It’s difficult to read Weston A. Price’s book, Nutrition and Physical Degeneration, without having a sudden urge to bolt to the store for some fish eggs and liver.
No, really. It is. You think I’m kidding, but I’m not.
After spending more than a week devouring this fascinating book full of Dr. Price’s nutritional research and investigations into exactly what it was that made native, isolated populations eating traditional foods so very healthy, I was inspired. These traditional people valued fish eggs (among many other foods, like organ meats, shellfish, milk and cream from pastured cows, etc.) because they are rich in fat-soluble vitamins A and D, as well as many other nutrients especially minerals. I decided that if they valued them so highly, perhaps I should at least give them a shot!
I tried looking for them in the seafood section of my regular grocery store, but when I asked the staff there they just said “nooooo…”, gave me a look that said “did you know that you’re really strange?” and I realized I’d need to go outside of my regular stomping grounds. I asked a friend and she suggested trying an Asian market- of course! Why didn’t I think of that?
Abbie and I went out on a little shopping “date” to our favorite, nearby Korean grocery store. I’ve gone there before to buy seaweed paper and coconut sugar. I had never thought of going there for seafood, but now I intend to go back once a month for that very purpose! Not only did I find my precious fish eggs, but I also found several other types of fish at excellent prices.
You can see up above the fish eggs, or roe, that I chose. There were 3 varieties, and I really had no idea what was what. I chose these Flying Fish Roe because the sweet man behind the fish counter said they were good. Sure, I figured. Why not? Fish eggs are fish eggs, aren’t they? I’m sure they all taste, umm… fishy (which is just fine with me).
A little unsure, I brought my treasure home (which I couldn’t believe how cheaply I had gotten, by the way) and sat there looking at it for a little while. Exactly what does one do with fish eggs?
Here’s my attempt at gourmet. Ryvita crackers, with homemade raw cream cheese, and little fish eggies sprinkled on top. Pretty, isn’t it?
And the verdict? Edible, but maybe we need to keep looking for a better way to get these little babies down. The slightly sour cream cheese didn’t mesh well with the odd sweetness of the eggs. I’m in definite need of ideas and inspiration!
(On a side note, my husband just came into the office, laughed at my post title, and informed me that I have, in fact, eaten fish eggs before. In Japan. Certain kinds of maki or rolled sushi have roe added to them. Guess I forgot, or at least they weren’t that memorable. So perhaps making sushi rolls and adding fish eggs is in my near future?)