Roe

Fish

Roe

John Dory roe is the egg mass—hard or soft—for pan-frying, salting or specialty use. Rich marine flavour. Cook gently; high heat toughens. Use only impeccably fresh roe. Lemon and pepper often suffice. Salt early for large joints, late for delicate leaves and soft fruit.

Track this ingredient

Unit

Cuts & parts

Characteristics

Preparations

CuredFreshGarnishLightly CookedSalted

Traits

BrinyDelicateLuxury PotentialRich

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 159

Amount per 100 g

  • Total Fat 7.44 g
  • Saturated Fat 1.05 g
  • Trans Fat 0 g
  • Monounsaturated Fat 2.12 g
  • Polyunsaturated Fat 5.11 g
  • Cholesterol 279 mg
  • Sodium 81.6 mg
  • Salt 0.21 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 22.9 g
  • Water 72.6 g
Detailed nutrients

Roe packs protein, cholesterol, and often long-chain omega-3s.

History

Coastal fisheries and markets sold john dory whole and in pieces long before industrial freezing, including named roe portions.

Coastal fisheries and markets sold john dory whole and in pieces long before industrial freezing, including named roe portions.

Fillet and portion packs of john dory became standard supermarket seafood, including named roe portions.

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