Method to Fry ROE – A rich source of omega-3 fatty acids

The roe of marine animals are especially rich sources of omega-3 fatty acids, has significant amount of vitamin B12 among the nutrients present in fish roes.
Roe from a sturgeon or sometimes other fish such as flathead grey mullet, is the raw base product from which caviar is made.

Roe is mostly consumed all over the world – South Africa, Brazil, Canada, Chile, Dominican Republic, Peru, United States, Bangladesh, China, India, Pakistan, Iran, Israel, Japan, Korea, Lebanon, Malaysia, New Zealand, Denmark, France, Finland, Greece, Greece, Italy, Netherlands, Norway, Portugal, Romania, Spain, Sweden, United Kingdom, Russia and ex-USSR countries.

Recipe: The choice of spice powder used for marination makes a huge difference in flavor, I have used a specific spice powder which has natural robust flavor.

Roe of fish mahi–mahi/dorado/dolphinfish –
The mahi-mahi or common dolphinfish is a surface-dwelling ray-finned fish found in off-shore temperate, tropical, and subtropical waters worldwide. 

The roe pieces were crisp on the surface, soft beneath with flavour of the pleasant marinade.

[Gain access to this Recipe through PATREON: https://www.patreon.com/MHMV

Asters of FUSION FLAVOUR

$4 for 12 Exclusive Recipes of ‘Asters of FUSION FLAVOUR’:
Participate in my journey into the world of innovation and experimenting with food to create valuable recipes – good food as you know is the ultimate medicine for a healthy life.]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s