My mom brought back a ton* of fish from her recent trip to Alaska ↓

She also brought back salmon roe, which we salted using these directions.

It turned out really well, I think. Look how shiny they are!

We’ve been using it in salmon oyako-don a lot. Any other suggestions?

* What we have in our freezer is only about a third of the salmon, halibut, and black cod (aka “butterfish”) she brought back. We also made about 4x the ikura that I’ve got in that little container. I love fish, so I feel super lucky right now, haha.