Shocking Discovery! The Shrimp Roe on Sushi Isnt Actually from Shrimp—Unveiling Its True Origin and Hidden Benefits

What exactly is "shrimp roe" made of? For those who enjoy Japanese cuisine, especially the dish " shrimp roe sushi, you’re probably familiar with the small, round, orange beads sprinkled on top that give a crunchy sensation when bitten. These are commonly called " shrimp roe, but did you know that these tiny orange beads aren’t actually made from shrimp as many believe? Thairath will reveal the answer together with you.

Clearing up the mystery: What are "shrimp roe" really made from? What kind of eggs are they?

" Shrimp roe is called "Ebiko" in Japanese. In reality, it is the eggs of the capelin fish (Capelin), known in Thailand as "pla khai," which are notable for their uniquely crunchy texture that enhances the flavor of various dishes.

Restaurants prefer using capelin fish eggs instead of shrimp eggs because capelin produce a large quantity of eggs suitable for diverse processing, whereas shrimp produce fewer eggs, making them unsuitable for food industry production.

Why does "shrimp roe" come in both orange and black colors?

The bright orange color of "shrimp roe" we see is not the natural color of the fish eggs. Normally, capelin eggs are pale yellow before they are fermented, seasoned, and dyed to look more appetizing. Sometimes, the color is adjusted to black or deep red to make dishes more visually striking.

Revealing the benefits of "shrimp roe" (capelin eggs): small beads with more nutritional value than you might think.

• A source of high-quality protein: Fish eggs contain protein that the body can utilize to repair and build various tissues.
• Rich in omega-3 fatty acids: Omega-3 helps brain and nervous system function and promotes cardiovascular health.
• Packed with vitamins and minerals: Capelin eggs contain vitamin B12, vitamin D, and important minerals like selenium, which support immunity and act as antioxidants.

"Shrimp roe" is a tasty and beneficial dish... but should be eaten in moderation.

Although shrimp roe offers health benefits, there are precautions to consider, and it should be consumed in appropriate amounts due to the following reasons:

• Relatively high sodium: Because it undergoes fermentation and seasoning, it contains more sodium than many expect. Excessive intake may cause water retention and increase kidney strain.
• Contains cholesterol: Fish eggs naturally contain cholesterol. People with high blood lipid levels or those managing cholesterol should consume it in moderation.
• Food coloring added: The vibrant colors of Ebiko mostly come from food coloring. Although these are approved for food use, regular high consumption is not advisable.

However, the next time you eat sushi topped with shrimp roe, you might want to reconsider your understanding, because those familiar crunchy orange beads are actually " capelin fish eggs not shrimp eggs as many think.

Although the name can be misleading for Thai people, shrimp roe remains a popular ingredient that enhances both flavor and texture in Japanese cuisine, and it also provides protein, omega-3, and other beneficial nutrients. By consuming it in moderation, you can enjoy tasty food while taking care of your health.