A seafood treat

I have a quite a bit of seafood in my diet. Most seafood is just standard fare in my life. There are things however that are a real treat. One of these things is herring spawn. In the wild the herring spawn on seaweed near the intertidal zone. We picked a bunch earlier this week and it is best fresh. It does not last long in the wild and to preserve it it is either dried or brined and frozen. Tonight I had it piled high on crip toasted English muffins with garlic butter on them.
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Hoo-Boy, are you in trouble when you come to Texas! :rofl2:


You will get some weight on you!

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Originally Posted by RezDog

I have a quite a bit of seafood in my diet. Most seafood is just standard fare in my life. There are things however that are a real treat. One of these things is herring spawn. In the wild the herring spawn on seaweed near the intertidal zone. We picked a bunch earlier this week and it is best fresh. It does not last long in the wild and to preserve it it is either dried or brined and frozen. Tonight I had it piled high on crip toasted English muffins with garlic butter on them.

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So is this 'Kind of Like' Herring Caviar?? :shrug:

Looks like 4 good bites of heaven.....

Okay....Five!

Sort of like caviar, but I think caviar is eggs extracted from the fish, where as this is spawned eggs. I have eaten quite a bit of fresh fish eggs as well as preserved fish eggs. I have to say the texture is completely different between fresh spawn and fresh eggs. The spawn is much more firm and they are tightly clustered together, but eggs are loose. Preserved eggs and preserved spawn are both quite a bit more salty in flavor.

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Originally Posted by sharptonn

Looks like 4 good bites of heaven.....

Okay....Five!

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After we cleaned up what we picked there was about a gallon. I have been enjoying it for a few days. It is a really short season for fresh. A couple of weeks and its all over until next year.

Well...That garlic butter makes anything wonderful,
Esp as it is good to begin with! :D

Looks great.

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Originally Posted by RezDog

Sort of like caviar, but I think caviar is eggs extracted from the fish, where as this is spawned eggs. I have eaten quite a bit of fresh fish eggs as well as preserved fish eggs. I have to say the texture is completely different between fresh spawn and fresh eggs. The spawn is much more firm and they are tightly clustered together, but eggs are loose. Preserved eggs and preserved spawn are both quite a bit more salty in flavor.

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Ok, I 'think' that I'm grasping the concept.

The eggs are excreted from the female and then fertilized by the male and then harvested. Yes? No? sorry to be so dense.

Just take a bite, Roy.......Oh..Neither one of us can and never will!
Still sounds good!

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Originally Posted by cudarunner

Ok, I 'think' that I'm grasping the concept.

The eggs are excreted from the female and then fertilized by the male and then harvested. Yes? No? sorry to be so dense.

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Yes. There is wild spawn, which is what I am eating. And it is spawned onto seaweed of varying types. The is also a cultivated spawn, where they capture a school of herring and hold them in a large pen in the ocean and hang Kelp leaves in the pen, and force the herring to spawn on the large keel leaves. The cultivated spawn is usually wider and thicker than the wild in part because of the forced spawn and because it is on great big wide leaves of kelp. Most of the cultivated stuff is for commercial purposes and is brined on site.

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Originally Posted by sharptonn

Just take a bite, Roy.......Oh..Neither one of us can and never will!
Still sounds good!

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Actually mileage wise, I'm not that far from Shaun, it's the coordination of the fishes cycle and Shaun's work schedule that would be a major pain in the arse.

Flying here is a pretty straight shot for ya Roy, but the road trip is kind of a silly distance. Yes coordinating fish with my schedule is not an easy feat. Some day I will pick some, pack it at night and go to Vancouver with it. I have friends there that miss not being able to harvest any. That would be the easiest way to get together for a feed.

Just knocked-back a 'scorpion-tail' from a local spot.
Trim a jap and slide it up a shrimp. Fill with cheese batter, and fry.

They make their own Ranch too! :D

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Santa Maria! :D

Those are pretty good. The jalapeño kind of kills the taste of the shrimp though unless they are pretty mild. Is that Gulf shrimp or the import ones. I have no idea what they do to the import prawns and shrimp but the do not have anywhere near the flavor of the local one. Half of them could be made from tofu and you'd never be able to tell, except for the tail.

Gee, Rez! You dunk-em in and eat them! Your lips burn, tastes GREAT!... Drink lots more beer.

Keep after both till you run-out!:roflmao

Chicken, pig, cow, and deer are as exotic as I get. Oh, and chicken spawn.

Chicken spawn is a great!

Looks tasty Rez, will try anything from the sea. Funny thing is we don't target small fish here at all except whitebait. Don't know why but they are such good eating. All of the sardines we eat come from Canada, and recently discovered smoked herring, or kippers as they are called, also from Canada. Delicious in a fish pie.

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Originally Posted by Utopian

Oh, and chicken spawn.

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I'll have to remember that. :rofl2::tu

Should get a puzzled look from the boss when I tell her to put some "chicken spawn" on the grocery list.

Bob

Of course, chicken spawn is better with cured pig.

around here the roe to eat is Shad roe. At one time the commercial shad fishery on various Oregon rivers was huge. Bumble Bee Seafoods had a buying/transfer station on the Umpqua river where they paid $.50 for the buck shad and $1.00 for the gravid hens. Bumble Bee canned the roe and the generation who shaved with straights because that was the only option, ate the canned roe. Not any more. There is no commercial shad fishery left, at least not on the Umpqua. While I like shad roe, it is very mild taking much of its flavor from what ever it's cooked in, which is usually butter or bacon grease which means for a square head with high cholesterol like me, it's poisonous. Nevertheless I eat one mess of it a year.