Fish roe

Fish roe is the eggs of fish; caviar usually means salted roe from sturgeon, though the word is also used more loosely for other fish eggs. Salmon roe and lumpfish roe are familiar alternatives.

Pat it dry, season it and fry gently in a little oil or butter for a few minutes on each side, until hot all the way through and opaque. Handle the sacs carefully so they do not split; smaller pieces cook faster.

Only eat roe raw if it has been sold as suitable for eating raw and kept properly chilled. Otherwise, cook it until steaming hot throughout; raw roe can carry food-poisoning germs or parasites.

Keep fresh roe covered in the coldest part of the fridge and use it promptly, ideally within a day or two. Freeze it if you will not use it in that time, then thaw it in the fridge and cook it soon afterwards.

Serve cooked roe with lemon, toast or boiled potatoes; its rich, savoury flavour also works with eggs and fresh herbs. Salmon roe is often spooned over blinis or sushi just before serving.

For a salty pop on blinis or salads, use finely chopped capers or olives; they give a similar savoury lift but not the burst of fish eggs. For a closer match, use another edible fish roe, such as salmon roe.

Fish roe has more protein per 100 g: 25 g, compared with 18 g in cod. Cod is much leaner, with 0.6 g fat per 100 g, compared with 2.3 g in fish roe.