Fish milt (soft roe)

The sperm glands of male fish, cream-white, with a tender creamy-curd texture and a mild fishy taste, for boiling, frying in batter, fish soup and fish cutlets and pates.

Fish milt (soft roe) is the sperm glands of male fish (herring, salmon, cod, pollock, pike-perch), cream-white, smooth, with a tender creamy-curd texture and a mild fishy taste, rich in protein and healthy fats. It is boiled, fried in flour and batter, baked, braised in sour cream, put into fish soup, fish cutlets, pates and spreads, and herring milt is added to forshmak and herring butter.

Recipes with this ingredient

Northern fish soup with salmon milt and tomatoEuropean cuisine | Soups

Tunguska brand chef Nikolay Bobrov shared the recipe with us.

Fish milk pasteEuropean cuisine | Appetizers

Fish roe paste is a refined dish of European cuisine that combines the delicate taste of roe with the aromas of onion, garlic, and dill. This recipe draws inspiration from classic culinary traditions where fish products are used to create sophisticated appetizers. Fried in oil, the roe acquires a soft texture, and the addition of butter and cream makes the paste velvety and rich. The flavor resembles a pâté with light fish notes, perfectly complemented by fresh toast. This dish is versatile: it can be served as an appetizer at festive tables or used as a spread for sandwiches. The combination of simple ingredients transforms fish roe into a delicacy worthy of haute cuisine.