Thursday, January 7, 2010
Salmon roe gems
I recently discovered that Whole Foods sells wild salmon roe in small jars for $11. When we consider how important fish eggs were in traditional cultures for children and pregnant/lactating women, I feel the expense is justified though it's hard to swallow the environmental implications of eating anything from as far away as Alaska. A small jar can last a few weeks, and we will not be eating this regularly, though I hope in the next few weeks to find some good sources of wild roe from local anglers/fishmongers, and save it in some way to last throughout the year. (Traditionally, it was dried for preservation. It can also be frozen or canned.)
I enjoy mine on crackers with raw milk sour cream, while Oliver eats his mixed with sour cream, from a small bowl using his very own little spoon. He eats this with great gusto!
The saturated fat in the cream works synergistically with the mono-unsaturated fats in the fish eggs to allow for optimal absorption of all the available nutrients (we see this instinctive wisdom in traditional dishes, like the Greek spread taramosalata, which uses cream and roe). Just the color alone is a feast for the eyes -- in more ways than one!