Fresh roe is usually poached, then sliced, rolled in egg and breadcrumbs, and fried. It is also popular deep-fried (buy it from fish and chip shops).

4. Repeat the egg and crumb treatment once more and keep the fish aside till ready to fry. 5. Mix the sauce ingredients together, for the Tartar Sauce. 6. Just before serving, heat the oil and ...

It pairs excellently with fish and vegetables ... Read also: Choosing the right fats for frying eggs: Expert advice for a healthy breakfast ...

While most versions of bibimbap are topped with a softly cooked chicken egg, this one has fish eggs in the form of myeongnan-jeot – Korean salted pollack roe – better known by its Japanese ...

Haddock is available fresh or frozen, usually as a fillet, but very occasionally as a whole, headless fish. In the spring, haddock roe are also available; they can be poached or fried. Haddock is ...