Perch Roe

[miss_thenorth]

In the spirit of wast not want not, and in line with nourishing traditions, when hubby cleaned the fish he caught, he saved the eggs.

I am also making fish broth for the very first time.

So now I have roe, adn I am not sure what to do with it. Looking for other ideas other than the one in NT.

If you salt it, it turns into caviar (even though it is perch), you can sautee it, poach it (not wanting to try this) or you can use it in sauces.

has anyone ever used or prepared roe before?

If so , could you share? Thanks.

 

[The Vail Benton's]

Yummy!

 

[Wifezilla]

We always used roe as bait

 

[xpc]

We always used roe as bait

How do you use it as bait? isn't kinda tiny and slimy.
The thought of eating it brought a shudder and gag, I could never bring myself to eat offal or entails, well not until the 2012 holocaust anyways.

 

[big brown horse]

I eat it on my sushi.

Roe - Fish eggs. Generally, flying fish, smelt, and salmon roe are available in all sushi restaurants. "Roe" is a generic name. The roes are:

Ikura (ee-koo-rah) - salmon roe. (FYI, Ikura means How much? in Japanese) The word Ikura is shared with the Russian word Ikra meaning salmon roe.

Kazunoko (kah-zoo-noh-koh) - herring roe, usually served marinated in sake, broth, and soy sauce, sometimes served raw, kazunoko konbu.

Tobiko (toh-bee-koh) - flying-fish roe, red and crunchy, often served as part of maki-zushi but also as nigiri-zushi commonly with quail egg yolk (uzura no tamago) on top uncooked.

Masago (mah-sah-goh) - capelin (smelt) roe, very similar to tobiko but slightly more orange in colour, not as common as tobiko in North America (though often caught here). Capelin, shishamo, is also served grilled (after being lightly salted) whole with the roe in it as an appetizer.

Uni (oo-nee) - sea urchin

 

[sylvie]

Perch lay eggs in a long ribbon sac, attaching to emergent weeds.
I stocked my pond with Perch and Bluegill in 1994. The ribbons contain a lot of eggs and can be 3' long. Mine don't lay until late March or April, whenever it approaches 70* for 2 days.

 

[The Vail Benton's]

My Dad had a commercial salmon boat (the trolling kind, not the gill netting kind). Until I moved to AZ, I'd never been more than an hour and a half from the Pacific Ocean. My maternal Grandparents were from the Philipine Islands. Seafood, all kinds, had always been a staple in our house. I CRAVE it, and I appreciate all kinds. It's not for everyone I suppose, but that's okay, more for ME!!!

 

[ORChick]

I'm a west coast girl, and can't talk from personal experience, but I have read about shad roe in several of my cookbooks. Apparently an important part of Spring for many easterners. Google shad roe, and there are many sites that come up. This is one:

http://gourmetfood.suite101.com/article.cfm/shad_roe

It isn't perch, obviously, but may give you some ideas. I am very fond of the roe served in sushi restaurants, and have had "real" (sturgeon) caviar a couple of times, and that was quite lovely. Re-reading your OP, why not poach it? Sounds like the easiest thing to do with it, and it might turn out very nicely. As it is an "extra" for you, you could experiment, and not fear the waste. At the very worst I am sure the chickens would relish it!

 

[Organics North]

Don't fry it..
It splaterers all over the kitchen...as those little eggs pop.
Not so good...
Next time for me, I would be interested in trying to learn how the Japanese cure it. Because I do like roe on or in my sushi.

Or use it for fishing, place the roe in tiny little net bags then place on the hook.

Or get some chickens..

on

 

[johnElarue]

We do spicy salted cod roe on pasta topped with dry seaweed. But you've gotta be a fish lover. Not nearly as bad as it sounds. Maybe soak it in a spicy brine?

http://japanesefood.about.com/od/udon/r/tarakospaghetti.htm