Fish
Hard Roe
Hard roe of Trout is the firm female egg sac for curing, smoking, or pan-frying. Rinse membranes; cook just until set. As a hard roe section of roe, portion for even cooking and clear labelling. Keep trout hard roe iced until cooking; pat dry for browning, and stop when just opaque. Pan-frying, smoking, curing, and baking suit the cut. Season with salt, acid, and fat that frame fine pink-to-white flake.
Track this ingredient
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 13.7 g
- Saturated Fat 3.43 g
- Trans Fat 0 g
- Monounsaturated Fat 4.11 g
- Polyunsaturated Fat 6.17 g
- Cholesterol 285 mg
- Sodium 83.9 mg
- Salt 0.21 g
- Total Carbohydrate 2.36 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.8 g
- Water 58.2 g
- Energy 228 kcal
- Water 58.2 g
- Carbohydrates 2.36 g
- Protein 23.8 g
- Fat 13.7 g
- Saturated Fat 3.43 g
- Monounsaturated Fat 4.11 g
- Polyunsaturated Fat 6.17 g
- Omega-3 2.16 g
- Vitamins 48.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.66 mg
- Vitamin B5 — Pantothenic Acid 0.63 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 10.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 10.4 µg
- Vitamin E 1.28 mg
- Vitamin K 0.4 µg
- Minerals 389 mg
- Major Minerals 388 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 285 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.66 · vitamin-b5-pantothenic-acid: 0.63 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.5 · vitamin-d: 10.4 · vitamin-e: 1.28 · vitamin-k: 0.4 ·
Minerals
Roe packs protein, cholesterol, and often long-chain omega-3s.
History
Coastal cooks portioned trout into hard roe pieces for even cooking and trade.
Filleting lines and frozen packs made hard roe of trout available inland.
Restaurants standardised specialty hard roe portions of trout for plate timing.