Choupique caviar: how to prepare? | TigerDroppings.com

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ReelFun
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Member since Apr 2012
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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?







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KingRanch
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Member since Mar 2012
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re: Choupique caviar: how to prepare?








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Rod Farva
Southern Fan
Spurbury, Vermont
Member since Sep 2012
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re: Choupique caviar: how to prepare?


Throw it in your neighbor's yard





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upgrayedd
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Member since Mar 2013
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re: Choupique caviar: how to prepare?


Don't you have to cure them in salt?





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ReelFun
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Member since Apr 2012
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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.






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upgrayedd
Louisiana Tech Fan
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Member since Mar 2013
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re: Choupique caviar: how to prepare?


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





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ReelFun
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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.






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choupiquesushi
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yaton rouge
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re: Choupique caviar: how to prepare?


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





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ReelFun
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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.






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ReelFun
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Member since Apr 2012
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re: Choupique caviar: how to prepare?


here is a pretty good article on making it.

LINK






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ToulatownTiger
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re: Choupique caviar: how to prepare?


2/10. Nice try troll





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ReelFun
LSU Fan
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Member since Apr 2012
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re: Choupique caviar: how to prepare?


quote:

2/10. Nice try troll


what does that mean?






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ReelFun
LSU Fan
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Member since Apr 2012
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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
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Member since Dec 2006
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re: Choupique caviar: how to prepare?


LINK

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






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ReelFun
LSU Fan
Behind dugout
Member since Apr 2012
857 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.






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eng08
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re: Choupique caviar: how to prepare?


LINK - 1960s sports illustrated article

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






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wickowick
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Member since Dec 2006
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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.






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eng08
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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
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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.






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eng08
LSU Fan
Member since Jan 2013
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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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