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.
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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.
Icelandic Caviar Questions And Answers