Fish
Hard Roe
Hard roe of Tuna 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 tuna hard roe iced until cooking; pat dry for browning, and stop when just opaque (or leave a rare centre on quality loins for steaks and sashimi). Sashimi, searing, canning, and poke suit the cut. Season with salt, acid, and fat that frame dense steak-like muscle.
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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 14.2 g
- Saturated Fat 3.56 g
- Trans Fat 0 g
- Monounsaturated Fat 4.27 g
- Polyunsaturated Fat 6.4 g
- Cholesterol 312 mg
- Sodium 80.5 mg
- Salt 0.2 g
- Total Carbohydrate 1.72 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24.2 g
- Water 57.9 g
- Energy 232 kcal
- Water 57.9 g
- Carbohydrates 1.72 g
- Protein 24.2 g
- Fat 14.2 g
- Saturated Fat 3.56 g
- Monounsaturated Fat 4.27 g
- Polyunsaturated Fat 6.4 g
- Omega-3 2.24 g
- Vitamins 50.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.93 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 11.2 µg
- Vitamin E 1.38 mg
- Vitamin K 0.5 µg
- Minerals 370 mg
- Major Minerals 369 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 312 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: 3.93 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.3 · vitamin-d: 11.2 · vitamin-e: 1.38 · vitamin-k: 0.5 ·
Minerals
Roe packs protein, cholesterol, and often long-chain omega-3s.
History
Coastal cooks portioned tuna into hard roe pieces for even cooking and trade.
Filleting lines and frozen packs made hard roe of tuna available inland.
Restaurants standardised specialty hard roe portions of tuna for plate timing.