We are all taught that the best caviar is only the fresh one but it is not always so. The modern possibilities of blast freezing technologies allow the fishing vessel to stay in the sea for many months harvesting fish on vast territories of the global ocean. Of course, there are not so many types of caviar that can endure the freezing. Actually, these are only three — the Flying fish roe, Capelin fish roe, and Whitefish caviar. These small fishes are blast frozen right after the catch and delivered to the mainland factories for the following processing.
The Flying fish Tobiko and Capelin fish caviar are mostly used in the Japanese cuisine for making sushi, sashimi, nigiri, and other sorts of delicious oriental dishes. However, the modern gastronomical world is not so orthodox these days as just some decades ago. So the small fish roe is widely used in the continental and especially in the fusion cuisine both as one of the components to bring the crunchiness in the structure of the dish, the saltiness, and the sea product flavor, as also for decoration purposes because the Masago and Tobiko are produced in a bright palette of colors. Don't forget about the wholesome feature of the fish roes! As any sea product, they bring a whole bunch of vitamins, minerals and wholesome omega 3 and 6 polyunsaturated fatty acids.
The Flying fish caviar, or as it is called in Japanese 'Tobiko', is a roe of a small size harvested from the Flying fish in the tropical and subtropical oceans. Of course, these fishes don't fly in the direct meaning of the word but they have extremely big fins that allow them to make giant leaps in the air above the water to escape from the danger or shake off the predator. The natural color of this roe is of red-orange but it also can be dyed with all natural colorants in bright yellow with yuzu, green with wasabi for bright color and spicy flavor, and even black color with natural squid ink.
The Capelin fish caviar is harvested in the ice-cold North Atlantic and Arctic Oceans around the Iceland. This roe is even smaller than Tobiko and is widely known in the market by its Japanese name Masago. Just like Tobiko, it is both used in the traditional Japanese cuisine and is one of the Sushi caviars, as also is frequently used in the traditional continental and fusion cuisine. It is smaller than Tobiko, which is one of the ways to distinguish one from another, but in means of wholesome features and flavor, it is nearly the same. Due to a higher availability of Capelin fish, the Masago caviar is frequently used as a cheaper substitute for Tobiko. As a Sushi caviar it also comes in different colors but its natural color is pale yellow. The green color and spiciness come from wasabi, red color with hot sea flavor — from red chilly pepper, and black color — from natural squid ink.
Last but not least — the Whitefish caviar. Being a part of the vast Salmon family, it inhabits the Great Lakes. Despite its family members, it yields much smaller eggs of natural golden color which are though very tasty and have a crisp texture with a glossy appearance. It can be also dyed just like the Sushi caviar with natural squid ink to obtain Black Whitefish caviar or so-called Black Caviar Supreme. The traditional way of preparation is like with true caviar - the 'Malossol' way with just a small amount of pure sea salt. The remarkable thing about these three caviars is that they are all approved the Orthodox Union as kosher caviars.