Fish
Roe
Carp hard roe is the firm egg mass used as a seasonal delicacy—salt, cure, or pan-fry carefully. Freshness is critical; aroma should be clean, never ammonia-like. Salt or cure for garnishes, or slice and sear gently. Use sparingly as a rich accent rather than a bulk protein.
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Cuts & parts
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 9.8 g
- Saturated Fat 2.45 g
- Trans Fat 0 g
- Monounsaturated Fat 2.94 g
- Polyunsaturated Fat 4.41 g
- Cholesterol 290 mg
- Sodium 75.3 mg
- Salt 0.2 g
- Total Carbohydrate 6.25 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.9 g
- Water 58.1 g
- Energy 209 kcal
- Water 58.1 g
- Carbohydrates 6.25 g
- Protein 23.9 g
- Fat 9.8 g
- Saturated Fat 2.45 g
- Monounsaturated Fat 2.94 g
- Polyunsaturated Fat 4.41 g
- Omega-3 1.54 g
- Vitamins 44.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 4.71 mg
- Vitamin B5 — Pantothenic Acid 0.82 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.67 mg
- Vitamin K 0.6 µg
- Minerals 443 mg
- Major Minerals 441 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 290 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 4.71 · vitamin-b5-pantothenic-acid: 0.82 · vitamin-b6: 0.46 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.7 · vitamin-d: 1.7 · vitamin-e: 0.67 · vitamin-k: 0.6 ·
Minerals
Roe packs protein, cholesterol, and often long-chain omega-3s.
History
Fish roes were salted as seasonal luxuries in river and coastal cuisines.
Cured roe products reached wider retail as garnishes and spreads.