This is a 12 pound halibut from fisherman Andrew. The orange stuff at lower right is roe. I wanted to prepare it for eating, but it didn’t appear to be fully formed enough to use. Cooking with roe seems tricky. After filleting, we got six meals from the fish (4 vacuum sealed and in freezer).
About Lloyd Kahn
Lloyd Kahn started building his own home in the early '60s and went on to publish books showing homeowners how they could build their own homes with their own hands. He got his start in publishing by working as the shelter editor of the
Whole Earth Catalog with Stewart Brand in the late '60s. He has since authored six highly-graphic books on homemade building, all of which are interrelated. The books, "The Shelter Library Of Building Books," include
Shelter,
Shelter II (1978),
Home Work (2004),
Builders of the Pacific Coast (2008),
Tiny Homes (2012), and
Tiny Homes on the Move (2014). Lloyd operates from Northern California studio built of recycled lumber, set in the midst of a vegetable garden, and hooked into the world via five Mac computers. You can check out videos (one with over 450,000 views) on Lloyd by doing a search on YouTube:
This is a 12 pound halibut from fisherman Andrew. The orange stuff at lower right is roe. I wanted to prepare it for eating, but it didn’t appear to be fully formed enough to use. Cooking with roe seems tricky. After filleting, we got six meals from the fish (4 vacuum sealed and in freezer).
Lloyd –
Hard to tell consistency of roe from the picture, but you can always dry out the roe, grind it up (or mince with knife) and sprinkle over pasta. To the extent there is any flavor or brininess, it will be good, esp when combined with garlic, olive oil and a sprinkle of red pepper flacks.
Phil, how to dry out? A friend who makes a roe pate says it needs to be really fresh. I saw a photo online that specified that the eggs need to be fully formed.
Lloyd –
The Italians call this Bottarga. You basically salt cure the roe. I believe that there is a fair amount of latitude with regards to how developed the roe is (within reason), the curing just takes longer if the roe is watery. If the fish is fresh enough to eat, the roe surely is the same for salting.
Here is a link to one technique, many more out there I'm sure, Good luck!
http://fishcooking.about.com/od/smokebrine/ss/bottarga.htm
– PhilM