Lighter in flavor than most other dry cured roes, cod bottarga is a great choice for those that find tuna and mullet roe "too strong". The cold water eggs come from Norwegian arctic cod called "Skrei". These fish produce roe with a 2.6% fat content, much lower than the 25% fat content of popular mullet bottarga. The roe sacks are salted and hung outside to age for 10-15 weeks in the frigid temperatures of Norway. When ready to serve, cod bottarga is firm and ready to shave over any dish calling for delicate brine.
Approximately 4 to 6 ounces per unit
Refrigeration recommended but not required
I like that kind of fish roe products, but I find the price outrageous for such small piece - it costs on the level of high quality sturgeon caviar.