Trout Roe

[casting call]

This weekend a few of the trout I caught were full of eggs. I took some home and looked online for some recipes and found this:

http://thenewsbase.com/2008/05/new-most-simple-delectable-recipe-for-trout-roe/

Really simple and pretty tasty on plain unsalted saltine crackers (im not one for those fancy style crackers). You may want to add less soy sauce or salt, but experiment and adjust to your taste.

Enjoy.

[anderson]

Carefully cut the roe sacks without ripping them, wash under water then dry them with kitchen roll, gently cover in professional flour, and fry. Or wash them and drop into steaming water for a few minuets. The roe from male fish is handled exactly the same but tastes better.

[midgettosser1]

The roe from male fish is handled exactly the same but tastes better.

ummmm.... what?

[seal]

ummmm.... what?

Now that is very funny!

[flybynight]

HUH, do male fish have ROE ? :EyePop: :Rolls Eyes:

[vampirebret]

HUH, do male fish have ROE ? :EyePop: :Rolls Eyes:

I was thinking the same thing.

[Wingnut]

HUH, do male fish have ROE ? :EyePop: :Rolls Eyes:


I was thinking the same thing.

http://en.wikipedia.org/wiki/Milt

Milt or soft roe also refers to the male genitalia (http://en.wikipedia.org/wiki/Sex_organ) of fish when they contain sperm, used as food.
In many cuisines, milt is served fried.
In Russian cuisine (http://en.wikipedia.org/wiki/Russian_cuisine), herring milt (молока, "Moloka") pickled the same way as the rest of the fish, but eaten separately, sometimes combined with pickled herring roe.
In Japanese cuisine (http://en.wikipedia.org/wiki/Japanese_cuisine), the milt (白子 shirako 'white children') of cod (http://en.wikipedia.org/wiki/Cod) (tara), anglerfish (http://en.wikipedia.org/wiki/Anglerfish) (anko), salmon (http://en.wikipedia.org/wiki/Salmon) (sake), squid (http://en.wikipedia.org/wiki/Squid) (ika) and pufferfish (http://en.wikipedia.org/wiki/Pufferfish) (fugu (http://en.wikipedia.org/wiki/Fugu)) are a delicacy.
In Sicilian cuisine (http://en.wikipedia.org/wiki/Sicilian_cuisine), the milt of tuna (http://en.wikipedia.org/wiki/Tuna) is called "Lattume" and is used as a typical pasta topping.
In Romanian cuisine (http://en.wikipedia.org/wiki/Romanian_cuisine), the milt of carp (http://en.wikipedia.org/wiki/Carp) and other fresh water fish is called "Lapți" (from the Latin word "Lactes") and is usually fried.

[pcuser]

This weekend a few of the trout I caught were full of eggs. I took some home and looked online for some recipes and found this:

http://thenewsbase.com/2008/05/new-most-simple-delectable-recipe-for-trout-roe/

Really simple and pretty tasty on plain unsalted saltine crackers (im not one for those fancy style crackers). You may want to add less soy sauce or salt, but experiment and adjust to your taste.

Enjoy.

You can eat the roe raw right out of the fish. Sashimi is a delicacy in Japanese cousine. I just wash it thoroughly before I eat it.

[casting call]

You can eat the roe raw right out of the fish. Sashimi is a delicacy in Japanese cousine. I just wash it thoroughly before I eat it.

Ive had the masago roll and the Tobiko (i think its flying fish roe) which was pretty tasty. But I never thought about trout roe raw.

[pcuser]

Ive had the masago roll and the Tobiko (i think its flying fish roe) which was pretty tasty. But I never thought about trout roe raw.

I've had salmon roe sushi before. Since trout are part of the salmon family, it's the same thing. Smelt roe is excellent as well.

[midgettosser1]

http://en.wikipedia.org/wiki/Milt

Milt or soft roe also refers to the male genitalia (http://en.wikipedia.org/wiki/Sex_organ) of fish when they contain sperm, used as food.
In many cuisines, milt is served fried.
In Russian cuisine (http://en.wikipedia.org/wiki/Russian_cuisine), herring milt (молока, "Moloka") pickled the same way as the rest of the fish, but eaten separately, sometimes combined with pickled herring roe.
In Japanese cuisine (http://en.wikipedia.org/wiki/Japanese_cuisine), the milt (白子 shirako 'white children') of cod (http://en.wikipedia.org/wiki/Cod) (tara), anglerfish (http://en.wikipedia.org/wiki/Anglerfish) (anko), salmon (http://en.wikipedia.org/wiki/Salmon) (sake), squid (http://en.wikipedia.org/wiki/Squid) (ika) and pufferfish (http://en.wikipedia.org/wiki/Pufferfish) (fugu (http://en.wikipedia.org/wiki/Fugu)) are a delicacy.
In Sicilian cuisine (http://en.wikipedia.org/wiki/Sicilian_cuisine), the milt of tuna (http://en.wikipedia.org/wiki/Tuna) is called "Lattume" and is used as a typical pasta topping.
In Romanian cuisine (http://en.wikipedia.org/wiki/Romanian_cuisine), the milt of carp (http://en.wikipedia.org/wiki/Carp) and other fresh water fish is called "Lapți" (from the Latin word "Lactes") and is usually fried.




And how do you prefer your milt, Art?

[NFCD I]

I've had salmon roe sushi before. Since trout are part of the salmon family, it's the same thing. Smelt roe is excellent as well.

I've been told by more than one chef not to eat any freshwater fish raw. Saltwater fish don't carry the bacteria that freshwater fish do.