Part of the mystery is that cod roe doesn’t have the PR machine of cod fillets or haddock. It’s a by-product of the fishing industry, which makes it both sustainable and affordable—you’re basically eating the stuff that might otherwise get tossed.
Another reason? People get squeamish about eating eggs that aren’t from a chicken. But think about it: caviar is just expensive fish roe, and taramasalata is a creamy dip made from smoked cod roe. You’ve probably enjoyed it without even realising.
In chip shops, cod roe is usually served as a portion on its own, often for a few quid less than the premium fish. It’s a budget-friendly gateway into the world of seafood—without the commitment of a whole fillet.
How to eat it (without looking confused)
First, know that cod roe can be an acquired taste. The texture is dense and almost meaty, with a flavour that’s stronger than cod but milder than mackerel. Take a bite of the crispy batter first, then let the soft roe dissolve on your tongue.
You’ll want plenty of salt and vinegar, and maybe a slice of lemon if your chippy is fancy enough to offer one. It’s also fantastic with a side of mushy peas—the sweetness balances the roe’s briny punch perfectly.
Pro tip: don’t eat the thin membrane that holds the eggs together. It’s edible, but it’s tough and rubbery. Just let the insides crumble onto your chip as you nibble around it.
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