Fried Herring Roes
In the season we would be coming ashore early every morning for breakfast carrying about half a hundred of fresh herring with us. We used to go to a public house for breakfast, and the woman there would take the herrings from us and scrape them as clean as clean, and then she would boil a potful for us.
When they were done, we we would shake the herrings from the bone into little brown dishes. We would fill them up with the herring broth, supping it with the herrings. Some of us, to make it more tasty, would sometimes put a scallion in the broth. We would have our own bread and butter to eat with us.
Afterwards some would, maybe, have a pint or two of "jough" (ale) and sometimes we would carry a jar of it on board with us.
Ingredients
- 1/2lb. herring roes or melts (soft roes)
- Seasoned Flour
- 1 1/2 oz. butter
Method
Dip roes in the seasoned flour and gently fry in the butter for about eight minutes.
References:
Roeder, C. (ed.) (1904).
Manx Notes and Queries, part of a Peel fisherman's account of life in the 1800's. Douglas Isle of Man : Broadbent,
Examiner Office