A very popular ingredient in Scandinavian countries, especially in the old days before the overfishing decimated populations of cod in the North Sea. Pure widely used in Japan and Korea, cod eggs are an ingredient with a delicate flavor, as opposed to the horrible (at least my ducks) cod liver oil has a flavor that is a very offensive odor.
Preparation: virtually all the recipes began the same way, choose intact ovaries (whose outer skin has cuts or breaks), boil in salted water with the addition of a couple of tablespoons of vinegar. Be careful to maintain a boil just mentioned, so as not to break the ovaries during cooking. It will take about 20-30 minutes total.
on the table from here on we can see the cultural differences. If you're Swedish you probably want to serve hot ovaries, accompanied with boiled potatoes and melted butter. The Japanese will serve the ovaries sliced, seasoned with a delicate ponzu (citrus soy sauce), while we in the Southern Europe (Italians and Spaniards) the ovaries serve warm or cold, simply accompanied by good olive oil, salt, pepper , and lemon juice. For a variation
a little more 'developed (see photo), leave the ovaries in the refrigerator to cool completely. Cut into finger thick slices, flour them and fry them quickly so that they take color on both sides, season with salt and pepper and serve with a simple vinaigrette of olive oil and lemon.
PS. 'Klassisk fiskrätter' and Bengt Petersens' probably my favorite book cooking 'sea' Swedish style and solid recipes from the tradition of the west coast of Sweden.
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