www.sausagemaking.org

I've been smoking kippers for some time (they can't touch you for it!) and have always discarded the entrails after preparing the herrings. It seems a shame to throw the roes away as they are considered a delicacy by some, so I thought I would have a go at smoking those as well while the smoker is going. There is one thing I cannot get an answer to however - depending on whether the herring was a boy or girl determines whether you get soft or hard roe. Which type would normally be smoked, or is either equally tasty?

Im only aware of Botargo and that is done with female roe
Male roe is referred to as soft roe.
http://fishcooking.about.com/od/smokebr ... ttarga.htm

Roe is the female bit (eggs) harder bit, Milt is the male bit (sperm) softer bit. I would suggest you smoke the roe, and with the milt, just coat it in seasoned flour and fry in butter....delicious on toast

Thanks, guys - that has answered my question!