roe | | |
n. (food) | 1. hard roe, roe | fish eggs or egg-filled ovary; having a grainy texture. |
| ~ seafood | edible fish (broadly including freshwater fish) or shellfish or roe etc. |
| ~ coral | unfertilized lobster roe; reddens in cooking; used as garnish or to color sauces. |
| ~ caviar, caviare | salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre. |
| ~ shad roe | roe of shad; may be parboiled or baked or sauteed gently. |
n. (animal) | 2. roe | eggs of female fish. |
| ~ egg | animal reproductive body consisting of an ovum or embryo together with nutritive and protective envelopes; especially the thin-shelled reproductive body laid by e.g. female birds. |
| ~ fish | any of various mostly cold-blooded aquatic vertebrates usually having scales and breathing through gills.; "the shark is a large fish"; "in the living room there was a tank of colorful fish" |
n. (animal) | 3. roe | the egg mass or spawn of certain crustaceans such as the lobster. |
| ~ spawn | the mass of eggs deposited by fish or amphibians or molluscs. |
n. (animal) | 4. roe | the eggs or egg-laden ovary of a fish. |
| ~ egg | animal reproductive body consisting of an ovum or embryo together with nutritive and protective envelopes; especially the thin-shelled reproductive body laid by e.g. female birds. |
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