Roe

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Roe

Roe (/roʊ/), in the context of zoology, refers to the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop and sea urchins. As a seafood, roe is used both as a cooked ingredient in many dishes and as a raw ingredient.

Etymology

The term "roe" comes from the Middle English word "ro," which has the same meaning. It is believed to be of Germanic origin, related to the Dutch word "roge" and the German word "Rogen," both meaning "roe."

Related Terms

  • Ovary: The organ in the females of some species where roe is produced.
  • Fish: The primary source of roe in culinary contexts.
  • Seafood: The category of food that roe falls under.
  • Caviar: A delicacy consisting of salt-cured roe, typically from sturgeon.
  • Ikura: The Japanese term for salmon roe used in sushi and other dishes.

See Also

External links

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