Talk to me about fish roe
In the spring I see shad roe in the market, though I've never prepared it.
And I know what caviar is (also expensive)
Also have eaten the fish eggs that appear on a sushi platter.
But many other cuisines use various types of roe. The delicious Greek taramosalata (sp?) is made with roe (don't know what kind) and there must be many others of which I'm not aware.
I'm curious to learn how to purchase (fresh, canned, jarred?) and prepare various types of roe and wonder if anyone has experience to share?