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Also known as: Rohu eggs, Rui macher dim, Machhli ke ande
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh Rohu roe is highly perishable and should be consumed within 24 to 48 hours of purchase.
Yes, it can be frozen for up to 3 months. Thaw it slowly in the refrigerator before cooking.
Fresh roe should have a mild, clean sea scent and a bright, consistent color. Avoid roe that smells sour or looks slimy.
In South Asian cuisine, it is most commonly mashed with spices, onions, and chickpea flour, then deep-fried into fritters called 'Dimer Bora'.
Yes, like most fish eggs, Rohu roe is quite high in cholesterol and should be eaten in moderation.
If the roe is still in its sac, you can cook it whole or break the sac to mix the eggs with other ingredients depending on the recipe.
Roe from other freshwater fish like Catla or Hilsa (Ilish) are the best substitutes.
Unlike sturgeon caviar, Rohu roe is typically not consumed raw and is best enjoyed cooked for safety and texture.
Yes, it is a concentrated source of healthy Omega-3 fatty acids, which are beneficial for cardiovascular health.
Rohu Fish Roe is a versatile ingredient found in cuisines around the world. With 143 calories per 100g and 22.3 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the seafood category with complete nutrition information.
View all seafood →Discover 2 recipes featuring rohu fish roe with step-by-step instructions.
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