Can You Eat Trout Eggs? Trout Caviar? Could This Be The Next Big Food Trend?

Fish eggs, also known as roe, are packed with nutrients and can be more delicious than the dish they come from (think Caviar or roe used for Sushi). Most roe have a delicate flavour and a bubbly texture (which is slightly salty from the seasoning process. This means they taste way better when they augment other pairings.

If you are wondering whether it is safe to eat trout eggs, the simple answer is yes. Trout eggs are safe for humans in their raw forms, provided you clean them well. You can also cook roe. However, because the eggs are delicate, it is vital to know how to handle, clean, and cook them.

I’ve compiled some tips to help you prepare and eat trout roe.

Table of Contents

What are Trout Eggs?

This should be a no brainer. Trout eggs are precisely what the name suggests.

A female trout lay between 400 to 3,000 eggs, depending on its size. First they make a nest using gravel known as “redds” during the winter (when the water has more oxygen). Next, they lay the eggs in the gravel and head back to the sea or wherever they feed and hang out (it’s the same process for freshwater and saltwater trout). Trout eggs will take 28 to 80 days to hatch, depending on the temperature. Most fish roe you’ll encounter come from farmed raised trout. Trout eggs have a bright orange colour, similar to salmon.

Is it Safe to Eat Trout Eggs?

Trout eggs are safe to eat and readily available. Many hatcheries and ponds supply fresh, clean roe to restaurants and individuals, so finding trout eggs doesn’t have to be a big problem. Furthermore, If you have a pond you can easily tell if the trout are ready to lay eggs simply by looking at their colour. Most species develop a vibrant colour during the spawning season.

Trout eggs are edible both raw, and after being frozen. The eggs need to be kept cold, as they can turn bad quickly if heated and then left. Eating raw eggs offers the best chance of maximizing the nutritional value. However, nothing is wrong with cooking trout roe. There are several recipes for cooking trout roe and this route is perfect when looking to enhance the natural flavours and overall nutritional value of the meal.

Whether you prefer raw or cooked trout eggs, make sure you are working with fresh roe. You should refrigerate trout roe in an insulated bag. Closed jars can remain refrigerated for one to two weeks, while opened jars shouldn’t stay for more than two or three days. Fresh trout roe is safe and nutritious.

How to Clean Trout Eggs

Whether you have a pond or rely on someone elses supply, it is essential to learn how to clean your trout eggs. Most frozen eggs are sold clean and don’t need much cleaning if you intend to eat them raw. However, if you collect them from your pond or run into fully-developed roe while cutting your trout, they’ll need cleaning. Below is an effective way to clean trout eggs.

Rinse gently and thoroughly – The first step to cleaning trout eggs is rinsing them. Place some water in a bowl and add the roe, rinsing gently to remove blood, stains, sand, and other particles. Because of their delicate nature, you shouldn’t rinse under running water unless the pressure is too low to damage the eggs.
Make Brine – Brine seasons the roe, optimizing the taste and maximizing shelf life. You can make a simple brine using salt and water. This also helps clean the roe and ensures pathogens are killed. Some people even flavour their brine herbs and spices which can add different flavour profiles. For beginners, dissolved salt in water does just fine.
Refrigerate – Take your salty water trout roe and let it sit in the refrigerator for at least 15 minutes. This will provide enough time for the eggs to pull away slightly from the membranes, making the next step easier.
Remove the membrane – Trout eggs are attached to a membrane that holds them together. Once the roe is cleaned and refrigerated, you can separate the eggs from the membrane using your hands and nails. Do this as gently as possible until all the eggs are free, you don’t want to damage them.
Strain – Remove the eggs from the brine by using a strainer to ensure they are clean and ready for eating or cooking. You can also save the brine to use in your cooking or to store any leftover roe.

Ways To Prepare Trout Roe

There are a number of ways to serve up roe but the golden rule is to protect the eggs from direct heat.

Below are some easy ways to prepare trout eggs:

Frying – This is probably the easiest way for first-timers. Simply clean the eggs, drain the excess fluid, and then add them at the end when doing a stir fry. Alternatively, you can add the eggs to an omelette, or to your hollandaise sauce. Fish roe will pop when subjected to direct heat, and trout eggs aren’t any different, so try to add them ad the end, or with something else protecting them.
Boil – This is a more traditional approach to cooking fish roe. This is done by adding trout roe to soup, or by boiling the eggs by themselves. To boil them by themselves, place the trout eggs in a saucepan filled with cold water. Make sure the water covers the eggs. Next, heat the saucepan over medium heat until it boils. The eggs should be ready to eat. When adding the trout eggs to soup, add them shortly before serving the soup, or simply garnish the soup. This will add unique flavours and textures and will help season the soup.
Caviar – This can be used as a garnish for appetizers, or you could even add them to a charcuterie platter. Simply clean the eggs and drain excess water. Next, place the eggs in a bowl and add salt. You can weigh the eggs to ensure the salt is less than 9% of the roe’s weight. Let it stay in the refrigerator for a couple of hours, allowing the salt to permeate the eggs. Trout caviar should be served chilled and works well as a raw food appetizer.

The Nutritional Value of Trout Eggs

Trout eggs pack various healthy minerals, vitamins and nutrients. Trout eggs have good amounts of magnesium, selenium, sodium, choline, and B-12 vitamins. Fish roe also contains omega-3 fatty acids and other unsaturated fats. From a macronutrient standpoint, they are mostly protein and fat. Raw roe can be as effective as fish oil supplements or even better because you get all the nutrients in their natural form. Farmed trout roe also pack nutrition, but are generally inferior to what you’ll get from wild trout.

Summary

Trout eggs may be the next big food trend. They are pretty simple to prepare. You can tell when the fish is ready to be harvested by its bright colouration. When processing the eggs, it’s important to be gentle so as not to destroy the texture, and to keep them cool so they stay fresh. Store your trout row in the fridge. Trout roe is nutritious and can be eaten both cooked and raw.