Fish

Hard Roe

Hard roe of Turbot 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 turbot hard roe iced until cooking; pat dry for browning, and stop when just opaque. Poaching, bone-in roasting, and pan-searing suit the cut. Season with salt, acid, and fat that frame firm sweet white flesh.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedCuredFreshGarnishPreparedSalted

Traits

DelicateHard RoePortionPrep ReadyRich

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 177

Amount per 100 g

Total Fat 7.9 g
Saturated Fat 0.99 g
Trans Fat 0 g
Monounsaturated Fat 2.11 g
Polyunsaturated Fat 4.87 g
Cholesterol 270 mg
Sodium 82.8 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.2 g
Water 69.5 g

Detailed nutrients

Energy 177 kcal
Water 69.5 g
Protein 22.2 g
Fat 7.9 g
- Saturated Fat 0.99 g
- Monounsaturated Fat 2.11 g
- Polyunsaturated Fat 4.87 g
  - Omega-3 1.95 g
Vitamins 44 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.62 mg
- Vitamin B5 — Pantothenic Acid 0.8 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.66 mg
- Vitamin K 0.5 µg
Minerals 458 mg
- Major Minerals 457 mg
  - Calcium 47 mg
  - Sodium 82.8 mg
  - Potassium 327 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 270 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.12 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.62 · vitamin-b5-pantothenic-acid: 0.8 · vitamin-b6: 0.45 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.4 · vitamin-d: 1.7 · vitamin-e: 0.66 · vitamin-k: 0.5 ·

Minerals

Sodium: 82.8 · Potassium: 327 · Calcium: 47 · Iron: 1.5 ·

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

History

1800

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

1950

Filleting lines and frozen packs made hard roe of turbot available inland.

2000

Restaurants standardised specialty hard roe portions of turbot for plate timing.