Abstract
In many of the Asian countries, fish roe products are considered important condiments and are consumed not only as a source of dense nutrients but also as a sign of strong cultural customs from the time immemorial. Fish roes are consumed and enjoyed in fresh or processed forms (e.g., salted, fermented, canned, or smoked). The main principles of fish roe processing are the reduction of moisture content and the use of curing agents and spices to enhance shelf life, nutritional value and sensory attributes. Fish roe is rich in protein, contains all essential and nonessential amino acids and has tremendous bioactivities such as anticancer, antiinflammatory, antihypertensive, and immunomodulatory activities. The lipid fraction of fish roe contains a substantial amount of the health-beneficial long-chain ω-3 polyunsaturated fatty acids, for example, eicosapentaenoic acid (EPA, C20:5n3) and docosahexaenoic acid (DHA, C22:6n3). These essential fatty acids are effective in preventing atherosclerosis, maintaining favorable blood lipid profile, aiding in brain maturity, exerting antiinflammatory activity, and relieving rheumatoid arthritis. Also, there are some health-beneficial fatty acids such as linoleic acid, linolenic acid, arachidonic acid, palmitoleic acid, and oleic acid available in fish roe. Additionally, fish roe contains a substantial amount of essential trace elements, that is, K, S, P, Na, Mg, and Zn, which contribute to crucial biological functions and health benefits. However, fish roe and roe products are associated with several biological, chemical, and physical hazards if they are not handled and processed properly, which makes them unsafe for consumption. Therefore guidelines and processing recommendations have been streamlined to ensure that the roe and roe products are safe for public health.