Icelandic Caviar
A veritable rainbow of colors and an explosion of flavors awaits in Iceland. Their Tobico, Capelin and Lumpfish caviars are used for all sushi dishes, and make an excellent garnish.
1 - 10 of 10 products:
from Iceland
by Markys
Naturally tinted with beet for that bright red hue, these little eggs give sushi that final pop of color and crunch.
from Iceland
by Markys
The tiny, pearly black beads are smoky and richly flavored, and can be a great addition to pastas, soups or canapes.
from Iceland
by Markys
Give your homemade sushi rolls an authentic touch with these bright orange little caviar eggs.
from Iceland
by Markys
Tiny black caviar eggs naturally tinted black with squid ink for a dramatic look for your sushi and other dishes.
from Iceland
by Markys
The perfect option when looking to infuse your dishes with clean flavors and sexy color
from Iceland
by Markys
Very similar to Sushi Capelin, this caviar is dramatic, flamboyant and refreshing
from Iceland
by Markys
Also known as Masago, these small orange eggs are used predominantly in sushi, for garnishing nigiris and maki rolls.
from Iceland
by Markys
A fiery addition to your kitchen, this caviar delivers quite a kick to the palate, without overpowering it
from Iceland
by Markys
Used to top sushi rolls and in Japanese cuisine, Massage is the bright orange roe from the Capelin fish.
from Iceland
by Markys
A must for your Sushi or Asian-inspired cuisine, this relatively inexpensive caviar will become a staple in your refrigerator
Traditional caviar comes from the sturgeon, like Osetra, Sevruga, Beluga and other species. However, there’s a lot to be said for other types of fish eggs, called roe, like Capelin, Tobico, Lumpfish and Herring, from smaller fish that are found in the ice-cold Icelandic waters.
Capelin caviar from Iceland comes eggs from the Capelin fish, a fish from the smelt family, found in the cold Artic waters. In Japan, Capelin is known as Masago. You’ll find the tiny, fresh little eggs topping sushi rolls all around the world. This versatile roe is dyed in a rainbow of different colors, using natural food dyes, to add a pop of color and a twist on the flavor. Wasabi capelin is colored with wasabi for a spicy twist and a bright green color. Other version includes Orange, Red, Yellow, Black and Ginger. Use them to give that authentic touch to homemade sushi, or to garnish other dishes like pasta, soup or risotto.
Another prime example of Icelandic caviar is Tobiko, the roe of the flying fish. This type of caviar is large, with a crunchier texture. The natural color of tobico caviar is black, but like Capelin, it also dyed in a variety of colors and used for sushi and garnishing.
Chances are you’ve bumped into another Scandinavian caviar, the inky black lumpfish roe. This type of caviar is pasteurized, and comes from the Lumpfish, a small fish found in the Artic and North Pacific and Atlantic waters. Naturally pink, lumpfish is dyed black for extra drama, and used for garnishing. A bit larger than capelin, but still quite small, it has an intense saltiness.