These cod roes, are certainly not the prettiest of ingredients, but for me they are a wonderful seasonal treat, that would normally be wasted.
Given a cure for a few hours with a handful of sea salt, and then cooked for a few minutes in boiling water, and smoked over beech and apple, they make for something far more beautiful and a pleasure to eat, my 2 year old couldn’t get enough, lovely served simply in slices on a cracker or crostini with a small piece of lemon.
Cod roes are at their best now, a good fishmonger should be able to source smoked roes too.
COUNTRYWOODSMOKE 
Posted by Jenny Lau on February 13, 2012 at 11:38 pm
Ohh this is a beautiful post! I love roe. I remember having whole steamed fish at home when I was child, and I would always get the pouch of eggs if the fish ever had one…
Posted by countrywoodsmoke on February 14, 2012 at 12:31 am
Thanks for visiting from your gorgeous blog. It’s a real treat to find the egg pouch in a lovely fish, some would remove it, but often it’s the best bit.
Glad you enjoyed.
Cheers
Marcus
Posted by frugalfeeding on February 9, 2012 at 11:42 am
I have never tried them. I should try to source some! They are pretty ugly though… can’t decide if it would be enough to put me off…
Posted by countrywoodsmoke on February 9, 2012 at 10:59 pm
If you like anchovy then you will love these.
They aren’t pretty!
Cheers
Marcus
Posted by cookinginsens on February 9, 2012 at 7:28 am
I’ve never had cod roe. I’ll ask my fishmonger. Thanks Marcus
Posted by countrywoodsmoke on February 9, 2012 at 10:58 pm
Hope u like it Rosemary. Please let me know how you like it.
Cheers
Marcus
Posted by countrywoodsmoke on February 8, 2012 at 9:56 pm
Thanks Kate. Fried roes on toast are a real treat. Real taramasalata is so far removed from the pink gloop supermarkets sell, I love it, so of course 🙂
Cheers
Marcus
Posted by Grazing Kate (@grazingkate) on February 8, 2012 at 9:48 pm
Nice! I know my fishmonger has given me the roe before and told me to try frying them in a bit of butter and serving on toast with a sprinkle of paprika – was an unusual and delicious lunch. Did you end up turning some of it into tara?
Posted by Mad Dog on February 8, 2012 at 9:45 pm
They look delicious 😉
Posted by countrywoodsmoke on February 8, 2012 at 9:54 pm
Thanks Mad Dog
Posted by Swedish Mike on February 8, 2012 at 9:36 pm
These are beautiful.
I grew up on the west coast of Sweden and my grand parents got me used to eating this. We used to get it boiled but after that I’ve very much enjoyed the cured and gently smoked variety.
Good work and beautiful pictures.
Many thanks for bringing back some memories and giving me some inspiration!
Posted by countrywoodsmoke on February 8, 2012 at 10:10 pm
Thanks Mike
Will be making some taramasalata out of them too. Let me know how you get on with the smoked butter please.
Cheers
Marcus