Roe
Roe[], or hard roe, is 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, sea urchins and squid. As a seafood, roe is used both as a cooked ingredient in many dishes, and as a raw ingredient for delicacies such as caviar.
The roe of marine animals, such as the roe of lumpsucker, hake, mullet, salmon, Atlantic bonito, mackerel, squid, and cuttlefish are especially rich sources of omega-3 fatty acids, but omega-3s are present in all fish roe. Also, a significant amount of vitamin B12 is among the nutrients present in fish roes.
Roe from a sturgeon, or sometimes other fish such as flathead grey mullet, is the raw base product from which caviar is made.
The term soft roe or white roe denotes fish milt, not fish eggs.
By country
Africa
South Africa
People in KwaZulu-Natal consume fish roe in the form of slightly sour curry or battered and deep fried.Americas
Brazil
In southern Brazil, in particular in the litoral parts of the state of Santa Catarina, mullet roesacks are consumed deep-fried or pan-seared by the locals.Canada
Roe is extracted from sturgeon, salmon, sea urchins, etc. Herring roe sacs are also extracted mainly for export to Japan. But spawned herring roe was also traditional foodstuff for indigenous people of British Columbia.The collection and consumption of herring roe is actually a long-standing native practice for the Indigenous people of the Pacific coast. Traditional methods involves harvesting the naturally occurring "spawn-on-kelp"
Roe from the cisco is harvested from the Great Lakes, primarily for overseas markets.
In the province of New Brunswick, roe of the Atlantic sturgeon is harvested from the Saint John river. Whereas in coastal British Columbia, Fraser River white sturgeon are sustainably farmed to produce caviar.
Chile
In Chile, sea urchin roe is a traditional food known as an "erizo de mar". Chile is one of many countries that exports sea urchins to Japan in order to fulfill Japanese demand.Dominican Republic
In Dominican Republic, dried and smoked herring roe is eaten. Unlike in some countries, it's generally cooked before consumption.Peru
In Peru, roe is served in many seafood restaurants sauteed, breaded and pan fried, and sometimes accompanied by a side of fresh onion salad. It is called Huevera Frita. Cojinova yields the best roe for this dish. Despite the fact that many people like it, it is hardly considered a delicacy. Upscale restaurants are not expected to offer it, but street vendors and smaller restaurants will make their first daily sales of it before they run out. Cojinova itself is caught for its fish meal, not for its roe, which is considered a chance product. Sea urchin roe is considered a delicacy and it is used to add strength to ceviche.United States
In the United States, several kinds of roe are produced: salmon from the Pacific coast, shad and herring species such as the American shad and alewife, mullet, paddlefish, American bowfin, and some species of sturgeon. Shad, pike, and other roe sometimes are pan-fried with bacon. Spot prawn roe is also a delicacy from the North Pacific. Flounder roe, pan-fried and served with grits is popular on the Southeastern coast.Herring roe harvested in Alaska are mostly shipped to Japan. The indigenous people of the Sitka Sound had traditionally collected and eaten herring roe.
Asia
Cambodia
In Cambodia roe are fermented and usually eaten with steamed eggs, omelettes and other hen or duck egg dishes.China
In many regions in China, crab and urchin roes are eaten as a delicacy. Crab roe are often used as topping in dishes such as "crab roe tofu". Nanxiang Steamed Bun Restaurant serves "crab roe xiaolongbao" as their special. Shrimp roes are also eaten in certain places, especially around the downstream of Yangtze River, such as Wuhu, as toppings for noodle soup.India, Pakistan and Bangladesh
Among the populace of eastern India, roe that has been deeply roasted over an open fire is a delicacy. In this region, the roe of rohu is also considered a delicacy and is eaten fried or as a stuffing within a fried pointed gourd to make potoler dolma.Roe from the ilish fish is considered a delicacy in Bangladesh. The roe is usually deep-fried, although other preparations such as mashed roe where the roe crushed along with oil, onion and pepper, or curry of roe can also be found.
All along the Konkan coast and Northern Kerala, the roe of sardines, black mackerel and several other fish is considered a delicacy. The roe can be eaten fried and also as a thick curry. In Goa and Malvan, roe is first steamed or poached, then coated with salt and chilli powder and then shallow fried or roasted on a tawa. In the state of Kerala, roe is deep fried in coconut oil, and is considered a delicacy. A common method of quick preparation is to wrap the roe in wet banana leaves and cook it over charcoal embers.
In Odisha and West Bengal, roe of several fresh-water fish, including hilsa, are eaten, the roe being cooked separately or along with the fish, the latter method being preferred for all but large fishes. Roe, either light or deep-fried are also eaten as snacks or appetizers before a major meal.
All along the Indus River and Specially South Pakistan Sindh, the roe of Palla, and several other fish is considered a delicacy. The roe can be eaten fried and also as a thick curry. coated with salt and chilli powder and then shallow fried or roasted on a tawa.
Indonesia
Pepes telur ikan is a dish of steamed or fried spiced roe wrapped in banana leaf. In Makassar, It is made from flying fish roe or locals called ikan tuing-tuing. Also in Gresik, the pepes is made from Java barb roe or locals called ikan bader.In Kendal, telur ikan mimi has become a Ramadan dish. It is made from horseshoe crab roe with grated coconut.
Iran
In the Caspian provinces of Gilan and Mazandaran, several types of roe are used. Called ashpal or ashbal, roe is consumed grilled, cured, salted, or mixed with other ingredients. If salted or cured, it is consumed as a condiment. If used fresh, it is usually grilled, steamed, or mixed with eggs and fried to form a custard-like dish called "Ashpal Kuku".Besides the much sought-after caviar, roe from kutum, Caspian roach, bream, and Caspian salmon are highly prized. Roe from carp is less common and barbel roe is also occasionally used.
Israel
Several sections of the Israeli cuisine include roe. In Modern Hebrew, roe is commonly referred to by its Russian name "ikra". When necessary, the color is also mentioned: white or pink, as appropriate. Israeli "white ikra" is commonly made of carp or herring eggs, while "red ikra" is made of flathead mullet eggs or, in rarer cases, salmon eggs. The term "caviar" is separate, and denotes only sturgeon eggs.Ikra is served as a starter dish, to be eaten with pita or similar breads, particularly in Arab restaurants. It can also be purchased in stores, in standard-sized plastic packages. In home cooking it is similarly served as a starter dish.
In Judaism, roe from kosher fish—fish with fins and scales—is considered kosher. Like fish in general, it is considered pareve. However, roe is considered kosher only if the fish from which it is harvested is kosher as well. Caviar from sturgeon is therefore not considered kosher from an Orthodox Jewish perspective, as that fish is not understood to have scales under Orthodox interpretations of Jewish law.
For most observant Orthodox Jewish consumers who keep kosher, roe or caviar must be processed under kosher supervision as well. The only exception to this rule is red roe, thanks to a widely accepted responsa by the Bais Yosef.
Japan
Various roe types are used in Japanese cuisine, including the following which are used raw in sushi:- Ebiko - Shrimp roe.
- Ikura - Salmon roe. Large reddish-orange individual spheres. It is a loan word from the Russian, "икра"
- * Sujiko - Salmon roe sac whole pieces. Sujiko is darker, also sweeter in taste.
- - herring roe sac, yellow or pinkish, having a firm, rubbery texture and appearance, now usually brined..
- *子持ち昆布 - herring eggs heavily laid on seaweed, mostly imported from Canada
- Karasumi - dried mullet roe, a specialty of Nagasaki. Along with sea urchin and konowata it is considered one of the big three chinmi of Japan.
- or konoko - sea cucumber roe. Often dried.
- Masago - Capelin roe, similar to Tobiko, but smaller.
- Tarako - Salted Alaska pollock roe, sometimes grilled.
- * Mentaiko - Alaska pollock roe sac, cured and spiced with red pepper. Mentaiko is usually pink to dark red.
- Tobiko - Flying fish roe, very crunchy, reddish orange in color.
- Uni - Sea urchin roe, used in sushi, also preserved uni. Orange to pale yellow. The soup is a northern specialty.
Korea
All kinds of fish roe are widely eaten in Korean cuisine, including the popular sea urchin, salmon, herring, flying fish, cod, among others. Myeongran refers to the jeotgal made with pollock roe seasoned with chili pepper powders. It is commonly consumed as banchan, small dish accompanied with cooked rice or ingredient for , a kind of jjigae.
Albap is a bibimbap made with roe.
Lebanon
Sea urchin roe, or توتية as it is known locally, is eaten directly from the sea urchin shell fresh using a small spoon. Some people add a twist of lemon juice to the roe and eat it in Lebanese flat bread.Malaysia
Particularly in Sarawak, Malaysia, Toli Shad fish roe is a popular delicacy among locals and tourists. The roe is usually found in the street market in Sarawak's capital city of Kuching. The roe can be sold for up to US$19 per 100 grams and is considered expensive among locals, but the price can reach up to US$30 in other states of Malaysia.The roe is usually salted before sale but fresh roe is also available. The salted roe is usually pan fried or steamed and eaten with steamed rice. The fish itself is also usually salted and served along with the roe.