Caviar {Caviarum}

Caviar is globally known as one of three world’s most revered delicacies, sometimes compared to black pearl for its scarcity value. It is processed, salted roe of sturgeon.

Herring {Clupea harengus}

Herring roe from the female herring, is sometimes known as 'hard roe'. These are classic tiny fish eggs, still in their enclosing sac.

Tobiko {Cheilopogon heterurus}

Tobiko is flying fish roe. Tobiko is slightly salty and, in large quantities, very crunchy. But these little balls are more than just appearance, they also high in vitamins and Omega-3 fatty acids. They come in two variations: dry and seasoned.

Dry

Seasoned

Lumpfish {Cyclopterus lumpus}

Lumpfish roe comes from the lumpfish and is referred to as “the caviar of the north”. With a small pop, each little pearl bursts in the mouth and releases a fresh, salty flavour with a touch of sweetness.

Masago {Mallotus villosus}

Masago is a very popular ingredient coming from the roe of capelin. Capelin belongs to the smelt family and the masago roe is sometimes referred to as “smelt roe”. Masago is colorful and easy to add to the dish and very popular in the Japanese kitchen especially for sushi.

Non AZO

Ikura {Salmo salar}

Ikura is the Japanese word for salmon roe (fish eggs), which can also be referred to as red caviar.