Product Code Database
Example Keywords: dress -shoes $30-174
barcode-scavenger
   » » Wiki: Roe
Tag Wiki 'Roe'.
Tag

Roe, ( ) or hard roe, is the fully ripe internal masses in the , or the released external egg masses, of and certain such as , , and . As a , roe is used both as a ingredient in many dishes, and as a raw ingredient for such as .

The roe of marine animals, such as the roe of lumpsucker, , mullet, , , , , and are especially rich sources of omega-3 fatty acids, Roe of Marine Animals Is Best Natural Source of Omega-3 Science Daily, 11 December 2009. 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, fish, mixed, raw , Self Nutrition Data, accessed 2019.09.01

Roe from a or sometimes other fish such as flathead grey mullet, is the raw base product from which is made.

The term soft roe or white roe denotes fish , not fish eggs.


By country

Africa

South Africa
People in consume fish roe in the form of slightly sour or battered and deep fried.


Americas

Brazil
In southern Brazil, in particular in the parts of the state of Santa Catarina (from Azorean colonization), 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 (as q.v.). But spawned herring roe was also traditional foodstuff for indigenous people of .

The collection and consumption of herring roe is actually a long-standing native practice for the Indigenous people of the (Northern and Middle) . Traditional methods involves harvesting the naturally occurring "spawn-on-kelp" (: k'aaw or eggs laid on purposefully submerged hemlock branches. Nowadays "spawn on " is commercially produced, mostly bound for Japan. ()

Roe from the is harvested from the Great Lakes, primarily for overseas markets.

In the province of New Brunswick, roe (caviare) of the Atlantic sturgeon is harvested from the Saint John river. Whereas in coastal , are sustainably to produce .


Chile
In , 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 ("huevas de arenque") 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 (Seriolella violacea) 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 (considered a medium quality fish) 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 (at customer request) to add strength to .


United States
In the United States, several kinds of roe are produced: from the Pacific coast, and species such as the and alewife, mullet, paddlefish, , and some species of . Shad, pike, and other roe sometimes are pan-fried with bacon. Spot prawn roe (hard to find) is also a delicacy from the North Pacific. roe, pan-fried and served with is popular on the Southeastern coast.

Herring roe harvested in Alaska are mostly shipped to Japan(cf. kazunoko under #Japan). The indigenous people () of the had traditionally collected and eaten herring roe. (cf. also #Canada)


Asia

Cambodia
In Cambodia roe (, pông trei) are fermented and usually eaten with steamed eggs, and other hen or duck egg dishes.
(2025). 9789748778853, Nusara & Friends Co. Ltd..


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" (蟹粉豆腐). Nanxiang Steamed Bun Restaurant serves "crab roe " as their special. Shrimp roes are also eaten in certain places, especially around the downstream of , such as , 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 is also considered a delicacy and is eaten fried or as a stuffing within a fried to make potoler dolma.

Roe from the fish is considered a delicacy in . 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 and Northern , the roe of , and several other fish is considered a delicacy. The roe can be eaten fried (after being coated with red chilli paste) and also as a thick curry (gashi). In and , roe is first steamed or poached, then coated with salt and chilli powder and then shallow fried or roasted on a tawa (flat pan). In the state of , roe is deep fried in , 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 and , roe of several fresh-water fish, including , 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 before a major meal.

All along the and Specially South Pakistan , the roe of Palla (fish), and several other fish is considered a delicacy. The roe can be eaten fried (after being coated with red chilli paste) and also as a thick curry (Salan/Curry). coated with salt and chilli powder and then shallow fried or roasted on a tawa (flat pan).


Indonesia
Pepes telur ikan is a dish of steamed or fried spiced roe wrapped in banana leaf. In , It is made from roe or locals called ikan tuing-tuing. Also in , the is made from roe or locals called ikan bader.

In , telur ikan mimi has become a dish. It is made from roe with grated coconut.


Iran
In the provinces of and , 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 -like dish called "Ashpal Kuku".

Besides the much sought-after , roe from (also known as Caspian white fish or Rutilus frisii kutum), (called "kuli" in ), (called "kulmeh" in ), and Caspian are highly prized. Roe from is less common and barbel roe is also occasionally used.


Israel
Several sections of the include roe. In , roe is commonly referred to by its Russian name "ikra" (איקרה). When necessary, the color is also mentioned: white or pink, as appropriate. Israeli "white ikra" is commonly made of or eggs, while "red ikra" is made of eggs or, in rarer cases, eggs. The term "" is separate, and denotes only eggs.

Ikra is served as a starter dish, to be eaten with or similar breads, particularly in 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 , roe from —fish with fins and scales—is considered kosher. Like fish in general, it is considered . However, roe is considered kosher only if the fish from which it is harvested is kosher as well. from 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 must be processed under kosher supervision as well. The only exception to this rule is red roe, thanks to a widely accepted by the Bais Yosef.


Japan
Various roe types are used in , including the following which are used raw in :
  • Ebiko - roe.
    (2025). 9780760759332, Becker & Mayer. .
  • (イクラ) - roe. Large reddish-orange individual spheres. It is a from the Russian, "икра" (roe, in this context )
    • Sujiko (すじこ/筋子) - Salmon roe sac whole pieces. Sujiko is darker (red to dark-red), also sweeter in taste.
  • (数の子/鯑) - roe sac, yellow or pinkish, having a firm, rubbery texture and appearance, now usually brined. ().
    • extra="spawn on kelp" - herring eggs heavily laid on seaweed, mostly imported from Canada (cf. k'aaw above)
  • (カラスミ/鱲子) - dried mullet roe, a specialty of Nagasaki. Along with sea urchin and (cf. kuchiko below) it is considered one of the big three of Japan.
  • or konoko - sea cucumber roe. Often dried.
    (2025). 9784770030221, Kodansha International. .
  • Masago (真砂子)- roe, similar to Tobiko, but smaller.
  • Tarako (たらこ/鱈子) - Salted roe, sometimes grilled.
    • (明太子) - Alaska pollock roe sac, cured and spiced with . Mentaiko is usually pink to dark red.
  • (飛び子) - roe, very crunchy, reddish orange in color.
  • Uni (うに/雲丹) - roe, used in , also preserved uni (packed in jars). Orange to pale yellow. The soup is a northern specialty (also available canned).
    (2025). 9789058093790, . .


Korea
All kinds of fish roe are widely eaten in , including the popular sea urchin, salmon, herring, flying fish, cod, among others. (명란젓) refers to the (salted fermented seafood) made with roe seasoned with powders. It is commonly consumed as , small dish accompanied with cooked rice or ingredient for (알탕), a kind of jjigae (Korean stew).

is a 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.


Oceania

New Zealand
The Māori people and other New Zealanders eat sea urchin roe, called "kina". Kina is sold in fish shops, supermarkets, and alongside the road. Most commercial kina is imported from the .


Europe
All around the Mediterranean, is an esteemed specialty made of the cured roe pouch of , , or ; it is called bottarga (Italian), poutargue or boutargue (French), botarga (Spanish), batarekh (Arabic) or avgotaraho (Greek αυγοτάραχο).


Denmark
The most commonly eaten roe in Denmark is roe, usually sold canned with added water, starch, oil, salt, and tomato puree and then boiled and preserved. It is served sliced, either as is or slightly roasted in a pan, on top of rye bread, sometimes topped with remoulade and/or lemon. An everyday food item on many Danish lunch tables. Lumpfish ( stenbider) roe is another roe used in . It is considered somewhat of a luxury item and is primarily used as a condiment on top of halved or sliced hard-boiled eggs, on top of mounds of , or in combination with other or seafood.


France
roe ( oursin in ) is eaten directly from the sea and in restaurants, where it is served both by itself and in seafood platters, usually spooned from the shell of the animal. , and roe still attached to those animals is also considered a delicacy.


Finland
and especially from the fresh water lakes in Finland are renowned for the excellent delicate taste of the roe. Roe is served as topping of toast or on blini with onion and smetana.


Greece
is salted and cured carp or cod roe used to make taramosaláta, a consisting of taramá mixed with lemon juice, bread crumbs, onions, and olive oil; it is eaten as a dip.

(αυγοτάραχο) or botargo is the prepared roe of the .


Italy
is a popular ingredient in the south of Italy. It consists of the salted and dried roe pouch of the Atlantic bluefin tuna; it can also be prepared with the dried roe pouch of the . It is used minced for dressing pasta or sliced with olive oil and lemon on bread. On the islands of Sardinia and Sicily, fresh sea urchin roe is widely consumed, both as is and as a pasta sauce. Its consumption is limited to certain months of the year to preserve the sea urchin.


Norway
Norwegian is most commonly made from , but caviar made from lumpsucker or roe is also available. During winter season, when skrei, winter cod is available, roe is cooked in its sack and served with cod liver and poached cod. This traditional dish is particularly popular in coastal Norway and is called mølje. In some areas it is also common to the roe from freshly caught fish, to be eaten on or with and .


Portugal
Codfish roe and sardine roe are sold in olive oil. The fresh roe of hake (pescada) is also consumed (a popular way of eating it is boiled with vegetables, and simply seasoned with olive oil and a dash of vinegar). In the South of Portugal, the "ouriço do mar" (sea urchin) is highly appreciated. In the Sines area (Alentejo), a layer of dried pine needles is placed on the ground and, on top of it, a layer of sea urchins. This layer is topped with a second layer of dried pine needles. The pile is set on fire. The roe is removed from the cooked sea urchins and eaten. Sea urchin is not consumed in May, June, July, and August.


Romania
Fish roe is very popular in Romania as a starter (like salată de icre) or sometimes served for breakfast on toasted bread. The most common roe is that of the European carp; pike, herring, cod are also popular. Fried soft roe is also a popular dish. Sturgeon roe is a delicacy normally served at functions.


Russia and ex-USSR countries
In , all types of fish roe are called ikra (икра), and there is no linguistic distinction between the English words "roe" and "caviar". Also, Russians tend to translate any "ikra" as "caviar", thus creating the impression of availability of sturgeon roe.

roe, called chyornaya ikra (чёрная икра, "") is most prized. It is followed in prestige by roe called krasnaya ikra (красная икра, "red caviar"), which is less expensive, but still considered a delicacy. Both types of roe are usually served lightly salted on buttered wheat bread, or as an accompaniment for , or used as an ingredient in various and festive dishes. The butter on bread may soften the taste of large pellets of black or red roe this way, by making it more dull, and the bread should be soft and fresh rather than soggy, crisp or bun-like dense.

More common roes, such as , , and ones are everyday dishes, combining richness in protein with low price. Salted on buttered bread is common breakfast fare and herring roe is often eaten smoked or fried. The roe of freshwater fish is also popular but the commercial availability is lower. of various fishes is also widely consumed, mostly fried, and is a popular cantina-style dish.

  • For those "everyday" roes, the buttered bread makes sense, since the canned roe is more salty than caviar sturgeon roe.
  • Capelin roe mixed with cream is sold in convenience stores of Russia as a more gentle-tasting variant of aforementioned canned roe spreads.

Roe found in dried fish is considered delicious by some; though dried vobla roe is not produced separately as a stand-alone dish, roe-carrying vobla is prized.


Spain
Cod and hake roe is commonly consumed throughout Spain in many different forms: sautéed, grilled, fried, marinated, pickled, boiled, with mayonnaise, or in salad. and dry brined roe is traditional in and the Mediterranean coasts since antiquity. In all of the Spanish coastal regions, sea urchin roe is considered a delicacy and consumed raw. Roe from the Mediterranean grey mullet, Mugil cephalus, is a resembling sturgeon roe that is marketed from Spain to countries around the world. Mujjo’l Caviar , mujjolcaviar.com, about-us, accessed January 1, 2020


Sweden
Smoked and salted roe paste known as smörgåskaviar, typically sold in tubes, is commonly served as a sandwich topping in Sweden.

Lightly salted roe of the is called löjrom in Swedish. It is naturally orange in colour. The most sought-after type is Kalix löjrom from Kalix in the northern Baltic sea. Most löjrom consumed in Sweden is, however, imported frozen from North America.

Stenbitsrom, the roe of lumpfish, is naturally gray, but is coloured black (to emulate black caviar) or reddish orange (to emulate löjrom). The used may have negative health impacts, especially for children, and the colour additives also tend to bleed into other foods served with it. Azo dyes were typically not legal in Sweden, but were allowed in stenbitsrom as children were considered unlikely to consume significant amounts of it.

There is also a trend to use more laxrom (salmon roe), which is a natural orange colour, with a large diameter.


United Kingdom
Though not popular, herring roe is sold within many British supermarkets. Battered cod roe can also be bought from many fish and chip shops. Various tinned roes are on sale in supermarkets e.g. soft cod roes, pressed cod roes and herring roes.


See also


Explanatory notes
Page 1 of 1
1
Page 1 of 1
1

Account

Social:
Pages:  ..   .. 
Items:  .. 

Navigation

General: Atom Feed Atom Feed  .. 
Help:  ..   .. 
Category:  ..   .. 
Media:  ..   .. 
Posts:  ..   ..   .. 

Statistics

Page:  .. 
Summary:  .. 
1 Tags
10/10 Page Rank
5 Page Refs
2s Time