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Ikura (salmon roe) on a sushi roll Salmon roe butterbrot, typical Russian zakuski. Red caviar is a caviar made from the roe of salmonid fishes (various species of salmon and trout), which has an intense reddish hue. It is distinct from black caviar, which is made from the roe of sturgeon. [1] Red caviar is part of Russian and Japanese cuisine.
Ebiko - Shrimp roe. [14] Ikura (イクラ) - Salmon roe. Large reddish-orange individual spheres. It is a loan word from the Russian, "икра" (roe, in this context caviar) Sujiko (すじこ/筋子) - Salmon roe sac whole pieces. Sujiko is darker (red to dark-red), also sweeter in taste.
Ikura gunkan maki sushi. Roe is a mass of fish eggs: Caviar (キャビア): roe of sturgeon [18] Ikura (イクラ): Salmon roe [5] [3] [9] [19] Sujiko (筋子): Salmon roe (still in the sac) [19] Kazunoko (数の子, 鯑): Herring roe [3] Masago (まさご): Smelt roe [9] Mentaiko (明太子): Pollock roe seasoned to have a spicy flavor ...
Instead of ketchup or mustard, the tentacle is dressed with egg salad, ikura (salmon eggs), kewpie mayo, sticky-sweet takoyaki sauce and more. If those are ingredients you're familiar with, you ...
Caviar (sturgeon roe) Ikura (salmon roe) Tobiko (flying-fish roe) Kazunoko (herring roe) Masago (capelin roe) Lumpfish roe; Shad roe; Shellfish. Crustaceans.
Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea [2] (beluga, ossetra and sevruga caviars). The term caviar can also describe the roe of other species of sturgeon or other fish such as paddlefish, salmon, steelhead, trout, lumpfish, whitefish, [3] or carp. [4]