Pinoy Caviar

11 months ago

Lola's Fish Eggs

Known locally as bihod, this prized ingredient is also touted as the “Pinoy caviar.”



Recipe by Atty. Gaby Concepcion

Photographed by Ron Mendoza

Makes 1 ½ cups


1 kilo Raw fish eggs (bihod) from tuna (about 2 sacs)

¼ cup Rock salt

1 cup Extra virgin olive oil

¼ cup Garlic, crushed

½ cup Finely chopped onions

10 Red ripe tomatoes, finely chopped

6 Julienned slices of ginger

1 tsp Ground pepper


  1. With a sharp knife, make a long incision running down the length of each fish egg sac and scoop out the fish roe from the membrane with a spoon. Discard the membranes.
  2. Mix the fish roe with rock salt in a bowl and stir gently until salt is well integrated into the roe. Cover tightly and keep in refrigerator overnight.
  3. When ready to cook, heat olive oil in a frying pan. Sauté garlic until it becomes soft and aromatic but do not brown. Add onions and sauté until transluscent. Add ginger and sauté for a minute.
  4. Add the finely chopped tomatoes and let the tomatoes simmer until they are soft and mushy and the skin separates from the pulp.
  5. Add salted fish roe and cook until the fish eggs are opaque. Let simmer for ten more minutes, stirring occasionally. Lastly, season with pepper. Mix well and turn off heat. Add some more olive oil if desired.


TIP: This is great served as a rice topping, or served with crostini and crackers as a spread. You can even add this to cream to make an umami-rich pasta sauce!

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