In short,
fish eggs. Plain and simple. A lot of people think it's the term
caviar that refers to fish eggs, but
caviar most technically refers to only
sturgeon eggs, is lightly salted, and is for
human consumption. Other eggs can be sold as "caviar" but must be labled as "salmon caviar" "tuna caviar", etc. Only the
sturgeon egg is given the proper unaltered name.
Amphibian eggs are also technically roe, but are more often called just the generic spawn. And while roe applies, properly, to all fish eggs, it is generally used for the egg-scatterers who let loose huge spawns and leave the eggs be. Eggs for fish that tend their eggs/young are often called either a spawn or a clutch, and the offspring of livebearers, since the eggs are held inside the mother and never seen by the breeder, are usually called a litter.
Roe, not the delicacy of its salted classy cousin, is often used in japanese cooking, most notably sushi and maki rolls, although it will make its appearance in other dishes--and even other cuisines--from time to time.