The store will not work correctly in the case when cookies are disabled.
Christmas & New Year: Our last remaining Delivery Date this year is Saturday 28th December (select Weekend Shipping). Note: This Delivery Date does not support products with Lead Times, which should be removed from your Basket.
Cured cod's roe is most commonly used for making taramasalata.
Here's our recipe for a delicious Greek mezze dip using this fantastic product:
1. Scrape the roe out of its membrane and reserve in the bowl of an electric mixer. Add 2 cloves of minced garlic, the juice of half a lemon, 1 litre of vegetable oil and some good quality salt.
2. Slowly whisk the oil into the mix until it resembles a mayonnaise. You can loosen it up with a table spoon of warm water if its too stiff and you can adjust the flavour with extra lemon juice and seasoning.
3. Garnish with chopped parsley and serve with a toasted baguette and a drizzle of extra virgin olive oil.
Smoked cod's roe is most commonly used for making taramasalata.
Here's our recipe for a delicious Greek mezze dip using this fantastic product:
1. Scrape the roe out of its membrane and reserve in the bowl of an electric mixer. Add 2 cloves of minced garlic, the juice of half a lemon, 1 litre of vegetable oil and some good quality salt.
2. Slowly whisk the oil into the mix until it resembles a mayonnaise. You can loosen it up with a table spoon of warm water if its too stiff and you can adjust the flavour with extra lemon juice and seasoning.
3. Garnish with chopped parsley and serve with a toasted baguette and a drizzle of extra virgin olive oil.
Have you ever wondered what caviar tastes like? Discover the unique flavour profile & sensory delights of this celebrated delicacy for first-time tasters.
Are you looking for seafood platter ideas for Sunday Roast? Look no further. Our food experts at Fine Food Specialists are giving you their best tips on how to build the perfect platter using all types of seafood.
https://www.finefoodspecialist.co.uk/smoked-cod-s-roe-400g?___store=default611Smoked Cod's Roe, Frozen, +/-500ghttps://www.finefoodspecialist.co.uk/media/catalog/product/b/o/bottarga__1.jpg26.9526.95GBPInStock/Seafood & Shellfish/Seafood & Shellfish/Cured and Smoked Fish/Seafood & Shellfish/Fresh Fish/Fresh Cod60157337<p><span style="font-size: medium;">Cured cod's roe is most commonly used for making taramasalata. </span></p>
<p><span style="font-size: medium;">Here's our recipe for a delicious Greek mezze dip using this fantastic product: </span></p>
<p><span style="font-size: medium;">1. Scrape the roe out of its membrane and reserve in the bowl of an electric mixer. Add 2 cloves of minced garlic, the juice of half a lemon, 1 litre of vegetable oil and some good quality salt.</span></p>
<p><span style="font-size: medium;">2. Slowly whisk the oil into the mix until it resembles a mayonnaise. You can loosen it up with a table spoon of warm water if its too stiff and you can adjust the flavour with extra lemon juice and seasoning. </span></p>
<p><span style="font-size: medium;">3. Garnish with chopped parsley and serve with a toasted baguette and a drizzle of <a href="https://www.finefoodspecialist.co.uk/olive-oil-la-vallee-des-baux-aoc-1l-1">extra virgin olive oil</a>.</span></p> <p><span style="font-size: medium;">Smoked cod's roe is most commonly used for making taramasalata. </span></p>
<p><span style="font-size: medium;">Here's our recipe for a delicious Greek mezze dip using this fantastic product: </span></p>
<p><span style="font-size: medium;">1. Scrape the roe out of its membrane and reserve in the bowl of an electric mixer. Add 2 cloves of minced garlic, the juice of half a lemon, 1 litre of vegetable oil and some good quality salt.</span></p>
<p><span style="font-size: medium;">2. Slowly whisk the oil into the mix until it resembles a mayonnaise. You can loosen it up with a table spoon of warm water if its too stiff and you can adjust the flavour with extra lemon juice and seasoning. </span></p>
<p><span style="font-size: medium;">3. Garnish with chopped parsley and serve with a toasted baguette and a drizzle of <a href="https://www.finefoodspecialist.co.uk/olive-oil-la-vallee-des-baux-aoc-1l-1">extra virgin olive oil</a>.</span></p>00https://www.finefoodspecialist.co.uk/media/catalog/product/s/m/smoke_cod_roe_new.jpgadd-to-cart<p><span style="font-size: medium;"><strong>Ingredients: </strong></span></p>
<p><span style="font-size: medium;"><strong></strong>Cod roe (<strong>fish</strong>) 97%, salt
Check how this product is used in following recipes
Introducing Raw Sturgeon Fillet!
Our raw Siberian sturgeon fillet (Acipenser baerii) offers a premium seafood experience, ideal for gourmets and culinary adventurers. Its skin, dark grey and free of horn plates, gives the sturgeon fillet a sleek and refined appearance. Its meat is light in colour w...
Introducing Free Range Bronze Turkey!
Our Free Range Bronze Turkey is a premium choice for festive celebrations or any special gathering such as Christmas or Thanksgiving. These turkeys are raised in open pastures and enjoy a natural diet that enhances their flavour and texture. The result is a suc...
Rich and Festive Christmas Pudding Milk Chocolate (41% Cocoa)!
Indulge in the rich and festive flavours of Christmas with our Christmas pudding milk chocolate bar. Made from 41% Colombian cocoa, this chocolate combines high-quality ingredients with the warm and nostalgic taste of a classic holiday ...
Corporate Christmas Hamper: Gourmet Indulgence for the Festive Season!
Our Corporate Christmas Hamper is the perfect gift for those who appreciate bold flavours and sophisticated ingredients. This curated selection brings together premium, artisan products that create a culinary experience that’s...
