Hard sauce

Hard roe refers to the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop and sea urchins. As a seafood, roe is used both as a cooked ingredient in many dishes and as a raw ingredient.

Etymology

The term "roe" comes from the Old English word "ra," which means "roe" or "spawn." The term "hard roe," specifically, is used to distinguish the roe from that of certain marine animals, like sea urchins and scallops, which is often referred to as "soft roe."

Culinary Uses

Hard roe is a popular ingredient in many different cuisines. In Japanese cuisine, for example, hard roe is often used in dishes like sushi and sashimi. In Scandinavian cuisine, hard roe is often served on toast or used in sauces and spreads. In the Southern United States, hard roe is often fried and served with grits.

Nutritional Value

Hard roe is high in protein and omega-3 fatty acids, making it a nutritious food source. However, it is also high in cholesterol, so it should be eaten in moderation.

Commercial Production

Commercial production of hard roe involves the harvesting of roe from fish like the Atlantic herring, Pacific herring, and shad. The roe is then processed and packaged for sale. Some roe is also harvested from farmed fish.

Environmental Impact

The harvesting of hard roe has an environmental impact, as it can deplete fish populations if not managed sustainably. Many fisheries are now implementing sustainable practices to ensure the long-term viability of fish populations. Template:Seafood-stub