Cleaning and Storing

• 1). Wash the roe thoroughly under cool running water. Place in an airtight container. Fresh roe will keep in the refrigerator for 2 to 3 days.
  
  
• 2). Freeze any roe that will not be consumed within 36 hours by piercing the covering with a sterilized needle in two to three places.
  
  
• 3). Dip the roe in 2 tsp. of crystalline ascorbic acid dissolved in 1 quart of cold water. Wrap in plastic film and store in an airtight container in the freezer for up to three months.
  
  

Cooking Methods

• 1). Use roe as a topping for a sushi roll. Marinated herring roe or flying fish roe are common garnishes.
  
  
• 2). Grill lightly salted smelt, stuffed with roe. Serve as an appetizer.
  
  
• 3). Dredge white roe in seasoned flour and fry in oil until the coating turns golden. Dredge darker roe in seasoned cornmeal. Fry in a small amount of butter. Stuff a fish with roe before baking. Seasonings commonly used are salt, pepper and garlic powder.
  
  
• 4). Add roe to a vinaigrette salad dressing. This adds an elegant touch to an otherwise simple salad.