Fish eggs medley
Tarama, caviar, lumpfish roe or salmon eggs … You have all kind of colours to suit all tastes and budgets. Very festive, they are mostly used for appetizers canapés .
Is it good for my health?
They are very nutritious because fishes are sometimes overfed to allow their eggs to grow. Their strength lies in their exceptional level of vitamin D and phosphorus. Good to know, the lumpfish roe are the less caloric.
What are the different varieties?
Caviar is produced by sturgeons. The beluga type is the biggest and is the most demanded caviar. Most of the world production is in Iran, but in recent years a small region in France, Aquitaine, has been successfully selling its own production.
Lumpfish eggs, meanwhile, are from North Atlantic, named after the fish. They are placed into brine, colored and spiced.
Tarama is a Greek and Turkish specialty. It is a mixture made of mullet or cod roe, lemon, oil and bread. You can also have salmon eggs or herring eggs.
Practical tip
Tarama, lumpfish roe and salmon eggs can be stored several days in the refrigerator, whereas the caviar has to be eaten entirely after opening of the box.
Unusual …
Eggs or roe from sturgeons represent up to 25% of the mass of beluga!
And once in the kitchen?
As a starter, fish eggs go very well with smoked salmon and cream flavored with a few drops of lemon and chives. It can also flavored a sauce to accompany fish or shellfish.
When is the season?
From October to February.
Photo credit: Shutterstock
