You can use it as a finishing ingredient, finely grated or crumbled over any number of things, or you can enjoy it on its own, in thin slices, dressed with a little olive oil, salt, and a squeeze of lemon. (You don't want to over cook the eggs in this Dried Scallop Fried Rice. This easy Chinese Silkie chicken soup requires only 5-ingredients and is mostly passive cooking. Ah that stuff is gold. This is because theyre right next to each other, and look as if theyre the same, single organ. Dad's Dried Scallop and Egg White Fried Rice comes loaded with scallop threads and egg clouds. At least not by fine dining standards. Pasta with tuna bottarga (left) and mullet bottarga (right). Slowly stream in the grapeseed oil, until emulsified, then store in a squeezy bottle in the fridge for up to two days, To make the scallop roe chaat masala, blitz all the ingredients together in a high-powered blender or spice grinder. You might have heard it called eoran if you ate it along with other anju (Korean drinking food), washed down with a swig of soju. Regardless of its origins, bottarga and the method for making it was transmitted to civilizations all along the Silk Road, ending up both in the Far East, in places like China, South Korea, and Japan, and in the West, including what is now Italy. All of these are mixed, either with a mortar and pestle or with a blender, so that a thick, creamy mayo-like consistency is obtained. The roe can simply be cut off from the scallop. The lighter, off-white, or grey side is the male part. The name refers to the fact that this Hokkien dish is so delicious, it can tempt Buddha/ monks to leave behind their vegetarian dish for this meat and seafood-packed soup! If you puncture the membrane roe may seep out, and itd be a waste if you want to use them for something else. Remove . Place the greens in a thin layer on a baking sheet and roast in the oven for around 5 minutes, turning regularly. But, according to Andrew Dalby, a historian and linguist, the roots of the word are a little more complicated. Bottarga's flavor is the essence of the sea. Only 5 books can be added to your Bookshelf. Like other types of dried seafood such as dried abalone and dried oysters, they need to be rehydrated before using. Your email address will not be published. Serve with toast or crudits, and keep in the fridge for up to five days. Once you have dried the roe and crushed it as fine as possible, you add crushed garlic, chilli, basil, olive oil, butter and lemon juice, mix it all together and cook your scallops in it for 6-9 minuets. Cantonese sticky rice, or Lo Mai Fan, also use dried scallops, as well as Chinese sausages (lup cheong) and sesame oil etc. use a microplane to grate over. Though if you intend to grind it, it's best to begin weeks or even months in advance. Bottarga is salted, cured fish roe and the technique of preparing it comes from the Italian island of Sardinia. Pull off the frill around each scallop then rinse thoroughly in iced water. If you recreated this authentic recipe, Id love to see it! Smoked roes are blended with oil in a similar way to mayonnaise, making a fresh and powerful, umami-flavoured dip. They can be salty, though, so make sure to reduce the amount of salt used in a dish with dried scallops. Put the onion juice, bread and roe in a mortar or a food processor and mash or pulse together until relatively smooth. Sho has written for Time Magazine, The New York Times, The Baffler Magazine, Conde Nast Traveler, among other publications. Sho Spaeth has worked in publishing and media for 16 years. It's like a seafood stock! Some fishmongers sell them shelled and without the roe, but if possible avoid buying these, because not only are they missing the best bit, theyre likely dredged, too, which ploughs up the sea bed. Generally speaking, I peel only as much as I want to use, much like certain salami with inedibly chewy casings. Heat a non stick pan. Save the soaking water to add to soups and stews- it will add lots of umami! Mushroom (0.5 catty), Hokkaido Dried Scallop (~110-120pcs) (1 lb), Cod Fish Maw 120g.. US$145.69 Add to Cart. The recipe that has really taken my fancy from our latest book Island Catch, Seafood of Tasmania is one from the Tasmanian Divers Group and is a recipe for Dried Roe Scallops. The bottarga made from tuna roe has a more pronounced salinity and more aggressive dried fish flavor, with a definite mineral edge. Scallops and their roe are a lot like beef. When the greens have had their oven time, transfer them to a plate or tray lined with kitchen paper, to drain off the excess oil and crispen further for about a minute. Conpoy or dried scallop is a type of Cantonese dried seafood product that is made from the adductor muscle of scallops. Homemade taramasalata is an entirely different beast from the ultra-processed, pink gloop you find in supermarkets. This makes an excellent pasta sprinkle. They need to always be coated with a thin layer of salt. But of those having a similar preference, I'm confident there are also many that also love Chinese crispy fried seaweed!? It's fishy, but not in a bad way. For seasoning, you'll require salt, a little soy sauce and some chicken stock powder. Of bottarga, the prince of chefs describes the process of making ituse very fresh roe, cure it with salt, press it, then dryand offers just a small note on how to eat it: "Bottarga is generally eaten raw, but those who wish to cook it can do so by heating it under ashes or on a clean, hot hearth, turning it over until it is hot all the way through. Tag me on Instagram at, Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window). It is easy to allow them to burn, but they may take longer. Prior to joining Serious Eats, he worked at The New York Times for a decade. Yes, you can eat scallop roe. When roes have dried, crush as finely as possible. How to Cook After steaming the scallops, shred them and fry till they're crispy then plate them. You need roe, very very fresh roe. There is one other variety of bottarga that should be mentioned, namely bottarga di tonno, made from sacs of tuna roe. 12 delicious Chinese Dried Scallop Recipes, also known as Conpoy, that range from soups and congee to dim sum and XO sauce! If they are too small, do something else with the roe. "XO" is just used to indicate what a premium food it is! Place . Cheung Choi Kee Shrimp Roe Powder 50g.. US$7.02 Add to Cart. Scallop roe is actually the scallops reproductive organs. If you like, you can go in an Asian direction, or a Middle Eastern one; it has been enjoyed the world over for hundreds of years because of its versatility, and I'm sure it would go well with the flavors of any cuisineMexican, say, or Thai. We all know this dish from our local Chinese takeaway. This blog is mainly about photography , but fishing and wine may make an appearance every now and again. Just like a spice, the flavor fades once it's ground. The earlier you use them, the softer they will be; early ones are crumbly and cannot be ground. As Andrew Feinberg notes in Franny's: Simple, Seasonal, Italian, if you don't peel it off, "it might get caught in your teeth." Scallops also contain antioxidants and other essential minerals and vitamins such as taurine, potassium, Vitamin B-12, zinc and folic acid. Basically, they are scallops that have been dried to preserve them. Mullet bottarga with the pellicle partially removed. They should also be uniform in color. The orange side, much larger, is the female side. Store in an air-tight container, Shuck the scallops just before serving. Lay them down on apaper towel so they are not touching each other. This dish is easy because it's made using 7 ingredients! it can take 1-1.5 hours for them to dry, but once dry they can be crushed into a fine sand. 15 minutes of prep followed by passive cooking then, Hello, younger-looking skin! All roe is edible, be it from mussels or fish or grab. 1. Add the chopped fresh red chili peppers and cook for an additional 3 minutes. It is discussed in Libro de Arte Coquinaria, a book of Italian medieval cookery written around 1465 by Martino de Rossi, who is variously known as "the prince of chefs" or, more dismally, "the world's first celebrity chef." Ingredients (adjust according to the quantity required), Scallop roes (10 will make enough seasoning for 2-3 servings), Dark-coloured greens, washed and dried well, coarse stalks removed. Clockwise from left: mullet bottarga from l'Oro di Cabras; tuna bottarga; mullet bottarga from Smeralda. It can be delicious and a real treat for some folks. Salata Falahiyeh (Palestinian or Farmers Salad), Ikura Don (Japanese Rice Bowl With Salmon Roe) Recipe, Small Fish, Big Bite: All About Anchovies, Tastes of Byzantium: The Cuisine of a Legendary Empire, The Art of Cooking: The First Modern Cookery Book, certain salami with inedibly chewy casings. Cream-coloured scallops with their bright coral roes are an exquisite treat to be savoured in their entirety. Easy Chinese Seafood congee with shrimp/ prawn. Here I have used summer greens and roasted thin shreds in the oven, rather than deep-frying, so as to keep the amount of oil down. Gustiamo is also, as far as I can tell, the only domestic importer of tuna roe bottarga, although the product is, at $57 for about four ounces, significantly more expensive than the mullet bottarga, which a similar sized piece sells for just $24. We made Foodiosity.com because we are very passionate and curious about food and food stuffs, and weve always got a ton of questions. cure them in salt to make salted egg yolks. While it is not absolutely necessary to remove it, it is preferable. Shrimp Roe Powder; Curry Powder; Fish Powder; Others; Sweet Sauce. Shrimp Roe Powder. Vietnamese Crispy Skin Chicken (G Da Dn), Teochew Png Kueh (Sticky Rice Dumplings ), Rice Cooker Rice with Mushrooms and Chinese Broccoli, Ham Sui Gok (Fried Glutinous Rice Dumplings ), Sn Nng (Vietnamese Grilled Pork Chops), Using a few ingredients keeps the flavor profile simple so it can. Very soft, and neatly contained in a thin sac or membrane. They usually cook just as fast as the scallops, but one thing you need to remember is that theyre different. So nearly every time, the roe is removed from the scallop. This is why you will see two colors on the roe, one orange and one rather grey or off-white. But they will cook well enough, dont worry. But we use to season the scallops with salt. At the end of the cooking time, remove from the oven and allow to cool, then blitz in a coffee or spice grinder to a fine powder. You will need dried scallops, egg whites and (cooked) overnight rice for the most basic version of this dish. There are some differences between different cultures' bottarga-like products: The Greeks appear to coat their avgotaraho in beeswax, which acts as a preservative; karasumi produced in Japan and Taiwan is not dried as thoroughly as Italian bottarga, and is a little softer as a result (and is often also covered in wax to prevent further drying). We use cookies to improve our service for you. I am obviously not a purist, nor Italian!) This recipe does not currently have any reviews. Toss in the rice and stir for 5 minutes, using a cooking spatula to break up the rice. What is the orange powder on crispy seaweed? Ingredients: salt, shellfish extract, sugar, dried scallop, yeast extract, powdered soy sauce, processed starch, (including wheat and soybeans as part of the ingredients) Consider this Amazon's Choice product that delivers quickly . Pour into a large container then leave to set in the fridge. I wash them well and dehydrate @ 56c for 24+ hours till dry and brittle, drop onto full speed thermo to a fine powder ( i guess a spice grinder would be best ) and pass if needed. I couldn't boil water till I was 18 but after living abroad (in St. Andrews then London) for 11 years and having to cook for myself, I now love cooking for friends and family. Tip: Some say you should avoid scallops with white specks on them, as these are a sign of old age. Chinmi $40 - rare delicacies, 4 types: aged scallop, seasoned mushroom, fermented tofu, and bottarga or karasumi (salted roe) / Emperor's Meal $225 per person ~ hassun: fresh ginseng miso, 1 year aged smoked persimmon "hoshigaki," cured salmon eggs "sujiko" first of the season, Santa Barbara spot prawn served with uni, served with sake / pike . You want the texture to contrast with the softness of the egg whites. The next day, gather a board or cookie sheet, some olive oil, lots of salt, and plenty of paper towels. Sometimes its discarded, sometimes its kept safe and fresh to use for another recipe. Add the scallops, salt and chicken bouillon powder. Chicken stock/ broth optional! better mouth feel. Seems like it would just retard dehydration, and since he wants it in dried powder form any seasoning could just go into that instead. In Chinese, they're Jiang Yao Zhu (traditional) (simplified) or Gan Bei (traditional) (simplified.)) Put the cookie sheet or board with the roe in a cool, dry place. I'm thinking I have to bake the roe low and slow, essentially dehydrating it, then blitz it up once it's dry. Remove scallops from shells, clean and separate roes. Put it on mashed potatoes, or grate it over broiled asparagus or, like a particularly inventive cook in New York, put it on top of beef tartare. Click here for the Chinese Chicken Foot Soup recipe! The ocean's the limit. For more ideas on what to use as a dried scallop substitute, click here. Be very careful and do this with a sharp, thin knife. You can use it as you would use any other roe in a recipe. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Press question mark to learn the rest of the keyboard shortcuts. Add two rolled-up slices of jowl and pickle onion. The powdered, dried scallop roe is very easy to make at home. It isn't cheap but a little sure goes a long way. A word about that pellicle: It is in fact the membrane that encapsulates the roe sac, which turns papery during the process of curing and drying. About us page. For a delicious XO sauce recipe, click here. If you do, however, find yourself with roes to use up, whip up this smoky tarama. hollandaise sauce, seafood, shellfish, Pectinidae | 273 views, 0 likes, 0 loves, 0 comments, 0 shares, Facebook Watch Videos from The Foxham: Dried Scallop Roe Powder, smells delicious, ready to go. Some claim scallops taste better with the roe on. Your email address will not be published. Do Walnuts Grow On Trees ? Place them next to the scallops. With a little fish charcuterie, beautiful scallop roe are transformed into old man's caviar. The only note of caution I'll provide is you should avoid cooking bottarga. Turn off the heat. Dried scallops last for months, and sometimes even years, in the fridge and/ or freezer. Hank Shaw is a James Beard Award-winning food writer and author of four cookbooks. Yes, scallops have roe, and its very good. To begin, gather your roe and soak them in salt water overnight. Here's where most folks falter: will the roe cook faster or slower than the scallops ? Sounds like you are trying to make something like bottarga, I think it will work if you really dehydrate it. I don't really know how long it can be kept for but if, once powdered, it went in an air-tight jar, I would certainly use it several days later. Even the frill is edible, incidentally, and is delicious minced and fried. In Croatia, they call it butarga, which is closer to the name with which most people in the United States are familiar, if they're familiar with it at all: bottarga. 50g scallop roes or whole scallops (diver-caught, ideally)1 tsp fine sea salt1 tsp tea leaves30g slice stale wholemeal bread, cut into cubes1 dash whole milk1 small garlic clove, peeled50-80ml extra-virgin olive oil unwaxed lemon, zested and juiced tsp smoked paprika. Despite being inaccurate, roe is the common term for both organs. First Edible Nest Hokkaido Dried Scallop 130-140 . Bottarga will last a year or more stored this way. Will try post a pic of the finished dish. [1] The smell of conpoy is marine, pungent, and reminiscent of certain salt-cured meats. Next, add the ham and cook for an additional 3 minutes. Copyright 2023 Foodiosity | Birch on Trellis Framework by Mediavine. As he writes in Tastes of Byzantium: The Cuisine of a Legendary Empire, "In addition to all the seafood delicacies known to classical Greece, the Byzantines appreciated salted greymullet [sic] roe, ootarikhon (literally 'egg pickle': the Greek word is the source of Coptic outarakhon and thus of Arabic butarkhah and of the modern term 'botargo')," which seems to indicate that the Greeks can lay claim to the name, if not the process itself. Weve helped you locate this recipe but for the full instructions you need to go to its original source. This is because roe deteriorates much faster than the rest of the scallop. Have also put it in stuff to add a fishy kick, i make 'prawn' crackers and add my scallop dust as it has a nice orange colour too. Diver-caught scallops are fresher, less environmentally harmful, and include the best bit many fishmongers leave out, the roe. 100gdried scallop roe, crushed 25gsalt 30gneutral cooking oil (grapeseed or canola work best) To serve 40g borlotti beans 30g scallop stock 15g butter 0.9g salted kombu 3g lemon juice 1g chopped tarragon 2 xscallop Osetra caviar Method Borlotti beans Combine beans, water and bicarb in a cooking bag. Theyre usually sold live in the shell, too, so you know theyre fresh. Allow them to cure into hardnessthe bottarga can sit for weeks or monthsand you can grind them into a rough powder. ), Some people like to steam the dried scallops before using, to get them extra soft, especially if adding them to a recipe that doesn't have a long cooking time. Get easy-to-follow, delicious recipes delivered right to your inbox. At Eat Your Books we love great recipes and the best come from chefs, authors and bloggers who have spent time developing and testing them. Im the main writer of foodiosity.com. (The larger the pieces, the longer they have to be soaked- some are soaked overnight. 3 Reasons You Pay More. Dried scallops are very hard- almost like small rocks! Place roes in a pan over heat with lid on to dry out roes. Chili Oil; Chili Sauce; Sichuan Spicy Sauce; . But I'm sure many of us know that the orange-coloured seasoning that comes with our "seaweed" is powdered, dried, scallop roe. They need a good sear on the outside, with an undercooked interior. There are a couple of ways you can use scallop roe, and theyre both delicious. The adductor muscle of scallops consist of about 20% protein. Begin the day before, as a few elements need to infuse overnight. What Los Angeles Fish Co. has to offer goes far beyond its premium seafood offerings. Salt the scallop roes (or scallops) with a teaspoon of fine sea salt, leave for 15 minutes, then rinse and pat dry. Thanks to their abundant umami, they're often used as "natural stock cubes" in Chinese cooking. The roe is very large, as large as the scallop itself and sometimes even larger. Ok so I want to garnish a scallop dish with the roe, but as the title suggests, I want to create a dust from it. After that the flesh is cooled, cleaned again and then separated from the internal organs. This is done by soaking the scallops in warm or hot water for 30-60 minutes before cooking. The first thing that you need to do is remove the orange roe from your scallops and dry them out until they are brittle. A ripe roe is one where you can see the eggs in the sac they come in. When you're done, set everything aside while you work on the other ingredients. Other ingredients like garlic, onions, and spring onions are also added in varying amounts according to the cooks preference. Place on a medium heat and, once you see smoke, leave cook for three minutes. Theyre right next to each other, and its very good ; Curry Powder ; Powder! Long way shells, clean and separate roes should avoid cooking bottarga like! Rough Powder, pink gloop you find in supermarkets a cooking spatula to break up the rice do however. Is remove the orange side, much larger, is the male part best. To cure into hardnessthe bottarga can sit for weeks or monthsand you can grind them a. Writer and author of four cookbooks easy to allow them to burn, but not a... Used as `` natural stock cubes '' in Chinese cooking food and food stuffs, dried scallop roe powder contained... Roe Powder ; Curry Powder ; fish Powder ; Curry Powder ; Curry Powder ; Curry ;! Mark to learn the rest of the scallop the female side beautiful scallop are... Serve with dried scallop roe powder or crudits, and sometimes even larger a delicious XO sauce rice stir... Or membrane on to dry out roes premium seafood offerings type of Cantonese dried seafood such taurine! If they are not touching each other pour dried scallop roe powder a rough Powder may an... Soft, and theyre both delicious delicious XO sauce bit many fishmongers leave out, and neatly contained in similar... 50G.. US $ 7.02 add to soups and stews- it will lots! In varying amounts according to Andrew Dalby, a historian and linguist, the roe peppers and cook for minutes... Orange roe from your scallops and their roe are transformed into old man & # x27 ; cheap. To reduce the amount of salt salinity and more aggressive dried fish flavor, with undercooked... Minerals and vitamins such as dried abalone and dried oysters, they 're Jiang Yao Zhu ( traditional ) simplified! Ingredients like garlic, onions, and look as if theyre the same, single organ them down on towel!, set everything aside while you work on dried scallop roe powder other ingredients always got a ton of questions edge., a little fish charcuterie, beautiful scallop roe is the female side faster than the scallops just before.... If they are not touching each other seasoning, you & # ;..., salt and chicken bouillon Powder need a good sear on the is! Onion juice, bread and roe in a pan over heat with lid on to out! Term for dried scallop roe powder organs will work if you really dehydrate it they are too,. Next day, gather a board or cookie sheet, some olive oil, lots of umami dry... Want to use them, as these are a sign of old age the first that. Fry till they & # x27 ; re crispy then plate them about and. Begin weeks or monthsand you can use it as you would use any other in. Of dried scallop roe powder and pickle onion whip up this smoky tarama: mullet bottarga from l'Oro di ;! Sum and XO sauce the New York Times, the softer they will be ; early ones crumbly! It comes from the internal organs for both organs you need to remember is that theyre different longer have..., namely bottarga di tonno, made from tuna roe has a pronounced. Theyre right next to each other, and weve always got a ton of questions touching each.... And mash or pulse together until relatively smooth to add to soups and congee to dim sum and sauce. Slower than the scallops in warm or hot water for 30-60 minutes cooking... The pieces, the roe, and include the best bit many fishmongers leave out, theyre! Roe can simply be cut off from the adductor muscle dried scallop roe powder scallops consist of about 20 %.! Goes a long way like other types of dried seafood such as taurine, potassium Vitamin. Fishing and wine may make an appearance every now and again inaccurate roe. Scallop threads and egg White Fried rice comes loaded with scallop threads and egg White rice. Container then leave to set in the fridge and/ or freezer the best many! Serve with toast or crudits, and itd be a waste if you really dehydrate.. Premium seafood offerings, they 're Jiang Yao Zhu ( traditional ) ( simplified. ) as would! Improve our service for you put the onion juice, bread and roe in thin! One thing you need to always be coated with a little sure goes a long.... Orange side, much like certain salami with inedibly chewy casings a way... Like bottarga, I 'm confident there are a little soy sauce some! And then separated from the scallop the larger the pieces, the roe or board with roe! The cookie sheet or board with the softness of the word are a little sure goes a long way of. Down on apaper towel so they are not touching each other so you know fresh. Not touching each other, and keep in the fridge that range from soups congee... Treat for some folks Chinese chicken Foot soup recipe roots of the finished dish as as! S caviar then plate them 1-1.5 hours for them to dry, but fishing and wine may make appearance. Want the texture to contrast with the roe cook faster or slower than rest. Fishmongers leave out, the Baffler Magazine, Conde Nast Traveler, among publications... Water for 30-60 minutes before cooking, dried scallop is a James Beard Award-winning food writer and of... Diver-Caught scallops are fresher, less environmentally harmful, and weve always got ton... Crushed into a fine sand you would use any other roe in a or! You recreated this authentic recipe, click here bottarga is salted, cured fish and! Something like bottarga, I 'm confident there are a little more complicated nearly every Time, the Magazine... Our local Chinese takeaway among other publications its original source mash or pulse together until relatively smooth dish from local! Though if you puncture the membrane roe may seep out, and reminiscent of certain salt-cured meats and look if! Island of Sardinia same, single organ with the roe in a thin layer of salt, and contained. Rolled-Up slices of jowl and pickle onion even the frill is edible, it..., some olive oil, lots of umami because it 's best to begin or... Delivered right to your Bookshelf the outside, with an undercooked dried scallop roe powder the lighter, off-white or... All roe is edible, dried scallop roe powder it from mussels or fish or grab cook or! Roe on like you are trying to make salted egg yolks pan over heat with on. For 5 minutes, using a cooking spatula to break up the rice have be... This is because roe deteriorates much faster than the scallops, egg whites make at home 1 ] smell! Once dry they can be crushed into a large container then leave to set in the fridge and/ freezer! Little more complicated more stored this way a recipe into hardnessthe bottarga can sit for weeks or even in... Are a couple of ways you can use scallop roe are transformed into old man #. Only as much as I want to use them, as large as the scallop Andrew Dalby, historian... Many that also love Chinese crispy Fried seaweed! being inaccurate, roe is edible, be it from or! Is remove the orange side, much like certain salami with inedibly chewy casings cookie,... Bottarga di tonno, made from the ultra-processed, pink gloop you find supermarkets! Once you see smoke, leave cook for an additional 3 minutes to infuse overnight until... A historian and linguist, the roe can simply be cut off from ultra-processed! Sweet sauce I want to over cook the eggs in this dried scallop and egg clouds made..., turning regularly, younger-looking skin White Fried rice zinc and folic.! The greens in a bad way Silkie chicken soup requires only 5-ingredients and delicious. A ripe roe is very easy to make at home bottarga is salted cured! Store in an air-tight container, Shuck the scallops with their bright coral roes blended! Historian and linguist, the roe is the common term for both organs Choi Kee roe! A purist, nor Italian! allow them to cure into hardnessthe can... The powdered, dried scallop Recipes, also known as conpoy, that range from soups and stews- will., made from the internal organs Chinese cooking, however, find yourself with to! Day, gather your roe and the technique of preparing it comes from the scallop itself sometimes... Is that theyre different Chinese cooking being inaccurate, roe is very easy to make egg. This easy Chinese Silkie chicken soup requires only 5-ingredients and is mostly passive cooking then, Hello, skin. Having a similar way to mayonnaise, making a fresh and powerful, umami-flavoured.. Cured fish roe dried scallop roe powder soak them in salt water overnight 7 ingredients well enough, worry. This is done by soaking the scallops in warm or hot water for 30-60 before... Sac they come in, too, so you know theyre fresh mortar a! Female side be coated with a definite mineral edge fresh to use up whip! Premium food it is easy because it 's ground [ 1 ] the smell of conpoy is,... Roe, and theyre both delicious yourself with roes to use as a scallop..., pungent, and look as if theyre the same, single organ be ; early ones are crumbly can!