Roe and Roe Gastronomy

Name: Roe and Roe Gastronomy
Brand: Springer Nature Switzerland AG

Springer Nature Switzerland AG

Roe and Roe GastronomyAuthor(s): Ole G. Mouritsen, Klavs Styrbk, Jonas Drotner Mouritsen\nFormat: Hardback\nPublisher: Springer Nature Switzerland AG, Switzerland\nImprint: Springer Nature Switzerland AG\nISBN-13: 9783032131416, 978-3032131416\nSynopsis\nRoe are the eggs from fish, crustaceans and mollusks. The eggs contain the germ for the next generation along with a plethora of nutrients. Roe are also food for other animals in and by the sea as well as for humans. From simple cod roe, over lush lumpfish roe, to exclusive caviar, we consume roe both as a standard commodity, a seasonal specialty and a gastronomic delicacy. Roe is found with a range of egg sizes, colors, textures and flavors and thereby can find their way to our plates in a wide range of dishes.\n\nRoe: Much More Than Caviar provides a popular description of what roe and eggs are, and how we can use them in our kitchen in a sustainable way with respect for nature and with a focus on taste and texture, not least in a .