Asian Preserved Fish and Fish Products

Ikura (also known as salmon roe) are round, almost transparent salmon eggs, an unusual ingredient which is especially popular in Japan. After they have been removed from the sack, creating individual plump orbs, the eggs undergo the curin... READ MORE

One of the essential ingredients in Japanese cuisine, katsuobushi or okaka refers to dried, fermented, and wood-smoked skipjack tuna. It is typically available pre-packaged in the form of delicate shavings which are used for impa... READ MORE

Surimi, meaning ground meat in Japanese, is a Japanese fish product made by grinding the meat of gutted, filleted, and cleaned fish to a smooth paste, which is then treated with cryoprotectants before it is frozen. A staple of tr... READ MORE

Readily available across the country, these colorful Japanese fish cakes are made with puréed white seawater fish meat called surimi which is typically formed into a loaf-like shape, steamed on wooden boards until fully cooked, and... READ MORE

Mentaiko or myeongnanjeot a term describing whole sacks of marinated Alaskan pollock roe, commonly eaten in Japan and South Korea. Quite often, it is mistaken for tarako (salted version), and since Alaska pollock is clos... READ MORE

Tobiko is a Japanese term for flying fish roe. The natural color of this roe is bright orange, but sometimes other ingredients, such as squid ink or yuzu, can be added to impart the roe with various colors and slightly alter its flavor. T... READ MORE

Narutomaki or naruto is a traditional type of fish cake and a type of kamaboko (cured fish surimi) that’s most commonly used as ramen topping. It’s made by wrapping white fish paste (surimi) that’s been colored ... READ MORE

Shirako is a Japanese specialty consisting of cod's milt, or sperm sacs. It is characterized by its unusual visual appearance and a creamy, buttery flavor. Traditionally, shirako is served either raw or slightly grilled, and it is recomme... READ MORE

Tarako is a type of roe mostly harvested from Alaska pollock, but since the fish is closely related to cod, it is often labeled as cod roe. It is a type of salted roe with a light pink color, incredibly tender texture, and a mild and neut... READ MORE

Masago is a Japanese term for the capelin roe (Mallotus villosus). The roe usually has small, pale-colored beads, and producers frequently dye it red, black, green (wasabi), or yellow (yuzu). Masago is usually cheaper than similar roe var... READ MORE

Kazunoko is a Japanese term for salted herring roe that is typically marinated in dashi stock. This yellow roe is slightly elongated and filled with tiny round eggs that pop and release their briny flavor when eaten. In Japan, herring roe... READ MORE

Niboshi (Tokyo area) or iriko (Osaka area) is a traditional product consisting of dried sardines. The baby sardines are boiled in salt water, then dried. The flavor is strong and fishy, while the aromas are bold, making niboshi o... READ MORE

Equally popular in Greece and Türkiye, lakerda is pickled raw fish that is typically prepared with steaks of mature Atlantic bonito, a firm-fleshed fish similar to tuna and mackerel. When thoroughly cleaned, the thick fillet slices are either... READ MORE

Kaluga is a caviar variety harvested from the eponymous river sturgeon, officially named Huso dauricus, which is native to the Amur River basin. Due to overfishing, kaluga is a critically endangered species, and the fish used for... READ MORE

Maldive fish is a dried fish product that originates from the Maldives, typically consisting of skipjack tuna (Katsuwonus pelamis) or other tuna varieties. This product has been one of the basic ways of preserving fish on the isl... READ MORE

Almas, which translates as diamond, is the most expensive caviar in the world. It is harvested from an albino beluga sturgeon (Huso huso), which should be between sixty and one hundred years old, and which is only found in the so... READ MORE

Kusaya is a Japanese fish delicacy made by brining, fermenting, and sun-drying mackerel or flying fish. The preparation of this specialty is a centuries-old tradition that is believed to hail from the Japanese region of Kanto, dating back... READ MORE

Konka saba is a traditional ingredient originating from Ishikawa Prefecture. It consists of mackerel fish that’s fermented for up to 5 years. The fermented mackerel is usually broken into tiny chunks, then sprinkled over rice. The dish is kn... READ MORE