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Roe, (/ r oʊ / ⓘ ROH) or hard roe, is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked ingredient in many dishes, and as a raw ingredient for delicacies such as caviar.
Japanese kourayaki, or blended crab tomalley and roe baked in its shell. Tomalley is the hepatopancreas (the organ that fulfills the functions of both the liver and the pancreas) of a lobster, crab or other arthropods) of a crustacean when used for culinary purposes.
Roe from certain species, such as shrimp, scallop, crab and sea urchins, are sought as human delicacies in many parts of the world. Caviar is a name for the processed, salted roe of non-fertilized sturgeon. The term soft roe or white roe denotes fish milt. Lobster roe is called coral because it turns bright red when cooked. Roe (reproductive ...
In many cultures, the roe of the female crab is also eaten, which usually appears orange or yellow in fertile crabs. This is popular in Southeast Asian cultures, some Mediterranean and Northern European cultures, and on the East, Chesapeake , and Gulf Coasts of the United States.
The soup is named for the "she-crab", or female crab, originally a gravid (roe-carrying) crab, as the orange crab roe comprise a chief ingredient in traditional she-crab soup. As with turtle soup, other ingredients may be added to the soup or substituted for others, although crab meat is found in all versions.
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This page was last edited on 18 October 2018, at 21:48 (UTC).; Text is available under the
Then there’s Exhibit B: hoe crab, a dish in which picked plump pieces of the blue crustacean are stuffed back into a shell (hello, DC), topped with a spicy shito crunch (oh hey, Ghana), and ...