Roekta

History

Roekta is a fish egg, shellfish, and greens salad originating from the Great Lakes region, believed to have had its start with late surviving humans, and later developed with lycans and werewolves into the dish known today. Around the great lakes, it is a fairly common food, especially in fishing towns and farming communities that make a living off of the lakes, where it is often served as a breakfast or snacktime dish, typically on toasted bread, eggs, bagels, or as a topping to other meals. Within the great lakes, it is fairly common, affordable, and regularly available- most varieties within the area will use a blend of different eggs and shellfish.
In modern times, the dish has become the national food of Michigan, and earned a reputation to outsiders as a luxury food most commonly aimed at tourists. Roekta served in restaurants and tourist traps will more commonly be made using sturgeon eggs and oysters in order to drive up the price, claiming higher quality than 'fishmarket blends' that can commonly be found much cheaper. In the Independent State of New York, Roekta on bagels has become rather popular, using ocean fish and shellfish.

Rarity

Uncommon

Raw materials & Components

Fish eggs (Salmon, Sturgeon, or Trout), salt, chopped or shredded cabbage, onion, citrus juice (lemon or lime), shellfish (oyster, clam, or freshwater crab), leafy greens, sugar peas