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.