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Cod Roe.


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I love my Cod Roe so got me thinking about doing it hot smoked in a Weber, Still a couple of months yet before it will be availiable and I should be able to source this quite easy from the fishmonger before they boil it, what temperature would you guys recommend and what wood to smoke it with, thinking maybe apple wood  but I also have cherry, oak, and mesquite.

The Greeks do this for taramasalata but I think they cold smoke it!

Any tips would be helpful.

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