Icelandic cooking, recipes and food

Fresh cod roe becomes available in late winter, and is a lovely addition to the fresh seafood available year round. My mother would serve roe with cooked cod's liver, cooked cod or haddock, and potatoes, sometimes with melted sheep's tallow (with cracklings) or butter, and rye bread on the side. To cook the roes, drop them into boiling salted water and cook for 15 to 45 minutes, depending on their size. The roe is cooked when firm and of an even pale pink colour all the way through. Drain well and serve warm or cold. Cold roe can be sliced and used as a topping for bread. To cook cod liver, soak in cold water for about 30 minutes, to allow any nematodes to crawl out (this is why I do not eat fish liver). Remove the membrane from the liver, drop into heavily salted boiling water and cook for about 10 minutes. Some like to cook the liver, fish and roe together, but as the liver imparts a strong flavour to the cooking liquid, I recommend cooking it separately. If the roe is to be

Cod roe should be available in fish shops now, and I usually treat myself to some once or twice during the season. (I really must check tomorrow). The traditional way of serving it is to cook the "bags" of roe in salted water, along with the liver from the fish and some fish, either cod or haddock. Everything then becomes greasy and slightly liver-flavoured, which I do not like at all. (Just take a sip of cod liver oil and then tell me if you honestly like the taste). But it is not the taste that I dislike the most about cod liver, it is the nematodes. I don't think I will say more on the subject, as I don't want to put anyone off their food. Just don't look up the word if you are going to eat soon. I usually cook roe in salted water with some fish but without the liver. While leafing through one of my cookbooks looking for recipes, I came across this, which I really should try – it sound delicious: 1/2 kg cooked cod roe (use canned if you can't get fresh). I