Iron Chef ey? cult classic - but those guys make anything tasty....

Not personally tried any mate. Good luck, sure someone will chime in.

I've cooked it from most of the fish I've caught. Its usually pretty tasty though it can be a bit much for some.

yeah ...

roe out of mullet or herring cooked ..

if your up north (gero area) you get big white sea urchins with little spines . the raw roe out of them is an aquired taste but i love it (too many years on boats with kiwi's)

Haven't been back to the U.K for 14 odd years but cod roe was allways on the menu in any fish and chip shop,mind you we used to eat kidneys, liver, tripe, black puddin, white puddin,shoot i'm droolin now.
Sid

yea, its good when cooked right. I like cobler roe.

aint much better then a big fresh scallop with roe on!!! mouth watering stuff that!! 

Cheers Poddy

My brother is a huge fan of any roe  - rolled in flour and egg or breadcrumbs and fried. Then he also likes sweetbreads, brains and any other offal a self respecting Labrador wouldn't eat.

Alright then - I am half convinced :)

 Might have to give it a go, fried in breadcrumbs sounds like the way to go....  Does anyone know if you have to prepare in any special way??  Or just cook the thing?

Cheers,

P

Run it through a mincer along with any skin,guts,prawn heads,crab shells put it in an ice cream container with a big sinker with 3 feet of line attached and freeze it for burley.IMO thats all its good for,at least turning it into a bottom burley bomb gives some return for it and any other leftovers

Try this

 

1 can (4 oz) of Maesri Thai red curry paste

1/2 lb. of fish roe or fish (snapper is really good)

2 Eggs

2 Kaffir Lime Leaves (cut into matchstick-sized strips)

2 teaspoons of lime juice

2 bird's eye chilies (cut into tiny pieces)

1 small can of coconut milk

1 teaspoon of fish sauce


Clean roe and mix the above ingredients into a bowl ( break out one of the smaller roes so the eggs are loose). Mix well. Pour the mixture into a pan and spread evenly. Cover it with aluminum foil and bake for 40 minutes.

You won't throw away the roe any more after you have tried this.

18 Outrage, Johnson 140hp 4stroke and 190 Outrage, 150 Mercury Verado

marlin smoked roe yum on crackers

When i was younger we used to cook up herring roe just by frying it up in the pan.Tastes pretty nice i reckon.

Caught a Redfing Perch in the Capel river once and it had a Roe the size of a potatoe in it.Thought 'Oh yeah the herring roe tastes nice so maybe give this a go'

Won't be doing that again in a hurry..tasted absolutley S#@T!

Back in the UK my Dad used to get Cod roe quite a bit.

Put it in a plastic bag and boil it for roughly 45 mins and let it cool.

It looks disgusting, but tastes nice.

Not that is much help in Oz mind.

It is fairly widespread, after all, that's what caviar is.

Of herring,no bones or scales,as the others said,great eating,also try the Salmon roe,a bit stronger but good,I have found some fish type roe strong in flavor but each to their own,Alfred is a gourmet cook from the read.I will be trying that one Alf.Sid,you forgot to mention Fagots,from the fish and chips with mushy green peas,bloody salubrious imo.Fagots are a English tradition,and Not limp wrist ed blokes. jersey,

Give herring a go! Roll the roe in flour and quickly fry! Gave it a try it was quite good.

snapper roe is great, roll in flour, salt, pepper, cook in butter

 Tailor roe is the best ive had, tried most fish too, i think the more oily the fish the better the roe