Re: Uses for dried salmon roe?

[Guest guest]

Where did you get this?

Here's Forristals article:

http://www.westonaprice.org/motherlinda/roe.html

Lynn

> So I just got a bag of low-temperature dehydrated wild Alaskan

salmon roe,

> and I find I'm not entirely sure what to do with it. Should I try

making

> taramosalata? Would the roe need to be rehydrated first? Any other

ideas?

>

>

>

> -

[Guest guest]

Lynn-

>Where did you get this?

http://www.livesuperfoods.com, but I tasted a tiny crumb of dried roe last

night, and the experience wasn't pleasant, so I don't know that I can

recommend it.

-

[Guest guest]

Have seen roe recipes in one of my Native American cookbooks. Will look for

which one in next few days and send what looks good.

Wanita

[Guest guest]

Wanita-

>Have seen roe recipes in one of my Native American cookbooks. Will look for

>which one in next few days and send what looks good.

Thanks. If you see anything for dried roe, that would be particularly

useful, since that's what I have.

-

[Guest guest]

At 11:35 AM 12/26/04 -0500, you wrote:

>>Have seen roe recipes in one of my Native American cookbooks. Will look for

>>which one in next few days and send what looks good.

>

>Thanks. If you see anything for dried roe, that would be particularly

>useful, since that's what I have.

You know, I've not said anything up to this point, but now I just can't

stand it any more.

, I thought I was the only person who ever bought food items BILC

(Because It Looks Cool) and then was completely at a loss of what to do

with it when I got it home. I'm glad I'm in such illustrious company,

it gives me such a warm fuzzy feeling. :-)

MFJ

Putting it in our hands gives us so much hope. ~C. Masterjohn

Masterjohn is sexy! ~Deanna of the Not-Troi Deanna's

[Guest guest]

-

>, I thought I was the only person who ever bought food items BILC

>(Because It Looks Cool) and then was completely at a loss of what to do

>with it when I got it home. I'm glad I'm in such illustrious company,

>it gives me such a warm fuzzy feeling. :-)

Illustrious, huh? <g> Well, thanks. I do buy things because they look

cool on occasion, but this was more along the lines of " it's a superfood,

maybe it'll be the magic ingredient which makes my health better, now I've

just got to figure out how to eat it " .

-

[Guest guest]

At 12:04 PM 12/26/04 -0500, you wrote:

>Illustrious, huh? <g> Well, thanks. I do buy things because they look

>cool on occasion, but this was more along the lines of " it's a superfood,

>maybe it'll be the magic ingredient which makes my health better, now I've

>just got to figure out how to eat it " .

" It's a superfood "

BILC, BIAS, pretty close, same idea heh. (the experience of determining

how to choke down a magic ingredient, however, seems far too close to my

relationship with liver, that's what was making me laugh to start with.)

On the other hand, I'm sure you all will be happy to know that that fuzzy

feeling I was having was due to lack of a shower. Now remedied. Now

I'm just warm and sweet-smelling. If only the laundry could be remedied

that quickly.

MFJ

Putting it in our hands gives us so much hope. ~C. Masterjohn

Masterjohn is sexy! ~Deanna of the Not-Troi Deanna's

[Guest guest]

,

What about powdering it and adding it to a sauce type thing. Here are some

ideas:

Marinara sauce or a strong seasoned Italian tomato sauce

A fresh garlic sauce

Adding it to bouillabaisse

A little in a cream cheese spread

A little in olive tapenade spread

You could try adding small amounts of it at first.

Hope you don't have too much of it or it didn't cost too terribly much.

I love fresh or frozen sturgeon roe. We have some locally produced which is

delicious with cream cheese and crackers or just the champagne and roe or

just chilled vodka and roe (pretty much anything is good after a few shots

of chilled vodka). LOL I'm not sure it is safe to eat though since it is

from Louisiana waters. It is gathered by the Chitimacha tribe of Native

Americans in St. Parish, Louisiana. I forget the brand name.

Connie Bernard

http://www.PandoraPads.com

Organic Cotton Feminine Pads, Tampons, Nursing Pads,

Natural Progesterone Cream, and Children's Supplements.

On-line Discount Voucher: nn242g223

[Guest guest]

>>>What about powdering it and adding it to a sauce type thing. Here are some

ideas:

Marinara sauce or a strong seasoned Italian tomato sauce

A fresh garlic sauce

Adding it to bouillabaisse

A little in a cream cheese spread

A little in olive tapenade spread<<<

How about putting it in kimchi?

Cheers,

Tas'.

" Give it to us raw and wrrrrrrrrriggling " - Smeagle, LOTR.

[Guest guest]

Tas-

>How about putting it in kimchi?

Worth a shot, I guess, but I'm afraid the taste will be *way* too

strong. I'll report back once I (eventually) try it.

-

[Guest guest]

Connie-

>Marinara sauce or a strong seasoned Italian tomato sauce

>A fresh garlic sauce

>Adding it to bouillabaisse

>A little in a cream cheese spread

>A little in olive tapenade spread

Hmm, interesting ideas. I'm going to make some fish stock and then soup or

stew soon, so maybe I'll try a little in a bowl of that, too. But the

taste of the dried roe is *very* strong, so I don't know how it'll work out.

>Hope you don't have too much of it or it didn't cost too terribly much.

Well, that's a matter of perspective, I guess. <g> I got the smallest

package they offered, half a pound, and it cost $19 plus shipping. I'm

sure I'll figure out *some* way to use it... sooner or later.

>I love fresh or frozen sturgeon roe.

Isn't that, well, caviar? Or does the roe have to be processed or aged or

something in order to become caviar?

-

[Guest guest]

Connie wrote:

>>>I love fresh or frozen sturgeon roe.

wrote:

>Isn't that, well, caviar?  Or does the roe have to be processed or aged or

>something in order to become caviar?

Nah, I think it is just fresh and no aging. Local sturgeon's eggs are

almost exactly the same flavor as beluga from Russia, the expensive stuff.

I see them at a wine shop in New Orleans frozen. My friend used to own

Cajun Caviar and sold it to his partners. The Chitamacha Indian tribe

harvests them.

There's nothing like it with a bottle of chilled mum's cordon rouge or white

star. I think Dom Perignon is a waste of money.

Oh, how I would love to have some champagne and caviar right this minute.

I'm going to have to make arrangements for that some time very soon. What a

shame I can't eat cream cheese any more. Here's the perfect menu for this.

Smoked wild salmon

Cream cheese

Capers

Diced Red onion

Caviar (black beluga or Cajun sturgeon)

Fois gras

Ripe cheeses

I'm hungry; can you tell?

Connie Bernard

http://www.PandoraPads.com

Organic Cotton Feminine Pads, Tampons, Nursing Pads,

Natural Progesterone Cream, and Children's Supplements.

On-line Discount Voucher: nn242g223

[Guest guest]

Finally got through my Native American cookbooks to find roe recipes with

not the luck I remembered. Is your roe dried in the milt or membrane? If

not, directions for rehydrating dry with milt is 5 minutes in simmering

water with 1 tsp. apple cider vinegar added. Without membrane, I'd reduce.

There's two recipes differing only between shad and herring or mackerel roe,

fresh or dried cooking times. Both say to saute in nut butter. Note on

mainating raw in vinegar, onions, spices and oil which is more modern.

Wanita

--

No virus found in this outgoing message.

Checked by AVG Anti-Virus.

Version: 7.0.298 / Virus Database: 265.6.7 - Release Date: 12/30/2004

[Guest guest]

Wanita-

>Is your roe dried in the milt or membrane?

Hmm, good question. I'll have to try to tell, though being dried, it's

just a crumbly lump.

>Both say to saute in nut butter. Note on

>mainating raw in vinegar, onions, spices and oil which is more modern.

Saute in nut butter? E.g. almond butter? That's... interesting.

-