Roe or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked ingredient in many dishes, and as a raw ingredient for delicacies such as caviar.
Taramasalata or taramosalata is a meze made from tarama, the salted and cured roe of the cod, carp, or grey mullet (bottarga) mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice. While not traditionally Greek, smoked rather than cured cod's roe is more widely available in some places, and often used. Bottarga is usually much more expensive than cod's roe.
Shiraoi is a town located in Iburi, Hokkaido, Japan. As of September 2016, the town had a population of 17,759. It was established in 1867 by the feudal lords of Sendai. Most of the area of the town is forested and parts lie within the Shikotsu-Tōya National Park.
Bottarga is a delicacy of salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna. The best-known version is produced around the Mediterranean; similar foods are the Japanese karasumi and Taiwanese wuyutsu, which is softer, and Korean eoran, from mullet or freshwater drum. It has many names and is prepared in various ways.
Pollock roe, also pollack roe is the roe of Alaska pollock which, despite its name, is a species of cod. Salted pollock roe is a popular culinary ingredient in Korean, Japanese, and Russian cuisines.
The flathead grey mullet is an important food fish species in the mullet family Mugilidae. It is found in coastal tropical and subtropical waters worldwide. Its length is typically 30 to 75 centimetres. It is known with numerous English names, including the flathead mullet, striped mullet, black mullet, bully mullet, common mullet, grey mullet, sea mullet and mullet, among others.
Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to preserve food. Water is usually removed by evaporation but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation. Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food.
Donggang Township or Tungkang Township is an urban township in west-central Pingtung County, Taiwan. Located on Taiwan's western coastline, along the Taiwan Strait, it has one of Taiwan's largest fishing harbors. Dapeng Bay with its national scenic area is just south of Donggang.
Bokkoms is whole, salted and dried mullet, and is a well-known delicacy from the West Coast region of South Africa. This salted fish is dried in the sun and wind and is eaten after peeling off the skin. In some cases it is also smoked. It is sometimes referred to as "fish biltong".
Jeotgal (젓갈) or jeot (젓), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, jeotgal can range from flabby, solid pieces to clear, broth-like liquid.
A delicacy is usually a rare and expensive food item that is considered highly desirable, sophisticated, or peculiarly distinctive within a given culture. Irrespective of local preferences, such a label is typically pervasive throughout a region. Often this is because of unusual flavors or characteristics or because it is rare or expensive compared to standard staple foods.
Fesikh or fseekh is a traditional celebratory ancient Egyptian dish. It is eaten by Egyptians during the Sham el-Nessim festival in Egypt, which is a spring celebration from ancient Egyptian times and is a national festival in Egypt. Fesikh consists of fermented, salted and dried gray mullet of the genus Mugil, a saltwater fish that lives in both the Mediterranean and the Red Seas.
Cappon magro, is an elaborate Genoese salad of seafood and vegetables over hardtack arranged into a decorative pyramid and dressed with a rich sauce.
The harvesting and consuming of seafoods are ancient practices that may date back to at least the Upper Paleolithic period which dates to between 50,000 and 10,000 years ago. Isotopic analysis of the skeletal remains of Tianyuan man, a 40,000-year-old modern human from eastern Asia, has shown that he regularly consumed freshwater fish. Archaeology features such as shell middens, discarded fish bones and cave paintings show that sea foods were important for survival and consumed in significant quantities. During this period, most people lived a hunter-gatherer lifestyle and were, of necessity, constantly on the move. However, where there are early examples of permanent settlements such as those at Lepenski Vir, they are almost always associated with fishing as a major source of food.
Cortez Bottarga is a bottarga producer in Florida's Manatee County. The Company was founded by Seth Cripe who is also the winemaker and founder of LOLA Wines.
Eoran (어란) is fish roe such as mullet- or croaker-roe that is marinated in soy sauce while still in the ovary and half-dried in the sun. It is considered a delicacy in Korean cuisine.
Irini Tzortzoglou is a Greek cook and winner of the MasterChef 2019 UK TV show competition.
The Étang de Palo is a coastal lagoon beside the Tyrrhenian Sea in the Haute-Corse department on the French island of Corsica. The lagoon is largely unspoiled and is considered ecologically valuable.
