Seafood | Keto Paleo Gluten Free

Fish Roe

Varies by fish species Allergens: Fish
Fish Roe

Sourcing & Taxonomy

  • Family N/A (Animalia)
  • Primary Cuisine Global
  • Seasonality Varies by species (often farmed year-round)
  • Source Fish (e.g., salmon, sturgeon, flying fish, capelin, cod)

The Forktionary Angle

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Definition

The fully ripe internal egg mass in the ovaries, or the released external egg mass, of fish and certain marine animals, prized as a delicacy.

Sensory Profile

TasteBriny, Salty, Umami, Slightly Sweet, Ocean-like
TexturePopping, Juicy, Granular, Delicate
AromaOcean, Briny, Fresh (if good quality)
AcidityLow

Technical Metrics

Nutrition Facts

Per 1 tsp (5g)
Calories140 kcal
Total Fat4 g
Saturated Fat1 g
Trans Fat0 g
Cholesterol420 mg
Protein24 g
Total Carbohydrate1 g
Dietary Fiber0 g
Total Sugars0 g
Calcium20 mg
Iron1 mg
Potassium200 mg

Chef’s Secret

To serve roe elegantly, use a mother-of-pearl spoon, as metal can impart an unwanted metallic taste. Handle gently to preserve their delicate texture and avoid crushing the individual pearls.

Substitutions

Best Match

Capers (large)

1:1

Offers a briny, salty pop and similar visual appeal, though with a different flavor profile. Best for texture.

Tobiko (Flying Fish Roe)

1:1

Smaller, brighter colored roe with a milder flavor and satisfying crunch; a more accessible roe.

Seaweed Pearls (Vegetarian Caviar)

1:1

Plant-based spheres designed to mimic the texture and appearance of roe, often flavored with seaweed.

Finely Diced Pickles or Olives

To taste

Provides a briny, acidic crunch for garnish where the 'pop' is desired, not the seafood flavor.

Buying Guide

Choose roe that is glistening, plump, and free from strong, off-putting odors. Refrigerate and consume quickly.

Flavor Pairings

Blinis crème fraîche toast points sushi sashimi seafood pasta deviled eggs potatoes champagne.