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Pali's Homemade Trout Caviar

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Posted On October 6, 2011

Comments

3 comments
  • Bill Goudy I now know why caviar is so expensive!! A lot of work for a small yield. Looks delicious! Very Nice video!! Thanks!
  • Pali Fisher Yeah indeed there is some work in it, the small yield is okay as you normaly don't use a whole lot and it's only good for 1-2 weeks but larger quantitys don't take much more time as the soak in the brine ect. is the same.
  • Rob Oliver I sure did enjoy watching that ,, cheers Pali was very cool to see how caviar is made. Im certainly gonna try this someday .. Cheers