Fish roe has long been considered a delicacy among many people of the world. The most popular being sturgeon roe, otherwise known as caviar. However, roe from many salt water and fresh water fish species are readily consumed.
From a nutritional standpoint fish roe is a good source of Vitamin C, Thiamin and Folate, and a very good source of Protein, Vitamin E (Alpha Tocopherol), Riboflavin, Vitamin B12, Phosphorus and Selenium. On the down side fish roe is very high in Cholesterol.
Fish roe is very versatile when it comes to preparation. It can be cooked in the ovarian membrane and sliced and eaten on toast or it can be frozen, thawed then eaten 'raw'. There are as many different ways of preparing fish roe as there are chefs. A point to bring to your attention is that some freshwater fish roe may contain the broad fish tapeworm parasite. The parasite is easily killed if the fish or roe is cooked properly or if it is frozen to -18 Celsius for at least 24 hours.
The fat content of fish roe is very high and therefore it spoils rather quickly. You should not store frozen roe in your freezer longer than a couple of months. Roe that has been thawed should be eaten immediately - don't keep it more than a day or two at the most.
Below this article is a link to a recipe for a simple roe appetizer. Below that is a widget that will allow you to search for the nutritional data associated with fish roe. Simply type fish roe into the top box and it will take you to the nutritional analysis page.
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