Roe can be divided into two categories – hard roe which is the collection of eggs found in the female fish, and soft roe which is milt or sperm found in the male fish.

A delightfully easy dish to prepare and cook, Roe in Scallop Shells makes an ideal hors d’oeuvre.

The roes from many fish may be cooked and eaten on their own, although hard cod’s roe and soft herring roe are the most popular. Cod’s roc may be smoked to preserve it and increase the flavour.

Serve rocs as an hors d’oeuvrc or as a snack on toast. The hard roe of the sturgeon is the delicacy known as CAVIAR.

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