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>> Herring Roe, Ideas For, Puh-Leeeeeeze! [topic: previous/next]
PostPosted: Sat Jan 14, 2012 10:07 am
MsCMSchultz


Posts: 836
Location: It's all about location.
Greetings and Salutations:

Can anyone provide any directions/hints/recipes for fresh herring roe? I have looked online and didn't find anything that was helpful.

I tried nibbling at some fresh, kinda a nonevent; tried rolling some in flour and frying in butter, another nonevent. I just can't bring myself to frying in butter and putting on buttered toast as one source suggested. (anything should taste good after all that butter!)

I pay a lot of money at the sushi bar for herring roe, but when I get it all lovely, golden, and as fresh as can be--meh. What is the difference between the roe I get fresh and the roe at the sushi bar???

Help, please? TY
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PostPosted: Mon Jan 16, 2012 9:59 am
illcatchanything2


Posts: 4414
Bait Smile
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PostPosted: Mon Jan 16, 2012 2:33 pm
Shorty


Posts: 29
Location: San Diego
http://savoryjapan.com/recipes/fish/kazunoko.html

Try this, it's the preferred Japanese preparation for 'em.
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PostPosted: Tue Jan 17, 2012 10:16 am
MsCMSchultz


Posts: 836
Location: It's all about location.
Shorty wrote:
http://savoryjapan.com/recipes/fish/kazunoko.html

Try this, it's the preferred Japanese preparation for 'em.


TY, Shorty, will try that--this year, if and when i get my hands on some herring and/or roe.
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PostPosted: Sat Feb 04, 2012 3:51 pm
FastLikANasCaR


Posts: 118
Location: Bakersfield
You must be referring to the "Milt"...just saute in butter and spread it liberally on toast.
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