Fish roe is one of the most diverse and misunderstood products in the culinary world. From sturgeon caviar at €3,000/kg to cod roe at €15/kg, the range of flavors, textures, and prices is enormous. In this guide, we classify the main types, compare actual prices, and explain how to use each in cooking.
What is fish roe
Updated March 2026. After decades working with seafood products, we have learned that quality makes all the difference.
Fish roe are the eggs (unfertilized ova) of female fish from various species. When processed and marketed, they receive different names depending on the species of origin and preparation method: caviar (sturgeon), ikura (salmon), tobiko (flying fish), masago (capelin), bottarga (mullet or tuna), among others.
What they all share is an exceptional nutritional profile: they are one of the most concentrated sources of omega-3, vitamin D, and protein in the animal kingdom. And in gastronomy, they provide an explosion of marine flavor that few ingredients can match.
But there are enormous differences between them. Confusing caviar with lumpfish roe is like confusing Iberian ham with bologna. Both are cured meats, but that's where the comparison ends. Let's put things in order.
Types of roe: comparative table
| Type | Species | Grain size | Color | Flavor | Price/kg |
|---|---|---|---|---|---|
| Beluga Caviar | Beluga sturgeon | 3-4 mm | Dark gray to black | Buttery, complex, long finish | 3,000-8,000 € |
| Osetra Caviar | Russian sturgeon | 2.5-3 mm | Golden to brown | Nutty, elegant | 1,500-3,000 € |
| Baeri Caviar | Siberian sturgeon | 2-2.5 mm | Shiny black | Iodized, firm | 800-1,500 € |
| Ikura | Salmon | 5-8 mm | Deep orange | Salty-sweet burst | 80-200 € |
| Tobiko | Flying fish | 0.5-0.8 mm | Orange (natural) | Crunchy, slightly sweet | 40-80 € |
| Masago | Capelin | 0.3-0.5 mm | Pale orange | Mild, saline | 20-40 € |
| Cod roe | Cod | 0.5-1 mm | Pink-orange | Mild, marine | 15-30 € |
| Bottarga (mullet roe) | Mullet / grey mullet | Pressed | Dark amber | Intense, salty, umami | 150-300 € |
| Lumpfish roe | Lumpfish | 1-2 mm | Black/red (dyed) | Salty, artificial | 10-20 € |
Sturgeon caviar
Caviar, strictly speaking, refers only to salt-cured sturgeon roe. Everything else is "roe of [species]" or "caviar substitutes." This distinction is not snobbery: caviar has a flavor profile, texture, and production process that is unlike anything else.
The three major varieties
Beluga (Huso huso): The largest, most expensive, and scarcest. Grains up to 4 mm, pearly grey color, buttery and deep flavor with a lingering aftertaste. Fishing for wild beluga is prohibited; all commercial beluga comes from aquaculture, and a female takes 18-25 years to produce roe.
Osetra (Acipenser gueldenstaedtii): Medium grains, variable color (golden, brown, greenish). Toasted nutty flavor, more complex and with more character than beluga. Many experts consider it the most interesting of the three. Maturation time: 8-12 years.
Baeri (Acipenser baerii): The Siberian sturgeon is the most cultivated in Europe (including Spain, in Riofrío, Granada). Smaller grains, shiny black color, more iodized and less subtle flavor than the previous ones. It is the gateway to real caviar at a more accessible price.
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Ikura (salmon roe)
Salmon roe, known as ikura in Japan, is visually the most spectacular: 5-8 mm intense orange spheres that burst in the mouth, releasing a salty and slightly sweet liquid. They are a star ingredient in sushi (as a gunkan topping) and Nordic cuisine.
The quality of ikura depends on three factors:
- Salmon species: Chum salmon produces the largest roe with the best burst. Sockeye salmon has smaller roe but a more intense flavor.
- Freshness: The roe must be processed within hours of extraction. Ikura that has been frozen and thawed loses its firm membrane and "bursts" mushily instead of cleanly.
- Curing: Japanese ikura is cured in soy and mirin (shoyu-zuke), while Nordic ikura is only salt-cured. Japanese ikura has more flavor complexity.
In Spain, quality ikura can be found in specialized Japanese product stores and gourmet fishmongers. Be wary of supermarket "salmon roe" at €5/jar: it is usually dyed trout roe, not authentic ikura.
Tobiko and masago
If you eat sushi frequently, you know tobiko even if you don't know its name: those tiny orange grains (sometimes green, black, or red) that cover the outside of California rolls and similar.
Tobiko (flying fish roe)
Grains of 0.5-0.8 mm with a characteristic crunchy texture (they gently pop when bitten). Slightly sweet and smoky flavor. They are naturally colored: black with squid ink, green with wasabi, red with chili. Price: 40-80 €/kg.
Masago (capelin roe)
Visually similar to tobiko but smaller (0.3-0.5 mm) and with a less crunchy texture. It is the economical alternative to tobiko and the most used in sushi restaurants due to its lower cost. Many restaurants sell it as "tobiko" when it is not. Price: 20-40 €/kg.
How to distinguish them: Tobiko has a defined crunchy pop and larger grains. Masago is mushier when bitten, and the grains are almost imperceptible individually. If "tobiko" in a sushi restaurant costs less than €2 as a topping, it's probably masago.
Cod roe and other fish roe
Cod roe
Cod roe is the most economically accessible and most consumed in Nordic countries (where it is called "torskerogn"). It is sold fresh, smoked, or canned (a cream for spreading, like the Swedish "kaviar" from the Kalles brand). It has a mild and marine flavor, without the complexity of caviar but very versatile in cooking.
Bottarga (mullet roe)
Bottarga is a special case: it is not loose roe but the entire mullet (or grey mullet) roe sac, pressed, salted, and dried. The result is a compact amber block that is grated like Parmesan. It is a fundamental ingredient in Sardinian and Sicilian cuisine, where it is used to season pasta (spaghetti alla bottarga) or as an appetizer, thinly sliced with olive oil.
Lumpfish roe
Lumpfish roe is the most common caviar substitute. It is sold dyed black or red, and its flavor is basically salty with a metallic hint. It does not have the complexity or texture of any of the above. It works as a decoration but not as a main ingredient.
Comparative nutritional value
| Nutrient (per 100 g) | Sturgeon caviar | Ikura (salmon) | Tobiko | Cod roe |
|---|---|---|---|---|
| Calories | 264 kcal | 250 kcal | 72 kcal | 130 kcal |
| Proteins | 25 g | 29 g | 13 g | 22 g |
| Fats | 18 g | 14 g | 3 g | 3 g |
| Omega-3 | 6.8 g | 3.5 g | 1.5 g | 1.8 g |
| Vitamin B12 | 20 µg (800% DV) | 18 µg (720% DV) | 4 µg (160% DV) | 10 µg (400% DV) |
| Sodium | 1.5 g | 1.2 g | 0.7 g | 1.0 g |
All fish roe are extraordinarily rich in vitamin B12 (the most difficult to obtain in plant-based diets) and long-chain omega-3s (EPA and DHA). Sturgeon caviar leads in nutrient concentration, but salmon and cod roe offer an excellent nutritional profile at a fraction of the price.
How to use roe in cooking
General rule: don't cook them
Fish roe is served cold or at room temperature. Heat hardens it, dulls its appearance, and destroys its texture. The only exception is cod roe, which can be briefly sautéed or incorporated into warm sauces.
Uses by type
- Caviar: Alone, with blinis and crème fraîche. Also on boiled potato or hard-boiled egg. Never with a metal spoon (use mother-of-pearl, bone, or plastic).
- Ikura: Sushi, poke bowls, toast, as a topping for scrambled eggs. Spectacular on hot Japanese rice with a touch of soy sauce.
- Tobiko/masago: Sushi decoration, salads, tuna tartare, ceviche. Adds crunchy texture and color.
- Cod roe: Spreading cream on toast (Nordic style), Greek taramosalata, pasta with roe.
- Bottarga: Grated over pasta, in salads, in thin slices with olive oil and lemon.
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Real prices and where to buy
| Product | Average price Spain (2026) | Where to buy |
|---|---|---|
| Beluga Caviar 30 g | 90-240 € | Gourmet stores, online |
| Osetra Caviar 30 g | 45-90 € | Gourmet stores, online |
| Baeri Caviar 30 g | 25-45 € | Gourmet stores, premium supermarkets |
| Ikura 100 g | 10-20 € | Japanese stores, gourmet fishmongers |
| Tobiko 100 g | 5-8 € | Japanese stores, sushi suppliers |
| Masago 100 g | 3-5 € | Sushi suppliers, wholesalers |
| Cod roe 200 g | 3-6 € | Supermarkets, fishmongers |
| Bottarga 100 g | 15-30 € | Italian stores, gourmet |
The most important advice: buy roe from establishments with high turnover. Roe is an extremely perishable product, and the difference between fresh ikura and one that has been in the fridge for weeks is abysmal. In specialized seafood stores, turnover is daily or weekly.
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Frequently asked questions
What is the difference between caviar and fish roe?
Caviar refers exclusively to salt-cured sturgeon roe. Everything else (salmon, lumpfish, cod, etc.) is "roe of [species]" or, at most, "caviar substitute." The difference is not just terminological: caviar has a preparation process, texture, and flavor that is unlike other roe.
Is salmon roe caviar?
No. Salmon roe is called ikura (in Japanese) or simply "salmon roe." Calling it "salmon caviar" is a commercial liberty that causes confusion. It is an excellent product in its own right, but it is not caviar.
Is it safe to eat raw fish roe?
Commercialized roe (caviar, ikura, tobiko) is salt-cured, which makes it safe for direct consumption. It is not "raw" in the strict sense: salt acts as a preservative and antimicrobial agent. Fresh, uncured roe does require treatment before consumption.
How to store fish roe at home?
Always in the refrigerator, between 0 and 4 °C. Caviar and ikura should be consumed within 2-3 days after opening the package. Tobiko and masago last 5-7 days. Canned cod roe, once opened, lasts 3-4 days. Do not freeze caviar or ikura: the membrane of the grains breaks, and they lose their texture.
Why is caviar eaten with a mother-of-pearl spoon and not metal?
Metal (especially silver and stainless steel) reacts with the fats in caviar, generating a metallic taste that masks the nuances of the product. Mother-of-pearl, bone, wood, and plastic are inert materials that do not alter the taste. It may seem like a snobbish detail, but it has a real chemical basis.
Which fish roe are the most nutritious?
In terms of nutrient concentration, sturgeon caviar leads (especially in omega-3 and vitamin B12), closely followed by ikura. However, considering the nutrition/price ratio, cod roe are unbeatable: they offer an excellent nutritional profile at less than €30/kg.
Do lumpfish roe taste like caviar?
No. Lumpfish roe are dyed to look like caviar, but their taste is bland and salty, without the complexity, aftertaste, or texture of real caviar. They work as decoration on canapés if the budget is limited, but don't try to substitute lumpfish for caviar in a dish where roe is the main feature.
The world of fish roe is much broader than "caviar or nothing." From the explosions of ikura to the subtlety of osetra, passing through the versatility of cod roe and the potency of bottarga, there are options for every palate and budget.
The key is to know what you are buying: the correct name, the species, the origin, and the preparation process. With that information, you can make informed decisions instead of overpaying for a fancy name.
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Written by Marc González Sáez, seafood expert since 1990, Mercat del Ninot, Barcelona.
