Herring Eggs on Kelp
A traditional Southeast Alaska Native delicacy of herring roe naturally deposited on kelp fronds, served fresh or lightly dried.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 90 kcal
Equipment
- •Sharp knife
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 4
- carbs
- 3
- protein
- 9
- calories
- 90
Instructions
- 1
Gently rinse the kelp in cold water to clean off any sand. Be careful not to wash away the eggs.
- 2
Use a sharp knife to cut the kelp into bite-sized strips.
- 3
Place the strips neatly onto a serving plate.
- 4
Serve right away with a small dish of soy sauce and lemon wedges for dipping.
- 5
If you are not eating right away, keep the kelp chilled on ice.
Chef's tips
Eat this dish fresh within a day or two of harvest to enjoy its salty crunch. It is traditionally shared with a group at spring gatherings.
Storage
Keep refrigerated and consume within 2-3 days for best texture; can also be lightly salted for longer storage.
Reheating
This dish is served cold and not reheated.
Common mistakes to avoid
- •Rinsing too hard, which washes the eggs right off the kelp.
- •Storing it for too long, which makes the eggs lose their crunch.
Serving suggestions
Cooked Herring Eggs on Kelp?
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