Paul Saladino· MD
and i mean it's incredibly nutritious it's delicious when you know how to cook it and it just takes a little bit of time and getting used to i think most of the row that i've had has been just cured it's just been insult how do you cook fish row well uh this might be outside the bounds of your uh carnivorous life okay uh what i do is i i basically cook it in a lot of butter and garlic that's that's essentially the the trick and it is basically when you cook it with a a lot of butter and with some garlic you don't cook it very much because otherwise the row can get kind of gritty but cooked that way it's basically like just creamy the texture is just like it's pure fat and i'm talking specifically about crappie and bass eggs which are not like salmon eggs or typical caviar they are more like egg sacs they're about that big and they're sacks of eggs and you just take them straight out of the fish and cook the the whole sack together