Fish roe pregnancy, involving the development and maturation of fish eggs within the female’s ovaries, is a complex biological process regulated by hormones and influenced by factors such as the species, environment, and reproductive cycle. The process involves fertilization of oocytes by sperm, embryo development within the ovary, and eventually the release of mature eggs, known as roe. Aquaculture plays a significant role in the production of roe for culinary delicacies like caviar and sushi. The nutritional value of roe is well-established, with high levels of omega-3 fatty acids, protein, and vitamins. However, sustainability and conservation efforts are crucial due to overfishing and habitat destruction, emphasizing the need for responsible aquaculture practices and conservation measures.