trout roe

[jusputtn]

Had some brown trout eggs for the first time.  Fried them in a little olive oil with a dash of salt.  They were a little chewy and had a bit of a yolk flavor.

Edited September 2, 2013 by jusputtn

[Elmo]

My parents cooks the whole fish with the roe intact.  The fishes own belly serves as a sort of an oven and infuses a little fish flavor into it as well.  Awesome.  If they don't cook the fish whole, then they take the roe out, dice it up to really fine pieces (almost to the point where it looks like it ran through a blender) and mix it in a bowl with a couple of eggs and cooks it as a soufflé.

 

The chewy part is the membrane that hold the roe together.  Sort of like a sausage casing.  You can remove it but it's tedious.

[Jeremy K]

I usually use the eggs to catch more fish and then eat those fish , to each their own i guess.