Fish eggs, such as the large salmon roe you might be served at a sushi restaurant or the tiny black pearls of caviar often served on a blini with creme fraiche, are off the menu for many people who haven't acquired the taste. But daring palates that savor the salty flavor and unique texture of fish eggs are also getting a potent boost of nutrients, including vitamin B-12 and omega-3 fatty acids. However, like all good things, fish eggs should be eaten in moderation because they are high in sodium and cholesterol.
Fish Eggs can make spaghetti taste more texture,such as this fish eggs:
Seasoned Capelin Roe(Masago)
Storage Time: 2 years
Storage Condition: Keep frozen at -18℃ or below
Using: Sushi, spaghetti, salad
Ingredients: Capelin roe, salte
Origin: Shanghai, China
So how to cook fish eggs spaghetti?
1 tbsp olive oil
1 onion, chopped
1 garlic clove, chopped
1 tsp paprika
400g can of chopped tomatoes
1l chicken stock (from a cube is fine)
240g pack frozen seafood mix, defrosted
handful of parsley leaves, chopped, and lemon wedges to serve
Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.
Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it’s all heated through and the pasta is cooked, then season to taste. Sprinkle with parsley, fish eggs and serve with lemon wedges.