...and about time too!

Smoked Roe

Finally the cod's roe has come out fine.

The roes were covered with plain salt for 8 hours, rinsed and left in the fridge overnight to dry.

They have been smoked for a total of 24 hours over 2 days with oak and a small amount of beech, resting in the fridge in-between. They have been in the fridge overnight for the smoke flavour to penetrate throughout.

I'm really pleased, not least because to buy this amount of smoked roe online would cost between £35 and a whopping £75!

...and the verdict? Well, all I can say is that thinks it that good, he says he's going to wear a top-hat when he eats it for breakfast!

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There are two comments

ben sowton

did you cold smoke these? is it possible to do these in a hot smoker and i am trying to smoke some trout roes – what do you suggest? i have bought the cold smoker but it wont come in time i doubt as the roes came from the fish yesterday

ben sowton, - 09-09-’10 17:04


I know that smoked trout roe is used as a caviar substitute but assume that it is cold smoked.

Can you pipe the smoke from your hot smoker into another container? If so, you could maybe cold smoke them. Otherwise, I’m afraid it’s try it hot smoked and hope for the best! Either way, I’d salt the roe before smoking – more so for the cold smoking.

Sorry not to be of more help – please let me know how you get on.

Phil, (Email ) (URL) - 09-09-’10 17:58

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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