February 7th, 2005|
Although I very, very rarely keep a trout or
steelhead, my favorite part of a trout is the
roe. In fact, my favorite part of most fish
is the roe. I have read that trout roe was
the favored food for infants and children by
the native Americans in the East.
Serving size: 1/4 cup+ per person if you are feeling generous, a couple tablespoons if you just want a taste.
Ingredients:Absolutely fresh, untainted-by-pollution trout or steelhead (most Eastern-sized trout do not have enough roe for two people, thus you may need a few).
1 whole chicken egg
Note: Chemicals in the roe will react with most metals-- this is a standard disclaimer regarding fish roe, but I've never noticed any degradation in flavor. Therefore, you should only let the roe contact non-metallic surface -- hence the mother of pearl and bone spoons provided with caviar.
Disclaimer: Consuming undercooked fish and fish roe is a health risk blah blah blah. I've been eating and serving the stuff for 10 years.
2. Add salt until egg floats in water. Be sure to stir to make sure that salt dissolves. Once egg floats, remove it and crack it over your dog's food. He'll thank you.
3. Cool water to refrigerator temperature.
3. Very carefully extract roe sack(s) from fish. Don't squeeze sacks too hard or you will damage them. The structure of the egg sacks is much like the interior of a pomegranete - not only covered in a casing, but with a "structural integrity" system dividing the roe into chambers.
4. Now the fun part. You want the individual eggs to be footloose and fancy free, not all stuck together. In the caviar factories, they have specially made sieves with holes just slightly larger than the individual eggs.
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