Fishing with Rod Discussion Forum

Fishing in British Columbia => The Fish Kitchen => Topic started by: phatwop on September 11, 2005, 08:44:51 PM

Title: Different Roe
Post by: phatwop on September 11, 2005, 08:44:51 PM

If you were to eat the salmon roe, which of the five species have the tastiest flavour?

Thanks.

Title: Re: Different Roe
Post by: Sam Salmon on September 21, 2005, 10:25:01 PM

Chum hands down the richest and smoothest tasting.
Then Spring then Coho.
Haven't tried the others yet

Title: Re: Different Roe
Post by: blaydRnr on September 21, 2005, 11:55:52 PM

forget eating the roe. use it for bait...catch some cohos or springs...eat them instead. :)

Title: Re: Different Roe
Post by: THE_ROE_SLINGER on September 25, 2005, 10:36:27 PM

Does the roe actually tasted good....of so whats a recipe

Title: Re: Different Roe
Post by: No_way on September 25, 2005, 11:11:44 PM

Chum Roe is the stuff that you get in sushi joints.  A lot of people really love it, not me.  Smell is the sense most closely tied to memory.  The first time I tried eating it, one egg popped in my mouth and BAM! I was 15 years old fishing Cohos and trying to get that stink out of my hands! :P

So... There is no recipe really, but if you want your first experience with it to be good, have it at a restaurant.  It's sucks that I've been turned off of it :(

 

Title: Re: Different Roe
Post by: Gooey on October 11, 2005, 10:37:59 AM

The eggs serve in sushi joints is called Ikura i believe and like sturgeon caviar, it is heavily salted. 

Bug Pumper tried some home made stuff his friend did and he really liked it.  Once again jsut single eggs.  He said his friend used a blender to get the eggs off the skien??? so I guess they were water hardened first then salted?

Title: Re: Different Roe
Post by: BwiBwi on October 14, 2005, 03:36:40 AM

How do you prepare those eggs served in Japanese restaurant?