Ingredients
Fish roe
Clockwise from top: paddlefish, keta salmon, whitefish
The roe of many types of fish are enjoyed around the world, though in the United States, only the roe of sturgeon may be termed caviar. Brook and rainbow trout roe is orange in color; it looks similar to but is smaller than salmon roe. It can be sticky in texture. Cod roe is packed in tubes, especially in Scandinavia, as a cheaper version of caviar used as a sandwich topping. Masago is the orange roe of capelin, a small fish related to smelt. It is popular for sushi, especially for the outside or as a topping for maki rolls. Salmon roe, sold in Japan as kura (eggs) or sujiko (whole skeins), is now widely available in the United States. Eggs from chum salmon are most desirable because of their thin outer membrane, tender texture, and appealing orange color. Salmon roe is harvested from wild salmon during their season, May to November. Whitefish roe is apricot-colored and has a mild flavor. See tarama and tobiko.
from Quirk Books: www.quirkbooks.com
