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Smoked Cods Roe

The smoked roe (massed fish eggs) of cod. Large fish are needed, during the spawning season, to produce this – as the roes shrink considerably when smoked.

They are first brined, generally overnight before being cold-smoked for about the same period.

Once the delicate skin has been removed, the contents can be used as a strong spread (as in 'Gentleman's Relish' (q.v.) or made in Taramasalata (q.v.).

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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