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Trout roe are small spheres ranging in color from yellow to orange, with a slightly firm and crisp texture. They are known for their delicate, fresh flavor, with a lightly salty note and a subtle fish taste.
Chef’s tip
In the kitchen, trout roe are mainly used as a garnish to enhance both the flavor and presentation of dishes. They are especially popular in recipes like sushi and fish tartare, where their delicate taste pairs well with fresh, ocean-inspired flavors. They can be served on blinis or tartlets, often accompanied by sour cream or crème fraîche, to create refined appetizers. Trout roe also make a delicious addition to salads or as a final touch on seafood dishes, adding a crisp texture and unique flavor.
Longino & Cardenal is a benchmark in the world of high-end dining. Through dedicated scouting focused on excellence and innovation, the company searches the world for rare and precious foods to bring to the tables of the finest restaurants and hotels, both nationally and internationally, anticipating and setting future gastronomic trends.
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