I bought a couple of cods (I think, I don't remember the name) at Source in St. Nicolas market, Bristol last year.     (Source Food & Cafe -   http://www.source-food.co.uk/)
You usually ask to the fishmonger to gut the fish, don't you? This time, the cods had some eggs. So I make my fishmonger to keep the eggs and decided to make TARAKO（たらこ）.

Tara-ko, Tara means cod, but the original Japanese tarako is made from Alaskan pollok. Ko means baby, but here, eggs in Japanese.
When you travel to Hakata or Fukuoka area in Kyshu, South Japan, you can see more red tarako using chilli called Karashi-Mentaiki（辛子明太子）.

You just need some salt. About10% of eggs weigh. 
Be careful to gut out the eggs, they are quite fragile. 

- Place tarako on the plate and sprinkle salt all over tarako evenly. Leave them for an hour.

- Rinse them by the alcohol, like Sake or Cider roughly.

- Dry tarako and wrap them by the cling film and place on the kitchen paper (on a plate) 
in the fridge over night.

There are many other ways of Takarko making, though.

- Sprinkle a lot of salt all over Tarako, place them in the container placed kitchen towels 
(you can wrap Tarako and put them in the container) after took away excess salt. 

- Leave it for 3 〜 4 hours.

- Rinse Tarako and soak them in the salted water for 4 〜 5 hours. 

Use definitely the salt water, otherwise Tarako will be very salty.

- Take Tarako out and dry them by the kitchen towel.

Place Tarako on the kitchen towel in a tray or a dish and wrap it, use cling film. 

Put them in a container (place the kitchen paper) is an ideal. 
Keep it in the fridge.

How to use Tarako for your daily meals? 
Spaghetti, a rice, sushi or sashimi topping,  a filling of o-nigiri, for a starter on 
top of the bread etc..... many many ideas. Use your imagination!!!

Enjoy your home made Tarako! xxxxx