After years of gutting whiting and throwing the guts over the side, my friend Jim Atkins pointed out that these were missed opportunities. At this time of year, the guts contain some very edible roes whch in the larger female whiting are plenty big enough to collect and save for a delicious meal. Roes are the unspawned eggs and look like a pair of orange sausages, so they are easy to spot. Carefully separate the roes from the guts, wash and set aside for your meal. There are plenty of on-line recipes for cod roe, but not surprisingly, whiting roe don’t feature. Don’t worry! Here’s what you can do. Simply roll the roes in seasoned flour and fry in butter for a maximum of two minutes each side. Serve on toast with a squeeze of lemon juice and a sprinkling of chopped dill or parsley. Don’t waste the melted butter, pour that on your toast too. This makes a classic lunch, brunch or high tea dish. For more exotic treatment (Jim applies Cajun seasoning), just experiment!
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