Rohu Egg (রুই মাছের ডিম)

Fresh Rohu Egg (Fish Roe) – [রুই মাছের ডিম]

Rohu Egg, or Fish Roe, is a seasonal delicacy that seafood lovers eagerly anticipate. Known for its unique grainy texture and intense burst of oceanic flavor, it is a versatile ingredient that can be transformed into crunchy appetizers or rich, savory curries. Harvested from fresh Rohu fish, these eggs are a powerhouse of nutrition, packed with essential fats and proteins.

Product Specifications

• Type: Fresh Rohu Fish Roe (Labeo rohita).

• Format: Whole sacs or loose roe (Cleaned).

• Appearance: Pale yellow to golden-orange translucent grains.

• Texture: Soft and creamy when raw; firm and "poppy" when cooked.

• Flavor: Rich, savory, and deeply umami with a buttery finish.

Key Features

Nutritional Value (per 100g)

• Protein: 22g – 25g (Extremely high protein content).

• Omega-3 Fatty Acids: Very high levels of DHA and EPA for brain and heart health.

• Vitamins: Rich in Vitamin B12, Vitamin D, and Vitamin A.

• Minerals: Excellent source of Selenium, Magnesium, and Iodine.

Top Culinary Uses

Pro Tip: To prevent the eggs from splattering while frying, mix the raw roe with a little gram flour (besan) or mashed potatoes to bind the moisture before dropping them into hot oil.

• Macher Dimer Bora (Fritters): The most popular preparation. Mix with chopped onions, green chilies, turmeric, and flour, then deep-fry into crunchy bite-sized snacks.

• Dimer Chorchori: A dry, spicy stir-fry with small cubed potatoes and plenty of garlic and onions.

• Fish Roe Omelet: Whisk into eggs for a protein-packed, savory breakfast with a seafood twist.

• Amol (Sour Curry): In some regions, fish roe is cooked in a tangy tamarind or green mango broth for a refreshing summer meal.