Princes Pressed Cod Roe, 200g

Product Information

For over a millennia, cod has been culturally and commercially important in Scandinavia. Dried stores of Atlantic cod sustained Norse seafarers as they followed the cold-water fish from Norway to Canada via Iceland and Greenland.

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Rinse the fish roe in a bowl of fresh water. Fill a clean bowl with cool water and place the fish roe in it. Use your fingers to move the water around the roe, cleaning it super thoroughly. [1] X Research source Torskerogn, or cod roe, is popular across all of Scandinavia. It is spread on rye bread in Danish daycares, squeezed from toothpaste-like tubes in Sweden, and harvested as a seasonal delicacy during the Norwegian winter months. Plenty for a large family easy to cook, tasty battered or plain homemade chippy tea can't fault it. The product basically just needs warming through and crisping on the outside. My favourite recipe is Chip shop cod roe which is shallow-fried in olive oil.

What is code roe?

In recent history, disputes over cod fishing rights resulted in a decades-long confrontation between Iceland and the United Kingdom. Coat the roe in the milk mixture and then the cornmeal mixture. Place the roe in the milk mixture and thoroughly coat it before you dip it into the cornmeal and flour mixture. Make sure the cornmeal mixture is coating the roe on all sides for the best taste. [4] X Research source Store.LocalizedDisplayName}} | {{TimeSlotReservationDisplay}} Book Collection Slot Book Collection Slot View Slot Book Collection Slot Book C&C Slot Find out about Scandinavia’s love affair with cod roe, from what it is to how to cook it: A brief history of Scandinavian cod

John West Specialities Pressed Cod Roe 200g | Tinned Fish

Add the other ingredients to the pan and heat them up. This includes the lemon juice, parsley, chives, and thyme. Put all of these ingredients in the same pan you used to cook the roe and let it heat up over medium to medium-low heat. [22] X Research source

When is the best time to try Scandinavian cod roe?

Canned torskerogn from major brands like Kalles Kaviar, Amanda, or King Oscar is available in grocery stores all year round in Scandinavia. Fresh cod roe will be served in restaurants during the winter, from January – March. If you’re after a taste of the Norwegian-Arctic cod skrei or møjle, this would be the best time to visit Norway. In Denmark, fresh torskerogn is a winter specialty that’s served as a smørrebrød with Greenlandic shrimp, mayonnaise, dill, lemon, and rye bread. Sprinkle garlic into the skillet and cook for a minute before adding lemon juice. Keep the onions in the skillet and add in 1 tablespoon (9 grams) of garlic, mixing it with a wooden spoon for a minute so the garlic can cook. Pour in 1 US tbsp (15 ml) of lemon juice and combine all the ingredients thoroughly. [9] X Research source

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Left: Kalles Kaviar on cheese and rye bread in bed. Right: freshly boiled cod roe, with hand-peeled Greenlandic shrimps, home-made mayonnaise, lemon and dill at Restaurant Kronborg, Copenhagen Mix cornmeal and flour together in a separate dish. Use a dish that’s a little bit smaller than the first dish you used. Pour 1/2 cup (20 grams) of cornmeal and 2 tablespoons (16 grams) of flour into the dish and stir them together with a spoon so the dry ingredients are thoroughly mixed. [3] X Research sourceHeat the vegetable oil in a frying pan and cook the fish cakes for 3-4 minutes on each side, turning them over carefully with a fish slice. Drain on kitchen paper.

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Carefully remove the cod roe from the can, in one piece. Slice through the middle horizontally to make two rounds. It’s a good idea to cover the pan when the roe is frying because the fish eggs tend to sizzle and pop. Place the roe in the pan and sprinkle it with salt and pepper. Once the butter has melted, put the roe in the pan and spread it out. Sprinkle it with salt and pepper depending on how much you'd like to use according to your taste preferences. [19] X Research source Pour the water into a cup to measure out the butter and remove the roe. Drain the water out so it's separated from the roe and pour it into a measuring cup. Whatever the water measurement is, that's how much butter you'll need in the pan. Measure out that amount of melted butter to be poured into the pan. [14] X Research source Place the roe in an oiled skillet set on medium-high heat. Sprinkle olive oil into a large skillet so the pan is evenly coated in a light layer. Set your burner to medium-high heat and wait for the skillet to heat up before placing the roe on it. [5] X Research sourceSet the fish roe on a paper towel to let them drain. Once the roe is done frying, move each one to a paper towel-lined plate. Let them sit on the plate while you finish the rest of the cooking so the excess oil is absorbed. [7] X Research source Separate the roe sacs from each other carefully. Pull the fish sacs away from one another so it'll be easier to poach them. Do this very gently using your fingers or lightly with a spoon, being careful not to pierce them. [11] X Research source