Reminder - Cod's Roe

[wheels]

Just a reminder to all our UK members that the Cod's Roe season is just starting.

Phil

[saucisson]

Where do you buy yours Phil?

[Oddley]

How do you cook, or what Recipes do you use for your cod roe.

[wheels]

I buy it fresh when in season either from the fish stalls in Leicester Market or from Jon Heath Fishmongers in Wigston.

Any independent fishmonger should either have it or be able to get it. It isn't cheap round here, about £10 per kg, but when you see what some of the fancy online shops want for it smoked it looks cheap (other suppliers are cheaper!).

They take careful handling so as not to break the skins. I get them wrapped individually and then bring them home in a box to avoid damage.

I keep meaning to try smoking some of the frozen roe available from James the Fish (lousy website, you're best to ring up for a price list - 01386 551300) but I understand that the skins are even more delicate after freezing?

Phil

[wheels]

How do you cook, or what Recipes do you use for your cod roe.

Sorry Oddley, our posts crossed.

I smoke it and use it to make a Taramasalata type dip/pâté.

The roes are 'buried' in salt for around 8 hours and then smoked for at least 24 hours.

http://www.localfoodheroes.co.uk/weblog ... =my_weblog

The taramasalata (ish) recipe that I use is:

http://www.localfoodheroes.co.uk/weblog ... =my_weblog

...better photo:

http://www.localfoodheroes.co.uk/weblog ... =my_weblog

I hope this helps.

Phil

[tristar]

Those smoked roes look to die for Phil, I shall have to try that!

Richard

[Oddley]

Wow! the smoked roe looks lovely. Is there no chance of worms in it?

I'm going to buy some cods roe on Thursday, as I have no chance of smoking them, I'm just going to steam, slice, roll in seasoned flour and shallow fry them in olive oil.

[wheels]

Wow! the smoked roe looks lovely. Is there no chance of worms in it?

I'm afraid I don't know the answer to that. I know that worms in cod are fairy common, whether they get into the egg sack though, I just don't know. The Torrey Station advice doesn't mention them.

http://www.fao.org/wairdocs/tan/x5899e/x5899e01.htm

I'm going to buy some cods roe on Thursday, as I have no chance of smoking them, I'm just going to steam, slice, roll in seasoned flour and shallow fry them in olive oil.

Superb!

Phil

[Oddley]

I don't know if you hot or cold smoke the roe. If you are at all concerned, then perhaps the following will be of some use.

Handbook of Seafood and Seafood Products Analysis

Thermal Processing
Thermal processing (either cooking or freezing) is the most effective way for eliminating the risk of parasitic disease from seafood. Other procedures (radiation, high pressure, acidification, salting, etc.) either are in experimental phase, affect the organoleptic properties of the product, or do not reduce risk to acceptable level [39,63]. Parasites are inactivated by heating until the inner part of the product reaches at least 63°C for 15s or longer [10]. So, fully cooked, hot-smoked, and pasteurized seafood are safe from a parasitological point of view. When using conventional cooking, heating the food to 65°C for 10 min is recommended. Microwaving can be problematic, because microwave heating only acts on the outermost part of the product, so that heat is only transmitted further inside by conduction. Therefore, microwave cooking requires a higher safety temperature (74°C) [65].

[wheels]

Thanks Oddley,

[Sam Newman]

You just can't beat smoked row! YUM! Altho, Oddlys method sounds very tastey and well worth a try. I recomend soaking them in a crushed garlic brine for about an hour, then put a little grated butter on them and hot smoking them quicky. timing is everything. They don't take long. You want them to be just cooked through and pull them out right away to cool. I LOVE EM!

[wheels]

I must try that Sam - they're usually cold smoked here.

Phil

[smokeandumami]

Timely thread - I just picked up some roe from the fishmongers intending to make some taramasalata.

There's very little in the way of recipes online so I am thinking of following the forum advice and dry curing them in salt overnight.

Then I guess cold smoking them on the Bradley would be the trick - but what wood should I use?

Any tips appreciated.

[smokeandumami]

Hmm. Just saw the stuff about parasites. Yeuch. My freezer doesn't go to -20 so perhaps I will cold smoke but then give it 10 minutes at 65 degrees "just in case" .. ?

[smokeandumami]

Here we go: http://twitpic.com/3pz8wu