Soft Fish Roe
Dear Aunt Daisy, I was so glad to see in The Listener your suggestions for cooking hard fish roes; not nearly enough use is made of these nourishing foods in New Zealand. You do not mention how to serve soft toe. This is equally valuable as a food and is in great demand in other countries, especially for children and invalids, as it is so easily digested. These roes are also boiled in salted water for about 10 minutes, drained and then served in many ways. For example: Heated with butter and spread on toast and heated under a grill for a few minutes, Or covered with a good white sauce; or parsley or anchovy sauce added to the white sauce to vary the flavour. It also makes a delicious souffle with lightly-beaten eggs. Unlike hard (or egg) roe, it is smooth eating, and is very
delicate in flavour; it is highly recommended by medical men. I wonder some enterprising person has not thought to save the roe of the many big game fish, It seems a dreadful waste of good nourishing food to me that more use is not made of these fish, which many other countries would exploit to the full. Could the Minister for Fisheries and the Minister of Health be approached on this matter, and some effort made to educate the New Zealand people in the use of these foods?-especially in view of the fact that the seine nets have just about depleted all the near-shore fishing —
grounds.
Fisherman
Katikati
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19561026.2.50.2.1
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New Zealand Listener, Volume 35, Issue 899, 26 October 1956, Page 22
Word count
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257Soft Fish Roe New Zealand Listener, Volume 35, Issue 899, 26 October 1956, Page 22
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