Fish
Soft Roe
Soft roe (milt) of Striped Bass is creamy male tissue, classically floured and fried. Only very fresh milt; older product turns pasty. As a soft roe section of roe, portion for even cooking and clear labelling. Keep striped bass soft roe iced until cooking; pat dry for browning, and stop when just opaque . Grilling, roasting whole, and pan-searing suit the cut. Season with salt, acid, and fat that frame large moist white flakes.
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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 7.92 g
- Saturated Fat 2.22 g
- Trans Fat 0 g
- Monounsaturated Fat 2.53 g
- Polyunsaturated Fat 3.17 g
- Cholesterol 260 mg
- Sodium 83.7 mg
- Salt 0.19 g
- Total Carbohydrate 8.11 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.9 g
- Water 62.1 g
- Energy 183 kcal
- Water 62.1 g
- Carbohydrates 8.11 g
- Protein 19.9 g
- Fat 7.92 g
- Saturated Fat 2.22 g
- Monounsaturated Fat 2.53 g
- Polyunsaturated Fat 3.17 g
- Omega-3 1.11 g
- Vitamins 39.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.83 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 11 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.54 mg
- Vitamin K 0.4 µg
- Minerals 375 mg
- Major Minerals 374 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 260 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 3.83 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 11 · vitamin-d: 1.4 · vitamin-e: 0.54 · vitamin-k: 0.4 ·
Minerals
Roe packs protein, cholesterol, and often long-chain omega-3s.
History
Coastal cooks portioned striped bass into soft roe pieces for even cooking and trade.
Filleting lines and frozen packs made soft roe of striped bass available inland.
Restaurants standardised specialty soft roe portions of striped bass for plate timing.