Fish
Hard Roe
Sea 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 13.9 g
- Saturated Fat 3.46 g
- Trans Fat 0 g
- Monounsaturated Fat 4.15 g
- Polyunsaturated Fat 6.24 g
- Cholesterol 292 mg
- Sodium 82.2 mg
- Salt 0.19 g
- Total Carbohydrate 2.18 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.9 g
- Water 58.1 g
- Energy 229 kcal
- Water 58.1 g
- Carbohydrates 2.18 g
- Protein 23.9 g
- Fat 13.9 g
- Saturated Fat 3.46 g
- Monounsaturated Fat 4.15 g
- Polyunsaturated Fat 6.24 g
- Omega-3 2.18 g
- Vitamins 57.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 4.69 mg
- Vitamin B5 — Pantothenic Acid 0.81 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 13.5 µg
- Vitamin E 1.67 mg
- Vitamin K 0.6 µg
- Minerals 318 mg
- Major Minerals 316 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 292 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: 4.69 · vitamin-b5-pantothenic-acid: 0.81 · vitamin-b6: 0.46 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.6 · vitamin-d: 13.5 · vitamin-e: 1.67 · vitamin-k: 0.6 ·
Minerals
Roe packs protein, cholesterol, and often long-chain omega-3s.
History
Hard sea trout roe was salted along rivers where the fish spawned in numbers.
Commercial packing of trout and salmonid roe included sea trout where fisheries allowed.
Sea Trout roe became a garnish in fine dining as aquaculture stabilised supply.