Roe
The mass of eggs inside a female fish, eaten in many cuisines, from Bengali ilish roe to caviar.
Also: fish eggs, hard roe
Roe is the ripe egg mass of a female fish. It is eaten widely: hilsa and rohu roe are fried in Bengal, cod roe is smoked in Europe, mullet roe is salted and dried as bottarga and karasumi, and salmon roe is a common topping in Japan. Caviar strictly means the salted roe of sturgeon. The number of eggs varies hugely: a female ocean sunfish may carry around 300 million, while some sharks have only a few large eggs. The soft roe is the male's milt.