How to Cook Cod Roe (4 Steps)

Most forms of fish eggs, or roe, have a firm texture and "pop" distinctively on the tongue. For aficionados, that pop is part of the pleasure of eating roe, but some diners find it disconcerting. Cod roe is a worthy option for diners of either camp, combining a mild but rich flavor with a smooth and lightly grainy texture similar to ricotta. The vividly orange eggs come in twin roe sacs, contained in a thin membrane like a natural sausage casing. They're usually poached, and you can serve them in a number of ways.

Things You'll Need

Colander
Fish or vegetable broth, or court-bouillon

Pot or saucepan

Instructions

Wash away any blood spots or other impurities from the roe sacs, and let them drain in a colander.
Heat one to two pints of fish or vegetable broth to a low simmer, or make a quick poaching liquid -- called "court-bouillon" in French -- by simmering peppercorns, thyme, lemon slices and salt in water, with a splash of white wine. Simmer for 30 minutes to extract the flavors, then strain the liquid and return it to your pot.
Slide the roe sacs carefully into the water, taking care not to break the delicate membranes as you handle them. Maintain a gentle simmer -- the water should ripple, but never boil -- for 30 minutes.
Peel the membranes from the roe and serve them hot, if you wish. Alternatively, let them cool completely and refrigerate them for later use.

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