Capelin Caviar

Capelin caviar comes from the smelt fish. It is also known as masago caviar and is a staple in sashimi and sushi recipes. The eggs of this variety are small and fluorescent orange. An inexpensive caviar alternative, it is commonly used in Japanese food prep and compared to lumpfish caviar. It, too, is a pasteurized caviar type that is sometimes dyed black or red. This roe comes from a small fish called the capelin, which lives in the Northern Arctic Oceans. Over a million tons of this fish are harvested yearly. This means that capelin caviar is abundant and easily accessible. The largest consumer market for this variety is Japan, as it is commonly used in cuisine. Outside Japan, capelin caviar is still relatively new but it is gaining popularity quickly. Experts believe that it will be a staple regularly used for caviar recipes in other parts of the world.