Hard roe and soft roe refer to different types of fish eggs based on their texture and processing. Hard roe, often seen in species like salmon or sturgeon, consists of firm, individual eggs that can be preserved and served as caviar or other delicacies. Soft roe, typically derived from species such as mackerel or herring, consists of a more delicate, creamy mass of eggs, which can be used in various culinary applications. The distinction in texture and preparation methods makes each type unique in flavor and culinary use.
"Roe" is the name given to fish eggs and sperm in cooking. The eggs are called "hard roe" and the sperm (milt) is called "soft roe".
Soft roe.
hard roe + human = hard roe
In most fish the females is called 'hard roe' and the males is called 'soft roe' The roe of Sturgeon and Lump Fish is usually called 'caviar'.
hard roe + human = hard roe
1.water 2.egg water+egg=hard roe
Milt
Roe is the eggs or is the egg-filled ovary of fish and certain crustaceans; thus, lobster roe is eggs from the ovary of a lobster.Roe or hard roe is the fully ripe internal ovaries or egg masses of fish and certain marine animals, such as shrimp, scallop, and sea urchins. As a seafood, roe is used both as a cooked ingredient in many dishes and as a raw ingredient.Caviar is a name for processed, salted roe consumed as a delicacy.The term soft roe or white roe denotes fish milt.
Roe is the term for the eggs of fish. Gender is not determined until the roe is developed.
The ova (eggs) are correctly refered to as "Hard Roe" and the Milt (sperm) from the males is correctly called "Soft Roe". At certain times of the year both can be bought at fish mongers and are usually cooked (deep fried) in Batter.
its a little sponge looked like a crab and its roe isvery soft so it gives the smelling for the recipe
water + egg