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Fish and fish eggs soup
We were at the Antipolo wet market early this morning for some fish. I already bought a kilo of hito (catfish) when I saw the still uncut tanigue (Spanish mackerel). I just couldn’t resist it. I asked for two pieces of tanigue belly and as the fishmonger started cutting the fish I had to smile. Both fish had eggs. I really love fish eggs–grilled, fried or boiled. In the photo above, I placed one belly with the eggs on a 12-inch dinner plate to give you an idea of their size. Since there’s no one else in the house but me until the kids get home from school later, I thought I’d prepare a light lunch. I chopped off one portion of the belly (the part with the bone and fin), took one sac of eggs and made a light soup.
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3 Responses to “Fish and fish eggs soup”
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hi, ms. connie! i love fish eggs too! my mom cooks it differently–she sautes it with onions, garlic and tomatoes.
in quezon, we call fish eggs ‘kanas’. she makes her fish eggs dish a little salty because that’s our substitute for bagoong. 
it goes well with fried or grilled fish.
wow, bagoong made with fish eggs! sounds sinfully good.
Gosh, I love fish eggs too. And can buy them often as I wish here, for there are a lot of seafood store here, especially in the Oriental Area of Houston.