Picked up around a pound of fresh whiting roe. Looks like flounder or shad roe except a bit smaller----in sac membranes. Typically I would fry in butter (exploding in my face, pow!) & serve with lemon. If I can't invent or find any ideas, that will do just fine. But I'm seeking some inspiration.
Years ago, back in the 70's when I first discovered sushi during that first wave of sushi mania I recall a salted roe dish that I loved---small heavily salted sacs of......I'm not sure what kind of roe....This is the first time I've thought of that since then. I'd love to experiment