Milt or soft roe also refers to the male genitalia of fish when they contain sperm, used as food. In many cuisines, milt is served fried. In 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, the milt (白子 shirako 'white children') of cod (tara), anglerfish (anko), salmon (sake), squid (ika) and pufferfish (fugu) are a delicacy. In Sicilian cuisine, the milt of tuna is called "Lattume" and is used as a typical pasta topping. In Romanian cuisine, the milt of 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?
11-22-2013, 11:23 AM
NFCD I
Quote:
Originally Posted by pcuser
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.