Roes are the eggs of fish:
- Cod's Roes: cod's roes are washed and dry-salted for 6 - 8 hours, then rewashed, dipped in boiling water to swell them. They are then smoked. Cod's roes can be the basis for the dip, taramasalata.
- Japanese cured roes include:
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.