Roe

I've always dreamt of the moment I caught a trout filled with eggs. I love roe and all things like it. Sea grapes. Bubble tea.

But roe is extra special, because there are so many types of roe to explore. Each fish with its own nuance of flavour.

I'm so grateful for all the practice I got to have on an order of trout roe for Momofuku. Now that I know how to separate the roe from the skein (a membrane holding them all together, not an easy task!) when it happens out on the river, it'll be that much better.

Best thing about roe, is that it is an excellent source of omega-3.

One of omega-3's major health benefits is its anti-inflammatory properties. It's counter in our diets is omega-6, which is pro-inflammatory.

A product of the modern North American Diet is an imbalance of omega-3 to omega-6. Excess amounts of omega-6 is common, due to high consumption of processed foods, loaded with omega-6. This results in a pro-inflammatory environment, increasing risk of chronic diseases like cardiovascular disease, arthritis, and cancer.

To make matters worse, not enough foods rich in omega-3 are consumed, such as fatty fish (mackerel, herring, sardines, anchovies) algae, chia seeds, and roe, so the imbalance created is more severe.

So I enjoyed the opportunity to work with and eat this delicious trout caviar. Thanks Hans, for having me in the kitchen.

Dr. Cristina Allen ND