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Thread: Trout Roe

  1. #1

    Default Trout Roe

    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-m...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.
    Last edited by casting call; 12-09-2012 at 04:56 PM.

  2. #2

    Default

    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.
    Last edited by anderson; 01-05-2013 at 07:01 AM.

  3. #3
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    Quote Originally Posted by anderson View Post
    The roe from male fish is handled exactly the same but tastes better.
    ummmm.... what?

  4. #4

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    Quote Originally Posted by midgettosser1 View Post
    ummmm.... what?
    Now that is very funny!

  5. #5
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    HUH, do male fish have ROE ?

  6. #6
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    Quote Originally Posted by flybynight View Post
    HUH, do male fish have ROE ?
    I was thinking the same thing.

  7. #7
    Join Date
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    Quote Originally Posted by flybynight View Post
    HUH, do male fish have ROE ?
    Quote Originally Posted by vampirebret View Post
    I was thinking the same thing.
    http://en.wikipedia.org/wiki/Milt

    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.



  8. #8

    Default

    Quote Originally Posted by casting call View Post
    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-m...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.

  9. #9

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    Quote Originally Posted by pcuser View Post
    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.

  10. #10

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    Quote Originally Posted by casting call View Post
    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.

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