Roe, Roe, Roe

Do fish eggs make you squeamish? Do the little, red spheres on our Seattle Japanese restaurant’s salmon roe sushi look more like fish bait to you? It’s true that eating roe is something that most Americans have to get used to in their early sushi ventures, but it’s a worthwhile endeavor. Not only do fish eggs bring a delicious taste to every roll and nigiri, they’re also surprisingly good for you.

Studies have shown that the roe of certain fish is the very best source of Omega-3 fatty acids. These acids, which are deemed essential for good metabolism and heart health, are particularly rich in the eggs of squid, cuttlefish, the Atlantic bonito, hake, lumpsucker, and the ever-popular salmon. The recommended dose of Omega-3 can be easily obtained from even a modest amount of such roe, making these eggs even more valuable than some of their full-grown counterparts.

If you want to make the right choice for your heart, come and get some salmon roe at I Love Sushi! Eating heart-healthy has never been more delicious!