We came across “sacks” upon “sacks” of bihud or fish eggs at the Legazpi market last week. I love caviar, admittedly an acquired taste, but for some reason, I have NEVER had any cooked bihud in all of my food escapades around the country. These bihud were from large fish called “maya-maya” locally, but oddly, to me, they looked different from what are referred to as maya-maya or snapper in and around Manila. The actual fish are photographed below. On the one hand, I feel really bad that these eggs didn’t have a chance to turn into fish that we would eventually eat anyway, but as with other sea critters on offer, this is just part of a centuries old offering of food from the nearby seas… I am told that the bihud is good just sauteed with some vegetables, but again, I have not tried it yet.
For those of you who have cooked or eaten bihud, would you care to share any ideas how this might be best cooked and served? Thanks!