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Smoked egg. Smoked egg is a food that involves the smoking of bird eggs and fish eggs. [1][2] Smoked eggs can be prepared with boiled eggs that are then smoked, [3][4] or by smoking uncooked eggs in their shells. [5] Additionally, smoked egg has been defined as a type of hors d'oeuvre of boiled eggs that are shelled, marinated, and then smoked.
Roe, (/ roʊ / ⓘ ROH) or hard roe, is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked ingredient in many dishes, and as a raw ingredient for delicacies such as caviar.
Bottarga is salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna (bottarga di tonno). The best-known version is produced around the Mediterranean; similar foods are the Japanese karasumi and Taiwanese wuyutsu, which is softer, and Korean eoran, from mullet or freshwater drum. It has many names and is prepared in ...
Egg and chips. Egg butter. Egg drop soup. Egg foo young. Egg Fu Yong. Egg in the basket. Egg piercer. Egg roast. Egg salad.
Milt as food. Milt (sometimes spelled melt[1][2]) or soft roe also refers to the male genitalia of fish when they contain sperm, used as food. Many cultures eat milt, often fried, though not usually as a dish by itself. As a food item, milt is farmed year-round in nitrogen tanks, through hormone induction or photoperiod control.
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Caviar (also known as caviare, originally from the Persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or spread. [1] Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea ...
t. e. Ichthyoplankton (from Greek: ἰχθύς, ikhthus, "fish"; and πλαγκτός, planktos, "drifter" [1]) are the eggs and larvae of fish. They are mostly found in the sunlit zone of the water column, less than 200 metres deep, which is sometimes called the epipelagic or photic zone. Ichthyoplankton are planktonic, meaning they cannot ...
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