Reminder - Cod's Roe

[wheels]

It looks superb.

Phil

[smokeandumami]

Thanks Phil! Appreciate all the tips you gave, plus your very informative blog.

[wheels]

Likewise, your's is now in my RSS feed.

Phil

[smokeandumami]

This article highlights the delights of smoked herring roes:
http://www.independent.co.uk/life-style ... 79258.html

I have acquired some milts (somewhat interchangeable with roes, as I understand) which I want to smoke in my Bradley.

Any tips: brined & cold, fresh and hot?

Time? Wood? Serving suggestions?

I've not found much out there on the web.

[tristar]

Hi Nick,

I wouldn't say that roe and milt are interchangeable at all, very different in size, taste, texture, and flavour. If you go back in the thread you will see that Franco has a link to a thread where he cured and smoked milts, maybe you can find some guidance there? As you say there is very little information on the Web, perhaps because it not a common useage for the product?

Richard

[smokeandumami]

Hi Nick,

I wouldn't say that roe and milt are interchangeable at all, very different in size, taste, texture, and flavour.
Richard

Ah, you are probably right. What I mean to say is that people often think they are eating/buying herring roes when in fact they are milts. Because presumably people don't like the idea of eating sperm!

[tristar]

Hi Nick,

I wouldn't say that roe and milt are interchangeable at all, very different in size, taste, texture, and flavour.
Richard

Ah, you are probably right. What I mean to say is that people often think they are eating/buying herring roes when in fact they are milts. Because presumably people don't like the idea of eating sperm!

I will refrain from commenting on that!

[smokeandumami]

Very restrained of you!

Here's an example article demonstrating how milts (also know as soft roes - presumably that's more acceptable to people) and roes are willfully confused:

http://www.independent.co.uk/life-style ... 43566.html

[smokeandumami]

So before I even think about smoking. Has anyone found a decent use of herring milts (other than Franco's taramasalata).

[tristar]

I guess you could take some inspiration from this article Nick: The Nasty Bits: Cod Milt Season? At least cod milt seems to be quite popular in Japanese Cuisine, maybe the recipes will adapt for herring milt.

My Grandmother, simply used to soak them in milk for a short while, dip them in seasoned flour and then fry until golden, then served them on buttered toast, with a little sprinkle of malt vinegar.

[smokeandumami]

I guess you could take some inspiration from this article Nick: The Nasty Bits: Cod Milt Season? At least cod milt seems to be quite popular in Japanese Cuisine, maybe the recipes will adapt for herring milt.

My Grandmother, simply used to soak them in milk for a short while, dip them in seasoned flour and then fry until golden, then served them on buttered toast, with a little sprinkle of malt vinegar.

Very informative link, thanks.

The first thing I've realised, after hearing my girlfriend scream when tidying the fridge, is that this will likely be a meal for 1.

I'll try a few the plain way and then try and figure out how they would benefit from smoking.

They do look disgusting.

[tristar]

Hi again Nick,

Found these recipes on Yahoo answers, the poster said they were Russian.

Milt tempura
You will need:

500 g of milt (fresh frozen)
2 eggs
3-4 tblsp. flour
1-2 tblsp. vegetable oil
salt, spices.
Thaw milt, rinse in cold water, drain and dry with paper towels. While thawing the milt, prepare batter: mix 2 eggs, add some salt, flour, and mix until homogeneous. Add salt and fish spices to thawed milt. Put oil on heated frying pan. Dip milt into batter and put on the frying pan immediately. Pack the milt strips close to each other. Turn over to fry on both sides until crisp on the surface. Milt tempura can be served hot with garnish or cold.

Milt in white wine
You will need:

250 g. fresh milt
1 tomato
1/2 tsp. lemon peel powder
1/8 glass white dry wine
2 tblsp butter
1/2 tsp. salt
fresh ground pepper
parsley greens
bread crumbs
Rinse fresh milt in cold water, put in the frying pan, greased with butter. Cover with sliced tomato, lemon peel powder, salt, pepper, parsley, and a few pieces of butter. Pour wine over the milt, sprinkle bread crumbs, cover with a lid, and put into an oven, preheated to 200 deg C for 10 min. Can be served hot or cold, or as sandwich filling.

Milt with horseradish
You will need:

200 g milt
10 g flour
20 g vegetable oil
80 g horseradish in vinegar
Rinse milt without breaking the film, optionally dunk in boiling water, roll in flour, add salt and fry in oil on a frying pan. Cool, and serve in a serving dish, with horseradish in vinegar and greens on top.

Richard

[tristar]

This one sounds nice from Food Network Canada:

Soft Roe, Caper and Anchovy Mousse

Preparation is easy
Preparation time is 30 minutes chilling time is 30 minutes


Yield: 6

Ingredients
225 grams soft herring roes
1 tablespoon lemon juice
30 grams butter
3 anchovy fillets
4 tablespoons double cream, whipped
1 teaspoon capers, rinsed and chopped
salt and pepper
toast points

Directions
Season the herring roes with lemon juice, salt and pepper. Heat the butter in a pan until it foams and add the herring roes. Cook them until they curl and become firm.
Drop the herring roes plus any juices in a food processor. Add the anchovy fillets and whiz. Allow the mixture to cool.
In a separate bowl beat the cream. Once cool, fold in the herring roes and add the capers. Chill the mixture. Serve on toast points.

Richard

[kimgary]

Gutted!, just visited my local fishmonger on the beach and asked for some cods roe, their catch quota is all used up!!

On a good note he said he will give me a call and put some spider crabs by for me

Regards Gazza.

[wheels]

... their catch quota is all used up!!

It makes my blood boil, knowing that they're having to dump superb fish back into the sea.

We're short of fish and the politicians answer is to catch fish, kill 'em, and then throw the good stuff away - the world's gone mad!

Phil