In Scotland, cod roe is so beloved you’ll find it in supermarkets next to the smoked fish, often sliced and ready to pan-fry. In Japan, mentaiko—spiced cod roe—is a cult ingredient in pasta and onigiri. Your chippy’s version is just the silent cousin of those global delicacies.
Fun fact: a single cod can produce up to five million eggs in one spawning season. That’s a lot of potential chip shop dinners. And because cod roe is packed with omega-3 fatty acids and vitamin B12, you can call it “brain food” while you eat it with a fork.
Another fun fact: the colour of the roe ranges from pale yellow to deep orange, depending on the cod’s diet. If your portion is a bright coral pink, it might have been dyed—but hey, chippies are about comfort, not Instagram perfection.
Practical tips for the first-timer
If you’re ordering for the first time, ask for a small portion. A standard portion is hefty, and the richness can be surprising. Share it with a friend, or save half for a cold midnight snack—roe is surprisingly good the next day.
Don’t confuse cod roe with soft roe (milt), which is actually fish sperm—different thing entirely. Soft roe is creamy and delicate, while cod roe is firm and granular. If you’re unsure, just say “the orangey one, please” and they’ll sort you out.
And here’s the golden rule: eat it hot. Cold, it turns into a sad, pasty block. Fresh from the fryer, it’s a revelation—crispy, salty, and golden like a seafood croquette that’s been to the moon and back.
Some of the amazing things you can get in chip shops around the UK and
