Cod roe is obtained from the ling or burbot (also known as Molva Molva, a gadiform fish of the Gadidae family) that inhabits the Atlantic Ocean. This fish has an elongated body with a flattened head and prominent jaw. Its color is mottled with brown tones on the back and whiter tones on the lower belly. It has two dorsal fins, one of which is shorter than the other, and an anal fin. It can reach a length of up to 106 cm and a weight of around 45 kg, being the largest of its species.
The piece of Cod Roe weighs 0.500-0.550 grams and comes vacuum-packed.
Cod roe is obtained from the ling or burbot (also known as Molva Molva, a gadiform fish of the Gadidae family), native to the Atlantic Ocean. It has an elongated body with a flattened head and prominent jaw. It has a mottled coloration with brown tones on the back and whiter tones on the lower belly. It has two dorsal fins (one shorter than the other) and an anal fin. It can reach a wingspan of about 106 cm and a weight of about 45 kg, making it the largest of its species.
The ling prefers rocky areas and feeds on other fish (cod, plaice, or herring), as well as crustaceans (mainly lobster) and starfish.
It has a flavorful (somewhat salty) flesh highly regarded in Spain as a delicacy.
Cod roe is exquisite, differing from those of other species in both texture and flavor. They have a fleshy, earthy texture and digest quite well compared to roe from other fishes (which can be more rubbery). Their preparation is natural (salted for a period of time, pressed to release excess water).
