Why hard roe and soft roe?

Hard roe and soft roe refer to different types of fish eggs based on their texture and processing. Hard roe, often seen in species like salmon or sturgeon, consists of firm, individual eggs that can be preserved and served as caviar or other delicacies. Soft roe, typically derived from species such as mackerel or herring, consists of a more delicate, creamy mass of eggs, which can be used in various culinary applications. The distinction in texture and preparation methods makes each type unique in flavor and culinary use.