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. Roe is rich in nutrients, including omega-3 fatty acids, protein, and vitamins. It is typically enjoyed raw, often served as a garnish or spread, and can also be found in sushi or as a topping for crackers. The preparation and presentation of fish roe can enhance the dining experience.