Comments on: Crispy Perch Roe

By: Slav

Slav — Sun, 26 Feb 2012 14:59:04 +0000

I am somehow surprised about all the questions and fuss aboiut it. As long as I remember and that goes a long way, I was always saving and frying the roe from any fish I caught, most of the time it was pike. By they way, I was also fryig pike liver which at big fish may be large enough to try. But roe I would never fry until it is crisp. Indeed, it will burst but also you basically destroy so many precious nutrients that are in fish eggs. I just try for as long as it takes heat to go through, as for the fish the roe will also change colour. But if it is undercooked, even better. Why are we afraid to eat fresh eggs???? To me it was always best part of fish.

By: Michelle

Michelle — Sun, 26 Feb 2012 05:58:59 +0000

My mum makes a spicy fried roe. Marinate the roe in cayenne powder, vinegar, salt and pepper (all to taste), rubbing the marinade all over, ideally overnight. Fry on a fairly high heat the next day. Tastes awesome with spiced lentils. My kind of comfort food :)

By: Deb Krause

Deb Krause — Sat, 25 Feb 2012 22:58:04 +0000

Are there any attempts at curing roe in the future?
Crispy roe sounds delicious!

By: Kevin

Kevin — Sat, 25 Feb 2012 19:41:41 +0000

Lana – I figure if you like fish, roe isn’t much of a reach. Glad to hear from ON, Lake Nipissing looks like a big and lovely lake.
Allan – thanks.
Becky – even if you only try it, it will make my day.

By: becky3086

becky3086 — Sat, 25 Feb 2012 19:27:56 +0000

Wow, how interesting. We have never kept the roe of fish for anything but we will now. Thanks.

By: Allan Suddaby

Allan Suddaby — Sat, 25 Feb 2012 18:52:29 +0000

Sounds fantastic, Kevin.

By: Lana

Lana — Sat, 25 Feb 2012 18:49:58 +0000

Fresh roe is a great source of protein and if cooked properly, it is definitely deelish!! Lake Nipissing is huge for perch, and there is a large amount of the specie in our waters (when you can’t catch the pickerel/walley). And you’re right…there is plenty of roe this time of year! Don’t knock the sack, till ya try it! :)

By: Kevin

Kevin — Sat, 25 Feb 2012 18:44:11 +0000

Deep fried roe. I like how you think.

By: Monica I.

Monica I. — Sat, 25 Feb 2012 18:41:08 +0000

How about a deep fryer?