Glistening, jewel-like and bursting with flavour, fish roe is one of the most exciting ingredients in the fine-food world, and one of the most misunderstood. Is it the same as caviar? Why are some roes orange and others black? And how do you actually eat the stuff? This guide explains everything you need to know about salmon roe and the wider family of fish roe, from flavour to serving.

What is fish roe?

Fish roe is simply the eggs of a fish, harvested and usually lightly cured. It has been eaten across cultures for thousands of years, from Japanese sushi counters to Scandinavian smörgåsbord and the Mediterranean. Roe ranges enormously in size, colour and flavour depending on the fish it comes from, from the tiny black pearls of lumpfish to the large, glossy orange spheres of salmon.

Fish roe vs caviar: what’s the difference?

This is the question everyone asks. Strictly speaking, true caviar refers only to the roe of sturgeon. The roe of every other fish (salmon, trout, herring, flying fish) is correctly called fish roe, not caviar, even though it is sometimes loosely described that way. The distinction matters mostly because of rarity and price: sturgeon are the most threatened group of species on the IUCN Red List, so genuine caviar is farmed under strict CITES controls and commands a premium. Fish roe gives you a similar luxurious, briny, popping experience at a fraction of the price, which makes it a brilliant everyday indulgence.

The main types of fish roe

Salmon roe (ikura)

Probably the most recognisable of all, salmon roe is made up of large, translucent orange eggs that pop dramatically between the teeth, releasing a clean, briny burst with a hint of sweetness. Known as ikura in Japanese cuisine, it is wonderful on sushi, blinis, toast or alongside scrambled eggs. Our Keta salmon roe is a superb example.

Herring roe (avruga / arenkha)

Arenkha, or avruga, is a smoked herring roe with small black pearls and an intense, smoky-briny flavour that closely mimics the look and taste of caviar. It is an outstanding, affordable alternative for canapés and entertaining, and a clever way to get a caviar-style effect on a budget.

Golden trout roe

Smaller and more delicate than salmon roe, golden trout roe has a beautiful pale-to-golden orange colour and a gentle, slightly sweet flavour that works beautifully on canapés and in salads, a refined alternative when you want something a little softer than salmon roe.

Tobikko (flying-fish roe)

A favourite of the sushi counter, tobikko is the tiny, crunchy roe of flying fish, with a mild, smoky-sweet flavour and a satisfying snap. It comes in vivid natural and infused colours and is wonderful scattered over sushi, rice bowls and canapés for both texture and drama. You may also see lumpfish roe in supermarkets (the cheapest, dyed option), but for flavour the roes above are in a different league.

Types of fish roe compared

What does fish roe taste like?

Most fish roe shares a common character: a savoury, briny, slightly oceanic flavour with a texture that ranges from a gentle pop to a satisfying burst. Larger roes like salmon are juicier and milder; smaller, darker roes like avruga are more intense and smoky. The beauty of roe is its umami depth, a single spoonful adds a luxurious, savoury lift to almost any dish.

How to eat and serve fish roe

Fish roe is wonderfully versatile and needs very little to shine:

• On blinis or toast points with crème fraîche and a few chives
• Spooned over sushi, sashimi or rice bowls (salmon roe is the classic choice)
• Stirred gently through scrambled eggs or piled onto a soft-boiled egg
• As a garnish for canapés, oysters or smoked fish
• Folded into pasta or risotto at the last moment for a briny finish

As with caviar, treat roe gently, fold it in rather than stirring vigorously, so the eggs stay intact, and avoid cooking it directly, which makes it firm and dull. A non-metal spoon, such as mother-of-pearl, keeps the flavour pure.

Is fish roe healthy?

Like the fish it comes from, roe is nutritionally impressive. It is rich in omega-3 fatty acids, a good source of protein and vitamin B12, and contains vitamin D and minerals such as selenium. It is high in salt, so a little goes a long way, which is exactly how it is best enjoyed.

Caviar vs fish roe: a quick comparison

If you are weighing up whether to buy caviar or fish roe, it helps to think about the occasion and the budget. True sturgeon caviar is the rarest and most refined option, with a subtle, buttery complexity that rewards eating it on its own, it is the choice for a landmark celebration. Salmon roe and avruga, by contrast, give you a bolder, brighter, more affordable hit of briny luxury that is perfect for canapés, sushi nights and everyday entertaining. Neither is better in absolute terms; they simply suit different moments. Many people keep a jar of avruga in the fridge for impromptu treats and reserve sturgeon caviar for the big occasions.

A jewel across the world’s cuisines

Part of what makes fish roe so fascinating is how many food cultures have embraced it. In Japan, salmon roe (ikura) and the tiny tobiko of flying fish are staples of the sushi counter. In Scandinavia, roe is piled onto crispbread and folded into creamy sauces. Greece gave the world taramasalata, made from cured roe, while across the Mediterranean botargo (salted, pressed mullet or tuna roe) is grated over pasta like a savoury truffle. Wherever you look, cooks have prized roe for the same reason: a small amount delivers a concentrated burst of the sea that lifts an entire dish.

How to store fish roe

Keep fish roe in the coldest part of your fridge and observe the use-by date. Once opened, consume it within a couple of days and keep it tightly sealed. Like caviar, roe should not be frozen, as freezing damages the delicate eggs and ruins the texture.

Frequently asked questions

What is the roe of a fish?

Roe is the fully ripe egg mass of a fish, harvested and usually lightly cured. Depending on the species it varies in size, colour and flavour, from tiny black lumpfish roe to large orange salmon roe.

Is salmon roe the same as caviar?

No. True caviar comes only from sturgeon. Salmon roe is fish roe, it gives a similar briny, popping luxury but is more affordable. Both are delicious; they simply come from different fish.

How do you eat salmon roe?

Salmon roe is excellent on sushi, blinis or toast with crème fraîche, stirred through scrambled eggs, or as a garnish. Add it at the end and avoid cooking it directly so the eggs keep their satisfying pop.

Is fish roe good for you?

Yes, fish roe is rich in omega-3 fatty acids, protein, vitamin B12 and minerals. It is also high in salt, so it is best enjoyed in small amounts, which suits its rich flavour perfectly.

What is the difference between salmon roe and ikura?

They are the same thing, ‘ikura’ is simply the Japanese name for cured salmon roe, the large orange eggs used on sushi. King’s Keta is a classic example.

What is tobikko?

Tobikko is the tiny, crunchy roe of flying fish, popular in sushi. It has a mild, smoky-sweet flavour and comes in natural orange as well as infused colours and flavours such as wasabi.

Can you cook fish roe?

It is best added at the very end and not cooked directly, heat makes the eggs firm and dull. Fold roe gently into warm pasta or risotto off the heat, or use it cold as a garnish, so the eggs keep their pop.

How long does fish roe keep?

Keep it in the coldest part of the fridge and observe the use-by date; once opened, eat within a couple of days. Like caviar, fish roe should never be frozen.

Is fish roe vegetarian?

No, fish roe is an animal product (fish eggs), so it is not suitable for vegetarians or vegans, though it is naturally pescatarian-friendly.

Explore our full range of fish roe and caviar to find your favourite, from glistening salmon roe to smoky avruga.

Related reading

• What Is Caviar? A UK Buyer’s Guide
• Caviar Pairing Guide: Recipes for Every Occasion
• Things to Know About Caviar
• Storing Your Caviar

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