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Cod Roe Caviar

Homemade cod roe caviar (torskekaviar): loose, fresh roe is removed from the membrane, stirred at length with fine salt (about 10%) and cured cold for 2–3 weeks; served with pepper and lemon juice. Made in April.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 155 (falt i det fri)

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About the dish

Homemade cod roe caviar was a seasonal specialty; Erken specifies that it is made during the first 14 days of April, when the roe is loose and suitably mature. The method is pure salt curing with no cooking.

How to make it

  1. 1

    Clean the roe

    Use fresh, loose roe. Break the membrane and remove the roe grains with a spoon.

  2. 2

    Stir with salt

    Stir the roe grains with fine table salt until everything is well blended – stir for about three quarters of an hour.

  3. 3

    Curing

    Place the caviar in a cold spot (refrigerator) for 14 days to 3 weeks.

  4. 4

    Serve

    Serve the caviar with pepper and lemon juice. Erken recommends making it during the first 14 days of April.

Changes from the original

Quantities have been added as a guide; the amount of salt is given as about 10% of the roe's weight. Note that modern food safety calls for refrigerator temperature during the curing.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 155) → 1949 (korrekturlest, s. 183)~40% av teksten endretfjernetlagt til
Frisk, løs løs, fersk, ikke frosset rogn benyttes. Hinden Hinnen brytes, og rognkornene uttages uttas med en ske, skje, røres med fint bordsalt, indtil inntil det er godt utjevnet. Det bør røres ca. ¾ time; sættes time, settes bort paa på et kjølig sted 14 dage dager å 3 uker. Serveres med pepper og citronsaft. sitronsaft. Torskekaviaren lages de første 14 dage dager av april maaned. måned.

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Frequently asked questions

How long does it take before the cod roe caviar is ready?
It must sit in a cool place for 14 days to 3 weeks after the roe has been stirred with salt. The stirring itself takes about ¾ hour.
Which roe should be used, and at what time of year?
Fresh, loose cod roe. The membrane is broken and the roe grains removed with a spoon. Erken recommends making cod roe caviar during the first 14 days of April.
What is used for seasoning and serving?
The roe is stirred with fine table salt until the mixture is well blended. The caviar is served with pepper and lemon juice.

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