Roe from marine organisms provides a valuable and nutritious resource as food for humans with a bounty of proteins, essential amino acids, and poly-unsaturated fatty acids with a very favourable n-3/n-6 ratio. Based on an extensive review of the literature, the paper provides information on the proximate composition of water, protein, lipid, carbohydrate, cholesterol, free amino acids, fatty acids, and caloric content as well as data of egg sizes for a wide range of selected roe from different species. The data is collected with a view to guide uses of roe for gastronomic purposes with a focus on taste and texture and to stimulate further research to fill the knowledge gap for a range of species. In particular, it is pointed out that more knowledge about the taste and texture properties of roe can be used to facilitate umamification of plant-rich food.