roe

"Roe" most commonly means the eggs of fish and some sea animals, especially when they are eaten as food. You might see it in phrases like salmon roe, or in caviar, which is made from sturgeon roe. In a more biological sense, it can also mean the mass of eggs inside the female animal. In cooking, people sometimes contrast "hard roe," meaning the eggs, with "soft roe," which refers to milt from male fish. So when you see those bright beads on sushi or read about fish breeding, this word fits both uses.

The word "roe" has two main uses that are closely linked. Most often, it means the eggs of fish and some other water-dwelling animals, especially when those eggs are used as food. Salmon roe, trout roe, and sturgeon roe are common examples, and caviar is the best-known prepared form of sturgeon roe. In this culinary sense, the word often brings to mind small, glossy eggs served with sushi, seafood dishes, or other rich foods.

The word can also refer more specifically to the ripe egg mass inside the female fish or sea animal before the eggs are released. That is why it appears in both biology and cooking. In food writing, "hard roe" usually means the female eggs, while "soft roe" means milt from male fish. The word is not related to "roe" in "roe deer," which is a different word entirely. Whether you meet it on a menu or in a nature text, "roe" is mainly about eggs, reproduction, and a well-known seafood ingredient.