Fish Roe

Thumbs Up: Tzatziki (cucumber, yogurt, and garlic dip); Taramosalata (creamy fish-roe spread); Avgolemono soup; feta and other sheep and goat cheeses; roasted, skewered (souvlaki), or grilled or braised lamb, beef, pork, and chicken; gyro platter; grilled shrimp, octopus, or fish. ❋ Dr. Eric C. Westman (2010)

Working on fish-roe he studied the protamines and hexone bases. ❋ Unknown (1967)

This consisted of a variety of dried and smoked fish, pickled fish-roe, and other hyperborean pickles, the nature of which, whether animal or vegetable, I could not determine. ❋ Edwin Bryant (N/A)

Caviare is made out of any kind of fish-roe; but the recherché sort, only from that of the sturgeon. ❋ Francis Galton (1866)

The exports consist of fish, particularly salted cod, fish-roe, tallow, train-oil, eider-down, and feathers of other birds, almost equal to eider-down in softness, sheep's wool, and pickled or salted lamb. ❋ Ida Pfeiffer (1827)

Koeeklass, _A wooden stage_, or _frame, on which the fish-roe is dried_. ❋ Robert Kerr (1784)

Kakkumipt, _A sea-weed_, or _grass, on which they strew fish-roe_. ❋ Robert Kerr (1784)