in the caspian provinces of gilan and mazandaran, several types of roe are used. called ashpal or ashbal, roe can be eaten grilled, cured, salted, or mixed with other things. if salted or cured, it is eaten as a condiment. if used fresh, it is usually grilled, steamed, or mixed with eggs and fried to make a custard-like dish called "ashpal kuku".