Japan's largest trading partner of tuna is Various kinds of
fish roe are imported to Japan.
Poacher's camps had loads of
fish roe from several species drying on the bushes, and the poaching operations were better organized than before.
The Bering Sea pollock quota was raised by about 50% in 2011, and the value of
fish roe (one of three primary pollock products among surimi and fillets) increased by 77% to $269 million.
Roll is a colourful mixture of salmon, avocado, masago (
fish roe) and mayonnaise, wrapped in seaweed and then rice.
We couldn't make up our mind but opted for Alaska maki (cucumber, avocado, salmon) and spicy tuna maki (flying
fish roe, cucumber, green onion, tuna).
That's being over- generous but you'll also be inclined to be so after you've had the cheong fun , the softness of the rice wrapping contrasting the crunchiness of the shrimp inside; the honey BBQ chicken puffs made to perfection; and the sushi rolls -- the California rolls with crab meat thankfully underwhelmed by either guacamole or cream cheese and the prawn tempura rolls where the bite of the filling contrasts with the slush of the
fish roe.
A Greek salad with chunks of feta cheese followed complete with bowls showing the full range of dips - taramasalata (
fish roe), tsatsiki (yoghurt, cucumber and garlic), houmous (chickpeas) and ezme (crushed tomato and chilli).
The appetizer will feature lobster lightly poached with pickled watermelon, tobiko pearls -- Japanese flying
fish roe -- and organic cress with sweet chili dressing flavored with lemongrass.
Starting off with Taramosalata, the meze style dip of cod
fish roe was prepared with the right ingredients and spices.
We started off with a selection of Greek dips with warm pitta bread which included taramasalata, a thick, creamy Greek dip made from olive oil and
fish roe; tsatsiki, a cucumber, mint, garlic and yoghurt dip; and then my favourite, houmous, a dip made from chickpeas, garlic olive oil and tahini - they were all delicious.
Other fillings and adornments we could use were mixed sesame seeds, coloured
fish roe, wasabi paste and Japanese mayonnaise.
For the yam char experience, you can try chef Hiew Gun Khong's specialties including steamed shrimp har gao dumplings with preserved vegetables, chicken siew mai with
fish roe, steamed barbecued pork buns and pan-fried Shanghai buns with chives and chicken.
