Fish roe is the fully ripe internal egg masses in the ovaries. In Spain, cod and hake roe is commonly consumed in many different forms: sautéed, grilled, fried, marinated, pickled, or boiled.
In this recipe I used fresh mackerel roe, which is very tasty. Cod roe has a blander taste.
If you can’t obtain fresh roe, there are a number of brands that sell canned roe.
Apart from being very tasty, fish roe is a very healthy and nutritious food. In fact, I call it a superfood. It is packed with vitamin B12 and with omega3 fatty acids. 100g of roe contains 3119 mg omega 3 fatty acids.
Here is more nutritional information:
Serves 4 – Prep. time 10 min
bread and butter
Wash the roe under running water and pat dry.
Add a tablespoon olive oil to a pan, and fry the roe for 5 minutes on medium heat. Add some sea salt, to taste.
Place the warm roe on a buttered piece of bread (sprouted grain bread, sourdough or cereal grain bread are best). Drizzle with some lemon juice and serve right away.
Kids usually love this; so, if you have a hard time making them eat fish, try fish roe!