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 1Very small, light pink; sometimes Carp salted Greece: tarama Very small, pink, sometimes salted, Cod, pressed, dried, smoked Japan: pollack ajitsuki, tarako, momijiko Flying Small, yellow, often dyed orange or fish black, crunchy Japan: tobiko Small; often salted; pressed and dried Grey for bottarga Italy: bottarga, Greece: mullet tarama; Japan: karasumi Medium, yellow-gold, sometimes Herring salt-cured; prized in Japan when attached to kelp Japan: kazunoko Small, fish common in North Atlantic and Baltic; greenish eggs Lumpfish often dyed red or black, heavily salted, pasteurized, bottled Large (4–5 mm) red-orange eggs mainly from chum salmon Salmon (Oncorhynchus keta), usually lightly brined and sold fresh Japan: whole ovary sujiko, separated eggs ikura Shad Small, from herring relative Medium-sized; lightly salted to Sturgeon make caviar Large yellow eggs from Great Lakes ... Small, fish common in North Atlantic and Baltic; greenish eggs Lumpfish often dyed red or black, heavily salted, pasteurized, bottled Large (4 –5 mm) red-orange eggs mainly from chum salmon Salmon (Oncorhynchus keta), usually lightly...fish black, crunchy Japan: tobiko Small; often salted; pressed and dried Grey for bottarga Italy: bottarga, Greece: mullet tarama; Japan: karasumi Medium, yellow-gold, sometimes... (Oncorhynchus keta), usually lightly brined and sold fresh Japan: whole ovary sujiko, separated eggs ikura Shad Small, from herring relative Medium-sized; lightly salted to Sturgeon make caviar Large yellow eggs from Great Lakes