Originally Posted by
freecia
Ok, I am a bit afraid to ask but feel I might learn of a weird new recipe - what JP dish(es) could use 0.4kg of milt? I don't think I've ever been served that much shirako at once, versus say crab roe or a plate of shrimp with eggs (evidently "berried shrimp"?)
The two people I live with could easily devour that much tarako, pretty sure they could handle 50-100g milt portions lightly floured and sautéed in olive oil with garlic and spaghetti.
Any leftovers could be seasoned, again, dusted with flour and fried in butter to spread on toast for breakfast
Calcifer’s photo of cod milt was the second I got to see shared yesterday by people I’ve actually met.
That cooked octopus seems ever so cheap!