Comments on: Deviled Eggs & Salmon Roe

By: zidni

zidni — Tue, 30 Jun 2009 06:25:12 +0000

hm…. looks good. saliva drops.

By: Richard Nikoley

Richard Nikoley — Sun, 28 Jun 2009 10:43:32 +0000

Ana:

I'm just 2-3 blocks from Japan Town in San Jose.

By: carrie

carrie — Fri, 26 Jun 2009 13:57:27 +0000

those are awesome-looking!

By: Mom's Cafe Home Cooking

Mom's Cafe Home Cooking — Fri, 26 Jun 2009 06:00:22 +0000

What a gorgeous presentation! Very nice. I am going to look for the fresh salmon roe at the nearby fisheries. Thanks so much for this great appetizer idea.

By: Amy Wagner | Camping

Amy Wagner | Camping — Fri, 26 Jun 2009 02:30:10 +0000

Your posts about food get my taste buds going mad this looks fantastic

By: Anna

Anna — Thu, 25 Jun 2009 17:20:01 +0000

I emailed the seafood vendor from one of the local farmer's markets. They said they can arrange fresh fish eggs for me but I need to call their main location in Fullerton to pre-arrange for picking the eggs up at one of my local FMs. That will work for me. Wahoo!

By: Anna

Anna — Thu, 25 Jun 2009 10:00:04 +0000

Aren't deviled eggs great? I often bring them to communal eating events, if for no other reason than as insurance of something for me to eat. But I always make a lot because everyone seems to enjoy them so they go fast. I also like to use deviled eggs as a way point out how "ordinary" my way of eating really can be. Great idea to use nori. I've been incorporating seaweeds in more ways, too.

I just love using fish eggs, in all sorts of ways (garnish, as a main ingredient, added texture feature, etc.). One of my favorites is taramasalata, made without the traditional bread crumbs and with homemade mayonnaise.

But the eggs can get pricey using those tiny "special occasion" jars one finds in the "gourmet section" of specialty markets. I found less expensive carp roe repackaged and sold by weight at an Asian supermarket (99 Ranch Market,in the cooler case with the sashimi grade fish, but that market is at least 20 miles away and traffic can be snarly). But I think that roe had a lot of dye in it - very unnatural color. No ingredients were listed, but the label said seasoned carp eggs.

I found some jars of preserved Greek style carp roe at a Middle Eastern/Mediterranean/Arab market (also at least 20 miles away). I should have bought more for the freezer.

Despite living within a handful of miles from the Pacific coast, I haven't had much luck getting fresh fish roe from local fish markets. They usually toss the egg casings when gutting because of low demand (or the fish are already gutted before they receive them).

Where do you get your fish eggs?