When we were kids, we nibbled a lot of fish eggs — salted with kalamansi squeezed in (calamansi or small citrus fruit), or just plain fried; we called them boogie or buggi…When you’ve gone around, you’ll find out that there are alternatives (like — sliced-thin crisp-fried tofu; not flabby and soggy but crisp until they could crumble; then, drain and dry off the cooking oil with paper towel). Fish eggs as garnish, as caviar, as sushi, or fried/ salted, etc. are of course never politically correct (remember Le Cirque‘s caviar of Gloria Macapagal-Arroyo and her entourage?); never politically correct, not on any planet — serving them up is not a sustainable kind of consumption. [okay, this (in the photo) was supposed to be just a salad, they didn’t say it’d have fish eggs as garnish; i didn’t know! we never had it again; not my fault — soweee]
