Today we are cooking fish eggs! After unsuccessfully competing in the kingfish cup I was lucky enough to get the roe from the 3rd place fish. We are going to be curing and smoking it, attempting to make taramasalata a Greek dish consisting of fish eggs, bread, lemon juice, onion and olive oil. Blended up into a smooth creamy dip.

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99 Spearo recipes Cookbook where you can find many of my recipes
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In this video:
Worlds best filleting knife: https://amzn.to/3Np2aa3
Knife Sharpening block: https://amzn.to/47d5PRI
Food Processor: https://amzn.to/3MIB7qP
The smoker box I use: https://amzn.to/3XGIsvv

The rest of the gear I use:
My Dive Watch: https://amzn.to/3Jwa9kw
My Gloves: https://amzn.to/3r8QVLH
My general knife: https://amzn.to/3XoyNJN
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Fish Tweezers: https://amzn.to/3pwRazu
Sauce Bottle: https://amzn.to/3OtlOCx
Oil thermometer: https://amzn.to/3u3J7fm
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Cookbooks I recommend

First Nations Food Companion
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The whole fish cookbook
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Take one fish
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5 Comments

  1. Super cool, never really seen it made by anyone before. Would soaked wood chips for smoking be better rather than topping up the dry saw dust?

  2. Have you tried using the snake method with briquettes and just putting the wood on top? You can get a pretty consistent temp out of the briquettes, I use the coconut husk ones.

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