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Jun 20, 2009 08:51 AM

Ideas for Whiting Roe

Picked up around a pound of fresh whiting roe. Looks like flounder or shad roe except a bit smaller----in sac membranes. Typically I would fry in butter (exploding in my face, pow!) & serve with lemon. If I can't invent or find any ideas, that will do just fine. But I'm seeking some inspiration.
Years ago, back in the 70's when I first discovered sushi during that first wave of sushi mania I recall a salted roe dish that I loved---small heavily salted sacs of......I'm not sure what kind of roe....This is the first time I've thought of that since then. I'd love to experiment
Any help?

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  1. I'm bumping this thread up, also looking for ideas on whiting roe.

    I'm curious as well as to how long you can store it in fridge after you harvest it from the fish?