[Sca-cooks] Fish Roe

[Carole Smith]

Sounds to me like you scored a roe sac.  My fisherman dad used to bring home shad in the spring when they were going upstream to spawn and mom would take the pair of sacs out of the fish to be cooked separately  They'd each be 6 - 8 inches long.  Cooked them gently under the broiler in a buttered dish, sometimes with a strip of bacon over the top.  Then squeeze a little lemon juice over it and eat it warm.  I used to fight to get some.  

  Cordelia Toser
  
Craig Jones <drakey at internode.on.net> wrote:
  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.
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