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Herring Roe?

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Pat Lohmann

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Apr 13, 1998, 3:00:00 AM4/13/98
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Any recipes for preserving herring roe?

Herring (alewives) should start running here on the Cape in a few weeks,
and I'll end up with lots of roe (pickle the fish). Locals usually fry
it, but I haven't found a recipe I like that much. Any cooked roe
recipes?

I've made a kind of caviar by rinsing the roe in salted water then
packing the eggs loose in jelly jars. Tastes great on crackers, but only
keeps for a few weeks in the fridge. What's the shelf life for real
caviar?

I've tried hot smoking like shad's roe, but herring roe are smaller and
tend to dry out too much. I wonder if a fish sausage of some sort might
work?

What I would really like to make is the "kaviar" paste they sell in
Sweden. Looks like the ingredients are smoked roe (probably cod's),
potato starch and oil but I'm not sure what gives the paste its long
term stability. Any ideas?

How about tarama, the roe (carp?) used for the Greek taramsalata? I
don't think its used fresh. Any information on how its preserved?

Pat Lohmann
Woods Hole MA

nos...@spam.not

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Apr 13, 1998, 3:00:00 AM4/13/98
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On Mon, 13 Apr 1998 10:56:29 -0400, Pat Lohmann <gloh...@whoi.edu>
wrote:

>Any recipes for preserving herring roe?

>>snip<<


>
>How about tarama, the roe (carp?) used for the Greek taramsalata? I
>don't think its used fresh. Any information on how its preserved?
>
>Pat Lohmann
>Woods Hole MA

Dry salted roe is a delicacy in various cultures. In the
Mediterranean region, the roe of the gray mullet is dry salted and
pressed into blocks. It is sold as the expensive bottargo in Italy.

Jack Whelan's book "Smoking Salmon and Trout" has a rudimentary
treatise on various methods of preserving roe. This book is still in
print, formerly by Aerie Publishers in Vancouver, BC, but I think the
publishing rights changed hands recently. A search of the usenet
archives may turn up this title.

Mark Stopyro

Address replies to mark dot stopyro at juno dot com
I'm sick of all the spam crap


Alf Christophersen

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Apr 13, 1998, 3:00:00 AM4/13/98
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nos...@spam.not wrote:

>Dry salted roe is a delicacy in various cultures. In the
>Mediterranean region, the roe of the gray mullet is dry salted and
>pressed into blocks. It is sold as the expensive bottargo in Italy.

In Norway capelin roe has become very popular. But mostly we use the cod
roe, most often made spreadable.


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