Fish

Roe Off

Roe-off scallops are sold as the white adductor only—the standard North American market form. Clean cylinders should be pale ivory and smell sweet, not fishy. Sear hard for a caramelised crust; leave the centre translucent if quality allows. Avoid overcrowding the pan.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CuredFreshGarnishLightly CookedSalted

Traits

BrinyDelicateLuxury PotentialRich

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 175

Amount per 100 g

Total Fat 7.71 g
Saturated Fat 0.97 g
Trans Fat 0 g
Monounsaturated Fat 1.99 g
Polyunsaturated Fat 5.18 g
Cholesterol 287 mg
Sodium 79.9 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21.6 g
Water 74 g

Detailed nutrients

Energy 175 kcal
Water 74 g
Protein 21.6 g
Fat 7.71 g
- Saturated Fat 0.97 g
- Monounsaturated Fat 1.99 g
- Polyunsaturated Fat 5.18 g
  - Omega-3 2.07 g
Vitamins 39.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.78 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 10.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.53 mg
- Vitamin K 0.4 µg
Minerals 491 mg
- Major Minerals 490 mg
  - Calcium 65 mg
  - Sodium 79.9 mg
  - Potassium 345 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 287 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.78 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.9 · vitamin-d: 1.3 · vitamin-e: 0.53 · vitamin-k: 0.4 ·

Minerals

Sodium: 79.9 · Potassium: 345 · Calcium: 65 · Iron: 1.5 ·

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

Grading systems

Grades are placed along a shared scale so systems can be compared side by side.

United States

U/Count

U/40+ U/30–40 U/20–30 U/10–20 U/10

History

1900US

North American processors favoured roe-off scallops for mild flavour and uniform packs.

1960

Frozen roe-off scallops filled restaurant and retail freezers.

2000

Dry-packed roe-off U10 scallops became a chef specification shorthand.