I don’t know about you, but when I was your age (here, I am assuming that you are rather small), I did not know a lot of things. I did not know that fish hatched out of eggs (at the time, I thought only birds did this), and I certainly didn’t know that fish eggs were delicious and that people ate them with seaweed and rice. Although I had heard of rice, I did not even know that people ate seaweed.
Up in Alaska, we catch a lot of salmon. One type of salmon we sometimes catch has really big eggs. When we “clean” the salmon (a nicer word for “cut the salmon open and take out their guts”), we pull out the eggs. They are conveniently contained in a thin, clear membrane, kind of like a plastic baggie.
Have a closer look.
Then we take the eggs and soak them for several days in a mixture of salt, vinegar, and sake (Japanese rice wine). This makes them delicious.
When they are ready, we eat them. My favorite way to eat them is by heaping them on top of a heap of rice that is sitting on a piece of seaweed.
The eggs are like little balls of fluid that pop between your teeth. Robbi doesn’t really like the texture, but I do. I like that they are salty and taste like vinegar.
Here is how we serve our eggs.
And here’s a picture I found online of the eggs in a nicer bowl (thank you, Wikipedia!).
If you want to learn more about fish eggs, which are called Roe in English and Ikura in Japanese, here’s an article.
But perhaps you prefer to be like I was as a child, convinced that hot dogs and macaroni cheese were the only things worth eating.
Personally, I recommend fish eggs.