Ingredient: Cod Roe
Category: Fish - Roe
Season: Jan - Feb
The cod roes are the eggs from mature female fish.
A full roe consists of two lobes joined together by membrane, the eggs being held together in translucent skin.
They can vary in colour from pink to deep red.
To store
Refrigerate as soon as possible after purchase, either in the original wrapping or in a sealed airtight plastic container and use within 24 hours.
To cook:
Place the whole roe in salted boiling water and then simmer for approximately 10 minutes.
Drain them and leave to cool.
They can be either eaten cold or sliced thickly, coated in seasoned flour and fried in butter or oil until crisp.
In Scotland the fishmonger sells the above as a pre-cooked roe, ready to eat or in the raw form which you take home and cook yourself.
Cod roe was the central feature of an Irish breakfast.
In the old Irish breakfast, the roe was sliced in half and fried in bacon fat or simply boiled.
Most Irish today do not eat cod roe for breakfast, maybe it is a sign of the times.
Today, what is called an Irish breakfast is increasingly similar to English breakfast.
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