FishNmemories
Member
Yup, you read it correctly!!
This tasty treat was passed on to me from my Dad when I was a kid. We would strip out the herring roe, very damn slowly as the roe is small in size, until we had accumulated a couple of gallons of it. Then we would layer rows of eggs and course salt in a ceramic crock to store it in. The crocks of roe and salt could be kept for several months in the "fruit room" (this is where My mom stored all her canning goods) a cool area or the fridge would do nicely as well.
When you wanted to cook some up, just soak the eggs in fresh water for several hours, changing the water a couple of times to remove as much salt as possible or to your own personal taste. Then just drain the water, dip the roe in flour, pan fry with some oil, pop them in your mouth. The roe was crunchy, but good.
As we went out and jigged up some herring earlier this month, I salted some roe overnight in a bowl and put it in the fridge (this hardens the roe and removes most of the liquids:also stops the roe from sticking to everything it touches...your fingers, the knife you use to cut out the roe, the bowl to put the eggs in, the counter top, etc). The following morning I soaked the roe in fresh water and changed the water once ( once or twice more would have helped to remove more of the salt, but I was impatient to try the roe), then dip it in flour, fried it in olive oil at medium-to-low heat for 1-2 minutes per side. I shared this delicacy with a buddy, hot, and we ate it all up...perhaps a beer to compliment the roe would have been in order, but I have not had some roe in years. It was delicious.
That is my family recipe for herring roe, if you get the chance to try some... give it a whirl, some folks loved it and some folks spit it out!!
This tasty treat was passed on to me from my Dad when I was a kid. We would strip out the herring roe, very damn slowly as the roe is small in size, until we had accumulated a couple of gallons of it. Then we would layer rows of eggs and course salt in a ceramic crock to store it in. The crocks of roe and salt could be kept for several months in the "fruit room" (this is where My mom stored all her canning goods) a cool area or the fridge would do nicely as well.
When you wanted to cook some up, just soak the eggs in fresh water for several hours, changing the water a couple of times to remove as much salt as possible or to your own personal taste. Then just drain the water, dip the roe in flour, pan fry with some oil, pop them in your mouth. The roe was crunchy, but good.
As we went out and jigged up some herring earlier this month, I salted some roe overnight in a bowl and put it in the fridge (this hardens the roe and removes most of the liquids:also stops the roe from sticking to everything it touches...your fingers, the knife you use to cut out the roe, the bowl to put the eggs in, the counter top, etc). The following morning I soaked the roe in fresh water and changed the water once ( once or twice more would have helped to remove more of the salt, but I was impatient to try the roe), then dip it in flour, fried it in olive oil at medium-to-low heat for 1-2 minutes per side. I shared this delicacy with a buddy, hot, and we ate it all up...perhaps a beer to compliment the roe would have been in order, but I have not had some roe in years. It was delicious.
That is my family recipe for herring roe, if you get the chance to try some... give it a whirl, some folks loved it and some folks spit it out!!
