What is fish roa?

Fish roe, also known as fish eggs, is a culinary delicacy in many cuisines around the world. The most commonly consumed types of fish roe are the eggs of sturgeon, salmon, and trout. The roe is usually sold in jars or cans, and can be eaten on its own or used as an ingredient in a variety of dishes.

Fish roe is a good source of high-quality protein, essential vitamins like vitamin B12, and omega-3 fatty acids, which are beneficial for heart health. It is also low in calories and fat, making it a nutritious food for people who are watching their weight.

In addition to its nutritional value, fish roe is prized for its unique texture and flavor. It has a slightly salty taste, and a firm, slightly chewy texture. Some people describe it as having a "pop" or "burst" in the mouth, similar to caviar.

Fish roe is commonly used as a garnish for sushi and other Japanese dishes, and is also often served with toast points or crackers as an appetizer. It can be cooked in a variety of ways, including frying, boiling, and baking. Some popular dishes that feature fish roe include taramosalata (a Greek dip made from fish roe, olive oil, and lemon juice) and bottarga (an Italian delicacy made from salted and dried fish roe).