Fish eggs are also known as roe. It drives me crazy when I see anglers cleaning Montana trout and perch, then tossing out the nutritious Roe. I know that eating fish eggs sounds gross but there was a time when roe was nutritious, delicious, and a delicacy.
Native peoples and pioneers once enjoyed fish eggs more than the fish. Back in the day, you ate what you had. Nothing went to waste. When cooked properly, the fresh fish roe tasted even better. Fish Roe has a salty taste that people either like or don’t.
Eating fresh fish roe is best. To process fresh roe from your catch, simply separate the skein from the eggs and rinse in cold water. Keep on ice /refrigerated until needed. I have seen canned and preserved fish roe but…
Many species of fish are also full of roe. Most Spring/spawn caught female fish are laden with eggs. Sadly, anglers just toss this tasty treat away with the rest of the fish guts. Anglers sell their expensive paddlefish roe for beer money! Rocky Mountain Caviar is cheaper than the pricey European and Russian roes.
If the eggs are called Caviar, maybe they seem more inviting. Trout, salmon, walleye, perch, shad, herring, and other fish roe is too good to waste. Native peoples and pioneers would fry the roe with bacon to make it taste great. An old shoe would be tasty if fried in bacon.
Finding inviting ways to present Fish Roe needs some creativity. Processing and presenting roe like Caviar is a start. A cute bowl with some crackers will make you look like you went all out to please your guests. Expensive caviar from sturgeons can cost hundreds of dollars a bite.
You can also add fish roe to other recipes. Here is an original recipe for the Montanans to try. Heck if you enjoy Rocky Mountain Oysters Fish eggs are a sinch.
ROCKY MOUNTAIN CAVIAR RAVIOLI (remember you will be using local yellow perch, sucker, salmon, trout, paddlefish and other native fish eggs, not protected sturgeon.
Prepare your ravioli pasta dough as usual. The filling and cooking of ravioli will stay the same as you would when making an Italian favorite.
To make the filling, use the skeins/ sacks of roe as needed. Smaller species of fish will have smaller sized eggs. Colors of eggs may also vary by species. It is best to use fresh roe.
Dice up garlic and shallots. 4 tbsp of olive oil will be used. I really enjoy an infused Olive Oil called Blood Orange. This flavored oil adds amazing flavor to any seafood. Sautee the roe and spices for 5 minutes. You can add a little salt or Old Bay seafood seasoning. A little spice is all that is needed. Now form/load your ravioli and cook as you normally would.
For the Pasta sauce, you need 2 cloves of garlic, 2 tbsp of butter, capers (drained but not rinsed), and fresh parsley. Top with grated parmesan/Romano cheese and thin lemon slices. Pine nuts and capers on top add texture and flavor.
I have served this as a main dish or as an appetizer. Place one ravioli on a sized cracker and add the sauce and garnish on top. A small dollop of sour cream can also be added.
One of my favorite ways to serve this extreme dish is in a clean oyster shell. The oyster shell becomes a small plate and is presented on an ice tray. Real shucked oysters can be nearby.
A dash or drizzle of vermouth over the ravioli will kick it up a notch. You may also prefer a drizzle of balsamic vinegar.
Use champagne, wine, or a cold Salmonfly beer to cleanse your palate between bites. This recipe also works well with a sushi fish plate.
Montanans enjoy getting spoiled occasionally. Going a little extreme makes guests and friends even more impressed and their Big Sky experience more memorable.
Expand your Big Sky horizons with this unique and flavorful recipe.
Montana Grant
