Roe

Roe

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From
Encyclopedia of Food and Cookery

Both the milt (soft roe) of male fish and the eggs (hard roe) of female fish are delicacies. Soft roes on toast, once a popular savoury course for the end of a formal dinner, make a splendid snack. Smoked roe is served like pâté with toast or brown bread and butter, and the salted, dried, pressed roe of the grey mullet, known in Greece as tarama, is used to make Taramasalata.

The salted roe of the sturgeon is, of course, that great luxury, caviar; red salmon roe (keta), also costly, is used in the same way. Salted lumpfish roe, coloured orange or black, is a less expensive substitute and is commonly available.

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