Cook seafood with ease with our variety of canned fish. No matter what cuisine you fancy tinned fish dipped in different sauces and oils is sure to enhance your dishes. And our sustainable seafood options also make sure you do your bit for the environment. Tinned fish Find out about Scandinavia’s love affair with cod roe, from what it is to how to cook it: A brief history of Scandinavian cod Coat the roe in the milk mixture and then the cornmeal mixture. Place the roe in the milk mixture and thoroughly coat it before you dip it into the cornmeal and flour mixture. Make sure the cornmeal mixture is coating the roe on all sides for the best taste. [4] X Research source For over a millennia, cod has been culturally and commercially important in Scandinavia. Dried stores of Atlantic cod sustained Norse seafarers as they followed the cold-water fish from Norway to Canada via Iceland and Greenland.

Cod Roe: A Scandinavian Delicacy Cod Roe: A Scandinavian Delicacy

Canned torskerogn from major brands like Kalles Kaviar, Amanda, or King Oscar is available in grocery stores all year round in Scandinavia. Fresh cod roe will be served in restaurants during the winter, from January – March. If you’re after a taste of the Norwegian-Arctic cod skrei or møjle, this would be the best time to visit Norway.Mix cornmeal and flour together in a separate dish. Use a dish that’s a little bit smaller than the first dish you used. Pour 1/2 cup (20 grams) of cornmeal and 2 tablespoons (16 grams) of flour into the dish and stir them together with a spoon so the dry ingredients are thoroughly mixed. [3] X Research source Heat the vegetable oil in a frying pan and cook the fish cakes for 3-4 minutes on each side, turning them over carefully with a fish slice. Drain on kitchen paper. It’s a good idea to cover the pan when the roe is frying because the fish eggs tend to sizzle and pop. In Denmark, fresh torskerogn is a winter specialty that’s served as a smørrebrød with Greenlandic shrimp, mayonnaise, dill, lemon, and rye bread. ReservedSlotData.TimeSlot.DayOfWeekString}}, {{ReservedSlotData.TimeSlotReservation.Day}} {{ReservedSlotData.TimeSlotReservation.DisplayMonth}}

ROE - TIN - T.Quality AMANDA 555 ROE - TIN - T.Quality

Cod roe is served cold, so it has a fresh bite to it. The primary taste is salty, with a slightly fishy flavor. Kalles Kaviar is the equivillant of Marmite or Vegemite. Swedes love it, but for the rest of us, it can take some getting used to. In fact, ABBA, the manufacturer of Kalles uses this as a selling point in their commercials, with the tagline: “A very unique Swedish taste.” Separate the roe sacs from each other carefully. Pull the fish sacs away from one another so it'll be easier to poach them. Do this very gently using your fingers or lightly with a spoon, being careful not to pierce them. [11] X Research sourceCombine the milk, salt, and pepper together in a dish. Use a shallow bowl or baking dish to hold the ingredients. Pour 1⁄ 2 cup (120 ml) of milk into the dish as well as a few sprinkles of salt and pepper, depending on your tastes. Stir the ingredients together with a spoon so they’re well combined. [2] X Research source