Fish roe, or fish eggs, is occasionally recommended as a food to help support or treat anemia, primarily because it is rich in nutrients that are important for red blood cell production, such as iron, vitamin B12, and folate. Scientific validation for fish roe’s role in anemia is modest but present. Studies have shown that fish roe is a good dietary source of heme iron, which is more bioavailable than non-heme iron found in plant sources. Additionally, its high vitamin B12 content can help address certain types of anemia, such as megaloblastic anemia caused by B12 deficiency. For instance, a 100g serving of salmon roe can provide over 50% of the daily recommended intake of iron and more than 100% of vitamin B12.

However, direct clinical studies testing fish roe specifically as a treatment for anemia in humans are scarce. Its use is supported by nutritional analysis and extrapolation from the known roles of these nutrients in hematopoiesis, rather than from large intervention trials. Traditional use as an anemia remedy is not widely documented in ethnomedical texts, suggesting that the rationale is primarily nutritional and scientific rather than cultural. Overall, while fish roe can contribute valuable nutrients for anemia prevention or support, the scientific evidence for its use as a direct treatment is limited, and it should be considered as part of a balanced diet rather than a standalone therapy.