Fish
Hard Roe
Brown Trout hard roe is the firm egg sac—smaller eggs than salmon, excellent salted or gently warmed. Intact sacs can be sliced after a light cure; loose eggs suit a delicate ikura-style cure. Never boil hard. Keep ice-cold and use quickly; trout roe is fragile and spoils faster than sealed jarred products.
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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 14.1 g
- Saturated Fat 3.53 g
- Trans Fat 0 g
- Monounsaturated Fat 4.24 g
- Polyunsaturated Fat 6.35 g
- Cholesterol 306 mg
- Sodium 75.6 mg
- Salt 0.19 g
- Total Carbohydrate 1.85 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24.1 g
- Water 57.9 g
- Energy 231 kcal
- Water 57.9 g
- Carbohydrates 1.85 g
- Protein 24.1 g
- Fat 14.1 g
- Saturated Fat 3.53 g
- Monounsaturated Fat 4.24 g
- Polyunsaturated Fat 6.35 g
- Omega-3 2.22 g
- Vitamins 55.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.42 mg
- Vitamin B5 — Pantothenic Acid 0.59 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 14.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 14 µg
- Vitamin E 1.74 mg
- Vitamin K 0.6 µg
- Minerals 321 mg
- Major Minerals 320 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 306 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.42 · vitamin-b5-pantothenic-acid: 0.59 · vitamin-b6: 0.33 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 14.1 · vitamin-d: 14 · vitamin-e: 1.74 · vitamin-k: 0.6 ·
Minerals
Roe packs protein, cholesterol, and often long-chain omega-3s.
History
Hard brown trout roe was salted along rivers where the fish spawned in numbers.
Commercial packing of trout and salmonid roe included brown trout where fisheries allowed.
Brown Trout roe became a garnish in fine dining as aquaculture stabilised supply.