Fish roe refers to the eggs of fish, which are often used in various culinary dishes around the world. These eggs can vary in size, color, and flavor depending on the species of fish. Common types of fish roe include salmon roe, caviar from sturgeon, and mackerel roe. Fish roe is rich in nutrients, including omega-3 fatty acids, protein, and vitamins. It is typically enjoyed raw, often served as a delicacy in sushi or as a topping for various dishes. Additionally, fish roe can be processed into spreads or used as a garnish to enhance flavor and presentation.