Keta caviar comes from the roe of the Keta Salmon, which produces
eggs that are slightly larger than the sturgeon. The roe’s
color is very bright, ranging from red to pale orange. First
originated in Russia in the early 1800s.
Masago/Massago Caviar/Capelin/Smelt Roe
Roe from the smelt fish. Used popularly in sushi and sashimi
dishes in Japanese cuisine. The berries are mild in flavor,
and the smelt produces small, fluorescent eggs.
Tobico/Tobiko/Tobbiko/Tibiuonoko Caviar/Flying Fish
A trendy newcomer to the caviar circle, Tobikko is a favorite
amongst Sushi chefs. Tobico caviar comes from the flying fish
of Iceland and is oh-so-colorful, ranging from black to bright
red. Flavors vary, since it can spiced and flavored.
Tobico Capelin Caviar
A variety of Tobico caviar, also with a wide range of colors
and flavors. One to try: Wasabi Tobico caviar, super-spicy.
A very rare exception in the caviar market, Avruga caviar
comes from Spain. The roe of the herring. Smoky flavor. Pearly
black color. Unpasteurized. Some find it to comparable to
pricier sturgeon caviars.