Fresh cod roe is in season from New Year to Easter, SO IT'S NOW IN SEASON. It needs to be boiled before you eat it, and we will wrap it for you ready to boil. Put the roe in salted boiling water and then simmer for about 10 minutes. Drain it, then leave it to cool, when you can eat it cold or slice it, coat it in seasoned flour and fry until the outside is nicely browned - this is a traditional ingredient of an Irish breakfast. If you'd rather that your cod roe was ready cooked, order the next item. 500g (1lb 1oz)

Smoked cod roe is very intense-tasting; it's wonderful on toast with lemon (doesn't need cooking), or use it as the base for home-made taramasolata. It freezes well. 250g. We have frozen some down to cover the period when it's not in season.

Customers in the shop in Reading have been asking for them for ages, so spread the news, they are back! Flour them, then fry, eat them on toast. It's traditional to add Worcestershire sauce. We love them! 250g.

Hard-to-get hard herring roes, we've managed to source them. They are the same price as are soft herring roes (scroll up). Cook in a similar way, dip in flour and fry for a few minutes. We prefer them to the soft roes, but it's all down to personal choice! One of our customers tried lots of methods of cooking them (poaching, baking and frying and reported back that frying was the best method. 250g.

These are usually used as an ornamental touch to fish dishes, starters and canapes because of their lovely orange colour. They are in 50g jars. From farmed fish, so SUSTAINABLE.

A 100g jar of lumpfish caviar, ideal for garnishing starters or canapes.

Made from hard herring roe, black in colour and made to taste like caviar. Nowadays it's used even in posh restaurants, but it's phenominally cheaper. It's in a 50g tin (nearly 2oz).