per 100 grams
Carbohydrates 1.5 g
Proteins 22.3 g
Fats 6.4 g
Water 67.7 g
Sugar 0 ug
Fiber 0 ug
Ash 1.4 grams

Roe (fish Eggs)

143 Calories per 100g

Fish eggs, commonly known as roe, are a type of food considered to be a delicacy in many cultures around the world. Obtaining roe from wild or farmed fish can either be done by hand-stripping or by collecting the eggs laid out on the ocean floors. Roe is typically enjoyed raw, cured, or even dried and, depending on the species of fish, can range in color from bright yellow to deep red.

The Types of Roe

The variety of roe available can range from caviar and sturgeon roe to the most widely known types of roe, such as salmon roe, capelin roe and flying fish roe. The two most commonly consumed roe types tend to be salmon roe and flying fish roe, due to them being widely available as well as being incredibly flavourful. Flying fish roe, also known as tobiko, is widely used in sushi recipes due to its crunchy texture and bright orange colour, while salmon roe is mostly served in tapas bars, typically marinated in pickling juices and dill.

Roe and Its Health Benefits

Roe is packed with essential fatty acids, proteins, minerals, amino acids, vitamins and phospholipids, making it an incredibly nutritious food. Traditionally, it has been used extensively in Chinese medicinal practices for its omega 3 fatty acid content, which helps to reduce cholesterol levels and improve heart health. Moreover, roe also contains a high concentration of astaxanthin, an antioxidant pigment found in certain types of seafood and marine life which can help to reduce inflammation and contribute to the improvement of eye health. Additionally, it has a rich source of Vitamin B12 and selenium, which can help to protect the body’s immune system.

Preserving Roe

Roe should be kept at a maximum temperature of 2°C, as when exposed to warmer temperatures, the roe’s taste quality will rapidly deteriorate. In addition, roe should not be left to defrost on its own and should be eaten within 48 hours of defrosting, as the quality of the produce will diminish over time.

Uses of Roe

Besides its culinary uses of being enjoyed as a delicate tapas dish or sushi topping, roe also counts as a popular ingredient in a variety of flavourful sauces and can be used in aioli, mayonnaise, and even salsa. Roe adds a unique salty and slightly creamy flavour to dishes and gives them a delicious smokey flair. Furthermore, roe can also be combined with a variety of spices and herbs to create an array of flavours and aromas.

Overall, roe is an incredibly nutritious food that offers a wide range of benefits to our bodies. Its delicate flavour and versatility make it a popular ingredient for many chefs and food enthusiasts although it should be noted to always follow the proper storage and preservation tips in order to ensure a safe-to-eat and flavourful roe.