Wasabi Capelin CaviarThe small, firm eggs from the Capelin fish (a fish from the smelt family, found in the cold Artic waters near Iceland) is also known as Masago in Japan, is usually found topping sushi rolls. The wasabi masago eggs are packed in brined, so they have a great, fresh and only mildly salty taste that adds a great flavor to mild dishes - especially pasta and rice. Similar to Tobiko, the roe of the flying fish, Capelin caviar is smaller, with a smoother, less crunchy texture. This wasabi caviar has been mixed with spicy wasabi for a zesty flavor and a beautiful green color.
Ingredients: Capelin Roe, Sugar, Salt, D-Sorbitol, FD&C Yellow No.6, FD&C Red No.40
Storage: refrigerated, frozen
Usually ships within 1 business days.
Product is perishable and must ship via Overnight service.
Q: Where can I find the full list of ingredients?
A: The ingredients are: Capelin Roe, Sugar, Salt, D-Sorbitol, FD&C Yellow No.6, FD&C Red No.40.
Q: Can i refreeze if i buy large quanity?
A: The wasabi caviar will last 3-4 days refrigerated and up to 12 months if kept frozen. It is a caviar that can be kept frozen without damaging it.
Q: How long will it keep?
What is the shelf life of caviar?
A: Unopened, caviar will last a few weeks in the refrigerator. Once opened, it should be eaten within 2 or 3 days.
Could you tell me if this is pasteurized?
A: No, this caviar is not pasteurized.