Sardine roe refers to the eggs produced by sardines, a type of small, oily fish commonly found in oceans worldwide. These eggs are typically small, round, and translucent, often appearing in clusters. Sardine roe is rich in nutrients, including omega-3 fatty acids, protein, and vitamins, making it a popular choice in various cuisines. In culinary contexts, sardine roe is often used in dishes such as sushi or as a topping for crackers and bread. It can also be found in some traditional recipes, particularly in Mediterranean and Asian cuisines, where it adds flavor and texture to meals.