A fish's or another marine animal's roe are completely developed eggs. Eggs are referred to as roe in the context of cuisine when they are used as a dish or garnish. Depending on the type of eggs and the flavour profile that goes best with them, there are a few different ways to cook roe. Fresh or cooked ingredients can both be used with roe. In general, eating fish roe is a healthy choice. Fish roe normally contains high levels of proteins and amino acids and is low in calories, according to the United States Department of Agriculture.
Despite modest variations across varieties, roe contains a variety of beneficial minerals and nutrients, including magnesium, selenium, and vitamin B-12. Additionally, fish roe has beneficial omega-3 unsaturated fatty acids. These fatty acids may aid in reducing inflammation and guard against the consequences of oxidative damage on the brain and other body systems. Let’s Explore the most popular roes.
Kazunoko
Herring roe that has been salted and commonly cooked in dashi stock is known as katsunoko in Japan. These tiny spherical eggs in this yellow roe, which is somewhat elongated, explode when consumed, imparting a saline flavour. The term, which means "number" (kazu) and "child" (ko), denotes both fertility and the future. The Japanese New Year celebrations, also known as Osechi-ryri, include kazunoko as one of the important courses. Herring roe is a delicacy that can be savoured on its own, in sushi, and in the pickled dish known as matsumaezuke (which is made of dried squid and kelp).
Tarako
Traditionally, tarako is harvested from Alaskan pollock, but due to its close relation to cod, it is often called cod roe. It is a kind of salted roe that is pale pink in colour, extremly sensitive to the touch, and has no falvour of its own.You can consume the roe alone or add it to different cuisines. It can be cooked and used in sauces, but it's most frequently used as a topping on sushi and rice meals. It is known as mentaiko when salted and marinated in spices.
Hackleback Caviar
The shovelnose or hackleback sturgeon, Scaphirhynchus platorynchus, is the source of hackleback caviar. The Missouri and Mississippi rivers are the primary habitats for this native North American fish. As the smallest sturgeon species in North America, it is also the only one that is occasionally still fished for commercial purposes in the country. Although it also goes well with traditional dishes like buttered toast, potatoes, sour cream, or crème fraîche, this caviar is frequently savoured on its own, particularly served on ice.
Osetra Caviar
In Russia, osetra sturgeon (Acipenser gueldenstaedtii) serve as a source for osetra caviar. The Caspian Sea, the Black Sea, and the Sea of Azov, along with the rivers of these seas, are the native habitats of Osetra. As a very endangered species, caviar is only occasionally discovered or caught in the wild; instead, it is often obtained from farmed variations. Osetra produces medium-sized eggs with a wide range of flavour, texture, and colour. Their flavour is often briny, buttery, and distinctly nutty, and their texture is firm. Larger and lighter eggs are thought to be of higher quality because caviar is evaluated by colour. Osetra caviar is delicious on its own but it complements fish, chicken, and creamy sauces wonderfully.
Bottarga
It is a dense, salt-cured fish roe from tuna, mullet, or swordfish that resembles a petrified sausage, as it first hardens and then is coated in beeswax. It has a smooth texture and a salty flavour. Bottarga can also be sliced into smaller pieces, sprinkled with lemon juice, and served as an appetiser. It is frequently grated over pasta or egg dishes.