Egg masses of fish and seafood
Roes
Roe, or hard roe, is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid.
As a seafood, roe is used both as a cooked ingredient in many dishes, and as a raw ingredient for delicacies such as caviar.
Text adapted from Wikipedia, CC BY-SA 4.0. Photograph: Romzig (see Commons), Wikimedia Commons.