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Black tobiko vs masago
Black tobiko is crunchy flying fish roe, and masago is soft capelin roe, sometimes dyed black. How to tell them apart and when to use each.Black tobiko vs orange tobiko
Black and orange tobiko are the same crunchy flying fish roe in different colors. How they differ in look, taste and use, and what to check on the label.Frozen vs fresh ikura: which is better?
Frozen and fresh ikura can both be excellent. How they differ in taste and texture, when to choose each, and how to thaw frozen ikura properly.How black tobiko is made
From flying fish to the glossy black pearls on your sushi: how tobiko roe is harvested, cleaned, cured, colored and packed.How to eat ikura: raw, cured or cooked
Ikura is sold cured and eaten as it is. How to serve salmon roe over rice, on sushi and toast, and whether you should cook it.How to store black tobiko
How to store, thaw and freeze black tobiko, the crunchy flying fish roe, and how to tell when it has gone off.How to store ikura for maximum freshness
How to keep salmon roe fresh: unopened and opened, refrigerated and frozen, plus how to thaw it and how to tell when it has gone off.Ikura vs tobiko vs masago: what's the difference?
Three kinds of fish roe you see on sushi, side by side: salmon roe, flying fish roe and capelin roe, and how they differ in size, texture, flavor and price.The best types of ikura, by salmon species
Ikura is salmon roe, and the species matters. How chum, coho, sockeye, king and pink salmon roe differ in size, color and flavor.What does caviar taste like?
Salty, creamy, buttery and clean. What caviar tastes like, how the flavor changes between types and how to taste it properly.What is black tobiko made from?
Black tobiko is flying fish roe colored with squid ink and seasoned with salt and other flavorings. What goes into it and what to check on the label.What is ikura? A complete guide to salmon roe
Ikura is salmon roe. What it is, where the name comes from, how it tastes, how it is cured and served, and how to buy and store it.
How to choose the perfect caviar gift
How much to give, what to pair it with and how to make sure it arrives fresh. A practical guide to giving caviar as a gift.Sturgeon vs paddlefish caviar: what's the difference?
Paddlefish and sturgeon are related but different fish. How their roe compares in taste, price and labeling, and what to know if kosher matters to you.What is black tobiko?
Black tobiko is crunchy flying fish roe colored with squid ink. What it tastes like, how it differs from masago, ikura and caviar, and what to check on the label.What is masago?
Masago is the roe of capelin, a small fish. How it differs from tobiko, ikura and caviar, what it tastes like and how it is used.Why caviar comes in a tin
The caviar tin protects the roe from light and air, keeps it cold and is part of the ritual of serving. Here's why it matters and how to open one.
More guides
Sturgeon vs salmon vs trout roe: a flavor comparison
How sturgeon caviar, salmon roe and trout roe compare in size, texture and flavor, and which one suits which occasion.The best breads and bases for serving caviar
Blini, brioche, toast points and more: which breads and crackers work with caviar, and which to avoid.Can I eat caviar if I have a shellfish allergy?
Caviar is fish roe, not shellfish, so a shellfish allergy doesn't by itself rule it out. What to know about fish allergy, labels and cross-contact.Can I eat caviar while pregnant or breastfeeding?
Fresh caviar is usually treated as a raw seafood product, which most pregnancy guidance advises avoiding. What to know, and what to ask your doctor.How to care for a mother-of-pearl spoon
Mother-of-pearl caviar spoons are delicate. How to wash, dry, store and polish one so it lasts, and what to avoid.Sturgeon caviar vs salmon roe (ikura)
How sturgeon caviar and salmon roe compare in size, texture, flavor, price and how to serve them, so you can choose the right one.What is a caviar bump?
A caviar bump is a small taste of caviar served on the back of your hand. How it works, why people do it and how to do it well.What is lumpfish roe?
Lumpfish roe is the small, dyed roe sold in jars at supermarkets, often as lumpfish caviar. What it is, how it tastes and how it differs from sturgeon caviar.