The concentrations of trace elements in fish roes and the effect of processing conditions (karasumi-like or karashi mentaiko) were investigated in six commercial fish species from New Zealand. The studied elements were As, Cd, Cr, Cu, Hg, Pb, and Zn, and the roes were from the following species: chinook salmon ( Oncorhynchus tshawytscha), hoki ( Macruronus novaezelandiae), southern blue whiting ( Micromesistius australis), hake ( Merluccius australis), blue warehou ( Seriolella brama), and barracouta ( Thyrsites atun). The concentrations of As, Cd, Cr, Hg, and Pb in the roes were lower than literature values for fish muscles. Only Zn in barracouta roe and Cu in salmon roe and their products were relatively higher than the generally accepted levels in fish muscles and could be of safety concern. Hence, the consumption of barracouta and salmon roes among certain parts of the population needs to be monitored and assessed. Dry salting (karasumi-like) processing increased ( P < 0.001) the concentrations of the studied trace elements while salting fermentation (karashi mentaiko) processing tended to decrease the levels of trace elements. Fermentation may be a useful process to decrease the level of toxic trace elements.