[Sca-cooks] Fish Roe

[Craig Jones]

Howdy all,

I was making my thrice-weekly pilgrimage to the local asian
grocery store which is always a voyage of discovery...

Lunch today was no different.  I've scored some fish roe
(about half a pound of it).  Not your standard caviar but 2
inch long creamy coloured organs covered with a lacy network
of bright red blood vessels.  Very soft consistency...

Could this be something functionally equivalent to a 'womb
of a luce' I've seen called for in waffre recipes? I've
played with lumpfish, salmon, urchinfish, flyingfish, and
sturgeon but this is something new...

Anyone have any good recipes for it? Maybe chinese or
japanese? 

Drakey.