ABSTRACT
The mullet (Mugil cephalus) is indigenous to tropical and subtropical waters. The roe of the mullet is matured during the winter season. Salted and dried mullet roe is a special and typical value-added seafood product typically consumed in Japan and Taiwan. Japanese call the product karasumi. Although there are salted fish roes of salmon, herring, and cod available in the market, the salted and dried mullet roe has a unique flavor. The processed roe contains 30.5% water, 35.5% protein, and 25.7% lipid. A high level of wax esters in the lipid also provides a unique chewy texture (Wu, 1980).
