DOES ANY ONE DO ANYTHING WITH FISH ROE?
I HAVE HEARD OF IT BEING USED IN JAPANESE, GREEK AND ITALIAN CUISINES. IT IS USALLY CURED ND DRIED.PETER

[Nicko]

When I was in Greece it was smoked and then made into a paste. It was actually very good for making a smoked fish roe sauce. In France though, we just seasoned the roe with flour, then coated it with butter and fried it in butter.

[Katherine]

I always thought pan-fried roe was dry, but once I bought fresh roe, removed the membranes, added egg yolk, cream and seasoning to it and steamed it in a loaf pan. It made a tasty sort of mousse.

[UniChef]

I use Capelin roe for sushi. We make what is called an Orange Roll. It is a California Roll that is rolled in the roe.

It is very dry so it is good for this application.

[m brown]

Shad Roe in brown butter!

[Pete]

I have heard that some roe is not healthy for you. Is this true?

[Bob S]

I have never heard of a roe that is bad for you. I have heard of roe that may not be suitable for human consumption. For example, salmon roe that doesn't make the grade that they often use for bait. Where did you here this?

[Pete]

I was told this years ago when I first started cooking professionally. I didn't think that there was any truth to it, but I thought I'd ask.

The comment about some fish roe being bad for you may be related to potential contamination by toxic chemicals. Fish eggs are very oily and therefore may contain elevated levels of lipophilic contaminants such as PCBs. This process is very well documented in the scientific literature and is explicitly included in mathematical models of pollutant transfer through the food chain. I'm not aware of any other reason why some roe might be bad for you.

[Dlee]

When I was a kid growing up in the Caribbean, we use to do a lot of game fishing , from time to time we would get fish roe. It was prepared with (cut in bite size pieces) cracked blk pepper and salt and pan fried , but not too dry. We ate it with bread or crackers.
Another time I came across fish roe was when I was working at a Japanese (sushi)resturant. When we came across the roe I was asked to cut into bite size pieces salt, pepper, cornstarch, and deepfry. That we ate with a little rice and ponzu.

[This message has been edited by Dlee (edited October 23, 2000).]

[Chef David Simpson]

I use it mostly for garnishing plates.

I do not know if it counts but I just saw a iron chef episode and they made 9 meals with cod roe. looked pretty gross to me.
Danielle

**** ,
That's my kind of answer! CheftelDanielle I saw that episode and you're right it was pretty nasty. Especially the Cod Roe Ice Cream!!!!Maryeo are you listening? I always liked to cook with caviar but of course the cost was up there for the dish. Still nothing quite as elegant. So for a fraction of the cost I used to buy "pressed Caviar" which was the caviar that didn't pass muster in so far as their shape. Quality was still there but they would press them together and make a thick paste. It's a lot of fun to work with I think. I like to use Lobster Roe as a garnish. Very little taste but a lively red color which holds up well to adding to sauces also. And lastly in Alaska many fisherman would save the fresh roe from the salmon and salt them for use as bait. Many also ate them as is! Some even right there on the banks!