Note 109 — INDEX

No. 109. Fish Roes.—Roes and spawns are but different names given to the eggs found in the female fish. The male has a roe, usually called the milt, but it is doubtful if it has any edible value, though in some of the recipes of old times we find it is occasionally utilized in the making of sauces, dressing, etc. The roe of the shad is now esteemed a delicacy, though formerly considered of little value. The haddock roe ranks next in commercial importance, but we believe there are others superior to it if not equal to those of the shad. Nearly all are eatable when in condition and that of the striped bass is a favorite with foreigners. As a rule the roe is in best condition when the fish is most desirable for the table. The shad is best in the spring, the time varying with the location when caught. Only the roe of a perfectly fresh fish is really good. Fish roes should be handled carefully to keep from breaking. Soak in salted water for a few minutes before cooking, always wiping dry, if large they should be parboiled before frying, and then if very large split in two after parboiling.