Dear Listers,
I am currently working with a Japanese Sushi products manufacturer who
wants to use Trout eggs for a Gunkan Sushi product. The Trout roe he has
been offered is from farmed Rainbow Trout and is supplied frozen.
He's currently using Alaskan Salmon eggs but wants to add Trout eggs to
his list of Sushi products. The Salmon eggs are virtually IQF whereas
the Trout eggs have been blast frozen in one lump (with the membrane
attached), after being harvested directly from the gutted Trout.
Does anyone know how the eggs should be treated to make them usable as a
Sushi item? The eggs need to be separated from each other and from the
sticky membrane in some way. Also, as they are going to be consumed raw,
I could do with some advice on safety. Can salt be used in the
preparation of the eggs as a preservative (as with smoked salmon)?
Maximum shelf life, as with all the other Sushi products in the range
will be 24 hours at +1 to +3 C (33 to 36F).
Many thanks.
-- Huw Griffiths
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