Hi Stephanie, I don't recommend freezing the whole skein as the eggs will tend to pop more easily when you go to separate them. I haven't tried freezing before curing so I can't make any guarantees, but I think it might work. Your best bet would be to cure it first and then freeze. As for the type of salmon. It should work with any salmon that's carrying mature eggs (immature eggs will be very difficult to separate from the skein).

Thanks!!

Hi Molly, unless otherwise specified, "salt" in my recipes refers to table salt.

Hi Jim, this has a relatively low amount of salt, so it should be consumed within a few days. If you think it will take you longer to eat it, drain it after soaking for 24 hours, divide it into batches and freeze it.

Hi Steve, "dashi" is just the Japanese word for soup stock. In this context it refers to a specific type of stock that's made with konbu and katsuobushi. You can learn more about it and how to make it here: https://norecipes.com/how-to-make-dashi/

Hi Lawrence, sorry for the slow response. Yes, you'll want to drain the brine after a day. If you let it soak too long, the skin of the eggs starts to get tough. As for shelf life this brine does not contain a ton of salt, so you'll want to eat or freeze this within 5 days.

Hi we followed your recipe it turned up very well,thanks.but I have a couple.questions hope you can advise

1. After the 1 day curing do we drain the brine or keep and drain only those we wanted to serve?

2. How long can it last in the fridge?