Roe

• Used as a topping for sushi and sashimi, adding a burst of flavor and texture to rolls and nigiri.
• Incorporated into pasta dishes, such as spaghetti with bottarga, for a rich, umami-packed sauce.
• Spread on crackers or toast as a luxurious appetizer, often paired with cream cheese or butter.
• Served as caviar, a high-end delicacy enjoyed on its own or with blinis and sour cream.
• Mixed into dips or spreads to create flavorful accompaniments for bread and vegetables.
• Used as a garnish for soups, salads, or seafood dishes to enhance presentation and taste.

• Rich in omega-3 fatty acids, which support heart and brain health.
• High in protein, making it a great option for muscle repair and growth.
• Contains essential vitamins like vitamin D and B12, which are important for energy and bone health.
• Low in carbohydrates, making it suitable for low-carb and keto diets.
• Adds a unique, briny flavor to dishes, enhancing the taste of salads, sushi, and spreads.

Roe should be stored in the coldest part of your refrigerator, ideally between 32°F and 38°F, and consumed within a few days of purchase for optimal freshness. If unopened and vacuum-sealed, it can last longer but should still be refrigerated. For extended storage, roe can be frozen in an airtight container for up to 2-3 months, though freezing may slightly alter its texture. Always thaw frozen roe in the refrigerator before use to maintain quality.