Working at Freshwater Fish, I get the chance every day to learn about new and interesting ways to prepare the freshwater fish caught in our region.
We often get recipes from our fishers and others in the region who are the very best when it comes to fish preparation. These kitchen connoisseurs were the inspiration for the Freshwater Fish Recipe Book we launched last year – and I’m very pleased to see we’re adding more recipes this month.
We’re now bringing you recipes from around the world, including Thai-inspired Green Curry Noodles with Walleye, Japanese-style Lake Whitefish Tempura, and Parmesan Baked Northern Pike that would be at home in any Italian eatery.
We’re also happy to share a brand new recipe for salata de icre, or roe salad. This recipe is extra special to me, as it showcases the product – Saskatchewan northern pike roe – we just started selling to Romania … which is coincidentally the birthplace of the original salata de icre.
The traditional Romanian salata de icre features freshwater carp roe, while others from Greece and Turkey include cod roe. But we think this classic recipe deserves a Canadian touch.
- Saskatchewan northern pike caviar from one fish, about 2 ½ cups
- 1 teaspoon grated onion
- Juice from ½ lemon
- One slice bread, moistened and drained, no crusts
- ½ cup vegetable or sunflower oil
- 2 tablespoons club soda
- Pitted black olives
- In a small bowl, mix caviar with bread. Gradually add oil until well-blended.
- Mix in remaining ingredients.
- Place dip in flat dish. Arrange pitted olives on top of dip in an attractive pattern.
- Serve with bread and/or raw vegetables.