Roe from other fish, including trout, salmon, whitefish, and lumpfish, is also salted to make caviar. Once again, quality varies considerably, ranging from good to nearly ined-ible.Those of better quality are useful alternatives to expensive sturgeon caviar.Three popular types are salmon caviar, large red eggs, often paired with smoked salmon or other salmon products in appetizer dishes; bleak roe, tiny, mild-tasting, orange eggs from a fish native to the Baltic; and tobiko, tiny orange eggs from Japanese flying fish, introduced to the West in Japanese sushi restaurants.
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