Salmon caviar, now mostly imported from Japan, became known as “red caviar” in the time of the Soviet Union.
Roes and Caviars
Bottarga’s flavor is often compared to that of dry anchovies, and it is usually served in Italy sprinkled with olive oil or lemon juice as an appetizer with bread or crostini.
Note: Bracketed material will eventually become endnotes. Nonfish Roe Producers Not that much has been written about the lesser-known non-fish roemakers. I’ve learned that crab roe is an essential ingredient in Chinese She-Crab Soup and that since Shrimp roe is carried externally by shrimp, it is often served that way […]