Roe, 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.
Salmon roe (left) and sturgeon roe (caviar) (right)
Swedish Toast Skagen topped with cold-smoked salmon roe, on bread
Photograph of men harvesting and fertilizing salmon eggs from a female at a hatchery in Alaska by John Nathan Cobb (early 20th century)
Fried roe dish with vegetables
A shrimp is a crustacean with an elongated body and a primarily swimming mode of locomotion – typically belonging to the Caridea or Dendrobranchiata of the order Decapoda, although some crustaceans outside of this order are also referred to as "shrimp".
The shrimp Palaemon serratus of the infraorder Caridea
The Shrimp Girl by William Hogarth, circa 1740–1745, balances on her head a large basket of shrimp and mussels, which she is selling on the streets of London
Double-rigged shrimp trawler with one net up and the other being brought aboard
Traditional shrimper with a shrimp net
