Fish roe

Fish roe are the eggs or ova of various types of fish, frequently used in gastronomy to provide a unique flavor and a special texture to various preparations. This ingredient is characterized by its salty and slightly briny taste, with a texture that can range from creamy to crunchy, depending on the type of fish and the method of preparation.

Fish roe has an ancient origin in the cuisine of many coastal cultures around the world, especially in Mediterranean, Asian, and South American countries. In these regions, it is valued not only for its taste but also for its nutritional properties.

Properties: It is a rich source of high-quality protein, omega-3 fatty acids, B vitamins, and minerals such as phosphorus and selenium, making it a very nutritious food. Furthermore, its low carbohydrate content makes it suitable for various diets.

Synonyms in Spanish (Latin America): In different Latin American countries, fish roe may also be known as caviar (in more select contexts or when related to sturgeon roe), botarga (especially in Mexico and the Iberian Peninsula, when it is salted and dried), chasque (in some regions of South America), or simply roe. In certain places, specific terms are used depending on the type of fish or the particular preparation.

In cooking, fish roe is used in preparations such as tapas, salads, pastas, and as an accompaniment to seafood dishes, providing a gourmet and distinctive touch.