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Roe, (/roʊ/ ⓘROH) orhard roe, is the fully ripe internalegg masses in theovaries, or the released external egg masses, offish and certainmarine animals such asshrimp,scallop,sea urchins andsquid. As aseafood, roe is used both as acooked ingredient in many dishes, and as a raw ingredient fordelicacies such ascaviar.
The roe of marine animals, such as the roe oflumpsucker,hake,mullet,salmon,Atlantic bonito,mackerel,squid, andcuttlefish are especially rich sources ofomega-3 fatty acids,[1] but omega-3s are present in all fish roe. Also, a significant amount ofvitamin B12 is among the nutrients present in fish roes.[2]
Roe from asturgeon, or sometimes other fish such asflathead grey mullet, is the raw base product from whichcaviar is made.
The termsoft roe orwhite roe denotes fishmilt, not fish eggs.
People inKwaZulu-Natal consume fish roe in the form of slightly sourcurry or battered and deep fried.
In southern Brazil, in particular in thelitoral parts of the state ofSanta Catarina (from Azorean colonization),mullet roesacks are consumed deep-fried or pan-seared by the locals.
Roe is extracted from sturgeon, salmon, sea urchins, etc.[a] Herring roe sacs are also extracted mainly for export to Japan (askazunoko q.v.).[3][4] But spawned herring roe was also traditional foodstuff for indigenous people ofBritish Columbia.[5]
The collection and consumption of herring roe is actually a long-standing native practice for the Indigenous people of the (Northern and Middle[5])Pacific coast. Traditional methods involves harvesting the naturally occurring "spawn-on-kelp" (Haida:k'aaw[6] or eggs laid on purposefully submergedhemlock[5] branches. Nowadays "spawn onkelp" is commercially produced, mostly bound for Japan.[b][4] (SeePacific herring#Roe fishery for further information)
Roe from thecisco is harvested from the Great Lakes, primarily for overseas markets.
In the province of New Brunswick, roe (caviare) of theAtlantic sturgeon is harvested from the Saint John river.[citation needed] Whereas in coastalBritish Columbia,Fraser Riverwhite sturgeon are sustainablyfarmed to producecaviar.[7]
InChile, 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.
In Dominican Republic, dried and smoked herring roe ("huevas de arenque") is eaten. Unlike in some countries, it's generally cooked before consumption.
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 toceviche.
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In the United States, several kinds of roe are produced:salmon from the Pacific coast,shad andherring species such as theAmerican shad andalewife,mullet,paddlefish,American bowfin, and some species ofsturgeon. 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.Flounder roe, pan-fried and served withgrits is popular on the Southeastern coast.
Herring roe harvested in Alaska are mostly shipped to Japan[3](cf.kazunoko under#Japan). The indigenous people (Tlingit) of theSitka Sound had traditionally collected and eaten herring roe.[8][9] (cf. also#Canada)
In Cambodia roe (Khmer:ពងត្រី,pông trei) are fermented and usually eaten with steamed eggs,omelettes and other hen or duck egg dishes.[10]
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 roexiaolongbao" as their special. Shrimp roes are also eaten in certain places, especially around the downstream ofYangtze River, such asWuhu, as toppings for noodle soup.[citation needed]
Among the populace of eastern India, roe that has been deeply roasted over an open fire is a delicacy. In this region, the roe ofrohu is also considered a delicacy and is eaten fried or as a stuffing within a friedpointed gourd to makepotoler dolma.
Roe from theilish fish is considered a delicacy inBangladesh. 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 theKonkan coast and NorthernKerala, the roe ofsardines,black mackerel 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). InGoa andMalvan, 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 ofKerala, roe is deep fried incoconut 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.
InOdisha andWest Bengal, roe of several fresh-water fish, includinghilsa, 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 orappetizers before a major meal.
All along theIndus River and Specially South PakistanSindh, the roe ofPalla (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).
Pepes telur ikan is a dish of steamed or fried spiced roe wrapped in banana leaf.[11] InMakassar, It is made fromflying fish roe or locals calledikan tuing-tuing. Also inGresik, thepepes is made fromJava barb roe or locals calledikan bader.
InKendal,telur ikan mimi has become aRamadan dish.[12] It is made fromhorseshoe crab roe with grated coconut.
In theCaspian provinces ofGilan andMazandaran, several types of roe are used. Calledashpal orashbal, 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 acustard-like dish called "Ashpal Kuku".
Besides the much sought-aftercaviar, roe fromkutum (also known as Caspian white fish orRutilus frisii kutum),Caspian roach (called "kuli" inGileki),bream (called "kulmeh" inGileki), and Caspiansalmon are highly prized. Roe fromcarp is less common and barbel roe is also occasionally used.
Several sections of theIsraeli cuisine include roe. InModern Hebrew, 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 ofcarp orherring eggs, while "red ikra" is made offlathead mullet eggs or, in rarer cases,salmon eggs. The term "caviar" is separate, and denotes onlysturgeon eggs.
Ikra is served as a starter dish, to be eaten withpita or similar breads, particularly inArab restaurants. It can also be purchased in stores, in standard-sized plastic packages. In home cooking it is similarly served as a starter dish.
InJudaism, roe fromkosher fish—fish with fins and scales—is considered kosher. Like fish in general, it is consideredpareve. However, roe is considered kosher only if the fish from which it is harvested is kosher as well.Caviar fromsturgeon 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 orcaviar must be processed under kosher supervision as well. The only exception to this rule is red roe, thanks to a widely acceptedresponsa by the Bais Yosef.[13]
Various roe types are used inJapanese cuisine, including the following which are used raw insushi:
In Korean, the roe found inside the belly of a fish is called "goni" (鯤鮞).[18]
All kinds of fish roe are widely eaten inKorean cuisine, including the popular sea urchin, salmon, herring, flying fish, cod, among others.Myeongranjeot (명란젓) refers to thejeotgal (saltedfermented seafood) made withpollock roe seasoned withchili pepper powders. It is commonly consumed asbanchan, small dish accompanied with cooked rice or ingredient foraltang (알탕), a kind of jjigae (Korean stew).
Albap is abibimbap made with roe.
Sea urchin roe, ortoutia 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.
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.
The Māori people and other New Zealanders eat sea urchin roe, called "kina".[19] Kina is sold in fish shops, supermarkets, and alongside the road. Most commercial kina is imported from theChatham Islands.
All around the Mediterranean,bottarga is an esteemed specialty made of the cured roe pouch offlathead mullet,tuna, orswordfish; it is called bottarga (Italian), poutargue or boutargue (French), botarga (Spanish), batarekh (Arabic) or avgotaraho (Greek αυγοτάραχο).
The most commonly eaten roe in Denmark iscod 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 inDanish cuisine. 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 ofshrimp, or in combination with otherfish or seafood.
Sea urchin roe (oursin inFrench) 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.Crab,shrimp andprawn roe still attached to those animals is also considered a delicacy.
Common whitefish and especiallyvendace 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 andsmetana.
Taramá is salted and cured carp or cod roe used to make taramosaláta, aGreekmeze consisting of taramá mixed with lemon juice, bread crumbs, onions, and olive oil; it is eaten as a dip.
Avgotaraho (αυγοτάραχο) or botargo is the prepared roe of theflathead mullet.
Bottarga is a popular ingredient in the south of Italy. It consists of the salted and dried roe pouch of theAtlantic bluefin tuna; it can also be prepared with the dried roe pouch of theflathead mullet. 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.
Norwegiancaviar is most commonly made fromcod, but caviar made fromlumpsucker orcapelin 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 tofry the roe from freshly caught fish, to be eaten onbread or withpotatoes andflatbread.
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.
Fish roe is very popular in Romania as a starter (likesalată 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.
InRussian, all types of fish roe are calledikra (икра), and there is no linguistic distinction between the English words "roe" and "caviar". Also, Russians tend[according to whom?] to translate any "ikra" as "caviar", thus creating the impression[according to whom?] of availability of sturgeon roe.
Sturgeon roe, calledchyornaya ikra (чёрная икра, "black caviar") is most prized. It is followed in prestige bysalmon roe calledkrasnaya 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 forblini, or used as an ingredient in varioushaute cuisine 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 ascod,Alaska pollock, andherring ones are everyday dishes, combining richness in protein with low price. Saltedcod or pollock roe 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.Soft roe of various fishes is also widely consumed, mostly fried, and is a popular cantina-style dish.
Roe found in driedvobla fish is considered delicious by some; though dried vobla roe is not produced separately as a stand-alone dish, roe-carrying vobla is prized.
Cod and hake roe is commonly consumed throughout Spain in many different forms: sautéed, grilled, fried, marinated, pickled, boiled, with mayonnaise, or in salad.Tuna andling dry brined roe is traditional inAndalusia 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 asustainable roe resembling sturgeon roe that is marketed from Spain to countries around the world.[20]
Smoked and saltedcod roe paste known assmörgåskaviar, typically sold in tubes, is commonly served as a sandwich topping in Sweden.
Lightly salted roe of thevendace is calledlöjrom in Swedish. It is naturally orange in colour. The most sought-after type isKalixlöjrom from Kalix in the northern Baltic sea. Most löjrom consumed in Sweden is, however, imported frozen from North America.
Stenbitsrom, the roe oflumpfish, is naturally gray, but is coloured black (to emulate black caviar) or reddish orange (to emulate löjrom). Theazo dyes used may have negative health impacts, especially for children, and the colour additives also tend to bleed into other foods served with it.[21][22] Azo dyes were typically not legal in Sweden, but were allowed instenbitsrom as children were considered unlikely to consume significant amounts of it.[22]
There is also a trend to use morelaxrom (salmon roe), which is a natural orange colour, with a large diameter.
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.
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