Fish Roe Varieties: A Guide to Types, Flavors, and Culinary Uses

Fish roe is a delicacy, often confused with caviar. Fish roe consists of eggs from fish and some sea creatures like scallops, shrimp, sea urchins, and squid. While it isn’t as rare as caviar, fish roe is a delicacy and a wonderful addition to any premium meal.

Like caviar, there is not one set type of fish roe. Each offers different characteristics and uses, which makes it vital to understand the most common varieties. Keep reading to learn more about the most common types of fish roe, the most popular selection, and other valuable details. 

What Are Common Types of Fish Roe?

Tobiko 

Tobiko Roe is one of the most frequently used fish roes, especially in Japanese cuisine. This iteration comes from the flying fish. It comes in various colors, so those searching for it may find different appearances depending on where Tobiko is harvested. The eggs tend to be smaller than other varieties.

Tobiko typically has a significant vitamin content, high protein, and an excellent ratio of omega-3 to omega-6 selections of fatty acids. Some choose to dye this fish roe with squid ink to make it black, wasabi for green and spice, or yuzu to add a pale orange color.

Common Uses

One of the most common uses for Tobiko Roe is on or in sushi. This iteration is one you will see as a garnish on a sushi roll or coating the outside of a roll to add texture and color to the appearance.

Other common uses include the following:

  • Sauces, salads, and dips

  • Garnishes

  • Sushi rice

  • Appetizer topper

Salmon

Perhaps the most popular of all roe selections is Salmon Roe. This variety, otherwise known as red caviar, comes from unfertilized salmon eggs. It has an iconic reddish-orange color, slightly clear eggs, and a larger appearance than other versions of roe. It tends to be salty and robust in taste. 

Often, the eggs are harvested from the salmon without harming the fish, which makes them largely popular and easy to gather. They are packed with protein, Omega fatty acids, and other crucial vitamins for the human body. 

Common Uses

Like other roe, one of the most common uses for Salmon Roe is in sushi. It can bring out the flavor and add color and texture to dishes. However, that’s not where the usefulness of Salmon Roe ends.

Here are some other common uses for Salmon Roe:

  • Rice bowls

  • Scrambled eggs

  • Risotto and pasta

  • Gunkan-maki

  • Garnish

Masago

Masago is a version of fish roe that often gets mixed up with Tobiko. Rather than the eggs of flying fish, masago are the eggs of capelin fish. The eggs are small here, too, and they are most often spotted in their bright red format.

Masago is briny, salty, and holds a distinct fish flavor. They typically don’t pop in the mouth thanks to the size and are one of the more affordable versions of fish roe. There are similar health benefits as the other fish roe selections.

Common Uses

The most common use for Masago is a decor piece for sushi. Often, sushi rolls are rolled in Masago to add a bright red exterior and a crunchy texture. 

Here are other uses for Masago:

  • Poke bowls

  • Noodle dishes

  • Sauces 

  • Appetizers

Kazunoko

Our final choice for common fish roe options is Kazunoko. Kazunoko comes from the eggs of herrings and is one of the smallest versions of fish roe. It’s a very symbolic fish roe, pointing to fertility in Japan. It’s often dehydrated before serving and thus needs rehydration. 

The salty umami flavor is another draw to Kazunoko, besides its vital symbolism. It typically arrives in skeins packed with brine to preserve the structure, texture, and taste of the fish eggs until they are added to a dish. 

Common Uses

The most common way to enjoy Kazunoko is on its own or in sushi. Many individuals, especially in Japan, use Kazunoko as a valuable and symbolic side dish around the New Year.

Other ways to enjoy Kazunoko include the following:

  • On sheets of kelp

  • Soup

  • Noodles

  • Herring

What is the Most Popular Roe?

The most popular roe is salmon roe, thanks to several factors. Individuals enjoy the taste, comfort of the fish, and relatively affordable price point compared to other fish eggs available. The roe is large, delicious, beautiful, and is one of the most common versions served alongside sushi. 

Whether enjoying a meal of bagels and lox or testing out a new appetizer, salmon roe is the most iconic. A close second is roe from the herring, a more common variety of fish. These eggs, however, are much smaller than what you would find from salmon. Ultimately, the winner is up to the consumer. 

Is Roe Better Than Caviar?

Roe and caviar are valuable and can be used to spruce up a dish. Both have a similar flavor and offer vitamins, healthy fatty acids, and ample protein. However, caviar tends to contain more fat than roe and is generally considered better thanks to the texture, rarity, and high-quality standards in the gathering process.

However, if you want to pay less for your salmon bagel brunch with roe, roe is an excellent choice and won’t make a dramatic difference in your experience. Both come from fish eggs, but one has a more refined texture, taste, and appearance.

Where Can You Get Quality Fish Eggs?

Roe is a delicious fish egg selection for anyone, whether you want to eat it solo or try it when concocting a sushi roll with friends. Unfortunately, one area lacking at your local grocery store is typically fish roe. They could have some iteration of it in a can, but that’s far from quality and won’t taste as delicious.

Consider purchasing your fish roe from Kolikof Caviar & Gourmet. It comes from the highest quality sources and will arrive right at your doorstep, making it simple to enjoy the product as soon as possible. Plus, they offer ample accompaniments to order alongside the fish eggs making them a one-stop-shop for all your roe needs. 

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