Roe

thumb|The rarest and most expensive form of caviar comes from the critically endangered beluga sturgeon that swims in the [[Caspian Sea.]]

thumb|Salmon roe (left) and [[sturgeon roe (caviar) (right)]] thumb|Swedish toast Skagen topped with cold-smoked salmon roe, on bread

eggs of the Pollock fish

is flying fish roe in Japanese cuisine, known for its use in sushi.

caviar made from the roe of salmon, trout, or cod

Fresh or processed eggs of land snails

caviar made of the roe of the beluga sturgeon (Huso huso)

thumb|right|200 px|Chinmi: Salt-pickled Mullet (fish)|mullet roe ([[karasumi)]] is a Japanese term meaning literally "rare taste", but more appropriately "delicacy". They are local cuisines that have fallen out of popularity or that are peculiar to a certain area. Many involve pickled seafood.

sandwich spreads brand and product

Roe of Coregonus albula

Small, shallow bowl-like spoon

thumb|200px|Dish of kazunoko prepared ready to serve. , in Japanese cuisine, are the eggs or the ovaries (egg skeins) of the Pacific herring (Japanese: ) that have been salted or dried.