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Neuroeshot (Roe, Lemon, Hot Sauce)

Neuroeshot with roe and lemon

Overview​

A quick savory shot built from roe, lemon, and fermented hot sauce. It is designed as a small-dose format for phospholipid omega-3s and choline from roe, with acid and heat for palatability.

Ingredients (1 serving)​

  • 15 g (1 tbsp) salmon roe (or trout roe)
  • 7.5 ml (1 1/2 tsp) lemon juice
  • 0.6-1.2 ml (1-2 dashes) fermented hot sauce (Tabasco-style)

Method​

  1. Add roe to a small shot glass or spoon.
  2. Top with lemon juice.
  3. Add 1-2 dashes of fermented hot sauce.
  4. Serve immediately.

Nutrition​

Per serving. Each included ingredient is scaled from a named per-100 g composition record by edible grams. Optional ingredients are excluded. Missing analytical values are not treated as zero.

NutrientPer serving
Energy23 kcal
Protein3.4 g
Carbohydrates0.76 g
Sugars0.20 g
Fibre0.03 g
Total fat0.99 g
Saturated fat0.22 g
SodiumNot established

Sodium: Packaged salmon roe is brine-cured and hot-sauce salting varies by brand. Neither is established by the raw USDA records used here, so no sodium figure is published for this recipe. Check both product labels.

Key vitamins and minerals
NutrientPer servingReference intake
Vitamin B122.9 µg119% RDA

Vitamins and minerals supplying at least 15% of an adult reference intake, up to eight. RDA is a recommended dietary allowance; AI is an adequate intake, used where the evidence does not support an RDA. Nutrients below the threshold are still calculated and still count towards a daily total.

Bioactive compounds
CompoundPer serving
EPA150 mg
DHA200 mg

These compounds have no recognised intake target, so an amount is given without a percentage.

Calculation details
IngredientWeight usedComposition record
15 g (1 tbsp) salmon roe15 gUSDA FDC 175132 — Fish, roe, mixed species, raw
7.5 ml (1½ tsp) lemon juice7.7 gUSDA FDC 167747 — Lemon juice, raw
1–2 dashes fermented hot sauce (Tabasco-style)0.90 gUSDA FDC 174528 — Sauce, ready-to-serve, pepper, TABASCO

Mainly from:

  • Energy: Salmon Roe
  • Protein: Salmon Roe
  • Carbohydrates: 7.5 ml (1½ tsp) lemon juice, Salmon Roe
  • Sugars: 7.5 ml (1½ tsp) lemon juice
  • Fibre: 7.5 ml (1½ tsp) lemon juice, 1–2 dashes fermented hot sauce (Tabasco-style)
  • Total fat: Salmon Roe
  • Saturated fat: Salmon Roe

Assumptions and exclusions:

  • 7.5 ml (1½ tsp) lemon juice: USDA SR Legacy FDC 167747 food_portion: 1 cup = 244 g, i.e. 1.031 g/ml; 7.5 ml = 7.7 g.
  • 1–2 dashes fermented hot sauce (Tabasco-style): midpoint of the stated 0.6–1.2 ml, taken at 1.0 g/ml
  • 7.5 ml (1½ tsp) lemon juice: The Lemon food page records lemon flesh without peel, which is not lemon juice.
  • 1–2 dashes fermented hot sauce (Tabasco-style): The Fermented Hot Sauce food page currently carries a fermented-tofu record (FDC 174280) and is not usable for composition.
  • Energy and macronutrients use raw mixed-species roe; a cured commercial ikura differs mainly in salt rather than in energy.

Extra Guidance​

  • Trout roe is a direct swap at the same amount if preferred.
  • Keep portions small; this is a concentrated garnish-style shot, not a full meal.
  • Use chilled roe and serve immediately after mixing.
  • Commercial salmon roe is typically brine-cured and fermented hot sauce is typically salted. Check both product labels for sodium; do not treat the raw USDA roe table as the sodium content of packaged ikura, and do not assume a recipe total without those labels.

Brain Health Notes​

  • Roe contributes EPA/DHA and choline in a compact serving.
  • Lemon juice and hot sauce improve palatability and can make small roe portions easier to include consistently.

Explore the foods and substances​

Show 3 foods and their substances

Fermented Hot Sauce

Fermented chilli-based condiment used in small amounts to add heat, acidity, and complexity.