File:Caviar_spoons.jpg · Wikimedia Commons · See Wikimedia Commons
Also known as hard roe, fish egg, fish eggs
thumb|Salmon roe (left) and [[sturgeon roe (caviar) (right)]] thumb|Swedish toast Skagen topped with cold-smoked salmon roe, on bread
Roe is the mass of eggs found inside female fish, which can be eaten as a delicacy in many cuisines around the world. It matters because it's valued as a food ingredient—ranging from affordable salmon roe to expensive sturgeon roe (caviar)—and is used in dishes across different culinary traditions.
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thumb|Salmon roe (left) and [[sturgeon roe (caviar) (right)]] thumb|Swedish toast Skagen topped with cold-smoked salmon roe, on bread
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.