No, because roe is a collective term for the product of fish eggs that have been cured or dried. For example, dried fish roe is the product of steaming fish roe into a dried product. Those made from salmon eggs are called redfish roe. Cuttlefish roe is made from eggs. There are also mackerel roe, rhubarb roe and so on. Fish roe is high in protein and fat.

Consumption History:

Fish roe, a seafood product, has always been a favorite, and the history of its consumption goes back some years, starting with the appearance of caviar. The word caviar is derived from the Turkish word khavyar, which first appeared in print in 1591 in Middle English. Dating back 250 million years to prehistoric times, sturgeon has been part of the diet of the Middle East and Eastern Europe for most of human history.

Caviar used to be very expensive. Surprisingly, however, in early 19th-century America, caviar was served in free lunchrooms, and its freshness and special flavor contributed significantly to increased beer sales.

At that time, American waters were rich in fisheries, and the sturgeon resource was fully exploited by German immigrant Henri Schacht in 1873, who set up a business to export caviar to Europe at a price of nearly $1 a pound.

Other entrepreneurs saw how profitable it was and by the end of the 19th century, the United States was the world's largest exporter of caviar.

Much of the caviar that went to Europe during the boom was made possible by the emergence of the more coveted "Russian sturgeon". In 1900, a report published by the state of Pennsylvania estimated that ninety percent of Russian sturgeon sales in Europe actually came from the United States.

In the early 20th century, sturgeon were overfished to the point of near extinction due to a boom in the U.S. caviar industry. This sudden shortage caused wild caviar prices to skyrocket, and the U.S. faced competition from Russian caviar. By 1960, prices were even higher.

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