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In this chapter, we will look at how to loosen the eggs from the roe sac of fish and how to preserve and process the eggs afterward before use or during maturation and storage. We will also look at general treatments of whole roe sacs both for the purpose of preservation and for the production of special flavors and textures. The special treatment of sturgeon roe and caviar has been discussed in detail earlier (cf. Sect. 3.5 ).

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Salting, Drying, Smoking, Preserving, Freezing, and Maturing

  • 章节

  • 发表日期：

    2026年

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  • Ole G. Mouritsen,
  • Klavs Styrbæk

摘要

In this chapter, we will look at how to loosen the eggs from the roe sac of fish and how to preserve and process the eggs afterward before use or during maturation and storage. We will also look at general treatments of whole roe sacs both for the purpose of preservation and for the production of special flavors and textures. The special treatment of sturgeon roe and caviar has been discussed in detail earlier (cf. Sect. 3.5 ).