noun the spawn of other aquatic animals, such as the eggs of a lobster or the young of an oyster
Roe refers to the eggs of fish, typically used in dishes such as caviar or sushi.
Roe is a term used to describe fish eggs in the study of marine life.
Roe is often used as a delicacy in gourmet cooking, adding a unique flavor and texture to dishes.
Roe is a valuable commodity in the fishing industry, with certain fish species' eggs being highly sought after.
In Japanese cuisine, roe is commonly used in dishes such as sushi and sashimi, adding a burst of flavor and color.
In the culinary industry, roe is often used as an ingredient in various dishes and recipes. Writers may also use the term roe metaphorically in their writing to symbolize fertility, growth, or new beginnings.
Psychologists may use the term roe in the context of discussing cognitive development and the stages of growth and maturation in individuals. It may also be used in therapy sessions as a metaphor for personal transformation or emotional growth.
Chefs frequently incorporate roe into their dishes as a delicacy or garnish, adding a burst of flavor and texture. They may also experiment with different types of roe to create unique culinary experiences for their customers.
Marine biologists study the reproductive habits and life cycles of marine animals, including fish that produce roe. They may research the ecological significance of roe in marine ecosystems and its role in sustaining aquatic populations.