We're getting close to the final chapters of the School of Fish. Today is the last of the roe. Or caviar, as some would call it.
Many are familiar with the tiny orange sometimes reddish eggs that are used to garnish the outside of rolls. These are tobiko (from flying fish) and masago (from smelt), and can be served on their own as well. The bigger eggs, which also range in color from dark orange to bright red are salmon roe. They are called ikura. I am not a huge fan (in fact, I'm not a fan of any sort of fish eggs in any cuisine), but some people love the the extremely salty taste and when perfectly fresh, the "pop" as they are eaten.
Previous lessons at the School of Fish:
Saba - holy mackerel!
Hirame - white fish, sometimes halibut
Tai and Suzuki - snapper and sea bass
Maguro - tuna
Toro - fatty belly of tuna
Shiro Maguro - "white" tuna, aka albacore
Ahi tuna
Hamachi - amberjack, aka yellowtail
Sake - salmon
Gai - the bivalves, i.e.clams, scallops, and oysters
Ebi - shrimp
Ika and Tako - squid and octopus
Kani - crab
Masago and tobiko - Roe, roe, roe your boat
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