When it comes to Roe Recipes, Salmon Roe is considered a big hit offering rich flavor, velvety texture and shiny red-orange skin fish. It is very easy to prepare different recipes using roe as only few ingredients are required that too are available easily in the markets. http://www.gourmetrecipe.com http://www.gourmandia.ca http://www.gourmetrecipe.com/recipes/ingredients/seafood-recipes/roe-recipes

1. Roe Recipe
Fish roe is 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!
Roe recipes 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.

2. 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.
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