There is a common, much popularized notion that the only caviar out there is the unpasteurized roe of Sturgeon species that has been gently salted. This hardly begins to embrace the wide world of caviar: non-sturgeon caviar is a sizeable group of red and black caviars that are harvested from many different kinds of fish, be prepared in a variety of ways — from the caviar types most reminiscent of Sturgeon, which are prepared in the same "Malossol" fashion to emphasize their similarities — such as Paddlefish — to quite different products, which are salted and heavily dried, like Bottarga. Thanks to its affordability, non-sturgeon caviar is widely used in Asian, European, American, and, of course, Fusion cuisines as a standalone delicacy, as a part of cold and cooked dishes, and as a garnish for gourmet masterpieces. Marky's Gourmet Store carries both red and black non-sturgeon caviar to meet any chef's desires, covering a whole spectrum of color, size, and flavor profile.
A non-sturgeon caviar worthy of note is the Paddlefish roe, which is often called the "beginners' caviar" due to its mild and delicate flavor, which is close to that of black caviar without being so overwhelming to the newcomer. The eggs are relatively small and similar in size to Sevruga. This wallet-friendly substitute for true caviar can be used for decorating dishes or enjoyed as a delicacy or a part of an everyday diet. There are also other inexpensive substitutes for black caviar, such as Lumpfish caviar, Stromluga, and Herring roe.
All these have many virtues, among which are their nutritional value: fish roe contains high levels of digestible protein, polyunsaturated Omega-3 and -6 fatty acids, and vitamins and minerals necessary for a healthy, age-resistant body. Still, the main advantage of most non-sturgeon caviar is its far more affordable price as compared to the price of true caviars.
A large and very popular subcategory of non-sturgeon caviar is Wild Salmon caviar or red caviar. The key to the popularity of red caviar is its delicate flavor, which is accompanied by a very attractive appearance: big semi-translucent eggs that are bright red to orange in color, encased in a glossy shell. The eggs of fresh Salmon roe are firm but pop easily with a delicate pressure of the tongue, smoothing the palate with gently salted yet sweet honey-like and fatty juice. The uses of Red salmon caviar are endless: it shines in sushi and appetizers, and also it makes a great garnish and can be used in a variety of salads and cold and hot dishes.
One of the most popular Wild Salmon caviars is Alaska caviar. This affordable roe is always fresh and delicious, a natural gift from the icy waters off Alaska. It is filled with the wild energy of wide open spaces and the crystal clear purity of the northern waters. All the best red caviar is available for sale at Marky's Gourmet Store.
Another best-selling category is the sushi caviar Tobiko and Masago. They come in a bright palette of vivid colors and different flavors: the traditional salted, smoked, Ginger, Wasabi, Spicy, Pepper and so on. Tobiko and Masago are used in both traditional dishes and in highlights of modern Japanese cuisine, giving each dish a special salty sea flavor and adding a bright stroke of color.