Ole G. Mouritsen PhD DSc dr.h.c. FRS-DK is a research scientist and professor emeritus ofgastrophysics and culinary food innovation at the University of Copenhagen. His work focuseson basic sciences and their applications within the fields of biotechnology, biomedicine, food,and taste. He is the recipient of numerous prizes for his work and for research communication.His extensive list of publications includes several monographs, many of them co-authored withMouritsen & Styrbæk: Roe: Much More Than Caviar 5Klavs Styrbæk, which integrate scientific insights with culinary perspectives and have beennominated three times for Gourmand Best in the World Awards. Currently, Ole is president ofThe Danish Gastronomical Academy and founder and past director of the National Danish TasteCenter Taste for Life. For many years, Ole has been fascinated with the Japanese culinary artsand in illuminating the extent to which its techniques and taste elements can be adapted forthe Western kitchen. In recognition of his efforts, he was appointed in 2016 as a JapaneseCuisine Goodwill Ambassador by the Japanese Ministry of Agriculture, Forestry, and Fisheries,and in 2017 the Japanese Emperor bestowed upon him The Order of the Rising Sun, GoldRays with Neck Ribbon, Kyokujitsu chujusho 旭日中綬.Klavs Styrbæk is a professional chef who owns and operates STYRBÆKS together with his wife,Pia. By combining a high standard of craftsmanship, sparked by curiosity-driven enthusiasm,he has created a gourmet center where the quality of the food and enjoyment of it areconsistently excellent and where people can come to learn and take their culinary skills to awhole new level. Klavs is particularly enthusiastic about seeking out unique, local rawingredients that are incorporated into new taste adventures or used to revisit traditionalDanish recipes that might otherwise be forgotten. This delicate balance between innovationand renewal is demonstrated in his award-winning cookbook Mormors mad (Grandmother’sFood) (2006), which was honored with a special jury prize at the Gourmand World CookbookAwards in 2007. In 2008 and 2019 he was awarded an honors diploma for excellence in theculinary arts by the Danish Gastronomical Academy. Many of the recipes that appear in thebooks co-authored with Ole originated in the test-kitchens at STYRBÆKS.Jonas Drotner Mouritsen is a graphic designer and owner of the design companyChromascope that specializes in graphic design, animation, and film production. His movieprojects have won several international awards. In addition, he has been responsible for layout,photography, and design of several books about food, some of which have been nominatedfor Gourmand World Cookbook Awards.

• Introduction: Roe and Food culture.- Eggs and Roe.- Genuine Caviar from Sturgeon.- Ingredients in Fish Roe.- Fish Roe from All Over the World.- Roe from Crustaceans.- Roe from Molluscs.- Roe from Echinoderms.- Artificial Fish Eggs and Kaviar Substitutes.- Milt: ‘White Roe’ from Fish Sperm.- Salting, Drying, Smoking, Preserving, Freezing, and Maturing.- The Technical Details.

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Ole G. Mouritsen PhD DSc dr.h.c. FRS-DK is a research scientist and professor emeritus ofgastrophysics and culinary food innovation at the University of Copenhagen. His work focuseson basic sciences and their applications within the fields of biotechnology, biomedicine, food,and taste. He is the recipient of numerous prizes for his work and for research communication.His extensive list of publications includes several monographs, many of them co-authored withMouritsen & Styrbæk: Roe: Much More Than Caviar 5Klavs Styrbæk, which integrate scientific insights with culinary perspectives and have beennominated three times for Gourmand Best in the World Awards. Currently, Ole is president ofThe Danish Gastronomical Academy and founder and past director of the National Danish TasteCenter Taste for Life. For many years, Ole has been fascinated with the Japanese culinary artsand in illuminating the extent to which its techniques and taste elements can be adapted forthe Western kitchen. In recognition of his efforts, he was appointed in 2016 as a JapaneseCuisine Goodwill Ambassador by the Japanese Ministry of Agriculture, Forestry, and Fisheries,and in 2017 the Japanese Emperor bestowed upon him The Order of the Rising Sun, GoldRays with Neck Ribbon, Kyokujitsu chujusho 旭日中綬.Klavs Styrbæk is a professional chef who owns and operates STYRBÆKS together with his wife,Pia. By combining a high standard of craftsmanship, sparked by curiosity-driven enthusiasm,he has created a gourmet center where the quality of the food and enjoyment of it areconsistently excellent and where people can come to learn and take their culinary skills to awhole new level. Klavs is particularly enthusiastic about seeking out unique, local rawingredients that are incorporated into new taste adventures or used to revisit traditionalDanish recipes that might otherwise be forgotten. This delicate balance between innovationand renewal is demonstrated in his award-winning cookbook Mormors mad (Grandmother’sFood) (2006), which was honored with a special jury prize at the Gourmand World CookbookAwards in 2007. In 2008 and 2019 he was awarded an honors diploma for excellence in theculinary arts by the Danish Gastronomical Academy. Many of the recipes that appear in thebooks co-authored with Ole originated in the test-kitchens at STYRBÆKS.Jonas Drotner Mouritsen is a graphic designer and owner of the design companyChromascope that specializes in graphic design, animation, and film production. His movieprojects have won several international awards. In addition, he has been responsible for layout,photography, and design of several books about food, some of which have been nominatedfor Gourmand World Cookbook Awards.

• Introduction: Roe and Food culture.- Eggs and Roe.- Genuine Caviar from Sturgeon.- Ingredients in Fish Roe.- Fish Roe from All Over the World.- Roe from Crustaceans.- Roe from Molluscs.- Roe from Echinoderms.- Artificial Fish Eggs and Kaviar Substitutes.- Milt: ‘White Roe’ from Fish Sperm.- Salting, Drying, Smoking, Preserving, Freezing, and Maturing.- The Technical Details.

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Ole G. Mouritsen PhD DSc dr.h.c. FRS-DK is a research scientist and professor emeritus ofgastrophysics and culinary food innovation at the University of Copenhagen. His work focuseson basic sciences and their applications within the fields of biotechnology, biomedicine, food,and taste. He is the recipient of numerous prizes for his work and for research communication.His extensive list of publications includes several monographs, many of them co-authored withMouritsen & Styrbæk: Roe: Much More Than Caviar 5Klavs Styrbæk, which integrate scientific insights with culinary perspectives and have beennominated three times for Gourmand Best in the World Awards. Currently, Ole is president ofThe Danish Gastronomical Academy and founder and past director of the National Danish TasteCenter Taste for Life. For many years, Ole has been fascinated with the Japanese culinary artsand in illuminating the extent to which its techniques and taste elements can be adapted forthe Western kitchen. In recognition of his efforts, he was appointed in 2016 as a JapaneseCuisine Goodwill Ambassador by the Japanese Ministry of Agriculture, Forestry, and Fisheries,and in 2017 the Japanese Emperor bestowed upon him The Order of the Rising Sun, GoldRays with Neck Ribbon, Kyokujitsu chujusho 旭日中綬.Klavs Styrbæk is a professional chef who owns and operates STYRBÆKS together with his wife,Pia. By combining a high standard of craftsmanship, sparked by curiosity-driven enthusiasm,he has created a gourmet center where the quality of the food and enjoyment of it areconsistently excellent and where people can come to learn and take their culinary skills to awhole new level. Klavs is particularly enthusiastic about seeking out unique, local rawingredients that are incorporated into new taste adventures or used to revisit traditionalDanish recipes that might otherwise be forgotten. This delicate balance between innovationand renewal is demonstrated in his award-winning cookbook Mormors mad (Grandmother’sFood) (2006), which was honored with a special jury prize at the Gourmand World CookbookAwards in 2007. In 2008 and 2019 he was awarded an honors diploma for excellence in theculinary arts by the Danish Gastronomical Academy. Many of the recipes that appear in thebooks co-authored with Ole originated in the test-kitchens at STYRBÆKS.Jonas Drotner Mouritsen is a graphic designer and owner of the design companyChromascope that specializes in graphic design, animation, and film production. His movieprojects have won several international awards. In addition, he has been responsible for layout,photography, and design of several books about food, some of which have been nominatedfor Gourmand World Cookbook Awards.

• Introduction: Roe and Food culture.- Eggs and Roe.- Genuine Caviar from Sturgeon.- Ingredients in Fish Roe.- Fish Roe from All Over the World.- Roe from Crustaceans.- Roe from Molluscs.- Roe from Echinoderms.- Artificial Fish Eggs and Kaviar Substitutes.- Milt: ‘White Roe’ from Fish Sperm.- Salting, Drying, Smoking, Preserving, Freezing, and Maturing.- The Technical Details.

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