Roe or fish eggs are an exceptionally popular delicacy, especially within Eastern Europe, Russia and Japan. You can buy currently processed roe such as caviar, and eat it as a spread; furthermore, you can purchase fresh roe at your local seafood market. Salmon roe, though not considered real eggs by enthusiasts, is an excellent tasting option. Leading quality salmon delicacy, likewise called red delicacy or salmon roe is really quite abundant and affordable. This is the kind of roe, you will most typically encounter. While purists dismiss salmon roe as too bright or salty it really consists of less salt then black caviar eggs. The taste of relies on where the roe comes from-whether it was wild caught or farmed and how it is managed after collecting (managing roe needs a bunch of care). The eggs are delicate and can ruin quite easily, meanings they must be kept at near freezing temperatures to keep their flavor undamaged.
Trout Roe – Ready to Serve
Roe is collected by harvesting female fish before spawning; the eggs are cut out and thoroughly maintained. Handling roe is a fragile affair. If you acquire a fish with roe in it, cut off the oviducts, cover them in plastic bags and freeze them till ready to eat.
You must check out the label for info on handling roe before you begin. Trout roe, while not as elegant, is simply as tasty and can be served with rye bread and butter, and cucumbers and tomatoes.