Asian Fish Roes

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

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

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

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

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