Those of sturgeon are the most famous and valuable, but there are other types of fish eggs that can be used in many dishes, from appetizers to desserts
In technical terms, the fish eggs they are the female gametes of sea fish, fresh water, crustaceans and sea urchins. We discover the most widespread in the kitchen and how to use them in many recipes.
Caviar
The most famous fish eggs in the world (and also the most expensive) are those of sturgeon. The caviar, the product that comes from the processing of these eggs, very often is consumed alone, perhaps on a tart with just a little butter, to enhance the taste. It is also used in combination with the salmon, with the hard boiled eggs and in shirt, in a first course like the carbonara alla French or in a dessert like this panna cotta with Greek yogurt and even there are those who used it to dress one Pizza.
Salmon roe
The salmon eggs are red, with a very strong taste and a delicious aroma of blue fish. They contain a large quantity of Omega 3 and therefore do very well for our body. They can be consumed on canapes for a colorful and delicious appetizer, or they can be used to garnish a risotto, a soup, to give taste and delicacy to one velvety, or prepared in these crepes Russian style with yogurt.
Lompo eggs
It's "poor relatives”Of caviar, aesthetically very similar, but with a decidedly less characteristic taste. They are typical of Danish cuisine and can be eaten both raw and cooked along with other fishery products. They can be used, for example, to stuff people ravioli, with spaghetti, tagliolini. They are perfect for preparing quick snacks, canapés and bruschettas, and their sour-sweet flavor is perfect for unusual combinations (with oranges for example) and tasty flavor contrasts to bring to the table: above the boiled eggs halved or sliced, with i shrimps or together with other fish or other seafood.
The other fish eggs
There are also other fish eggs, perhaps less famous, but still very good. Let's start with the herring eggs, very widespread in Japan, with a characteristic yellow color, they are enclosed in the placenta. Very good are the spaghetti with herring eggs to prepare with the tomatoes and the risotto with lime. Very similar in flavor and shape are the cod eggs, which are also very common in Japan, where they are cooked on the grill or grilled. In Sweden, on the other hand, they are dried and form one spreadable pasta, to eat on bread.
The bottarga
There bottarga is derived from the drying and subsequent salting of mullet eggs (the common mullet) or di tuna. It can be used in the kitchen in many ways: cut into thin slices and spread on toasted bread, grated on plates, in tasty appetizers of fish, in the famous recipe with i spaghetti, in combination with other fish such as mullet, sea bream, sea bass and prawns, or in a very tasty chicken with lemon to try absolutely.
Carp fish eggs
The carp fish eggs they are yellow and of medium size, they are found united in the placenta or shelled according to the level of maturation. They are widespread in Greece, where they are called tarama and are used to prepare the famous one taramosalata: a dish consisting of tarama with lemon juice, bread crumbs, onion and olive oil, very tasty. In Italy these eggs are instead used mainly with the fresh pasta or in fish soup.
Sea urchin eggs
The eggs of sea urchin they are yellow-orange or reddish. They are a very precious food, they are eaten especially raw, in many first dishes and in sophisticated recipes, like this one with the burrata and the egg yolk.
This recipe has already been read 518 times!