Grilled Fish Eggs

Epic mealtime ideas

Grilled Fish Eggs

Postby chris oak » April 8th, 2016, 4:16 pm

I got gifted some white seabass a few weeks ago and didn't want to toss the eggs. I remembered a thread about drying the eggs out in salt and also that someone said they had grilled the eggs in olive oil and they were good. EDIT: here's the thread: http://www.spearingforum.com/viewtopic.php?f=11&t=5025&hilit=yellowtail+eggs

I tried both, right now half the eggs are packed in salt in my fridge, but I also cooked up the other half. Here's what I did to cook them.

Split the roe sack in half, if you don't the flavor won't get into the egg mass.
Heat up olive oil in a pan. Dust the eggs with garlic salt and on a low heat put the eggs inside. I also covered it with a lid to keep the heat on it better and also keep the oil spattering down.

You have to keep the heat on low and when the eggs cook flip them over. Remember to cover it to help steam them till they are done. When they were done I ate some straight and they were pretty good, I also made up a mix of ketchup and wasabe and it was fantastic in that. I suspect that they will also be good in dips too.

I brought some to work and gave it to my old boss, he had made up egg salad with them and it was excellent that way. I'll definitely be trying that again.
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Re: Grilled Fish Eggs

Postby chaeki » April 8th, 2016, 5:18 pm

That looks good!
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Re: Grilled Fish Eggs

Postby Alex Ray » April 8th, 2016, 6:38 pm

Very timely post, Oak. I just gave my seven-weeks-packed-in-salt bottarga a try by grating it over pasta. Unreal. It's worth the effort, in my opinion.
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Re: Grilled Fish Eggs

Postby Westbury » April 8th, 2016, 7:55 pm

Oak,
Only you could make those look tasty!
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Re: Grilled Fish Eggs

Postby chris oak » April 9th, 2016, 11:51 am

Thanks guys.

Alex, how did you do the final dry to get it ready? Ive had mine in salt for a few weeks and keep changing it out, the egg mass is hard but not super dry like the pictures on the other thread.
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Grilled Fish Eggs

Postby Alex Ray » April 9th, 2016, 12:29 pm

I didn't do much different at the end, just keep it packed in salt with a couple dive weights on top of it on a board/plate/lid to distribute the pressure. It's still a little moist, enough so that it clumps slightly when I grate it. If yours still seems too moist in the middle I'd just leave it in salt for a couple more weeks. Mine is at the point where the salt around the egg sac now stays completely dry, that told me it was time to give it a try.
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Re: Grilled Fish Eggs

Postby John Hughes » April 18th, 2016, 8:17 pm

EEEEWWW

I think I'll pass on this one B)
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Re: Grilled Fish Eggs

Postby Donzi Paul » April 18th, 2016, 8:28 pm

John Hughes wrote:EEEEWWW

I think I'll pass on this one B)


Me too....too much salt for this old dog. :D

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Re: Grilled Fish Eggs

Postby chopper » April 20th, 2016, 9:09 am

These guys recommend a few days air drying after the salting process.

https://www.youtube.com/watch?v=3_9Hx1S07so

I still haven't tried making this yet, but am interested.

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Re: Grilled Fish Eggs

Postby Scottyboy679 » June 11th, 2016, 11:20 am

would you eat halibut eggs? I shot a halibut with a ton of eggs in it, but when i cooked them, they looked suspect. I ended up tossing them... :(
If it looks good, Eat it!

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Re: Grilled Fish Eggs

Postby chris oak » June 12th, 2016, 8:13 pm

I don't know enough about halibut eggs, you'll have to google that one. I can tell you that the outer sac might be heavily parasitized though as halibut gut is practically crawling with worms and that's pretty close to the eggs.
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Re: Grilled Fish Eggs

Postby Aussie » June 14th, 2016, 7:33 pm

Nice.

Tried cooking them recently. Failed. Miserably...
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Re: Grilled Fish Eggs

Postby WilliamDennison » August 31st, 2016, 10:18 pm

It looks delicious....!!!!
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