Impact of fermentation conditions on the physicochemical properties, fatty acid and cholesterol contents in salted-fermented hoki roe

•The composition of raw and fermented hoki roe is reported.•Fermentation significantly decreased the contents of C14:0 and C17:0 fatty acids.•Fermentation significantly increased the contents of C18:3n-3 and C22:6n-3 fatty acids.•Cholesterol content was reduced significantly (p < 0.05) in fermented hoki roes.