Fish and fish eggs soup
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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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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.