- How To Eat Salmon Roe
How To Eat Salmon Roe
You’ve heard that it’s packed with omega-3s, and is a heart-healthy, filling, superfood. But HOW do you eat salmon roe (and what is it)?
To be honest, until I started spending considerable time with Russian and Ukrainian immigrants, I was clueless. Caviar, roe, fish eggs - they were worlds away from what was normally served on our family's table. The taste isn't for everyone, either.
But served with a little butter on the right foods, they're a little bite of heaven.
If you're aware of the health benefits of roe and want to give them a try, keep reading...
Caviar’s Cheaper Cousin
The difference between roe and caviar is big in the world of gourmets and culinary institutions, but small when you talk with a marine biologist. Both caviar and roe are fish eggs. Salmon roe is much larger than the finer caviars, and is more readily available. If you’d love to eat like royalty without investing a fortune, salmon roe is a great way to spruce up the food at any special occasion. It’s an inexpensive alternative to true caviar, and a common food item in Eastern European cuisine.
Where Does Salmon Roe Come From?
Salmon roe, like all caviar and caviar substitutes, is harvested from female fish. In Germany, a technique of harvesting roe without killing the fish has been developed, and some roe and caviar farms around the globe are experimenting with this method.
Sold in cans or in the refrigerator section of supermarkets and specialty stores, as well as here on Wise Choice Market, salmon roe is prepared in brine, salted, frozen, crushed, mixed into pastes and spreads, or dried. Different cultures serve roe in unique preparations, but the most simple is also one of the most delicious – whole and salted or brined.
How Do You Serve Salmon Roe?
There are numerous ways to serve salmon roe. The one rule that we suggest following is to keep it cold, or at least cool. Warm or cooked roe is often unpalatable and can change the texture of the roe. To determine the quality of salmon roe, put one piece in your mouth and press it against your hard palate. It should pop and deliver a crisp, slightly fishy, slightly salty flavor. Overly salty roe or fish eggs that are too soft are not of good quality. A little oil is expected, but it should not be overwhelming.
Try the following ways of serving salmon roe:
- On canapes
- In sushi
- Mixed with a higher priced roe or true caviar in a spread
- On individual caviar spoons
- As a garnish
- With crème fraiche, salmon lox, and dill as an appetizer
- As a topping with butter on crepes, Russian rye bread, or blini
Image Credit: bsrandle on morgueFile
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