Cod roe

Poach whole roe gently in barely simmering salted water for about 15–20 minutes, depending on thickness; vigorous boiling can split the sac. Cool it before slicing, then serve with lemon or fry the slices until golden.

Do not eat fresh cod roe raw: cook it thoroughly until firm and opaque throughout. Ready-to-eat smoked or tinned cod roe can be eaten as sold; keep it chilled once opened and follow its storage directions.

Cook and cool fresh roe first, then slice it about 1 cm thick and pat the surfaces dry. Dust lightly with flour and fry in a little oil over medium heat for 2–3 minutes on each side, turning carefully.

Fried slices are good with boiled potatoes, peas and a squeeze of lemon, or on toast with butter. In Britain, smoked cod roe is also used to make a taramasalata-style dip with breadcrumbs or softened bread, lemon juice and olive oil.

Keep fresh cod roe covered in the fridge and cook it promptly; freeze it if you will not use it within a day or two. Refrigerate cooked roe and use it within a couple of days, while opened smoked or tinned roe should be kept chilled.

Cod roe is the eggs of cod, while “fish roe” can mean eggs from many different fish. Their nutrition is similar: cod roe has 22 g protein per 100 g, compared with 24.5 g in fish roe.