Chef Anthony Martin serves a Coral Caviar presentation at Tru in Chicago
Chef Anthony Martin serves a Coral Caviar presentation at Tru in Chicago.

Roe elevates everyday restaurant menus

Fish eggs beyond typical caviar are becoming more popular with customers

Long seen as a luxury reserved for the rich and famous, an exotic delicacy on Asian menus or a New Year’s Eve treat, roe is becoming more accessible on restaurant menus — and chefs say diners are eating it up.

“It used to just be caviar or bust,” chef Victor Albisu said of diners' growing interest in roe. “Nowadays, people are much more food smart. They are looking for the next food flavor.”

The former executive chef at BLT Steak

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TAGS: Food Trends
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