29 Exceptional Fish Roe Varieties That Impress Any Palate

Fish roe offers a luxurious culinary experience that tantalizes sophisticated palates worldwide.

Microscopic flavor bombs burst with oceanic essence and remarkable nutritional value.

Gourmets appreciate the delicate textures and intense taste profiles that distinguish different varieties.

Seafood enthusiasts recognize fish roe as a prized delicacy representing cultural gastronomic traditions.

Rich in omega-3 fatty acids and proteins, these tiny spheres pack incredible nutritional power into minimal volumes.

Chefs and food lovers seek out unique specimens for their remarkable visual appeal and complex flavor characteristics.

The vibrant colors and glistening appearance make fish roe a stunning garnish that elevates any dish.

We have compiled 24 premium fish roe varieties that will transform your culinary perspective:

Which Fish Roe Types Make the Cut for Connoisseurs?

From glistening caviar to bright salmon roe, fish eggs are the jewels of the sea. Discover types that add briny luxury and color to both simple and refined dishes.

Kalix Lojrom

Kalix löjrom is a prized Swedish delicacy featuring hand-extracted roe from tiny vendace fish native to Northern Sweden's coastal waters.

Fishermen carefully remove the orange-hued roe on the same day of catching, meticulously rinsing and salting each batch for optimal flavor.

Sea-dwelling vendace create this distinctive caviar through their unique diet, resulting in a rich orange color and delicate saltiness.

Swedish cuisine celebrates this specialty by serving it traditionally on rye bread with sour cream and finely chopped red onions.

Regional culinary experts consider this fish roe a premium ingredient for special occasions.

Nordic food traditions highlight its exceptional quality and careful preparation methods.

Gourmet restaurants and home kitchens alike treasure this rare delicacy.

Seafood enthusiasts recognize Kalix löjrom as a true taste of Sweden's pristine marine ecosystem.

White Sturgeon Caviar

White sturgeon caviar erupts from North American waters as a premium, eco-conscious delicacy harvested exclusively from wild-caught Acipenser transmontanus.

Glistening dark pearls ranging from deep brown to black characterize these medium-sized, firm beads prized for their clean, crisp, nutty, and buttery flavor profile.

Sustainable aqua farming has rescued this rare caviar from near extinction after significant sturgeon population declines in the 1990s.

Environmental regulations now strictly control production and sales across multiple countries.

Seafood enthusiasts savor these exquisite pearls best when served well-chilled alongside blinis, creme fraiche, or creamy sauces.

Wild caviar trade restrictions have transformed industry practices toward responsible harvesting.

Conservation efforts protect these magnificent fish populations while maintaining gourmet standards.

Modern aquaculture ensures this luxurious delicacy remains available for global markets.

Bottarga Di Tonno

Bottarga di tonno stands as a prized Sardinian delicacy crafted from salted, pressed, and dried tuna fish roe.

Mediterranean fishermen originally developed this preservation technique to prevent wasting valuable fish eggs.

Sardinian cuisine elevated this once-humble ingredient into a gourmet specialty enjoyed worldwide.

Chefs grate the amber-colored fish roe over pasta, salads, and appetizers to add intense umami flavor.

Salt-curing transforms the raw roe into a concentrated, intensely savory ingredient with a rich maritime profile.

Italian culinary experts consider bottarga a luxurious garnish that dramatically enhances dish complexity.

Restaurants charge premium prices for this golden-hued delicacy with its unique briny taste.

Sardinian food traditions continue to celebrate this remarkable maritime preservation method.

Osetra Caviar

Osetra caviar represents a premium seafood delicacy harvested from Russian sturgeon with medium-sized eggs ranging from olive green to golden brown.

Rare wild specimens come from the Caspian, Black, and Azov Seas, though most current production relies on carefully managed fish farms.

Endangered sturgeon populations have pushed commercial sources toward sustainable aquaculture methods.

Gourmet enthusiasts prize these eggs for their distinctive firm texture and complex flavor profile.

Salt-forward brininess mingles with subtle nutty undertones, creating a sophisticated taste experience.

Each egg offers a delicate burst of maritime richness that distinguishes this caviar from other varieties.

High-end restaurants and luxury dining establishments feature osetra as a mark of culinary excellence.

Connoisseurs consider it a premium selection among global seafood delicacies.

Kazunoko

Kazunoko are savory herring roe delicacies symbolizing prosperity and fertility in Japanese cuisine.

Japanese families traditionally prepare this yellow-hued roe during New Year celebrations as part of Osechi-ryori.

Herring eggs are first desalted and then carefully marinated in dashi stock, which infuses them with complex umami flavors.

Soy sauce, kelp, and bonito flakes enhance the marinade's depth and character.

Each tiny egg releases a briny burst when consumed, creating a unique textural experience.

Translating to "number child" in Japanese, kazunoko represents hopes for abundance and growth.

Generations have treasured this dish for its symbolic meaning and distinctive taste.

Served as a significant course during festive gatherings, kazunoko connects family traditions with culinary artistry.

Beluga Caviar

Beluga caviar represents an extraordinary delicacy sourced from the rare beluga sturgeon, requiring up to 25 years for a single fish to mature and produce its precious roe.

Premium specimens feature large, plump gray beads with an exquisite buttery flavor that melts smoothly across your palate.

Wild beluga varieties have become critically endangered due to extensive poaching in the Caspian Sea, leading to strict international trade restrictions.

Connoisseurs savor these caviar beads unadorned to experience their complex taste profile.

Traditional serving methods include pairing with boiled potatoes, blini pancakes, or sour cream.

Global demand and limited supply contribute to its astronomical pricing.

Each serving represents a luxurious experience reserved for elite gastronomic circles.

Sustainable farming practices now help protect this magnificent marine species while maintaining its culinary significance.

Almas Caviar

Almas caviar represents rare luxury from albino beluga sturgeon living exclusively in southern Caspian Sea waters, commanding astronomical prices around $30,800 per kilogram.

Harvested from sixty to one-hundred-year-old fish, this extraordinary delicacy features light yellow pearls with exceptional briny and creamy flavors.

Golden 24K tins traditionally package these delicate orbs, symbolizing ultimate opulence and exclusivity.

Sturgeon must be incredibly mature and from specific pristine regions to produce these prized eggs.

Experts consider Almas caviar the world's most expensive seafood ingredient.

Gold packaging highlights its premium status among global luxury foods.

Connoisseurs prize its unique color and smooth texture.

Scarcity drives its extraordinary market value.

Tarako

Tarako represents a delicate Japanese seafood specialty harvested from Alaska pollock and cod, featuring a light pink color and incredibly tender texture with mild neutral flavors.

Japanese cuisine transforms this salted roe into multiple culinary applications, ranging from simple rice toppings to complex sauce preparations.

Mentaiko emerges as a spicier variation when tarako receives additional marination and seasoning treatments.

Regional Japanese cooking techniques showcase tarako's versatility across different meal styles.

Small eggs deliver subtle maritime flavors that complement numerous ingredient combinations.

Marine harvesting methods ensure consistent quality and taste throughout production.

Careful preservation techniques maintain tarako's signature soft texture and gentle taste profile.

Sterlet Caviar

Sterlet caviar are tiny, delicate gray eggs harvested from the smallest sturgeon species native to Eastern European rivers.

These premium fish eggs offer a mild, subtly sweet, and buttery flavor that gourmets prize worldwide.

Sterlet sturgeons mature faster than other sturgeon varieties, making them ideal for sustainable aquaculture.

Farmers now predominantly raise these fish to protect vulnerable wild populations decimated by historical overfishing.

International regulations restrict wild caviar sales to preserve marine ecosystems.

Culinary experts recommend serving sterlet caviar with buttered toast, blini, potatoes, or eggs.

Small, elegant eggs distinguish this rare caviar from larger, more common varieties.

Connoisseurs consider sterlet caviar a luxurious delicacy with exceptional flavor and texture.

Ikura

Ikura are glistening salmon eggs that burst with briny ocean flavor and represent a delicate Japanese seafood delicacy prized for their rich maritime essence.

Russian immigrants first introduced salmon roe curing techniques to Japan during the Taisho period around 1912, sparking a culinary transformation.

Japanese chefs quickly adapted the traditional preservation method by incorporating local ingredients like soy sauce, sake, and rice wine.

These transparent, plump orbs undergo careful salt or brine processing to enhance their unique texture and intense flavor profile.

Skilled fishermen carefully extract the eggs from salmon sacks, ensuring each orb remains intact and glossy.

Ikura's vibrant orange-red color makes them visually striking when served atop sushi, rice bowls, or as a garnish.

Japanese cuisine celebrates these luxurious eggs for their intense maritime taste and delicate pop when consumed.

Typically enjoyed as a premium ingredient, ikura represents a sophisticated seafood experience that connects traditional preservation methods with modern gastronomy.

Hackleback Caviar

Hackleback caviar are small, glistening dark gray to black fish eggs harvested from North America's smallest wild sturgeon species.

Native to Missouri and Mississippi rivers, these unique fish produce a sweet and buttery caviar with a distinctive nutty aftertaste.

Hackleback sturgeon remain one of the few wild sturgeon species still commercially caught in the United States.

Environmental concerns have pushed the species toward vulnerable status, leading to increased aqua farm production.

Sustainable farming provides more consistent caviar quality through controlled diet management.

Wild caviar sales face international restrictions in many countries.

Several global markets now prioritize ethical and traceable caviar sources.

Aqua farms represent the future of responsible caviar production.

Bottarga

Bottarga are salted and dried fish eggs transformed into a golden-brown delicacy with intense maritime flavor, traditionally produced in Sardinia and Sicily from mullet or tuna roe.

Mediterranean fishermen developed this preservation technique to extend seafood's shelf life and create a rich, umami-packed ingredient.

Skilled artisans carefully salt and air-dry the roe sacs, creating a hard, waxy texture resembling a compact sausage.

Italians grate bottarga over pasta, risotto, and salads, adding a briny, complex taste to simple dishes.

Chefs slice it thin and serve as an elegant appetizer drizzled with olive oil and lemon juice.

Mediterranean cuisine celebrates bottarga as a luxurious garnish that elevates humble ingredients with its concentrated marine essence.

Sea salt and careful drying concentrate the fish eggs' natural flavors, creating a unique delicacy.

Bottarga's intense saltiness and silky texture make it a prized ingredient in Southern Italian cooking.

Brescia Caviar

Brescian Caviar represents a luxurious Italian delicacy sourced from white sturgeon farms in Brescia's region.

Calvisius caviar stands out for its exceptional round, large pearls with smooth textures and intense flavor profiles blending fruity, briny, and nutty notes.

Sturgeon farming began when Tolettini family pioneered innovative techniques using water from steel mills to create specialized fish tanks.

White sturgeon (Acipenser transmontanus) became primary species for production, expanding to multiple caviar varieties over time.

Historically, sturgeons inhabited Italian rivers before becoming extinct in their natural habitats.

Modern industrial production emerged relatively recently in Brescia's agricultural landscape.

Best enjoyed well-chilled, this premium caviar serves perfectly as standalone delicacy or subtle garnish.

Experts recommend pairing it with simple dishes that complement rather than overpower its sophisticated taste.

Siberian Sturgeon Caviar

Siberian sturgeon caviar stands as a luxurious delicacy prized for its exceptional dark, glossy appearance and complex flavor profile.

Harvested primarily from farm-raised sturgeons due to endangered wild populations, this premium caviar originates from rivers and lakes across Siberia.

Medium-sized glistening beads range from deep brown to intense black, offering a rich sensory experience.

Its distinctive taste combines earthy, nutty, buttery, and subtly sweet notes that captivate discerning palates.

Experts recommend serving the caviar well-chilled to enhance its intricate flavors.

Classic pairings include traditional blini pancakes and smooth creme fraiche.

This rare caviar represents a pinnacle of gourmet seafood experiences.

Connoisseurs value its unique texture and nuanced taste as a symbol of culinary sophistication.

Paddlefish Roe

Paddlefish roe delivers a luxurious delicacy harvested from river-dwelling fish native to North American waterways.

Medium-sized gray orbs characterize this unique caviar-like product with a rich, earthy flavor profile.

Wild-caught paddlefish inhabit Mississippi river basin regions spanning multiple states.

Fishermen harvest these fish carefully to ensure sustainable practices.

Farm-raised paddlefish roe represents an environmentally responsible alternative to wild collection.

Smooth and buttery, the roe offers complex taste notes that distinguish it from traditional sturgeon caviar.

Texture and flavor make this specialty ingredient prized among gourmet food circles.

Culinary experts recommend sampling this distinctive fish egg delicacy for an authentic American seafood experience.

Mentaiko

Mentaiko represents a spicy, marinated Alaskan pollock roe delicacy originating in South Korea and popularized in Japan after World War II.

Korean traders introduced this vibrant seafood ingredient to Japanese markets in Hakata, quickly spreading its popularity nationwide.

Marinated in a special blend of spices, mentaiko delivers a complex flavor profile that balances saltiness with a sharp, slightly fiery kick.

Alaska pollock roe creates its signature creamy texture, often mistaken for tarako, its salted counterpart.

Japanese cuisine incorporates mentaiko into numerous dishes, including rice, pasta, and sushi rolls.

Seafood lovers prize mentaiko for its unique umami taste and versatile culinary applications.

Historical records trace mentaiko's consumption back to the 17th century in South Korea, where it emerged as a traditional preserved seafood product.

Kaluga Caviar

Kaluga caviar represents luxury seafood delicacies sourced from massive Amur River sturgeons raised on specialized aqua farms after near extinction from historical overfishing.

Farm-raised Huso dauricus produce large, firm caviar beads ranging from gray to olive green with a distinctively rich, buttery flavor closely mimicking wild beluga varieties.

International conservation efforts now mandate sustainable farming practices to protect endangered sturgeon populations.

Aquaculture techniques ensure consistent caviar quality through controlled fish diets and environmental conditions.

Ethical farms provide reliable caviar sources without threatening natural fish populations.

Global markets increasingly prioritize responsible production methods.

Sophisticated consumers prefer traceable, sustainable seafood selections.

Premium kaluga caviar commands high prices due to its exceptional taste and limited availability.

Avgotaracho Messolongiou

Avgotaraho messolongiou stands as Greece's luxurious seafood delicacy crafted from gray mullet roe harvested in western Greek lagoons.

Fishermen carefully extract whole roe from mullet caught between Aheloos and Evinos river estuaries.

Mediterranean fishers meticulously process each roe sac through gentle removal and precise salting techniques.

Skilled artisans dry the membranes slowly, transforming raw roe into pale, flat strips.

Traditional production requires several months of careful hanging and preservation.

Greeks consider this product a premium maritime treasure with deep regional roots.

Generations have perfected this intricate preservation method passed through family traditions.

Mediterranean cuisine celebrates avgotaraho as an exceptional gourmet ingredient prized for its unique flavor and complex preparation.

Imraguen Womens Mullet Bottarga

Mauritanian fishing confronts devastating challenges from international industrial fleets systematically depleting marine resources.

Foreign vessels dominate coastal waters, hiring local fishermen while extracting and freezing fish for export to European and North African markets.

Mullet stocks have dramatically declined, with approximately 50% at serious risk.

Traditional bottarga production by Imraguen women has nearly vanished, leaving only a handful maintaining this ancestral practice.

Local fishing communities suffer extensive economic disruption from aggressive maritime exploitation.

Small-scale fishing operations struggle to survive against massive industrial competitors.

Economic pressures threaten generational maritime knowledge and sustainable fishing practices.

Marine ecosystem stability hangs in precarious balance as foreign interests prioritize short-term profit over environmental preservation.

Masago

Masago are tiny orange-yellow fish eggs harvested from capelin fish in cold North Atlantic waters, prized for their subtle crunch and mild oceanic flavor in Japanese cuisine.

Sushi chefs frequently use masago as a colorful garnish to enhance visual appeal and add gentle texture to rolls and nigiri.

Producers often dye these small eggs in vibrant colors like red, green, or yellow to increase attractiveness and versatility in dishes.

Compared to similar fish roes like ikura or tobiko, masago offers a more affordable option with a softer texture and milder taste.

Fishermen catch capelin during specific seasonal migrations, ensuring fresh and high-quality roe for culinary use.

These small eggs contain omega-3 fatty acids and provide a nutritional boost to seafood preparations.

Japanese restaurants commonly feature masago as a decorative and flavorful ingredient in various seafood dishes.

Seafood lovers appreciate masago for its delicate crunch and subtle maritime essence.

Sevruga Caviar

Sevruga caviar are small, delicate fish eggs harvested from the sturgeon species native to Black and Caspian Seas.

Gray to black beads burst with intense salty and buttery flavors that make this caviar incredibly popular worldwide.

Sturgeon reproduction rates enable more abundant production compared to other caviar varieties, keeping prices relatively accessible.

Connoisseurs prefer consuming these delicate eggs directly using pearl or wooden spoons to preserve their authentic taste.

Traditional pairings include champagne, sparkling wines, and vodka for enhanced enjoyment.

Blini pancakes, potatoes, and bread serve as complementary accompaniments for those seeking additional texture.

Chefs and gourmet restaurants consider sevruga caviar a premium ingredient for elegant appetizers.

Fine dining establishments often showcase these exquisite fish eggs as luxurious garnishes or standalone delicacies.

Bottarga Di Muggine

Bottarga di muggine represents a premium Sardinian delicacy crafted from grey mullet roe carefully cleaned, salt-cured, pressed, and dried into a dense, silky ingredient.

Mediterranean fishermen transform raw roe pouches into this concentrated seafood treasure through meticulous preservation techniques.

Sardinian cuisine celebrates bottarga's intense umami flavor and rich maritime profile.

Chefs slice, grate, or chop this golden-hued delicacy to enhance pasta, salads, and appetizers with minimal effort.

Small quantities deliver powerful marine taste to diverse dishes.

Fine olive oil and fresh lemon juice complement bottarga's natural saltiness.

Traditional preparation methods ensure each slice carries deep oceanic complexity.

Tobiko

Tobiko are Japanese flying fish eggs that sparkle with bright orange intensity and serve as a popular garnish in sushi cuisine.

Small transparent spheres burst with salty ocean flavor when you bite into them, creating a unique textural experience.

Raw fish eggs naturally range in vivid colors from orange to green depending on added ingredients like squid ink or yuzu.

Japanese cuisine prizes these tiny eggs for their crisp crunch and visual appeal in dishes.

Restaurants often sprinkle tobiko across sushi rolls or use them as a decorative garnish.

Chefs carefully select eggs based on freshness and color vibrancy.

Each egg measures less than 1 millimeter in diameter, making them a delicate seafood ingredient.

Professional sushi makers consider tobiko a signature element of high-quality presentations.

Lumpfish Roe

Lumpfish roe represents an affordable and widely available caviar alternative harvested from cold North Atlantic waters.

Fishermen carefully collect these small, delicate eggs from lumpfish during spawning seasons.

Mild in flavor and gentle on wallets, this seafood delicacy offers a budget-friendly option for those craving caviar-like experiences.

Natural egg colors range from soft gray to dusty pink, providing visual variety for culinary presentations.

Skilled processors often dye the roe bright red or black to enhance its visual appeal.

Premium versions feature smaller, more uniform eggs with a clean, subtle ocean taste.

Quality lumpfish roe delivers a pleasant, slightly salty maritime flavor that complements many Nordic and European cuisine styles.

World-Class Fish Roe Producers Worth Knowing

Dedicated to quality, the world’s top roe producers are guardians of tradition and innovation. Learn which names stand behind the pearls gracing the best plates.

Caviar & Cocktails

Caviar & Cocktails delivers premium sturgeon caviar from sustainable farms in England, offering gourmet enthusiasts a luxurious seafood experience.

Professional experts carefully select top-tier caviar varieties with complex flavor profiles and subtle textures.

Located in Shrewsbury, this innovative company matches unique caviar selections with expertly crafted cocktail pairings.

Customers can explore high-end culinary experiences through meticulously sourced international sturgeon varieties.

Their commitment focuses on sustainable fishing practices and exceptional quality control.

Small-batch production ensures each caviar selection meets strict standards of excellence.

Sophisticated consumers seek unique tasting experiences through their distinctive product range.

British-based production highlights regional expertise in premium seafood selections.

Armatore Srl

Bottarga represents an exquisite Mediterranean delicacy crafted from salt-cured fish roe, traditionally extracted from gray mullet or bluefin tuna.

ARMATORE SRL, a premier producer situated in Cetara on Italy's Amalfi Coast, masterfully preserves this ancient culinary tradition through sustainable fishing practices.

Their artisanal approach prioritizes traceability and quality, ensuring each batch maintains authentic preparation methods.

Mediterranean fish are carefully harvested and processed to create premium bottarga with exceptional flavor profiles.

Skilled artisans meticulously cure and dry the roe to develop its distinctive rich, briny taste.

ARMATORE SRL's commitment to sustainable techniques distinguishes their product in the gourmet market.

Their production process honors generations of coastal fishing heritage.

Small-batch manufacturing guarantees superior taste and texture for discerning food enthusiasts.

Fish Roes of the World: A Guide to the Best

Whether spooned atop blinis or enjoyed in sushi, the best fish roes deliver a burst of ocean flavor. Explore options prized by chefs and food lovers everywhere.

Armatore Srl Bluefin Tuna Roe – Bottarga

Bottarga, a prized Mediterranean delicacy, transforms bluefin tuna roe into a salty, intense flavor bomb cherished by gourmets worldwide.

Italian fishermen pioneered this ancient preservation method, carefully extracting and curing fish eggs into a dense, amber-colored delicacy.

Artisan producers like ARMATORE SRL dry and salt the roe to concentrate its complex maritime essence.

Chefs grate this luxurious ingredient over pasta, risotto, and salads to add deep umami notes and a maritime intensity.

Rich in omega-3 fatty acids, bottarga provides a nutritional boost alongside its extraordinary taste.

Mediterranean coastal regions like Sardinia and Sicily have perfected this delicacy over generations.

Seafood lovers prize bottarga for its unique texture and concentrated marine flavor.

Gourmet restaurants around the world now feature this exceptional ingredient as a sophisticated garnish.

Osborne & Sons (Shellfish) Osborne’S Smoked Cod Roe Mayonnaise

Osborne's Smoked Cod Roe Mayonnaise delivers an extraordinary umami-rich condiment blending premium smoked fish roe with classic mayonnaise.

Maritime British traditions inspire this unique spread's distinctive flavor profile.

Osborne & Sons creates this specialty product using carefully selected high-quality cod roe.

Seafood enthusiasts appreciate its creamy texture and intense marine essence.

Small-batch production ensures consistent quality and exceptional taste.

British culinary heritage shines through this innovative condiment.

Gourmet consumers seek out this exceptional seafood-infused mayonnaise for its complex flavor experience.

Los Peperetes Caviar De Erizo

Caviar de Erizo are premium sea urchin eggs celebrated for their intense maritime flavor and luxurious umami profile.

Spanish fishermen carefully harvest these delicate orange-hued eggs along coastal waters using sustainable practices.

Los Peperetes produces this specialty with meticulous attention to preserving the roe's natural texture and briny essence.

Sea urchin caviar represents a gourmet delicacy prized by seafood connoisseurs worldwide.

Coastal communities in Spain have traditionally enjoyed these rich marine eggs as a rare culinary treasure.

Small batches ensure exceptional quality and freshness for discerning palates.

Versatile preparations include spreading on crisp toast or folding into creamy pasta dishes.

Sophisticated diners savor its complex maritime notes as a premium gastronomic experience.

Where in the World Are the Most Famous Fish Roes Produced?

Some of the world’s most renowned fish roes come from specific regions known for their quality and tradition:

• Beluga Caviar (Sturgeon Roe): Harvested primarily from the Caspian Sea region, including countries like Russia and Iran, Beluga caviar is prized for its large, delicate eggs and rich flavor.
• Salmon Roe (Ikura): Popularly produced in Japan, Alaska, and parts of Canada, salmon roe is known for its vibrant orange color and burst of salty, oceanic flavor.
• Flying Fish Roe (Tobiko): Widely used in Japanese cuisine, tobiko is harvested in coastal areas like Japan and Indonesia, celebrated for its crunchy texture and bright colors.
• Capelin Roe (Masago): Another Japanese favorite, masago comes from capelin fish and is often used in sushi for its subtle flavor and small, crunchy eggs.
• Lumpfish Roe: Produced mainly in the North Atlantic regions, lumpfish roe is a more affordable alternative to traditional caviar.

Can You Eat Fish Roe Raw, or Does It Need to Be Cooked?

Fish roe is often enjoyed raw, especially in cuisines like Japanese and Scandinavian, but the safety and preparation depend on the type and quality:

• Raw Consumption: High-quality roe such as salmon roe (ikura) and tobiko are commonly eaten raw, prized for their natural flavors and textures.
• Cured or Processed Roe: Many roes, like traditional caviar, are salted or cured to enhance flavor and preserve freshness, allowing safe raw consumption.
• Cooking Roe: Some types of roe, like bottarga (salted, dried mullet roe) or certain fish eggs used in spreads and sauces, are cooked or dried rather than eaten fresh.
• Safety Considerations: Always ensure roe is sourced from reputable suppliers and handled properly to reduce any risk of foodborne illness.