Your Guide to Fish Eggs in Sushi: Names, Types & Flavors

If you’ve ever enjoyed sushi, you’ve likely encountered those tiny, colorful, and deliciously crunchy little beads that add an unmistakable pop to your favorite rolls. These delightful additions are, of course, fish eggs, and they’re a cornerstone of the sushi experience for many. But have you ever wondered what they’re actually called? Are they all the same, or do they come from different fish?

Let’s dive into the fascinating world of fish eggs in sushi, uncovering their names, unique characteristics, and why they’ve become such a beloved part of Japanese cuisine.

What Exactly Are Fish Eggs in Sushi Called? (Roe vs. Caviar)

First things first: when we talk about fish eggs in general, the most common and accurate term is “roe.” This refers to the fully ripe, unfertilized eggs found in the ovaries of a female fish or other marine animals.

So, why do some people also say “caviar”? This is where it gets a little specific. Caviar is technically a type of roe, but it refers exclusively to the salt-cured roe of certain species of sturgeon fish. While all caviar is roe, not all roe is caviar. Think of it like this: all squares are rectangles, but not all rectangles are squares. In the context of sushi, you’ll primarily be enjoying various types of “roe.”

Now that we’ve cleared up the terminology, let’s meet the stars of the sushi counter!

The Wonderful World of Sushi Roe: A Closer Look at Each Type

Tobiko (Flying Fish Roe)

Tobiko is probably one of the most recognizable fish eggs you’ll find on sushi. Hailing from flying fish, these tiny, brightly colored eggs are renowned for their satisfying crunch and delicate flavor. They’re typically a vibrant orange, but you might also see them in other hues like:

• Black tobiko: Often dyed with squid ink.
• Green tobiko: Flavored with wasabi, giving it a subtle kick.
• Red tobiko: Sometimes flavored with beet or chili.
• Yellow tobiko: Often lemon or yuzu flavored.

Flavor Profile: Tobiko has a mild, subtly sweet, and salty flavor with a hint of smoky ocean brininess. Its small size means you get a burst of flavor and texture with every bite. It’s fantastic in gunkan maki (rice wrapped in seaweed with a topping), sprinkled over uramaki (inside-out rolls), or simply as a garnish.

Masago (Capelin Roe)

Often confused with tobiko, masago comes from the capelin fish, a smaller member of the salmon family. Masago eggs are generally smaller and tend to be a slightly duller orange than tobiko, though they can also be dyed. Due to their smaller size and milder flavor, masago is often used as a more economical substitute for tobiko.

Flavor Profile: Masago shares a similar mild, sweet, and salty taste with tobiko, but it’s generally less intense and has a slightly less pronounced crunch. It’s commonly used in the same ways as tobiko, adding texture and color to rolls and nigiri.

Ikura (Salmon Roe)

If you prefer a bolder experience, ikura is your go-to. These are the large, translucent, reddish-orange eggs from salmon. Unlike the tiny crunch of tobiko or masago, ikura offers a delightful “pop” when you bite into them, releasing a burst of rich, savory liquid.

Flavor Profile: Ikura is known for its intense, distinctly salty, and slightly sweet flavor, packed with umami. It’s a luxurious topping, often served as gunkan maki, where the seaweed holds the mound of glistening eggs, or generously spooned over a bowl of rice (donburi).

Kazunoko (Herring Roe)

Kazunoko is a unique player in the sushi roe world. Unlike the loose eggs of other types, kazunoko is typically served as a whole roe sac, giving it a distinctive firm, almost rubbery, and incredibly crunchy texture. It’s usually yellowish in color and often cured in a savory brine of sake and soy sauce.

Flavor Profile: Kazunoko has a salty, mildly fishy flavor, often with sweet and savory notes from its curing liquid. It’s traditionally enjoyed during Japanese New Year celebrations, symbolizing fertility and prosperity, and can be found as nigiri or sashimi.

Uni (Sea Urchin Gonads – Not Roe!)

While often grouped with fish eggs due to its origin in a marine creature and its texture, it’s important to clarify that uni is not roe. Uni refers to the edible gonads (reproductive organs) of the sea urchin. It has a creamy, custard-like texture and a distinctly vibrant orange or yellow color.

Flavor Profile: Uni is prized for its unique, complex flavor profile: intensely briny, subtly sweet, and remarkably rich, with a lingering umami finish. It’s considered a delicacy and is often served as nigiri or sashimi, sometimes with a quail egg yolk to enhance its creaminess.

Why Do We Love Fish Eggs in Sushi So Much?

The appeal of fish eggs in sushi goes beyond just taste. They contribute significantly to the overall sensory experience:

• Texture Play: The satisfying crunch of tobiko or masago, the delightful pop of ikura, or the firm bite of kazunoko—each offers a unique textural contrast to soft rice and tender fish.
• Flavor Boost: They bring an extra layer of salty, umami, and sometimes sweet or smoky flavor that complements and enhances other ingredients in a sushi piece.
• Visual Appeal: Their vibrant colors add a beautiful splash to any sushi presentation, making the dish even more appetizing.
• Nutritional Punch: Beyond the deliciousness, fish eggs are surprisingly nutritious, offering a range of health benefits.

From Ocean to Plate: How Sushi Roe is Prepared

The journey of fish eggs from the ocean to your sushi plate involves careful preparation, primarily through curing. Freshness is paramount, but curing helps preserve the roe and deeply infuse it with flavor. Common curing agents include:

• Salt: Essential for preservation and enhancing natural flavors.
• Soy Sauce: Adds a savory, umami depth.
• Mirin (Sweet Rice Wine): Contributes a touch of sweetness and glaze.
• Sake (Japanese Rice Wine): Can add complexity and help tenderize.

Tobiko and masago are often sold pre-seasoned and ready to use, while ikura might be cured fresh in a dashi-based marinade for an even richer taste. The curing process not only extends their shelf life but also transforms their raw brininess into a more refined and delectable experience.

Are Fish Eggs Healthy? The Nutritional Scoop

Despite their small size, fish eggs are packed with beneficial nutrients:

• Omega-3 Fatty Acids: They are an excellent source of EPA and DHA, crucial for heart health, brain function, and reducing inflammation.
• Vitamins: Rich in Vitamin D (for bone health and immunity), Vitamin B12 (for nerve function and energy), and Vitamins A and E (antioxidants).
• Protein: A good source of high-quality protein, essential for muscle repair and growth.
• Minerals: Provide important minerals like selenium (an antioxidant), iodine (for thyroid function), and choline (for brain health).

While fish eggs are low in calories, it’s worth noting they can be high in cholesterol. So, like all good things, enjoying them in moderation is key to reaping their health benefits without overdoing it.

Frequently Asked Questions (FAQs)

Are all fish eggs called caviar?

No, not all fish eggs are caviar. Caviar specifically refers to the salt-cured roe of sturgeon fish. Other fish eggs are simply referred to as “roe.”

What’s the difference between tobiko and masago?

Tobiko comes from flying fish, is slightly larger, has a more pronounced crunch, and a more complex flavor. Masago comes from capelin, is smaller, has a milder flavor, and a softer crunch, often used as a more affordable alternative.

Can pregnant women eat fish eggs in sushi?

Generally, pasteurized and fully cooked fish eggs from a reputable source are considered safe. However, raw or lightly cured roe carries a small risk of bacterial contamination (like Listeria). It’s always best for pregnant women to consult their doctor regarding the consumption of raw or semi-raw seafood products, including sushi with roe.

What is the red stuff on sushi?

The “red stuff” on sushi is most commonly tobiko (flying fish roe) or masago (capelin roe), which are naturally orange but can appear reddish. It could also be ikura (salmon roe), which is a larger, more distinctly red-orange color.

Is it healthy to eat fish eggs?

Yes, fish eggs are quite healthy! They are nutrient-dense, packed with omega-3 fatty acids, vitamins (D, B12, A, E), protein, and minerals. However, they are also high in cholesterol, so moderation is advisable.

Wrapping It Up

From the delicate crunch of tobiko to the luxurious pop of ikura and the creamy richness of uni, fish eggs (and gonads!) offer an incredible array of flavors and textures that elevate any sushi experience. Now that you know what are fish eggs called in sushi and the unique characteristics of each type, you can appreciate these tiny treasures even more on your next culinary adventure!