Roe
Roe is the fully ripe egg masses of fish and certain marine invertebrates, such as sea urchins. In cooking, it is used as a cooked ingredient in many dishes, but also as a raw ingredient (although usually only in sushi).
In Japanese cuisine, there is a variety of roe types, including:
- Ikura - Salmon roe. Large reddish-orange individual spheres. Since salmon eggs are also used as bait, first-time sushi eaters who have experience fishing may be intimidated.
- Kazunoko - Herring roe, pinkish yellow, usually pickled. The roe is in a single cohesive mass and so looks like a piece of fish.
- Masago - small eggs of the Capelin, slightly orange in color
- Tobiko - Flying-fish roe, very crunchy. Similar in appearance to Masago, but more red.
Caviar is the name for sturgeon roe consumed as a delicacy.
See Roe v. Wade for the article on the landmark U.S. Supreme Court decision on abortion.
