I catch far more trout than I eat. In fact, I don't bring fish home all that often. I do keep a couple of fish occasionally. My fishing partner usually keeps a fish or two and last time I saw him walking to the truck with his catch I decided I'd keep a couple too, if I hooked up again. It seems like once you make a decision to keep a fish, you don't get another one. My luck held and I kept two fish, one was a 16" hen full of eggs. I guess if I'd have looked closer I would have noticed the fish was a hen and I probably would have released her. Instead, I whacked her on the head with a rock only to realize what I'd done when I gutted her stream side. I decided to keep the eggs to make trout caviar following Hank Shaw's instructions over at Honest-Food.net.
A zoologist friend told me that there was a danger of parasites - broad fish tapeworm (Diphyllobothrium latum). From what I read, trout caviar is the most popular caviar in Finland and freezing it for three days will kill the tapeworm larvae. The larvae themselves are rather large (1/4" to 3/4") and trout caviar sold in Finland is carefully inspected and/or frozen before being sold. Not sure how the freezing process affects the taste - texture seemed fine - but I was happier to have frozen it.
Following Hank's lead, I used mine as an accent on baked trout. Next time I think I'll try this recipe for blinis with caviar and sour cream.
