All food cultures that are connected to the sea, rivers, or lakes have a tradition of eating roe from fish, in particular, but also to some extent from mollusks and crustaceans. Generally, it is especially roe with large eggs, e.g., from salmon and sturgeon, that have been associated with gastronomic value, whereas the fine-grained roe from, e.g., flatfish have been less respected and sometimes even wasted or have ended up as feed for other fish or livestock.