Roe or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop and sea urchins. As a seafood, roe is used both as a cooked ingredient in many dishes and as a raw ingredient. The roe of marine animals, such as the roe of lumpsucker, hake and salmon, is an excellent source of omega-3 fatty acids.
Info from  http://en.wikipedia.org/wiki/Roe

Today there are lots of roe at the market which is very fresh, so I bought some, since it's been a long time that I don't have it. I cooked it simply by just frying it. 

Ingredients:
1/4 kilo roe
1 tablespoon lemon or calamansi juice
salt and pepper to taste
oil for frying

English = Roe Tagalog= itlog ng isda Visayan- bihod

Procedure:
1. Slice the roe into bite sizes then sprinkle with lemon juice, salt and pepper.
2. Heat the oil then fry it until cooked.

3. Serve it with rice and enjoy!