View source for Roe

{{More citations needed|date=December 2008}}
{{Short description|Egg masses of fish and seafood}}
{{Other uses}}
[[File:Caviar spoons.jpg|thumb|[[Salmon roe]] (left) and [[sturgeon]] roe ([[caviar]]) (right)]]
[[File:Prawns Skagen with cold-smoked salmon roe on bread.jpg|thumb|Swedish [[toast Skagen]] topped with cold-smoked salmon roe, on bread]]
{{wiktionary}}

'''Roe''', ({{IPAc-en|r|oʊ|audio=en-us-roe.ogg}} {{Respell|ROH}}) or '''hard roe''', is the fully ripe internal [[egg]] masses in the [[ovaries]], or the released external egg masses, of [[fish]] and certain [[marine animal]]s such as [[shrimp]], [[scallop]], [[sea urchin]]s and [[squid]]. As a [[seafood]], roe is used both as a [[cooking|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 [[Cyclopterus lumpus|lumpsucker]], [[hake]], [[Mullet (fish)|mullet]], [[salmon]], [[Atlantic bonito]], [[mackerel]], [[squid]], and [[cuttlefish]] are especially rich sources of [[omega-3]] fatty acids,<ref>[https://www.sciencedaily.com/releases/2009/12/091211131518.htm Roe of Marine Animals Is Best Natural Source of Omega-3] {{Webarchive|url=https://web.archive.org/web/20160308031347/https://www.sciencedaily.com/releases/2009/12/091211131518.htm |date=2016-03-08 }} ''Science Daily'', 11 December 2009.</ref> but omega-3s are present in all fish roe. Also, a significant amount of [[Vitamin B12|vitamin B<sub>12</sub>]] is among the nutrients present in fish roes.<ref>''[https://nutritiondata.self.com/facts/finfish-and-shellfish-products/4098/2 Roe, fish, mixed, raw] {{Webarchive|url=https://web.archive.org/web/20190901171427/https://nutritiondata.self.com/facts/finfish-and-shellfish-products/4098/2 |date=2019-09-01 }}'', Self Nutrition Data, accessed 2019.09.01</ref>

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 [[Littoral zone|litoral]] parts of the state of [[Santa Catarina (state)|Santa Catarina]] (from Azorean colonization), [[Mullet (fish)|mullet]] roesacks are consumed deep-fried or pan-seared by the locals.

====Canada====
Roe is extracted from sturgeon, salmon, sea urchins, etc.{{efn|And [[Coregonus artedi|cisco]] eggs for export, below.}} Herring roe sacs are also extracted mainly for export to Japan (as ''[[kazunoko]]'' q.v.).<ref name="mackovjak2022"/><ref name="hourston&haegele1980"/> But spawned herring roe was also traditional foodstuff for indigenous people of [[British Columbia]].<ref name="turner1995"/>

The collection and consumption of herring roe is actually a long-standing native practice for the Indigenous people of the (Northern and Middle<ref name="turner1995"/>) [[Pacific coast]]. Traditional methods involves harvesting the naturally occurring "spawn-on-kelp" ([[Haida language|Haida]]: {{lang|hai|k'aaw}}<ref name="turner2004"/> or eggs laid on purposefully submerged [[Tsuga heterophylla|hemlock]]<ref name="turner1995"/> branches. Nowadays "[[Spawn (biology)|spawn]] on [[kelp]]" is commercially produced, mostly bound for Japan.{{efn|Where it is called {{nihongo||[[:ja:子持ち昆布|子持ち昆布]]|komochi kombu|extra=lit. 'child-holding kelp'}} }}<ref name="hourston&haegele1980"/> ({{hatnote inline|See [[Pacific herring#Roe fishery]] for further information}})

Roe from the [[Coregonus artedi|cisco]] 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.{{citation needed|date=November 2015}} Whereas in coastal [[British Columbia]], [[Fraser River]] [[white sturgeon]] are sustainably [[aquaculture|farmed]] to produce [[caviar]].<ref>{{cite news| url = https://www.theglobeandmail.com/report-on-business/small-business/sb-growth/the-challenge/bc-caviar-farmer-takes-over-where-russia-left-off/article22892191/| title = B.C. caviar farmer takes over where Russia left off - The Globe and Mail| newspaper = The Globe and Mail| date = 11 February 2015| last1 = Rockel| first1 = Nick| access-date = 11 September 2017| archive-date = 18 July 2017| archive-url = https://web.archive.org/web/20170718193406/https://www.theglobeandmail.com/report-on-business/small-business/sb-growth/the-challenge/bc-caviar-farmer-takes-over-where-russia-left-off/article22892191/| url-status = live}}</ref>

====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 ("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 [[ceviche]].

====United States====
[[File:Securing salmon eggs at unidentified hatchery, Alaska, nd (COBB 40).jpeg|thumb|upright|Photograph of men harvesting and fertilizing salmon eggs from a female at a hatchery in Alaska by [[John Nathan Cobb]] (early 20th century)]]
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 (fish)|alewife]], [[Mullet (fish)|mullet]], [[American paddlefish|paddlefish]], [[Bowfin|American bowfin]], and some species of [[sturgeon]]. Shad, pike, and other roe sometimes are pan-fried with bacon. [[Pandalus platyceros|Spot prawn]] roe (hard to find) 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<ref name="mackovjak2022"/>(cf. ''kazunoko'' under [[#Japan]]). The indigenous people ([[Tlingit]]) of the [[Sitka Sound]] had traditionally collected and eaten herring roe.{{sfnp|Mackovjak|2022|p=166}}<ref name="thornton2011"/> (cf. also [[#Canada]])

===Asia===

====Cambodia====
In Cambodia roe ({{langx|km|ពងត្រី}}, {{lang|km-latn|pông trei}}) are fermented and usually eaten with steamed eggs, [[omelette]]s and other hen or duck egg dishes.<ref>{{cite book |last=Thaitawat |first=Nusara |date=2000 |title=The Cuisine of Cambodia |location=Thailand |publisher=Nusara & Friends Co. Ltd. |page=31 |isbn=978-9-748-77885-3}}</ref>

====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 [[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.{{citation needed|date=October 2016}}

====India, Pakistan and Bangladesh ====
[[File:মাছের ডিম দিয়ে উচ্ছে ভাজি.jpg|thumb|upright|Fried roe dish with vegetables]]
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 {{lang|hi|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 (after being coated with red chilli paste) and also as a thick curry (gashi). 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 (flat pan). 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 (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.<ref>{{cite web |title=Resep Pepes Telur Ikan yang Cocok untuk Menu Diet |url=https://kumparan.com/Resep-makanan/resep-pepes-telur-ikan-yang-cocok-untuk-menu-diet-1wHir7yxGF9/full |website=kumparan.com |access-date=14 August 2022 |language=Indonesian |date=9 November 2021 |archive-date=29 June 2023 |archive-url=https://web.archive.org/web/20230629055037/https://kumparan.com/Resep-makanan/resep-pepes-telur-ikan-yang-cocok-untuk-menu-diet-1wHir7yxGF9 |url-status=live }}</ref> 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 Regency|Kendal]], ''telur ikan mimi'' has become a [[Ramadan]] dish.<ref>{{cite web |last1=Rasyid |first1=Shani |title=Mencicipi Telur Mimi, Sajian Berbuka Puasa yang Unik Khas Kendal |url=https://www.merdeka.com/jateng/mencicipi-telur-mimi-sajian-berbuka-puasa-yang-unik-khas-kendal.html |website=merdeka.com |access-date=14 August 2022 |language=Indonesian |date=5 April 2022 |archive-date=14 August 2022 |archive-url=https://web.archive.org/web/20220814020632/https://www.merdeka.com/jateng/mencicipi-telur-mimi-sajian-berbuka-puasa-yang-unik-khas-kendal.html |url-status=live }}</ref> It is made from [[horseshoe crab]] roe with grated coconut.

====Iran====
In the [[Caspian Sea|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 [[Rutilus kutum|kutum]] (also known as Caspian white fish or ''Rutilus frisii kutum''), [[vobla|Caspian roach]] (called "kuli" in [[Gileki]]), [[abramis brama|bream]] (called "kulmeh" in [[Gileki]]), and Caspian [[salmon]] are highly prized. Roe from [[carp]] is less common and barbel<!-- probably *not* the species ''[[Barbus barbus]]'', whose roe is toxic --> 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" (איקרה). 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 Israeli|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.<ref>{{cite web|url=http://www.crcweb.org/kosher_articles/kosher_fish.php|title=CRC Kosher Articles:On Kosher Fish - FAQ|website=www.crcweb.org|access-date=21 August 2017|archive-date=12 August 2017|archive-url=https://web.archive.org/web/20170812014102/http://www.crcweb.org/kosher_articles/kosher_fish.php|url-status=live}}</ref>

====Japan====
[[File:Ikura 001.jpg|thumb|right|Sushi topped with salmon roe]]
[[File:Ikura don.jpg|thumb|right|''Ikuradon'', a bowl of rice topped with salmon roe]]
[[File:ShrimpRoeNoodle uncooked.jpg|thumb|right|Uncooked noodle made from shrimp roe]]

Various roe types are used in [[Japanese cuisine]], including the following which are used raw in [[sushi]]:
* Ebiko - [[Shrimp]] roe.<!--No [[WP:RS]] even in Ja--><ref>{{cite book |last=Suetsugu |first=Bobby |author-link=<!--Bobby Suetsugu --> |title=Samurai Sushi: A Field Guide to Identifying and Appreciating the World's Most Unique Wraps, Rolls, and Sashimi |location= |publisher= Becker & Mayer |date=2005 |url=https://books.google.com/books?id=Q4u_a_KbrXUC&q=%22ebiko%22 |page=233 |isbn=<!--0760759332, -->9780760759332}}</ref>
* [[Red caviar|Ikura]] ({{lang|ja|イクラ}}) - [[Salmon]] roe. Large reddish-orange individual spheres. It is a [[loan word]] from the Russian, "икра" (roe, in this context [[caviar]])
** Sujiko ({{lang|ja|すじこ/筋子}}) - Salmon roe sac whole pieces. Sujiko is darker (red to dark-red), also sweeter in taste.
* {{illm|Kazunoko|ja|数の子}} ({{lang|ja|数の子/鯑}}) - [[herring]] roe sac, yellow or pinkish, having a firm, rubbery texture and appearance, now usually brined. ({{hatnote-inline|Main article: [[kazunoko]]}}).
**{{nihongo|子持ち昆布|komochi kombu|extra="spawn on kelp"}} - herring eggs heavily laid on seaweed, mostly imported from Canada<ref name="weinstein2010"/>{{Refn|group="lower-alpha"|Some produced in Alaska<ref name="mackovjak2022"/>}} (cf. ''[[#kaaw|k'aaw]]'' above)
* [[Karasumi]] ({{lang|ja|カラスミ/鱲子}}) - dried mullet roe, a specialty of [[Nagasaki, Nagasaki|Nagasaki]]. Along with sea urchin and ''[[konowata]]'' (cf. ''kuchiko'' below) it is considered one of the big three [[chinmi]] of Japan.
* {{illm|kuchiko|ja|くちこ|lt=''Kuchiko''}} or ''konoko'' - sea cucumber roe. Often dried.<ref name="murata2006">{{cite book |last=Murata |first=Yoshihiro |author-link=:ja:村田吉弘 |title=Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant |location=|publisher=[[Kodansha International]] |date=2006 |url=https://books.google.com/books?id=8clwyPUpULQC&pg=PA140 |page=140|isbn=<!--4770030223, -->9784770030221}}</ref>
* Masago ({{lang|ja|真砂子}})- [[Capelin]] roe, similar to Tobiko, but smaller.
* [[Tarako (food)|Tarako]] ({{lang|ja|たらこ/鱈子}}) - Salted [[Alaska pollock]] roe, sometimes grilled.
** [[Mentaiko]] ({{lang|ja|明太子}}) - Alaska pollock roe sac, cured and spiced with [[capsicum|red pepper]]. Mentaiko is usually pink to dark red.
* [[Tobiko]] ({{lang|ja|飛び子}}) - [[Flying fish]] roe, very crunchy, reddish orange in color.
[[File:Sea urchin eggs.jpg|thumb|right|[[Sea urchin]] roe]]
* Uni ({{lang|ja|うに/雲丹}}) - [[Sea urchin]] roe, used in [[sushi]], also preserved uni (packed in jars). Orange to pale yellow. The {{illm|ichigoni|ja|いちご煮}} soup is a northern specialty (also available canned).<ref name="yokota2002">{{cite book |last=Yokota |first=Yukio |author-link=<!--横田幸雄 (愛知県立大学情報科学)--> |chapter=Fishery and consumption of the sea urchin in Japan |editor-last=Bijl|editor-first=Paul de |editor-link=<!--Paul de Bijl--> |title=The Sea Urchin: Proceedings of the Workshop at the International Marine Centre, Torregrande, Sardinia, Italy 2000 |location=|publisher=[[CRC Press]] |date=2002 |chapter-url=https://books.google.com/books?id=U0t9el6bdyoC&pg=RA2-PA135-IA18 |page=135 (129–145)|isbn=<!--9058093794, -->9789058093790}}</ref>

====Korea====
In Korean, the roe found inside the belly of a fish is called "goni" (鯤鮞).<ref>{{cite web|url=https://stdict.korean.go.kr/search/searchView.do?word_no=27284&searchKeywordTo=3|title=Goni|website=[[National Institute of the Korean Language]]|publisher=[[Standard Korean Language Dictionary]]|access-date=2018-04-08
}}</ref>

All kinds of fish roe are widely eaten in [[Korean cuisine]], including the popular sea urchin, salmon, herring, flying fish, cod, among others. [[Myeongran]] {{transliteration|ko|jeot}} (명란젓) refers to the [[jeotgal]] (salted [[fermentation (food)|fermented]] seafood) made with [[pollock]] roe seasoned with [[chili pepper]] powders. It is commonly consumed as [[banchan]], small dish accompanied with cooked rice or ingredient for {{transliteration|ko|altang}} (알탕), a kind of jjigae (Korean stew).

''[[Albap]]'' is a [[bibimbap]] made with roe.

====Lebanon====
Sea urchin roe, or {{transliteration|ar|toutia}} 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".<ref>{{Cite web |url=http://www.teara.govt.nz/EarthSeaAndSky/SeaLife/StarfishSeaUrchinsAndOtherEchinoderms/2/en |title=2. Sea urchins - Starfish, sea urchins and other echinoderms - Te Ara Encyclopedia of New Zealand<!-- Bot generated title --> |access-date=2009-07-05 |archive-date=2008-10-15 |archive-url=https://web.archive.org/web/20081015194643/http://www.teara.govt.nz/EarthSeaAndSky/SeaLife/StarfishSeaUrchinsAndOtherEchinoderms/2/en |url-status=live }}</ref> Kina is sold in fish shops, supermarkets, and alongside the road. Most commercial kina is imported from the [[Chatham Islands]].

===Europe===
All around the Mediterranean, [[bottarga]] is an esteemed specialty made of the cured roe pouch of [[flathead mullet]], [[tuna]], or [[swordfish]]; 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 [[cod]] 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.
[[Cyclopterus lumpus|Lumpfish]] (''stenbider'') roe is another roe used in [[Danish 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 of [[shrimp]], or in combination with other [[fish]] or seafood.

====France====
[[Sea urchin]] roe (''oursin'' in [[French language|French]]) 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]] and [[prawn]] roe still attached to those animals is also considered a delicacy.

====Finland====
[[Common whitefish]] and especially [[Coregonus albula|vendace]] 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 (dairy product)|smetana]].

====Greece====
[[File:Taramosalata01.jpg|thumb|''[[Taramasalata]]'', salad made with ''taramá'']]
[[File:Carp roe caviar.png|thumb|Carp roe sold in jars]]

[[Taramosalata|Taramá]] is salted and cured carp or cod roe used to make taramosaláta, a [[Greek cuisine|Greek]] [[meze]] consisting of taramá mixed with lemon juice, bread crumbs, onions, and olive oil; it is eaten as a dip.

[[Botargo|Avgotaraho]] (αυγοτάραχο) or botargo is the prepared roe of the [[flathead mullet]].

====Italy====
[[Bottarga]] 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 [[flathead 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.

====Norway====
Norwegian [[caviar]] is most commonly made from [[cod]], but caviar made from [[Cyclopterus lumpus|lumpsucker]] or [[capelin]] 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 [[pan frying|fry]] the roe from freshly caught fish, to be eaten on [[bread]] or with [[potato]]es and [[flatbread]].

====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====
[[File:Roe Sallad.jpg|thumb|right|Romanian roe salad decorated with black olives]]
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 ====
[[File:Бутерброд с икрой минтая 2.jpg|thumb|Open sandwich ([[butterbrot]]) with [[pollock roe]]]]
In [[russian language|Russian]], 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{{According to whom|date=August 2025}} to translate any "ikra" as "caviar", thus creating the impression{{According to whom|date=August 2025}} of availability of sturgeon roe.

[[Sturgeon]] roe, called ''chyornaya ikra'' (чёрная икра, "[[caviar|black caviar]]") is most prized. It is followed in prestige by [[salmon]] 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 [[blini]], or used as an ingredient in various ''[[haute 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 as [[cod]], [[Alaska pollock]], and [[herring]] ones are everyday dishes, combining richness in protein with low price. Salted [[Pollock roe|cod 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. [[Milt|Soft roe]] 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 store]]s of Russia as a more gentle-tasting variant of aforementioned canned roe spreads.

Roe found in dried [[vobla]] 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. [[Tuna]] and [[common ling|ling]] dry brined roe is traditional in [[Andalusia]] and the Mediterranean coasts since antiquity. In all of the Spanish coastal regions, [[Sea urchin#As food|sea urchin roe]] is considered a delicacy and consumed raw. Roe from the Mediterranean grey mullet, ''[[Flathead grey mullet|Mugil cephalus]]'', is a [[Sustainability|sustainable roe]] resembling sturgeon roe that is marketed from Spain to countries around the world.<ref>[http://mujjolcaviar.com/about-us/ Mujjo’l Caviar] {{Webarchive|url=https://web.archive.org/web/20200103004738/http://mujjolcaviar.com/about-us/ |date=2020-01-03 }}, mujjolcaviar.com, about-us, accessed January 1, 2020</ref>

====Sweden====
[[File:Kallesmedkeso.JPG|thumb|[[Smörgåskaviar]] as a condiment on a [[cottage cheese]] [[sandwich]]]]
Smoked and salted [[cod]] roe paste known as [[smörgåskaviar]], typically sold in tubes, is commonly served as a sandwich topping in Sweden.

Lightly salted roe of the [[Coregonus albula|vendace]] is called ''löjrom'' in Swedish. It is naturally orange in colour. The most sought-after type is [[Kalix Löjrom|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 [[Cyclopterus lumpus|lumpfish]], is naturally gray, but is coloured black (to emulate black caviar) or reddish orange (to emulate löjrom). The [[azo dye]]s used may have negative health impacts, especially for children, and the colour additives also tend to bleed into other foods served with it.<ref>{{cite web | url = https://taffel.se/blog/stenbitsrom-pimpad-i-onodan/ | archiveurl = https://web.archive.org/web/20241013051430/https://taffel.se/blog/stenbitsrom-pimpad-i-onodan/ | archivedate = 2024-10-13 | title = Stenbitsrom: Pimpad i onödan | first = Anna K. | last = Sjögren | date = 2007-10-24 | work = Taffel.se | trans-title = Lumpfish roe: pimped for no reason | language = sv }}</ref><ref name=GD25>{{cite news | newspaper = Gefle Dagblad | url = https://www.gd.se/artikel/farliga-fargamnen-i-lask-och-godis | archiveurl = https://web.archive.org/web/20250709030739/https://www.gd.se/artikel/farliga-fargamnen-i-lask-och-godis | archivedate = 2025-07-09 | first = Magnus | last = Lundquist | title = Farliga färgämnen i läsk och godis | trans-title = Dangerous dyes in soda and candy | language = sv | date = 2009-01-31 }}</ref> Azo dyes were typically not legal in Sweden, but were allowed in ''stenbitsrom'' as children were considered unlikely to consume significant amounts of it.<ref name=GD25/>

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==
{{portal|Food}}
* [[Egg as food]]
* [[Fish reproduction]]
* [[Smoked egg]]

== Explanatory notes ==
{{notelist}}

==References==
{{commons category|position=left|Roe}}
{{reflist|2|refs=
<ref name="hourston&haegele1980">{{citation|last1=Hourston |first1=A. S. |author1-link=<!--A. S. Hourston--> |last2=Haegele |first2=C. W. |author2-link=<!--C. W. Haegele--> |title=Herring on Canada's Pacific Coast |place= |publisher=Department of Fisheries and Oceans |year=1980 |url=https://publications.gc.ca/collections/collection_2016/mpo-dfo/Fs41-31-48-eng.pdf |pages=6–8}}</ref>

<ref name="mackovjak2022">{{cite book|last=Mackovjak |first=James |author-link=<!--James Mackovjak--> |chapter=Chapter 1. Alaska Herring, The Basics; Chapter 9. Genesis and Management of Alaska's Ro-Herring Fishery |title=Alaska Herring History: The Story of Alaska's Herring Fisheries and Industry |place= |publisher=University of Alaska Press |year=2022 |chapter-url=https://books.google.com/books?id=SpN8EAAAQBAJ&pg=PA20|pages=20–21, 143–147 |isbn=<!--1646423437, -->9781646423439 }}</ref>

<ref name="thornton2011">{{citation|last=Thornton |first=Thomas F. |author-link=<!--Thomas F. Thornton--> |title=Being and Place among the Tlingit |place= |publisher=University of Washington Press |year=2011 |url=https://books.google.com/books?id=__9ZXVs4zwAC&pg=PA125 |page=125 |isbn=0295800402<!--, 9780295800400-->}}</ref>

<ref name="turner1995">{{cite dictionary|last=Turner |first=Nancy J. |author-link=Nancy Turner |entry=Western Hemlock (Pine Family) ''Tsuga heterophylla'' (Raf.) Sarg. (Pinaceae) |title=Food Plants of Coastal First Peoples |place=|publisher=University of B. C. Press |year=1995 |entry-url=https://books.google.com/books?id=h5FrgwZwx1wC&pg=PA35 |pages=33–35|isbn=0774805331<!--, 9780774805339--> |series=Royal British Columbia Museum Handbook 34 }}</ref>

<ref name="turner2004">{{citation|last=Turner |first=Nancy J. |author-link=Nancy Turner |others=Illustrated by [[:en:Florence Edenshaw Davidson|Florence Edenshaw Davidson]] |title=Plants of Haida Gwaii |place=Winlaw, B.C. |publisher=Sono Nis Press |year=2004 |url=https://books.google.com/books?id=qSYaAQAAIAAJ&q=herring+roe |pages=197–199 |isbn=1-55039-144-5<!--, 9781550391442-->}}</ref>

<ref name="weinstein2010">{{citation|last=Weinstein |first=Jay |author-link=<!--Jay Weinstein--> |title=The Ethical Gourmet |place= |publisher=[[Broadway Books]] |year=2010 |url=https://books.google.com/books?id=A26VZb9h3roC&pg=PA266 |page=266 |isbn=0307484394<!--, 9780307484390-->}}</ref>

}}

{{seafood|state=expanded}}
{{roe}}
{{Eggs}}
{{Diversity of fish}}
{{Fishing industry topics}}
{{Authority control}}

[[Category:Roe| ]]
[[Category:Fish products]]