Gulas is a Spanish product that dates back to 1991, when a company called Angulas Aguinaga created it by using surimi (processed fish paste) as an imitation of angulas (baby eels). The product looks almost the same as angulas, but it doesn’t have little pinprick eyes and a thin mouth, it’s softer than angulas, and the flavor is vaguely fishy.

This imitation product is so popular that it can be found in almost every grocery shop in the country. Gulas was created because angulas baby eels became scarce and prices rose, due to overfishing and environmental degradation. Nowadays, gulas is usually fried with garlic, oil, and chili peppers or cayenne pepper. 

Lumpfish roe is one of the more available roe varieties, and it is usually reasonably priced. It is harvested from lumpfish (Cyclopterus lumpus), which is mostly found in the cold waters of the North Atlantic. The natural color of the roe can vary, though it is usually pale gray or dusty pink.

However, most producers opt for artificial coloring to attain appealing red or black hues. The beads are small, mildly-flavored, briny, and subtly sweet. Lumpfish roe is an excellent addition to appetizers, salads, soups, or seafood-based main dishes. 

Bottarga di tonno, or tuna fish roe, is a cured delicacy from the Italian region of Sardinia. Made with salted, pressed, and dried tuna fish roe, bottarga di tonno used to be considered a poor man’s food, but nowadays it is a luxurious treat, often referred to as the gold of Sardinia.

With its extraordinary, rich, salty flavor and beautiful colors ranging from deep red-amber to brilliant orange-yellow, bottarga di tonno is a great addition to a wide range of dishes, but it is also delicious enough to be enjoyed on its own, flavored with a touch of lemon juice and a drizzle of extra virgin olive oil.

Bottarga di muggine or mullet roe is one of the most renowned Sardinian foods. To prepare this delicacy, roe pouches of Mugil Cephalus, or flathead grey mullet, are first cleaned, cured in sea salt, pressed, then dried.

The result is a delicacy with a salty flavor and a dense, silky texture. Bottarga can be shaved, sliced, chopped, or grated, and even a small amount can provide a lot of flavor to a wide range of dishes. Thinly sliced and flavored with lemon juice and olive oil, bottarga is often served as an appetizer, and when it's finely chopped, it makes a great addition to fresh vegetable salads.