Roe

Fish

Roe

Roe of Tilapia is egg mass or milt—cooked, cured, or specialty-prepared by species. Smell must be clean and marine. Gentle heat prevents chalky dryness. Keep tilapia roe iced until cooking; pat dry for browning, and stop when just opaque . Baking, frying, steaming, and stewing suit the cut. Season with salt, acid, and fat that frame soft fine white flake.

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 115

Amount per 100 g

  • Total Fat 2.89 g
  • Saturated Fat 0.37 g
  • Trans Fat 0 g
  • Monounsaturated Fat 0.74 g
  • Polyunsaturated Fat 1.78 g
  • Cholesterol 270 mg
  • Sodium 79.1 mg
  • Salt 0.2 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 22.4 g
  • Water 69.7 g
Detailed nutrients

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

History

Coastal cooks portioned tilapia into roe pieces for even cooking and trade.

Filleting lines and frozen packs made roe of tilapia available inland.

Restaurants standardised specialty roe portions of tilapia for plate timing.

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