Fish roe has high nutritional value, rich in protein and amino acids, containing a large amount of brain gold, which is more beneficial to the intellectual development of children.

Fish roe has high nutritional value, containing ovalbumin, globulin, egg-like mucin and fish egg scale protein and other nutrients needed by the human body, and the flavor is delicious. Catfish, puffer fish and a few other fish eggs are toxic should be avoided.

Fish roe is rich in cholesterol, is a good supplement for human brain and bone marrow, nourishing agent.

The average content of phosphate in fish roe reaches more than 46%, which is a good tonic for human brain and bone marrow.

Fish eggs are also rich in vitamins A, B, D, and vitamin A can prevent eye disease, vitamin B can prevent and control foot odor and stunting, vitamin D can prevent and control rickets.

In addition, fish eggs are rich in protein and calcium, phosphorus, iron and other minerals, as well as a large number of brain phospholipids and other nutrients.

Fish roe is the unfertilized eggs of female fish. Because those eggs are not fully mature, they are still inside the female fish. When the eggs mature, they are expelled from the body when they meet a male fish for mating.

Egg masses (hard roe) from females or sperm masses or semen (soft) from males are generally used as food. The hard roe of sturgeon is the best quality and is used to make caviar. The roe is usually salted or smoked and eaten. The British love smoked cod roe; salted carp roe is the main ingredient in a Greek appetizer sauce. Soft roe can be blanched or sautéed, and is often served on cold platters or as a side dish between two main courses.

Reference:Baidu Encyclopedia - Fish Roe