Fish roe is considered a delicacy.
Fish roe is comprised of the ripe internal ovaries or full egg sacs of the female fish. Many people are familiar with caviar, which is roe from a sturgeon that has been processed and salted. Imitation caviar is roe from any other fish that has been processed and salted. If you are fortunate enough to find roe while cleaning a fish, you can use it in a myriad of dishes or eat it raw.
Instructions
Cleaning and Storing
1. Wash the roe thoroughly under cool running water. Place in an airtight container. Fresh roe will keep in the refrigerator for 2 to 3 days.
2. Freeze any roe that will not be consumed within 36 hours by piercing the covering with a sterilized needle in two to three places.
3. Dip the roe in 2 tsp. of crystalline ascorbic acid dissolved in 1 quart of cold water. Wrap in plastic film and store in an airtight container in the freezer for up to three months.
Cooking Methods
4. Use roe as a topping for a sushi roll. Marinated herring roe or flying fish roe are common garnishes.
5. Grill lightly salted smelt, stuffed with roe. Serve as an appetizer.
6. Dredge white roe in seasoned flour and fry in oil until the coating turns golden. Dredge darker roe in seasoned cornmeal. Fry in a small amount of butter. Stuff a fish with roe before baking. Seasonings commonly used are salt, pepper and garlic powder.
7. Add roe to a vinaigrette salad dressing. This adds an elegant touch to an otherwise simple salad.
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