What if roe came in individual skeins already cured? Well, for one thing, it would put a damper on Steve Stallard’s hard work. Thankfully the roe does not come cured. Steve is able to impart a variety of distinct flavor profiles to different roes based on his trained palate. We decided to have some fun and put the roe into skeins on our own. We used our green tea agave broth to float the roe. A pinch of seaweed sauerkraut adds acidity and a bit more of the sea. The roe inside is cured with sake and a final drizzle of olive oil and a few celery leaves finish the dish. I must note that the spark for making these particular flavored skeins came from Sean Brock at the Hermitage Hotel. He serves an orb of sweet tea as a one bite canapé.