Getting to know the red caviar

Red caviar (salmon roe) is the bottarga of salmon: pink salmon, keta, red salmon, etc. It is less expensive and more popular than black caviar. In central Russia it only spread in the nineteenth century, because the main region of origin is the Far East, from where it was always difficult to have it delivered.

Red caviar is an integral part of any festive table in Russia. It is delicious served on bread or toast or in cupcakes. It is also used to garnish salads and pelmeni (dumplings) and is served generously on pancakes or as a filling for eggs (see recipes here). A box of salmon roe is also a good gift to take with you when you are invited to someone's home.
6. Pink salmon roe

The ideal drink to accompany caviar is champagne.

These are the most popular fish roe in Russian stores. Thanks to the high fertility of pink salmon, its eggs are the most frequently served with bread and butter or as a salad garnish at a Russian New Year party. Pink salmon roe has a bright orange color and a pleasant fishy flavor.
7. Keta salmon roe
Keta salmon roe are distinguished by their amber or dark orange color.

Keta salmon roe grains are large and firm and therefore hold their shape well. In flavor, it is similar to pink salmon roe, but can have a slightly bitter taste.
8. Red salmon roe
  1. Sockeye salmon roe
Tartlets with caviar and cream cheese.

Red salmon roe has small dark red grains with a soft outer membrane. They are somewhat bitter and have a distinctive fishy smell, which discourages some people. Sockeye salmon, on the other hand, is one of the first salmonids to start laying eggs - at the end of May - so its eggs can be purchased already in the first months of summer.
9. Silver-plated salmon roe
  1. Silver salmon roe
Silver salmon roe contains many vitamins.

It is a bottarga with an intense burgundy color and a slight bitterness. It is considered the healthiest of the red egg varieties, due to its richness in nutrients, which include vitamin D, folic acid, calcium, phosphorus, fatty acids, iron, iodine, and others.
10. Trout roe
  1. Trout roe
Trout bottarga leaves a fishy aftertaste.

These bright red eggs are salty and somewhat bitter, so they are rarely bought for use on bread. But it goes well with cream cheese, sour cream or sour cream. It has a rather sticky texture, so it is often used for sushi rolls as well.
Eggs of common fish species

Chastikovaya ikra, or common species eggs, includes the eggs of any fish not belonging to the salmon or sturgeon family. And, strictly speaking, the word chastikovaya does not refer to one type of fish, but to the method of fishing with small mesh nets. Pike, sea bream and cod are the most common fish caught in nets of this type. Chastikovaya ikra - the eggs of these fish - literally means "small-meshed eggs".

Like its red counterpart, eggs of the common species go well with zakuski (the Russian word for vodka appetizers and accompaniments) containing eggs, cucumbers and various types of seafood. Pollock and cod roe are used to flavor salads or pasta. It can be spread naturally on bread and butter, and some people add small-sized eggs of this type to pancakes or pie batter on the plate. Give it a go!
11. Pike roe
  1. Pike roe
Puffins with pike and salmon roe.

Pike eggs have a characteristic yellow or even amber color and have small kernels up to 3 mm in diameter. While pike eggs have been somewhat eclipsed by other varieties nowadays, under Ivan the Terrible they were highly prized. It is high in protein and low in fat and calories.
12. Pollock eggs
Pollock roe
Tasty and inexpensive eggs.

This egg has tiny grains and a light beige or pink hue and resembles a paste. It has a very pronounced fishy smell and a bit bitter taste, so if you are going to serve it on bread, choose a fragrant dark variety.
13. Cod roe
  1. Cod roe
Cod roe contains many omega-3 polyunsaturated fatty acids, which are used for the prevention of heart and vascular diseases.

In terms of flavor, cod roe can easily compete with more expensive varieties. It is peach colored and the grains are very small (1.5 mm). Cod roe practically does not smell of fish, so they are widely used in complex dishes.
14. Sea bream eggs
  1. Bream roe
Sea bream eggs are perfect for sandwiches for a normal family breakfast.

The sea bream eggs are golden yellow in color and the grains are small and crumbly. It is eaten both raw and salted and is also fried with a layer of flour or added to pancake batter.
15. Flying fish roe
  1. Flying fish roe
For a long time, flying fish roe was considered an exotic product in Russia.

Flying fish roe (tobiko) with its sweet and sweet taste gained popularity in Russia with the arrival of Japanese cuisine - they are a frequent addition to sushi and sushi rolls. It is bright orange in color, so it is also used to garnish dishes.

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