sieve with openings large enough for the eggs to drop through, and gently rub it back and forth until the eggs separate from the fat and connective tissue. Care must be taken not to crush or bruise the individual eggs. At this point the eggs can be delicately washed with cool water. After the eggs have drained gently, blend in salt in proportions of 7 to 10 pounds of salt to 100 pounds of eggs. Mix thoroughly, still taking care not to crush or bruise the eggs, and in 10 to 15 minutes a froth will form on top of the mixture. Skim this off, spread the eggs on a screen, put in a cool place and let them drain for 10 to 12 hours.







Caviar can be stored in small oaken kegs that have been scoured, dried thoroughly and allowed to cool. It can be eaten within a few hours after preparation, but its taste is improved if it is allowed to age for at least a month. Some people store it for three months. Caviar should be kept in a cool but not too highly refrigerated place. The best temperature is between 28? and 32?.

and I guess those temperatures are in Fahrenheit. that is pretty hard temperature to maintain for month or more. In Louisiana anyway. most walk-in coolers are kept at 35-40. maybe a beer cooler.....I have a old coke machine that is colder, maybe I could age a few jars in there.


eng08
LSU Fan
Member since Jan 2013
2617 posts

re: Choupique caviar: how to prepare?
Buy a chest freezer and get a new thermostat that you can control.

My buddies have been doing it for keggerators.


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