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Roes are the eggs of fish:

  • Cod's Roes: cod's roes are washed and dry-salted for 6 - 8 hours, then rewashed, dipped in boiling water to swell them. They are then smoked. Cod's roes can be the basis for the dip, taramasalata.
  • Japanese cured roes include:
    • Hontarako are salted and dried cod's roe;
    • Karasumi is made from the roe of grey mullet or tuna, slated and pressed and dried.
    • Tarako or Momojiko is the salted roe of the Atlantic pollack.

Further Reading

Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.