Roe Facts for Kids

Salmon roe at a seafood market in Japan

Roe is a special type of food made from the eggs of fish and some other ocean animals. Think of it like the eggs of a chicken, but from sea creatures! You can find roe from fish like salmon and cod. It also comes from animals like sea urchins, shrimp, and scallops.

Roe is a kind of seafood. People use it in many different meals. You can eat it cooked or even raw.

Caviar is a very famous type of roe. It comes from a fish called a sturgeon. Caviar is often seen as a fancy food.

Sometimes you might hear about "soft roe" or "white roe." This is actually not fish eggs. It's a different part of the fish, the seminal fluid.

Roe Around the World
- Roe in Asia
- Roe in Europe
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Roe Around the World

Ikuradon, a bowl of rice topped with salmon roe.

People all over the world enjoy roe in many unique ways. Different countries have their own special dishes using these tiny eggs.

Roe in Asia

Many countries in Asia use roe in their traditional foods.

Japan's Roe Dishes

In Japan, many kinds of roe are popular. They are often used raw in sushi and other dishes.

Ikura (いくら) is salmon roe. These eggs are large and have a reddish-orange color. Sometimes, people who fish use salmon eggs as bait. So, it might seem strange to them when they first try Ikura as food!
Kazunoko (数の子/鯑) is herring roe. It is usually yellow or pinkish. This roe has a firm, rubbery feel. It is often pickled to preserve it. The roe stays in one big piece, which makes it look like a small block of fish.
Mentaiko (明太子) is roe from Alaska pollock. It is spiced with red pepper powder. Mentaiko is usually pink to dark red.
Tarako (たらこ) is also Alaska pollock roe, but it is just salted. Sometimes, people grill it before eating.
Tobiko (飛び子) comes from flying fish. It is very crunchy and has a bright reddish-orange color.

Sea urchin roe.

Uni (うに, 雲丹) is sea urchin roe. It is soft and can be orange or light yellow. People eat uni raw or lightly cooked. It is also a popular food in Korea. In Chile, it's called "erizo."
Karasumi (カラスミ, 鱲子) is mainly found in Nagasaki. It is made from mullet roe that is salted, then dried in the sun. Karasumi is one of Japan's three famous "chinmi" (rare delicacies).

Roe in India and Bangladesh

In parts of India (like West Bengal and Kerala) and in Bangladesh, roe from the Hilsa fish is a special treat. It is often deep-fried. Other ways to eat it include:

Mashed roe: The roe is crushed with oil, onion, and pepper.
Curry of roe: The roe is cooked in a spicy sauce.

In Kerala, roe is deep-fried in coconut oil. Some tribal people roast roe over an open fire, similar to how marshmallows are roasted. Roe from the rohu fish is also popular here. It can be fried or put inside a fried pointed gourd to make a dish called potoler dolma.

Roe in Iran

In the Caspian areas of Gilan and Mazandaran, several types of roe are used. They are called Ashpal or Ashbal. Roe can be grilled, cured, salted, or mixed with other ingredients.

If it's salted or cured, it's eaten as a condiment (like a sauce or spice). If it's fresh, it's usually grilled, steamed, or mixed with eggs and fried to make a dish called "Ashpal Kuku." This dish is similar to a custard.

Roe from Kutum (Caspian White Fish), Roach, Bream, and Caspian Salmon are very popular. Roe from Carp and Barbel is also sometimes used.

Roe in Europe

European countries also have their own ways of enjoying roe.

Denmark's Roe Dishes

In Denmark, Lumpfish roe (stenbider) is common. It is served on top of hard-boiled eggs, on piles of shrimp, or with other fish and seafood. Roe from cod (torsk) is also often eaten.

Greece's Roe Dishes

Tarama is carp roe used to make taramosalata. This is a popular Greek and Turkish food. Taramosalata is made by mixing tarama with lemon juice, bread crumbs, onions, and olive oil. People often dip other foods into it.

Italy's Roe Dishes

Bottarga is made from the roe of Gray Mullet. The roe pouch is salted and dried. It is used as a topping for dishes and mixed with pasta.

Sweden's Roe Dishes

A smoked and salted cod roe paste is very popular in Sweden. The most famous brand is Kalles Kaviar. This paste is often used as a sandwich topping.

United Kingdom's Roe Dishes

In the United Kingdom, people often eat "soft roe" instead of hard roe (fish eggs). Herring roe is sold in many British supermarkets, but it is not super popular. You can also find battered cod roe in many fish and chip shops, especially around London.