Fish roe are a healthy and delicious food. There are many types of specialties from the archipelago based on fish roe. What are the types? Check out this following explanation. Roe or hard roe is 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

1. Flying Fish Roe

Flying fish roe have a small size of about 0.5 to 0.8 mm. This fish roe has a red-orange color. It was also quite delicious, a little salty taste and crunchy texture. This type of fish roe is widely used for a variety of Japanese food.

2. Snapper Roe

Snapper roe are quite large in size. The color is brownish yellow. Meanwhile, the size of each roe is very small. Just like the meat, snapper roe can also be cooked into curries or fried flour.

3. Tuna Roe

One of the famous tuna roe processing is the typical Manado, which named Woku Tuna Roe. This fish roe also has a fairly large size, and looks like a lump. In addition, tuna roe can also be processed by frying.

4. Pangasius Roe

Besides the meat, Pangasius roe are also delicious to eat. Its roe are also quite large because of the large size of the fish body. This fish roe are usually cooked by frying it with egg, therefore the fish roe don't go to pieces.

5. Mackerel Roe

Mackerel is known for having a savory taste. The size and shape of mackerel roe are similar to snapper roe. Therefore, mackerel fish roe are also suitable to be cooked into curries, or yellow spices typical of the Bangka Belitung region.