Subscriber Recipe: herring milt & roe delight!

January 25, 2014

Kate Schultz implores us: don't throw out the Fish Milt (aka male roe) or Female Roe from the Herring; here is a delicious way to enjoy every part.


Fish Milt/Male Roe of Herring


Clean the pairs of fish milt and remove any offal; rinse well and gently dry.


I prick the sacs to help prevent curling, but that step is optional.   Lightly dust with seasoned flour, bread crumbs or cornmeal.


Pan fry in hot fat, taking care b/c they will splatter; don't overcook.


Serve piled up on hot buttered toast.


Yes, sounds gross, but actually quite tasty.



Female Roe from Herring


Clean, rinse and dry the pairs of roe.   Lay on a bed of salt, cover with salt, making sure that the roe don't touch each other, in a non-aluminum container.   


Place in refrigerator for 24 hours.


After 24 hours, rinse thoroughly and peel away the roe sac.   In a non-aluminimum container, soak in fresh water in refrigerator from 12-14 hours, changing the water whenever you think of it.


Pat dry.   Make a marinade of soy sauce, sugar and freshly squeezed lemon or lime juice OR rice vinegar.


Marinate the roe in the mixture overnight.   


Serve as an appetizer sprinkled with finely sliced green onion.



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