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Home Cooking

Carp roe--making caviar & scrambled roe eggs

Sam Fujisaka | Apr 16, 200707:16 PM     11

My wife went fishing the other day without me. She caught an eight pound, female, egg bearing carp. I opened the roe sacs, poached the roe gently in a wine-water court-bouillon, strained, and stored with some fish sauce and neutral oil. Today the roe in the jars tastes like caviar! I was winging it as usual. Does anyone have any suggestions as to how I could have done a better or different job?

Last night I also further cooked a quantity of the finished roe that then turned out just like/were scrambled eggs! Little soy sauce and chili--fantastic. Any experience you can share in this regard?

Previous CH threads havce had nothing to do with actually using roe from a fresh fish. Any experience and advice will be appreciated.

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