Fish
Roe
Anchovy roe is the small egg mass—used fresh in a few regional dishes or as a component of cured products. It is briny and rich in tiny yields. Salt lightly or fold into sauces; do not expect the luxury pop of salmon ikura. Source only very fresh fish if using raw or lightly cured roe.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 13.9 g
- Saturated Fat 3.49 g
- Trans Fat 0 g
- Monounsaturated Fat 4.18 g
- Polyunsaturated Fat 6.27 g
- Cholesterol 297 mg
- Sodium 82.4 mg
- Salt 0.21 g
- Total Carbohydrate 2.08 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24 g
- Water 58 g
- Energy 230 kcal
- Water 58 g
- Carbohydrates 2.08 g
- Protein 24 g
- Fat 13.9 g
- Saturated Fat 3.49 g
- Monounsaturated Fat 4.18 g
- Polyunsaturated Fat 6.27 g
- Omega-3 2.19 g
- Vitamins 52.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.16 mg
- Vitamin B5 — Pantothenic Acid 0.72 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 12 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 11.9 µg
- Vitamin E 1.47 mg
- Vitamin K 0.5 µg
- Minerals 430 mg
- Major Minerals 428 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 297 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.16 · vitamin-b5-pantothenic-acid: 0.72 · vitamin-b6: 0.41 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 12 · vitamin-d: 11.9 · vitamin-e: 1.47 · vitamin-k: 0.5 ·
Minerals
Roe packs protein, cholesterol, and often long-chain omega-3s.
History
Anchovy roe was eaten seasonally in Mediterranean complete-use cookery.
Specialty cured products sometimes included anchovy roe pastes.
Chefs experimented with anchovy roe as a micro-garnish on seafood plates.