Fish Roe is harvested from so many kinds of fish and prepared in such infinite ways that it’s hard to know where to begin. Fish Roe is popular, recognized and eaten all over the world. For example, the Japanese eat the same FIsh Roe from salmon also known as Red Caviar (called ikura in Japan) with white rice, either plainly or rolled up in sheets of seaweed. And if you’ve ever looked in the food section at Ikea, then you may have noticed that the Swedes are mighty fond of a smoked and salted cod Roe paste that’s squeezed from a tube onto sandwiches and crackers.
You may be here reading this blog because you like Caviar. So, do you know exactly what Fish Roe is? Roe is the fully ripe, unfertilized internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals. Fish Roe could come from shrimp, scallops, squids, lobsters, etc. When we say “Roe”, we are referring to all unfertilized eggs collected from marine animals.
Both Caviar and Roe are fish eggs, but Caviar is a particular kind of Roe from the sturgeon family that has been cured. Uncured Roe is commonly called “green eggs” in the industry. Most common types of Fish Roe are: Tobiko, Salmon Roe, Capelin Roe (also known as Masago), Trout Roe, Paddlefish, Bowfin, etc.
And how does Fish Roe taste? They usually taste briny. But different eggs carry distinct flavor profiles. They can go from mildly sweet to more savory, nutty, buttery flavors. Some types, like trout Roe, have a lighter flavor, while others, like salmon, are more pronounced. According to Caviar eaters, no matter the size of the egg or the species from which it came, Fish Roe is a globule-shaped vehicle to taste the ocean. Texture also varies widely, too, from a light, crunchy snap to a juicy pop.
What types of Fish Roe are the most popular? and the answer is there are so many! Besides sturgeon Caviar, some of the most popular and plus, more affordable types of Fish Roe include salmon, also known as red Caviar, which are those large, bright orange, luscious beads often found in sushi. Trout Roe and Tobiko, which are the tiny, crunchy, brightly colored eggs often found on sushi, harvested from flying fish and variously dyed black with squid ink, green with wasabi, red with beets, or yellow with yuzu. You’ll also find jars of relatively affordable Fish Roe labeled Caviar, but they’ll always include the type of fish they come from: Paddlefish Caviar or Spoonbill Caviar and Lumpfish Caviar. This last one comes in red and black varieties and the very last, Hackleback or American sturgeon Caviar and the list could go on and on.
If after all this information about Fish Roe, you want to give a try to Fish Roe, House of Caviar recommends you a few options to start with. These are all available in our online store:
- Salmon Roe: these are large, red-orange sushi grade eggs. Mild, succulent, and a low salt clean salmon flavor.You can serve it with blinis and sour cream, or even spooned as is onto buttered toast. If you wanna go the traditional japanese way, try it with a bowl of white rice topped with a layer of ikura and a few pickles on the side.
- Rainbow Trout Caviar: this type of Roe has small to medium-sized grains, and is beautiful to look at thanks to its vibrant, golden color. Farmed in France, our Trout Roe has a unique, mild sweet flavor. Add these golden pearls to any dish to add a dash of culinary flare to your dinner that guests will surely enjoy.
- Tobiko Black Caviar: this tiny and colorful Caviar comes from Flying Fish Roe. Although the true color of Tobiko Caviar is bright orange, this Black Tobiko has been naturally tinted with squid ink. Use it to roll up some authentic sushi at home, or to garnish appetizers. But this is not the only one you can find from the Tobiko Family. More options available at House of Caviar are:
- Tobiko Gold Caviar
- Tobiko Orange Caviar
- Tobiko Red Caviar
- Tobiko Wasabi Caviar
Looking for more? There’s still more to try! Take a chance with Herruga Caviar for a mild smokey and nutty flavor. Or the Golden Whitefish Caviar with a natural, golden color and small, crisp grains and the very last one but not least: Snail Caviar. This is a perfect type of Caviar to serve as an appetizer or to add garnishing flare to your fish or seafood dishes. You may also see it as “White Caviar ”, these small grains have a crunchy texture with a smooth taste and provide a colorfully visual appeal.
Did you choose your favorite yet? While you make your decision, remember you can find the best selection of Caviar (Imported and domestic), seafood, meats and more specialities. Visit our online store and find everything we have for you! We’ll be looking forward to seeing you.