Abstract
Fish roe is a prized food that has been recognized to have substantial value since ancient times, especially in the Mediterranean region. Roes from mullet, catfish, and carp are appreciated in Middle Eastern and African markets due to their availability, nutritional and sensory properties. Adding value to roe and extending shelf life has been directed through methods of processing, preservation, and achieving sensory attributes desired by consumers. For example, there has been increasing interest in mullet Bottarga all over the world as a promising food in terms of nutritional value, nutraceutical properties and potential health benefits. Appropriate procedures for processing and storage have been the necessary strategy to preserve the safety and quality of this healthy food. Typically, eviscerated mullet roe is salted, pressed and dried under controlled humidity and temperature. Many biochemical changes are observed during the salting and drying process, and as roe products are susceptible to browning due to oxidation, appropriate manufacturing conditions are required. Processed roe, such as mullet Bottarga represents an important natural health source of long-chain omega-3 polyunsaturated fatty acids (n-3PUFA), in particular eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3), which are reported to have health benefiting potential. Further fish roes commonly reported discussed.