Preparation info
    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Cross our hearts and hope to die, we have made caviar, but not lately: the vagaries of the market in our region of the country have been such that we have been unable, for the years we have been developing these recipes, to lay our hands on a supply of fresh salmon roe.

But we’re telling you how to do it, anyway, in case you should have an angler kinsman or friend who is able to present you with fish eggs. Salmon roe is to be preferred for making caviar (unless, even less lik