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Eat seasonal cod roe
Remember, it’s not just vegetables we’re talking about when we discuss eating seasonally. It’s also very much about the fish from our seas, and right now, you can find fresh cod roe at your fishmonger. It’s a favorite among both kids and adults and tastes delicious when fried and served on rye bread.
Fresh Cod Roe: A seasonal delight
Fresh cod roe should be enjoyed during its relatively short season from January to February. Boil it and serve with a chilled caper sauce, which pairs beautifully with the delicate roe. Add rye bread—preferably toasted—and a crisp salad, and you have a perfect light evening meal.
Why eat cod roe?
Cod roe is not only delicious but also a healthy choice. It’s rich in protein, vitamin D, and omega-3 fatty acids.
How to prepare cod roe
Cod roe can be cooked in many ways. Fresh cod roe is typically boiled before serving—often wrapped in parchment paper to maintain its shape. It can then be sliced and pan-fried or served simply with lemon, butter, and capers.
The season for cod roe
Cod roe is a seasonal delicacy, typically available during the winter months when cod are spawning. Many people associate it with classic dishes like creamed spinach, boiled potatoes, and mustard sauce.
Environmental considerations and sustainability
When purchasing cod roe, it’s important to choose products from sustainable fisheries. Look for certifications like the MSC label, which ensures the cod is caught in ways that protect the marine environment and fish populations.
Råvarer
What to eat in September
Madhåndværk
September is a transition. Summer still lingers in the air, but something has changed. The light is softer, the mornings cooler, and in the kitchen we begin to look for something a bit more filling. This is when late summer passes the baton to autumn. The ingredients are still vibrant and fresh, but now with more body, more structure, and more depth. Meals slowly move indoors again. We may turn on the stove a bit earlier, let something simmer a little longer – and rediscover the joy of what comes together in the pot.
What to eat in August
Madhåndværk
August is late summer. Still warm, still generous, but with a different kind of calm. This is when we begin to feel the season turning. The days are still long, but the light changes. And the ingredients do the same. They become heavier, sweeter, more concentrated. Kitchen gardens are still abundant, but now with a different weight. It is no longer just the fresh and crisp – it is also the ripe, the full-bodied, and what begins to point ahead.
What to eat in July
Madhåndværk
July is high summer. This is when everything reaches its peak – the fields are abundant, kitchen gardens give back, and ingredients taste their very best. The light feels endless, the days are long, and meals happily move outdoors. This is when we eat with our hands, share platters, and gather under the open sky. In the kitchen, this means maturity. More sweetness, more juiciness, more depth.
