Common Types Of Caviar Used In Sushi

Fish eggs have long been a popular ingredient used in a wide range of different sushi recipes. Roe, while expensive, offers a unique and power flavour to whichever dish it’s added to, with sushi being no exception.

Most types of roe tend to be fairly expensive, and they’re highly sought after by the wealthy and elite. These are some of the most common kinds of fish eggs found in sushi.


Caviar is the name that’s usually given to most kinds of fish eggs, but this is technically a misconception that has become popular over the years. Caviar is actually the name given to the roe of the wild sturgeon, a rare kind of fish that’s native to the Black Sea.

The roe of the sturgeon is salty, with a crunchy flavour that tastes similar to the ocean in a pleasant way. Caviar has skyrocketed in price over the last few years due to the fact that the sturgeon is becoming quite rare in its native waters, meaning that it’s becoming extremely difficult to get the eggs in an substantial amount.


This is the roe that is found from the capelin, which is a popular type of fish which belongs to the smelt family. Although the name Masago is not exclusive to the capelin, this tends to be the fish that it’s most often associated with.

The fish in question are extremely small, and lay tiny, orange eggs that are similar in some ways to another type of roe, tobiko. Masago consists of a strange texture that’s closer to sand when compared to other types of caviar, but it remains a very popular choice for sushi, although it’s used as more of a garnish rather than a primary ingredient.


This type of roe is derived from the flying fish, and it’s an ingredient that can be found quite commonly in most sushi eateries. It is generally served alongside a dish, where it can be used as a topping, allowing patrons to sprinkle the roe over their meals.

Much like masago, this roe has a very bright orange colour that are usually less than a millilitre in size. They burst when bitten into, but their popularity comes from the fact that they boast a truly unique flavour that can transform the taste of a dish.


Ikura refers specifically to the roe that’s farmed from salmon. It tends to be the largest of all the commonly eaten fish eggs, and much like the others, it boasts a bright, orange colour, which also being somewhat shiny under thee right light.

Traditionally, Japanese farmers would have cured salmon roe in vats of salt in order to give it a stronger taste, but modern ikura tends to be soaked in soy sauce instead. It comes with a strong, unmistakable flavour that also offers numerous health benefits, it’s great for adding to a sushi snack while playing games, with many studies showing that the roe is packed with healthy fats that are good for the brain.