Roe dishes

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

Bottarga is salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna (). The best-known version is produced around the Mediterranean; similar foods are the Japanese and Taiwanese , which is softer, and Korean , from mullet or freshwater drum. It has many names and is prepared in various ways. Due to its scarcity and involved preparation it is expensive and regarded as a delicacy.

Taramasalata or taramosalata (; from 'fish roe' < + Greek: 'salad' < ) is a meze made from tarama, the salted and cured roe (colloquially referred to as caviar) of the cod, carp, or grey mullet (bottarga) mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice. While not traditionally Greek, smoked rather than cured cod's roe is more widely available in some places, and often used. Bottarga is usually much more expensive than cod roe.

thumb|Karasumi drying in Tokyo Karasumi ( or wūyú zǐ () is a food item made by salting mullet roe pouch and drying it in sunlight. It is a softer analog of Mediterranean bottarga.

thumb| as a condiment on a crispbread with [[cottage cheese and dill.]] thumb|Tubes containing in Norway. '''''' ('sandwich caviar') is the Swedish word for a fish roe-based spread eaten in the Nordic countries and released in the 1950s. Despite its name, is not actual caviar, i.e. sturgeon roe. Instead, it is a paste made most often from cod roe and a variable mix of other ingredients. Whole roe is aged for up to two years in barrels in which the roe is layered with sugar, salt, and a sugar-salt brine, and turned regularly. After brining, it is smoked and then processed further. It is emulsif

Albap () is a type of bibimbap made with one or more kinds of roe, most commonly flying fish (commonly Cheilopogon agoo) roe, and served in a sizzling hot ttukbaegi (earthenware) or dolsot (stone pot).

soup or bisque, made of milk or heavy cream, crab or fish stock, Atlantic blue crab meat, and crab roe, and some dry sherry added as it is plated; a regional specialty from Virginia, South Carolina, and Georgia