On Food and Cooking

dates from the 1930s, when the sevruga-sized
eggs of this otherwise little-used fish were
salted and dyed to imitate the real thing.
Whitefish eggs are similar in size and left
undyed to retain their golden color. In recent
years, the roe of herring, anchovy, and even
lobster have been used to make caviars.
Caviars may be pasteurized (120–160ºF/50–
70ºC for 1–2 hours) to prolong their shelf life,
but this can produce a rubbery off-aroma and
chewy texture.

Commonly    Eaten   Fish    Eggs

Source Qualities,   Names

Carp 1Very  small,  light   pink;   sometimes

salted  Greece: tarama

Cod,

pollack

Very    small,  pink,   sometimes   salted,

pressed,    dried,  smoked  Japan:

ajitsuki,   tarako, momijiko

Flying Small,   yellow, often   dyed    orange  or