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by **Kuma** » Tue Nov 27, 2007 3:49 pm

Has anyone got a tried and tested method for the preparation and curing of cod roe? I'd prefer to dry cure them and therefore need a recommendation on the salting time.
Then dry so a pellicle forms and cold smoke?

by **jpj** » Wed Nov 28, 2007 9:30 am

5-7 hours, size dependent, buried in salt
washed, dried & cold smoked
smoking time will vary based on equipment
blended with lemon juice, garlic and sunflower oil
be aware that olive oil does not emulsify as well as the above

by **scotty** » Wed Nov 28, 2007 11:12 am

MMMMMMMMMM
I had some in Taepon Springs Florida a few weeks back.

by **Kuma** » Wed Nov 28, 2007 3:05 pm

Thanks JPJ

by **wheels** » Wed Nov 28, 2007 7:29 pm

Hi
Can previously frozen roe be defrosted and smoked?

Regards
Phil

by **jpj** » Thu Nov 29, 2007 7:47 am

yes -conv-

by **Paul Kribs** » Thu Nov 29, 2007 8:58 am

As well as jpj's recipe, here is an alternative, that utlises bread and onion.

http://www.astray.com/recipes/?show=Taramosalata

Regards, Paul Kribs

by **aris** » Thu Nov 29, 2007 12:12 pm

Certainly when my mum makes it, it includes bread and onion.

Think of it as mayonnaise, except made with fish eggs instead of chicken.

by **wheels** » Thu Nov 29, 2007 6:33 pm

Thanks jpj

Regards
Phil

by **wheels** » Tue Jun 03, 2008 12:25 pm

I'm finally ready to smoke some cod's roe - I found this information which is quite helpful.

A daft question maybe, but I assume you then use the cold smoked roe as is - without poaching or further cooking?

Phil

by **Spuddy** » Tue Jun 03, 2008 2:03 pm

Provided they have been prepared as described in your link i.e. cured, smoked and dried then all you would need to do is just peel off the skin.

What recipe are you going to use?

by **wheels** » Tue Jun 03, 2008 5:00 pm

Thanks Spuddy.

I've not got to the recipe stage yet but guess I will try to stick as close to roe, oil, lemon juice and other seasonings, as possible without the addition of things like mashed potato etc that I have seen in some recipes.

I'll post the results in due course.

Phil

by **Spuddy** » Thu Jun 05, 2008 8:00 am

Mashed potato? :shock:

I think you're wise to stay away from that one

If you're interested Phil there's a good recipe HERE that I have used with good results.

BR

Spuddy

by **wheels** » Thu Jun 05, 2008 1:49 pm

Thanks Spuddy I'll try that - presumably you use as little bread as you can possibly get away with?

I thought of trying this from St Delia

Phil

by **Spuddy** » Thu Jun 05, 2008 9:38 pm

The bread helps to stabilise the mixture and stop it splitting that's all so I wouldn't use much.(although I'm sure it's sometimes used to make it stretch a bit further too)

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