Location: In the loving grip of Mr. Congeniality.
|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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