Roe

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.

Types of Roe

There are several types of roe which come from different species of fish and marine animals. These include:

• Caviar: This is a type of roe that comes from sturgeon.
• Ikura: This is the Japanese term for salmon roe.
• Tobiko: This is the Japanese term for the roe of flying fish.
• Masago: This is the Japanese term for the roe of capelin, a type of smelt.

Culinary Uses

Roe is used in a variety of culinary dishes around the world. In Japanese cuisine, roe is often used as a topping for sushi. In Scandinavian countries, roe is often spread on bread or crackers. In the United States, roe is often used as a topping for canapés or as a garnish for seafood dishes.

Health Benefits

Roe is high in protein and omega-3 fatty acids, which are beneficial for heart health. It is also a good source of vitamins and minerals, including vitamin B12, vitamin D, selenium, and iodine.

See Also

• Fish
• Seafood
• Caviar
• Sushi

Roe Resources
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