Re: Sos-

>> Well, what's the problem with serving fish-roe ?
>> I've never eaten fish-roe alone, but always with fish-meat at the
>> same time.
>
> Then you've never eaten fish roe. You boil it in water and serve it
> with new potatoes and a couple of lemon slices. Or you get it canned
> from the supermarket; not nice, but cheap.

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I'll try if I have the opportunity.
A.
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>> And by the way, there are two kinds of fish-roe : male "laitance"
>> and female "oeufs".
>
> Not in English there ain't:
> http://en.wikipedia.org/wiki/Roe
>

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Do you have a theory about the word : milt ?

A.
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>
>> By the way, do the Germanic words you mentioned describe hard roe
>> or soft roe ?
>
> I don't know, I've never seen the Icelandic nor the Frisian word
> outside of Schrijver's article. Your distinction between hard and soft
> roe is also unfamiliar to me.
>

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It's written here :
http://en.wikipedia.org/wiki/Roe

By the way :

Europe
All around the Mediterranean, botargo is an esteemed specialty made of the
cured roe pouch of flathead mullet, tuna, or swordfish; it is called
bottarga (Italian), poutargue or boutargue (French), botarga (Spanish),
batarekh (Arabic) or avgotaraho (Greek αυγοτάραχο).

So the proto-form is *gw(o)H2t- fish-roe ?

gwoH2t > bott- in Osco-Umbrian

It accounts for :

*ku:ti- or a derived *ku:tian-.
Middle Low German ku:t, ku:te,
Modern Low German (dialect of Mecklenburg)
kü(h)t 'entrails, weak parts of the animal body, roe '
Middle Dutch cute, cuut, kiet, kijte
Modern Icelandic kut-magi 'fish stomach'
kýta 'fish stomach, roe'
Frisian ku:t 'roe'

*gwH2t > *ku:t- in Germanic

HeHe !

Arnaud