There's no roe in the fall. There would be in the spring run
but they are out of season then.

Smart fish wardens. But in Europe I've had roe, supposedly
fresh, from some of the whitefish in the winter.

Whitefish spawn in the spring as soon as the water temperature rises
to 55 F. Winter roe just has to be either frozen or pasteurised.

What I ate seemed fresh, having that peculiar firmness that
can't be faked, and there was a liveliness to the taste that
processed don't have. They were malossol, good for me. So I
looked it up, and there are ciscoes (Coregonus) in Europe
that spawn in October-November, so that has to explain it.

The sauce I can mostly agree with except for the
cheese, which being an old-school cook I am very
suspicious of in seafood dishes.

I've made a baked dish of white fish (not necessarily whitefish),
Italian red sauce and a mixture of Mozza and Parmesan similar to the
Fish Parmesan recipe that Dave has posted several times over the
years and liked it.

Well, white fish tastes like chicken anyway.

... Are Cheeseburger Spring Rolls Really Necessary?

Not really, but neither are many spring rolls, especially
nonfried ones.

Salmon Spring Rolls with Sesame Miso Sauce
categories: Korean, American, Vietnamese, not spring rolls, weird
yield: 6

6 rice paper wrappers (8" diameter)
6 oz cn wild Alaskan salmon
1 c shredded Napa cabbage
1/4 c cilantro leaves, roughly chopped
1 md carrot, thinly sliced
1 md cucumber, thinly sliced
h - Sesame Miso Sauce
2 Tb water
2 Tb white miso paste
1 1/2 ts rice wine vinegar
1 ts honey
1 ts sesame oil

For the spring rolls. Dip a rice paper wrapper into
a bowl of warm water, making sure to wet all sides.
Remove the softened and pliable rice paper and
place on a clean surface. On the side of the
wrapper closest to you add some salmon, cabbage,
cilantro, carrots, and cucumbers. Fold the ends of
the rice wrapper over the filling. Tuck the edge
closest to you over the filling and continue to
roll until it's closed and snug. Repeat with the
remaining wrappers and ingredients.

For the sauce. Mix water, miso paste, vinegar,
honey, and sesame oil and stir well to combine.

Serve the spring rolls immediately with the
sauce for dipping.

Min Kwon, foodnetwork.com
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Quoting Michael Loo to Jim Weller <=-

There's no roe in the fall.

I'm wrong.

there are ciscoes (Coregonus) in Europe that spawn in
October-November

Ray tells me that our ciscoes, unlike most fish species, are indeed
fall spawners. So I asked him how come he never brought me a bucket
of roe and he said it's because I had once commented that I was not
overly fond of it but his fishing buddy loved it and so he got all
of it.

The last of my seafood stuffed crepes. I certainly don't endorse
skim milk or margarine but I suppose some people must make
compromises for health reasons.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crab Crepes
Categories: Low-fat, Crab, Condiments, Dairy, Pancakes
Yield: 4 servings

1/3 c Chopped green onions
1/2 c Sliced fresh mushrooms
1/2 ts Dried whole thyme
1 tb Margarine, melted
1 1/2 ts All-purpose flour
1/4 c + 2 Tbsp skim milk
2 tb Dry white wine
1/2 lb Fresh lump crabmeat,
-drained/flaked
1 tb Chopped fresh parsley
1 1/2 ts Lemon juice
1/8 ts Dry mustard
1/8 ts Salt
1 pn Red pepper
8 Light Crepes
Vegetable cooking spray
LIGHT CREPES:
3/4 c all-purpose flour
1/8 ts salt
2 eggs, beaten
1 c skim milk
1 Tb margarine
1/8 ts oil

Saute onions, mushrooms and thyme in margarine in a skillet until
tender. Reduce heat to low; add flour. Cook 1 minute, stirring
constantly. Gradually add milk and wine; cook over medium heat,
stirring constantly until thickened. Remove from heat; stir in
crabmeat, parsley, lemon juice, mustard, salt and red pepper.

Spoon 1 1/2 Tbsp. crabmeat mixture down center of each crepe; roll
up crepes; arrange in baking pan coated with cooking spray. Cover;
bake at 350 F. for 25 minutes. Broil crepes 4-6 inches from heat
source, 1 minutes until golden.

Light Crepes: Combine 3/4 cup all-purpose flour and 1/8 tsp. salt.
Gradually add 2 eggs, beaten, 1 cup skim milk, and 1 Tbsp
margarine, beating until smooth. Refrigerate crepe batter for at
least 2 hours. Brush the bottom of 8 inch crepe pan with 1/8 tsp.
oil; place pan over Medium hat until oil is just hot. Pour 3 Tbsp
batter in pan; quickly tilt pan in all directions so batter covers
pan in thin film. Cook crepe 1 minute. Lift edge of crepe to test
for doneness. Crepe is ready for flipping when it can be shaken
loose from pan. Flip crepe; cook 30 seconds on other side. Cool on
towel. Stack between layers of wax paper. Repeat procedure with
remaining batter.

Per crepe: 91 calories, 3.1 g. fat, 69 mg. cholesterol
Recipe by: Cooking Light
From: Roberta Banghart

MMMMM

Cheers

Jim

For those who actually like caviar:

... Caviar is to dining as a sable coat is to a girl in an evening dress.

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