Dried and Salted Fish Roe
Dried and salted fish roe is the mature or immature ovaries of fish that have been cleaned, salted and subsequently dried to reduce moisture. The product is traded as a preserved seafood ingredient and is shipped in bulk or packaged for retail.
Prices, specifications and international trade for dried and salted fish roe under HS 030520.
Dried and Salted Fish Roe Price
Published reference · Jul 1, 2026
Dried and salted fish roe is quoted in USD/t at IDN. Historical customs values may differ from the headline reference.
Explore dried and salted fish roe pricesDried and Salted Fish Roe Exports and Imports
Indonesia led reported dried and salted fish roe exports in 2025, at $33.2M.
Compare dried and salted fish roe exporting countriesDried and Salted Fish Roe Specifications and Quality
Dried and salted fish roe grading factors include Salt content.
Grading Factors
Quality assessment for dried and salted fish roe considers Salt content.
- Salt content
Measures the percentage of salt by weight; buyers use it to ensure preservation efficacy and compliance with standards (≥12 % w/w).
Typical Specification Ranges
Dried and salted fish roe specifications record salt concentration, ph, storage temperature. These are typical ranges, not guarantees for an individual lot.
| Salt concentration | 11–16 % w/w |
|---|---|
| PH | 5.40 |
| Storage temperature | 5.00 °C |
Common Defects
Recorded defects for dried and salted fish roe include Low salt level, Listeria growth, and Off‑odors.
- Low salt level
Salt concentration below 11 % w/w can allow spoilage organisms to proliferate.
- Listeria growth
Improperly salted or stored roe can support Listeria monocytogenes proliferation during chilled storage.
- Off‑odors
Rancid, sour or rotten odors indicate spoilage and lead to rejection of batches.
- Insect infestation
Inadequate packaging such as reused boxes or baskets can permit insects to contaminate the product.
Dried and Salted Fish Roe Facts and HS Code
Dried and salted fish roe belongs to seafood within protein and dairy. Its customs classification covers HS 030520.
Dried and Salted Fish Roe HS Code
| Also known as | salted roe, dry‑salted roe, salted fish roe, dried fish roe |
|---|---|
| Form | Dried |
| Category | Seafood — Protein and dairy |
| HS codes | 030520 |
| Quoted in | USD/t |
| Reference location | IDN |
Production & Handling
Dried and salted fish roe storage guidance: Stored in sealed containers at 5 °C with a salt concentration of 11‑16 % w/w to inhibit microbial growth.
Production and Storage
| Perishability | Medium |
|---|---|
| Temperature regime | Chilled |
| Storage conditions | Stored in sealed containers at 5 °C with a salt concentration of 11‑16 % w/w to inhibit microbial growth. |
| Production methods | Wild capture |
Packaging
Typical dried and salted fish roe packaging includes Vacuum‑packed barrels and Reusable cardboard boxes.
- Vacuum‑packed barrels
Large barrels sealed and stored in cold rooms for bulk shipments.
- Reusable cardboard boxes
Used for smaller consignments, often with newspaper or basket inserts, but prone to pest issues.
Uses & Risks
Dried and salted fish roe is used in Culinary garnish, Snack product, and Ingredient in processed foods.
End Uses
- Culinary garnish
Used whole or sliced as a salty, umami‑rich garnish in traditional dishes.
- Snack product
Consumed as a dried snack or ingredient in mixed seafood snacks.
- Ingredient in processed foods
Added to sauces, pâtés or canned fish products for flavor and protein enrichment.
Uses and Related Commodities
| Downstream industries | Food service, Retail grocery, Processed seafood manufacturers |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Listeria monocytogenes growth Food safetyHigh If salt concentration is insufficient or storage exceeds 5 °C, Listeria can multiply to hazardous levels. | Maintain salt ≥11 % w/w, store at ≤5 °C, and apply vacuum packaging. |
Nematode survival DiseaseMedium Improper reanimation of nematodes during testing can miss viable parasites, leading to contaminated batches. | Apply validated parasite testing methods such as those in Annex I of the salted herring standard. |
Insect infestation PestMedium Reuse of cardboard boxes or baskets without proper sealing can allow insects to enter the product. | Use sealed, food‑grade packaging and implement pest‑control programs during storage and transport. |
Dried and Salted Fish Roe Questions
- What salt level is required for dried salted roe?
- Standards require a minimum salt content of about 12 % w/w; commercial practice often targets 11‑16 % w/w to ensure preservation.
- How long can dried salted roe be stored?
- When stored at 5 °C with a salt concentration of 11‑16 % w/w, the product can retain acceptable quality for up to three months (approximately 90 days).
- What are the main safety concerns for dried salted roe?
- Key concerns include Listeria monocytogenes growth if salt levels are low or temperature rises, and insect infestation from inadequate packaging. Proper salting, chilled storage, and sealed packaging mitigate these risks.
- What processing steps are involved in making dried salted roe?
- The typical chain includes capture of fish, extraction and cleaning of the roe, salting to 11‑16 % w/w, air or sun drying, and optionally waxing or vacuum‑packing for final distribution.