Roe
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Roe or hard roe is the fully ripe internal ovariesor egg masses of fish and certain marine animals, such as shrimp, scallop and sea urchins. As a seafood, roe is used both as a cooked ingredient in many dishes and as a raw ingredient. The term soft roe or white roe denotes fish milt. Roe from the hilsa fish is considered a delicacy in Bangladesh. The roe is usually deep-fried, although other preparations such as mashed roe where the roe crushed along with oil, onion & pepper, or curry of roe can also be found. In many regions in China crab and urchin roes are eaten as a delicacy. They are used…mehr

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Roe or hard roe is the fully ripe internal ovariesor egg masses of fish and certain marine animals, such as shrimp, scallop and sea urchins. As a seafood, roe is used both as a cooked ingredient in many dishes and as a raw ingredient. The term soft roe or white roe denotes fish milt. Roe from the hilsa fish is considered a delicacy in Bangladesh. The roe is usually deep-fried, although other preparations such as mashed roe where the roe crushed along with oil, onion & pepper, or curry of roe can also be found. In many regions in China crab and urchin roes are eaten as a delicacy. They are used in small quantities to top Chinese steamed eggs. In the state of Kerala, roe is deep fried in coconut oil, and is considered a delicacy. Among the tribal populace, roe that has been deeply-roasted over an open fire is a delicacy. In this region, the roe of rohu is also considered a delicacy and is eaten fried or as a stuffing within a fried pointed gourd to make potoler dolma.