Roe
Also known as: hard roe
Fish roe is a whole-food source of high-quality protein, vitamins, and especially DHA/EPA omega-3 fatty acids. It is a complete natural food.
What it is
The fully ripe egg masses found in female fish and certain marine animals (e.g., sturgeon, salmon, capelin).
A delicacy and high-protein food; used as a topping, garnish, or main ingredient in sushi and luxury dishes.
Why it's flagged
- seafood allergy
- high sodium in cured/salt-preserved varieties (e.g., caviar)
- raw consumption: parasites/Listeria risk in pregnancy
What regulators actually say
"Trout, salmon, sardines, and similar fish are listed among 'best choices' lower in mercury, with a recommendation to consume 2-3 servings a week."
"FDA Seafood Guidance Documents and Regulatory Information cover seafood safety including HACCP for fishery products."
Regulatory status
United States — FDA
Whole food regulated under FDA seafood guidance; subject to HACCP for processed roe products.
European Union — EFSA
Regulated as fishery product under EU food law.
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