1. Roe Recipes
Fish roeis probably the closest a normal person will get to tasting authentic caviar
from sturgeon caught exclusively from the Black and Caspian Seas, which is salted and tinned before
exporting to gourmet stores and restaurants throughout the world. Not only are Beluga, Sterlet, Ossetra
and Sevruga caviars extremely expensive, they’re quite difficult to come by and in the case of Beluga, it is
illegal in some countries to import and sell because the variety of sturgeon that produces it is highly
endangered. These are the factors that make caviar reach up to 1,600 dollars per 100 grams but still make
it a widely sought after delicacy for the wealthy gourmet.
Fortunately for the rest of the world who cannot spend
perhaps a month’s salary on a tiny tin of real caviar,
there’s the more reasonably priced roe which
technically speaking is the same thing–fish eggs from
other kinds of fish like salmon, herring and cod. Other
sea creatures whose roe are also consumed include sea
urchin and crab.
Though the discriminating gourmet and Michelin-star
awarded chef may frown on calling any other types of
fish eggs as caviar, most do not mind this more lenient
nomenclature. Consuming it sometimes makes a diner
feel that he or she is tasting something very high class
though it can actually just be a usual everyday
ingredient in common cuisine.
A restaurant has to be careful in crafting dishes with roe
and calling it caviar since there is a level of expectation
attached to it. However, it is pretty much understood
that if “caviar” is a component in common cocktails or
dishes in a restaurant other than an expensive fine dining restaurant, then most likely that is just roe. But
that doesn’t mean it’s less delicious!
Roerecipes are actually more varied because the ingredient is not at all expensive and as such lend itself to
a lot of applications. Many countries have different ways of preparing and consuming it raw or cooked
usually with very simple ingredients and procedure. Most coastal areas consume it fresh with a splash of
lemon juice. It can also be salted and cured and consumed as a condiment or spread. Japan and Korea use
a variety from different kinds of fish to
make into sushi.
When buying fresh roe, look for a bright
orange color for the salmon variety. It
should have a pleasant odor of the sea and
not watery which indicates the individual
eggs have been broken. It is sold as
individual eggs for bigger fish species while
others are very tiny and still come in the
fishes’ ovarian membrane which may or
may not be removed prior to preparation
and consumption. Avoid soggy, specimens
with an unpleasant off odor. Because it is
highly perishable, try to use it right away or
store in the freezer for only a month or two
and in the refrigerator for only a couple
days.
Other related topics:
pliage serviettes restaurant
brouillade aux truffes
omelette aux truffes