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[ FISHERIES ] reservations about this product which is then eaten fried, salted or pickled. In Russia, for example, the milt (“moloka�) of herring or capelin is eaten, in Japan the male reproduction organ of cod (“shirako� which translated means “white children�), and in Sicilian cuisine milt of tuna (“lattume�) is sometimes used as a topping for pasta dishes. A lot of Romanians like fried “lapti� (derived from the Latin word for milk = lacteus) of carp and other freshwater fishes.

Cod liver contains a lot of vitamins and is very tasty. It should, however, come from regions that are not strongly polluted with harmful substances.

agents for tenderising the fish fillets, or help remove the skin without damaging the meat. The great progress that has in the meantime been made in the field of fish reproduction in aquaculture would hardly be conceivable without the use of hormones. Some fish species that do not readily reproduce in aquaculture on account of unsuitable environmental, feeding or farming conditions can today, through the use of sex and maturity hormones, reproduce more or less regularly – even outside the spawning cycles that are typical of the species.

Roe and caviar: popular and expensive Fish roe is a good example of the fact that, carefully processed, the internal organs of fishes can be enjoyed as a delicacy. Fish roe is eaten both in its natural casing, the roe sac, and in the form of individual eggs, as caviar. A well-known roe product in the Mediterranean region is “bottarga� (Ital.), also called “poutargue� or “boutargue� (French).

Bottarga is traditionally made from the roe of common grey mullet (Mugil cephalus) but also of tuna or swordfish. To make it, the roe is first salted, pressed, dried in the sun and then sprayed with a thin layer of wax. Bottarga has a piquant smoky flavour and it is enjoyed grated over pasta or in thin slices as a starter. Consumption of roe is particularly popular in Japan where, depending on the fish species, various products are differentiated. “Sujiko� is the name of the roe of salmon and trout, “kazunoko� is pickled herring roe, “mentaiko� are the reproduction organs of Alaska pollock. One of the substances found in the orange to pale yellow coloured sea urchin roe, called “uni� in Japan, is cannabinoid anandamide and for that reason this product is considered an aphrodisiac. It is very popular in Chile where it is called “erizo de mar�. Much better-known and usually more highly appreciated are the individual eggs of the roe, commonly known as “caviar�. The

classic “genuineâ€? caviar varieties Beluga, Sevruga and Ossetra all come without exception from sturgeon species. In addition, however, other types of fish and marine animals are also used as “egg providersâ€?, although these products are not everywhere permitted to bear the name caviar. Pacific salmon (“keta-caviarâ€?), trout, lumpfish (“German caviarâ€?), capelin (masago), pike and bowfins, pollan, herring and flying fish (tobiko) are of most commercial importance. TaramĂĄ (“taramasâ€?) is produced from the eggs of carp in Greece. Among the relatively rare marine delicacies is the roe of some shrimp and other types of crustacean, which is enjoyed in Japan under the name “ebikoâ€?.

Fish’s milt and liver take some getting used to In contrast to eating fish eggs and roe (which hardly meet with any reservations) the consumption of the male sexual organs with semen, usually called “milt� or soft roe, is less common. However there are some cultures in which consumers have hardly any 

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One of the commercially most important internal organs of a lot of fish species is the liver. It can be prepared and eaten directly or a thin liquid, the vitamin rich and easily digestible liver oil, can be extracted from it. Cod liver oil, for example, is very rich in omega 3 fatty acids, iodine, phosphor and the vitamins E, A, and D. The high vitamin D content makes liver oil one of the effective natural medicines that prevents rickets. The livers of some Gadidae species, for example cod, haddock, ling or blue ling, are suitable for direct consumption. The traditional fish dish “mĂśljeâ€? which is eaten on the Norwegian Lofoten Islands consists of poached cod, cod tongue, roe and a sauce made of cod liver. On account of its fine flavour and tender consistency the soft fatty liver of anglerfish (Lophius piscatorius) is sometimes called “marine foie grasâ€?. It can simply be fried briefly like any other liver or steamed and served with different sauces. In the days of ancient Rome the fish sauce “garumâ€? (also called “liquamenâ€?) was made from the livers and other entrails of fishes. Cultivated “high societyâ€? Romans had a great liking for fish guts such as roe, milt and liver anyway. Perhaps it’s time for today’s haute cuisine to be inspired by such forgotten delicacies. mk &VSPlTI .BHB[JOF 

  

Profile for Eurofish

Eurofish Magazine 5 2017  

Featuring Albania's fisheries and aquaculture sector, this issue also looks at EU and Japan's trade agreement while the fisheries section co...

Eurofish Magazine 5 2017  

Featuring Albania's fisheries and aquaculture sector, this issue also looks at EU and Japan's trade agreement while the fisheries section co...

Profile for eurofish