On food and cooking the science and lore of the kitchen ( PDFDrive ) 471

datesfromthe1930s,whenthesevruga-sized
eggs of this otherwise little-used fish were
salted and dyed to imitate the real thing.
Whitefish eggs are similar in size and left
undyed to retain their golden color. In recent
years, the roe of herring, anchovy, and even
lobster have been used to make caviars.
Caviars may be pasteurized (120–160ºF/50–
70ºCfor1–2hours)toprolongtheirshelflife,
butthiscanproducearubberyoff-aromaand
chewytexture.
CommonlyEatenFishEggs
Source Qualities,Names
1Verysmall,lightpink;sometimes
Carp
saltedGreece:tarama
Verysmall,pink,sometimessalted,
Cod,
pressed,dried,smokedJapan:
pollack
ajitsuki,tarako,momijiko
Flying Small,yellow,oftendyedorangeor


fish

black,crunchyJapan:tobiko
Small;oftensalted;pressedanddried
Grey
forbottargaItaly:bottarga,Greece:
mullet

tarama;Japan:karasumi
Medium,yellow-gold,sometimes
Herring salt-cured;prizedinJapanwhen
attachedtokelpJapan:kazunoko
Small,fishcommoninNorth
AtlanticandBaltic;greenisheggs
Lumpfish
oftendyedredorblack,heavily
salted,pasteurized,bottled
Large(4–5mm)red-orangeeggs
mainlyfromchumsalmon
Salmon (Oncorhynchusketa),usuallylightly
brinedandsoldfreshJapan:whole
ovarysujiko,separatedeggsikura
Shad Small,fromherringrelative
Medium-sized;lightlysaltedto
Sturgeon
makecaviar
LargeyelloweggsfromGreatLakes