Most people probably think of expensive sturgeon caviar when they think of fish eggs, but fish roe is actually a very diverse culinary ingredient.
Many different types of fish eggs are used in cuisines across the world. Japanese cuisine, in particular, features a wide array of colorful and flavorful fish roe.
Here, we’ll explore some of the most popular types of fish eggs, their characteristics, and how they’re used in cooking.
Common Types of Fish Eggs: An Overview
If you’re at all a fan of Japanese cuisine, you’ve probably encountered fish eggs, also known as roe. Here are a few of the most common types you’ll find on offer at sushi restaurants and Japanese markets.
Tobiko (Flying Fish Roe)
Tobiko is the roe of the flying fish. These tiny spheres are about 0.5 to 0.8 millimeters in size and have a naturally reddish-orange color.
Tobiko is known for its crunchy texture, and it’s often used as a garnish. You’ll commonly see it used in maki rolls, such as the California roll.
Tobiko can be dyed to different colors and infused with different flavors.
Masago (Smelt Roe)
Masago comes from the capelin, a type of smelt. These eggs are smaller than tobiko and have a pale yellow color.
The texture of masago is softer than that of tobiko. Like tobiko, masago is often dyed and used as a garnish or topping for sushi and rice dishes. It’s usually the least expensive of the fish roes.
Ikura (Salmon Roe)
Ikura is salmon roe. These eggs are larger than tobiko and masago. They have a deep orange to red color and a delicate, “popping” texture because of their soft skin.
Ikura has a rich, sweet, and salty flavor and is consumed in sushi and as sashimi. It’s also used in nigiri and ikura don.
Ikura is often considered a high-quality option. Some people call it “Japanese caviar.”
Less Common, But Notable, Fish Eggs
Beyond the usual suspects, there are several other types of fish eggs that are culinary delicacies in certain parts of the world.
Kazunoko (Herring Roe)
Kazunoko is marinated herring roe, typically sold as a single, solid clump of eggs. It has a distinctive umami and salty taste that makes it a popular ingredient in osechi ryori, traditional Japanese New Year foods. Eating kazunoko at New Year is considered good luck in Japan.
Tarako and Mentaiko (Cod or Pollock Roe)
Tarako is the roe of the pollock or cod fish, and it’s often eaten while still encased in its membrane. Mentaiko, on the other hand, is tarako that’s been marinated to give it a spicier flavor. Mentaiko is thought to have originated in Korea.
Both tarako and mentaiko are commonly used in Japanese dishes like onigiri (rice balls), chazuke (rice in broth), and wafu-style pasta (Japanese-Italian fusion).
Uni (Sea Urchin Roe)
Uni is the Japanese name for sea urchin roe, and it’s generally considered a premium and expensive ingredient. (I’ll need to do a little more research to describe the flavor accurately.)
You’ll most often see uni served as sushi, especially nigiri (a slice of fish over rice).
What are the differences between different types of fish eggs?
Fish eggs aren’t all the same. Here’s how to tell them apart:
- Size: Masago is the tiniest. Tobiko is a little bigger, and ikura are the largest.
- Color: Masago is a pale yellow. Tobiko is usually reddish-orange (but can be dyed other colors). Ikura is a deep orange-red.
- Texture: Masago is soft. Tobiko is crunchy. Ikura is delicate and pops in your mouth.
- Flavor: Masago has a mild flavor. Tobiko tastes sweet and sometimes salty. Ikura is rich, sweet, and salty. Kazunoko has a salty, umami flavor. Mentaiko is spicy.
These differences in size, color, texture, and flavor make each type of fish egg unique and appealing in different culinary applications.
Closing Thoughts
As we’ve seen, fish eggs – or roe – are incredibly diverse. And while caviar is probably the most famous type of roe, there are many other kinds of fish eggs that offer unique flavors and textures.
If you’re feeling adventurous, why not try a few different kinds of roe? You might be surprised at what you discover. Experiment with different types of fish eggs and find your favorites.
The more you understand about the characteristics of each type of fish egg, the more you’ll appreciate this versatile ingredient.