ABSTRACT
Fish roe products are popular traditional foods, often of very high value, with growing domestic and international markets. Caviars are the salt-cured and preserved eggs of finfish or aquatic invertebrates. Fish eggs are commonly called “roe,” particularly when they are present in skeins. Roe products are usually refrigerated or frozen although some are shelf stable, as a result of thermal processing, pickling, salting or dehydration. Roe are sometimes consumed along with other tissue in a single dish for example whole scallops in the shell, shrimp or lobster with coral (or roe), rock sole with roe, and she crab soup.
