What Are The Different Kinds Of Fish Eggs In Japanese Cuisine?
There are three types of fish roe most frequently used in sushi establishments, and if you sit down for a sushi dinner, chances are you'll get some kind of fish roe with your meal.
Ranging from 0.5 to 0.8 millimeters in size, the naturally red-orange eggs called Tobiko have a mild smoky or salty taste, with a note of sweetness and a crunchy texture.
It can be infused with natural ingredients to change its color and flavor. Apart from adorning maki rolls, it’s often served as sushi or sashimi in a cucumber cup or avocado half.
Masago consists of eggs from the capelin, a fish in the smelt family. It’s similarly colored to tobiko, but the eggs are visibly smaller and less crunchy.
Ikura is notably larger than tobiko and masago and is gooey in texture. It’s so delicate that a bit of force can puncture it, spilling the briny, slightly sweet liquid inside.
