Fish
Soft Roe
Soft roe (milt) of Tuna 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 tuna soft 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 12.2 g
- Saturated Fat 3.42 g
- Trans Fat 0 g
- Monounsaturated Fat 3.9 g
- Polyunsaturated Fat 4.88 g
- Cholesterol 266 mg
- Sodium 82.5 mg
- Salt 0.2 g
- Total Carbohydrate 3.73 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.2 g
- Water 61.9 g
- Energy 206 kcal
- Water 61.9 g
- Carbohydrates 3.73 g
- Protein 20.2 g
- Fat 12.2 g
- Saturated Fat 3.42 g
- Monounsaturated Fat 3.9 g
- Polyunsaturated Fat 4.88 g
- Omega-3 1.71 g
- Vitamins 56.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.38 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 3.5 µg
- Vitamin B9 — Folate 14 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 13.9 µg
- Vitamin E 1.72 mg
- Vitamin K 0.6 µg
- Minerals 336 mg
- Major Minerals 335 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 266 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.38 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.33 · vitamin-b7-biotin: 3.5 · vitamin-b9-folate: 14 · vitamin-d: 13.9 · vitamin-e: 1.72 · vitamin-k: 0.6 ·
Minerals
Roe packs protein, cholesterol, and often long-chain omega-3s.
History
Coastal cooks portioned tuna into soft roe pieces for even cooking and trade.
Filleting lines and frozen packs made soft roe of tuna available inland.
Restaurants standardised specialty soft roe portions of tuna for plate timing.