How do chefs attach the roes to the fish like that? And is there a reason this technique only seen on this particular fish?
also, double checking but the fish is mackerel and the yellow bits are roes right?
by RoeMajesta
12 Comments
AlwaysKindaLost
Wtf is that
Sardinesarethebest
Is that raw fish on a sponge of some sort ?
mooseMan1968
Looks like the roe is still attached after cutting the meat. The roe will fill most of the fish abdomen when they have roe i believe.
Django2chainsz
I’ve only ever seen this come prepackaged with the herring sitting on a giant block of roe. I just assume that they combine the 2 when packaging it because the amount of roe I’ve seen doesn’t make sense. No idea about traditional methods though. Taste is great though. Lots of texture and umami
Dai_Fei
Pretty sure they’re bought like that, and not done locally at the resto. I’ve bought the frozen sliced, An unsliced piece looks a bit boxy, and since the fish is inside, I would say, box and some pressure
Kazunoko saba boxed sushi. Aged, salted or pickled herring roe. It is separately aged from mackerel pieces, then compressed in a box sushi, a bit of grated yam may be added in between the fish and the roe during compression to help them stick.
bo_reddude
It’s probably made using the oshisushi mold with gelatin used as a glue to hold the roe and mackerel laid on top before pressing and letting them set.
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CauliflowerDaffodil
It’s called komochi-nishin, literally “herring with child”. The roe is naturally attached to the female herring’s belly. You’ll also see komochi-konbu, (kelp with child) being served. Obviously kelp don’t lay eggs but these are kelp that the herring has laid their eggs on.
perfectblooms98
It’s herring with roe. It’s very commonly served in China and Taiwan for some reason. Even in provincial cities I’ve always seen this served in sushi restaurants.
soulcityrockers
Sushi chef here. It’s komochi nishin. A lot of people here are speculating and saying “I think” but I’m gonna confirm with the comments that say it’s Komochi Nishin. Nishin is herring, and the egg sacs stay in the fish and then cured. That removes extra moisture and condenses the eggs and fish into one.
You can eat this as sashimi but you can also grill it and eat it cooked.
Sometimes the roe is removed and salt-cured or marinated etc in its own and eaten sliced. It’s a new year specialty. Kazunoko
12 Comments
Wtf is that
Is that raw fish on a sponge of some sort ?
Looks like the roe is still attached after cutting the meat. The roe will fill most of the fish abdomen when they have roe i believe.
I’ve only ever seen this come prepackaged with the herring sitting on a giant block of roe. I just assume that they combine the 2 when packaging it because the amount of roe I’ve seen doesn’t make sense. No idea about traditional methods though. Taste is great though. Lots of texture and umami
Pretty sure they’re bought like that, and not done locally at the resto. I’ve bought the frozen sliced, An unsliced piece looks a bit boxy, and since the fish is inside, I would say, box and some pressure
https://azumafoods.ca/products/osushiya-nishin/
Kazunoko saba boxed sushi. Aged, salted or pickled herring roe. It is separately aged from mackerel pieces, then compressed in a box sushi, a bit of grated yam may be added in between the fish and the roe during compression to help them stick.
It’s probably made using the oshisushi mold with gelatin used as a glue to hold the roe and mackerel laid on top before pressing and letting them set.
[deleted]
It’s called komochi-nishin, literally “herring with child”. The roe is naturally attached to the female herring’s belly. You’ll also see komochi-konbu, (kelp with child) being served. Obviously kelp don’t lay eggs but these are kelp that the herring has laid their eggs on.
It’s herring with roe. It’s very commonly served in China and Taiwan for some reason. Even in provincial cities I’ve always seen this served in sushi restaurants.
Sushi chef here. It’s komochi nishin. A lot of people here are speculating and saying “I think” but I’m gonna confirm with the comments that say it’s Komochi Nishin. Nishin is herring, and the egg sacs stay in the fish and then cured. That removes extra moisture and condenses the eggs and fish into one.
You can eat this as sashimi but you can also grill it and eat it cooked.
Sometimes the roe is removed and salt-cured or marinated etc in its own and eaten sliced. It’s a new year specialty. Kazunoko
kazunoko and herring