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The eggs of a female fish, referred to as hard roe, and the male's milt or sperm, known as soft roe. These eggs are edible and when salted they are referred to as caviar. Roe is taken from many types of fish, such as sturgeon, mackerel, carp, herring, salmon and whitefish.
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Black Roe | 
American Bowfin Roe | | 
Salmon Roe | 
Hackleback Roe | | 
Paddlefish Roe | 
Red Roe |
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USDA Nutrition Facts |
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| Serving Size 1 oz |
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| Calories 204 |
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| Protein 28g |
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| Total Fat 8g |
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| Total Carbohydrates 1g |
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| Dietary Fiber 0g |
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| Potassium 283mg |
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| Sodium 117mg |
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| Cholesterol 479mg |
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| Serving Size 1 tbsp |
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| Calories 143 |
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| Protein 22g |
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| Total Fat 6g |
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| Total Carbohydrates 1g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 221mg |
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| Sodium 91mg |
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| Cholesterol 374mg |
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Roe term - Related Content |
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| Salmon eggs preserved in salt, which brings out their mild, briny flavor. It is served as the hors d'oeuvre "caviar", or used as a garnish. |
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| The eggs from lumpfish, which are harvested and sold as caviar. The roe is dyed and must be salted before it can be sold as caviar. The eggs are available fresh, frozen or ... |
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