Caviar Guide by Marky’s
Masago Caviar description:
Japanese cuisine is currently gaining in popularity, both because it is a novelty for many Western consumers and because it tends to be quite healthful. Japanese cooks use natural products that are low in cholesterol; most of the dishes are boiled or stewed, while still retaining all their valuable flavor. One well-known part of Japanese cuisine is sushi, most familiar to Westerners in the form of fish, vegetables, and other ingredients wrapped in rice and seaweed. Sushi comes in a great many varieties with many specialized terms attached, which are rarely translated on the menu. Newcomers to this product often ask their friends or waiters to explain what the different Japanese words mean. One such question might be, "What is Masago?" The answer touches on the small, brightly-colored, salty eggs used to top Masago sushi.
Masago is Capelin roe harvested in the cold waters of the North Atlantic, near the shores of Iceland. It is frozen fresh on the fishing vessels, then delivered to fish processing factories for processing. In Japan, there is a strong preference for domestically processed Masago, so the majority of the catch goes directly to Japan to be processed.
Masago caviar is lightly cured with pure sea salt and sometimes colored with natural colorants into bright red or jet black, though in general it is sold and served still displaying its natural bright orange color.
The perfectly crunchy texture of small but crisp Masago caviar beads makes it a great accent not only for traditional Japanese cuisine but also for Western and fusion dishes. These bright eggs are a perfect complement for cold and cooked dishes, such as pasta, salads, risotto and so on. Masago roe will add a touch of sea flavor and the feeling of a fresh and salty ocean breeze to any gastronomic creation.
A treat that is both delicious and inexpensive, Masago caviar is appreciated and sought after as an everyday food for both of these qualities. It can be enjoyed on toast, as part of a seafood sandwich, or as a healthy snack. In common with many other forms of seafood, Masago roe is rich in omega-3 fatty acids, sea minerals, and vitamins.
Ingredients of Marky's Masago caviar: Capelin Caviar, Herring Roe, High Fructose Corn Syrup, Gluten Free Soy Sauce, Salt, Monosodium Glutamate, FD&C Yellow # 6
Orange Sushi Caviar description:
Capelin Sushi Caviar – Tobico Orange is a well-known garnish seen on sushi. Its bright orange color is the result of a blend of corn syrup and soy sauce, which add a note of sweetness to the naturally salty and smoky flavor of Tobico caviar. In continental cuisine, it is a popular garnish for cooked dishes.
Black Sushi Caviar description:
Black Sushi Caviar - Tobico Black is harvested from the small Capelin fish in the cold waters off of Iceland. This roe is used mostly in Japanese cuisine as an ingredient and decoration for different kinds of sushi and rolls.
The small, firm, and crunchy beads are naturally amber in color. Black Tobico is produced by adding squid ink, giving the roe the appearance of black caviar. These chewy grains have a delicate salty flavor and are ideal additions to Japanese delicacies, and will add a touch of crunchiness and fresh sea flavor to any other savory dish.
Golden Sushi Caviar description:
Golden Sushi Caviar is this product in its natural form, leaving the golden color of the eggs as originally harvested untouched. It is preserved by freezing or salting, losing neither its health benefits nor its beauty in the process.
This roe is a pure breath from the ocean, which adds a finishing touch to Japanese dishes and is often used to give continental dishes a note of the sea. The "chewiness" of the tiny and light eggs gives any dish a special feeling.
Wasabi Sushi Caviar description:
Capelin roe is also known as sushi caviar because it is a common ingredient in many varieties of sushi. This product is harvested in the cold sea waters off Iceland and preserved in pure sea salt. It can be smoked or spiced with different flavors, and one of them is the Tobiko hot wasabi – this intensely flavorful spice is a staple of Japanese cuisine, giving the light and tiny eggs a bright green color and a strong, spicy taste. The chewiness of these eggs bursting with briny juice adds an intriguing texture when eaten on sushi.
Red Sushi Caviar description:
Red Sushi Caviar. The fish roe Tobico is used in Japanese cuisine for certain types of sushi. The delicate and refreshing flavor of the light grains adds a special taste and structure to dishes of continental cuisine too. The light, tiny, and chewy eggs are naturally dyed red.
Ginger Sushi Caviar description:
Capelin Sushi Caviar - Tobico Ginger - Iceland.
Tobico (also spelled Tobikko, Tobiko, Tobbiko) is the Japanese name for a fish roe used in sushi. This roe comes from a small fish from the cold waters of the North Atlantic Ocean around Iceland. Once caught, the fish is immediately frozen to be delivered in a pristine state for processing. The delicate, refreshing flavor of these tiny grains makes this roe a great choice for garnishing dishes in continental and Japanese cuisine. The addition of ginger gives this roe a very special spicy taste that melds perfectly with the flavors of Japanese cuisine and is a great ingredient to inspire the creation of some new dishes in continental cuisine. It is also an excellent garnish for many delicacies.
More information about flying fish roe you can find here