Roe
294507
224982890
2008-07-11T08:47:09Z
Geronimo20
332930
add template
{{two other uses|fish eggs|the deer|Roe deer}}
{{unreferenced|date=August 2007}}
{{fish products topics}}
{{wiktionary}}
'''Roe''' or '''hard roe''' is the fully ripe [[Ovum|egg]] masses of [[fish]] and certain marine [[animal]]s, such as [[shrimp]] and [[scallop]]. As a [[seafood]] it is used both as a [[cooking|cooked]] ingredient in many dishes and as a raw ingredient.
[[Caviar]] is a name for processed, salted roe consumed as a delicacy.
The term 'roe' is also used to denote [[sea urchin]] gonads; '''soft roe''' or '''white roe''' denotes fish [[milt]].
[[Image:Salmon roe.jpg|thumb|right|200px|Salmon Roe|Salmon roe at the Shiogama seafood market in Japan]]
==Around the world==
===Asia===
====India====
Roe from the [[Hilsa]] fish is considered a delicacy in [[West Bengal]] and [[Bangladesh]]. The roe is usually deep-fried, although other preparations such as '''mashed roe''' where the roe crushed along with oil, onion & pepper, or '''curry of roe''' could also be found. In the state of Kerala roe is deep fried in coconut oil and is considered a delicacy. Among the tribal populace, deeply-roasted roe in open fire (much like marshmallows) is a delicacy. In this region, the roe of [[rohu]] is also considered a delicacy and is eaten fried or as a stuffing within a fried [[pointed gourd]] to make ''potoler dolma''.
The roe of sardines and black mackerel and several others are a delicacy all along the Konkan coast and Northern Kerala and is eaten fried(after being coated with red chilli paste) and also as a thick curry(gashi). In Kerala, a common method of quick preparation is by wrapping the roe in wet banana leaves and cooking over charcoal embers.
====Iran====
In [[Caspian Sea|Caspian]] provinces of [[Gilan]] and [[Mazandaran]], several types of roe are used. Called ''ashpal'' or ''ashbal'', roe is consumed grilled, cured, salted, or mixed with other ingredients. If salted or cured, it is consumed as a condiment. If used fresh, it is usually grilled, steamed, or mixed with eggs and fried to form a [[custard]]-like dish called "Ashpal Kuku".
Besides the much sought-after [[caviar]], roe from [[Kutum (fish)|Kutum]] (also known as Caspian White Fish or ''Rutilus Frisii Kutum''), [[Roach (fish)|Roach]] (called "Kuli" in [[Gileki]]), [[abramis brama|Bream]] (called "Kulmeh" in [[Gileki]]), and Caspian [[Salmon]] are highly prized. Roe from [[Carp]] is less common and [[barbus barbus|Barbel]] roe is also occasionally used.
{{unreferenced|date=October 2006}}
====Japan====
[[Image:Ikura don.jpg|thumb|right|''Ikuradon'', a bowl of rice topped with salmon roe.]]
A variety of roe types are used in [[Cuisine of Japan|Japanese cuisine]], including the following which are used raw in [[sushi]]:
* Ikura (いくら) - [[Salmon]] roe. Large reddish-orange individual spheres. Since salmon eggs are also used as bait, first-time sushi eaters who have experienced fishing may be taken aback when served ikura. It is a [[loan word]] from the Russian, "ikra" (caviar).
* Sujiko (すじこ) - Also salmon roe. The difference is that sujiko is still inside its sack when it is prepared. It also has a different color; sujiko is red to dark-red while ikura is lighter in color, sometimes almost orange. Sujiko is also sweeter in taste.
* [[Masago]] - [[Smelt]] roe, similar to Tobiko, but smaller.
* [[Kazunoko]] ({{lang|ja|数の子/鯑}}) - [[Herring]] roe, yellow or pinkish, having a firm, rubbery texture and appearance, usually pickled. The roe is in a single cohesive mass and so looks like a piece of fish.
* [[Mentaiko]] ({{lang|ja|明太子}}) - [[pollock|Alaska pollock]] roe, spiced with powdered [[capsicum|red pepper]] and surrounded by a thin, elastic [[artificial membrane|membrane]]. Mentaiko is usually pink to dark red.
* [[Tarako (food)|Tarako]] (たらこ) - Salted [[pollock|Alaska pollock]] roe, sometimes grilled.
* [[Tobiko]] ({{lang|ja|飛び子}}) - [[Flyingfish]] roe, very crunchy, reddish orange in color.
[[Image:Sea urchin eggs.jpg|thumb|right|[[Sea urchin]] roe.]]
* Uni (うに, {{lang|ja|雲丹}}) - [[Sea urchin]] roe, soft and melting. Color ranges from orange to pale yellow. Humans consume the reproductive organs ("roe") either raw or briefly cooked. Sea urchin roe is a popular food in [[Korean cuisine]], and it is called "uni" in Japanese [[sushi]] cuisine. It is also a traditional food in Chile, known as an "erizo". Apart from domestic consumption, Chile and a number of other countries export the sea urchin to Japan in order to meet its demand throughout the country. Traditionally considered an [[aphrodisiac]], sea urchin roe has been found to contain the [[cannabinoid]] [[anandamide]].<ref>{{cite journal
| last =Bisogno et Al.
| first =
| authorlink =
| coauthors =
| title =Occurrence and metabolism of anandamide and related acyl-ethanolamides in ovaries of the sea urchin Paracentrotus lividus
| journal =Biochim Biophys Acta
| volume =1346
| issue =3
| pages =338–48
| date =1997
| url =http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed&Cmd=ShowDetailView&TermToSearch=9150253&ordinalpos=3&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVDocSum
| doi =
| id =
| accessdate = 2007-08-27}}</ref>
*[[Karasumi]] (カラスミ, {{lang|ja|鱲子}}) - is a specialty of [[Nagasaki, Nagasaki|Nagasaki]] and along with salt-pickled sea urchin roe and Konowata one of the three [[chinmi]] of Japan . It is made by desalinating salt pickled mullet roe and drying it by the sunlight.
====Korea====
Myeongran jeot (명란젓) refers to the [[jeotgal]] (salted [[fermented]] seafood) made with [[pollock]] roe seasoned with [[chili pepper]] powders. It is commonly consumed as [[banchan]], small dish accompanied with cooked rice or ingredient for altang (알탕), a kind of jjigae (Korean stew). [[Mentaiko]] in Japanese cuisine was derived from Myeongran jeot.
===Europe===
All around the Mediterranean, [[botargo]] is an esteemed specialty made of the cured roe pouch of [[flathead mullet]], [[tuna]], or [[swordfish]]; it is called bottarga (Italian), poutargue or boutargue (French), botarga (Spanish), batarekh (Arabic) or avgotaraho (Greek αυγοτάραχο).
====Denmark====
[[Lumpsucker|Lumpfish]] (''stenbider'') roe is used extensively in [[Cuisine of Denmark|Danish cuisine]], on top of halved or sliced hard-boiled eggs, on top of mounds of [[shrimp]], or in combination with other [[fish]] or seafood. Another commonly eaten roe is that from the [[cod]] (''torsk'').
====Greece====
[[Image:Taramosalata01.jpg|thumb|''[[Taramosalata]]'', salad made with ''tarama'']]
[[Taramosalata|Tarama]] is salted and cured carp roe used to make taramosalata, a [[Greek cuisine|Greek]] and [[Turkish cuisine|Turkish]] [[meze]] consisting of tarama mixed with lemon juice, bread crumbs, onions, and olive oil; it is eaten as a dip.
[[Botargo|Avgotaraho]] (αυγοτάραχο) or botargo is the prepared roe of the [[flathead mullet]].
====Italy====
[[Bottarga]] is the salted and dried roe pouch of the [[flathead mullet]], used as a topping and for dressing pasta.
====Norway====
Norwegian [[caviar]] is most commonly made from [[cod]], but caviar made from [[lumpsucker]] or [[capelin]] roe is also available.
In some areas it is also common to [[pan frying|fry]] the roe from freshly-caught fish, to be eaten on [[bread]] or with [[potato]]es and [[flatbread]].
====Sweden====
Smoked and salted [[cod]] roe paste, commonly served as sandwich topping is very popular in Sweden. The most famous brand being [[Kalles Kaviar]].
====United Kingdom====
Roe consumed within the UK is generally [[milt|soft roe]] as opposed to hard roe. Though not extremely popular, herring roe is sold within many British supermarkets. Battered cod roe can also be bought within many fish and chip shops, mainly around the Midlands area. Various tinned roes are on sale in supermarkets e.g soft cod roes, pressed cod roes and herring roes.
===North America===
In North America, several kinds of roe are produced: [[salmon]] from the Pacific coast, [[shad]] and [[herring]] species like the [[American shad]] and [[alewife]], and historically some species of [[sturgeon]] for caviar.
Shad roe is the only one which is widely consumed, usually pan-fried, often with bacon.
==References==
<references/>
{{fisheries and fishing}}
[[Category:Roe|*]]
[[Category:Fish products|*]]
[[ar:بطارخ]]
[[da:Rogn]]
[[de:Rogen]]
[[es:Hueva (Biología)]]
[[eo:frajo]]
[[io:frayo]]
[[it:uova di pesce]]
[[he:ביצי דגים]]
[[hu:Ikra]]
[[nl:viskuit]]
[[ja:魚卵]]
[[pl:Ikra]]
[[pt:Ova]]
[[ru:Икра]]
[[scn:Ova di pisci]]
[[simple:Roe]]
[[sl:Ikra]]
[[fi:Mäti]]
[[sv:Rom (ägg)]]
[[tl:Bihud]]
[[zh:魚卵]]