Kaohsiung Mullet Roe

Kaohsiung Mullet Roe

　　Origin: Kaohsiung, Taiwan, China.

　　 　　Craft: After fishermen catch mullet, they sell the male fish at the fish market, while the female fish are split open to extract the roe, which is sold separately from the flesh. Specialized factories that process mullet roe purchase the eggs, first thoroughly rinse them to remove any impurities, then press them under wooden boards to remove moisture to a considerable extent, flattening them; afterward, they are taken out, reshaped and tidied, tied securely with hemp rope, and hung up to air-dry. The finished product features a top-grade mullet roe with an amber color, almost transparent, large and plump in egg shape, rich, firm, and with an appropriate softness and hardness. Finally, it is packed in various styles of paper boxes, with at least two pairs per box. When eating, the roe is sliced thinly and lightly grilled over charcoal until just cooked, then served with various condiments. Originally mullet eggs, once roasted, they can be dipped in soy sauce and mixed with ginger and scallions, making them an excellent pairing with alcohol. Visually delightful and flavorful, their distinctive aroma lingers long after eating. Mullet roe also makes for a great New Year gift to give to family and friends.