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Roe

Roe, (/roʊ/ ⓘ ROH) 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, sea urchins and squid. As a seafood, roe is used both as a cooked ingredient in many dishes, and as a raw ingredient for delicacies such as caviar.

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EggOvariesFishMarine animalsShrimp
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Swordfish
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Roe

Nodes168
Edges167
Triples42
Avg. degree1.99
Density0.011905
Components1

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Roe

Top relations

related to Europe · 7
Roe → All, Arabic, French, Greek, Italian, Mediterranean, Spanish
is a · 4
Roe → delicacy normally served at functions, delicacy normally served at functions.Russia and ex-USSR countriesIn Russian, popular delicacy among locals and tourists, traditional food known as an

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Important terminology

fish also herring caviar sea eaten considered cod salmon sturgeon fried served delicacy used mullet urchin called usually salted bread

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
Roeis atraditional food known as an0.90text
Roeis apopular delicacy among locals and tourists0.90text
Roeis adelicacy normally served at functions.Russia and ex-USSR countriesIn Russian0.90text
Roeis adelicacy normally served at functions0.90text
shrimpinstance ofof fish and certain marine animals0.80text
scallopinstance ofof fish and certain marine animals0.80text
sea urchinsinstance ofof fish and certain marine animals0.80text
squidinstance ofof fish and certain marine animals0.80text
caviar.The roe of marine animalsinstance ofand as a raw ingredient for delicacies0.80text
such as the roe of lumpsuckerinstance ofand as a raw ingredient for delicacies0.80text
hakeinstance ofand as a raw ingredient for delicacies0.80text
mulletinstance ofand as a raw ingredient for delicacies0.80text

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