« back to encyclopedia search results
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.