Soft roe

Soft roe or white roe refers to the milt or semen of a male fish. It is often used as a food product in various cuisines around the world.

Overview

Soft roe is a type of roe that is produced by male fish. Unlike the eggs produced by female fish, which are often referred to as "hard roe," soft roe is a milky substance that contains the sperm of the fish. It is typically harvested during the spawning season when the fish are at their most fertile.

Culinary Uses

In many cultures, soft roe is considered a delicacy. It is often fried or sautéed and served as an appetizer or main course. In Japanese cuisine, soft roe is known as shirako and is often served raw or lightly cooked. In European cuisine, it is often used in dishes such as taramasalata, a Greek and Turkish spread made from soft roe, olive oil, lemon juice, and bread.

Nutritional Value

Soft roe is high in protein and contains a variety of vitamins and minerals, including Vitamin B12, Vitamin D, and selenium. However, it is also high in cholesterol, so it should be consumed in moderation.

Harvesting and Preparation

The harvesting of soft roe involves the careful extraction of the milt from the male fish. This is typically done by hand to avoid damaging the delicate substance. Once harvested, the soft roe can be prepared in a variety of ways, depending on the cuisine. It can be eaten raw, cooked, or used as an ingredient in various dishes.

See Also

• Roe
• Caviar
• Fish reproduction
• Seafood