Roe vs. Caviar — What's the Difference?

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.

Caviar (also known as caviare; from Persian: خاویار‎, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or a spread.

The eggs or spawn of a fish, contained within or separated from the ovary, especially when prepared as food. Also called hard roe.

The pickled roe of sturgeon or other large fish, eaten as a delicacy.

The milt-containing testes of a fish, especially when prepared as food. Also called soft roe.

The roe of a large fish, especially sturgeon, that is salted, seasoned, and eaten as a delicacy or relish.

The eggs or gonads of certain marine invertebrates, such as a lobster or a sea urchin.

Roe of the sturgeon or of certain other large fish, considered a delicacy.

The eggs of fish.

(figurative) Something whose flavour is too fine for the vulgar taste.

The sperm of certain fish.

The roes of the sturgeon, prepared and salted; - used as a relish, esp. in Russia.

The ovaries of certain crustaceans.

Salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre

A mottled appearance of light and shade in wood, especially in mahogany.

A roebuck. See Roebuck.

The ova or spawn of fishes and amphibians, especially when still inclosed in the ovarian membranes. Sometimes applied, loosely, to the sperm and the testes of the male.

A mottled appearance of light and shade in wood, especially in mahogany.

Fish eggs or egg-filled ovary; having a grainy texture

Eggs of female fish

The egg mass or spawn of certain crustaceans such as the lobster

The eggs or egg-laden ovary of a fish